Post on 20-Aug-2020
Hotspots opportunities amp initiatives
Biscuits (sweet)
Version 1 May 2013
The Product Sustainability Forum (PSF) is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products (wwwwraporgukpsf)
About the PSF
How to use this deck
Introduction Opportunities Hotspots Resources Help
1 Please view in bdquoSlide Show‟ to activate hyperlinks 2 To access the slide‟s content either browse one
page at a time or use the navigation bar below to jump between the main sections Throughout the deck there are links to external sources of interest
3 A bdquoHelp‟ section is provided with more background information on this product summary FAQs terms of use and a list of other product summaries and reduction opportunities available to download
4 We would like to encourage feedback on the contents of this deck Please click the bdquoSubmit feedback‟ links on each page to contribute
Introduction About this slide deck hellip
Submit feedback
This slide deck summarises some of the key environmental hotspots relevant to this product category It also provides examples of reduction opportunities to explore ndash and references key initiatives that could support your activities to improve product sustainability This work has drawn upon a wide variety of evidence and is intended to be adapted for use by different business functions (eg procurement RampD etc) It is important to note that as every supply chain is different the information provided should be used to guide further investigation
Notable primary amp secondary hotspots
Notes
Introduction Opportunities Hotspots Resources Help
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Hotspots - Biscuits (sweet)
Agricultural inputs into production of key raw materials eg wheat sugar 17MJKg - 58 of carbon footprint (147)
20 loss of product at baking process (6) Waste can be used as animal feed which can reduce landfill charge and be sold as a commodity (6) About 18000t of sweet biscuits are wasted in UK homes every year (5)
UK biscuit industry responsible for 20 of palm derivatives imports (3)
Water footprint associated with crop production (eg wheat) (1)
Energy use during manufacture particularly baking process 16MJKg ndash 36 of carbon footprint (147)
bull The hotspots left can be used to target efforts ndash however actual performance will be dependent on the specifics of your supply chain
bull Numbers in brackets denote numbered reference in references slide
bull Evidence level Medium ndash limited exploration of different ingredient types amp limited UK studies
bull Environmental aspects will be driven by choice of major ingredients and sourcing location eg choice of fat inclusion of significant amounts of additional ingredients eg chocolate butter dried fruit
Reducing waste reduces resource consumption at all stages upstream
Introduction Opportunities Hotspots Resources Help
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Initiatives amp key resources
23456 236 135 356
378 38 38
379
The initiatives and resources identified offer a range of potential business benefits including best practice guidance knowledge sharing innovation ideas standards development input or process certification sustainability benchmarking and communication
Notes
1 Alliance for Water Stewardship ndash uses a standard to recognise and reward responsible water users and managers 2 Greenhouse Gas Action Plan ndash advice targets for reducing agricultural GHG emissions and improving business profitability 3 Green Food Project ndash wheat sub-group of this Defra project examined tensions between productivity and environmental gains 4 Low Carbon Farming Project ndash initiative from the Soil Association with a principally qualitative Farm Carbon Assessment Tool 5 Roundtable on Sustainable Palm Oil (RSPO) ndash aims to improve industry‟s sustainability practices through certification 6 Sustainable Agriculture Initiative ndash global initiative including development of principles amp practices for sustainable arable farming 7 Courtauld Commitment ndash responsibility agreement aimed at improving resource efficiency in the grocery supply chain 8 Business Resource Efficiency (BRE) Hub ndash WRAP resource providing resource efficiency guides tools amp case studies 9 Love Food Hate Waste ndash WRAP initiative to support consumer waste reduction by providing storage advice amp recipes 10 Home Grown Cereals Association (HGCA) ndash cereals and oilseeds division of the AHDB
The documents below have been used to identify primary and secondary environmental impact hotspots
Introduction Opportunities Hotspots Resources Help
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Hotspot references
1 Barilla (2010) Environmental Product Declaration of Tarallucci [PDF]
2 Indice Environnemental (2011) Les produits porteurs de l‟indice environnemental - Galettes Bretonnes (biscuits) httpwwwindice-environnementalfrles_produitsproduit_wid=42
3 Proforest (2011) Mapping and Understanding the UK Palm Oil Supply Chain [PDF] (DEFRA)
4 United Biscuits (2012) Growing sustainability in everything we do [PDF] ndash Carbon footprint of Jaffa Cakes
5 WRAP (2009) Household Food amp Drink Waste in the UK [PDF]
6 WRAP (2010) Waste arisisings in the supply of food and drink to households in the UK [PDF]
7 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
8 WRAP (nd) Cardboard packaging optimisation best practice techniques [PDF]
9 WRAP (nd) How to apply date labels to help prevent food waste [PDF]
10 WRAP (nd) Optimising packaging for organic products [PDF]
Introduction Opportunities Hotspots Resources Help
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Reduction opportunities
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
Action plans
The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to sweet biscuits Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to sweet biscuits the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sugar crop sustainability bull Sourcing palm oil responsibly bull Sustainable forestry products bull Boiler energy efficiency in food amp drink processing bull Increased efficiency of in-store bakeries bull Product re-formulation bull Shared logistics opportunities bull Extending product shelf life bull Reducing consumer food waste
Hotspot
Reduction opportunities
Topic guides bull Implementing a sustainable procurement process for raw
materials
bull Best practice in embedding sustainability in product design
bull Demystifying land use change
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
Introduction Opportunities Hotspots Resources Help
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Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Introduction Opportunities Hotspots Resources Help
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Sustainable forestry products Product sustainability opportunity
Deforestation remains a significant threat to global climate and biodiversity In the decade 2000-2010 13m hectares of forest were lost Common approaches to securing sustainable forestry in supply chains (eg for packaging) include the use of existing certification schemes recycled fibretimber or development of specific initiatives (see case studies)
Other key resources amp initiatives 1 Global Forest amp Trade Network (WWF programme) provides tools and guidance for forest product buyers 2 Forest Stewardship Council (FSC) the most recognisable third party certifier for timber and forest products 3 Central Point of Expertise on Timber Procurement (CPET) ndash provides guidance on how to meet regulations 4 Other certification schemes are run by Rainforest Alliance Programme for the Endorsement of Forest Certification (PEFC)
Sustainable Forestry Initiative (SFI) the UK Woodland Assurance Standard (UKWAS) focuses specifically on UK woodland 5 Timber and Timber Management ndash Retail Forum for Sustainability Issue Paper on sustainable forestry
Securing sustainable sources of forestry products reduces both brand and supply risks Association with deforestation is a common target for NGO activities ndash and has forced retailers and brands to de-list suppliers (eg targeting of APP by Greenpeace) One of the main barriers to increased use of sustainably sourced forestry products is the limited availability of sustainable timber in sufficient quantity and quality to meet the demands of some large businesses although certified area is constantly growing and the FSC has set up the FSC Broker Project to match supply with demand
Benefits amp barriers
Case studies ndash Kimberly-Clark Coop
The Cooperative UK graduated from WWF‟s Global Forest amp Trade Network (GFTN) (1) in 2011 forestry products were 9398 FSC (2) Credibly Certified 302 post-consumer recycled 174 post-consumer recycled and 126 legal origin confirmed
Recycled products available on the market commonly contain a proportion of fibre from pre- or post-consumer waste recycled process waste Some also contain bamboo or other alternative fibres Kimberly-Clark has a global fibre procurement policy committing to using certified wood pulp and recycled materials
Introduction Opportunities Hotspots Resources Help
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Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
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Increased efficiency of in-store bakeries Product sustainability opportunity
In-store bread sales account for 17 of the bread bought in the UK However in-store bakeries in conjunction with small craft bakeries account for around 40 of the pound100million the sector spends on energy each year In-store bakeries can bake bread from scratch or be used to bake pre-made or part-baked dough Growth in this area demonstrates the need to ensure efficiency is included in future developments within this sector
Other key resources amp initiatives
1 Industrial Energy Efficiency Accelerator Guide to the Industrial Bakery Sector ndash Carbon Trust report 2 Reducing household bakery waste ndash WRAP report with insights and recommendations to help reduce household bakery waste 3 Energy efficiency Opportunities in the Bread Baking Industry In-store Supermarket Bakeries 4 Good Energy Practice Guide Improve Energy Efficiency and Increase Profits in Shop Bakeries
Nine quick wins with the ability to reduce bakery energy use by up to 10 have been identified by the Commonwealth Government Initiative However the same report suggests that small bakeries (less than 10000 tonnes of bread produced per year) might exhibit significant variation regarding potential savings due to different practices bakery age equipment age etc Additional cost a fear of long term maintenance of new equipment or the possibility of a loss of quality can act as a barrier to schemes ndash however the Carbon Trust suggests developing a robust business case and utilising proven technology can help to overcome these barriers (1)
Benefits amp barriers Case study - Tesco
In addition to supplementing mains electricity with roof mounted wind turbines Tesco‟s store in Diss Norfolk has sought to reduce the energy used by their in-store bakery These methods include bull Replacing ovens with new models with extra thick walls (50 energy saving) bull Automating baking process which allows ovens to switch off when not in use but still retaining residual warmth Of course efficiencies should be made alongside encouraging consumers to get the most out of store-bought bread (2)
Hotspot
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Product re-formulation Product sustainability opportunity Product reformulation where a product‟s composition is altered or ingredients are substituted for alternatives can be driven by a number of different factors eg ingredient price fluctuation or compliance to government legislation Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1) There are many other potential benefits including reduced raw material costs lower distribution impacts less required storage space reduced packaging as well as the potential to pass on costs savings to the consumer
Other key resources amp initiatives
1 See Unilever‟s Persil Small amp Mighty 2 Courtauld Commitment Phase Two Case Studies ndash provides some examples of product re-formulations 3 Product Re-formulation Channelling Efficiency savings ndash WRAP information sheet encouraging re-thinking of products
Case study - United Biscuits
United Biscuits (UB) reformulated their McVitie‟s biscuits reducing the salt content by up to 60 and the saturated fat content by up to 80 The reformulations enabled a 40 reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction but most importantly a total of pound4m was added to sales value with sales of biscuits up by more than 5
Case study ndash Britvic concentrate
In March 2011 Britvic introduced a new double concentrate to its Robinsons squash brand The double concentrate squash is now in 125 litre and 175 litre bottles The smaller bottle sizes have enabled a significant reduction in secondary packaging amp transport required The benefits are bull Better consumer value for money bull 61 reduction PET per litre drunk bull 70 reduction in total packaging bull 50 reduction in lorries used bull 14000 tCO2 saving pa
