1. Sustainable Nutrition Hilary Green TGDF Food Congress, 13th November 2013

2. without compromising the ability of future generations to meet these needs. The physical and economic access to sufficient, safe and nutritious food and water to fulfill dietary and cultural needs and enable an active healthy lifestyle Sustainable nutrition

3. Sustainable Nutrition Our value chain approach We make environmentally- informed choices We choose sustainable sources of high quality raw materials We provide sustainable consumer benefits We add nutritional value

4. R&D Nutrient needs Safety and quality Taste Health benefits Quality of life Agriculture, Plant Sciences and Biotechnology Agriculture, Plant Sciences and Biotechnology Optimising nutritional value through R&D Conservation technologies Food Science and Technology Nutrition, Health Sciences and Health Economics

5. From Science to Society – 3 examples Improved nutrient density of raw materials Plant Science 1 1 Improved nutrient profile during product manufacture Food Science and Technology 2 2 Consumer health benefits Nutrition and Health Sciences 3 3

6. From Science to Society – 3 examples Improved nutrient density of raw materials Plant Science 1 1 Improved nutrient profile during product manufacture Food Science and Technology 2 2 Consumer health benefits Nutrition and Health Sciences 3 3

7. Biological Diversity Cultivated crops typically lack genetic diversity compared with wild-type plants -1.3 -0,3 0,7 1,7 -1.8 -1,3 -0,8 - 0,3 0,2 1,2 1,7 Cultivated varieties Wild varieties -2,3 Different Plant Varieties Nestlé R&D Tours

8. Nutrient-Rich Raw Materials Use of biological diversity Marker Assisted breeding Parent plants identified using genetic markers Cross-breeding of selected parents generates genetic improvement without genetic modification Enhancing genetic diversity potentially improves resistance to disease and pests productivity drought tolerance nutrient density sensory quality Opportunities for the future Cassava higher in micronutrients Chickpeas higher in protein Current example Coffee Pro-vitamin A maize plants bred by IITA

9. From Science to Society – 3 examples Improved nutrient density of raw materials Plant Science 1 1 Improved nutrient profile during product manufacture Food Science and Technology 2 2 Consumer health benefits Nutrition and Health Sciences 3 3

10. Nutrient Deficiencies >2.0 billion 0.9 billion Micronutrient deficiencies Protein-energy malnutrition Muthayya S, et al. (2013) www.plosone.org/article/info:doi/10.1371/journal.pone.0067860www.plosone.org/article/info:doi/10.1371/journal.pone.0067860 Ekekezie OO et al (2012) Afr J Med. 2012 Sep-Oct;31(4):232-7. A global view of hidden hunger Primary school children in Lagos State, Nigeria Underweight RuralUrban 1 in 21 in 6

11. Manufacturing Technology: Bouillon cubes, Nigeria Our novel use of the Double Punch Press provides a new process to ensure proper mixing of the bouillon with micronutrients Technology Co-development with leading machine supplier has led to 25% greater efficiency, and reduced environmental impact and costs Improvement We are selling 75 million cubes per day in Nigeria Impact

12. From Science to Society – 3 examples Improved nutrient density of raw materials Plant Science 1 1 Improved nutrient profile during product manufacture Food Science and Technology 2 2 Consumer health benefits Nutrition and Health Sciences 3 3

13. Overweight and Obesity >1.4 billion 0.9 billion Overweight and obese Diabetes Individual variability in weight loss Other studies: 10-15% of people lose weight faster than average About 20% of people who intentionally lose weight maintain it one year later. Santosa A et al (2007) J Am Coll Nutr. 26:250-8.

14. Understanding individual variability Behaviour Genomics Proteomics Metabolomics Epigenetics Data from many sources are needed to find more effective nutritional strategies for weight management

15. Example of our approach Candidate biomarkers for predicting weight loss/regain personalising nutrition solutions Nestlé Institute of Health Sciences 12 proteins (in blood) are associated with the ability to maintain weight loss after a low calorie diet to induce weight loss. Proteomics

16. Conclusion Our science based approach of adding nutritional value at every step in the value chain contributes to Sustainable nutrition for consumer health and wellness Nestlé’s ambition to be recognised as the leader in nutrition, health and wellness More at www.nestle.comwww.nestle.com