hotspots, opportunities & initiatives margarine v1.pdf · comparative life cycle assessment of...
TRANSCRIPT
Hotspots opportunities amp initiatives
Margarine
Version 1 May 2013
The Product Sustainability Forum (PSF) is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products (wwwwraporgukpsf)
About the PSF
How to use this deck
Introduction Opportunities Hotspots Resources Help
1 Please view in bdquoSlide Show‟ to activate hyperlinks 2 To access the slide‟s content either browse one
page at a time or use the navigation bar below to jump between the main sections Throughout the deck there are links to external sources of interest
3 A bdquoHelp‟ section is provided with more background information on this product summary FAQs terms of use and a list of other product summaries and reduction opportunities available to download
4 We would like to encourage feedback on the contents of this deck Please click the bdquoSubmit feedback‟ links on each page to contribute
Introduction About this slide deck hellip
Submit feedback
This slide deck summarises some of the key environmental hotspots relevant to this product category It also provides examples of reduction opportunities to explore ndash and references key initiatives that could support your activities to improve product sustainability This work has drawn upon a wide variety of evidence and is intended to be adapted for use by different business functions (eg procurement RampD etc) It is important to note that as every supply chain is different the information provided should be used to guide further investigation
Notable primary amp secondary hotspots
Notes
Hotspot ndash Margarine non dairy
Farm processes agrichemical use amp imported ingredients contribute at agriculture stage (8) 77 of impact from sunflower oil (2) High impact associated with hexane use in oil extraction (5)
Water use in manufacture of packaging (eg polypropylene tubs aluminium seal) (16) Packaging accounts for 10ndash20 of total GHG emissions of margarines (5)
Palm stearin commonly used Palm production is frequently linked to habitat destruction Key UK manufacturers are all members of RSPO (7)
Water footprint of oilseed agriculture (eg palm sunflower rapeseed) (2)
bull The hotspots left can be used to target efforts ndash however actual performance will be dependent on the specifics of your supply chain
bull Numbers in brackets denote numbered reference in references slide
bull Evidence level Low ndash lack of product amp UK-specific waste detailed GHG energy evidence
bull Ingredients of margarine vary particularly between countries Typically UK margarine consists of approx 25 Sunflower oil 7 palm oil based inputs amp 6 linseed oil (25) Choice of oil will drive environmental performance
Likely hotspot ndash No
data identified
Reducing waste reduces resource consumption at all stages upstream
Introduction Opportunities Hotspots Resources Help
Submit feedback
Initiatives amp key resources
Notes
The initiatives and resources identified offer a range of potential business benefits including best practice guidance knowledge sharing innovation ideas standards development input or process certification sustainability benchmarking and communication
123456 12346 1236 12356
1237 1237 1237
17
1 Environmental Road Maps ndash industry targets to improve efficiencies and reduce the environmental impact of dairy supply chains 2 Global Dairy Agenda for Action ndash wide range of resources eg case studies amp initiatives quantification methods research 3 Green Food Project ndash dairy sub-group of this Defra project examined tensions between productivity and environmental gains 4 Greenhouse Gas Action Plan ndash improving resource use efficiency to reduce GHGs from farming in England to meet Defra‟s target 5 Roundtable on Sustainable Palm Oil (RSPO) ndash aims to improve industry‟s sustainability practices through certification 6 Sustainable Agriculture Initiative ndash global initiative including development of principles amp practices for sustainable dairy 7 Courtauld Commitment ndash responsibility agreement aimed at improving resource efficiency in the grocery supply chain 8 Dairy Sector Climate Change Agreement ndash voluntary initiative enabling reductions in Climate Change Levy on energy costs 9 Dairy UK Environmental Benchmarking ndash allows processing sites in the UK to compare their resource use performance 10 Federation House Commitment ndash access to support and advice on implementing water reduction programmes
Introduction Opportunities Hotspots Resources Help
Submit feedback
Hotspot references
1 Busser S Steiner R Jungbluth N (2008) LCA of packed food (butter study) [PDF]
2 i Canals Rigarlsford G amp Sim S (2012) Land use impact assessment of Margarine [PDF]
3 Jefferies D Muntildeoz I Hodges J King VJ Aldaya M Ercin AE Milagrave i Canals L Hoekstra AY (2012) Water Footprint and Life Cycle Assessment as approaches to assess potential impacts of products on water consumption Key learning points from pilot studies on tea and margarine
4 Lillywhite R Sarrout C Davidson J May D Plackett C (2013) Energy dependency and food chain security [PDF]
5 Nilsson K Flysjo A Davis J Sim S Unger N Bell S (2012) Comparative life cycle assessment of margarine and butter consumed in the UK Germany and France
6 WRAP (2010) Scoping Study into food grade polypropylene recycling [PDF]
7 WRAP (2011) Mapping and understanding the UK palm oil supply chain [PDF]
8 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
The documents below have been used to identify primary and secondary environmental impact hotspots
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reduction opportunities The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to margarine Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to margarine ndash the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sourcing palm oil responsibly bull Closed-loop recycling
bull Identifying the true cost of waste bull Extending product shelf life bull Reducing consumer food waste bull Capital allowance for green tech
Hotspot
Reduction opportunities bull Harmonising smart planning (manufacturers) and demand
forecasting (retailers)
bull Refrigeration best practice in food and drink chill chains
Action plans
Topic guides bull Best practice in embedding sustainability in product design
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Closed-loop recycling Product sustainability opportunity The adoption of a circular economy offers considerable economic benefits (1) Strictly defined bdquoclosed-loop recycling‟ is where recycled material from one product is wholly or partially incorporated back into the same product In contrast bdquoopen-loop recycling‟ is where recycled material is used for another purpose (2) Certain materials are better suited to this process Glass aluminium steel amp plastic recycling can reduce energy GHG emissions amp water use without affecting performance eg recycling ink cartridges ndash see case study below (3)
Other resources amp initiatives
1 WRAPs vision for the UK circular economy to 2020 ndash outlines the benefits of pushing the UK economy towards circularity 2 Recycled Content Fact Sheet ndash Incpen guidance on recycled materials 3 Driving Sustainable Consumption Closed Loop Systems ndash World Economic Forum report providing overview of closed loop systems 4 Closed Loop Recycling ndash Opening The Door To Cost Saving ndash WRAP case study of closed-loop recycling 5 Ellen MacArthur Foundation (EMF) ndash works with education amp business to accelerate the transition to a circular economy 6 Environmental Benefits of Closed-Loop Glass Recycling ndash WRAP information supported by a glass collection directory
Closed-loop recycling ensures a long term relationship between customers and suppliers and provides a revenue from recovered material whilst at the same time reducing the amount of waste sent to landfill (2) A closed-loop system operator will need to ensure the manufacturing process allows for the introduction of recycled material and that there are appropriate logistics and distribution networks to control the flow of recovered material (4) Additionally the cost of collection and possible use of 3rd party collecting centres may be an extra economic and organisational burden (3)
Benefits amp barriers Case study ndash HP ink cartridges
HP ink cartridges are retrieved by post and disassembled following consumer use PET pellets from packaging are combined with recycled drinks bottles and formed into new cartridges To date individual cartridges are recycled up to 10 times and have a 33 smaller carbon footprint per cartridge
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Identifying the true cost of waste Product sustainability opportunity
The cost of waste disposal is a small fraction typically 5 of the true cost of waste The true cost should include cost of materials and value added during the production process including costs of labour energy water equipment warehouse administration and disposal The example shown in the chart shows how value added to a cake at each stage of production increases the true cost of waste
Other key resources amp initiatives
1 Business Benefits of Resource Efficiency ndash WRAP report estimating the overall potential resource efficiency gains for UK business 2 Opportunities for Resource Efficiency in the Food and Drink Sector ndash WRAP report reviewing waste arisings at FDF member sites 3 WRAP Confidential Waste Prevention Reviews 2011-13 4 Efficient Consumer Response ndash working group co-ordinator supporting developments in process efficiency 5 Lean Manufacturing and the Environment ndash USEPA research on advanced manufacturing systems and their environmental benefits 6 Waste Arising in the Supply of Food and Drink to Households in the UK ndash focusing on manufacture distribution amp retail 7 Benefits to Change in the Retail Supply Chain ndash provides links on improving supply chain resource efficiency
There are more than pound800m worth of savings possible through improved waste in the food amp drink sector (1) Estimates place the true cost of a tonne of waste at pound550 (2) to pound2000 (3) per tonne Calculation of the true cost helps prioritise opportunities develop accurate cost-benefit analyses and implement waste prevention measures
Benefits amp barriers
