1. Progress in the European Food Sustainable Consumption and Production Round Table 1 Pascal Gréverath, Co-chair of the Steering Committe Plenary meeting 8 th December 2011

2. 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: 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

3. 3 Top 10 countries of visitors: Consultation launched 8,071 visits from 107 countries Website statistics

4. 4 Working Group meetings + 1 conference call Number of meetings 7 conference calls to prepare deliverables ahead of WG meetings Drafting group Workshop involving external experts Key achievement: Consensus on several controversial methodological issues [Technical report of the 2011 WG1 Workshop] Ispra meeting (5th-6th July hosted by the JRC): 4 Food and Drink Environmental Assessment Protocol (WG1): Overview

5. Second half of 2011 Drafting of Food and Drink Environmental Assessment Protocol First half of 2011: Pre-screening/gap analysis of existing methodologies and data availability 2010 Guiding Principles 5 Food and Drink Environmental Assessment Protocol (WG1): Achievements

6. 6 Fine-tuning of the draft Food and Drink Environmental Assessment Protocol following consultation Testing of the Food and Drink Environmental Assessment Protocol version 1 through pilot case studies Fine-tuning of the Food and Drink Environmental Assessment Protocol version 1 according to the test phase results Scoping/position paper on current practice, existing guidance, and the need for development of product-specific guidance documents Scoping/position paper on current practice, existing guidance, and the need for development of product-group specific and other background data Food and Drink Environmental Assessment Protocol (WG1): Work Plan for 2012

7. 7 Continuous Environmental Improvements (WG3): Achievements Achievements 2011 First complete draft report Executive summary: Horizontal approach Public Consultation Integration of comments from public consultation on-going Mandate 2012 Finalisation of the report Initial mandate for the work following the report to be finalized end of first quarter 2012

8. Environmental Information Tools (WG2): Overview of work 8 5 Working Group meetings Number of meetings 5 drafting group meetings to prepare deliverables ahead of meetings Drafting group Report on “Communicating environmental performance along the food chain” Main achievement

9. Interested in joining? 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  Eligible organisations interested in becoming a formal member of the RT are invited to contact the RT Secretariat – info@food-scp.eu 9

10. Involvement of other experts Other relevant experts, who do not represent formal member organisation of the RT (e.g. national authorities, science, academia, actors outside the EU), are invited to participate in the process whenever their expertise can contribute to a concrete item under consideration.  Relevant experts interested in contributing to the RT's objectives are invited to contact the RT Secretariat – info@food-scp.eu 10

11. European Food Sustainable Consumption and Production (SCP) Round Table 11 For further information please contact the RT Secretariat info@food-scp.eu 11