1. Moving Towards Environmental Sustainability: The European Food Industry Perspective TGDF Food Congress - Antalya 13/11/2013 Mella Frewen Director General

2. FoodDrinkEurope Mission 2 Our mission is to contribute to the development of a legislative and economic framework addressing the competitiveness of industry, food quality and safety, consumer protection and respect for the environment. TGDF Food Congress - Antalya 13/11/2013

3. 3 Role: Represent the food and drink Manufactures at the EU Level National federations (26, including 3 observers) E.g.: FDF (UK), ANIA (FR), BLL (DE), PFPZ (PL), FederAlimentare (IT), etc. Observers: Turkey (TGDF), Norway (NHO), BFU European sector associations (25) E.g.: Breakfast cereals (CEEREAL), Chocolate, Biscuits and Confectionary (CAOBISCO), Spirit drinks (CEPS), Diary products (EDA), Snacks (ESA), Soft drinks (UNESDA), etc. Major food and drink companies (18) E.g.: Barilla, Coca-Cola, Cargill, Danone, Heineken, Kellogg, Mars, Nestlé, PepsiCo, Ülker, Unilever, etc. TGDF Food Congress - Antalya 13/11/2013 Who we are

4. 1.Securing high consumer and stakeholder confidence in the F&D industry 2.Ensuring strong, sustainable industry competitiveness based on a harmonised, performing Internal Market within the global economy 3.Supporting an efficient use of resources and reinforcing responsible corporate practices Roadmap: Targeted actions across three key pillars 4 TGDF Food Congress - Antalya 13/11/2013

5. 5 The EU food and drink industry in 2011 TGDF Food Congress - Antalya 13/11/2013

6. 6 ■The EU food industry purchases 70% of EU agricultural produce ■The EU food industry is the largest agricultural importer in the world Therefore: ■The industry needs a stable supply of high quality raw materials ■The first objective of the industry is to use 100% of its agricultural resources wherever possible TGDF Food Congress - Antalya 13/11/2013 Sustainability – In the heart of our business

7. 7 A lack of harmonised tools for practical environmental assessment and to support consumer communication  Today: no uniformly applied assessment methodology for food and life cycle assessments are too complex and too expensive for daily industrial practice  High diversity of food and drinks  Proliferation of competing schemes developed by various actors within the EU (public authorities, retailers, producers)  Different methods assessing different impacts with different methodologies (carbon footprint, water footprint, CO2 content of packaging, recyclability, air- freight, organic, etc)  Communication tools supported by different schemes which reduces consumer understanding and comparability. TGDF Food Congress - Antalya 13/11/2013

8. 8 TGDF Food Congress - Antalya 13/11/2013 Sustainable confusion?

9. 9 European Food Sustainable Consumption and Production Round Table TGDF Food Congress - Antalya 13/11/2013

10. 10 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: 23 European food chain organisations Other members:Sustainability Consortium, World Resources Institute 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 TGDF Food Congress - Antalya 13/11/2013 Key characteristics

11. 11 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 TGDF Food Congress - Antalya 13/11/2013 Three key objectives

12. 12 NOMINATED REPORT OF THE YEAR FoodDrinkEurope launched in June 2012 Environmental Sustainability Vision Towards 2030 13/11/2013 TGDF Food Congress - Antalya

13. 13 TGDF Food Congress - Antalya 13/11/2013 Environmental Sustainability Vision 2030

14. 14 Considering its complexity and diversity, what in your view should be the priority actions of the European food and drinks industries AS A SECTOR to address environmental challenges? Raise awareness of the importance of reducing food waste along the food chain Facilitate best practice exchange among operators Facilitate communication of environmental performance along the food chain, including to consumers Actively promote harmonisation of environmental assessment methodology Work with supply chain partners to maximise resource efficiency Work with public authorities, scientific community, civil society and other stakeholders to enhance consumers' environmental awareness Provide information on environmental improvement options and public support schemes to operators, particularly SMEs Develop more joint industry standards and certification schemes for sustainable sourcing Support mutual recognition of environmental standards and certification schemes Other (please specify) TGDF Food Congress - Antalya 13/11/2013

15. 15 Resource efficiency is a key issue as we face the challenge of meeting global food demand in an era of increasingly scarce resources Losing resources in manufacturing means losing production value Wasting food means wasting resources and efforts put into improving sustainability in the production of food TGDF Food Congress - Antalya 13/11/2013 Food waste: a key priority for FoodDrinkEurope

16. TGDF Food Congress - Antalya 13/11/2013 16

17. For more information, log onto: www.fooddrinkeurope.eu Access to news, positions and publications 17 TGDF Food Congress - Antalya 13/11/2013