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Climate Smart Food
23–24 November 2009 in Lund, Sweden
Pascal Gréverath
Nestlé Director of Environmental Sustainability,
Chairman of the Environment Committee of the Confederation of the Food and Drink
Industries of the EU (CIAA),
Co-chair of the Steering Committee of the European Food Sustainable Consumption and
Production Roundtable
The Confederation of the European Food and Drink Industries (CIAA)
CIAA represents the European food and drink manufacturing industry, a central pillar of the EU
economy, which serves approximately 500 million EU consumers with a vast variety of safe and
high quality products. It is the largest manufacturing sector in Europe, with a turnover of €913
billion in 2007 and provides direct employment to over 4 million people.
CIAA’s mission is to represent the industry’s interests at the level of EU and international
institutions, in order to contribute to a policy framework supporting the competitiveness of
industry, food quality and safety, consumer protection and environmental sustainability. CIAA
membership is made up of 23 national federations, including 3 observers, 29 European sector
associations and 22 major food and drink companies.
The food and drink industry, climate change and sustainability
Food security and climate change will be two of this century’s key global challenges. Both are
intrinsically linked. The world population is expected to increase to approximately 9 billion
people by about 2050 (UN 2008). Predictions of future global food demand suggest necessary
increases in food production of at least 50%.
The food and drink sector, in providing this vital nutritional contribution, crucially depends
on healthy eco-systems in which its raw materials are grown. The sector is particularly
vulnerable to the harmful consequences of climate change on agricultural productivity, both in
terms of quality and quantity (see IPCC 2007a). The industry shares a strong common
interest with policy makers, consumers and society worldwide to create an ambitious,
environmentally effective and globally equitable framework for action on climate change
which enables the sector to deliver continuous cuts in GHGs without compromising its vital
contribution to the nutritional, economic and social wellbeing of a growing world population.
The food and drink manufacturing industry accounts
for about 1,5% of EU-15 GHG emissions. Countless
European food producers show real leadership in
energy and carbon management, including voluntarily
cutting energy use, switching to renewable fuels,
investing in low carbon technologies and management
practices and participating in long-term energy
efficiency agreements (see http://envi.ciaa.eu). At the
same time, GHG emissions arise at all life-cycle stages.
For example in the UK, agriculture accounts for 48% of
food chain GHG emissions, followed by consumers
with 18% and manufacturing with 11% (see graph).
The food industry therefore also works closely with its
food chain partners, including those representing farming, transport, retail, consumers and
end-of-life, recognising the importance of tackling GHG emissions across the full life cycle.
However, considering GHG emissions reduction only is not sufficient and may even be contra-
productive. There is at least one other inconvenient truth that must be faced: water is
becoming increasingly scarce, also in Europe. Therefore, the efforts of the food and drink
industry are comprehensive towards sustainable development, embracing its economic, social
and environmental dimensions. Considering the latter, it encompasses all relevant
environmental aspects arising along the food production and consumption system, including
those related to water, resources, bio-diversity, air and land.
The European Food Sustainable Consumption
and Production (SCP) Round Table
1. Background and vision:
The European food chain shares the responsibility of ensuring that the production and
consumption of food and drinks, including products sourced from outside the EU, not only
meet consumers' needs for food safety, nutrition, health, affordability and product choice and
contribute to the generation of economic growth, but that they are also environmentally
sustainable, respecting the Earth’s eco-systems’ capacity over the long term.
The objective of the European Food SCP Round Table (RT), which was launched on 6 May
2009 by major food chain partners together with the European Commission, is to establish
the European food chain as a major contributor towards sustainable consumption and
production in Europe. Its activities will not only strengthen the long-term competitiveness of
the European food chain, but also support several EU policy objectives, including those
outlined in the European Commission’s Action Plan on Sustainable Consumption and
Production and Sustainable Industrial Policy.
Moreover, the RT will ensure alignment with the global SCP agenda, including the initiatives
facilitated by UNEP and other European or global organisations to advance resource
efficiency, sustainable value chains and social responsibility. The RT also contributes to the
European Union’s Thematic Strategy on the Sustainable Use of Natural Resources, which calls
for sector-specific approaches to fostering resource efficiency.
