2. Nestlรฉ at a glance
๏ง CHF 91.6 billion in sales in 2014
๏ง 339,000 employees in over 197
countries
๏ง 442 factories in 86 countries
๏ง 34 research, development and
technology facilities worldwide
๏ง Over 2,000 brands
๏ง 1 billion Nestlรฉ products sold every day
10. ConsumerRetailAgriculture Postharvest
Manufacture &
Distribution
Why?
Recom
menda
tions**
โข Poor farming
conditions
โข Extreme weather,
water stress
โข Mechanical damage
โข Spoilage
โข Harvest losses
โข Out-grades
โข Lack of appropriate
storage
โข Inadequate infrastructure
and distribution systems
โข Pest, disease, spillage
โข Lack of cold/cool chain
โข Process losses
โข Damage during
storage, distribution
โข Contamination, off-
specification
โข Inefficient
packaging
โข Supply chain
inefficiencies
โข Inappropriate packaging
โข Adverse Marketing
strategies
โข High product standards
โข Poor planning
โข Cooked, prepared or
served too much
โข Not used in time
โข Confusion over date
labels (e.g. use by /
best before)
โข Socio economic
factors
โข Wrong Packaging
โข Better information
systems
โข Education
โข Technology &
knowledge transfer
โข Low cost harvest
machinery
โข Raise awareness
โข Fit for purpose
โข Better packaging
โข Clarification on date
labels
โข Improve collection/
separation rates
โข Efficient supply chain
โข Cool/cold chains & dry
storage
โข Alternative sources of raw
materials packaging from
waste
โข Improve transparency
of food waste and
environmental impact
โข Deployment of
existing
technology in
storage and
transport
โข Investment in new
technology
Developed
countries
Developing
countries
*Global food losses and food waste (2011) FAO
Foresight. The Future of Food and Farming (2011). Final Project Report. The Government Office for Science, London.
Food waste not only generates superfluous greenhouse gas emissions and wastage of water
but also affects farmer income as well as the availability and cost of food.
1/3 food produced in the world is wasted(1.3 billion ton)*
14. Offering tastier and healthier food and beverage
choices that are also better for the environment
We transform more than 14
million tonnes of perishable
raw material into safe and
nutritious food products for
consumers every year.
NESCAFร created in 1938
as a solution to Brazilโs
coffee bean surplus.
15. Ongoing R&D programme to help address pre-
harvest losses
Plant science initiatives such
as marker assisted breeding
(non-GMO) to accelerate the
production of better quality
coffee and cocoa plants
Offering farmers a choice of
improved plant varieties
Helping to reduce the
number of plants lost to
disease or to climatic change
By 2020, 220 million high-yield,
disease-resistant coffee plantlets
to farmers.
16. Helping farmers to avoid milk losses
We provide cooling
facilities and training to
help farmers reduce milk
losses.
365
202
184
94
0
50
100
150
200
250
300
350
400
2010 2011 2012 2013
Qty(Tons)
Transit Losses Adj. Volume
Renala District (Pakistan)
18. Achieving zero waste in our factories
72 factories achieved zero waste
for disposal in 2014
In 22 NESCAFร factories, coffee
grounds recovered as a source of
renewable energy.
Sharing good practices to prevent
waste from happening
Providing tools and examples to
achieve zero waste for disposal
19. 40
60
80
100
120
140
160
2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
Index
Production volume Total on-site energy consumption Total water withdrawal
Total water discharge Direct GHG emissions Total waste for disposal
61%
6%
-14%
-16%
-51%
-38%
Over the last 10 yrs, Nestlรฉ has more than halved the
amount of waste for disposal generated in its factories.
20. Improving capacity and demand planning in
distribution
By improving our capacity and
demand planning, we are
reducing the likelihood of product
returns and spoiled goods.
21. Redistribution of surplus to deliver it to the
people who need it most
Nestlรฉ currently provides food to food
banks in over 20 countries
In 2013, Nestlรฉ UK diverted enough
food for 757,000 meals to FareShare,
sending 318 fewer tonnes to landfill in
the process.
Providing knowledge and skills: for
example, Nestlรฉ seconded a senior
logistics expert to improve FareShareโs
food redistribution management
systems.
Sharing best practice: helping our food
industry peers understand how they can
benefit from working with FareShare.
22. Offering consumers the right portion sizes,
preparation instructions and storage guidance
23. Solutions to creatively enjoy leftovers
A variety of different doughs to prepare tasty center of meals.
Applicable to engage with consumers over the use of leftover food from their fridge.
24. Running specific campaigns to encourage
employees to reduce food waste in canteens
At our headquarters in
Switzerland we succeeded in
reducing food waste by one
third in six months by
encouraging employees to take
an appropriate portion of food
from the self-service buffet and
by allowing them to buy
leftovers and take them home.
26. Defining food waste and loss in line with the
UN FAO
Source: FAO 2014, Food losses and waste in the context of sustainable food systems
Note: Food Drink Europe supports FAO definition on food waste and loss
Food waste and loss
is the decrease of
edible food mass
intended for human
consumption