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Capital allowance for green tech Product sustainability opportunity The Enhanced Capital Allowance (ECA) scheme is managed by the Carbon Trust on behalf of HMRC and DECC It allows businesses to claim a 100 first year capital allowance on certain energy and water-saving equipment against the taxable profits of the period of investment Even if the company surrenders a loss in that tax year it can still claim 19 of the capital costs (1) The Energy and Water Technology Lists (23) provide practical platforms to source new equipment
Other key resources amp initiatives
1 The Enhanced Capital Allowance scheme for energy-saving technologies ndash Carbon Trust‟s guide to the scheme 2 The Energy Technology List ndash DEFRA‟s list of approved energy-saving equipment 3 The Water Technology List ndash DEFRA‟s list of approved water-saving equipment 4 HMRC‟s guide to first year allowances
Muumlller Wiseman Dairies (formerly Robert Wiseman) utilised the ECA scheme to invest pound15m of capital towards their ldquoEnvironmental Excellence Roadmaprdquo including installing two new low loss transformers helping to achieve bull An 18 saving on electricity bull A 7 saving on gas consumption bull An overall saving of pound100000 bull Emissions reductions of 353 tCO2 pa The full environmental measures taken by staff at the plant can be seen here
Case study - Jaspers Case study ndash Muumlller Wiseman Dairies
Jaspers a family-run abattoir in Treburley Cornwall uses 17000m3 water pa They chose to install a water recycling system from the Water Technology List (3) reclaiming capital through the ECA scheme The installation bull Re-uses 90 of water for washing animal
sheds and vehicles bull Saves pound10000 pa bull ECA reduced payback period to 45 years Financial controller Michael Armstrong explains how selecting the right system allowed Jaspers to claim an ECA here
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
The Product Sustainability Forum (PSF) is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products (wwwwraporgukpsf)
About the PSF
How to use this deck
Introduction Opportunities Hotspots Resources Help
1 Please view in bdquoSlide Show‟ to activate hyperlinks 2 To access the slide‟s content either browse one
page at a time or use the navigation bar below to jump between the main sections Throughout the deck there are links to external sources of interest
3 A bdquoHelp‟ section is provided with more background information on this product summary FAQs terms of use and a list of other product summaries and reduction opportunities available to download
4 We would like to encourage feedback on the contents of this deck Please click the bdquoSubmit feedback‟ links on each page to contribute
Introduction About this slide deck hellip
Submit feedback
This slide deck summarises some of the key environmental hotspots relevant to this product category It also provides examples of reduction opportunities to explore ndash and references key initiatives that could support your activities to improve product sustainability This work has drawn upon a wide variety of evidence and is intended to be adapted for use by different business functions (eg procurement RampD etc) It is important to note that as every supply chain is different the information provided should be used to guide further investigation
Notable primary amp secondary hotspots
Notes
Hotspot ndash Margarine non dairy
Farm processes agrichemical use amp imported ingredients contribute at agriculture stage (8) 77 of impact from sunflower oil (2) High impact associated with hexane use in oil extraction (5)
Water use in manufacture of packaging (eg polypropylene tubs aluminium seal) (16) Packaging accounts for 10ndash20 of total GHG emissions of margarines (5)
Palm stearin commonly used Palm production is frequently linked to habitat destruction Key UK manufacturers are all members of RSPO (7)
Water footprint of oilseed agriculture (eg palm sunflower rapeseed) (2)
bull The hotspots left can be used to target efforts ndash however actual performance will be dependent on the specifics of your supply chain
bull Numbers in brackets denote numbered reference in references slide
bull Evidence level Low ndash lack of product amp UK-specific waste detailed GHG energy evidence
bull Ingredients of margarine vary particularly between countries Typically UK margarine consists of approx 25 Sunflower oil 7 palm oil based inputs amp 6 linseed oil (25) Choice of oil will drive environmental performance
Likely hotspot ndash No
data identified
Reducing waste reduces resource consumption at all stages upstream
Introduction Opportunities Hotspots Resources Help
Submit feedback
Initiatives amp key resources
Notes
The initiatives and resources identified offer a range of potential business benefits including best practice guidance knowledge sharing innovation ideas standards development input or process certification sustainability benchmarking and communication
123456 12346 1236 12356
1237 1237 1237
17
1 Environmental Road Maps ndash industry targets to improve efficiencies and reduce the environmental impact of dairy supply chains 2 Global Dairy Agenda for Action ndash wide range of resources eg case studies amp initiatives quantification methods research 3 Green Food Project ndash dairy sub-group of this Defra project examined tensions between productivity and environmental gains 4 Greenhouse Gas Action Plan ndash improving resource use efficiency to reduce GHGs from farming in England to meet Defra‟s target 5 Roundtable on Sustainable Palm Oil (RSPO) ndash aims to improve industry‟s sustainability practices through certification 6 Sustainable Agriculture Initiative ndash global initiative including development of principles amp practices for sustainable dairy 7 Courtauld Commitment ndash responsibility agreement aimed at improving resource efficiency in the grocery supply chain 8 Dairy Sector Climate Change Agreement ndash voluntary initiative enabling reductions in Climate Change Levy on energy costs 9 Dairy UK Environmental Benchmarking ndash allows processing sites in the UK to compare their resource use performance 10 Federation House Commitment ndash access to support and advice on implementing water reduction programmes
Introduction Opportunities Hotspots Resources Help
Submit feedback
Hotspot references
1 Busser S Steiner R Jungbluth N (2008) LCA of packed food (butter study) [PDF]
2 i Canals Rigarlsford G amp Sim S (2012) Land use impact assessment of Margarine [PDF]
3 Jefferies D Muntildeoz I Hodges J King VJ Aldaya M Ercin AE Milagrave i Canals L Hoekstra AY (2012) Water Footprint and Life Cycle Assessment as approaches to assess potential impacts of products on water consumption Key learning points from pilot studies on tea and margarine
4 Lillywhite R Sarrout C Davidson J May D Plackett C (2013) Energy dependency and food chain security [PDF]
5 Nilsson K Flysjo A Davis J Sim S Unger N Bell S (2012) Comparative life cycle assessment of margarine and butter consumed in the UK Germany and France
6 WRAP (2010) Scoping Study into food grade polypropylene recycling [PDF]
7 WRAP (2011) Mapping and understanding the UK palm oil supply chain [PDF]
8 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
The documents below have been used to identify primary and secondary environmental impact hotspots
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reduction opportunities The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to margarine Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to margarine ndash the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sourcing palm oil responsibly bull Closed-loop recycling
bull Identifying the true cost of waste bull Extending product shelf life bull Reducing consumer food waste bull Capital allowance for green tech
Hotspot
Reduction opportunities bull Harmonising smart planning (manufacturers) and demand
forecasting (retailers)
bull Refrigeration best practice in food and drink chill chains
Action plans
Topic guides bull Best practice in embedding sustainability in product design
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Closed-loop recycling Product sustainability opportunity The adoption of a circular economy offers considerable economic benefits (1) Strictly defined bdquoclosed-loop recycling‟ is where recycled material from one product is wholly or partially incorporated back into the same product In contrast bdquoopen-loop recycling‟ is where recycled material is used for another purpose (2) Certain materials are better suited to this process Glass aluminium steel amp plastic recycling can reduce energy GHG emissions amp water use without affecting performance eg recycling ink cartridges ndash see case study below (3)
Other resources amp initiatives
1 WRAPs vision for the UK circular economy to 2020 ndash outlines the benefits of pushing the UK economy towards circularity 2 Recycled Content Fact Sheet ndash Incpen guidance on recycled materials 3 Driving Sustainable Consumption Closed Loop Systems ndash World Economic Forum report providing overview of closed loop systems 4 Closed Loop Recycling ndash Opening The Door To Cost Saving ndash WRAP case study of closed-loop recycling 5 Ellen MacArthur Foundation (EMF) ndash works with education amp business to accelerate the transition to a circular economy 6 Environmental Benefits of Closed-Loop Glass Recycling ndash WRAP information supported by a glass collection directory
Closed-loop recycling ensures a long term relationship between customers and suppliers and provides a revenue from recovered material whilst at the same time reducing the amount of waste sent to landfill (2) A closed-loop system operator will need to ensure the manufacturing process allows for the introduction of recycled material and that there are appropriate logistics and distribution networks to control the flow of recovered material (4) Additionally the cost of collection and possible use of 3rd party collecting centres may be an extra economic and organisational burden (3)
Benefits amp barriers Case study ndash HP ink cartridges
HP ink cartridges are retrieved by post and disassembled following consumer use PET pellets from packaging are combined with recycled drinks bottles and formed into new cartridges To date individual cartridges are recycled up to 10 times and have a 33 smaller carbon footprint per cartridge
