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

1. CSR
A driver for innovation and competitiveness
11 October 2012
Annette Hansen
Sustainability
Nutrition
Health

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. DuPont Nutrition & Health
Our 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 microbial
Diagnostics 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. DuPont Growth Strategy
We 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. 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
5
Source: http://www.foodsecurity.ac.uk/issue/facts.html

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. Sustainability trends and impacts drives our strategies and
targets
› Our commitment to address global challenges drive our value chain based
strategies and targets
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8. How food ingredients can help impact reduction in the
value chain
Nutrition & Health
Ingredients and
Enzymes


Replacement of 
Manufacturing
high impact raw Food waste
Efficiency
materials
8

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
9
Foley et al. (2011): Solutions for a Cultivated Planet. Nature (2011)
Gustavsson et al. (2011): Global Food Losses and Food Waste, FAO (2011)

10. Impact profile of food products
GHG emissions
‘most products’
food products
Life cycle
stage
Raw materials Processing Use Waste treatment
10

11. How food waste relates to agricultural impacts
Household
Food Waste 30%
Other losses in the
value chain ?%
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12. Why food is wasted? – A developed world example
Food that has passed a date label, gone moldy, rotten, looked, smelt or
tasted bad
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13. LCA of XIVIATM (comparative study)
Greenhouse gas emissions (kg CO2e) per kg product
45,0
40,0 Xylitol production
35,0 Xylose production
30,0
25,0
20,0
15,0
10,0
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)
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14. Example – The important role in CO2 reduction of
ingredients 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 prevent
Yeast
20% of this waste
Stabilizers in the household....
Emulsifiers
Enzymes
…this would represent
a saving of more than
288,000
tonnes of CO2e
This is roughly equivalent to taking 12,000
every year
cars off of Mexico City’s streets
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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. Sustainability
Balancing environmental, social and economic factors throughout the value
chain
Sustainability is about:
• Focusing on what’s matter
• Turning impacts and challenges into
opportunities
Using sustainability as a growth
platform and a competitive advantage