Introduction Opportunities Hotspots Resources Help
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Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
Introduction Opportunities Hotspots Resources Help
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Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
Introduction Opportunities Hotspots Resources Help
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Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
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Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
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Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
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Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
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Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
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Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
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Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
The Product Sustainability Forum (PSF) is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products (wwwwraporgukpsf)
About the PSF
How to use this deck
Introduction Opportunities Hotspots Resources Help
1 Please view in bdquoSlide Show‟ to activate hyperlinks 2 To access the slide‟s content either browse one
page at a time or use the navigation bar below to jump between the main sections Throughout the deck there are links to external sources of interest
3 A bdquoHelp‟ section is provided with more background information on this product summary FAQs terms of use and a list of other product summaries and reduction opportunities available to download
4 We would like to encourage feedback on the contents of this deck Please click the bdquoSubmit feedback‟ links on each page to contribute
Introduction About this slide deck hellip
Submit feedback
This slide deck summarises some of the key environmental hotspots relevant to this product category It also provides examples of reduction opportunities to explore ndash and references key initiatives that could support your activities to improve product sustainability This work has drawn upon a wide variety of evidence and is intended to be adapted for use by different business functions (eg procurement RampD etc) It is important to note that as every supply chain is different the information provided should be used to guide further investigation
Notable primary amp secondary hotspots
Notes
Introduction Opportunities Hotspots Resources Help
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Hotspots - Biscuits (sweet)
Agricultural inputs into production of key raw materials eg wheat sugar 17MJKg - 58 of carbon footprint (147)
20 loss of product at baking process (6) Waste can be used as animal feed which can reduce landfill charge and be sold as a commodity (6) About 18000t of sweet biscuits are wasted in UK homes every year (5)
UK biscuit industry responsible for 20 of palm derivatives imports (3)
Water footprint associated with crop production (eg wheat) (1)
Energy use during manufacture particularly baking process 16MJKg ndash 36 of carbon footprint (147)
bull The hotspots left can be used to target efforts ndash however actual performance will be dependent on the specifics of your supply chain
bull Numbers in brackets denote numbered reference in references slide
bull Evidence level Medium ndash limited exploration of different ingredient types amp limited UK studies
bull Environmental aspects will be driven by choice of major ingredients and sourcing location eg choice of fat inclusion of significant amounts of additional ingredients eg chocolate butter dried fruit
Reducing waste reduces resource consumption at all stages upstream
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Initiatives amp key resources
23456 236 135 356
378 38 38
379
The initiatives and resources identified offer a range of potential business benefits including best practice guidance knowledge sharing innovation ideas standards development input or process certification sustainability benchmarking and communication
Notes
1 Alliance for Water Stewardship ndash uses a standard to recognise and reward responsible water users and managers 2 Greenhouse Gas Action Plan ndash advice targets for reducing agricultural GHG emissions and improving business profitability 3 Green Food Project ndash wheat sub-group of this Defra project examined tensions between productivity and environmental gains 4 Low Carbon Farming Project ndash initiative from the Soil Association with a principally qualitative Farm Carbon Assessment Tool 5 Roundtable on Sustainable Palm Oil (RSPO) ndash aims to improve industry‟s sustainability practices through certification 6 Sustainable Agriculture Initiative ndash global initiative including development of principles amp practices for sustainable arable farming 7 Courtauld Commitment ndash responsibility agreement aimed at improving resource efficiency in the grocery supply chain 8 Business Resource Efficiency (BRE) Hub ndash WRAP resource providing resource efficiency guides tools amp case studies 9 Love Food Hate Waste ndash WRAP initiative to support consumer waste reduction by providing storage advice amp recipes 10 Home Grown Cereals Association (HGCA) ndash cereals and oilseeds division of the AHDB
The documents below have been used to identify primary and secondary environmental impact hotspots
Introduction Opportunities Hotspots Resources Help
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Hotspot references
1 Barilla (2010) Environmental Product Declaration of Tarallucci [PDF]
2 Indice Environnemental (2011) Les produits porteurs de l‟indice environnemental - Galettes Bretonnes (biscuits) httpwwwindice-environnementalfrles_produitsproduit_wid=42
3 Proforest (2011) Mapping and Understanding the UK Palm Oil Supply Chain [PDF] (DEFRA)
4 United Biscuits (2012) Growing sustainability in everything we do [PDF] ndash Carbon footprint of Jaffa Cakes
5 WRAP (2009) Household Food amp Drink Waste in the UK [PDF]
6 WRAP (2010) Waste arisisings in the supply of food and drink to households in the UK [PDF]
7 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
8 WRAP (nd) Cardboard packaging optimisation best practice techniques [PDF]
9 WRAP (nd) How to apply date labels to help prevent food waste [PDF]
10 WRAP (nd) Optimising packaging for organic products [PDF]
Introduction Opportunities Hotspots Resources Help
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Reduction opportunities
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
Action plans
The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to sweet biscuits Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to sweet biscuits the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sugar crop sustainability bull Sourcing palm oil responsibly bull Sustainable forestry products bull Boiler energy efficiency in food amp drink processing bull Increased efficiency of in-store bakeries bull Product re-formulation bull Shared logistics opportunities bull Extending product shelf life bull Reducing consumer food waste
Hotspot
Reduction opportunities
Topic guides bull Implementing a sustainable procurement process for raw
materials
bull Best practice in embedding sustainability in product design
bull Demystifying land use change
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
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Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Introduction Opportunities Hotspots Resources Help
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Sustainable forestry products Product sustainability opportunity
Deforestation remains a significant threat to global climate and biodiversity In the decade 2000-2010 13m hectares of forest were lost Common approaches to securing sustainable forestry in supply chains (eg for packaging) include the use of existing certification schemes recycled fibretimber or development of specific initiatives (see case studies)
Other key resources amp initiatives 1 Global Forest amp Trade Network (WWF programme) provides tools and guidance for forest product buyers 2 Forest Stewardship Council (FSC) the most recognisable third party certifier for timber and forest products 3 Central Point of Expertise on Timber Procurement (CPET) ndash provides guidance on how to meet regulations 4 Other certification schemes are run by Rainforest Alliance Programme for the Endorsement of Forest Certification (PEFC)
Sustainable Forestry Initiative (SFI) the UK Woodland Assurance Standard (UKWAS) focuses specifically on UK woodland 5 Timber and Timber Management ndash Retail Forum for Sustainability Issue Paper on sustainable forestry
Securing sustainable sources of forestry products reduces both brand and supply risks Association with deforestation is a common target for NGO activities ndash and has forced retailers and brands to de-list suppliers (eg targeting of APP by Greenpeace) One of the main barriers to increased use of sustainably sourced forestry products is the limited availability of sustainable timber in sufficient quantity and quality to meet the demands of some large businesses although certified area is constantly growing and the FSC has set up the FSC Broker Project to match supply with demand
Benefits amp barriers
Case studies ndash Kimberly-Clark Coop
The Cooperative UK graduated from WWF‟s Global Forest amp Trade Network (GFTN) (1) in 2011 forestry products were 9398 FSC (2) Credibly Certified 302 post-consumer recycled 174 post-consumer recycled and 126 legal origin confirmed
Recycled products available on the market commonly contain a proportion of fibre from pre- or post-consumer waste recycled process waste Some also contain bamboo or other alternative fibres Kimberly-Clark has a global fibre procurement policy committing to using certified wood pulp and recycled materials
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Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
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Increased efficiency of in-store bakeries Product sustainability opportunity
In-store bread sales account for 17 of the bread bought in the UK However in-store bakeries in conjunction with small craft bakeries account for around 40 of the pound100million the sector spends on energy each year In-store bakeries can bake bread from scratch or be used to bake pre-made or part-baked dough Growth in this area demonstrates the need to ensure efficiency is included in future developments within this sector
Other key resources amp initiatives
1 Industrial Energy Efficiency Accelerator Guide to the Industrial Bakery Sector ndash Carbon Trust report 2 Reducing household bakery waste ndash WRAP report with insights and recommendations to help reduce household bakery waste 3 Energy efficiency Opportunities in the Bread Baking Industry In-store Supermarket Bakeries 4 Good Energy Practice Guide Improve Energy Efficiency and Increase Profits in Shop Bakeries
Nine quick wins with the ability to reduce bakery energy use by up to 10 have been identified by the Commonwealth Government Initiative However the same report suggests that small bakeries (less than 10000 tonnes of bread produced per year) might exhibit significant variation regarding potential savings due to different practices bakery age equipment age etc Additional cost a fear of long term maintenance of new equipment or the possibility of a loss of quality can act as a barrier to schemes ndash however the Carbon Trust suggests developing a robust business case and utilising proven technology can help to overcome these barriers (1)
Benefits amp barriers Case study - Tesco
In addition to supplementing mains electricity with roof mounted wind turbines Tesco‟s store in Diss Norfolk has sought to reduce the energy used by their in-store bakery These methods include bull Replacing ovens with new models with extra thick walls (50 energy saving) bull Automating baking process which allows ovens to switch off when not in use but still retaining residual warmth Of course efficiencies should be made alongside encouraging consumers to get the most out of store-bought bread (2)
Hotspot
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Product re-formulation Product sustainability opportunity Product reformulation where a product‟s composition is altered or ingredients are substituted for alternatives can be driven by a number of different factors eg ingredient price fluctuation or compliance to government legislation Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1) There are many other potential benefits including reduced raw material costs lower distribution impacts less required storage space reduced packaging as well as the potential to pass on costs savings to the consumer
Other key resources amp initiatives