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Identifying the true cost of waste Product sustainability opportunity
The cost of waste disposal is a small fraction typically 5 of the true cost of waste The true cost should include cost of materials and value added during the production process including costs of labour energy water equipment warehouse administration and disposal The example shown in the chart shows how value added to a cake at each stage of production increases the true cost of waste
Other key resources amp initiatives
1 Business Benefits of Resource Efficiency ndash WRAP report estimating the overall potential resource efficiency gains for UK business 2 Opportunities for Resource Efficiency in the Food and Drink Sector ndash WRAP report reviewing waste arisings at FDF member sites 3 WRAP Confidential Waste Prevention Reviews 2011-13 4 Efficient Consumer Response ndash working group co-ordinator supporting developments in process efficiency 5 Lean Manufacturing and the Environment ndash USEPA research on advanced manufacturing systems and their environmental benefits 6 Waste Arising in the Supply of Food and Drink to Households in the UK ndash focusing on manufacture distribution amp retail 7 Benefits to Change in the Retail Supply Chain ndash provides links on improving supply chain resource efficiency
There are more than pound800m worth of savings possible through improved waste in the food amp drink sector (1) Estimates place the true cost of a tonne of waste at pound550 (2) to pound2000 (3) per tonne Calculation of the true cost helps prioritise opportunities develop accurate cost-benefit analyses and implement waste prevention measures
Benefits amp barriers
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Capital allowance for green tech Product sustainability opportunity The Enhanced Capital Allowance (ECA) scheme is managed by the Carbon Trust on behalf of HMRC and DECC It allows businesses to claim a 100 first year capital allowance on certain energy and water-saving equipment against the taxable profits of the period of investment Even if the company surrenders a loss in that tax year it can still claim 19 of the capital costs (1) The Energy and Water Technology Lists (23) provide practical platforms to source new equipment
Other key resources amp initiatives
1 The Enhanced Capital Allowance scheme for energy-saving technologies ndash Carbon Trust‟s guide to the scheme 2 The Energy Technology List ndash DEFRA‟s list of approved energy-saving equipment 3 The Water Technology List ndash DEFRA‟s list of approved water-saving equipment 4 HMRC‟s guide to first year allowances
Muumlller Wiseman Dairies (formerly Robert Wiseman) utilised the ECA scheme to invest pound15m of capital towards their ldquoEnvironmental Excellence Roadmaprdquo including installing two new low loss transformers helping to achieve bull An 18 saving on electricity bull A 7 saving on gas consumption bull An overall saving of pound100000 bull Emissions reductions of 353 tCO2 pa The full environmental measures taken by staff at the plant can be seen here
Case study - Jaspers Case study ndash Muumlller Wiseman Dairies
Jaspers a family-run abattoir in Treburley Cornwall uses 17000m3 water pa They chose to install a water recycling system from the Water Technology List (3) reclaiming capital through the ECA scheme The installation bull Re-uses 90 of water for washing animal
sheds and vehicles bull Saves pound10000 pa bull ECA reduced payback period to 45 years Financial controller Michael Armstrong explains how selecting the right system allowed Jaspers to claim an ECA here
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Notable primary amp secondary hotspots
Notes
Hotspot ndash Margarine non dairy
Farm processes agrichemical use amp imported ingredients contribute at agriculture stage (8) 77 of impact from sunflower oil (2) High impact associated with hexane use in oil extraction (5)
Water use in manufacture of packaging (eg polypropylene tubs aluminium seal) (16) Packaging accounts for 10ndash20 of total GHG emissions of margarines (5)
Palm stearin commonly used Palm production is frequently linked to habitat destruction Key UK manufacturers are all members of RSPO (7)
Water footprint of oilseed agriculture (eg palm sunflower rapeseed) (2)
bull The hotspots left can be used to target efforts ndash however actual performance will be dependent on the specifics of your supply chain
bull Numbers in brackets denote numbered reference in references slide
bull Evidence level Low ndash lack of product amp UK-specific waste detailed GHG energy evidence
bull Ingredients of margarine vary particularly between countries Typically UK margarine consists of approx 25 Sunflower oil 7 palm oil based inputs amp 6 linseed oil (25) Choice of oil will drive environmental performance
Likely hotspot ndash No
data identified
Reducing waste reduces resource consumption at all stages upstream
Introduction Opportunities Hotspots Resources Help
Submit feedback
Initiatives amp key resources
Notes
The initiatives and resources identified offer a range of potential business benefits including best practice guidance knowledge sharing innovation ideas standards development input or process certification sustainability benchmarking and communication
123456 12346 1236 12356
1237 1237 1237
17
1 Environmental Road Maps ndash industry targets to improve efficiencies and reduce the environmental impact of dairy supply chains 2 Global Dairy Agenda for Action ndash wide range of resources eg case studies amp initiatives quantification methods research 3 Green Food Project ndash dairy sub-group of this Defra project examined tensions between productivity and environmental gains 4 Greenhouse Gas Action Plan ndash improving resource use efficiency to reduce GHGs from farming in England to meet Defra‟s target 5 Roundtable on Sustainable Palm Oil (RSPO) ndash aims to improve industry‟s sustainability practices through certification 6 Sustainable Agriculture Initiative ndash global initiative including development of principles amp practices for sustainable dairy 7 Courtauld Commitment ndash responsibility agreement aimed at improving resource efficiency in the grocery supply chain 8 Dairy Sector Climate Change Agreement ndash voluntary initiative enabling reductions in Climate Change Levy on energy costs 9 Dairy UK Environmental Benchmarking ndash allows processing sites in the UK to compare their resource use performance 10 Federation House Commitment ndash access to support and advice on implementing water reduction programmes
Introduction Opportunities Hotspots Resources Help
Submit feedback
Hotspot references
1 Busser S Steiner R Jungbluth N (2008) LCA of packed food (butter study) [PDF]
2 i Canals Rigarlsford G amp Sim S (2012) Land use impact assessment of Margarine [PDF]
3 Jefferies D Muntildeoz I Hodges J King VJ Aldaya M Ercin AE Milagrave i Canals L Hoekstra AY (2012) Water Footprint and Life Cycle Assessment as approaches to assess potential impacts of products on water consumption Key learning points from pilot studies on tea and margarine
4 Lillywhite R Sarrout C Davidson J May D Plackett C (2013) Energy dependency and food chain security [PDF]
5 Nilsson K Flysjo A Davis J Sim S Unger N Bell S (2012) Comparative life cycle assessment of margarine and butter consumed in the UK Germany and France
6 WRAP (2010) Scoping Study into food grade polypropylene recycling [PDF]
7 WRAP (2011) Mapping and understanding the UK palm oil supply chain [PDF]
8 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
The documents below have been used to identify primary and secondary environmental impact hotspots
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reduction opportunities The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to margarine Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to margarine ndash the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sourcing palm oil responsibly bull Closed-loop recycling
bull Identifying the true cost of waste bull Extending product shelf life bull Reducing consumer food waste bull Capital allowance for green tech
Hotspot
Reduction opportunities bull Harmonising smart planning (manufacturers) and demand
forecasting (retailers)
bull Refrigeration best practice in food and drink chill chains
Action plans
Topic guides bull Best practice in embedding sustainability in product design
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Closed-loop recycling Product sustainability opportunity The adoption of a circular economy offers considerable economic benefits (1) Strictly defined bdquoclosed-loop recycling‟ is where recycled material from one product is wholly or partially incorporated back into the same product In contrast bdquoopen-loop recycling‟ is where recycled material is used for another purpose (2) Certain materials are better suited to this process Glass aluminium steel amp plastic recycling can reduce energy GHG emissions amp water use without affecting performance eg recycling ink cartridges ndash see case study below (3)
Other resources amp initiatives
1 WRAPs vision for the UK circular economy to 2020 ndash outlines the benefits of pushing the UK economy towards circularity 2 Recycled Content Fact Sheet ndash Incpen guidance on recycled materials 3 Driving Sustainable Consumption Closed Loop Systems ndash World Economic Forum report providing overview of closed loop systems 4 Closed Loop Recycling ndash Opening The Door To Cost Saving ndash WRAP case study of closed-loop recycling 5 Ellen MacArthur Foundation (EMF) ndash works with education amp business to accelerate the transition to a circular economy 6 Environmental Benefits of Closed-Loop Glass Recycling ndash WRAP information supported by a glass collection directory
Closed-loop recycling ensures a long term relationship between customers and suppliers and provides a revenue from recovered material whilst at the same time reducing the amount of waste sent to landfill (2) A closed-loop system operator will need to ensure the manufacturing process allows for the introduction of recycled material and that there are appropriate logistics and distribution networks to control the flow of recovered material (4) Additionally the cost of collection and possible use of 3rd party collecting centres may be an extra economic and organisational burden (3)
