This document summarizes a presentation given by Peter Hajipieris of Iglo Foods Group on sustainability. The presentation covered: 1) An overview of Iglo Foods Group as the #1 frozen food brand in Europe. 2) A reflection on the key issues in 2011 related to sustainability including rising food prices, food integrity issues, increased consumer awareness, and challenges to fish sustainability claims. 3) Iglo's approach to sustainability, which focuses on environmental stewardship, economic viability, and social responsibility from sourcing to consumers. Their goal is to offer affordable and preferred products while supporting suppliers through world-class operations.

1. Torskefiskkonferansen 2011
Sustainability in today’s economic climate -
a European market view
Tromso
October 27th, 2011
Peter Hajipieris
Chief Technical, Sustainability & External Affairs Officer
Iglo Foods Group Ltd
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2. Norwegian Seafood Council AGM, Tromso, 2007
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3. Agenda
• Who is the Iglo Foods Group?
• Reflecting on 2011 - so far
• Where are we with Sustainability?
• What is the consumer telling us?
• Summary - approach at Iglo Foods Group
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4. Europe’s number 1 frozen food brand
• # 1 frozen food brand in Europe
• Fish, Veg’s, Poultry, Red Meat, Ready Meals
• Birds Eye, Iglo and Findus Italy brands in 16 markets
• €1.6 billion sales
• Household brands for over 50 years
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5. #1 frozen food brand in Europe – differing CSR needs
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6. Agenda
• Who is the Iglo Foods Group?
• Reflecting on 2011 ….so far
• Where are we with Sustainability?
• Our Approach at Iglo Foods Group
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7. Key landscape dynamics in 2011
• Fish being consumed despite other category pressures
• Sensitivity to rising food prices & -ve economic news
• Food integrity issues emerged in key markets
• Consumers more aware of sustainability campaigns
• EU CFP Reform – Discards and a Celebrity Chef
• Market awareness of certification schemes & costs
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8. Media map of key CSR & Health stories in UK for 2011
Courtesy of Freud Communications 8

9. Persistent media ‘gloom & doom’
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10. Mis-labelling & challenges to Claims on fish products
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11. Celebrity Chef joined the EU CFP debate - Discards
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12. Other proteins challenging ‘fish sustainability’
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13. Agenda
• Who is the Iglo Foods Group?
• Reflecting on 2011 ….so far
• Where are we with Sustainability?
• Summary - approach at Iglo Foods Group
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14. Most agree with Sustainability pillars
and most understandably focus on the Environment
Environmental
Economics
SOCIAL
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15. But CSR/Sustainability is much more e.g.
Provenance
Environmental
Quality
Economics
Food Safety
SOCIAL
Resource
Management
Taste!!!
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16. True Sustainable Development = consumer needs
Environmental
A business
needs to sell to
Economics
consumers to
pay the supply
SOCIAL chain – if not
the social part
of that supply
chain cannot
be supported
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17. and Sustainability cannot ignore consumer economics
“Many of us think that we have the right answer to Sustainability . We do
and we do not – we only have part of it at any given time.
Sustainability will always have many interpretations – there is no one way.
That is why we call it Sustainable Development - there is NO end point.
It is a continuous development process – and in fact, it started decades ago.
Our industry and the whole planet, in other sectors, is still learning the
‘what’ and the ‘hows’ of becoming more ‘Green’ .
The trick is to be part of a Sustainable Development Programme that does
not become unaffordable – the consumer always pays. If it becomes too
costly, too fast – they will reject it and our economic ability to support the
supply chain that is meant to feed them breaks down”. Peter Hajipieris
World Seafood Congress, 2011
Washington DC
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18. Evolution of
food & fish standards
has always been based on
phases
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19. The need to extend fish shelf-life defined the
start of ‘standards development’
Drying – Salting – Smoking - Pickling
but consumers wanted ‘freshness, taste & nutrition’
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20. So we entered phases of fish Standards Development
Drying, Salting, Smoking, Pickling
Icing of Fish
Canning
Freezing of Fish
Food Safety model & Codex National Regulations
Quality Standards
HACCP/HAZOPS Modified Air Packaging
TQM & ISO 9000
EU Fish Hygiene Regulations
FAO Code of Conduct - Responsible Fisheries
Time - Illustrative 20

21. Today – price, food safety & quality still fundamental
What do I look for
in a pack of
frozen fish ?
1. Price - affordable
2. Safe to eat
3. Like the product-Taste
4. Quality – consistency
5. ‘Responsible provenance’
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22. We design our operations to meet these needs
Operations
1. Affordable – cost &
1. Price - affordable
efficiency
2. Safe to eat & healthy
2. Food Safety - HAZOPS
3. Like the product-Taste 3. Product design
4. Quality - consistent 4. Quality & Freshness
5. ‘Responsibly & Ethically 5. Responsible Food
sourced’ Sourcing/GMP/FS=CSR
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23. So we manage the CSR risks in all our foods
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24. But fish industry must take care about costs
THE GREATER
THE EMPHASIS
ON PERFECTION
THE FURTHER
IT RECEDES
Harida Chaudhuri
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25. Current phase of Standards Development
Responsible Farming
‘Sea to Plate’ Traceability Now
Sustainability
Eco-Labelling
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26. Some ‘Governance & Certification’ platforms
Environment Social Food Safety Welfare
FAO Guidelines
FAO Code of Conduct for Responsible Fisheries
Global Food Safety Initiative Aquaculture Dialogues
ISEAL ASI ISO IAF
ISO 65 Conformity Assessment
Traceability BRC IFS COC
MSC ASC GlobalGAP GAA FOS ………etc etc
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27. Risk of admin & standards costs escalating
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28. Consumer will only respond if it is affordable
Standard Phase 3
Standard Phase 2
Standard Phase 1
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29. National Fisheries Culture cannot be ignored
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30. Agenda
• Who is the Iglo Foods Group?
• Reflecting on 2011 ….so far
• Where are we with Sustainability?
• Summary - approach at Iglo Foods Group
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31. Our CSR approach? Feed Consumers Responsibly
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32. Forever Food Journey workstreams
1. ‘We Care for the Environment’
Climate Waste Packaging Water Transport Sustainable
Change Efficiency Sourcing
3. ‘We work to ensure consumers
2. ‘We are Fair & Honest’ prefer our food’
Ethical Nutrition & Nutritional Healthy
Sourcing Labelling Balance Lifestyle
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33. We invest in world class GMP & QA - Social
e.g. Bremerhaven, Germany
• Largest frozen fish factory in the world - high efficiency
• Daily testing authenticates what we claim
• Focus is on maximum resource utilisation – low waste
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34. We invest in Product Innovation - Economic
Allows us to pay the supply chain
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35. Offer choice in healthier eating – Social benefits
Omega 3
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36. Sustainable Fisheries Development in action
1. We do not plunder the planet – we operate to high standards.
2. Approach: Policy / Standards / Certification development.
3. We work with internationally recognised Codes.
4. We lobby on policy reform e.g. EU CFP – it is a ‘hotspot’.
5. Improvement Programmes - but they must be viable.
6. Above all safe, good quality, wholesome, tasty food is key.
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37. Responsible Aquaculture - investing in future
We sponsor CTO who sits on Supervisory Board to develop ASC
Have run charity Seafood
promotion to help raise funds And led development of
Pangasius Dialogues standard
for ASC certification
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38. We use the same approach for our Vegetables
All Peas & We employ over 344
Spinach work Growers in rural
to 70 point communities, with
long-term contracts
Sustainable
Agriculture
programme
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39. And we are recruiting a younger generation into fish
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40. Takk
Thank You
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