1. Heineken UK has integrated sustainability across its supply chain from barley to bar and has initiatives to source raw materials more sustainably. Their goal is for 50% of main raw materials to be sustainably sourced by 2020 and 100% by 2030.
2. Heineken UK is taking steps to more sustainably source barley and apples from UK farmers, including requiring barley be Red Tractor certified and implementing an orchard management program and awards for apple farmers.
3. Initiatives like SmartDispense have helped pubs reduce energy and water waste from draft systems, benefiting both the environment and publicans' costs. Sustainable sourcing is seen as a commercial opportunity for creating value
Richard Bramley - Yorkshire Farmer. Profiting from Sustainability Feedback Se...Stevencann1
Presentation by Yorkshire Farmer, Richard Bramley at the Profiting from Sustainability Feedback Session in York during April 2015 organised by Future Food Solutions Ltd
David Paterson from Heineken PLC - Profiting from Sustainability Feedback Ses...Stevencann1
Presentation by David Paterson from HEINEKEN at the Profiting from Sustainability Feedback Session in York during April 2015 organised by Future Food Solutions Ltd
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More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
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More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Richard Bramley - Yorkshire Farmer. Profiting from Sustainability Feedback Se...Stevencann1
Presentation by Yorkshire Farmer, Richard Bramley at the Profiting from Sustainability Feedback Session in York during April 2015 organised by Future Food Solutions Ltd
David Paterson from Heineken PLC - Profiting from Sustainability Feedback Ses...Stevencann1
Presentation by David Paterson from HEINEKEN at the Profiting from Sustainability Feedback Session in York during April 2015 organised by Future Food Solutions Ltd
Mr. Jim O'Toole - Ireland - Beef SustainabilityJohn Blue
Ireland - Beef Sustainability - Mr. Jim O'Toole, Director, Meat & Sustainability Development, Bord Bia, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Mr. Jim O'Toole - Assessing the Sustainability of the Global Beef Value Chain...John Blue
Assessing the Sustainability of the Global Beef Value Chain - An Irish Perspective - Mr. Jim O'Toole, Director, Meat & Sustainability Development, Bord Bia, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
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Proceedings available at: http://www.extension.org/67682
Traditionally, small feedlots and dairies have not been engaged in environmental regulations and awareness in Iowa due to the environmental focus being directed at large feedlots and confinement feeding operations. Many small feedlot and dairy managers do not even recognize or admit that regulations do apply to their livestock operation. This effort primarily uses traditional extension outreach methods, field days and publications, to raise awareness. Unique to this outreach effort are the goal to provide a producer network to share information and ideas to learn more about manure runoff control structures and best management practices to reduce impacts on water quality, and the focus on controls beyond minimum rule requirements, but tailored to small operations.
This talk will discuss some of the challenges faced by small feedlot producers, identification of parameters to help producers overcome some of these challenges, and methods and educational materials aimed at helping raise environmental awareness and foster action among these producers.
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Slides from Maggie Grey, Dining Commodity Manager - Senior Buyer CPSM, UC San Diego and Mona Powell, Wellness and Engagement Manager, UC San Diego, presented at the Sustainable Purchasing Leadership Council’s 2019 Summit in Portland, OR.
SPLC 2019 Summit: Purchasing for Zero Waste: 3 Case Studies from Higher Educa...SPLCouncil
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LEAP Partnership: Introduction, Achievements, and Action plan - Dr. Greg Thoma, Bates Teaching Professor of Chemical Engineering, University of Arkansas, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
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Proceedings available at: http://www.extension.org/67682
Traditionally, small feedlots and dairies have not been engaged in environmental regulations and awareness in Iowa due to the environmental focus being directed at large feedlots and confinement feeding operations. Many small feedlot and dairy managers do not even recognize or admit that regulations do apply to their livestock operation. This effort primarily uses traditional extension outreach methods, field days and publications, to raise awareness. Unique to this outreach effort are the goal to provide a producer network to share information and ideas to learn more about manure runoff control structures and best management practices to reduce impacts on water quality, and the focus on controls beyond minimum rule requirements, but tailored to small operations.
