HKFoods’ Responsibility Programme for 2026–2028 focuses on the most material sustainability themes for our strategy, business operations and stakeholders. The key focus areas are environment, people, animal welfare, and good governance and corporate culture. The programme is based on HKFoods' double materiality analysis, updated in 2025, and lays the foundation for the company’s responsibility work.
The programme’s targets are based on the material sustainability themes identified in HKFoods’ double materiality analysis and form the foundation for our responsibility work. The targets relate to climate, biodiversity, circular economy, animal welfare, occupational safety and well-being of personnel, a competitive and socially sustainable producer community, safe food supporting well-being, as well as good governance and corporate culture.
The targets set for each theme help HKFoods measure its impact and promote change towards more sustainable food production, a thriving work and producer community, and responsible and ethical operations. Progress is followed annually in the Sustainability Statement. 
Targets
Environment
Reducing greenhouse gas emissions
- Aiming for net zero by 2050
- By 2030, greenhouse gas emissions will be reduced from 2022 levels in our own operations and value chain in accordance with the short-term targets approved by SBTi (Science Based Targets initiative)
Preventing biodiversity loss
- A more extensive and systematic survey of the environmental impact of primary production by introducing an environmental impact calculation system on broiler, pig and cattle farms
- Assessment of the agricultural water pollution load from contract farms and reduction of its impacts in the Archipelago Sea catchment area.
- Operating in accordance with the EU Deforestation Regulation (EUDR): raw materials that have caused deforestation or degraded the condition of forests are not used in production after the regulation enters into force
Reducing waste and increasing the recyclability of packaging
- Reducing food waste as well as mixed and energy waste
- Promoting the recyclability of product packaging gradually, in accordance with the Packaging and Packaging Waste Directive (PPWR)
People
Promoting occupational safety and well-being of employees
- Reducing the number of occupational accidents and sick leaves
- Improving work satisfaction and employee experience
Competitive and socially sustainable producer community
- Strengthening interaction and cooperation and developing the competence of the producer community by organising meetings, training and other activities in line with the action plan
- Promoting and measuring producer satisfaction through a feedback system
Safe food that supports wellbeing
- Increasing the number of products that meet the Heart Symbol criteria
- All production units have valid food safety certificates
- Products launched on the market are of high quality and safety, and there is no need for recalls
Animal welfare
- Promoting broiler welfare, with a high level of footpad health as an indicator
- Continuous care for the health of broilers so that they can be raised without the use of antibiotics
- The welfare of pigs and cattle is promoted in accordance with the national healthcare schemes Sikava and Naseva
- Animal welfare during transport and at slaughterhouses is ensured in accordance with the development plan
Good governance and corporate culture
- Promoting a culture that supports sustainable and ethical practices through the Code of Conduct and policies, and related training for employees
- HKFoods’ suppliers are committed to the Group’s Supplier Code of Conduct
The targets are Group‑level targets set for HKFoods Plc.
See the indicators and metrics of the responsibility programme
