WelcomeSteve Malkin

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To empower organisations and their people to make year on year progress on sustainability.

Twitter @ThePlanetMark #ProtectAnAcre

The Planet Mark

The future of

sustainability to 2020

Shirley Duncalf Head of Sustainability Bidvest Foodservice

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What’s it all about?

Serving up sustainability in foodservice

plate2planet.com

Collaboration in foodservice to:

Encourage companies to share case studies, experiences and news

Support sustainability progress through supply chains and food offerings

Provide a source of inspiration, ideas and tangible tools to help individuals and companies develop their CSR credentials

Our partners

Our journey

forward thinkingfor the journey ahead

What are we facing right now?

1.Increasing population

2.Increasing levels of urbanisation

3.The rightful goal to alleviate poverty

4.Climate change

Great Britain today

Right now the UK is only 61% self sufficient

Source: Defra

What does it mean for caterers?

Energy use Sourcing Waste management Government influence Media spotlight

Product shortages Energy supply

Water Climate change

Population Consumer interest

Now… …2025

The consumer voice

35% 34% 27% 26%

26% 24% 23% 22%

19% 18% 17% 15%

13% 13% 11% 11%

The consumer voice

What now?

Collaboration is key to what we do today and for the future

Working together to develop viable solutions across the supply chain to meet the likely consumer demands and sustainability challenges:

Energy and water sourcing / consumption

Waste prevention and reduction

Sustainable health and nutrition

“If you really think the environment is less important than the economy. Try holding your breath while you count your money.”

Dr Guy McPherson

Tackling waste through collaboration –

Hospitality and Food Service perspective

Peter Worsey Food and Drink Sector Specialist WRAP

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Presentation content

• Session objectives • Overview of WRAP and what we do • The Courtauld 2025 Commitment • Hospitality and Food Service – food waste arising's and influence • Examples of waste prevention and collaboration• Tools and guidance

Objectives

1. To give you a macro view of food waste in hospitality and food service sector and examples of collaboration to prevent/reduce waste in the supply chain.

2. To get you thinking about how this relates to your own business and supply chain and the opportunities for implementation and collaboration.

What WRAP is about

How WRAP works

WHAT WRAP DOES

Research & evidence

Collaboration through

voluntary agreements

CampaignsGrant-

making & investment

Evaluation of impact

What WRAP does

WHAT WRAP DOES

Businesses

Local authorities

Trade AssociationsCharities

Community Groups

WRAP initiatives

The Courtauld Commitment 2025

Courtauld 2025 - collective ambition

Courtauld 2025 - context

12.3 By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses

“Puts UK on course to achieve SDG 12.3 ahead of 2030 goal”.

http://sdgcompass.org/

Courtauld 2025 – working together

Business signatories

Trade & Sector signatories

• Launched 2012

• 230 signatories and supporters

• Helping the sector reduce food and packaging waste and increase recycling

• Targets agreed over a 3 year period

• Working Groups and Resources

HaFS Sector Agreement

Increase amount re-cycled to AD

to 70%

Reduce food and packaging waste by 5%

Hospitality and Food Service Waste Research

Source: www.wrap.org.uk/content/overview-waste-hospitality-and-food-service-sector

How much total food waste in the UK?

Waste/Surplus in M tonnes:

? 2.4 0.24 0.9 7.0

% of production/sales/purchases:

4% 0.7% 18% 20%

The cost to sector

Cost breakdown by sub sector

Detailed sub sector focus - example

Food waste arising in the sector

Consumer behaviours and attitudes to waste

Source: www.wrap.org.uk/content/less-food-waste-saves-money

Consumer insight

Examples of waste prevention and collaboration

Food waste hierarchy

Food waste prevention in action

Action: Reduced buffet container sizes Smart production planning Greater use of small batch preparation Greater staff engagement Setting weekly food waste reduction targets

After 8 weeks in just one restaurant, the work at Crieff Hydro reduced food waste costs by around 43% and by 31% in weight per cover terms. This equates to an annual saving

of around 11.5 tonnes of food, with approximately £51,750 of savings.

Collaboration in action

Hotel & restaurant Hotel Coffee shop Youth centre & hostel

Recycling rate increased from 28% to

72% by segregating and implementing food

collection service.

Together: WRAP waste reviews, working with local suppliers to use reusable delivery boxes and influencing enhanced food waste collection services.

25% reduction in the purchase of perishable food and reduced costs across all departments,

saving about £15,000 pa.

Recycling rate increased from 75%

to 94% through enhanced

segregation.

Potential to increase recycling

rates through diversion of food

waste.

Cross sector collaboration taking place

Academia

Government

Retailers

Manufacturers

Hospitality & Food service

Trade bodies

Local authorities

Technology providers

WRAP Resources

www.wrap.org.uk/hospitality

Other Resources

Trade and Sector Associations

“What works in the real world is cooperation... because nobody's

right all the time."