1 See Unilever‟s Persil Small amp Mighty 2 Courtauld Commitment Phase Two Case Studies ndash provides some examples of product re-formulations 3 Product Re-formulation Channelling Efficiency savings ndash WRAP information sheet encouraging re-thinking of products
Case study - United Biscuits
United Biscuits (UB) reformulated their McVitie‟s biscuits reducing the salt content by up to 60 and the saturated fat content by up to 80 The reformulations enabled a 40 reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction but most importantly a total of pound4m was added to sales value with sales of biscuits up by more than 5
Case study ndash Britvic concentrate
In March 2011 Britvic introduced a new double concentrate to its Robinsons squash brand The double concentrate squash is now in 125 litre and 175 litre bottles The smaller bottle sizes have enabled a significant reduction in secondary packaging amp transport required The benefits are bull Better consumer value for money bull 61 reduction PET per litre drunk bull 70 reduction in total packaging bull 50 reduction in lorries used bull 14000 tCO2 saving pa
Introduction Opportunities Hotspots Resources Help
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Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
Introduction Opportunities Hotspots Resources Help
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Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
Introduction Opportunities Hotspots Resources Help
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Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
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Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
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Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
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Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
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Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
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Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
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Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
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Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Notable primary amp secondary hotspots
Notes
Introduction Opportunities Hotspots Resources Help
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Hotspots - Biscuits (sweet)
Agricultural inputs into production of key raw materials eg wheat sugar 17MJKg - 58 of carbon footprint (147)
20 loss of product at baking process (6) Waste can be used as animal feed which can reduce landfill charge and be sold as a commodity (6) About 18000t of sweet biscuits are wasted in UK homes every year (5)
UK biscuit industry responsible for 20 of palm derivatives imports (3)
Water footprint associated with crop production (eg wheat) (1)
Energy use during manufacture particularly baking process 16MJKg ndash 36 of carbon footprint (147)
bull The hotspots left can be used to target efforts ndash however actual performance will be dependent on the specifics of your supply chain
bull Numbers in brackets denote numbered reference in references slide
bull Evidence level Medium ndash limited exploration of different ingredient types amp limited UK studies
bull Environmental aspects will be driven by choice of major ingredients and sourcing location eg choice of fat inclusion of significant amounts of additional ingredients eg chocolate butter dried fruit
Reducing waste reduces resource consumption at all stages upstream
Introduction Opportunities Hotspots Resources Help
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Initiatives amp key resources
23456 236 135 356
378 38 38
379
The initiatives and resources identified offer a range of potential business benefits including best practice guidance knowledge sharing innovation ideas standards development input or process certification sustainability benchmarking and communication
Notes
1 Alliance for Water Stewardship ndash uses a standard to recognise and reward responsible water users and managers 2 Greenhouse Gas Action Plan ndash advice targets for reducing agricultural GHG emissions and improving business profitability 3 Green Food Project ndash wheat sub-group of this Defra project examined tensions between productivity and environmental gains 4 Low Carbon Farming Project ndash initiative from the Soil Association with a principally qualitative Farm Carbon Assessment Tool 5 Roundtable on Sustainable Palm Oil (RSPO) ndash aims to improve industry‟s sustainability practices through certification 6 Sustainable Agriculture Initiative ndash global initiative including development of principles amp practices for sustainable arable farming 7 Courtauld Commitment ndash responsibility agreement aimed at improving resource efficiency in the grocery supply chain 8 Business Resource Efficiency (BRE) Hub ndash WRAP resource providing resource efficiency guides tools amp case studies 9 Love Food Hate Waste ndash WRAP initiative to support consumer waste reduction by providing storage advice amp recipes 10 Home Grown Cereals Association (HGCA) ndash cereals and oilseeds division of the AHDB
The documents below have been used to identify primary and secondary environmental impact hotspots
Introduction Opportunities Hotspots Resources Help
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Hotspot references
1 Barilla (2010) Environmental Product Declaration of Tarallucci [PDF]
2 Indice Environnemental (2011) Les produits porteurs de l‟indice environnemental - Galettes Bretonnes (biscuits) httpwwwindice-environnementalfrles_produitsproduit_wid=42
3 Proforest (2011) Mapping and Understanding the UK Palm Oil Supply Chain [PDF] (DEFRA)
4 United Biscuits (2012) Growing sustainability in everything we do [PDF] ndash Carbon footprint of Jaffa Cakes
5 WRAP (2009) Household Food amp Drink Waste in the UK [PDF]
6 WRAP (2010) Waste arisisings in the supply of food and drink to households in the UK [PDF]
7 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
8 WRAP (nd) Cardboard packaging optimisation best practice techniques [PDF]
9 WRAP (nd) How to apply date labels to help prevent food waste [PDF]
10 WRAP (nd) Optimising packaging for organic products [PDF]
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Reduction opportunities
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
Action plans
The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to sweet biscuits Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to sweet biscuits the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sugar crop sustainability bull Sourcing palm oil responsibly bull Sustainable forestry products bull Boiler energy efficiency in food amp drink processing bull Increased efficiency of in-store bakeries bull Product re-formulation bull Shared logistics opportunities bull Extending product shelf life bull Reducing consumer food waste
Hotspot
Reduction opportunities
Topic guides bull Implementing a sustainable procurement process for raw
materials
bull Best practice in embedding sustainability in product design
bull Demystifying land use change
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
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Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Introduction Opportunities Hotspots Resources Help
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Sustainable forestry products Product sustainability opportunity
Deforestation remains a significant threat to global climate and biodiversity In the decade 2000-2010 13m hectares of forest were lost Common approaches to securing sustainable forestry in supply chains (eg for packaging) include the use of existing certification schemes recycled fibretimber or development of specific initiatives (see case studies)
Other key resources amp initiatives 1 Global Forest amp Trade Network (WWF programme) provides tools and guidance for forest product buyers 2 Forest Stewardship Council (FSC) the most recognisable third party certifier for timber and forest products 3 Central Point of Expertise on Timber Procurement (CPET) ndash provides guidance on how to meet regulations 4 Other certification schemes are run by Rainforest Alliance Programme for the Endorsement of Forest Certification (PEFC)
Sustainable Forestry Initiative (SFI) the UK Woodland Assurance Standard (UKWAS) focuses specifically on UK woodland 5 Timber and Timber Management ndash Retail Forum for Sustainability Issue Paper on sustainable forestry
Securing sustainable sources of forestry products reduces both brand and supply risks Association with deforestation is a common target for NGO activities ndash and has forced retailers and brands to de-list suppliers (eg targeting of APP by Greenpeace) One of the main barriers to increased use of sustainably sourced forestry products is the limited availability of sustainable timber in sufficient quantity and quality to meet the demands of some large businesses although certified area is constantly growing and the FSC has set up the FSC Broker Project to match supply with demand
Benefits amp barriers
Case studies ndash Kimberly-Clark Coop
The Cooperative UK graduated from WWF‟s Global Forest amp Trade Network (GFTN) (1) in 2011 forestry products were 9398 FSC (2) Credibly Certified 302 post-consumer recycled 174 post-consumer recycled and 126 legal origin confirmed
Recycled products available on the market commonly contain a proportion of fibre from pre- or post-consumer waste recycled process waste Some also contain bamboo or other alternative fibres Kimberly-Clark has a global fibre procurement policy committing to using certified wood pulp and recycled materials
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Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
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Increased efficiency of in-store bakeries Product sustainability opportunity
In-store bread sales account for 17 of the bread bought in the UK However in-store bakeries in conjunction with small craft bakeries account for around 40 of the pound100million the sector spends on energy each year In-store bakeries can bake bread from scratch or be used to bake pre-made or part-baked dough Growth in this area demonstrates the need to ensure efficiency is included in future developments within this sector
Other key resources amp initiatives
1 Industrial Energy Efficiency Accelerator Guide to the Industrial Bakery Sector ndash Carbon Trust report 2 Reducing household bakery waste ndash WRAP report with insights and recommendations to help reduce household bakery waste 3 Energy efficiency Opportunities in the Bread Baking Industry In-store Supermarket Bakeries 4 Good Energy Practice Guide Improve Energy Efficiency and Increase Profits in Shop Bakeries
Nine quick wins with the ability to reduce bakery energy use by up to 10 have been identified by the Commonwealth Government Initiative However the same report suggests that small bakeries (less than 10000 tonnes of bread produced per year) might exhibit significant variation regarding potential savings due to different practices bakery age equipment age etc Additional cost a fear of long term maintenance of new equipment or the possibility of a loss of quality can act as a barrier to schemes ndash however the Carbon Trust suggests developing a robust business case and utilising proven technology can help to overcome these barriers (1)
Benefits amp barriers Case study - Tesco
In addition to supplementing mains electricity with roof mounted wind turbines Tesco‟s store in Diss Norfolk has sought to reduce the energy used by their in-store bakery These methods include bull Replacing ovens with new models with extra thick walls (50 energy saving) bull Automating baking process which allows ovens to switch off when not in use but still retaining residual warmth Of course efficiencies should be made alongside encouraging consumers to get the most out of store-bought bread (2)
Hotspot
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Product re-formulation Product sustainability opportunity Product reformulation where a product‟s composition is altered or ingredients are substituted for alternatives can be driven by a number of different factors eg ingredient price fluctuation or compliance to government legislation Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1) There are many other potential benefits including reduced raw material costs lower distribution impacts less required storage space reduced packaging as well as the potential to pass on costs savings to the consumer
Other key resources amp initiatives
1 See Unilever‟s Persil Small amp Mighty 2 Courtauld Commitment Phase Two Case Studies ndash provides some examples of product re-formulations 3 Product Re-formulation Channelling Efficiency savings ndash WRAP information sheet encouraging re-thinking of products
Case study - United Biscuits
