Presentation is loading. Please wait.

Presentation is loading. Please wait.

European Food Sustainable Consumption and Production Round Table 1 1 October 2013.

Similar presentations

Presentation on theme: "European Food Sustainable Consumption and Production Round Table 1 1 October 2013."— Presentation transcript:

1 European Food Sustainable Consumption and Production Round Table 1 1 October 2013

2 Structure of the presentation 1.Round Table Characteristics & Membership 2.Whole chain approach / constituencies 3.Governance Structure 4.Key Objectives and Guiding Principles 5.Working Group Deliverables and Timing 6.Pilot Testing Annex: -List of members & co-chairs

3 Key characteristics Official launch: 6 May 2009 in Brussels Vision: Promote science-based, coherent approach to SCP in the food sector, consider interactions across the entire food chain Working areas: Methodology, communication, continuous improvement Scope:Food and drink products across the whole life-cycle Food actors: 21 European food chain organisations Other members:Sustainability Consortium Co-chairs: European Commission (DGs ENV, SANCO, JRC, ENTR) Support: UNEP, European Environment Agency Observers: National governments, Eurogroup for Animals, UN FAO, UNDP, Spanish Consumers Union (OCU) Participation: EU level organisations subject to expertise and commitment

4 Whole Chain Approach Eligible constituencies 1.Suppliers to the agricultural sector 2.Farmers and agri-cooperatives 3.Agricultural trade 4.Food and drink industries 5.Packaging value chain 6.Transport & logistics operators 7.Retailers 8.End-of-life 9.Consumer NGOs 10.Environmental NGOs

5 5 Governance Structure All RT bodies are co-chaired by the European Commission and representatives of the RT constituencies

6 Three Key Objectives: 1.Establish scientifically reliable and uniform environmental assessment methodologies for food and drinks 2.Identify suitable tools and guidance for voluntary environmental communication to consumers and other stakeholders 3.Promote continuous environmental improvement measures along the entire food supply chain;

7 Ten Guiding Principles Lead Principle: Environmental information communicated along the food chain, including to consumers, shall be scientifically reliable and consistent, understandable and not misleading, so as to support informed choice. I. Principles for the voluntary environmental assessment of food and drink products 1. Identify and analyse the environmental aspects at all life-cycle stages. 2. Assess the significant potential environmental impacts along the life-cycle. 3. Apply recognised scientific methodologies. 4. Periodically review and update the environmental assessment. II. Principles for the voluntary communication of environmental information 5. Provide information in an easily understandable and comparable way so as to support informed choice. 6. Ensure clarity regarding the scope and meaning of environmental information. III. Principles for both voluntary environmental assessment and communication. 7. Ensure transparency of information and underlying methodologies and assumptions. 8. Ensure that all food chain actors can apply the assessment methodology and communication tools without disproportionate burden. 9. Support innovation. 10. Safeguard the Single Market and international trade. 7

8 Working Group Deliverables and Timing WG1: Environment assessment –Guiding Principles on the environmental assessment of food and drinks (Delivered 2010) –Voluntary testing of the ENVIFOOD Protocol Version 1 through pilot case studies (Q2-Q3 2013) –Expected adoption of ENVIFOOD Protocol Version 2 (20 November 2013) WG2 : Environmental information –Guiding Principles on environmental information to consumers + others (Delivered 2010) –Report on Communicating environmental performance along the food chain (Delivered 2011) –Voluntary testing of communication of environmental information through voluntary pilot case studies (Q2-Q3 2013) WG3: Continuous improvement –Mapping of existing and emerging industry and multi-stakeholder initiatives to address them (Delivered 2010) –Report on continuous environmental improvement along the food chain (Delivered 2012) WG4 : International and non-environmental aspects: –Report on non-environmental aspects of sustainability (Delivered 2010)

9 Participation: 19 total; Protocol: 10 testers, Communication tools: 9 testers Timing: 1st March – 30 th September 2013; adoption of Version 2 on 20 th November 2013 ENVIFOOD Protocol Version 1 Pilot Testing EU Product Environmental Footprint Category Rules (PEFCR) for F&D Products in 2014 DG Environment will manage the process Timing: Call for volunteers - Christmas 2013 Deadline for applications - March 2014 Selection of proposals - April 2014 Start date: 1 June 2014 Food SCP RTs role Coordinate members proposals and help define product categories Provide technical support to PERCR pilot testers in applying ENVIFOOD Protocol