Benefits amp barriers Case study ndash HP ink cartridges
HP ink cartridges are retrieved by post and disassembled following consumer use PET pellets from packaging are combined with recycled drinks bottles and formed into new cartridges To date individual cartridges are recycled up to 10 times and have a 33 smaller carbon footprint per cartridge
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Identifying the true cost of waste Product sustainability opportunity
The cost of waste disposal is a small fraction typically 5 of the true cost of waste The true cost should include cost of materials and value added during the production process including costs of labour energy water equipment warehouse administration and disposal The example shown in the chart shows how value added to a cake at each stage of production increases the true cost of waste
Other key resources amp initiatives
1 Business Benefits of Resource Efficiency ndash WRAP report estimating the overall potential resource efficiency gains for UK business 2 Opportunities for Resource Efficiency in the Food and Drink Sector ndash WRAP report reviewing waste arisings at FDF member sites 3 WRAP Confidential Waste Prevention Reviews 2011-13 4 Efficient Consumer Response ndash working group co-ordinator supporting developments in process efficiency 5 Lean Manufacturing and the Environment ndash USEPA research on advanced manufacturing systems and their environmental benefits 6 Waste Arising in the Supply of Food and Drink to Households in the UK ndash focusing on manufacture distribution amp retail 7 Benefits to Change in the Retail Supply Chain ndash provides links on improving supply chain resource efficiency
There are more than pound800m worth of savings possible through improved waste in the food amp drink sector (1) Estimates place the true cost of a tonne of waste at pound550 (2) to pound2000 (3) per tonne Calculation of the true cost helps prioritise opportunities develop accurate cost-benefit analyses and implement waste prevention measures
Benefits amp barriers
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Capital allowance for green tech Product sustainability opportunity The Enhanced Capital Allowance (ECA) scheme is managed by the Carbon Trust on behalf of HMRC and DECC It allows businesses to claim a 100 first year capital allowance on certain energy and water-saving equipment against the taxable profits of the period of investment Even if the company surrenders a loss in that tax year it can still claim 19 of the capital costs (1) The Energy and Water Technology Lists (23) provide practical platforms to source new equipment
Other key resources amp initiatives
1 The Enhanced Capital Allowance scheme for energy-saving technologies ndash Carbon Trust‟s guide to the scheme 2 The Energy Technology List ndash DEFRA‟s list of approved energy-saving equipment 3 The Water Technology List ndash DEFRA‟s list of approved water-saving equipment 4 HMRC‟s guide to first year allowances
Muumlller Wiseman Dairies (formerly Robert Wiseman) utilised the ECA scheme to invest pound15m of capital towards their ldquoEnvironmental Excellence Roadmaprdquo including installing two new low loss transformers helping to achieve bull An 18 saving on electricity bull A 7 saving on gas consumption bull An overall saving of pound100000 bull Emissions reductions of 353 tCO2 pa The full environmental measures taken by staff at the plant can be seen here
Case study - Jaspers Case study ndash Muumlller Wiseman Dairies
Jaspers a family-run abattoir in Treburley Cornwall uses 17000m3 water pa They chose to install a water recycling system from the Water Technology List (3) reclaiming capital through the ECA scheme The installation bull Re-uses 90 of water for washing animal
sheds and vehicles bull Saves pound10000 pa bull ECA reduced payback period to 45 years Financial controller Michael Armstrong explains how selecting the right system allowed Jaspers to claim an ECA here
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Initiatives amp key resources
Notes
The initiatives and resources identified offer a range of potential business benefits including best practice guidance knowledge sharing innovation ideas standards development input or process certification sustainability benchmarking and communication
123456 12346 1236 12356
1237 1237 1237
17
1 Environmental Road Maps ndash industry targets to improve efficiencies and reduce the environmental impact of dairy supply chains 2 Global Dairy Agenda for Action ndash wide range of resources eg case studies amp initiatives quantification methods research 3 Green Food Project ndash dairy sub-group of this Defra project examined tensions between productivity and environmental gains 4 Greenhouse Gas Action Plan ndash improving resource use efficiency to reduce GHGs from farming in England to meet Defra‟s target 5 Roundtable on Sustainable Palm Oil (RSPO) ndash aims to improve industry‟s sustainability practices through certification 6 Sustainable Agriculture Initiative ndash global initiative including development of principles amp practices for sustainable dairy 7 Courtauld Commitment ndash responsibility agreement aimed at improving resource efficiency in the grocery supply chain 8 Dairy Sector Climate Change Agreement ndash voluntary initiative enabling reductions in Climate Change Levy on energy costs 9 Dairy UK Environmental Benchmarking ndash allows processing sites in the UK to compare their resource use performance 10 Federation House Commitment ndash access to support and advice on implementing water reduction programmes
Introduction Opportunities Hotspots Resources Help
Submit feedback
Hotspot references
1 Busser S Steiner R Jungbluth N (2008) LCA of packed food (butter study) [PDF]
2 i Canals Rigarlsford G amp Sim S (2012) Land use impact assessment of Margarine [PDF]
3 Jefferies D Muntildeoz I Hodges J King VJ Aldaya M Ercin AE Milagrave i Canals L Hoekstra AY (2012) Water Footprint and Life Cycle Assessment as approaches to assess potential impacts of products on water consumption Key learning points from pilot studies on tea and margarine
4 Lillywhite R Sarrout C Davidson J May D Plackett C (2013) Energy dependency and food chain security [PDF]
5 Nilsson K Flysjo A Davis J Sim S Unger N Bell S (2012) Comparative life cycle assessment of margarine and butter consumed in the UK Germany and France
6 WRAP (2010) Scoping Study into food grade polypropylene recycling [PDF]
7 WRAP (2011) Mapping and understanding the UK palm oil supply chain [PDF]
8 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
The documents below have been used to identify primary and secondary environmental impact hotspots
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reduction opportunities The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to margarine Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to margarine ndash the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sourcing palm oil responsibly bull Closed-loop recycling
bull Identifying the true cost of waste bull Extending product shelf life bull Reducing consumer food waste bull Capital allowance for green tech
Hotspot
Reduction opportunities bull Harmonising smart planning (manufacturers) and demand
forecasting (retailers)
bull Refrigeration best practice in food and drink chill chains
Action plans
Topic guides bull Best practice in embedding sustainability in product design
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Closed-loop recycling Product sustainability opportunity The adoption of a circular economy offers considerable economic benefits (1) Strictly defined bdquoclosed-loop recycling‟ is where recycled material from one product is wholly or partially incorporated back into the same product In contrast bdquoopen-loop recycling‟ is where recycled material is used for another purpose (2) Certain materials are better suited to this process Glass aluminium steel amp plastic recycling can reduce energy GHG emissions amp water use without affecting performance eg recycling ink cartridges ndash see case study below (3)
Other resources amp initiatives
1 WRAPs vision for the UK circular economy to 2020 ndash outlines the benefits of pushing the UK economy towards circularity 2 Recycled Content Fact Sheet ndash Incpen guidance on recycled materials 3 Driving Sustainable Consumption Closed Loop Systems ndash World Economic Forum report providing overview of closed loop systems 4 Closed Loop Recycling ndash Opening The Door To Cost Saving ndash WRAP case study of closed-loop recycling 5 Ellen MacArthur Foundation (EMF) ndash works with education amp business to accelerate the transition to a circular economy 6 Environmental Benefits of Closed-Loop Glass Recycling ndash WRAP information supported by a glass collection directory
Closed-loop recycling ensures a long term relationship between customers and suppliers and provides a revenue from recovered material whilst at the same time reducing the amount of waste sent to landfill (2) A closed-loop system operator will need to ensure the manufacturing process allows for the introduction of recycled material and that there are appropriate logistics and distribution networks to control the flow of recovered material (4) Additionally the cost of collection and possible use of 3rd party collecting centres may be an extra economic and organisational burden (3)
Benefits amp barriers Case study ndash HP ink cartridges
HP ink cartridges are retrieved by post and disassembled following consumer use PET pellets from packaging are combined with recycled drinks bottles and formed into new cartridges To date individual cartridges are recycled up to 10 times and have a 33 smaller carbon footprint per cartridge
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Identifying the true cost of waste Product sustainability opportunity
The cost of waste disposal is a small fraction typically 5 of the true cost of waste The true cost should include cost of materials and value added during the production process including costs of labour energy water equipment warehouse administration and disposal The example shown in the chart shows how value added to a cake at each stage of production increases the true cost of waste
Other key resources amp initiatives
