Our commitment to the environment

100% Green

  • All our energy needs are met sustainably.

    100% of the electricity we buy is in fact obtained from certified renewable sources.
    The new Euro Company offices will be covered by photovoltaic panels which will provide some of our electric power directly to us.

Environmentally sustainable production and packaging

  • We have eliminated 24 tonnes of packaging waste in the last 2 years alone.

    For a growing company, both in terms of production volumes and turnover, we consider it an extraordinary result. Optimizing packaging also means fewer pallets and less exhaust gas, as we reduce the number of trucks involved in transporting the same number of packs sold.

  • We have reduced the weight of our packaging by 10%

    Considering that at Euro Company we produce more than 150 million packs per year, the environmental benefits really matter!

  • At Euro Company we set ourselves an ambitious goal

    To package every product in 100% recyclable or compostable packaging.
    We want to do this and we want to do it by 2020, because we believe plastic pollution on the planet is an issue that can no longer be ducked.

More efficiency, less CO2

  • Reduced emissions

    We have reduced our CO2 emissions by 15%, for each kilogramme of processed product.

We adhere tothe UN 2030 Agenda

Subscribed by the Member States, the Sustainable Development Agenda sets 17 Universal Goals to be achieved by 2030 to combat hunger and poverty, combat climate change and promote social and economic development.

With our commitment to the environment, we contribute to the achievement of 6 of the 17 aims set.

Our commitment continues. Learn more

Follow our blog and keep up to date on our initiatives, news from the world of food and lots of other news.

Mediterranean diet UNESCO heritage site

Wednesday, August 14 - 2019

When talking about a “proper diet”, we mean a diet that ensures the right intake of all macronutrients and micronutrients essential for development, growth and maintenance of a person’s state of health. In this context, the Mediterranean Diet – or what should be more accurately defined as the “Mediterranean food model” and was inspired by…

A bad diet has a significant effect on our state of health

Friday, July 26 - 2019

According to a study conducted by 130 researchers and published in the British journal The Lancet, 20% (1/5) of deaths due to cardiovascular diseases, diabetes and cancer are because of a poor diet. The study considered 15 significant dietary risk factors that may affect one state of health: low consumption of fruits, vegetables, legumes, whole…

Excess salt: seven tips to limit consumption

Friday, July 12 - 2019

It has now been widely demonstrated that there is a direct correlation between excessive consumption of salt and sodium and increased blood pressure, which has resulted in an increased risk of developing diseases of the cardiovascular and nervous system. In some cases, the main problem lies precisely in the difficulty of determining the actual amount…

Plastic in the oceans: Euro Company’s commitment to save our seas

Friday, July 05 - 2019

Plastic debris consisting of disposable food and drinks packaging, plastic bags, synthetic clothes, bath products, cotton buds, and so on is one of the great ecological problems both at sea and on land. Every year over eight million tonnes of plastic ends up in the oceans. And if we do not put a brake on…

“Non è un FORMAGGIO” - Nuovi prodotti sostitutivi del FORMAGGIO a base frutta secca
Progetto cofinanziato dal Fondo europeo di sviluppo regionale nell’ambito del bando Regione Emilia Romagna POR FESR 2014-2020 “bando per progetti di ricerca collaborativa e sviluppo delle imprese” – DGR 773/2015 e succ. mod.. IMPORTO DEL CONTRIBUTO CONCESSO: euro 197.994,23 PERIODO DI SVOLGIMENTO: maggio 2016 – ottobre 2017 DESCRIZIONE: Il progetto consiste nella realizzazione di un prodotto di tipo nuovo sostitutivo del formaggio nelle diete vegane, vegetariane e nelle diete per intolleranti al latte e alle sue proteine. Il prodotto realizzato anche mediante l’utilizzo di latte estratto dalla frutta secca avrà caratteristiche organolettiche molto simili a quelle del formaggio ricavato dal latte, ma sarà di origine vegetale. OBIETTIVI: 1. definire il trattamento ottimale a cui deve essere soggetta la materia prima per ottimizzare resa, qualità nutrizionale ed organolettica del prodotto finito 2. assicurare la realizzazione di un prodotto agroalimentare sicuro 3. intervenire sulle tecniche di conservazione del prodotto 4. individuare il packaging ottimale 5. offrire sul mercato un prodotto salubre e sicuro in grado di rispondere a cambiamenti di tipo culturale e alimentare RISULTATI: Il progetto ha lo scopo di realizzare prodotti fermentati innovativi, a partire dalla frutta secca, indirizzati a consumatori vegetariani/vegani/intolleranti. - messa a punto delle condizioni ottimali di processo - innalzamento delle caratteristiche di stabilità e sicurezza alimentare - studio e la messa a punto di tipologie di imballaggi