United Biscuits (UB) reformulated their McVitie‟s biscuits reducing the salt content by up to 60 and the saturated fat content by up to 80 The reformulations enabled a 40 reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction but most importantly a total of pound4m was added to sales value with sales of biscuits up by more than 5
Case study ndash Britvic concentrate
In March 2011 Britvic introduced a new double concentrate to its Robinsons squash brand The double concentrate squash is now in 125 litre and 175 litre bottles The smaller bottle sizes have enabled a significant reduction in secondary packaging amp transport required The benefits are bull Better consumer value for money bull 61 reduction PET per litre drunk bull 70 reduction in total packaging bull 50 reduction in lorries used bull 14000 tCO2 saving pa
Introduction Opportunities Hotspots Resources Help
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Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
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Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
Introduction Opportunities Hotspots Resources Help
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Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
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Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
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Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
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FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
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Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
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Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
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Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
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Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
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Initiatives amp key resources
23456 236 135 356
378 38 38
379
The initiatives and resources identified offer a range of potential business benefits including best practice guidance knowledge sharing innovation ideas standards development input or process certification sustainability benchmarking and communication
Notes
1 Alliance for Water Stewardship ndash uses a standard to recognise and reward responsible water users and managers 2 Greenhouse Gas Action Plan ndash advice targets for reducing agricultural GHG emissions and improving business profitability 3 Green Food Project ndash wheat sub-group of this Defra project examined tensions between productivity and environmental gains 4 Low Carbon Farming Project ndash initiative from the Soil Association with a principally qualitative Farm Carbon Assessment Tool 5 Roundtable on Sustainable Palm Oil (RSPO) ndash aims to improve industry‟s sustainability practices through certification 6 Sustainable Agriculture Initiative ndash global initiative including development of principles amp practices for sustainable arable farming 7 Courtauld Commitment ndash responsibility agreement aimed at improving resource efficiency in the grocery supply chain 8 Business Resource Efficiency (BRE) Hub ndash WRAP resource providing resource efficiency guides tools amp case studies 9 Love Food Hate Waste ndash WRAP initiative to support consumer waste reduction by providing storage advice amp recipes 10 Home Grown Cereals Association (HGCA) ndash cereals and oilseeds division of the AHDB
The documents below have been used to identify primary and secondary environmental impact hotspots
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Hotspot references
1 Barilla (2010) Environmental Product Declaration of Tarallucci [PDF]
2 Indice Environnemental (2011) Les produits porteurs de l‟indice environnemental - Galettes Bretonnes (biscuits) httpwwwindice-environnementalfrles_produitsproduit_wid=42
3 Proforest (2011) Mapping and Understanding the UK Palm Oil Supply Chain [PDF] (DEFRA)
4 United Biscuits (2012) Growing sustainability in everything we do [PDF] ndash Carbon footprint of Jaffa Cakes
5 WRAP (2009) Household Food amp Drink Waste in the UK [PDF]
6 WRAP (2010) Waste arisisings in the supply of food and drink to households in the UK [PDF]
7 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
8 WRAP (nd) Cardboard packaging optimisation best practice techniques [PDF]
9 WRAP (nd) How to apply date labels to help prevent food waste [PDF]
10 WRAP (nd) Optimising packaging for organic products [PDF]
Introduction Opportunities Hotspots Resources Help
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Reduction opportunities
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
Action plans
The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to sweet biscuits Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to sweet biscuits the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sugar crop sustainability bull Sourcing palm oil responsibly bull Sustainable forestry products bull Boiler energy efficiency in food amp drink processing bull Increased efficiency of in-store bakeries bull Product re-formulation bull Shared logistics opportunities bull Extending product shelf life bull Reducing consumer food waste
Hotspot
Reduction opportunities
Topic guides bull Implementing a sustainable procurement process for raw
materials
bull Best practice in embedding sustainability in product design
bull Demystifying land use change
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
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Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Introduction Opportunities Hotspots Resources Help
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Sustainable forestry products Product sustainability opportunity
Deforestation remains a significant threat to global climate and biodiversity In the decade 2000-2010 13m hectares of forest were lost Common approaches to securing sustainable forestry in supply chains (eg for packaging) include the use of existing certification schemes recycled fibretimber or development of specific initiatives (see case studies)
Other key resources amp initiatives 1 Global Forest amp Trade Network (WWF programme) provides tools and guidance for forest product buyers 2 Forest Stewardship Council (FSC) the most recognisable third party certifier for timber and forest products 3 Central Point of Expertise on Timber Procurement (CPET) ndash provides guidance on how to meet regulations 4 Other certification schemes are run by Rainforest Alliance Programme for the Endorsement of Forest Certification (PEFC)
Sustainable Forestry Initiative (SFI) the UK Woodland Assurance Standard (UKWAS) focuses specifically on UK woodland 5 Timber and Timber Management ndash Retail Forum for Sustainability Issue Paper on sustainable forestry
Securing sustainable sources of forestry products reduces both brand and supply risks Association with deforestation is a common target for NGO activities ndash and has forced retailers and brands to de-list suppliers (eg targeting of APP by Greenpeace) One of the main barriers to increased use of sustainably sourced forestry products is the limited availability of sustainable timber in sufficient quantity and quality to meet the demands of some large businesses although certified area is constantly growing and the FSC has set up the FSC Broker Project to match supply with demand
Benefits amp barriers
Case studies ndash Kimberly-Clark Coop
The Cooperative UK graduated from WWF‟s Global Forest amp Trade Network (GFTN) (1) in 2011 forestry products were 9398 FSC (2) Credibly Certified 302 post-consumer recycled 174 post-consumer recycled and 126 legal origin confirmed
Recycled products available on the market commonly contain a proportion of fibre from pre- or post-consumer waste recycled process waste Some also contain bamboo or other alternative fibres Kimberly-Clark has a global fibre procurement policy committing to using certified wood pulp and recycled materials
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Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
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Increased efficiency of in-store bakeries Product sustainability opportunity
In-store bread sales account for 17 of the bread bought in the UK However in-store bakeries in conjunction with small craft bakeries account for around 40 of the pound100million the sector spends on energy each year In-store bakeries can bake bread from scratch or be used to bake pre-made or part-baked dough Growth in this area demonstrates the need to ensure efficiency is included in future developments within this sector
Other key resources amp initiatives
1 Industrial Energy Efficiency Accelerator Guide to the Industrial Bakery Sector ndash Carbon Trust report 2 Reducing household bakery waste ndash WRAP report with insights and recommendations to help reduce household bakery waste 3 Energy efficiency Opportunities in the Bread Baking Industry In-store Supermarket Bakeries 4 Good Energy Practice Guide Improve Energy Efficiency and Increase Profits in Shop Bakeries
Nine quick wins with the ability to reduce bakery energy use by up to 10 have been identified by the Commonwealth Government Initiative However the same report suggests that small bakeries (less than 10000 tonnes of bread produced per year) might exhibit significant variation regarding potential savings due to different practices bakery age equipment age etc Additional cost a fear of long term maintenance of new equipment or the possibility of a loss of quality can act as a barrier to schemes ndash however the Carbon Trust suggests developing a robust business case and utilising proven technology can help to overcome these barriers (1)
Benefits amp barriers Case study - Tesco
In addition to supplementing mains electricity with roof mounted wind turbines Tesco‟s store in Diss Norfolk has sought to reduce the energy used by their in-store bakery These methods include bull Replacing ovens with new models with extra thick walls (50 energy saving) bull Automating baking process which allows ovens to switch off when not in use but still retaining residual warmth Of course efficiencies should be made alongside encouraging consumers to get the most out of store-bought bread (2)
Hotspot
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Product re-formulation Product sustainability opportunity Product reformulation where a product‟s composition is altered or ingredients are substituted for alternatives can be driven by a number of different factors eg ingredient price fluctuation or compliance to government legislation Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1) There are many other potential benefits including reduced raw material costs lower distribution impacts less required storage space reduced packaging as well as the potential to pass on costs savings to the consumer
Other key resources amp initiatives
1 See Unilever‟s Persil Small amp Mighty 2 Courtauld Commitment Phase Two Case Studies ndash provides some examples of product re-formulations 3 Product Re-formulation Channelling Efficiency savings ndash WRAP information sheet encouraging re-thinking of products
Case study - United Biscuits
United Biscuits (UB) reformulated their McVitie‟s biscuits reducing the salt content by up to 60 and the saturated fat content by up to 80 The reformulations enabled a 40 reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction but most importantly a total of pound4m was added to sales value with sales of biscuits up by more than 5
Case study ndash Britvic concentrate
In March 2011 Britvic introduced a new double concentrate to its Robinsons squash brand The double concentrate squash is now in 125 litre and 175 litre bottles The smaller bottle sizes have enabled a significant reduction in secondary packaging amp transport required The benefits are bull Better consumer value for money bull 61 reduction PET per litre drunk bull 70 reduction in total packaging bull 50 reduction in lorries used bull 14000 tCO2 saving pa
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Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
Introduction Opportunities Hotspots Resources Help
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Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
Introduction Opportunities Hotspots Resources Help
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Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
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Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
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Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
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Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
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Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
The documents below have been used to identify primary and secondary environmental impact hotspots
Introduction Opportunities Hotspots Resources Help
Submit feedback
Hotspot references