1 Business Benefits of Resource Efficiency ndash WRAP report estimating the overall potential resource efficiency gains for UK business 2 Opportunities for Resource Efficiency in the Food and Drink Sector ndash WRAP report reviewing waste arisings at FDF member sites 3 WRAP Confidential Waste Prevention Reviews 2011-13 4 Efficient Consumer Response ndash working group co-ordinator supporting developments in process efficiency 5 Lean Manufacturing and the Environment ndash USEPA research on advanced manufacturing systems and their environmental benefits 6 Waste Arising in the Supply of Food and Drink to Households in the UK ndash focusing on manufacture distribution amp retail 7 Benefits to Change in the Retail Supply Chain ndash provides links on improving supply chain resource efficiency
There are more than pound800m worth of savings possible through improved waste in the food amp drink sector (1) Estimates place the true cost of a tonne of waste at pound550 (2) to pound2000 (3) per tonne Calculation of the true cost helps prioritise opportunities develop accurate cost-benefit analyses and implement waste prevention measures
Benefits amp barriers
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Capital allowance for green tech Product sustainability opportunity The Enhanced Capital Allowance (ECA) scheme is managed by the Carbon Trust on behalf of HMRC and DECC It allows businesses to claim a 100 first year capital allowance on certain energy and water-saving equipment against the taxable profits of the period of investment Even if the company surrenders a loss in that tax year it can still claim 19 of the capital costs (1) The Energy and Water Technology Lists (23) provide practical platforms to source new equipment
Other key resources amp initiatives
1 The Enhanced Capital Allowance scheme for energy-saving technologies ndash Carbon Trust‟s guide to the scheme 2 The Energy Technology List ndash DEFRA‟s list of approved energy-saving equipment 3 The Water Technology List ndash DEFRA‟s list of approved water-saving equipment 4 HMRC‟s guide to first year allowances
Muumlller Wiseman Dairies (formerly Robert Wiseman) utilised the ECA scheme to invest pound15m of capital towards their ldquoEnvironmental Excellence Roadmaprdquo including installing two new low loss transformers helping to achieve bull An 18 saving on electricity bull A 7 saving on gas consumption bull An overall saving of pound100000 bull Emissions reductions of 353 tCO2 pa The full environmental measures taken by staff at the plant can be seen here
Case study - Jaspers Case study ndash Muumlller Wiseman Dairies
Jaspers a family-run abattoir in Treburley Cornwall uses 17000m3 water pa They chose to install a water recycling system from the Water Technology List (3) reclaiming capital through the ECA scheme The installation bull Re-uses 90 of water for washing animal
sheds and vehicles bull Saves pound10000 pa bull ECA reduced payback period to 45 years Financial controller Michael Armstrong explains how selecting the right system allowed Jaspers to claim an ECA here
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Hotspot references
1 Busser S Steiner R Jungbluth N (2008) LCA of packed food (butter study) [PDF]
2 i Canals Rigarlsford G amp Sim S (2012) Land use impact assessment of Margarine [PDF]
3 Jefferies D Muntildeoz I Hodges J King VJ Aldaya M Ercin AE Milagrave i Canals L Hoekstra AY (2012) Water Footprint and Life Cycle Assessment as approaches to assess potential impacts of products on water consumption Key learning points from pilot studies on tea and margarine
4 Lillywhite R Sarrout C Davidson J May D Plackett C (2013) Energy dependency and food chain security [PDF]
5 Nilsson K Flysjo A Davis J Sim S Unger N Bell S (2012) Comparative life cycle assessment of margarine and butter consumed in the UK Germany and France
6 WRAP (2010) Scoping Study into food grade polypropylene recycling [PDF]
7 WRAP (2011) Mapping and understanding the UK palm oil supply chain [PDF]
8 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
The documents below have been used to identify primary and secondary environmental impact hotspots
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reduction opportunities The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to margarine Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to margarine ndash the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sourcing palm oil responsibly bull Closed-loop recycling
bull Identifying the true cost of waste bull Extending product shelf life bull Reducing consumer food waste bull Capital allowance for green tech
Hotspot
Reduction opportunities bull Harmonising smart planning (manufacturers) and demand
forecasting (retailers)
bull Refrigeration best practice in food and drink chill chains
Action plans
Topic guides bull Best practice in embedding sustainability in product design
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Closed-loop recycling Product sustainability opportunity The adoption of a circular economy offers considerable economic benefits (1) Strictly defined bdquoclosed-loop recycling‟ is where recycled material from one product is wholly or partially incorporated back into the same product In contrast bdquoopen-loop recycling‟ is where recycled material is used for another purpose (2) Certain materials are better suited to this process Glass aluminium steel amp plastic recycling can reduce energy GHG emissions amp water use without affecting performance eg recycling ink cartridges ndash see case study below (3)
Other resources amp initiatives
1 WRAPs vision for the UK circular economy to 2020 ndash outlines the benefits of pushing the UK economy towards circularity 2 Recycled Content Fact Sheet ndash Incpen guidance on recycled materials 3 Driving Sustainable Consumption Closed Loop Systems ndash World Economic Forum report providing overview of closed loop systems 4 Closed Loop Recycling ndash Opening The Door To Cost Saving ndash WRAP case study of closed-loop recycling 5 Ellen MacArthur Foundation (EMF) ndash works with education amp business to accelerate the transition to a circular economy 6 Environmental Benefits of Closed-Loop Glass Recycling ndash WRAP information supported by a glass collection directory
Closed-loop recycling ensures a long term relationship between customers and suppliers and provides a revenue from recovered material whilst at the same time reducing the amount of waste sent to landfill (2) A closed-loop system operator will need to ensure the manufacturing process allows for the introduction of recycled material and that there are appropriate logistics and distribution networks to control the flow of recovered material (4) Additionally the cost of collection and possible use of 3rd party collecting centres may be an extra economic and organisational burden (3)
Benefits amp barriers Case study ndash HP ink cartridges
HP ink cartridges are retrieved by post and disassembled following consumer use PET pellets from packaging are combined with recycled drinks bottles and formed into new cartridges To date individual cartridges are recycled up to 10 times and have a 33 smaller carbon footprint per cartridge
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Identifying the true cost of waste Product sustainability opportunity
The cost of waste disposal is a small fraction typically 5 of the true cost of waste The true cost should include cost of materials and value added during the production process including costs of labour energy water equipment warehouse administration and disposal The example shown in the chart shows how value added to a cake at each stage of production increases the true cost of waste
Other key resources amp initiatives
1 Business Benefits of Resource Efficiency ndash WRAP report estimating the overall potential resource efficiency gains for UK business 2 Opportunities for Resource Efficiency in the Food and Drink Sector ndash WRAP report reviewing waste arisings at FDF member sites 3 WRAP Confidential Waste Prevention Reviews 2011-13 4 Efficient Consumer Response ndash working group co-ordinator supporting developments in process efficiency 5 Lean Manufacturing and the Environment ndash USEPA research on advanced manufacturing systems and their environmental benefits 6 Waste Arising in the Supply of Food and Drink to Households in the UK ndash focusing on manufacture distribution amp retail 7 Benefits to Change in the Retail Supply Chain ndash provides links on improving supply chain resource efficiency
There are more than pound800m worth of savings possible through improved waste in the food amp drink sector (1) Estimates place the true cost of a tonne of waste at pound550 (2) to pound2000 (3) per tonne Calculation of the true cost helps prioritise opportunities develop accurate cost-benefit analyses and implement waste prevention measures
Benefits amp barriers
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Capital allowance for green tech Product sustainability opportunity The Enhanced Capital Allowance (ECA) scheme is managed by the Carbon Trust on behalf of HMRC and DECC It allows businesses to claim a 100 first year capital allowance on certain energy and water-saving equipment against the taxable profits of the period of investment Even if the company surrenders a loss in that tax year it can still claim 19 of the capital costs (1) The Energy and Water Technology Lists (23) provide practical platforms to source new equipment
Other key resources amp initiatives
1 The Enhanced Capital Allowance scheme for energy-saving technologies ndash Carbon Trust‟s guide to the scheme 2 The Energy Technology List ndash DEFRA‟s list of approved energy-saving equipment 3 The Water Technology List ndash DEFRA‟s list of approved water-saving equipment 4 HMRC‟s guide to first year allowances
Muumlller Wiseman Dairies (formerly Robert Wiseman) utilised the ECA scheme to invest pound15m of capital towards their ldquoEnvironmental Excellence Roadmaprdquo including installing two new low loss transformers helping to achieve bull An 18 saving on electricity bull A 7 saving on gas consumption bull An overall saving of pound100000 bull Emissions reductions of 353 tCO2 pa The full environmental measures taken by staff at the plant can be seen here
Case study - Jaspers Case study ndash Muumlller Wiseman Dairies
