To empower organisations and their people to make year on year progress on sustainability.
Twitter @ThePlanetMark #ProtectAnAcre
The Planet Mark
The future of
sustainability to 2020
Shirley Duncalf Head of Sustainability Bidvest Foodservice
Join the debate #p2pLive2016
plate2planet.com
Collaboration in foodservice to:
Encourage companies to share case studies, experiences and news
Support sustainability progress through supply chains and food offerings
Provide a source of inspiration, ideas and tangible tools to help individuals and companies develop their CSR credentials
What are we facing right now?
1.Increasing population
2.Increasing levels of urbanisation
3.The rightful goal to alleviate poverty
4.Climate change
What does it mean for caterers?
Energy use Sourcing Waste management Government influence Media spotlight
Product shortages Energy supply
Water Climate change
Population Consumer interest
Now… …2025
What now?
Collaboration is key to what we do today and for the future
Working together to develop viable solutions across the supply chain to meet the likely consumer demands and sustainability challenges:
Energy and water sourcing / consumption
Waste prevention and reduction
Sustainable health and nutrition
“If you really think the environment is less important than the economy. Try holding your breath while you count your money.”
Dr Guy McPherson
Tackling waste through collaboration –
Hospitality and Food Service perspective
Peter Worsey Food and Drink Sector Specialist WRAP
Join the debate #p2pLive2016
Presentation content
• Session objectives • Overview of WRAP and what we do • The Courtauld 2025 Commitment • Hospitality and Food Service – food waste arising's and influence • Examples of waste prevention and collaboration• Tools and guidance
Objectives
1. To give you a macro view of food waste in hospitality and food service sector and examples of collaboration to prevent/reduce waste in the supply chain.
2. To get you thinking about how this relates to your own business and supply chain and the opportunities for implementation and collaboration.
How WRAP works
WHAT WRAP DOES
Research & evidence
Collaboration through
voluntary agreements
CampaignsGrant-
making & investment
Evaluation of impact
What WRAP does
WHAT WRAP DOES
Businesses
Local authorities
Trade AssociationsCharities
Community Groups
Courtauld 2025 - context
12.3 By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses
“Puts UK on course to achieve SDG 12.3 ahead of 2030 goal”.
http://sdgcompass.org/
Trade & Sector signatories
• Launched 2012
• 230 signatories and supporters
• Helping the sector reduce food and packaging waste and increase recycling
• Targets agreed over a 3 year period
• Working Groups and Resources
HaFS Sector Agreement
Increase amount re-cycled to AD
to 70%
Reduce food and packaging waste by 5%
Hospitality and Food Service Waste Research
Source: www.wrap.org.uk/content/overview-waste-hospitality-and-food-service-sector
How much total food waste in the UK?
Waste/Surplus in M tonnes:
? 2.4 0.24 0.9 7.0
% of production/sales/purchases:
4% 0.7% 18% 20%
Consumer behaviours and attitudes to waste
Source: www.wrap.org.uk/content/less-food-waste-saves-money
Food waste prevention in action
Action: Reduced buffet container sizes Smart production planning Greater use of small batch preparation Greater staff engagement Setting weekly food waste reduction targets
After 8 weeks in just one restaurant, the work at Crieff Hydro reduced food waste costs by around 43% and by 31% in weight per cover terms. This equates to an annual saving
of around 11.5 tonnes of food, with approximately £51,750 of savings.
Collaboration in action
Hotel & restaurant Hotel Coffee shop Youth centre & hostel
Recycling rate increased from 28% to
72% by segregating and implementing food
collection service.
Together: WRAP waste reviews, working with local suppliers to use reusable delivery boxes and influencing enhanced food waste collection services.
25% reduction in the purchase of perishable food and reduced costs across all departments,
saving about £15,000 pa.
Recycling rate increased from 75%
to 94% through enhanced
segregation.
Potential to increase recycling
rates through diversion of food
waste.
Cross sector collaboration taking place
Academia
Government
Retailers
Manufacturers
Hospitality & Food service
Trade bodies
Local authorities
Technology providers
“What works in the real world is cooperation... because nobody's
right all the time."
