Moving Towards Environmental Sustainability: The European Food Industry Perspective

TGDF Food Congress - Antalya

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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

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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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The EU food and drink industry in 2011

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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

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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

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Sustainable confusion?

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European Food Sustainable Consumption and

Production Round Table

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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

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TGDF Food Congress - Antalya

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Environmental Sustainability Vision 2030

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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

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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

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Food waste: a key priority for FoodDrinkEurope

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For more information, log onto:

www.fooddrinkeurope.eu

Access to news, positions and publications

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