Responsibility, production and logistics across all our central warehouses

Hes-Pro strongly emphasizes recycling and environmentally friendly practices at each central warehouse. Our central warehouses are equipped with plastic and cardboard compactors to efficiently process packaging materials. In Estonia, our restaurants return most cardboard materials to the warehouse using return-load transport. The compacted cardboard and plastic are sold to a recycling company in Estonia.

Used cooking oil from all Hesburger restaurants in the Baltics is collected by Biomotorai, which has subsidiaries in Estonia, Latvia, and Lithuania and is responsible for collecting waste oils and fats. The collected oil is delivered to Neste for biodiesel production. In Finland, used cooking oil is collected through Hes-Pro, and approximately 30,000 liters are gathered monthly from Hesburger restaurants to be processed into Neste MY Renewable Diesel™.

At our facilities in Saue and Kaarina, most of the building roofs and the sun-facing walls are equipped with solar panels. Solar energy production is monitored regularly.

Good planning saves time and protects nature

• Goods are delivered from a single address in one shipment.
• Delivery routes are carefully planned, and goods are loaded with automated logic in unloading order.
• Standardized equipment improves efficiency and reduces emissions.
• Only full trucks are dispatched, and return deliveries are optimized to avoid empty runs.
• Drivers are trained in eco-driving practices.
• Purchases are centralized with the same suppliers to improve logistics and reduce emissions.
• A large share of goods is transported to restaurants in reusable plastic crates.
• Worn-out crates are repurposed into trays for Hesburger restaurants.
• Good planning and smooth cooperation between the central warehouse, logistics companies, and restaurants support eco-efficiency.

Self-Monitoring Minimizes Risks

The cornerstone of environmental thinking at the distribution centre is precise self-monitoring. Stocks are stored, placed, rotated, and packed according to a precisely defined plan. Food safety requires meticulous monitoring to ensure raw ingredients remain of top quality. One important part of self-monitoring, to give an example, is temperature tracking.

Minimizing food waste is one of the most important proofs of Hes-Pro’s ecologically sustainable operations. Self-monitoring includes identifying risk situations effectively and using the resulting information to improve operations. Self-monitoring is controlled by the Finnish Food Safety Authority, but also by Hesburger’s high quality standards.