Avoiding food wastage along the food value chain: Nestlé initiatives
Transcript of Avoiding food wastage along the food value chain: Nestlé initiatives
Avoiding food wastage along the food value chain: Nestlé initiatives
OECD Food Chain Analysis Network
20th June 2013
Javiera Charad
Environmental Sustainability Project
Manager
Nestlé at a glance
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CHF 92.2 billion in sales in 2012
339,000 employees in over 150
countries
468 factories in 86 countries
34 research, development and
technology facilities worldwide
Over 2,000 brands
1 billion Nestlé products sold every day
Consumer Retail Agriculture Postharvest
Manufacture &
Distribution
Why?
Recom
menda
tions**
• Poor farming
conditions
• Extreme weather,
water stress
• Mechanical damage
• Spoilage
• Harvest losses
• Out-grades
• Lack of appropriate
storage
• Inadequate infrastructure
and distribution systems
• Pest, disease, spillage
• Lack of cold/cool chain
• Process losses
• Damage during
storage, distribution
• Contamination, off-
specification
• Inefficient
packaging
• Supply chain
inefficiencies
• Inappropriate packaging
• Adverse Marketing
strategies
• High product standards
• Poor planning
• Cooked, prepared or
served too much
• Not used in time
• Confusion over date
labels (e.g. use by /
best before)
• Socio economic
factors
• Wrong Packaging
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• Better information
systems
• Education
• Technology &
knowledge transfer
• Low cost harvest
machinery
• Raise awareness
• Fit for purpose
• Better packaging
• Clarification on date
labels
• Improve collection/
separation rates
• Efficient supply chain
• Cool/cold chains & dry
storage
• Alternative sources of raw
materials packaging from
waste
• Improve transparency
of food waste and
environmental impact
• Deployment of
existing
technology in
storage and
transport
• Investment in new
technology
1/3 food produced in the world is wasted (1.3 billion ton)*
Developed
countries
Developing
countries
*FAO 2011 Global food losses and food waste
*Global food losses and food waste (2011) FAO
Foresight. The Future of Food and Farming (2011). Final Project Report. The Government Office for Science, London.
Food wastage is unacceptable
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...in an environment where water is increasingly scarce, natural resources are constrained and biodiversity is declining. All of these elements are vital for feeding a growing world population and for the development of Nestlé.
Specific to our food and beverage
business we focus zero waste, along
the value chain from farmers to
consumers and beyond.
Prevent food wastage from occurring is the preferred solution
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Prevent
Reduce
(Food redistributed to people
Food sent to animal Feed)
Recover/Recycling
Disposal
When it does occur, it should first
go to feeding people or, if unfit for
human consumption, to feeding
livestock if legislative
requirements are met.
If not, it should be recovered, e.g.
transformed into fertilizer or
compost or used for renewable
energy production.
The preferred option will depend
on a case by case evaluation.
Only as a last resort should food
waste be incinerated without
energy recovery or sent to landfill.
Consumer Agriculture & Postharvest
Manufacture & Distribution
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Nestlé is avoiding food wastage along the food chain
R&D
Pets for People & Fare Share
donation programmes
NCE Zero Waste
Approach R&D Programme
contributing to 0 waste.
Provision of cooling
systems in India
Food waste in Responsible
Sourcing Guidelines (soy
and sugar)
2013 Project looking into
waste up-stream supply
chain, storage and farming.
Project Zeus helped
reduce food wastage
in hospitals
Improve Demand
Planning
Bad goods reduction
Programme
Portion size Guideline
Nido scoop and detailed
preparation instructions. It
provides advice about storage,
so as not to waste any.
Capacity Planning
Programme to
better manage
inventories
Improved
manufacturing
practices result in
food waste
reduction
Appropriate Packaging:
prevents spoilage,
breakage, contamination
39 factories with
zero waste to landfill
or incineration
Shelf stable products
Awareness campaing for
employees
Transforming perishable raw materials into safe and value-added food products for consumers
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As the world’s leading food and
beverage company we
transform more than 14 million
tonnes of perishable raw
material into finished, shelf-
stable products every year.
One of our most recognisable
examples of this is Nescafé, the
soluble coffee we created in
1938 as a solution to Brazil’s
coffee bean surplus at the time.
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Helping farmers to avoid milk losses
We provide cooling facilities
to help farmers in developing
countries reduce milk losses.
By providing these facilities
we have managed to reduce
losses between farm and
retail by up to 1.4 million
tonnes annually.
Ongoing R&D programme to find new ways to reduce food wastage across the value chain
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This includes plant science
initiatives such as marker
assisted breeding (not-GMO)
to accelerate the production
of better quality coffee and
cocoa plants, and other
specific crops that are an
important source of raw
materials for us.
By offering farmers a choice
of improved plant varieties we
can help to reduce the
number of plants lost to
disease or to climatic change.
Achieving zero waste in our factories
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Last year 39 of our factories
achieved zero waste for disposal.
By 2015, 10% of Nestlé factories
with 0 waste.
In 20 of our Nescafé factories, we
use coffee grounds from the
manufacturing process as a
source of renewable energy.
Packaging prevents food waste by protecting the ingredients from spoilage or damage
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Improving capacity and demand planning in distribution
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By improving our capacity and
demand planning, we are
reducing the likelihood of product
returns and spoiled goods.
Offering consumers the right portion sizes, preparation instructions and storage guidance
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We help consumers manage
their food shopping by offering
them the right portion sizes for
their needs.
We provide preparation
instructions on our packaging,
which is crucial to prevent food
wastage, and via websites
such as 'Maggi Kochstudio' in
Germany.
Running specific campaigns to encourage employees to reduce food waste in canteens
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At our headquarters in
Switzerland we succeeded in
reducing food waste by one
third in six months by
encouraging employees to take
an appropriate portion of food
from the self-service buffet and
by allowing them to buy
leftovers and take them home.
Proactive long-term engagement and partnership on food wastage
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Committed to reducing food wastage along the value chain We are committed to further reducing food waste along the entire
production chain from farm to consumers and beyond, as well as to
raising awareness of the fact that the true value of food is often not
reflected in its price.
We support the wide and well application of the polluter-pay principle.
We engage to leverage zero waste along the value chain.
We call on all stakeholders involved in the food chain from farm to
consumer and beyond to take action to prevent and eliminate edible food
wastage on a global scale.
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Thank you