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In January 2015 the World Economic Forum announced water crises as one of the greatest risks to world society. To tackle this challenge, the water industry needs to manage water resources strategically. The Operational Efficiency Partnership model
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One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
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David Paterson Heineken Presentation Profiting from Sustainability Conference York Dec 2014
1. David Paterson
Head of Public Affairs & CSR
HEINEKEN UK
1
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9. SSSSmmmmaaaarrrrttttDDDDiiiissssppppeeeennnnsssseeee:::: lllleeeessssssss wwwwaaaasssstttteeee,,,, lllleeeessssssss eeeennnneeeerrrrggggyyyy &&&& tttthhhheeee
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9
• Revolutionised draught dispense
• Engineering innovation unique to HEINEKEN UK
• Identified dual waste & quality issue:
– Up to 90% of energy to cool the cellar is waste,
and 75% of water
– Poor hygiene and cleaning standards & lack of
expertise
• SmartDispense: the solution:
– Less frequent line cleaning saves the average
pub around 12,000 pints of water
– Reduces energy use by up to 90%
10. Sustainability: a commercial SSSuuussstttaaaiiinnnaaabbbiiillliiitttyyy::: aaa cccooommmmmmeeerrrccciiiaaalll ooooppppppppoooorrrrttttuuuunnnniiiittttyyyy
• Critical that we work together with our
customers and lessees across our entire supply
chain
• Paid-for line cleaning service introduces new
revenue stream for HEINEKEN
• Critical to sell in cost-saving for publicans as
well as environmental and quality benefits
• Differentiator for HEINEKEN in the marketplace:
passion for quality
10
12. Tadcaster now home TTTaaadddcccaaasssttteeerrr nnnooowww hhhooommmeee ttttoooo llllaaaarrrrggggeeeesssstttt ssssoooollllaaaarrrr
iiiinnnnssssttttaaaallllllllaaaattttiiiioooonnnn aaaatttt aaaannnnyyyy UUUUKKKK bbbbrrrreeeewwwweeeerrrryyyy
• Investing in renewable energy key to achieving our 2020 target:
reducing C02 emissions in production by 40% worldwide
• 4,000 solar panels generating 876 megawatt hours (“MWh”)
each year, enough to power 185 homes
• Combined with biogas on site, 8% of site’s energy use will now
come from renewable sources
12
14. BBBBaaaaBBBBFFFF CCCCoooommmmmmmmiiiittttmmmmeeeennnntttt |||| RRRRaaaaiiiissssiiiinnnngggg FFFFaaaarrrrmmmmiiiinnnngggg SSSSttttaaaannnnddddaaaarrrrddddssss
14
Aim for sustainable sourcing of
• 20% of barley
• 40% of hops
• 60% of apples
Minimum
50% of main
raw materials
supplied
2222000011115555 2222000022220000
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17. 17
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- Generally accepted standard for non-segregated supply chains
- Retain flexibility for appropriate quality blends
- Keep input cost stable
- Raise bar for overall farming rather than stimulate development
of niche market
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18
“Any agricultural product in scope of the Sustainable Agriculture program, that has
been: (1) cultivated in accordance with an approved Code of Practice and (2) has
been allocated to HNK by our supplier, in accordance with the mass balance
approach”
Approved Codes of Practice
SAI Principles & Practices -FSA Code of Practice
3rd party benchmark
Volume contractually allocated to
HNK in acc with mass balance
approach
19. SAI Principles SSSAAAIII PPPrrriiinnnccciiipppllleeesss &&&& PPPPrrrraaaaccccttttiiiicccceeeessss ((((PPPP&&&&PPPP)))) |||| FFFFaaaarrrrmmmmeeeerrrr SSSSeeeellllffff AAAAsssssssseeeessssssssmmmmeeeennnntttt
SOCIETY (PEOPLE)
•Food Quality & Safety
•Rural, Social,
Economic conditions
•Working Conditions
•Training
ENVIRONMENT
(PLANET)
•Soil treatment
•Water usage and
depletion avoidance
•Biodiversity
•Energy
ECONOMY
(PROFIT)
•Farmers Income
•Food Supply
•Optimisation of
Benefits
•Diversification
FARMING SYSTEMS
•Site Selection and
Management
•Yield, Variety,
Fertiliser
•Planting Material
•Crop Management
19
“Efficient production of safe, high quality agricultural products, in a way
that protects and improves the natural environment, the social and
economic conditions of farmers, their employees and local communities,
and safeguards the health and welfare of all farmed species.”
20. • All of the barley we use for the beers we
brew in the UK is grown in the UK
• As of 2014, 100% of they barley we buy
from the UK is now Red Tractor certified
• In the UK, working with our partners, we
want to take this commitment to
sustainable supply chain to the next level
20
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21. 21
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• We use around 30% of the UK’s apples in our ciders
• Worked with many of our apple farmers in
Herefordshire for up to three generations
22. 22
AAAApppppppplllleeeessss |||| WWWWhhhhaaaatttt wwwweeee’’’’rrrreeee ddddooooiiiinnnngggg iiiinnnn tttthhhheeee UUUUKKKK
• Orchard Management Programme provides farmers with
platform to share best practice, advice and guidance
amongst the apple farmer community, including on
sustainability issues
• Annual Golden Apple awards to celebrate examples of
best practice
• In 2014, we’ve trialled a self-assessment questionnaire
based on SAI principles for our farmers to complete
• Will be rolled out to meet our target to source 60% of
bittersweet apples sustainably by crop year 2015
23. 23
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Improved soil fertility prevents erosion, i.e. less
risk of decreasing yield
French Coopération (Arvalis affiliate): wildflower
meadows stimulate biodiversity less risk of diseases
12% yield
increase,
£200/acre
benefit as a
result of
compost as
natural
fertilizer
SAI standards
inspired the
German hop
farmers to
define a
common
code for
sustainable
agriculture.