Its creation also responds to a request from the High Level Group on the Competitiveness of
the EU agro-food industry and links in with the European Technology Platform “Food for
Life”, which identifies the sustainability of food production systems among its three key
research interests. Finally, the theme “Sustainability: new patterns of consumption and
production” is among the working priorities outlined in the “Future Challenges Paper: 2009 –
2014” by DG Health and Consumer Protection, European Commission.
2. Working areas:
The RT will pay particular attention to promoting a consistent approach to assessing and
communicating the environmental performance of food and drink products to consumers and
other stakeholders across Europe. It will also promote continuous improvement in the
environmental performance of the food chain, from farm to fork and end-of-life. The
environmental objectives of the RT will be pursued in consideration of the wider implications
of the concept of sustainability in social and economic terms. The RT will also explore how
initiatives taken in Europe link in with relevant developments in other parts of the world and
will identify priority areas and priority partners for global cooperation.
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3. Involving all key stakeholders:
Managing this major challenge successfully requires well-coordinated action by all key players
along the food value chain. In awareness of the significant expertise held by the various food
chain operators in continuously improving their environmental, social and economic
performance, the key feature of the RT is its holistic approach in involving the whole food
value chain, in a common, results-oriented process. The RT is co-chaired by the European
Commission. It is open to relevant consumer bodies and environmental NGOs at equal terms.
Additional experts, including national authorities, academia and research, are involved in the
process whenever their expertise can contribute to a concrete item under consideration. This
format will support the design of consistent sustainability measures that enjoy the broad
support of relevant players and that take a holistic approach to tackling environmental
challenges rather than looking at individual impact areas in isolation.
4. Objectives:
The RT’s objectives are centred around three main topics:
1. Identification of scientifically reliable and consistent environmental assessment
methodologies for food and drink products, including product category specifications
where relevant, considering their significant impacts across the entire product life-cycle;
2. Identification of suitable tools for voluntary environmental communication to consumers
and other stakeholders, looking at all channels and means of communication;
3. Promoting and reporting on continuous environmental improvement measures along the
food supply chain and engaging in an open dialogue with its stakeholders;
5. Envisaged deliverables:
– Framework for the environmental assessment of food and drink products and for
voluntary environmental information to consumers and other stakeholders consisting of:
o Principles on the environmental assessment of food and drink products and on
voluntary environmental information to consumers and other stakeholders
o Assessment methodology for food and drink products, building on international
standards and existing and emerging methodological developments at national, EU
and international level, in particular the relevant work of the European Commission
and its Joint Research Centre (JRC)
o Further methodology specifications for individual product categories as relevant
o Evaluation of existing communication tools to consumers and other stakeholders
– An Action Plan for targeted sustainability initiatives by individual members of the whole
food chain, including sector organisations:
o Identification and prioritisation of major environmental challenges along the
different food and drink chains and mapping of existing and emerging industry and
multi-stakeholder initiatives in these areas
o Promotion of targeted additional sustainability measures, on a continuous basis, at
all levels (dissemination of best environmental practice and resource-efficient
technologies and practices, support for SMEs, R&D, eco-innovation, etc)
o Communication on progress
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6. Timetable:
– Principles: First RT Plenary (first half of 2010)
– Framework assessment methodology : Report by 2010 with a view to finalisation by 2011
– Product category methodology specifications: on a continuous basis
– Evaluation and guidance on existing and emerging environmental communication tools:
Report by 2010, subsequent updates
– Sustainability initiatives along the food chain: website + report in 2010, continuous basis
7. Composition:
Considering the high complexity of the food chain and the multitude of actors involved, it is
essential to strive for the inclusion of all relevant food chain stakeholder organisations.
Eligible constituencies:
RT participating organisations must belong to one of the following constituencies:
1. Suppliers to the agricultural sector
2. Farmers and agri-cooperatives
3. Agricultural trade
4. Food and drink industries
5. Packaging value chain
6. Transport & logistics operators
7. Retailers
8. End-of-life: packaging recovery organisations, waste industry
9. Consumer NGOs
10. Environmental/nature conservation NGOs
The European Commission participates in the RT as a co-chairing organisation.
UNEP and EEA participate in the RT as supporting organisations.
Other relevant experts, e.g. from national authorities, academia and research, are involved in
the process whenever their expertise can contribute to a concrete item under consideration.