Jaspers a family-run abattoir in Treburley Cornwall uses 17000m3 water pa They chose to install a water recycling system from the Water Technology List (3) reclaiming capital through the ECA scheme The installation bull Re-uses 90 of water for washing animal
sheds and vehicles bull Saves pound10000 pa bull ECA reduced payback period to 45 years Financial controller Michael Armstrong explains how selecting the right system allowed Jaspers to claim an ECA here
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunities The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to margarine Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to margarine ndash the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sourcing palm oil responsibly bull Closed-loop recycling
bull Identifying the true cost of waste bull Extending product shelf life bull Reducing consumer food waste bull Capital allowance for green tech
Hotspot
Reduction opportunities bull Harmonising smart planning (manufacturers) and demand
forecasting (retailers)
bull Refrigeration best practice in food and drink chill chains
Action plans
Topic guides bull Best practice in embedding sustainability in product design
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Closed-loop recycling Product sustainability opportunity The adoption of a circular economy offers considerable economic benefits (1) Strictly defined bdquoclosed-loop recycling‟ is where recycled material from one product is wholly or partially incorporated back into the same product In contrast bdquoopen-loop recycling‟ is where recycled material is used for another purpose (2) Certain materials are better suited to this process Glass aluminium steel amp plastic recycling can reduce energy GHG emissions amp water use without affecting performance eg recycling ink cartridges ndash see case study below (3)
Other resources amp initiatives
1 WRAPs vision for the UK circular economy to 2020 ndash outlines the benefits of pushing the UK economy towards circularity 2 Recycled Content Fact Sheet ndash Incpen guidance on recycled materials 3 Driving Sustainable Consumption Closed Loop Systems ndash World Economic Forum report providing overview of closed loop systems 4 Closed Loop Recycling ndash Opening The Door To Cost Saving ndash WRAP case study of closed-loop recycling 5 Ellen MacArthur Foundation (EMF) ndash works with education amp business to accelerate the transition to a circular economy 6 Environmental Benefits of Closed-Loop Glass Recycling ndash WRAP information supported by a glass collection directory
Closed-loop recycling ensures a long term relationship between customers and suppliers and provides a revenue from recovered material whilst at the same time reducing the amount of waste sent to landfill (2) A closed-loop system operator will need to ensure the manufacturing process allows for the introduction of recycled material and that there are appropriate logistics and distribution networks to control the flow of recovered material (4) Additionally the cost of collection and possible use of 3rd party collecting centres may be an extra economic and organisational burden (3)
Benefits amp barriers Case study ndash HP ink cartridges
HP ink cartridges are retrieved by post and disassembled following consumer use PET pellets from packaging are combined with recycled drinks bottles and formed into new cartridges To date individual cartridges are recycled up to 10 times and have a 33 smaller carbon footprint per cartridge
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Identifying the true cost of waste Product sustainability opportunity
The cost of waste disposal is a small fraction typically 5 of the true cost of waste The true cost should include cost of materials and value added during the production process including costs of labour energy water equipment warehouse administration and disposal The example shown in the chart shows how value added to a cake at each stage of production increases the true cost of waste
Other key resources amp initiatives
1 Business Benefits of Resource Efficiency ndash WRAP report estimating the overall potential resource efficiency gains for UK business 2 Opportunities for Resource Efficiency in the Food and Drink Sector ndash WRAP report reviewing waste arisings at FDF member sites 3 WRAP Confidential Waste Prevention Reviews 2011-13 4 Efficient Consumer Response ndash working group co-ordinator supporting developments in process efficiency 5 Lean Manufacturing and the Environment ndash USEPA research on advanced manufacturing systems and their environmental benefits 6 Waste Arising in the Supply of Food and Drink to Households in the UK ndash focusing on manufacture distribution amp retail 7 Benefits to Change in the Retail Supply Chain ndash provides links on improving supply chain resource efficiency
There are more than pound800m worth of savings possible through improved waste in the food amp drink sector (1) Estimates place the true cost of a tonne of waste at pound550 (2) to pound2000 (3) per tonne Calculation of the true cost helps prioritise opportunities develop accurate cost-benefit analyses and implement waste prevention measures
Benefits amp barriers
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Capital allowance for green tech Product sustainability opportunity The Enhanced Capital Allowance (ECA) scheme is managed by the Carbon Trust on behalf of HMRC and DECC It allows businesses to claim a 100 first year capital allowance on certain energy and water-saving equipment against the taxable profits of the period of investment Even if the company surrenders a loss in that tax year it can still claim 19 of the capital costs (1) The Energy and Water Technology Lists (23) provide practical platforms to source new equipment
Other key resources amp initiatives
1 The Enhanced Capital Allowance scheme for energy-saving technologies ndash Carbon Trust‟s guide to the scheme 2 The Energy Technology List ndash DEFRA‟s list of approved energy-saving equipment 3 The Water Technology List ndash DEFRA‟s list of approved water-saving equipment 4 HMRC‟s guide to first year allowances
Muumlller Wiseman Dairies (formerly Robert Wiseman) utilised the ECA scheme to invest pound15m of capital towards their ldquoEnvironmental Excellence Roadmaprdquo including installing two new low loss transformers helping to achieve bull An 18 saving on electricity bull A 7 saving on gas consumption bull An overall saving of pound100000 bull Emissions reductions of 353 tCO2 pa The full environmental measures taken by staff at the plant can be seen here
Case study - Jaspers Case study ndash Muumlller Wiseman Dairies
Jaspers a family-run abattoir in Treburley Cornwall uses 17000m3 water pa They chose to install a water recycling system from the Water Technology List (3) reclaiming capital through the ECA scheme The installation bull Re-uses 90 of water for washing animal
sheds and vehicles bull Saves pound10000 pa bull ECA reduced payback period to 45 years Financial controller Michael Armstrong explains how selecting the right system allowed Jaspers to claim an ECA here
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Closed-loop recycling Product sustainability opportunity The adoption of a circular economy offers considerable economic benefits (1) Strictly defined bdquoclosed-loop recycling‟ is where recycled material from one product is wholly or partially incorporated back into the same product In contrast bdquoopen-loop recycling‟ is where recycled material is used for another purpose (2) Certain materials are better suited to this process Glass aluminium steel amp plastic recycling can reduce energy GHG emissions amp water use without affecting performance eg recycling ink cartridges ndash see case study below (3)
Other resources amp initiatives
1 WRAPs vision for the UK circular economy to 2020 ndash outlines the benefits of pushing the UK economy towards circularity 2 Recycled Content Fact Sheet ndash Incpen guidance on recycled materials 3 Driving Sustainable Consumption Closed Loop Systems ndash World Economic Forum report providing overview of closed loop systems 4 Closed Loop Recycling ndash Opening The Door To Cost Saving ndash WRAP case study of closed-loop recycling 5 Ellen MacArthur Foundation (EMF) ndash works with education amp business to accelerate the transition to a circular economy 6 Environmental Benefits of Closed-Loop Glass Recycling ndash WRAP information supported by a glass collection directory
Closed-loop recycling ensures a long term relationship between customers and suppliers and provides a revenue from recovered material whilst at the same time reducing the amount of waste sent to landfill (2) A closed-loop system operator will need to ensure the manufacturing process allows for the introduction of recycled material and that there are appropriate logistics and distribution networks to control the flow of recovered material (4) Additionally the cost of collection and possible use of 3rd party collecting centres may be an extra economic and organisational burden (3)
Benefits amp barriers Case study ndash HP ink cartridges
HP ink cartridges are retrieved by post and disassembled following consumer use PET pellets from packaging are combined with recycled drinks bottles and formed into new cartridges To date individual cartridges are recycled up to 10 times and have a 33 smaller carbon footprint per cartridge
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Identifying the true cost of waste Product sustainability opportunity
The cost of waste disposal is a small fraction typically 5 of the true cost of waste The true cost should include cost of materials and value added during the production process including costs of labour energy water equipment warehouse administration and disposal The example shown in the chart shows how value added to a cake at each stage of production increases the true cost of waste
Other key resources amp initiatives
