Based on our 2019 emissions, we identified the following topics as material for reducing Ambea’s CO2 emissions: energy, travel and transport, food and waste management.


In May 2019, Ambea a framework agreement with Göta Energi for fossil-free electricity for our Own Management operations in Sweden. In 2020, more units entered into the framework agreement, but not yet all due to remaining contract periods with their existing suppliers. Our GHG emissions from energy in Sweden are derived from electricity consumption outside the framework agreement, and district heating from a large number of suppliers – emissions that can be reduced.

In Norway, we signed the framework agreement for energy in autumn 2020 and then chose ‘grön ström,’ which means that the electricity we purchase for our Own Management operations is produced from hydropower. This led to a significant reduction of Ambea’s CO2 emissions, since Norway’s GHG emissions from energy (scope 2) accounted for 40 per cent of Ambea’s total reported GHG emissions for 2019.

Business travel

The main form of Ambea’s local business travel is public transport. Domestic travel is preferably by rail or bus, thereafter car. Domestic flights should be avoided as far as possible.

Due to the coronavirus pandemic, Ambea’s air travel declined significantly in 2020. For example, GHG emissions from air travel in the Swedish operations were halved compared with 2019. Our digital maturity during the year means that we could potentially maintain the same level of virtual meetings moving forward, which would also reduce our emissions from business travel.

Food and waste management

Nearly all of the food in Ambea’s Swedish operations is purchased through our supplier Menigo. This reduces our GHG emissions due to less transportation.

Food waste is measured twice per year in the Vardaga division. In autumn 2020, food waste was estimated to be just over 4 per cent for solid food, which is in line with previous measurements. The units are working continuously to reduce the amount of food they throw away. This is mainly achieved by adapting the size of portions and menus to the preferences of their residents.

As we move forward, our GHG emissions could be reduced by serving less red meat in our units.