Dr. Oetker Embarks on Fossil-Fuel-Free Production Path with Net Zero Ambition by 2050
Global food manufacturer Dr. Oetker has announced a significant step in its sustainability journey, pledging to eliminate fossil fuel usage across its production processes by 2050 as part of its commitment to achieving net-zero emissions. The company aims to produce pizza, cakes, and desserts exclusively with renewable energy, from initial production to storage.
By 2030, Dr. Oetker plans to have all its pizzas produced using renewable energy. Transition plans for other production facilities, including those for ambient products, will follow. The company already sources all electricity for its sites from renewable sources, including solar energy. In 2023, Dr. Oetker utilized more than 3.5 million kWh of self-generated electricity—enough to power over 1,000 German households.
Scaling Renewable Efforts in Pizza Production
“Our goal of becoming net zero by 2050 starts with changes at our sites today,” said Tobias Bauer, Senior Executive Manager of the Pizza Production Unit. He emphasized the shift away from fossil fuels like gas, noting that plants in Germany, Poland, and the UK are part of the company’s European pizza production network, while facilities in Canada, South Africa, and Turkey contribute to its global operations.
Four-Pronged Approach to Fossil-Fuel-Free Production
- Energy Reduction:
Dr. Oetker is prioritizing energy efficiency to reduce overall consumption. At its Wittenburg pizza plant, optimization of oven settings has cut energy usage on a production line by 10%. “Adjusting furnace flaps significantly reduced combustion chamber temperatures while improving baking outcomes,” explained Hauke Hack, Executive Manager Engineering. - Self-Generated Energy:
By 2030, the company aims to self-generate at least 10% of its global electricity needs via green energy sources. Photovoltaic systems already operate at 15 sites worldwide, with plans for expansion. “We are working to maximize independent and emission-free energy production,” said Roland Kuhnke, Executive Manager Construction & Environment. - Internal Utilization of Renewable Energy:
Efforts are underway to increase the use of self-generated energy. This includes deploying heat pumps to convert waste heat into hot water and exploring the use of electric furnaces powered by renewable electricity. “Electric furnaces could replace gas furnaces, aligning with our renewable energy strategy,” noted Lukasz Swat, Head of Strategic Programs Pizza Production Unit. - Energy Storage Solutions:
Storing self-generated energy is key to ensuring consistent usage. The company currently uses storage parks but plans to enhance storage capacity to balance energy use across varying production demands.
The 3F Initiative: Fossil-Fuel-Free Ambition
Dr. Oetker’s “Fossil-Fuel-Free” (3F) project aligns with the company’s commitment to the Science Based Targets initiative (SBTi). The initiative enforces science-backed climate goals and transparent reporting. The 3F project is embedded in Dr. Oetker’s Sustainability Charter, marking the first step in a broader decarbonization roadmap.
“This initiative requires significant financial investment and workforce commitment over the next decade,” said Alexander Sack, Executive Manager Sustainability. “It’s an ambitious beginning to a long-term strategy.”
Dr. Oetker’s sustainability push reflects a growing trend among global corporations to align with stricter climate goals, signaling a major shift in how food production adapts to the renewable energy era.