Welcome Steve Malkin LIVE

Transcription

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2 Welcome Steve Malkin LIVE

3 The Planet Mark To empower organisations and their people to make year on year progress on sustainability. #ProtectAnAcre

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6 Join the debate #p2plive2016 f o e r u t u The f o t y t i l i b a n i a t s su f l a c n u D y Shirle ce i v r e s d o o F t s e v d i B ty i l i b a n i a t s u S f o d a e H

7 What s it all about?

8 Serving up sustainability in foodservice

9 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

10 Our partners

11 Our journey forward thinking for the journey ahead

12 What are we facing right now? 1.Increasing population 2.Increasing levels of urbanisation 3.The rightful goal to alleviate poverty 4.Climate change

13 Great Britain today Right now the UK is only 61% self sufficient Source: Defra

14 What does it mean for caterers? Now Energy use Sourcing Waste management Government influence Media spotlight 2025 Product shortages Energy supply Water Climate change Population Consumer interest

15 The consumer voice 35% 26% 34% 24% 27% 23% 26% 22%

16 The consumer voice 19% 18% 13% 13% 17% 11% 15% 11%

17 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

18 If you really think the environment is less important than the economy. Try holding your breath while you count your money. Dr Guy McPherson

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20 Join the debate #p2plive2016 n o i t a r o b a l l o c h g u o r h t e t s a w g n i l k c Ta e v i t c e p s r e p e c i v r e S d o o F d n a y t i l a t i Hosp y e s r o W r e t e P alist WRAP i c e p S r o t c e S k n i r D Food and

21 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

22 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.

23 What WRAP is about

24 How WRAP works Research & evidence Collaboration through voluntary agreements Evaluation of impact Grantmaking & investment WHAT WRAP DOES Campaigns

25 What WRAP does Businesses Local authorities Community Groups Charities WHAT WRAP DOES Trade Associations

26 WRAP initiatives

27 The Courtauld Commitment 2025

28 Courtauld collective ambition

29 Courtauld 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.

30 Courtauld 2025 working together

31 Business signatories

32 Trade & Sector signatories

33 HaFS Sector Agreement Launched signatories and supporters Reduce food and packaging waste by 5% Helping the sector reduce food and packaging waste and increase recycling Targets agreed over a 3 year period Working Groups and Resources Increase amount re-cycled to AD to 70%

34 Hospitality and Food Service Waste Research Source:

35 How much total food waste in the UK? Waste/Surplus in M tonnes:? % 18% 20% % of production/sales/purchases: 4%

36 The cost to sector

37 Cost breakdown by sub sector

38 Detailed sub sector focus - example

39 Food waste arising in the sector

40 Consumer behaviours and attitudes to waste Source:

41 Consumer insight

42 Examples of waste prevention and collaboration

43 Food waste hierarchy

44 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.

45 Collaboration in action Hotel & restaurant Hotel Coffee shop Youth centre & hostel Together: WRAP waste reviews, working with local suppliers to use reusable delivery boxes and influencing enhanced food waste collection services. Recycling rate 25% reduction in the Recycling rate increased from 28% to purchase of perishable increased from 75% 72% by segregating food and reduced costs to 94% through and implementing food across all departments, enhanced collection service. segregation. saving about 15,000 pa. Potential to increase recycling rates through diversion of food waste.

46 Cross sector collaboration taking place Retailers Trade bodies Academia Manufacturers Hospitality & Food service Government Local authorities Technology providers

47 WRAP Resources

48 Other Resources Trade and Sector Associations

49 Concluding thought What works in the real world is cooperation... because nobody's right all the time."

50 Thank you for listening

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52 Trailblazing the Healthy Eating Agenda: The Sugar Debate Panellists Julie Barker, University of Brighton Dan Parker David Jones, Bidvest Andy Jones, Former Chair of

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54 Join the debate #p2plive2016 l l e r r u T a Ann l a n o i s s e f o r P é l t s e N

55 The landscape

56 Challenges and opportunities Secure supply Transparency across the supply chain Improve quality of supply Going beyond Tier-1 Increase yield Sub-contractors and agencies Influencing change Manage risk; operational, reputational, regulatory Building the business case Improve supplier relationships Commercial pressure & competition Build competitive advantage Consolidating procurement processes Build consumer trust Securing supply Inform strategic decision making Get ahead of the game

57 Rural development and responsible sourcing at Nestlé Growing the next generation of farmers Good for Business Good for Society Improving farming insights, quality and yields Farmers are benefiting from deeper understanding of better farming techniques which are helping them increase their own productivity. Shared insight Developing insights into the future of farming We improve farm management through tools, training, and technical knowhow that will produce high quality raw materials that go into our products.

58 Rural development and responsible sourcing Our commitments 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

59 Our approach to responsible sourcing Nestlé Responsible Sourcing Guideline Cereals Cereals Responsible sourcing targets Traceability targets

60 The Nestlé Cocoa Plan 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 Long term supply sustainable, quality cocoa 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

61 The Nestlé Cocoa Plan in the UK & Ireland 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:

62 The NESCAFÉ Plan A global plan with 3 pillars NESCAFÉ Plan goals 213m Commitments until 2020 Our achievements Global commitment UK: Around 50% savings on energy & water on the new NESCAFÉ GOLD Blend line this year. * 4C is the baseline standard for sustainability in the Industry UK Packaging initiative 21% less carton on NESCAFÉ CAFÉ Menu Cappuccino packs

63 The Nestlé Milk 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 Market Strategy Source 100% of our milk though a sustainable farming model which supports the UK dairy industry Alignment of quality from farm to factory Lean dairy farming Future generations of farmers Engaging with our communities Working with nature Compliance & Added Value Opportunities Animal Welfare Transparency & Traceability Opportunities from the total dairy value chain

64 Nestlé s Next Generation Dairy Farmers Programme 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

65 Responsible sourcing and human rights Identified 11 salient human rights Action plans for each salient right Safety & health Land acquisition Integrated into 12 priority commodities Workers accommodation and access to basic services Right to freedom of association & collective bargaining Working time Child labour Data protection & privacy Living wage Forced labour Access to grievance mechanisms Access to water & sanitation

66 Transparency in the supply chain: modern slavery Available on homepage

67 Thank you! Contact me +44 (0)

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69 How can the industry effectively tackle food and packaging waste management across the sector? Panellists Twitter Xanthe Galanis-Hancox, Ylva Johannesson, Mark Jankovich, Delphis Peter Worsey, Shirley Duncalf, Bidvest

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