the food industry sustainability strategy dr andrew j dunn food & farming group

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The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

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Page 1: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

The Food Industry Sustainability Strategy

Dr Andrew J DunnFood & Farming Group

Page 2: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Outline

• The context

• What is happening now

• Where are we heading?

Page 3: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Securing the Future

• ‘the goal of sustainable development is to enable all people throughout the world to satisfy their basic needs and enjoy a better quality of life without compromising the quality of life of future generations.’

Page 4: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Impacts of the food industry

• The food industry uses 14% of the energy consumed by UK businesses.

• 10% of all industrial use of water.

• Generates 10% of the industrial and commercial waste stream.

• 25% of all HGV vehicle kilometres in the UK.

• Employs 12.5% of the UK’s workforce.

Page 5: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

FISS Aims

• Address strategic objectives and set priorities for improved sustainability in the food industry.

• Help to spread awareness and foster adoption of best practice.

• Encourage the sector to do more than the current minimum required by legislation.

• Provide focus on environmental, social and economic sustainability.

Page 6: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Champions’ Groups

• Energy Use and Climate

• Waste

• Water

• Food Transportation

• Ethical Trading• Corporate Social Responsibility

Page 7: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Research to support the Groups

• AEA Technology – Energy, waste and water

• Faber Maunsell – Food Transportation

• IGD – Corporate Social Responsibility

Page 8: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Recommendations

• 78 in all!

• 9 on expanding best practice.

• 35 building on existing and newly emerging policies and strategies.

• 34 new actions.

Page 9: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Energy, Waste and Water

• Can we establish base data?

• If so, can we monitor performance?

• Are the targets and KPIs appropriate?

• What progress can be made through best practice?

• What can innovation achieve?

• What are the barriers - how can they be removed?

• Where do the joint opportunities lie?

Page 10: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Energy use and climate change

Challenge: to improve energy efficiency to help meet the Kyoto goal of cutting CO2

emissions by 20% in the period 1990-2010.

Page 11: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Energy use and climate change

Actions: • Develop the evidence base• Agree voluntary energy efficiency targets• Develop mechanisms for monitoring

progress• Promote industry engagement

Page 12: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Data and Baselines

• Official data sources are limited and sometimes difficult to access.

• Good data for large companies but poor for SMEs.

• Data for some sectors is weak.

• Recommendations

Page 13: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Net trade 13%

Food chain greenhouse gas emissions100%

UK production 56%

Fertiliser and pesticides production

3%

Overseas transport

8%

Food services 16%

Food and manufacturing

10%

UK agriculture and fisheries

43%

Overseas production

17%

Food exports-12%

Food retail7%

Catering4%

Households 15%

Food shopping2%

Cooking, storage, waste

13%

Road freight within UK

5%

Page 14: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Energy – some thoughts (1)• Need to address barriers and think ahead

– 2010 to 2050.

• Long-term strategic engagement.

• Financial assistance.

• Need for stability.

• Clarification and simplification of schemes.

Page 15: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Energy – some thoughts (2)• Best practice should be able to achieve

10% energy savings.

• More savings will require plant replacement or new technologies.

• Refrigeration a key area.

• Trigeneration, anaerobic digestion and renewables.

Page 16: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Waste – the Challenge

• To reduce the amount of food and packaging waste that is produced each year, both by itself and by consumers of their products, without compromising food safety; and to to recycle or otherwise gain value from the waste that does arise.

Page 17: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Waste Action Point

• The food industry needs to contribute to sustainable waste management through:

– continuing to play its full part in the domestic packaging regime;

– reducing the food manufacturing industry’s own wastes by 15-20% by 2010;

– contributing constructively to Defra’s and WRAP’s work

Page 18: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Waste – some thoughts (1)

• Packaging - more major manufacturers signing up to Courtauld agreement.

• Best in class?

• Food waste, e.g. anaerobic digestion.

• Improved management of the supply chain – practice changes.

Page 19: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Waste – some thoughts (2)

• Ways to deal with mixed waste.

• Educating/helping consumers.

• Research needs.

• High-level commitment.

Page 20: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Water – the Challenge

• The challenge for the food industry is to reduce its current levels of demand for water - at all stages of the supply chain - by improving efficiency through the adoption of best practice – without compromising food hygiene.

Page 21: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Water Action Point

• To reduce industry use of water by 10 - 15% by 2020 and by 20 - 25% in the South East whilst preserving essential food hygiene and safety.

Page 22: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Water – inputs and outputsSteam

Rainwater

Mains water

ReservoirRiver, borehole or canal

Wastewater discharge

Inputs - water per kg

Outputs - water per kg

Recycled directly

Page 23: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Water – some thoughts• Regional targets inappropriate?

• Outcomes not number of visits.

• Raised awareness.

• Target high-use sectors.

• Re-use and recycling of water.

• New technologies.

Page 24: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Food Transportation – the Challenge

• To provide efficient distribution of food and drink to consumers that takes due account of the associated environmental and, social impacts) across the life cycle of the produce.

Page 25: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Food Transportation Action Point

• Reduce the domestic level of the environmental and social costs associated with the industry’s food miles by say 20% by 2012.

• Build on the logistical improvements of the last decade.

Page 26: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Transportation – some thoughts

• Transport collaboration.• Out of hours deliveries.• Logistics redesign.• Vehicle utilisation.• Fuel management/alternative fuels.• Supply chain demand.• Local sourcing.• Modal shift.

Page 27: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Examples of barriers

• Training - shortfall of skilled engineers.

• Management systems.

• Old plant/plant design.

• Lack of sub-metering.

• Unawareness of what help is available.

• Planning permission.

• Lack of financial incentives.

Page 28: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Ethical trading

• Ethical sourcing:• Reducing poverty in communities which create

links in the supply chain. Central to this is the respect for human rights within every link of the value chain;

• Recognising and working towards / within the finite limits to the planet's resources (one planet living); and

• Positive steps towards a very low carbon economy.

Page 29: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Corporate Social Responsibility

• BITC Plough to Plate Group.• IGD survey of attitudes.• Industry case studies.• Regional events.• Common ground with the Ethical

Trading Group.

Page 30: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

What next?

• Champions’ reports to Ministers then out for consultation around mid-May.

• Summary Report to Ministers by end of May.

• Consultation finishes mid-August.

• Ministers’ conclusions mid-September.

• Take forward actions under the new Food Chain Programme.

Page 31: The Food Industry Sustainability Strategy Dr Andrew J Dunn Food & Farming Group

Contacts

[email protected]

Dr Andrew Dunn – 020 7238 5754

[email protected]

Miss Bobbie Warwick – 020 7238 3192

[email protected]