Concluding thought
Trailblazing the Healthy Eating Agenda: “The Sugar Debate”
Panellists Twitter
Julie Barker, University of Brighton @JulieBarker8
Dan Parker
David Jones, Bidvest Foodservice @BidvestFoodUK
Andy Jones, Former Chair of HCA @mynameisAndyJ
Challenges and opportunities…
Secure supply
Manage risk; operational, reputational, regulatory
Improve quality of supply
Increase yield
Improve supplier relationships
Build competitive advantage
Build consumer trust
Inform strategic decision making
Get ahead of the game
Consolidating procurement processes
Going beyond Tier-1
Transparency across the supply chain
Influencing change
Sub-contractors and agencies
Commercial pressure & competition
Building the business case
Securing supply
Sharedinsight
Good forBusiness
Developing insightsinto the future of farming
We improve farm management through tools, training, and technical know-how that will produce high quality raw materials that go into our products.
Good forSociety
Improving farming insights, quality and yields
Farmers are benefiting from deeper understanding of better farming
techniques which are helping them increase their own productivity.
Growing the next generation of farmers
Rural development and responsible sourcing at Nestlé
Roll-out the Nestlé Cocoa
Plan with cocoa farmers
Continuously improve our green coffee supply chain
Roll-out the Rural Development Framework to
understand the needs of farmers
Implement responsible
sourcing in our supply chain
Our commitments
Rural development and responsible sourcing
CerealsCereals
Responsible sourcing targets Traceability targets
Nestlé Responsible Sourcing Guideline
Our approach to responsible sourcing
Enabling farmers to run profitable farms
• Farmer training• Higher yielding cocoa plants• Access to better inputs• Reward farmers for good quality cocoa
Improving social conditions • Assisting with solutions to identified cases of
child labour with practical help for children, mothers and communities such as school building
• Promoting gender equality • Water and sanitation provision
• Building long term supply chain relationships• Supply chain transparency to farmer group• Respect the environment and avoid
deforestation
Collaboration, transparency and public reporting Working within WCF’s CocoaAction, and with independent partners like the Fair Labor Association,
UTZ, Fairtrade, IDH, local NGOs and research organisations
Long term supply sustainable, quality cocoa
The Nestlé Cocoa Plan
• From January 2016 all of our confectionery and chocolate biscuits sold in the UK and Ireland now contains 100% certified sustainable cocoa
• All the cocoa in our KITKAT, QUALITY STREET, AERO, BREAKAWAY, BLUE RIBAND, DRIFTER, TOFFEE CRISP, MUNCHIES, BLUE RIBAND, and YORKIE confectionery and chocolate biscuit bars are now independently certified by Fairtrade and UTZ to ensure the cocoa is sourced and produced sustainably on farms with safe working conditions
• For more info visit: www.nestlecocoaplan.com
The Nestlé Cocoa Plan in the UK & Ireland
£213m Commitments until 2020
A global plan with 3 pillars NESCAFÉ Plan goals
* 4C is the baseline standard for sustainability in the Industry
Global commitment
UK: Around 50% savings on energy & water on the new NESCAFÉ GOLD
Blend line this year.
Our achievementsUK Packaging initiative
21% less carton on NESCAFÉ CAFÉ Menu
Cappuccino packs
The NESCAFÉ Plan
OUR COMMITMENT To build partnerships with dedicated dairy farmers helping them over the long-term to improve their livelihoods.
We will do this by training and developing current and future generations to deliver the best quality milk from sustainable farming practices
Opportunities from the total dairy value chain
Market Strategy
Animal Welfare Transparency & Traceability
Compliance & Added Value Opportunities
Alignment of quality from farm to factory Lean dairy farming Engaging with our
communitiesFuture generations of
farmers Working with nature
Source 100% of our milk though a sustainable farming model which supports the UK dairy industry
The Nestlé Milk Plan
• 2 year programme for young dairy farmers • 8 topical events held over the programme, including:
• Advanced farm management • Financial training • Dairy industry politics • Media training • Presentation skills • Leadership skills
• Mentoring system involving Nestlé experts from across the business
• Opportunity to align with DairyCo’s DairyPro initiative
Nestlé’s Next Generation Dairy Farmers Programme
Land acquisition
Living wageAccess to water & sanitation
Child labour
Right to freedom of association &
collective bargaining
Safety & health
Forced labour
Workers accommodation and access to basic services
Access to grievance mechanisms
Data protection & privacy
Working time
Responsible sourcing and human rights
• Identified 11 salient human rights
• Action plans for each salient right
• Integrated into 12 priority commodities
‘How can the industry effectively tackle food and packaging waste management across the sector?’
Panellists Twitter
Xanthe Galanis-Hancox, Vegware @vegware
Ylva Johannesson, SRA @ylva_j
Mark Jankovich, Delphis Eco @DelphisEco
Peter Worsey, WRAP @WRAP_UK
Shirley Duncalf, Bidvest Foodservice @BidvestFoodUK
Top Related