CommunityWe stand up for our social responsibility! 

  • Through the Foundation for Education, we help build a future for generations to come through carefully selected educational and learning projects.
  • Lotus Bakeries’ quality policy forms an integral part of its strategy aimed at building strong, reliable brands. In this respect, Lotus Bakeries has defined a clear nutritional policy.

 

Find the policies & reports relating to our Community pillar here.

 

 CONTRIBUTION TO THE SDGS

Within our Community pillar, we focus on 9 Sustainable Development Goals issues by the United Nations:
 

SDG1

SDG2

 

 

Ambitions and achievements in 2022 within the Community Pillar

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Parameters

ETHICAL BUSINESS PRACTICES
Unit
2022
2021
2020
% of internal employees who have signed the Code of Conduct1 % 99.9 99.8 99
% of key suppliers which have signed the Code of Conduct2 % 90.5 90.1 62
% of our palm oil suppliers which have signed Lotus Bakeries’ Palm Oil Policy3 % 90 90 96
RESPONSIBLE SOURCING
Unit
2022
2021
2020
% of our production sites which process palm oil that
has achieved the RSPO certificate
% 100 100 100
% of our Lotus® Biscoff® chocolate products with
the Rainforest Alliance quality mark
% 100 100 100
PRODUCT SAFETY
Unit
2022
2021
2020
Lotus Bakeries production sites where our products are produced with external quality certification (BRC, IFS) % 100 100 100

 

1 An internal employee is an employee who is connected to Lotus Bakeries with an employment contract, either of unlimited duration or of limited duration.
2 Key suppliers are all our suppliers of finished products (external production), of raw materials, of packaging and of machines, with which Lotus Bakeries has a written contract.
3 All our palm oil suppliers should endorse the Lotus Bakeries palm oil policy. Palm oil producers are those who have signed the Lotus Bakeries' palm oil policy or have their own palm oil policy in force that includes at least equal standards and supply ingredients or raw materials that contain at least 50% palm oil, and in so far these products represent more than 5% in any recipe.