Collaborating to improve efficiency along the whole value chain. Karen Fisher WRAP 21 November 2017

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1 Collaborating to improve efficiency along the whole value chain Karen Fisher WRAP 21 November 2017

2 WRAP's vision is a world in which resources are used sustainably. Global Sustainable Development Goals We work with governments, businesses and communities to deliver practical solutions to improve resource efficiency. Citizens Retailers WHAT WRAP DOES WRAP Manufacturers Governments WRAP 2016

3 Courtauld 2025 WRAP is bringing together the most influential organisations to help cut food waste by a further 20% by 2025 in the UK

4 Courtauld 2025 signatories

5 A Perfect Storm Increased demand 50% by 2030 (IEA) Energy Climate Change Food Increased demand 50% by 2030 (FAO) Water Increased demand 30% by 2030 (IFPRI)

6 Globally 1.3billion tonnes of food waste

7 Impact Financial - $940 billion Environmental - 3rd biggest GHG emitter Social 1 in 9 go hungry

Food loss and waste is greater nearer the fork in developed regions and nearer the farm in developing regions (Percent of total kcal lost and wasted per region, 2009)

8 Food loss and waste is greater nearer the fork in developed regions and nearer the farm in developing regions (Percent of total kcal lost and wasted per region, 2009) Note: Numbers may not sum to 100 due to rounding. Source: WRI analysis based on FAO Global food losses and food waste extent, causes and prevention. Rome: UN FAO.

9 UK food waste The amount of food being wasted post-farm gate in the UK is around 10 Mt ca. 7.5 Mt is edible, worth > 17 billion a year (conservative) estimate of 2.5Mt in primary production ( 800M)

10 Return on investment from food waste prevention 1200 business sites 200 companies For each $1 invested $14 of financial benefit realised 17 countries

11 Unlocking this potential WRAP s experience has shown the following are essential 1. Prioritisation & awareness: where is your biggest exposure? 2. Look at interdependencies across the supply chain 3. Work with peers on things you can t tackle alone

12 1. Prioritisation & awareness

13 Understand your exposure: resource hotspots

Understand your exposure: geographical sourcing risks Raw Materials Risks and Opportunities Screening Tool We were looking for something which would help us, get smarter about what the risks are and

Our stakeholders have a good understanding of risk matrices, so the tool has been helpful for discussions around risk and identifying where to take action Sarah Wakefield, Sustainability Manager,

14 Understand your exposure: geographical sourcing risks Raw Materials Risks and Opportunities Screening Tool We were looking for something which would help us, get smarter about what the risks are and find a way of simply and clearly visualising these risks. Our stakeholders have a good understanding of risk matrices, so the tool has been helpful for discussions around risk and identifying where to take action Sarah Wakefield, Sustainability Manager, Co-op The tool contains a great deal of technical information that would otherwise place an unrealistic time demand on Kingsland. Currently we are using the tool to develop geographically targeted audit templates. Our wine buyers are the people who have most direct contact with wineries, and when they are in country the tool gives them a good feel for regionally challenging issues. Andy Horrocks, Environment Manager, Kingsland Drinks

15 Raise awareness with suppliers Start a conversation on food waste Do they have a food waste policy? Do they measure food waste at different stages of operation? Do they set any targets to reduce waste? Start to raise awareness and business benefits Embed in whatever communication tools you have tendering, evaluation, codes of conduct, etc.

16 k/ybifbusiness

17 Case for action

18 2. Look for interdependencies across the supply chain

Taking a whole chain approach We know where losses / inefficiencies occur c.2.5 1.7 0.25 0.9 7.

19 Taking a whole chain approach We know where losses / inefficiencies occur c But this masks the nature of the problem and potential solutions Decisions in one part of the chain affect another It s easy to just shift the problem elsewhere in the chain Look at how your commercial practices can be having an effect on not only your own waste but also suppliers / customers

20 Many ways to influence food waste

Whole chain collaboration - example 1 Project with Co-operative Food and Farmcare Walked the whole supply chain Captured water use, energy use and losses Identified

21 Whole chain collaboration - example 1 Project with Co-operative Food and Farmcare Walked the whole supply chain Captured water use, energy use and losses Identified improvement opportunities Objective: maximise efficiency & profitability

tool] Variety choice (10% difference in faults) * Source: WRAP (2014).

22 Scale of losses Value lost in the potato supply chain (based on 50,000t packed) Unlocking this lost potential More accurate yield forecasts earlier in the season [Asda-IPL project to test NIAB tool] Variety choice (10% difference in faults) * Source: WRAP (2014). Household food and drink waste: A product focus Small flex in screen size (2mm = 5% better grade-out) NPD / market development

Whole chain collaboration - example 2 By assessing the ideal specification, and how to deliver this, the production yield increased significantly, reducing energy, labour and material resource inputs

23 Whole chain collaboration - example 2 By assessing the ideal specification, and how to deliver this, the production yield increased significantly, reducing energy, labour and material resource inputs and saving over 370,000 a year Key changes: Introduction of size-banding Dedicated line for smalls to dicing, avoiding rework Working with growers to prevent the presence of doubles Shift from pure price point trading Communicating temperature load requirements

3 million per year Key changes: Joint range review and strategy Range simplification Better ordering format Changes in display

24 Whole chain collaboration - example 3 Through a collaborative approach and strategy, the team realised a 30% reduction in store waste for top fruit. Rolling out these changes across all fresh categories could lead to potential savings of 1.3 million per year Key changes: Joint range review and strategy Range simplification Better ordering format Changes in display formats to minimise handling damage Production of a best practice guide for stores

25 3. Work with peers on things you can t tackle alone

A practical example: water stress World Economic Forum s Global Risk Report 2017 cited the water crisis as the 3 rd biggest impact to business for

26 A practical example: water stress World Economic Forum s Global Risk Report 2017 cited the water crisis as the 3 rd biggest impact to business for the 3 rd year running Businesses face both physical & reputational risks But they can t mitigate these risks alone

27 Courtauld 2025 facilitating collective action Initially 6 stressed & vulnerable catchments in the UK Three locations internationally All key sourcing areas for food & drink Building on mature partnerships already in place - able to address known issues Increase business participation and spread the effort

28 Areas of activity Courtauld 2025 Areas of focus

29 More food for thought

30 Key Take Aways Identify where you are most exposed to resource pressures Awareness Know where waste is happening along the supply chain Help raise awareness in supply chains Whole chain view Look at how your commercial practices can be having an effect on your suppliers / customers Work with others Work with peers on things you can t tackle alone

31 Contact Thank you #FoodWasteFight Karen Fisher

Building partnerships to reduce Food and Drink Waste. Dr Richard Swannell Director, WRAP October 2012

Building partnerships to reduce Food and Drink Waste Dr Richard Swannell Director, WRAP October 2012 Content Why tackle food waste? Scale of the problem Strategy Impact Conclusions The Future: A Perfect