Concluding thought

Thank you for listeningwww.wrap.org.uk

Trailblazing the Healthy Eating Agenda: “The Sugar Debate”

Panellists Twitter

Julie Barker, University of Brighton @JulieBarker8

Dan Parker

David Jones, Bidvest Foodservice @BidvestFoodUK

Andy Jones, Former Chair of HCA @mynameisAndyJ

Anna Turrell

Nestlé Professional

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The landscape

Challenges and opportunities…

Secure supply

Manage risk; operational, reputational, regulatory

Improve quality of supply

Increase yield

Improve supplier relationships

Build competitive advantage

Build consumer trust

Inform strategic decision making

Get ahead of the game

Consolidating procurement processes

Going beyond Tier-1

Transparency across the supply chain

Influencing change

Sub-contractors and agencies

Commercial pressure & competition

Building the business case

Securing supply

Sharedinsight

Good forBusiness

Developing insightsinto the future of farming

We improve farm management through tools, training, and technical know-how that will produce high quality raw materials that go into our products.

Good forSociety

Improving farming insights, quality and yields

Farmers are benefiting from deeper understanding of better farming

techniques which are helping them increase their own productivity.

Growing the next generation of farmers

Rural development and responsible sourcing at Nestlé

Roll-out the Nestlé Cocoa

Plan with cocoa farmers

Continuously improve our green coffee supply chain

Roll-out the Rural Development Framework to

understand the needs of farmers

Implement responsible

sourcing in our supply chain

Our commitments

Rural development and responsible sourcing

CerealsCereals

Responsible sourcing targets Traceability targets

Nestlé Responsible Sourcing Guideline

Our approach to responsible sourcing

Enabling farmers to run profitable farms

• Farmer training• Higher yielding cocoa plants• Access to better inputs• Reward farmers for good quality cocoa

Improving social conditions • Assisting with solutions to identified cases of

child labour with practical help for children, mothers and communities such as school building

• Promoting gender equality • Water and sanitation provision

• Building long term supply chain relationships• Supply chain transparency to farmer group• Respect the environment and avoid

deforestation

Collaboration, transparency and public reporting Working within WCF’s CocoaAction, and with independent partners like the Fair Labor Association,

UTZ, Fairtrade, IDH, local NGOs and research organisations

Long term supply sustainable, quality cocoa

The Nestlé Cocoa Plan

• From January 2016 all of our confectionery and chocolate biscuits sold in the UK and Ireland now contains 100% certified sustainable cocoa

• All the cocoa in our KITKAT, QUALITY STREET, AERO, BREAKAWAY, BLUE RIBAND, DRIFTER, TOFFEE CRISP, MUNCHIES, BLUE RIBAND, and YORKIE confectionery and chocolate biscuit bars are now independently certified by Fairtrade and UTZ to ensure the cocoa is sourced and produced sustainably on farms with safe working conditions

• For more info visit: www.nestlecocoaplan.com

The Nestlé Cocoa Plan in the UK & Ireland

£213m Commitments until 2020

A global plan with 3 pillars NESCAFÉ Plan goals

* 4C is the baseline standard for sustainability in the Industry

Global commitment

UK: Around 50% savings on energy & water on the new NESCAFÉ GOLD

Blend line this year.

Our achievementsUK Packaging initiative

21% less carton on NESCAFÉ CAFÉ Menu

Cappuccino packs

The NESCAFÉ Plan

OUR COMMITMENT To build partnerships with dedicated dairy farmers helping them over the long-term to improve their livelihoods.

We will do this by training and developing current and future generations to deliver the best quality milk from sustainable farming practices

Opportunities from the total dairy value chain

Market Strategy

Animal Welfare Transparency & Traceability

Compliance & Added Value Opportunities

Alignment of quality from farm to factory Lean dairy farming Engaging with our

communitiesFuture generations of

farmers Working with nature

Source 100% of our milk though a sustainable farming model which supports the UK dairy industry

The Nestlé Milk Plan

• 2 year programme for young dairy farmers • 8 topical events held over the programme, including:

• Advanced farm management • Financial training • Dairy industry politics • Media training • Presentation skills • Leadership skills

• Mentoring system involving Nestlé experts from across the business

• Opportunity to align with DairyCo’s DairyPro initiative

Nestlé’s Next Generation Dairy Farmers Programme

Land acquisition

Living wageAccess to water & sanitation

Child labour

Right to freedom of association &

collective bargaining

Safety & health

Forced labour

Workers accommodation and access to basic services

Access to grievance mechanisms

Data protection & privacy

Working time

Responsible sourcing and human rights

• Identified 11 salient human rights

• Action plans for each salient right

• Integrated into 12 priority commodities

Available on www.nestlé.co.uk homepage

Transparency in the supply chain: modern slavery

Thank you!

Contact me

anna.turrell@uk.nestle.com +44 (0) 20 8667 6301

‘How can the industry effectively tackle food and packaging waste management across the sector?’

Panellists Twitter

Xanthe Galanis-Hancox, Vegware @vegware

Ylva Johannesson, SRA @ylva_j

Mark Jankovich, Delphis Eco @DelphisEco

Peter Worsey, WRAP @WRAP_UK

Shirley Duncalf, Bidvest Foodservice @BidvestFoodUK