Debbie Keeble, Co-Founder of HECK!, recently shared our approach to sustainability with Food Chain Magazine, highlighting our dedication to protecting the planet without sacrificing the incredible flavour you can swear by that our customers know and love.
Right from the start, the team at HECK! has been driven by a mission to create products that make a difference, which is why we take sustainability just as seriously as the quality and flavour of our food.
Over the past five years, we’ve been committed to learning and implementing the best practices for reducing our environmental footprint. As Debbie explained, “We began by improving our packaging, with plastic trays made from 90% recycled plastic and cardboard made from 100% recycled pulp. To date, 100% of HECK!’s packaging, including the film and ink, are recyclable and the cardboard sleeve is suitable for recycling.”
We’ve also switched to CleanFlake PET-based plastic trays, labels and stickers, cutting our plastic usage by 50 tons annually. At our factory, we work to minimise waste through an on-site recycling program that separates plastic, paper and solid waste for proper disposal.
One of our latest initiatives is the H.E.C.K. Care Code – a comprehensive guide on our commitments to Health, Environment, Community and Kindness. In line with this, we’ve begun calculating the carbon footprint of every product and labelling it on our packaging for full transparency. All you need to do is scan the QR code on your pack of HECK! Sausages to learn everything there is to know.
At HECK!, we believe that making great food goes hand-in-hand with protecting the planet. By continually innovating and improving our sustainability practices, we’re able to offer products that not only taste incredible but also contribute to a healthier, more sustainable future. As we move forward, we remain committed to transparency, reducing our environmental impact, and inspiring others to make a positive difference—one delicious bite at a time.
If you want to know more about our sustainability story, you can read the full Food Chain Magazine article here.
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