Sacla
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Being Green

We celebrate and champion real food by using generations' worth of expertise and resource to make sure that future generations will continue to share in Mother Nature's endless bounty.

For seventy years, Sacla' have been making food with care, flair and love.

We've a real respect for tradition, honouring the wisdom of age-old techniques in growing and preserving vegetables, following the rhythm of the seasons wherever we possibly can.

We've spent decades developing and nurturing intense and supportive relationships with our farmers and growers, investing together in quality and sustainability.

Some Sacla' essentials...

Sacla' is making every effort to manage environmental risks and liabilities responsibly. We've made our aims transparent, we've set realistic targets and we've developed, implemented and checked an Environmental Management System (EMS).

We're also starting to shout about it and market our progress internally and externally; half the battle is getting the word out and bringing people on board.

We believe very strongly that green is good for business.

As a part of our everyday work we want to be a positive force for good, one that brings real benefits. To that end, we keep our customers and their needs in mind at all times whilst staying focused on what is achievable.

We celebrate and champion real food by using generations' worth of expertise and resource to make sure that future generations will continue to share in Mother Nature's endless bounty.

When it comes to climate change, we believe there's more jargon around expressing the problem than there are solutions.

So we're taking five simple and practical steps to do something about it...

We're reducing the amount of Carbon Dioxide we produce by:

Using renewable sources of energy, like fitting solar panels on the roof of our factory and warehouse. This is helping us saving 400 tons of CO2 per year.

Lowering our manufacturing energy consumption through technical improvements, like thermal recovery systems, heat dispersion reduction and heat recapture.

Reducing our commercial energy consumption through simple energy saving initiatives, like switching off lights, computers and air conditioning.

We are reducing the quantity of waste by:

Recycle – Our waste is separated into 36 different categories for recycling and since 2007 we have reduced our waste to landfill by 62%. 50% of our waste is sold to waste disposal suppliers and our exhausted oil is even used in the manufacture of soap.

Reduce – In 2012 we reduced the amount of waste produced by 21% through increasingly efficient production processes.

We are losing an area of rainforest the size of six football pitches per minute.

Replacing 5 standard light bulbs saves 1 tonne of CO2 per year. We could save 210 tonnes of CO2 per year if the UK's 10 million office workers replace 1 metal staple with a paper clip.

If eleven people using one plastic cup a day used a china mug or glass instead, we could save one tonne of CO2 every year.

Every recycled tonne of glass can save 135 litres of oil, and 1.2 tons of ash, sand and limestone. Print a 100 page document double, not single, sided and we can save 50g of CO2.

A restaurant meal generates 8kg CO2 emissions per diner per visit (so, stay in and enjoy a Sacla' pasta supper).

Boiling only enough water for one cup of tea and not the whole kettle can save enough electricity to run all the street lights in the UK. (Or, even more neighbourly, make tea for everyone!)

We are reducing the environmental impact of our packaging by:

Going bare! Our ambition is to make our packaging as sustainable as possible and have the lowest impact on the world around us. We've stripped off as much packaging as we dare, including getting rid of our outer sleeves, reducing the size of our labels and trays. We have reduced the weight of our lids and the thickness of our wrapping materials. And everything that's left is fully recyclable.

We're reducing emissions in the miles we travel by:

Using Italian ingredients from Italian suppliers wherever possible. That way they travel fewer miles from field to fork and plough to plate with less CO2 emissions. And, naturally, we prefer to buy in season.

Using railroad and sea freight to transport our products all over the world, wherever possible. We are working closely with like-minded logistics partners to keep carbon emissions low (like using low emission vehicles to carry full loads).

Restricting air travel to the bare minimum. After all, isn't a 10 minute video conference better than queues, security checks and delays at airports? It's a great way to save lots of time, plenty of money and huge amounts of environmental damage.

We are showing responsibility to the world around us by:

Implementing various ethical trading initiatives with companies in developing countries, such as Trame Africane. We are setting up schemes to make a positive difference for the workers, and our goal is to help improve living conditions in Africa.

Working closely with the local community, supporting local nursing homes with donations and helping young people with disabilities to develop and find their independence. In the past two years we have been buying some basil for Sacla' pesto from "Il Bettolino", a local co-operative run by young people with disabilities.

Making sense of it all

As we improve our own carbon footprint it's important that we measure it.

By measuring it, we're more aware of the impact we're making.
And that knowledge gives us the power to do something about it.

Green is good for our business. And we're working hard to share our commitment.

By doing our bit - and more - we're hoping to encourage others to do theirs. And more.