Blog

Our people are making a measurable difference in waste reduction and creating a culture of sustainability.

With high food waste being a persistent challenge in many workplaces, in 2025 we focused on smarter food planning and management. This included a campaign encouraging employees to use or request only what they will consume. The result: organic waste dropped by 14%, from 132 to 113 tonnes.

At the same time, we launched targeted initiatives, including staff training, to improve waste separation, cut waste at the source and minimize packaging. Together, these efforts streamlined inorganic waste by 35%, from 219 to 143 tonnes, while increasing our recycling potential.

Production in Guanaceví increased by 14% while non-hazardous waste intensity dropped significantly from 1.95 to 1.27, representing a 35% reduction. It demonstrates that we can grow the business without expanding waste at the same rate.

These results highlight the impact of combining operational discipline with active employee involvement. They also reinforce that reducing waste is a shared responsibility and an important way to use resources more efficiently and improve our environmental performance.