10 European Food Sustainable Consumption and Production (SCP) Round Table 10 For any further information or to express interest in becoming a formal member of the RT please contact also the RT Secretariat:


12 8 Founding Members 1.European Farmers and European AgriCooperatives (COPACOGECA) 2.European Feed Manufacturers Federation (FEFAC) 3.Europe International Federation for Animal Health – Europe (IFAH) 4.European Liaison Committee for Agricultural and AgriFood Trade (CELCAA) 5.European Organization for Packaging and the Environment (EUROPEN) 6.FERTILIZERS EUROPE 7.FoodDrinkEurope 8.Packaging Recovery Organisation Europe (PRO EUROPE)

13 13 Other Member Organisations 1.Alliance for Beverage Carton and the Environment (ACE) 2.Association of Poultry Processors and Poultry Trade in the EU (a.v.e.c.) 3.European Aluminium Association (EAA) 4.European Association for Bio-Industries (EuropaBio) 5.European Container Glass Association (FEVE) 6.European Crop Protection Association (ECPA) 7.European Federation of Contract Catering Organisations (FERCO) 8.European Moderns Restaurants Association (EMRA) 9.European Plastic Converters (EuPC) 10.European Producers of Steel for Packaging (APEAL) 11.EU Feed Additives and Premixtures Association (FEFANA) 12.Flexible Packaging Europe (FPE) 13.Primary Food Processors (PFP)

14 2 Supporting Organisations 1.European Environment Agency (EEA) 2.United Nation Environment Programme (UNEP) Co-Chairing Organisation: European Commission

15 18 Observer Organisations (1) 1.Agriculture and Agri-Food Canada 2.ENEA - Italian National Agency for New Technologies, Energy and Sustainable Economic Development 3.Eurogroup for Animals 4.French Environment & Energy Management Agency (ADEME) 5.Hungarian Ministry of Rural Development 6.MEEDM - French Ministry for Ecology 7.Netherlands Ministry for Environment 1 Associate Member Organisation The Sustainability Consortium

16 18 Observer Organisations (2) 8. Netherlands Agriculture Ministry 9. Spanish Agriculture Ministry 10.Spanish Consumers Union (OCU) 11.Swedish National Food Administration 12.Technical University of Denmark 13.UK Department for Environment, Food and Rural Affairs 14.UK Food Safety Authority 15.Swiss Federal Office for the Environment 16.United Nations Development Programme 17.United Nations Food and Agriculture Organization 18.U.S. Department of Agriculture at the U.S. Mission to the EU

17 Co-chairing of the RT bodies (1) Plenary Herbert AICHINGER (DG ENV, Adviser, European Commission) Pekka PESONEN (CopaCogeca, Secretary General) Steering Committee Herbert AICHINGER (DG ENV, Adviser, European Commission) Pascal GREVERATH (FoodDrinkEurope/Nestle, Assistant Vice- President Environmental Sustainability)

18 Co-chairing of the RT bodies (2) WG1: Environment assessment David PENNINGTON (DG Joint Research Centre, European Commission) Jean-Christophe BLIGNY (FoodDrinkEurope, Director Environment, Danone Waters) WG2: Environmental information Jeroen VAN LAER (DG SANCO, European Commission) Tania RUNGE (CopaCogeca, General Affairs Advisor) WG3: Continuous improvement Harald SCHÖNBERGER (DG Joint Research Centre, European Commission) Christian PALLIERE (Fertilizers Europe, Director Agriculture and Environment) WG4:International and nonenvironmental aspects Salvatore DAcunto (DG Enterprise and Industry, Head of Unit F.4 – Food Industry) Jean-Luc MERIAUX (CELCAA, UECBV Secretary General)

Download ppt "European Food Sustainable Consumption and Production Round Table 1 1 October 2013."

Similar presentations

Ads by Google