can an 80 year old technology lead
play

Can an 80 year old technology lead London 11 th June 2015 to more - PowerPoint PPT Presentation

BFFF Industry Forum Can an 80 year old technology lead London 11 th June 2015 to more Sustainable Food Consumption ? Peter Hajipieris Group Director for Corporate Social Responsibility Iglo Foods Group Agenda 1. Who is Iglo Foods Group ? 2.


  1. BFFF Industry Forum Can an 80 year old technology lead London 11 th June 2015 to more Sustainable Food Consumption ? Peter Hajipieris Group Director for Corporate Social Responsibility Iglo Foods Group

  2. Agenda 1. Who is Iglo Foods Group ? 2. Iglo Group’s approach to Sustainable Food Consumption 3. Maximising Foods Resources via the MOFP 4. Removing Blind Spots to understanding MOFP & FRUP 5. Freezing and Frozen Food – inherently high Food Resources Utilisation Potential 6. Summary

  3. 1. Who is Iglo Foods Group ?

  4. Iglo Group is Europe’s #1 Frozen Food Company … 12.0% 10.1% 10.0% 8.0% Market share (%) 6.0% 4.8% 4.5% 4.3% 4.0% 3.2% 2.3% 2.0% 1.6% 1.3% 1.0% 0.8% 0.0% Source: Company information, Euromonitor, AC Nielsen, IRI (1) Market positions as per AC Nielsen and IRI MAT data ending 2 December 2013

  5. #1 frozen brand in most countries – consumer focus 1 (2) 2 1 1 1 1 1 1 1

  6. Iglo Group’s food vision

  7. 2. Iglo‘s higher purpose is to +ve Nudge on Sustainable Food Consumption by Maximising Food Resources .... ……Sea/Field to Plate

  8. Responsibility has many forms >> Sustainability Environmental Responsibility Sustainable Economics Social 8

  9. Iglo takes a 360 ° approach to CSR & Sustainability Re-Sourcing Traceability People Environmental Legality Economics Operations Food Safety + + Marketing Social Quality/GMP Profit & ROI Nutrition Re-investment Taste Labelling Educating

  10. Delivered via Forever Food Together programme

  11. Why? Iglo depends on the Planet to feed consumers

  12. Maximising Food Resources: a must in today’s World Global Ecological Footprint Number of planets Year Human demand on the biosphere more than doubled between 1961 and 2007 (Global Footprint Network, 2010)

  13. Reducing Footprints; a tried and tested approach Historical or Present Footprint Future Impact Plate Plate Land/ Land/ Sea Sea 13

  14. Iglo active in Responsible Sourcing & Verification for 20 years • International multi-stakeholder sustainability programmes to build upstream Food Supply Chain Resilience – more sustainable food sources • Significant investments to deliver ‘Certified Food Supply Chains ’ e.g.

  15. Another way is for: Policymaking Projects on RRR’s The FAO (2013) Toolkit publication promotes the REDUCE, REUSE, RECYCLE/RECOVER MESSAGE

  16. But Societal Change can manifest ‘unsustainability’ • ‘ Over - developed’ Sust programmes/models; not always needed • Generation/Education Gap: origins of Food Safety & GMP forgotten • And Faster Living; Urbanisation has increased ‘Wasteful Society ’ behaviour

  17. EU is a net debtor on Resources Utilisation Ecological Footprint vs Domestic Biocapacity * * Global Footprint Network, Global Atlas 2010

  18. 3. And so … … Maximising Food Resources now needs another way based on the MOFP….

  19. Most do not realise…. 1/3 of Global Food is lost or wasted UN FAO study - Swedish Institute for Food and Biotechnology – 11 May 2011

  20. And i f Global Food Waste was converted into CO2e and was a Country – it would be third most emitting country on the planet after China and the US Source: FAO

  21. EU waste: predicted to increase EU 2014: 89m tonnes EU 2020: 126m tonnes Counting the Cost of Food Waste: EU Food Waste Prevention, Preparatory study on food waste across EU 27, BIO Intelligence Service, a report commissioned by the European Commission, October 2010, p.16

  22. Developed Countries waste most of the food – supply chain >> Iglo Group schematic of BCFN elaboration of Eurostat data, 2010

  23. But biggest contributor to food waste is in households (42 %)… ..but no one knew in what way ? Counting the Cost of Food Waste: EU Food Waste Prevention, Preparatory study on food waste across EU 27, BIO Intelligence Service, a report commissioned by the European Commission, October 2010, p.16

  24. So how can existing food technology Nudge Sustainable Food Consumption in right direction ??

  25. Remove FOOD KNOWLEDGE BLIND SPOTS

  26. Re-educate.. How and Why FOOD CAN BE ACCESSED MORE SUSTAINABLY

  27. Fact: 1 Without Industry Food Standards – the prospect of more Sustainable Food Consumption would be negligible

  28. Fact: 2 Billions of people eat food safely due to the MOFP…. Method of Food Preservation

  29. Fact 3: The Method of Food Preservation fundamental technology that has and can reduce food spoilage and food waste

  30. THE NEED TO EXTEND Removing a key Education Blind Spot SHELF - LIFE defined the arrival of new METHODS OF FOOD PRESERVATION >> beginnings of Food Resource Utilisation >> beginnings of Sustainable Food Consumption

  31. e.g. Beginnings of Food Resources Utilisation Drying – Salting – Smoking - Pickling Block Ice & Icing Canning

  32. Clarence Birdseye’s invention of FREEZING step-changed global Food Resources Utilisation Freezing of Food

  33. MOFP has been core to evolution in Food Industry Standards Drying, Salting, Smoking, Pickling Icing Canning Freezing of Food 1920’s Food Safety & Codex National Regulations HACCP/HAZOPS Quality Assurance ISO 9000 TQM etc EU Vertical & Horizontal Regulations Time - Illustrative

  34. Now: A new phase to Maximise Food Resources Conservation; Sustainable Development; SC Resilience Re- Cycling to RRR’s Eco labelling & Verification Schemes Carbon Measure & Management ‘Water/Waste Management Circular Economy Food Resource Utilisation Potential NOW Time - Illustrative

  35. 2012: No actual In-home data on MOFP vs behaviours • 2012: Independent Research by Hallam University, Sheffield UK: Test Hypothesis Frozen vs Chilled in home; Frozen Meals, Chicken, Fish, Field Veg and Potato products • July 2014: Peer Review of Hallam Study published by British Food Journal 35

  36. Consumer Insights: around MOFP are significant • 2014: Hallam Study is the first such study to confirm this: Eating frozen food generated 47% less food waste 36

  37. 4. Hypothesis validated: Freezing Maximises Food Resources due to an inherent high ‘FRUP'

  38. FRUP: derived from the Method of Food Preservation ‘Food Resources Utilisation Potential’ = The level that any given food resource can be maximised in a given supply chain Chilled Frozen Illustrative

  39. Freezing and Frozen Food • Shelf-Life allows high FRUP to be realised • Maximises food resources end to end • Tried & Tested: No new technology needed • Allows use r s to ‘Choice - Edit’ food they need • Frozen: Inherent; Nutritious; Portion Control

  40. 5. Freezing & Frozen thus has a high FRUP - and this does improve Sustainable Food Consumption

  41. Hence: Iglo‘s higher purpose CSR Educate consumers across European markets of the unique advantages of Freezing and Frozen to help tackle food waste

  42. Sits at the top of Forever Food Together 2020 transformative Goals

  43. Symbolised by ‘Green’ FFT Captain’s Promises

  44. Forever Food Together story on all country websites

  45. 6. Summary – we all have work to do on ‘Blind Spots’

  46. Policymakers; Academics & Industry need to give similar Messages: How to access & handle food better to reduce waste What should we focus on to step-change impact  More in- home research across MOFP’s  Define Unavoidable Food Waste  Define Avoidable Food Waste with industry expert practitioners not theory based simulations 2015 -  Encourage consumers to make responsible 2020 choices NOW ….

  47. Freezing and Frozen Food – is a responsible food choice and does leads to more Sustainable Food Consumption

  48. Thank You

Recommend


More recommend