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Ethics and compliance

 

 

Skretting innovation team

Code of Conduct for Employees

We believe that there is only one way to do business and that is the right way. Our Code of Conduct is at the heart of the way we do business. Our employees around the world meet our high standards, ensuring that we operate ethically and sustainably while fulfilling our purpose of "Feeding the Future".

How we work with our suppliers

Skretting foods include a wide variety of ingredients from all over the world. We can only develop sustainable nutritional solutions if we are part of a responsible supply chain. Our Code of Conduct for Business Partners allows us to engage with our suppliers on material matters related to their operations and to establish minimum criteria regarding environmental, social and legal aspects.

All of our suppliers are required to accept and comply with the Business Partner Code of Conduct. Supplier sustainability audits focus primarily on countries and ingredients that have been identified as "high risk." Skretting currently has approximately 1,300 ingredient suppliers located around the world.

View our Business Partner Code of Conduct

(The document includes supplements for raw material suppliers)

Soy farmer in Brazil
Protix, Jenna Bowyer

What it takes to be a Skretting Supplier

The production of high quality feed starts with sourcing the correct high quality ingredients. To ensure that our ingredients are of the correct quality we engage into a high level of co-operation with our suppliers.

For new ingredients and new suppliers it all starts with a mandatory approval process which aligns the ingredient’s quality criteria to our own quality criteria. For this initial assessment we require potential suppliers to provide us with:

  • Product datasheets like a material safety data sheet and a certificate of analysis
  • Acknowledgment of our Nutreco Code of Conduct for Business Partners
  • Completed Skretting Questionnaires such as manufacturer and supplier questionnaires providing information e.g. on HACCP procedures