1 Barilla (2010) Environmental Product Declaration of Tarallucci [PDF]
2 Indice Environnemental (2011) Les produits porteurs de l‟indice environnemental - Galettes Bretonnes (biscuits) httpwwwindice-environnementalfrles_produitsproduit_wid=42
3 Proforest (2011) Mapping and Understanding the UK Palm Oil Supply Chain [PDF] (DEFRA)
4 United Biscuits (2012) Growing sustainability in everything we do [PDF] ndash Carbon footprint of Jaffa Cakes
5 WRAP (2009) Household Food amp Drink Waste in the UK [PDF]
6 WRAP (2010) Waste arisisings in the supply of food and drink to households in the UK [PDF]
7 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
8 WRAP (nd) Cardboard packaging optimisation best practice techniques [PDF]
9 WRAP (nd) How to apply date labels to help prevent food waste [PDF]
10 WRAP (nd) Optimising packaging for organic products [PDF]
Introduction Opportunities Hotspots Resources Help
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Reduction opportunities
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
Action plans
The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to sweet biscuits Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to sweet biscuits the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sugar crop sustainability bull Sourcing palm oil responsibly bull Sustainable forestry products bull Boiler energy efficiency in food amp drink processing bull Increased efficiency of in-store bakeries bull Product re-formulation bull Shared logistics opportunities bull Extending product shelf life bull Reducing consumer food waste
Hotspot
Reduction opportunities
Topic guides bull Implementing a sustainable procurement process for raw
materials
bull Best practice in embedding sustainability in product design
bull Demystifying land use change
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
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Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Introduction Opportunities Hotspots Resources Help
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Sustainable forestry products Product sustainability opportunity
Deforestation remains a significant threat to global climate and biodiversity In the decade 2000-2010 13m hectares of forest were lost Common approaches to securing sustainable forestry in supply chains (eg for packaging) include the use of existing certification schemes recycled fibretimber or development of specific initiatives (see case studies)
Other key resources amp initiatives 1 Global Forest amp Trade Network (WWF programme) provides tools and guidance for forest product buyers 2 Forest Stewardship Council (FSC) the most recognisable third party certifier for timber and forest products 3 Central Point of Expertise on Timber Procurement (CPET) ndash provides guidance on how to meet regulations 4 Other certification schemes are run by Rainforest Alliance Programme for the Endorsement of Forest Certification (PEFC)
Sustainable Forestry Initiative (SFI) the UK Woodland Assurance Standard (UKWAS) focuses specifically on UK woodland 5 Timber and Timber Management ndash Retail Forum for Sustainability Issue Paper on sustainable forestry
Securing sustainable sources of forestry products reduces both brand and supply risks Association with deforestation is a common target for NGO activities ndash and has forced retailers and brands to de-list suppliers (eg targeting of APP by Greenpeace) One of the main barriers to increased use of sustainably sourced forestry products is the limited availability of sustainable timber in sufficient quantity and quality to meet the demands of some large businesses although certified area is constantly growing and the FSC has set up the FSC Broker Project to match supply with demand
Benefits amp barriers
Case studies ndash Kimberly-Clark Coop
The Cooperative UK graduated from WWF‟s Global Forest amp Trade Network (GFTN) (1) in 2011 forestry products were 9398 FSC (2) Credibly Certified 302 post-consumer recycled 174 post-consumer recycled and 126 legal origin confirmed
Recycled products available on the market commonly contain a proportion of fibre from pre- or post-consumer waste recycled process waste Some also contain bamboo or other alternative fibres Kimberly-Clark has a global fibre procurement policy committing to using certified wood pulp and recycled materials
Introduction Opportunities Hotspots Resources Help
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Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
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Increased efficiency of in-store bakeries Product sustainability opportunity
In-store bread sales account for 17 of the bread bought in the UK However in-store bakeries in conjunction with small craft bakeries account for around 40 of the pound100million the sector spends on energy each year In-store bakeries can bake bread from scratch or be used to bake pre-made or part-baked dough Growth in this area demonstrates the need to ensure efficiency is included in future developments within this sector
Other key resources amp initiatives
1 Industrial Energy Efficiency Accelerator Guide to the Industrial Bakery Sector ndash Carbon Trust report 2 Reducing household bakery waste ndash WRAP report with insights and recommendations to help reduce household bakery waste 3 Energy efficiency Opportunities in the Bread Baking Industry In-store Supermarket Bakeries 4 Good Energy Practice Guide Improve Energy Efficiency and Increase Profits in Shop Bakeries
Nine quick wins with the ability to reduce bakery energy use by up to 10 have been identified by the Commonwealth Government Initiative However the same report suggests that small bakeries (less than 10000 tonnes of bread produced per year) might exhibit significant variation regarding potential savings due to different practices bakery age equipment age etc Additional cost a fear of long term maintenance of new equipment or the possibility of a loss of quality can act as a barrier to schemes ndash however the Carbon Trust suggests developing a robust business case and utilising proven technology can help to overcome these barriers (1)
Benefits amp barriers Case study - Tesco
In addition to supplementing mains electricity with roof mounted wind turbines Tesco‟s store in Diss Norfolk has sought to reduce the energy used by their in-store bakery These methods include bull Replacing ovens with new models with extra thick walls (50 energy saving) bull Automating baking process which allows ovens to switch off when not in use but still retaining residual warmth Of course efficiencies should be made alongside encouraging consumers to get the most out of store-bought bread (2)
Hotspot
Introduction Opportunities Hotspots Resources Help
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Product re-formulation Product sustainability opportunity Product reformulation where a product‟s composition is altered or ingredients are substituted for alternatives can be driven by a number of different factors eg ingredient price fluctuation or compliance to government legislation Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1) There are many other potential benefits including reduced raw material costs lower distribution impacts less required storage space reduced packaging as well as the potential to pass on costs savings to the consumer
Other key resources amp initiatives
1 See Unilever‟s Persil Small amp Mighty 2 Courtauld Commitment Phase Two Case Studies ndash provides some examples of product re-formulations 3 Product Re-formulation Channelling Efficiency savings ndash WRAP information sheet encouraging re-thinking of products
Case study - United Biscuits
United Biscuits (UB) reformulated their McVitie‟s biscuits reducing the salt content by up to 60 and the saturated fat content by up to 80 The reformulations enabled a 40 reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction but most importantly a total of pound4m was added to sales value with sales of biscuits up by more than 5
Case study ndash Britvic concentrate
In March 2011 Britvic introduced a new double concentrate to its Robinsons squash brand The double concentrate squash is now in 125 litre and 175 litre bottles The smaller bottle sizes have enabled a significant reduction in secondary packaging amp transport required The benefits are bull Better consumer value for money bull 61 reduction PET per litre drunk bull 70 reduction in total packaging bull 50 reduction in lorries used bull 14000 tCO2 saving pa
Introduction Opportunities Hotspots Resources Help
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Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
Introduction Opportunities Hotspots Resources Help
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Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
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Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
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Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
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Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunities
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
Action plans
The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to sweet biscuits Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to sweet biscuits the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sugar crop sustainability bull Sourcing palm oil responsibly bull Sustainable forestry products bull Boiler energy efficiency in food amp drink processing bull Increased efficiency of in-store bakeries bull Product re-formulation bull Shared logistics opportunities bull Extending product shelf life bull Reducing consumer food waste
Hotspot
Reduction opportunities
Topic guides bull Implementing a sustainable procurement process for raw
materials
bull Best practice in embedding sustainability in product design
bull Demystifying land use change
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
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Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Introduction Opportunities Hotspots Resources Help
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Sustainable forestry products Product sustainability opportunity
Deforestation remains a significant threat to global climate and biodiversity In the decade 2000-2010 13m hectares of forest were lost Common approaches to securing sustainable forestry in supply chains (eg for packaging) include the use of existing certification schemes recycled fibretimber or development of specific initiatives (see case studies)
Other key resources amp initiatives 1 Global Forest amp Trade Network (WWF programme) provides tools and guidance for forest product buyers 2 Forest Stewardship Council (FSC) the most recognisable third party certifier for timber and forest products 3 Central Point of Expertise on Timber Procurement (CPET) ndash provides guidance on how to meet regulations 4 Other certification schemes are run by Rainforest Alliance Programme for the Endorsement of Forest Certification (PEFC)
Sustainable Forestry Initiative (SFI) the UK Woodland Assurance Standard (UKWAS) focuses specifically on UK woodland 5 Timber and Timber Management ndash Retail Forum for Sustainability Issue Paper on sustainable forestry
Securing sustainable sources of forestry products reduces both brand and supply risks Association with deforestation is a common target for NGO activities ndash and has forced retailers and brands to de-list suppliers (eg targeting of APP by Greenpeace) One of the main barriers to increased use of sustainably sourced forestry products is the limited availability of sustainable timber in sufficient quantity and quality to meet the demands of some large businesses although certified area is constantly growing and the FSC has set up the FSC Broker Project to match supply with demand
Benefits amp barriers
Case studies ndash Kimberly-Clark Coop
The Cooperative UK graduated from WWF‟s Global Forest amp Trade Network (GFTN) (1) in 2011 forestry products were 9398 FSC (2) Credibly Certified 302 post-consumer recycled 174 post-consumer recycled and 126 legal origin confirmed
Recycled products available on the market commonly contain a proportion of fibre from pre- or post-consumer waste recycled process waste Some also contain bamboo or other alternative fibres Kimberly-Clark has a global fibre procurement policy committing to using certified wood pulp and recycled materials
Introduction Opportunities Hotspots Resources Help
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Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
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Increased efficiency of in-store bakeries Product sustainability opportunity
In-store bread sales account for 17 of the bread bought in the UK However in-store bakeries in conjunction with small craft bakeries account for around 40 of the pound100million the sector spends on energy each year In-store bakeries can bake bread from scratch or be used to bake pre-made or part-baked dough Growth in this area demonstrates the need to ensure efficiency is included in future developments within this sector