1 Business Benefits of Resource Efficiency ndash WRAP report estimating the overall potential resource efficiency gains for UK business 2 Opportunities for Resource Efficiency in the Food and Drink Sector ndash WRAP report reviewing waste arisings at FDF member sites 3 WRAP Confidential Waste Prevention Reviews 2011-13 4 Efficient Consumer Response ndash working group co-ordinator supporting developments in process efficiency 5 Lean Manufacturing and the Environment ndash USEPA research on advanced manufacturing systems and their environmental benefits 6 Waste Arising in the Supply of Food and Drink to Households in the UK ndash focusing on manufacture distribution amp retail 7 Benefits to Change in the Retail Supply Chain ndash provides links on improving supply chain resource efficiency
There are more than pound800m worth of savings possible through improved waste in the food amp drink sector (1) Estimates place the true cost of a tonne of waste at pound550 (2) to pound2000 (3) per tonne Calculation of the true cost helps prioritise opportunities develop accurate cost-benefit analyses and implement waste prevention measures
Benefits amp barriers
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Capital allowance for green tech Product sustainability opportunity The Enhanced Capital Allowance (ECA) scheme is managed by the Carbon Trust on behalf of HMRC and DECC It allows businesses to claim a 100 first year capital allowance on certain energy and water-saving equipment against the taxable profits of the period of investment Even if the company surrenders a loss in that tax year it can still claim 19 of the capital costs (1) The Energy and Water Technology Lists (23) provide practical platforms to source new equipment
Other key resources amp initiatives
1 The Enhanced Capital Allowance scheme for energy-saving technologies ndash Carbon Trust‟s guide to the scheme 2 The Energy Technology List ndash DEFRA‟s list of approved energy-saving equipment 3 The Water Technology List ndash DEFRA‟s list of approved water-saving equipment 4 HMRC‟s guide to first year allowances
Muumlller Wiseman Dairies (formerly Robert Wiseman) utilised the ECA scheme to invest pound15m of capital towards their ldquoEnvironmental Excellence Roadmaprdquo including installing two new low loss transformers helping to achieve bull An 18 saving on electricity bull A 7 saving on gas consumption bull An overall saving of pound100000 bull Emissions reductions of 353 tCO2 pa The full environmental measures taken by staff at the plant can be seen here
Case study - Jaspers Case study ndash Muumlller Wiseman Dairies
Jaspers a family-run abattoir in Treburley Cornwall uses 17000m3 water pa They chose to install a water recycling system from the Water Technology List (3) reclaiming capital through the ECA scheme The installation bull Re-uses 90 of water for washing animal
sheds and vehicles bull Saves pound10000 pa bull ECA reduced payback period to 45 years Financial controller Michael Armstrong explains how selecting the right system allowed Jaspers to claim an ECA here
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Closed-loop recycling Product sustainability opportunity The adoption of a circular economy offers considerable economic benefits (1) Strictly defined bdquoclosed-loop recycling‟ is where recycled material from one product is wholly or partially incorporated back into the same product In contrast bdquoopen-loop recycling‟ is where recycled material is used for another purpose (2) Certain materials are better suited to this process Glass aluminium steel amp plastic recycling can reduce energy GHG emissions amp water use without affecting performance eg recycling ink cartridges ndash see case study below (3)
Other resources amp initiatives
1 WRAPs vision for the UK circular economy to 2020 ndash outlines the benefits of pushing the UK economy towards circularity 2 Recycled Content Fact Sheet ndash Incpen guidance on recycled materials 3 Driving Sustainable Consumption Closed Loop Systems ndash World Economic Forum report providing overview of closed loop systems 4 Closed Loop Recycling ndash Opening The Door To Cost Saving ndash WRAP case study of closed-loop recycling 5 Ellen MacArthur Foundation (EMF) ndash works with education amp business to accelerate the transition to a circular economy 6 Environmental Benefits of Closed-Loop Glass Recycling ndash WRAP information supported by a glass collection directory
Closed-loop recycling ensures a long term relationship between customers and suppliers and provides a revenue from recovered material whilst at the same time reducing the amount of waste sent to landfill (2) A closed-loop system operator will need to ensure the manufacturing process allows for the introduction of recycled material and that there are appropriate logistics and distribution networks to control the flow of recovered material (4) Additionally the cost of collection and possible use of 3rd party collecting centres may be an extra economic and organisational burden (3)
Benefits amp barriers Case study ndash HP ink cartridges
HP ink cartridges are retrieved by post and disassembled following consumer use PET pellets from packaging are combined with recycled drinks bottles and formed into new cartridges To date individual cartridges are recycled up to 10 times and have a 33 smaller carbon footprint per cartridge
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Identifying the true cost of waste Product sustainability opportunity
The cost of waste disposal is a small fraction typically 5 of the true cost of waste The true cost should include cost of materials and value added during the production process including costs of labour energy water equipment warehouse administration and disposal The example shown in the chart shows how value added to a cake at each stage of production increases the true cost of waste
Other key resources amp initiatives
1 Business Benefits of Resource Efficiency ndash WRAP report estimating the overall potential resource efficiency gains for UK business 2 Opportunities for Resource Efficiency in the Food and Drink Sector ndash WRAP report reviewing waste arisings at FDF member sites 3 WRAP Confidential Waste Prevention Reviews 2011-13 4 Efficient Consumer Response ndash working group co-ordinator supporting developments in process efficiency 5 Lean Manufacturing and the Environment ndash USEPA research on advanced manufacturing systems and their environmental benefits 6 Waste Arising in the Supply of Food and Drink to Households in the UK ndash focusing on manufacture distribution amp retail 7 Benefits to Change in the Retail Supply Chain ndash provides links on improving supply chain resource efficiency
There are more than pound800m worth of savings possible through improved waste in the food amp drink sector (1) Estimates place the true cost of a tonne of waste at pound550 (2) to pound2000 (3) per tonne Calculation of the true cost helps prioritise opportunities develop accurate cost-benefit analyses and implement waste prevention measures
Benefits amp barriers
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Capital allowance for green tech Product sustainability opportunity The Enhanced Capital Allowance (ECA) scheme is managed by the Carbon Trust on behalf of HMRC and DECC It allows businesses to claim a 100 first year capital allowance on certain energy and water-saving equipment against the taxable profits of the period of investment Even if the company surrenders a loss in that tax year it can still claim 19 of the capital costs (1) The Energy and Water Technology Lists (23) provide practical platforms to source new equipment
Other key resources amp initiatives
1 The Enhanced Capital Allowance scheme for energy-saving technologies ndash Carbon Trust‟s guide to the scheme 2 The Energy Technology List ndash DEFRA‟s list of approved energy-saving equipment 3 The Water Technology List ndash DEFRA‟s list of approved water-saving equipment 4 HMRC‟s guide to first year allowances
Muumlller Wiseman Dairies (formerly Robert Wiseman) utilised the ECA scheme to invest pound15m of capital towards their ldquoEnvironmental Excellence Roadmaprdquo including installing two new low loss transformers helping to achieve bull An 18 saving on electricity bull A 7 saving on gas consumption bull An overall saving of pound100000 bull Emissions reductions of 353 tCO2 pa The full environmental measures taken by staff at the plant can be seen here
Case study - Jaspers Case study ndash Muumlller Wiseman Dairies
Jaspers a family-run abattoir in Treburley Cornwall uses 17000m3 water pa They chose to install a water recycling system from the Water Technology List (3) reclaiming capital through the ECA scheme The installation bull Re-uses 90 of water for washing animal
sheds and vehicles bull Saves pound10000 pa bull ECA reduced payback period to 45 years Financial controller Michael Armstrong explains how selecting the right system allowed Jaspers to claim an ECA here
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Identifying the true cost of waste Product sustainability opportunity
The cost of waste disposal is a small fraction typically 5 of the true cost of waste The true cost should include cost of materials and value added during the production process including costs of labour energy water equipment warehouse administration and disposal The example shown in the chart shows how value added to a cake at each stage of production increases the true cost of waste
Other key resources amp initiatives
1 Business Benefits of Resource Efficiency ndash WRAP report estimating the overall potential resource efficiency gains for UK business 2 Opportunities for Resource Efficiency in the Food and Drink Sector ndash WRAP report reviewing waste arisings at FDF member sites 3 WRAP Confidential Waste Prevention Reviews 2011-13 4 Efficient Consumer Response ndash working group co-ordinator supporting developments in process efficiency 5 Lean Manufacturing and the Environment ndash USEPA research on advanced manufacturing systems and their environmental benefits 6 Waste Arising in the Supply of Food and Drink to Households in the UK ndash focusing on manufacture distribution amp retail 7 Benefits to Change in the Retail Supply Chain ndash provides links on improving supply chain resource efficiency
There are more than pound800m worth of savings possible through improved waste in the food amp drink sector (1) Estimates place the true cost of a tonne of waste at pound550 (2) to pound2000 (3) per tonne Calculation of the true cost helps prioritise opportunities develop accurate cost-benefit analyses and implement waste prevention measures
Benefits amp barriers
