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Nestlé Commitment
to reduce food loss
and waste
Sira J.
Environmental Sustainability Manager - Indochina
Nestlé at a glance
 CHF 91.6 billion in sales in 2014
 339,000 employees in over 197
countries
 442 factories in 86 cou...
Nestlé in society: Creating Shared Value and
meeting our commitments
Why is Nestlé committed to
reduce food loss and waste?
+ 30%
x2
Water
and food
consumption
Today
a third of food
is wasted
Zero waste
ConsumerRetailAgriculture Postharvest
Manufacture &
Distribution
Why?
Recom
menda
tions**
• Poor farming
conditions
• Extr...
The Nestlé commitment to reduce food loss
and waste
Food waste prevention, minimisation, valorisation
Eco-design
Packaging
Responsible Sourcing
Manufacturing and Distribution
Consumer Awareness
Long-term
engagement and
partnerships
Reporting
Information
and
education
Harmonised food dating
Employ...
Offering tastier and healthier food and beverage
choices that are also better for the environment
We transform more than 1...
Ongoing R&D programme to help address pre-
harvest losses
Plant science initiatives such
as marker assisted breeding
(non-...
Helping farmers to avoid milk losses
We provide cooling
facilities and training to
help farmers reduce milk
losses.
365
20...
Packaging prevents food wastage
Achieving zero waste in our factories
72 factories achieved zero waste
for disposal in 2014
In 22 NESCAFÉ factories, coffe...
40
60
80
100
120
140
160
2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
Index
Production volume Total on-site ener...
Improving capacity and demand planning in
distribution
By improving our capacity and
demand planning, we are
reducing the ...
Redistribution of surplus to deliver it to the
people who need it most
Nestlé currently provides food to food
banks in ove...
Offering consumers the right portion sizes,
preparation instructions and storage guidance
Solutions to creatively enjoy leftovers
A variety of different doughs to prepare tasty center of meals.
Applicable to enga...
Running specific campaigns to encourage
employees to reduce food waste in canteens
At our headquarters in
Switzerland we s...
Proactive long-term engagement and
partnership on food wastage
Defining food waste and loss in line with the
UN FAO
Source: FAO 2014, Food losses and waste in the context of sustainable...
Defining the scope of the WRI Food loss and
waste protocol
2015 Nestlé in Society report
Thank you
Capturing Food Waste to Abolish World Hunger
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Capturing Food Waste to Abolish World Hunger

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Published on

Luncheon talk on 16 June 2016 by Sira Juntrasook, Nestle (Thai)

Published in: Food
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Capturing Food Waste to Abolish World Hunger

  1. 1. Nestlé Commitment to reduce food loss and waste Sira J. Environmental Sustainability Manager - Indochina
  2. 2. Nestlé at a glance  CHF 91.6 billion in sales in 2014  339,000 employees in over 197 countries  442 factories in 86 countries  34 research, development and technology facilities worldwide  Over 2,000 brands  1 billion Nestlé products sold every day
  3. 3. Nestlé in society: Creating Shared Value and meeting our commitments
  4. 4. Why is Nestlé committed to reduce food loss and waste?
  5. 5. + 30%
  6. 6. x2 Water and food consumption
  7. 7. Today a third of food is wasted
  8. 8. Zero waste
  9. 9. ConsumerRetailAgriculture Postharvest Manufacture & Distribution Why? Recom menda tions** • Poor farming conditions • Extreme weather, water stress • Mechanical damage • Spoilage • Harvest losses • Out-grades • Lack of appropriate storage • Inadequate infrastructure and distribution systems • Pest, disease, spillage • Lack of cold/cool chain • Process losses • Damage during storage, distribution • Contamination, off- specification • Inefficient packaging • Supply chain inefficiencies • Inappropriate packaging • Adverse Marketing strategies • High product standards • Poor planning • Cooked, prepared or served too much • Not used in time • Confusion over date labels (e.g. use by / best before) • Socio economic factors • Wrong Packaging • Better information systems • Education • Technology & knowledge transfer • Low cost harvest machinery • Raise awareness • Fit for purpose • Better packaging • Clarification on date labels • Improve collection/ separation rates • Efficient supply chain • Cool/cold chains & dry storage • Alternative sources of raw materials packaging from waste • Improve transparency of food waste and environmental impact • Deployment of existing technology in storage and transport • 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)*
  10. 10. The Nestlé commitment to reduce food loss and waste
  11. 11. Food waste prevention, minimisation, valorisation Eco-design Packaging Responsible Sourcing Manufacturing and Distribution
  12. 12. Consumer Awareness Long-term engagement and partnerships Reporting Information and education Harmonised food dating Employee training www.nestle.com
  13. 13. 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. NESCAFÉ created in 1938 as a solution to Brazil’s coffee bean surplus.
  14. 14. 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.
  15. 15. 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)
  16. 16. Packaging prevents food wastage
  17. 17. Achieving zero waste in our factories 72 factories achieved zero waste for disposal in 2014 In 22 NESCAFÉ 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
  18. 18. 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, Nestlé has more than halved the amount of waste for disposal generated in its factories.
  19. 19. 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.
  20. 20. Redistribution of surplus to deliver it to the people who need it most Nestlé currently provides food to food banks in over 20 countries In 2013, Nestlé 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, Nestlé seconded a senior logistics expert to improve FareShare’s food redistribution management systems. Sharing best practice: helping our food industry peers understand how they can benefit from working with FareShare.
  21. 21. Offering consumers the right portion sizes, preparation instructions and storage guidance
  22. 22. 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.
  23. 23. 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.
  24. 24. Proactive long-term engagement and partnership on food wastage
  25. 25. 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
  26. 26. Defining the scope of the WRI Food loss and waste protocol
  27. 27. 2015 Nestlé in Society report
  28. 28. Thank you

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