Other key resources amp initiatives
1 Industrial Energy Efficiency Accelerator Guide to the Industrial Bakery Sector ndash Carbon Trust report 2 Reducing household bakery waste ndash WRAP report with insights and recommendations to help reduce household bakery waste 3 Energy efficiency Opportunities in the Bread Baking Industry In-store Supermarket Bakeries 4 Good Energy Practice Guide Improve Energy Efficiency and Increase Profits in Shop Bakeries
Nine quick wins with the ability to reduce bakery energy use by up to 10 have been identified by the Commonwealth Government Initiative However the same report suggests that small bakeries (less than 10000 tonnes of bread produced per year) might exhibit significant variation regarding potential savings due to different practices bakery age equipment age etc Additional cost a fear of long term maintenance of new equipment or the possibility of a loss of quality can act as a barrier to schemes ndash however the Carbon Trust suggests developing a robust business case and utilising proven technology can help to overcome these barriers (1)
Benefits amp barriers Case study - Tesco
In addition to supplementing mains electricity with roof mounted wind turbines Tesco‟s store in Diss Norfolk has sought to reduce the energy used by their in-store bakery These methods include bull Replacing ovens with new models with extra thick walls (50 energy saving) bull Automating baking process which allows ovens to switch off when not in use but still retaining residual warmth Of course efficiencies should be made alongside encouraging consumers to get the most out of store-bought bread (2)
Hotspot
Introduction Opportunities Hotspots Resources Help
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Product re-formulation Product sustainability opportunity Product reformulation where a product‟s composition is altered or ingredients are substituted for alternatives can be driven by a number of different factors eg ingredient price fluctuation or compliance to government legislation Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1) There are many other potential benefits including reduced raw material costs lower distribution impacts less required storage space reduced packaging as well as the potential to pass on costs savings to the consumer
Other key resources amp initiatives
1 See Unilever‟s Persil Small amp Mighty 2 Courtauld Commitment Phase Two Case Studies ndash provides some examples of product re-formulations 3 Product Re-formulation Channelling Efficiency savings ndash WRAP information sheet encouraging re-thinking of products
Case study - United Biscuits
United Biscuits (UB) reformulated their McVitie‟s biscuits reducing the salt content by up to 60 and the saturated fat content by up to 80 The reformulations enabled a 40 reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction but most importantly a total of pound4m was added to sales value with sales of biscuits up by more than 5
Case study ndash Britvic concentrate
In March 2011 Britvic introduced a new double concentrate to its Robinsons squash brand The double concentrate squash is now in 125 litre and 175 litre bottles The smaller bottle sizes have enabled a significant reduction in secondary packaging amp transport required The benefits are bull Better consumer value for money bull 61 reduction PET per litre drunk bull 70 reduction in total packaging bull 50 reduction in lorries used bull 14000 tCO2 saving pa
Introduction Opportunities Hotspots Resources Help
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Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
Introduction Opportunities Hotspots Resources Help
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Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
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Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
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Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
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Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
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Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
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Sustainable forestry products Product sustainability opportunity
Deforestation remains a significant threat to global climate and biodiversity In the decade 2000-2010 13m hectares of forest were lost Common approaches to securing sustainable forestry in supply chains (eg for packaging) include the use of existing certification schemes recycled fibretimber or development of specific initiatives (see case studies)
Other key resources amp initiatives 1 Global Forest amp Trade Network (WWF programme) provides tools and guidance for forest product buyers 2 Forest Stewardship Council (FSC) the most recognisable third party certifier for timber and forest products 3 Central Point of Expertise on Timber Procurement (CPET) ndash provides guidance on how to meet regulations 4 Other certification schemes are run by Rainforest Alliance Programme for the Endorsement of Forest Certification (PEFC)
Sustainable Forestry Initiative (SFI) the UK Woodland Assurance Standard (UKWAS) focuses specifically on UK woodland 5 Timber and Timber Management ndash Retail Forum for Sustainability Issue Paper on sustainable forestry
Securing sustainable sources of forestry products reduces both brand and supply risks Association with deforestation is a common target for NGO activities ndash and has forced retailers and brands to de-list suppliers (eg targeting of APP by Greenpeace) One of the main barriers to increased use of sustainably sourced forestry products is the limited availability of sustainable timber in sufficient quantity and quality to meet the demands of some large businesses although certified area is constantly growing and the FSC has set up the FSC Broker Project to match supply with demand
Benefits amp barriers
Case studies ndash Kimberly-Clark Coop
The Cooperative UK graduated from WWF‟s Global Forest amp Trade Network (GFTN) (1) in 2011 forestry products were 9398 FSC (2) Credibly Certified 302 post-consumer recycled 174 post-consumer recycled and 126 legal origin confirmed
Recycled products available on the market commonly contain a proportion of fibre from pre- or post-consumer waste recycled process waste Some also contain bamboo or other alternative fibres Kimberly-Clark has a global fibre procurement policy committing to using certified wood pulp and recycled materials
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Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
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Increased efficiency of in-store bakeries Product sustainability opportunity
In-store bread sales account for 17 of the bread bought in the UK However in-store bakeries in conjunction with small craft bakeries account for around 40 of the pound100million the sector spends on energy each year In-store bakeries can bake bread from scratch or be used to bake pre-made or part-baked dough Growth in this area demonstrates the need to ensure efficiency is included in future developments within this sector
Other key resources amp initiatives
1 Industrial Energy Efficiency Accelerator Guide to the Industrial Bakery Sector ndash Carbon Trust report 2 Reducing household bakery waste ndash WRAP report with insights and recommendations to help reduce household bakery waste 3 Energy efficiency Opportunities in the Bread Baking Industry In-store Supermarket Bakeries 4 Good Energy Practice Guide Improve Energy Efficiency and Increase Profits in Shop Bakeries
Nine quick wins with the ability to reduce bakery energy use by up to 10 have been identified by the Commonwealth Government Initiative However the same report suggests that small bakeries (less than 10000 tonnes of bread produced per year) might exhibit significant variation regarding potential savings due to different practices bakery age equipment age etc Additional cost a fear of long term maintenance of new equipment or the possibility of a loss of quality can act as a barrier to schemes ndash however the Carbon Trust suggests developing a robust business case and utilising proven technology can help to overcome these barriers (1)
Benefits amp barriers Case study - Tesco
In addition to supplementing mains electricity with roof mounted wind turbines Tesco‟s store in Diss Norfolk has sought to reduce the energy used by their in-store bakery These methods include bull Replacing ovens with new models with extra thick walls (50 energy saving) bull Automating baking process which allows ovens to switch off when not in use but still retaining residual warmth Of course efficiencies should be made alongside encouraging consumers to get the most out of store-bought bread (2)
Hotspot
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Product re-formulation Product sustainability opportunity Product reformulation where a product‟s composition is altered or ingredients are substituted for alternatives can be driven by a number of different factors eg ingredient price fluctuation or compliance to government legislation Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1) There are many other potential benefits including reduced raw material costs lower distribution impacts less required storage space reduced packaging as well as the potential to pass on costs savings to the consumer
Other key resources amp initiatives
1 See Unilever‟s Persil Small amp Mighty 2 Courtauld Commitment Phase Two Case Studies ndash provides some examples of product re-formulations 3 Product Re-formulation Channelling Efficiency savings ndash WRAP information sheet encouraging re-thinking of products
Case study - United Biscuits
United Biscuits (UB) reformulated their McVitie‟s biscuits reducing the salt content by up to 60 and the saturated fat content by up to 80 The reformulations enabled a 40 reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction but most importantly a total of pound4m was added to sales value with sales of biscuits up by more than 5
Case study ndash Britvic concentrate
In March 2011 Britvic introduced a new double concentrate to its Robinsons squash brand The double concentrate squash is now in 125 litre and 175 litre bottles The smaller bottle sizes have enabled a significant reduction in secondary packaging amp transport required The benefits are bull Better consumer value for money bull 61 reduction PET per litre drunk bull 70 reduction in total packaging bull 50 reduction in lorries used bull 14000 tCO2 saving pa
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Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
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Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
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Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
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Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
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Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
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Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
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Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
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Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
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Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
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Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Introduction Opportunities Hotspots Resources Help
Submit feedback
Sustainable forestry products Product sustainability opportunity
Deforestation remains a significant threat to global climate and biodiversity In the decade 2000-2010 13m hectares of forest were lost Common approaches to securing sustainable forestry in supply chains (eg for packaging) include the use of existing certification schemes recycled fibretimber or development of specific initiatives (see case studies)
Other key resources amp initiatives 1 Global Forest amp Trade Network (WWF programme) provides tools and guidance for forest product buyers 2 Forest Stewardship Council (FSC) the most recognisable third party certifier for timber and forest products 3 Central Point of Expertise on Timber Procurement (CPET) ndash provides guidance on how to meet regulations 4 Other certification schemes are run by Rainforest Alliance Programme for the Endorsement of Forest Certification (PEFC)
Sustainable Forestry Initiative (SFI) the UK Woodland Assurance Standard (UKWAS) focuses specifically on UK woodland 5 Timber and Timber Management ndash Retail Forum for Sustainability Issue Paper on sustainable forestry
