Speciality Food March 2026

specialityfoodmagazine.com 41 E mmi’s sustainability credentials are deeply rooted in its Swiss heritage and long- standing partnerships withmilk suppliers. Since its founding in 1907, the company has worked closely with small andmedium-sized family farms, creating long-term value in rural regions while treating people, animals, and nature with respect. Almost all of Emmi’s milk is sourced in Switzerland, where some of the world’s strictest environmental and animal-welfare standards apply. Animal welfare is a core priority within Emmi’s value chain, explains Amanda Burningham, Emmi Cheese brand lead. “Around 98% of Swiss dairy farms meet the Ecological Performance Certificate (OLN) requirements, production is largely grass-based, and approximately 80% of agricultural land is permanent grassland. About 90% of animal feed is sourced locally, and 89% of cows spend at least 26 days per month outdoors during the grazing season. These conditions not only support animal wellbeing but also directly influence the quality of Emmi’s cheeses, such as Kaltbach Emmentaler and Kaltbach Gruyère, where flavour, texture, and character are closely linked to grass-based feeding and regional origin.” Alongside sustainable sourcing, Emmi has made significant progress in reducing the environmental footprint of its own operations. Since 2014, the company has reduced its direct greenhouse gas emissions by around 25% and increasingly relies on renewable energy. “Waste reduction, circular packaging solutions, and the reuse of by-products - such as whey from cheese production – are firmly embedded in daily operations”, explains Amanda. Plus, sustainability is anchored in Emmi’s governance and corporate strategy, supported by partnerships and aligned with broader goals including climate EMMI “Emmi plays a pioneering role in the circular economy” The paper itself comes from responsibly managed forests, and the design uses minimal material and low-coverage printing to reduce waste and environmental impact.” The pasta inside reflects the same care. It is crafted in Gragnano using traditional bronze dies, which maintain quality without industrial shortcuts; slow-dried at low temperatures, avoiding the high- energy, high-heat cycles used in many industrial pasta plants; made with Italian durumwheat sourced from growers who prioritise soil health, responsible fertilisation, and sustainable farming practices; and produced by a facility committed to minimising waste, recycling offcuts and continually reducing energy usage. “The result is a retail pasta that mirrors the values we’ve upheld in our restaurants for almost a decade: minimal waste, simple high-quality ingredients, responsible sourcing, and respect for tradition,” says Becky. Emilia’s sustainability philosophy is built on the same three pillars that have guided the restaurants since day one – and now shape the retail pasta too: simplicity is inherently sustainable; transparency and action and responsible production. “Emmi stands out by taking a whole value-chain approach to sustainability, combining regional sourcing, innovation, andmeasurable impact,” says Amanda. “It relies on Swiss farms with grass-based grazing systems that support biodiversity, enhance CO₂ capture, and ensure high-quality dairy production, while helping farmers reduce emissions through long-termpartnerships.” Beyond sourcing, Emmi plays a pioneering role in the circular economy as a foundingmember of RecyPac, actively helping to build Switzerland’s first nationwide recycling system for plastic packaging and beverage cartons. “F airfields Farmmakes thick-cut, skin-on potato crisps that don’t just taste delicious – they’re vegan, gluten free, carbon neutral and made from potatoes we grow ourselves,” begins Robert Strathern, co-founder. They’re free frommajor allergens too, which means there’s something for everyone to enjoy. “From our fields to our factory, we’re focused on making practical, meaningful changes that help reduce our environmental impact and protect the land we care so much about. “Water plays a huge role in growing great potatoes, so we manage it carefully. Our reservoirs and closed-loop underground piping network are designed to minimise energy use as much as possible. We also growmaize and rye to feed the on-site anaerobic digestion (AD) plant which produces a handy byproduct called ‘digestate’ that’s used to fertilise the soil.” Fairfields Farm are always looking for smarter ways to use energy, too – from transitioning to an electric forklift fleet, to using solar panels to help power our office operations. “Even our cooking oil used to make our crisps has a second life – it’s collected and repurposed into biodiesel,” says Robert. Over the last few years 2,800 trees were planted in collaboration with volunteers supporting carbon sequestration and enhancing local biodiversity, bringing the community together, and the team engages with schools to share the farming process, from planting to harvesting potatoes to spark a passion for farming in their community. “We’re always looking at ways we can progress, with a goal to achieve on-farm net zero by 2033, building on the regenerative farming techniques we already use, such as no-plough practices and cover cropping,” says Robert. “Plus, plans for adding extra solar panels and improving efficiency in our factory are just a few ways we are moving a step closer to our goals.” FAIRFIELDS FARM “We’re always looking at ways we can progress” Emilia’s CraftedPasta is a retail pasta that mirrors the values we’ve upheld inour restaurants for almost a decade:minimal waste, simple high quality ingredients, responsible sourcing, and respect for tradition integrity across the supply chain; and long-term thinking over quick wins. “In short: sustainability isn’t a trend for us,” says Becky. “It’s a continuation of the standards we set nine years ago, now reaching even further as we continue to grow our retail business.” We’re always looking at wayswe can progress, with a goal to achieve on-farm net zero by 2033