Relevant stakeholders interested in contributing actively to the work of the RT are kindly
invited to contact the RT Secretariat (info@food-scp.eu).
****
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ANNEX
Membership in the European Food SCP Round Table
(as per 13 November 2009)
The European Commission participates in the RT as a co-chairing organisation.
UNEP and EEA participate in the RT as supporting organisations.
Founding member organisations:
CELCAA European Liaison Committee of Agricultural and Agro-Food Trade
CIAA Confederation of the Food and Drink Industries in the EU
COPA-COGECA European Farmers and European Agri-cooperatives
EFMA European Fertilizer Manufacturers Association
EUROCOOP European Community of Consumer Cooperatives
EUROPEN European Organization for Packaging and the Environment
FEFAC European Feed Manufacturers Federation
IFAH-Europe International Federation for Animal Health – Europe
PRO EUROPE Packaging Recovery Organisation Europe
Other member organisations:
ACE The Alliance for Beverage Carton and the Environment
APEAL European Producers of Steel for Packaging
A.V.E.C. Association of Poultry Processors and Poultry Trade in the EU
ECPA The European Crop Protection Association
EEA European Aluminium Association
Empac European Metal Packaging
EMRA European Modern Restaurants Association
EuropaBio The European Association for Bio-Industries
EuPC European Plastic Converters
FEFCO Corrugated Board Manufacturers
PFP Primary Food Processors of the EU
FPE Flexible Packaging Europe
European Bioplastics
Eligible European organisations interested in joining the RT as formal members are kindly
invited to contact the RT Secretariat (info@food-scp.eu).
******
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European Food
Sustainable Consumption and Production
Round Table
Promoting sustainability across the food chain and enabling
consumers to make informed choices
Pascal Gréverath
Nestlé Director of Environmental Sustainability,
Chair of the CIAA Environment Committee
Co-chair of the Steering Committee of the European Food SCP Round Table
Climate Smart Food, 23 and 24 November 2009, Lund, Sweden
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Who is CIAA ?
• Confederation of the Food and Drink Industries in the EU
• Largest manufacturing sector in the EU (turnover € 913 billion)
• 310 000 food and drink companies (99% SMEs)
• Provides direct employment to 4 million people
• Purchases 70% of EU agricultural produce
• Net exporter of food and drinks outside EU (€ 52 billion exports)
• CIAA Members:
• 23 national food industry federations
• 29 European sub-sectors
• 22 major companies
Food producers deliver real sustainability improvements
together with our business partners
– We prevent waste by transforming agricultural raw materials into food products
– We work with farmers on sustainable agricultural practices worldwide
– We cut GHG emissions in our factories by increasing energy-efficiency and using
biomass as energy sources
– We reduce water consumption per tonne of production
– We optimise packaging solutions by cutting material and weight
– We set up and finance successful packaging recovery schemes across the EU
– We improve transport efficiency together with supply chain partners
– We communicate with consumers on all relevant product characteristics
Take a closer look at: http://envi.ciaa.eu
1
Climate change will impact the food and drink
industry supply chain
– Food security + climate change two major challenges of 21st century
– By 2050: World population to rise to more than 9 billion people
– Food demand expected to increase by at least 50% globally
– Climate change to negatively impact agricultural productivity (IPCC)
The food industry calls for an ambitious, environmentally effective and globally
equitable international agreement on climate change
At the same time, the sector must remain able to deliver its nutritional, economic
and social contributions to global society
Mitigation targets have to be guided by science
Need for effective adaptation measures, notably in agriculture
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GHG emissions arise at all food chain stages
Farming accounts for 48% of
total greenhouse gas emissions
of the food chain,
consumers for 18%,
food manufacturing for 11%.
(Source: Defra, UK, 2005)
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The product life cycle approach at Nestlé
• What are the significant
environmental impacts?
• Where do they arise?
• How to reduce them?
• What information to
communicate to the consumer?