Securing sustainable sources of forestry products reduces both brand and supply risks Association with deforestation is a common target for NGO activities ndash and has forced retailers and brands to de-list suppliers (eg targeting of APP by Greenpeace) One of the main barriers to increased use of sustainably sourced forestry products is the limited availability of sustainable timber in sufficient quantity and quality to meet the demands of some large businesses although certified area is constantly growing and the FSC has set up the FSC Broker Project to match supply with demand
Benefits amp barriers
Case studies ndash Kimberly-Clark Coop
The Cooperative UK graduated from WWF‟s Global Forest amp Trade Network (GFTN) (1) in 2011 forestry products were 9398 FSC (2) Credibly Certified 302 post-consumer recycled 174 post-consumer recycled and 126 legal origin confirmed
Recycled products available on the market commonly contain a proportion of fibre from pre- or post-consumer waste recycled process waste Some also contain bamboo or other alternative fibres Kimberly-Clark has a global fibre procurement policy committing to using certified wood pulp and recycled materials
Introduction Opportunities Hotspots Resources Help
Submit feedback
Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Increased efficiency of in-store bakeries Product sustainability opportunity
In-store bread sales account for 17 of the bread bought in the UK However in-store bakeries in conjunction with small craft bakeries account for around 40 of the pound100million the sector spends on energy each year In-store bakeries can bake bread from scratch or be used to bake pre-made or part-baked dough Growth in this area demonstrates the need to ensure efficiency is included in future developments within this sector
Other key resources amp initiatives
1 Industrial Energy Efficiency Accelerator Guide to the Industrial Bakery Sector ndash Carbon Trust report 2 Reducing household bakery waste ndash WRAP report with insights and recommendations to help reduce household bakery waste 3 Energy efficiency Opportunities in the Bread Baking Industry In-store Supermarket Bakeries 4 Good Energy Practice Guide Improve Energy Efficiency and Increase Profits in Shop Bakeries
Nine quick wins with the ability to reduce bakery energy use by up to 10 have been identified by the Commonwealth Government Initiative However the same report suggests that small bakeries (less than 10000 tonnes of bread produced per year) might exhibit significant variation regarding potential savings due to different practices bakery age equipment age etc Additional cost a fear of long term maintenance of new equipment or the possibility of a loss of quality can act as a barrier to schemes ndash however the Carbon Trust suggests developing a robust business case and utilising proven technology can help to overcome these barriers (1)
Benefits amp barriers Case study - Tesco
In addition to supplementing mains electricity with roof mounted wind turbines Tesco‟s store in Diss Norfolk has sought to reduce the energy used by their in-store bakery These methods include bull Replacing ovens with new models with extra thick walls (50 energy saving) bull Automating baking process which allows ovens to switch off when not in use but still retaining residual warmth Of course efficiencies should be made alongside encouraging consumers to get the most out of store-bought bread (2)
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product re-formulation Product sustainability opportunity Product reformulation where a product‟s composition is altered or ingredients are substituted for alternatives can be driven by a number of different factors eg ingredient price fluctuation or compliance to government legislation Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1) There are many other potential benefits including reduced raw material costs lower distribution impacts less required storage space reduced packaging as well as the potential to pass on costs savings to the consumer
Other key resources amp initiatives
1 See Unilever‟s Persil Small amp Mighty 2 Courtauld Commitment Phase Two Case Studies ndash provides some examples of product re-formulations 3 Product Re-formulation Channelling Efficiency savings ndash WRAP information sheet encouraging re-thinking of products
Case study - United Biscuits
United Biscuits (UB) reformulated their McVitie‟s biscuits reducing the salt content by up to 60 and the saturated fat content by up to 80 The reformulations enabled a 40 reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction but most importantly a total of pound4m was added to sales value with sales of biscuits up by more than 5
Case study ndash Britvic concentrate
In March 2011 Britvic introduced a new double concentrate to its Robinsons squash brand The double concentrate squash is now in 125 litre and 175 litre bottles The smaller bottle sizes have enabled a significant reduction in secondary packaging amp transport required The benefits are bull Better consumer value for money bull 61 reduction PET per litre drunk bull 70 reduction in total packaging bull 50 reduction in lorries used bull 14000 tCO2 saving pa
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Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
Introduction Opportunities Hotspots Resources Help
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Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
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Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
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Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
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Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
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Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
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Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
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Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Sustainable forestry products Product sustainability opportunity
Deforestation remains a significant threat to global climate and biodiversity In the decade 2000-2010 13m hectares of forest were lost Common approaches to securing sustainable forestry in supply chains (eg for packaging) include the use of existing certification schemes recycled fibretimber or development of specific initiatives (see case studies)
Other key resources amp initiatives 1 Global Forest amp Trade Network (WWF programme) provides tools and guidance for forest product buyers 2 Forest Stewardship Council (FSC) the most recognisable third party certifier for timber and forest products 3 Central Point of Expertise on Timber Procurement (CPET) ndash provides guidance on how to meet regulations 4 Other certification schemes are run by Rainforest Alliance Programme for the Endorsement of Forest Certification (PEFC)
Sustainable Forestry Initiative (SFI) the UK Woodland Assurance Standard (UKWAS) focuses specifically on UK woodland 5 Timber and Timber Management ndash Retail Forum for Sustainability Issue Paper on sustainable forestry
Securing sustainable sources of forestry products reduces both brand and supply risks Association with deforestation is a common target for NGO activities ndash and has forced retailers and brands to de-list suppliers (eg targeting of APP by Greenpeace) One of the main barriers to increased use of sustainably sourced forestry products is the limited availability of sustainable timber in sufficient quantity and quality to meet the demands of some large businesses although certified area is constantly growing and the FSC has set up the FSC Broker Project to match supply with demand
Benefits amp barriers
Case studies ndash Kimberly-Clark Coop
The Cooperative UK graduated from WWF‟s Global Forest amp Trade Network (GFTN) (1) in 2011 forestry products were 9398 FSC (2) Credibly Certified 302 post-consumer recycled 174 post-consumer recycled and 126 legal origin confirmed
Recycled products available on the market commonly contain a proportion of fibre from pre- or post-consumer waste recycled process waste Some also contain bamboo or other alternative fibres Kimberly-Clark has a global fibre procurement policy committing to using certified wood pulp and recycled materials
Introduction Opportunities Hotspots Resources Help
Submit feedback
Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Increased efficiency of in-store bakeries Product sustainability opportunity
In-store bread sales account for 17 of the bread bought in the UK However in-store bakeries in conjunction with small craft bakeries account for around 40 of the pound100million the sector spends on energy each year In-store bakeries can bake bread from scratch or be used to bake pre-made or part-baked dough Growth in this area demonstrates the need to ensure efficiency is included in future developments within this sector
Other key resources amp initiatives
1 Industrial Energy Efficiency Accelerator Guide to the Industrial Bakery Sector ndash Carbon Trust report 2 Reducing household bakery waste ndash WRAP report with insights and recommendations to help reduce household bakery waste 3 Energy efficiency Opportunities in the Bread Baking Industry In-store Supermarket Bakeries 4 Good Energy Practice Guide Improve Energy Efficiency and Increase Profits in Shop Bakeries
Nine quick wins with the ability to reduce bakery energy use by up to 10 have been identified by the Commonwealth Government Initiative However the same report suggests that small bakeries (less than 10000 tonnes of bread produced per year) might exhibit significant variation regarding potential savings due to different practices bakery age equipment age etc Additional cost a fear of long term maintenance of new equipment or the possibility of a loss of quality can act as a barrier to schemes ndash however the Carbon Trust suggests developing a robust business case and utilising proven technology can help to overcome these barriers (1)
Benefits amp barriers Case study - Tesco
In addition to supplementing mains electricity with roof mounted wind turbines Tesco‟s store in Diss Norfolk has sought to reduce the energy used by their in-store bakery These methods include bull Replacing ovens with new models with extra thick walls (50 energy saving) bull Automating baking process which allows ovens to switch off when not in use but still retaining residual warmth Of course efficiencies should be made alongside encouraging consumers to get the most out of store-bought bread (2)
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product re-formulation Product sustainability opportunity Product reformulation where a product‟s composition is altered or ingredients are substituted for alternatives can be driven by a number of different factors eg ingredient price fluctuation or compliance to government legislation Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1) There are many other potential benefits including reduced raw material costs lower distribution impacts less required storage space reduced packaging as well as the potential to pass on costs savings to the consumer
Other key resources amp initiatives
1 See Unilever‟s Persil Small amp Mighty 2 Courtauld Commitment Phase Two Case Studies ndash provides some examples of product re-formulations 3 Product Re-formulation Channelling Efficiency savings ndash WRAP information sheet encouraging re-thinking of products
Case study - United Biscuits
United Biscuits (UB) reformulated their McVitie‟s biscuits reducing the salt content by up to 60 and the saturated fat content by up to 80 The reformulations enabled a 40 reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction but most importantly a total of pound4m was added to sales value with sales of biscuits up by more than 5
Case study ndash Britvic concentrate
In March 2011 Britvic introduced a new double concentrate to its Robinsons squash brand The double concentrate squash is now in 125 litre and 175 litre bottles The smaller bottle sizes have enabled a significant reduction in secondary packaging amp transport required The benefits are bull Better consumer value for money bull 61 reduction PET per litre drunk bull 70 reduction in total packaging bull 50 reduction in lorries used bull 14000 tCO2 saving pa
Introduction Opportunities Hotspots Resources Help
Submit feedback
Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Increased efficiency of in-store bakeries Product sustainability opportunity
In-store bread sales account for 17 of the bread bought in the UK However in-store bakeries in conjunction with small craft bakeries account for around 40 of the pound100million the sector spends on energy each year In-store bakeries can bake bread from scratch or be used to bake pre-made or part-baked dough Growth in this area demonstrates the need to ensure efficiency is included in future developments within this sector
Other key resources amp initiatives