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Capital allowance for green tech Product sustainability opportunity The Enhanced Capital Allowance (ECA) scheme is managed by the Carbon Trust on behalf of HMRC and DECC It allows businesses to claim a 100 first year capital allowance on certain energy and water-saving equipment against the taxable profits of the period of investment Even if the company surrenders a loss in that tax year it can still claim 19 of the capital costs (1) The Energy and Water Technology Lists (23) provide practical platforms to source new equipment
Other key resources amp initiatives
1 The Enhanced Capital Allowance scheme for energy-saving technologies ndash Carbon Trust‟s guide to the scheme 2 The Energy Technology List ndash DEFRA‟s list of approved energy-saving equipment 3 The Water Technology List ndash DEFRA‟s list of approved water-saving equipment 4 HMRC‟s guide to first year allowances
Muumlller Wiseman Dairies (formerly Robert Wiseman) utilised the ECA scheme to invest pound15m of capital towards their ldquoEnvironmental Excellence Roadmaprdquo including installing two new low loss transformers helping to achieve bull An 18 saving on electricity bull A 7 saving on gas consumption bull An overall saving of pound100000 bull Emissions reductions of 353 tCO2 pa The full environmental measures taken by staff at the plant can be seen here
Case study - Jaspers Case study ndash Muumlller Wiseman Dairies
Jaspers a family-run abattoir in Treburley Cornwall uses 17000m3 water pa They chose to install a water recycling system from the Water Technology List (3) reclaiming capital through the ECA scheme The installation bull Re-uses 90 of water for washing animal
sheds and vehicles bull Saves pound10000 pa bull ECA reduced payback period to 45 years Financial controller Michael Armstrong explains how selecting the right system allowed Jaspers to claim an ECA here
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a productrsquos maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Capital allowance for green tech Product sustainability opportunity The Enhanced Capital Allowance (ECA) scheme is managed by the Carbon Trust on behalf of HMRC and DECC It allows businesses to claim a 100 first year capital allowance on certain energy and water-saving equipment against the taxable profits of the period of investment Even if the company surrenders a loss in that tax year it can still claim 19 of the capital costs (1) The Energy and Water Technology Lists (23) provide practical platforms to source new equipment
Other key resources amp initiatives
1 The Enhanced Capital Allowance scheme for energy-saving technologies ndash Carbon Trust‟s guide to the scheme 2 The Energy Technology List ndash DEFRA‟s list of approved energy-saving equipment 3 The Water Technology List ndash DEFRA‟s list of approved water-saving equipment 4 HMRC‟s guide to first year allowances
Muumlller Wiseman Dairies (formerly Robert Wiseman) utilised the ECA scheme to invest pound15m of capital towards their ldquoEnvironmental Excellence Roadmaprdquo including installing two new low loss transformers helping to achieve bull An 18 saving on electricity bull A 7 saving on gas consumption bull An overall saving of pound100000 bull Emissions reductions of 353 tCO2 pa The full environmental measures taken by staff at the plant can be seen here
Case study - Jaspers Case study ndash Muumlller Wiseman Dairies
Jaspers a family-run abattoir in Treburley Cornwall uses 17000m3 water pa They chose to install a water recycling system from the Water Technology List (3) reclaiming capital through the ECA scheme The installation bull Re-uses 90 of water for washing animal
sheds and vehicles bull Saves pound10000 pa bull ECA reduced payback period to 45 years Financial controller Michael Armstrong explains how selecting the right system allowed Jaspers to claim an ECA here
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Capital allowance for green tech Product sustainability opportunity The Enhanced Capital Allowance (ECA) scheme is managed by the Carbon Trust on behalf of HMRC and DECC It allows businesses to claim a 100 first year capital allowance on certain energy and water-saving equipment against the taxable profits of the period of investment Even if the company surrenders a loss in that tax year it can still claim 19 of the capital costs (1) The Energy and Water Technology Lists (23) provide practical platforms to source new equipment
Other key resources amp initiatives
1 The Enhanced Capital Allowance scheme for energy-saving technologies ndash Carbon Trust‟s guide to the scheme 2 The Energy Technology List ndash DEFRA‟s list of approved energy-saving equipment 3 The Water Technology List ndash DEFRA‟s list of approved water-saving equipment 4 HMRC‟s guide to first year allowances
Muumlller Wiseman Dairies (formerly Robert Wiseman) utilised the ECA scheme to invest pound15m of capital towards their ldquoEnvironmental Excellence Roadmaprdquo including installing two new low loss transformers helping to achieve bull An 18 saving on electricity bull A 7 saving on gas consumption bull An overall saving of pound100000 bull Emissions reductions of 353 tCO2 pa The full environmental measures taken by staff at the plant can be seen here
Case study - Jaspers Case study ndash Muumlller Wiseman Dairies
Jaspers a family-run abattoir in Treburley Cornwall uses 17000m3 water pa They chose to install a water recycling system from the Water Technology List (3) reclaiming capital through the ECA scheme The installation bull Re-uses 90 of water for washing animal
sheds and vehicles bull Saves pound10000 pa bull ECA reduced payback period to 45 years Financial controller Michael Armstrong explains how selecting the right system allowed Jaspers to claim an ECA here
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Capital allowance for green tech Product sustainability opportunity The Enhanced Capital Allowance (ECA) scheme is managed by the Carbon Trust on behalf of HMRC and DECC It allows businesses to claim a 100 first year capital allowance on certain energy and water-saving equipment against the taxable profits of the period of investment Even if the company surrenders a loss in that tax year it can still claim 19 of the capital costs (1) The Energy and Water Technology Lists (23) provide practical platforms to source new equipment
Other key resources amp initiatives
1 The Enhanced Capital Allowance scheme for energy-saving technologies ndash Carbon Trust‟s guide to the scheme 2 The Energy Technology List ndash DEFRA‟s list of approved energy-saving equipment 3 The Water Technology List ndash DEFRA‟s list of approved water-saving equipment 4 HMRC‟s guide to first year allowances
Muumlller Wiseman Dairies (formerly Robert Wiseman) utilised the ECA scheme to invest pound15m of capital towards their ldquoEnvironmental Excellence Roadmaprdquo including installing two new low loss transformers helping to achieve bull An 18 saving on electricity bull A 7 saving on gas consumption bull An overall saving of pound100000 bull Emissions reductions of 353 tCO2 pa The full environmental measures taken by staff at the plant can be seen here
Case study - Jaspers Case study ndash Muumlller Wiseman Dairies
Jaspers a family-run abattoir in Treburley Cornwall uses 17000m3 water pa They chose to install a water recycling system from the Water Technology List (3) reclaiming capital through the ECA scheme The installation bull Re-uses 90 of water for washing animal
sheds and vehicles bull Saves pound10000 pa bull ECA reduced payback period to 45 years Financial controller Michael Armstrong explains how selecting the right system allowed Jaspers to claim an ECA here
Hotspot
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain in particular in manufacturing transport bulk storage and retail In terms of energy use and CO2e emissions refrigeration is the most important utility in food and drink manufacturing and retail operations This action plan addresses the management operation maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions
Resources
1 Defra and SKM Enviros 2011 - Examination of the global warming potential of refrigeration in the food chain 2 FDF and others 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3 IOR BRA Carbon Trust 2010 - Refrigeration road map for the food retail sector
Saving Potential
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Refrigerant
GHG
emissions
Energy
Existing
Systems 50 25
New
Systems gt90 40
Implementation Process
Improve Management Information Cooling loads energy use operating data leak rates
Invest in existing refrigeration plants Leakage replace leaky components replace R404A Energy better maintenance operation and control
Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage
Hotspot
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Help section
This section contains background information on the contents of this slide deck including
1Frequently Asked Questions (FAQs)
2Terms of useDisclaimer
3Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4Reduction opportunities ndash a list of all those developed to date
5Action plans amp topic guides ndash a list of all those developed to date
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
FAQs
1What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement products Website wwwwraporgukpsf
2What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus further investigation
4How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any significant data gaps As every supply chain is different this information should be used to guide further research into your own supply chain
5Which other product summaries are available and where can I get them from A summary of products researched to date is available at the end of this deck
6How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the top right hand side of each slide to send feedback to the PSF team
7How can I use this content See our bdquoTerms of Use‟ slide
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Terms of use
While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback
Action plan amp topic guide list
Action plans
bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
Topic guides
bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Introduction Opportunities Hotspots Resources Help
Submit feedback