Moving Towards Environmental Sustainability: The European Food Industry Perspective TGDF Food...
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Transcript of Moving Towards Environmental Sustainability: The European Food Industry Perspective TGDF Food...
Moving Towards Environmental Sustainability: The European Food Industry Perspective
TGDF Food Congress - Antalya
13/11/2013
Mella FrewenDirector General
FoodDrinkEurope Mission
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Our mission is to contribute to the development of a legislative and economic framework addressing the competitiveness of industry, food quality and safety, consumer protection and respect for the environment.
TGDF Food Congress - Antalya
13/11/2013
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Role: Represent the food and drink Manufactures at the EU Level
• National federations (26, including 3 observers)E.g.: FDF (UK), ANIA (FR), BLL (DE), PFPZ (PL), FederAlimentare (IT), etc.Observers: Turkey (TGDF), Norway (NHO), BFU
• European sector associations (25)E.g.: Breakfast cereals (CEEREAL), Chocolate, Biscuits and Confectionary (CAOBISCO), Spirit drinks (CEPS), Diary products (EDA), Snacks (ESA), Soft drinks (UNESDA), etc.
• Major food and drink companies (18)E.g.: Barilla, Coca-Cola, Cargill, Danone, Heineken, Kellogg, Mars, Nestlé, PepsiCo, Ülker, Unilever, etc.
TGDF Food Congress - Antalya
13/11/2013
Who we are
1. Securing high consumer and stakeholder confidence in the F&D industry
2. Ensuring strong, sustainable industry competitiveness based on a harmonised, performing Internal Market within the global economy
3. Supporting an efficient use of resources and reinforcing responsible corporate practices
Roadmap: Targeted actions across three key pillars
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13/11/2013
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■ The EU food industry purchases 70% of EU agricultural produce
■ The EU food industry is the largest agricultural importer in the world
Therefore:
■ The industry needs a stable supply of high quality raw materials
■ The first objective of the industry is to use 100% of its agricultural resources wherever possible
TGDF Food Congress - Antalya
13/11/2013
Sustainability – In the heart of our business
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A lack of harmonised tools for practical environmental assessment and to support consumer communication
Today: no uniformly applied assessment methodology for food and life cycle assessments are too complex and too expensive for daily industrial practice
High diversity of food and drinks
Proliferation of competing schemes developed by various actors within the EU (public authorities, retailers, producers)
Different methods assessing different impacts with different methodologies (carbon footprint, water footprint, CO2 content of packaging, recyclability, air-freight, organic, etc)
Communication tools supported by different schemes which reduces consumer understanding and comparability.
TGDF Food Congress - Antalya
13/11/2013
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European Food Sustainable Consumption and
Production Round Table
TGDF Food Congress - Antalya
13/11/2013
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Official launch: 6 May 2009 in Brussels
Vision: Promote science-based, coherent approach to SCP in the food sector, consider interactions across the entire food chain
Working areas: Methodology, communication, continuous improvement
Scope: Food and drink products across the whole life-cycle
Food actors: 23 European food chain organisations
Other members: Sustainability Consortium, World Resources Institute
Co-chairs: European Commission (DGs ENV, SANCO, JRC, ENTR)
Support: UNEP, European Environment Agency
Observers: National governments, Eurogroup for Animals, UN FAO, UNDP, Spanish Consumers Union (OCU)
Participation: EU level organisations subject to expertise and commitment
TGDF Food Congress - Antalya
13/11/2013
Key characteristics
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1. Establish scientifically reliable and uniform environmental assessment methodologies for food and drinks
2. Identify suitable tools and guidance for voluntary environmental communication to consumers and other stakeholders
3. Promote continuous environmental improvement measures along the entire food supply chain
TGDF Food Congress - Antalya
13/11/2013
Three key objectives
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NOMINATED REPORT OF THE YEAR
FoodDrinkEurope launched in June 2012Environmental Sustainability Vision Towards 2030
13/11/2013
TGDF Food Congress - Antalya
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Considering its complexity and diversity, what in your view should be the priority actions of the European food and drinks industries AS A SECTOR to address environmental challenges?
Raise awareness of the importance of reducing food
waste along the food chain
Facilitate best practice exchange among operators
Facilitate communication of environmental performance along
the food chain, including to consumers
Actively promote harmonisation of environmental assessment methodology
Work with supply chain partners to maximise resource efficiency
Work with public authorities, scientific community, civil society and other
stakeholders to enhance consumers' environmental awareness
Provide information on environmental improvement options and public support schemes to operators, particularly SMEs
Develop more joint industry standards and certification
schemes for sustainable sourcing
Support mutual recognition of environmental standards and
certification schemes
Other (please specify)
TGDF Food Congress - Antalya
13/11/2013
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Resource efficiency is a key issue as we face the challenge of meeting global food demand in an era of increasingly scarce resources
Losing resources in manufacturing means losing production value
Wasting food means wasting resources and efforts put into improving sustainability in the production of food
TGDF Food Congress - Antalya
13/11/2013
Food waste: a key priority for FoodDrinkEurope