1 Industrial Energy Efficiency Accelerator Guide to the Industrial Bakery Sector ndash Carbon Trust report 2 Reducing household bakery waste ndash WRAP report with insights and recommendations to help reduce household bakery waste 3 Energy efficiency Opportunities in the Bread Baking Industry In-store Supermarket Bakeries 4 Good Energy Practice Guide Improve Energy Efficiency and Increase Profits in Shop Bakeries
Nine quick wins with the ability to reduce bakery energy use by up to 10 have been identified by the Commonwealth Government Initiative However the same report suggests that small bakeries (less than 10000 tonnes of bread produced per year) might exhibit significant variation regarding potential savings due to different practices bakery age equipment age etc Additional cost a fear of long term maintenance of new equipment or the possibility of a loss of quality can act as a barrier to schemes ndash however the Carbon Trust suggests developing a robust business case and utilising proven technology can help to overcome these barriers (1)
Benefits amp barriers Case study - Tesco
In addition to supplementing mains electricity with roof mounted wind turbines Tesco‟s store in Diss Norfolk has sought to reduce the energy used by their in-store bakery These methods include bull Replacing ovens with new models with extra thick walls (50 energy saving) bull Automating baking process which allows ovens to switch off when not in use but still retaining residual warmth Of course efficiencies should be made alongside encouraging consumers to get the most out of store-bought bread (2)
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product re-formulation Product sustainability opportunity Product reformulation where a product‟s composition is altered or ingredients are substituted for alternatives can be driven by a number of different factors eg ingredient price fluctuation or compliance to government legislation Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1) There are many other potential benefits including reduced raw material costs lower distribution impacts less required storage space reduced packaging as well as the potential to pass on costs savings to the consumer
Other key resources amp initiatives
1 See Unilever‟s Persil Small amp Mighty 2 Courtauld Commitment Phase Two Case Studies ndash provides some examples of product re-formulations 3 Product Re-formulation Channelling Efficiency savings ndash WRAP information sheet encouraging re-thinking of products
Case study - United Biscuits
United Biscuits (UB) reformulated their McVitie‟s biscuits reducing the salt content by up to 60 and the saturated fat content by up to 80 The reformulations enabled a 40 reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction but most importantly a total of pound4m was added to sales value with sales of biscuits up by more than 5
Case study ndash Britvic concentrate
In March 2011 Britvic introduced a new double concentrate to its Robinsons squash brand The double concentrate squash is now in 125 litre and 175 litre bottles The smaller bottle sizes have enabled a significant reduction in secondary packaging amp transport required The benefits are bull Better consumer value for money bull 61 reduction PET per litre drunk bull 70 reduction in total packaging bull 50 reduction in lorries used bull 14000 tCO2 saving pa
Introduction Opportunities Hotspots Resources Help
Submit feedback
Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Increased efficiency of in-store bakeries Product sustainability opportunity
In-store bread sales account for 17 of the bread bought in the UK However in-store bakeries in conjunction with small craft bakeries account for around 40 of the pound100million the sector spends on energy each year In-store bakeries can bake bread from scratch or be used to bake pre-made or part-baked dough Growth in this area demonstrates the need to ensure efficiency is included in future developments within this sector
Other key resources amp initiatives
1 Industrial Energy Efficiency Accelerator Guide to the Industrial Bakery Sector ndash Carbon Trust report 2 Reducing household bakery waste ndash WRAP report with insights and recommendations to help reduce household bakery waste 3 Energy efficiency Opportunities in the Bread Baking Industry In-store Supermarket Bakeries 4 Good Energy Practice Guide Improve Energy Efficiency and Increase Profits in Shop Bakeries
Nine quick wins with the ability to reduce bakery energy use by up to 10 have been identified by the Commonwealth Government Initiative However the same report suggests that small bakeries (less than 10000 tonnes of bread produced per year) might exhibit significant variation regarding potential savings due to different practices bakery age equipment age etc Additional cost a fear of long term maintenance of new equipment or the possibility of a loss of quality can act as a barrier to schemes ndash however the Carbon Trust suggests developing a robust business case and utilising proven technology can help to overcome these barriers (1)
Benefits amp barriers Case study - Tesco
In addition to supplementing mains electricity with roof mounted wind turbines Tesco‟s store in Diss Norfolk has sought to reduce the energy used by their in-store bakery These methods include bull Replacing ovens with new models with extra thick walls (50 energy saving) bull Automating baking process which allows ovens to switch off when not in use but still retaining residual warmth Of course efficiencies should be made alongside encouraging consumers to get the most out of store-bought bread (2)
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product re-formulation Product sustainability opportunity Product reformulation where a product‟s composition is altered or ingredients are substituted for alternatives can be driven by a number of different factors eg ingredient price fluctuation or compliance to government legislation Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1) There are many other potential benefits including reduced raw material costs lower distribution impacts less required storage space reduced packaging as well as the potential to pass on costs savings to the consumer
Other key resources amp initiatives
1 See Unilever‟s Persil Small amp Mighty 2 Courtauld Commitment Phase Two Case Studies ndash provides some examples of product re-formulations 3 Product Re-formulation Channelling Efficiency savings ndash WRAP information sheet encouraging re-thinking of products
Case study - United Biscuits
United Biscuits (UB) reformulated their McVitie‟s biscuits reducing the salt content by up to 60 and the saturated fat content by up to 80 The reformulations enabled a 40 reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction but most importantly a total of pound4m was added to sales value with sales of biscuits up by more than 5
Case study ndash Britvic concentrate
In March 2011 Britvic introduced a new double concentrate to its Robinsons squash brand The double concentrate squash is now in 125 litre and 175 litre bottles The smaller bottle sizes have enabled a significant reduction in secondary packaging amp transport required The benefits are bull Better consumer value for money bull 61 reduction PET per litre drunk bull 70 reduction in total packaging bull 50 reduction in lorries used bull 14000 tCO2 saving pa
Introduction Opportunities Hotspots Resources Help
Submit feedback
Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product re-formulation Product sustainability opportunity Product reformulation where a product‟s composition is altered or ingredients are substituted for alternatives can be driven by a number of different factors eg ingredient price fluctuation or compliance to government legislation Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1) There are many other potential benefits including reduced raw material costs lower distribution impacts less required storage space reduced packaging as well as the potential to pass on costs savings to the consumer
Other key resources amp initiatives
1 See Unilever‟s Persil Small amp Mighty 2 Courtauld Commitment Phase Two Case Studies ndash provides some examples of product re-formulations 3 Product Re-formulation Channelling Efficiency savings ndash WRAP information sheet encouraging re-thinking of products
Case study - United Biscuits
United Biscuits (UB) reformulated their McVitie‟s biscuits reducing the salt content by up to 60 and the saturated fat content by up to 80 The reformulations enabled a 40 reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction but most importantly a total of pound4m was added to sales value with sales of biscuits up by more than 5
Case study ndash Britvic concentrate
In March 2011 Britvic introduced a new double concentrate to its Robinsons squash brand The double concentrate squash is now in 125 litre and 175 litre bottles The smaller bottle sizes have enabled a significant reduction in secondary packaging amp transport required The benefits are bull Better consumer value for money bull 61 reduction PET per litre drunk bull 70 reduction in total packaging bull 50 reduction in lorries used bull 14000 tCO2 saving pa
Introduction Opportunities Hotspots Resources Help
Submit feedback
Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Shared logistics opportunities Product sustainability opportunity Whilst distribution is rarely a hotspot for any individual product its optimisation can offer substantial savings at a product portfolio level In the UK the freight vehicle fleet represents less than 5 of the total vehicle population but contributes 25 to UK transport emissions (1) In the UK the typical load rate for freight vehicles is approximately 59 (2) Collaboration between businesses either through co-loading or back-haul matching can help reduce energy use and most importantly reduce costs
Other key resources amp initiatives
1 UK Freight Transport setting a coherent strategy and direction for 2020 and beyond 2 Department for Transport ndash road freight statistics 3 The Logistics Report 2012 ndash provides information on risks and opportunities for the UK freight sector 4 The Physical Internet report ndash models the benefits of a national shared logistics programme in the US 5 UK Logistics Forum ndash supplier collaboration highlighted as a current bdquoissue of interest‟
UK fuel prices are continuing to rise in 2013 (to $109 per barrel) and combined with Sterling‟s value decrease against the US dollar fuel now represents 40 of heavy goods vehicles‟ (HGVs) operating costs (3) Collaborative logistics can effect considerable cost savings The US based Physical Internet Initiative (4) highlights the wealth of benefits of a collaborative freight system Its first report published in September 2012 modelled just 25 of US freight flow and found bull A 33 drop in emissions bull A $100 billion increase in profits
Business case Case study ndash Nestleacute amp United Biscuits
Nestleacute amp United Biscuits direct competitors in the UK biscuit and snack industry started a regime of collaborative logistics in October 2007 Since then the relationship has saved pa bull 280000km of road miles bull 95000 litres of diesel bull 250tCO2 bull pound300000 The relationship has gained much publicity and was awarded the Motor Transport Partnership Award in 2009
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Sustainable Procurement of Raw Materials Topic Guide
Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses whether they are producers manufacturers or retailers This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks achieve lower costs and encourage innovation Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities
Resources 1 Food amp Drink Federation - Sustainable Sourcing Five Steps Towards Managing Supply Chain Risk 2 Defra - Sustainable Procurement Prioritisation Tool 3 WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4 SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5 UN Global Compact - Supply Chain Sustainability guide
Implementation Process
The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis and by working closely with key suppliers
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
1 Mapping 2 Identify 3 Review 4 Select 5 Plan 6 Implement
Retailer
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
and risk analysis
and map their
current sourcing
For each key
RM review
impacts and
risks along the
supply chain
Select key suppliers
and engage to
jointly review
impacts risks and
opportunities
Develop joint
action plan and
implement with
selected
suppliers
Track progress
review and
communicate to key
stakeholders
Review learnings
and repeat process
for a cycle of
continuous
improvement
Manufact
urer
Supplier
Map how
sustainability is
currently included
in procurement
processes
Identify key RMs
through a spend
risk and product
sales analysis and
map their current
sourcing
For each key
RM review
impacts and
risks along the
supply chain
Identify key
customers and
suppliers and
discuss impacts
risks and
opportunities
Develop joint
action plan and
then implement
with selected
customers and
suppliers
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience