CSR at Dupont by Annette Hansen, Dupont


Published on

Presentation at the conference "CSR - a driver for innovation and competitiveness in the Nordic region" October 11 2012 in Trondheim.

Published in: Business
  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide
  • DuPont continues to evolve. Years ago DuPont was commonly known as the chemical company that invented nylon. Today, our largest segment contains a seed business and a crop protection business. What might surprise you is that our largest raw material is agricultural materials.
  • DuPont is focusing its scientific innovation primarily on three challenges - Food, Energy and Protection.One in seven people on Earth goes to bed hungry each night. Ensuring that enough healthy, nutritious food is available for people everywhere is one of the most critical challenges facing humanity.By 2035, global demand for energy will increase by 36%. We will need to find new and cleaner energy sources and new ways to use our existing sources more efficiently. A growing population places increased pressure on people and the environment. One of our greatest challenges in the coming decades will be adequately protecting humanity and the world we share.Solutions to many of these global challenges can be found in science.
  • Our ingredients also enable the food industry to e.g:Reduce food waste by applying enzymes, emulsifiers and cultures – e.g. in bread increasing shelf lifeReplace animal derived raw materials with vegetable based oil and protein, which has a significantly lower impactReplace high impact vegetable sources with low impact vegetable sources – e.g. in brewing enabled by enzyme technologyReduce the amount fat, sugar and salt and thus reduce the environmental burden while addressing obesity and health Increase the amount of healthy fibre in bread and other products
  • Assumptions: Milk powder DK is 9 kg CO2e per kg in DK (LCAfood). We have used 10 kg CO2e per kg in this example for the US. Impacts for whey powder is assumed to me 2 kg CO2e per kg (12% protein)
  • CSR at Dupont by Annette Hansen, Dupont

    1. 1. CSRA driver for innovation and competitiveness11 October 2012Annette Hansen Sustainability Nutrition Health
    2. 2. DuPont 2011 segment sales $2.5B $9.2B Nutrition & Health $4.3B Agriculture Performance Coatings $3.2B $6.8B Electronics & Communications $38B* Performance Materials $7.8B $3.9B Performance Safety & Chemicals $0.7B Protection Industrial Biosciences 2* Total company sales exclude transfers.
    3. 3. DuPont Nutrition & HealthOur Offerings A broad range of ingredients for manufacturers of food and beverages, dietary supplements and pet food, providing enhanced bioprotection, improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact.DuPont Qualicon Science-based systems for pathogen detection and microbialDiagnostics monitoring. Innovative soy-based technologies for food, meat and nutritional products, spanning multiple applications and relevant to broad market segments — all delivering healthy, nutrition ingredients. 3
    4. 4. DuPont Growth StrategyWe are applying our science to find solutions to some really BIG challenges Food Energy Protection Feeding the World Reducing Our Dependence Keeping People & on Fossil Fuels the Environment Safe 4
    5. 5. Important external trends › World population will increase with ~30% reaching 9 billion people in 2050 › The middle-class consumers are expected to grow from 1.8 billion to 4.9 billion in 2030 (~ 85% comes from Asia) › The proportion of older people (that is, those aged 60 years or over) is expected to double from 2007 and reach 22% in 2050 › 44 million people was driven into poverty by rising food prices in 2010 › More than one billion people are undernourished – one of every sixth in the world – the same number of people are overweight, 300 million are obese › One of six Americans suffers from some form of food borne illness, is hospitalized or may even die from a food borne illness 5Source: http://www.foodsecurity.ac.uk/issue/facts.html
    6. 6. Understanding our value chain to increase our focus› Greenhouse gas emissions related to our raw materials are more than 2 times higher than the emissions from our own operations› Avoided impacts from using our products are estimated to be 2.5 times higher than our total impacts The carbon footprint to be updated with N&H data in 2012 Opportunities Opportunities 6
    7. 7. Sustainability trends and impacts drives our strategies andtargets› Our commitment to address global challenges drive our value chain based strategies and targets 7
    8. 8. How food ingredients can help impact reduction in thevalue chain Nutrition & Health Ingredients and Enzymes  Replacement of  Manufacturinghigh impact raw Food waste Efficiency materials 8
    9. 9. The sustainability challenges with food production › 30% of all human induced greenhouse gas emissions are related to food › 30% of all food is wasted in the household › This results in a high pressure on resources such as land, water and biodiversity › Increasingly volatile commodity prices 9Foley et al. (2011): Solutions for a Cultivated Planet. Nature (2011)Gustavsson et al. (2011): Global Food Losses and Food Waste, FAO (2011)
    10. 10. Impact profile of food productsGHG emissions ‘most products’ food products Life cycle stage Raw materials Processing Use Waste treatment 10
    11. 11. How food waste relates to agricultural impacts Household Food Waste 30% Other losses in the value chain ?% 11
    12. 12. Why food is wasted? – A developed world example Food that has passed a date label, gone moldy, rotten, looked, smelt or tasted bad 12
    13. 13. LCA of XIVIATM (comparative study) Greenhouse gas emissions (kg CO2e) per kg product45,040,0 Xylitol production35,0 Xylose production30,025,020,015,010,0 5,0 0,0 Xivia Xylitol *ISO 14044 compliant from Danisco) (reviewed by a panel of three external experts) (Wood based comparative LCA (Made from corn cobs) 13
    14. 14. Example – The important role in CO2 reduction ofingredients in Mexico’s bread products This represents On average, 30% of bread 1.44 Million products are wasted tonnes CO2e from Mexico’s packaged Wheat Flour bread sales If we could preventYeast 20% of this waste Stabilizers in the household.... Emulsifiers Enzymes …this would represent a saving of more than 288,000 tonnes of CO2eThis is roughly equivalent to taking 12,000 every year cars off of Mexico City’s streets 14
    15. 15. Example – Impact reduction in milk Reduction of 46 g milk powder Milk ~ 460g CO2e (US) Stabilizer system Less Impactful Replacement Use of 1 g extra RECODAN (RM) Use of 50 g more whey powder ~ 4 gram CO2e ~ 100g CO2e Avoided Net CO2e savings per 460g = liter of milk CO2e 356 g CO2e Induced 15 104g CO2e
    16. 16. SustainabilityBalancing environmental, social and economic factors throughout the valuechain Sustainability is about: • Focusing on what’s matter • Turning impacts and challenges into opportunities Using sustainability as a growth platform and a competitive advantage