2
NaturNes Life Cycle Assessment (LCA)
shows reduced GHG emissions
Environmental claim substantiated by a peer
reviewed LCA
Use of appropriate communication tools
Nestlé Baby
Nestlé Baby
site
site
Product Web site
Product Web site Nestlé global
Nestlé global
www.naturnes.fr
www.naturnes.fr CSV site
CSV site
On pack, print and
On pack, print and
flyer emphasis on
flyer emphasis on
all-natural nutrition
all-natural nutrition Nestlé
Nestlé
and packaging that
and packaging that France site
France site
respects the
respects the
environment.
environment. Local
Local
CSV
CSV
Leaflet
Leaflet
Brand / local Brand / company / local Company / global
3
NaturNes LCA scientific article published
in the International Journal of LCA
Results: When looking at the impacts due to preservation process and packaging (considering
identical distribution distances), we observe a small but significant environmental benefit of the
plastic pot system over the glass jar system. Depending on the country, the impact is reduced by
14% to 27% for primary energy, 28% to 31% for global warming,…
Harmonised and practicable environmental assessment
methodologies are missing
– Today: no uniformly applied assessment methodology for food, apart from
conducting standardised LCAs, which are too complex and too expensive for
daily industrial practice
– High diversity of food and drinks, different environmental impacts at
different stages of the life-cycle (e.g. sugar vs. milk vs. pizza)
– Specificities in terms of health and nutrition must be considered
– 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)
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Sustainable confusion?
consumption?
12
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European Food
Sustainable Consumption and Production
Round Table
13
Three Key Objectives:
1. Establish scientifically reliable and uniform environmental
assessment methodologies for food and drinks
2. Identify suitable tools for voluntary communication to
consumers and other stakeholders
3. Promote and report on continuous environmental
improvement along the entire food supply chain
The RT approach:
Cooperation accross the whole food chain
5
9 founding organisations
• CELCAA European Liaison Committee for Agricultural and Agri-Food Trade
• CIAA Confederation of the Food and Drink Industries in the EU
• COPA-COGECA European Farmers and European Agri-cooperatives
• EFMA European Fertilizer Manufacturers Association
• EUROCOOP European Community of Consumer Cooperatives
• EUROPEN European Organization for Packaging and Environment
• FEFAC European Feed Manufacturers’ Federation
• IFAH-Europe International Federation for Animal Health – Europe
• PRO EUROPE Packaging Recovery Organisation Europe
UNEP and the EEA participate as supporting organisations
13 new member organisations
10. The European Crop Protection Association (ECPA)
11. EuropaBio- The European Association for Bio-Industries
12. European Bioplastics
13. The Alliance for Beverage Carton and the Environment (ACE)
14. European Aluminium Association (EAA)
15. European Plastic Converters (EuPC)
16. European Producers of Steel for Packaging (APEAL)
17. Flexible Packaging Europe (FPE)
18. Primary Food Processors (PFP)
19. Corrugated Board Manufacturers (FEFCO)
20. European Metal Packaging (Empac)
21. European Moderns Restaurants Association (EMRA)
22. Association of Poultry Processors and Poultry Trade in the EU
Participation of experts from Member States + more applicants pending …
Governance structure
All RT bodies are co-chaired by the European Commission
and representatives of the other RT constituencies
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Time schedule
• Principles on environmental assessment and communication:
– end of 2009 / 1st Plenary 2010
• Framework assessment methodology for F&D products:
– Interim Report by end 2010; finalisation by 2011
• Product category specifications: on a continuous basis
• Promotion of continuous improvement initiatives across food chain::
– Prioritisation of key challenges across the various food chains
– Mapping of existing initiatives
– Identification of priority areas for further action, R&D + eco-innovation
– Preliminary report + website: 1st Plenary 2010
• International and non-environmental aspects:
– Interim Report: 1st Plenary 2010
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Eligible constituencies
1. Suppliers to the agricultural sector
2. Farmers and agri-cooperatives
3. Agricultural trade
4. Food and drink industries
5. Packaging value chain
6. Transport & logistics operators
7. Retailers
8. End-of-life
9. Consumer NGOs
10. Environmental NGOs
Eligible organisations interested in becoming a formal
member of the RT are invited to contact the RT Secretariat
Involvement of other experts
Other relevant experts, who do not represent formal member organisation
of the RT (e.g. national authorities, science, academia), are invited to
participate in the process whenever their expertise can contribute to a
concrete item under consideration.
Relevant experts interested in contributing to the RT's objectives are
invited to contact the RT Secretariat
7
European Food
Sustainable Consumption and Production (SCP)
Round Table
For further information please contact the RT Secretariat
info@food-scp.eu
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