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.

Excess salt in food: appeal to the food industry

Monday, June 17 - 2019

Maybe not everyone knows this but the use of added salt in human nutrition is a relatively recent habit. Originally, the only source of salt for humans came from that which naturally occurred in food, which amounted to no more than 1 gramme per day! 5 grammes of salt — equivalent to roughly 2 g…

A teaspoon to discover added sugar

Monday, June 17 - 2019

Carbohydrates are a class of basic nutrients, often referred to under the generic term of sugars. Based on the complexity of the molecules, they are divided into monosaccharides and disaccharides (also known as “simple sugars”) such as glucose and sucrose, and polysaccharides (“complex sugars”), such as starch. There is a fundamental distinction between sugars naturally…

Five tips for healthy diets, according to WHO

Tuesday, April 16 - 2019

Having a healthy diet, balanced nutrition and an active lifestyle are all essential for keeping your body healthy. Taking action on flawed nutritional models by teaching consumers to be careful about what they eat, choosing quality foods and balancing nutrients are all important in helping to reduce risk of occurrence of serious diseases such as…

The right-sized portion is at your fingertips

Tuesday, April 16 - 2019

Many people find it very difficult to judge the right food portion size they should be eating in order to feel satiated and satisfied. Daily consumption of excessive portions of processed and/or poor quality food, as well as contributing to food waste, is also one of the main causes of the soaring number of people,…

“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