hotspots, opportunities & initiatives sugar confectionery confectionery v1.pdf · notable...
TRANSCRIPT
Hotspots opportunities amp initiatives
Sugar Confectionery
Version 1 May 2013
The Product Sustainability Forum (PSF) is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement (wwwwraporgukpsf)
About the PSF
How to use this deck
1 Please view in bdquoSlide Show‟ to activate hyperlinks 2 To access the slide‟s content either browse one
page at a time or use the navigation bar below to jump between the main sections Throughout the deck there are links to external sources of interest
3 A bdquoHelp‟ section is provided with more background information on this product summary FAQs terms of use and a list of other product summaries and reduction opportunities available to download
4 We would like to encourage feedback on the contents of this deck Please click the bdquoSubmit feedback‟ links on each page to contribute
Introduction About this slide deck hellip
This slide deck summarises some of the key environmental hotspots relevant to this product category It also provides examples of reduction opportunities to explore ndash and references key initiatives that could support your activities to improve product sustainability This work has drawn upon a wide variety of evidence and is intended to be adapted for use by different business functions (eg procurement RampD etc) It is important to note that as every supply chain is different the information provided should be used to guide further investigation
Introduction Opportunities Hotspots Resources Help
Submit feedback
Notable primary amp secondary hotspots
Notes
Hotspots ndash Sugar Confectionery
Non-optimal fertiliser use and energy inputs to agricultural production of crops eg corn sugar (7812)
Energy use in manufacturing processes such as boiling drying (912)
Water footprint associated with crop growing eg wheat sugar cane (212)
bull The hotspots left can be used to target efforts ndash however actual performance will be dependent on the specifics of your supply chain
bull Numbers in brackets denote numbered reference in references slide
bull Evidence level Low ndash diverse category with limited data available exploring key hotspots
bull Environmental performance will be driven by type and sourcing location of core ingredients eg sugar beet sugar cane corn wheat
bull Sugar beet industry in the UK is efficient with limited levels of waste (1 9)
bull Waste within the manufacturing process is kept to a minimum with waste or seconds reformed and re-used (8)
Likely hotspot ndash No
data identified
24000t of chocolate amp sweets are wasted in UK homes every year (pound120m) (11)
Potential risk of sourcing unsustainable palm oil or cane sugar which can drive habitat destruction (10) May utilise gelatine or other materials derived from animal by-products (6)
Reducing waste reduces resource consumption at all stages upstream
Introduction Opportunities Hotspots Resources Help
Submit feedback
Initiatives amp key resources
Notes
1 Alliance for Water Stewardship ndash uses a standard to recognise and reward responsible water users and managers 2 Fairtrade ndash non-profit organisation who lends their logo to sugar meeting internationally agreed sugar standard 3 Rainforest Alliance ndash non-profit organisation piloting sugarcane certification 4 Roundtable on Sustainable Palm Oil (RSPO) ndash aims to improve industry‟s sustainability practices through certification 5 Business Resource Efficiency (BRE) Hub ndash WRAP resource providing resource efficiency guides tools amp case studies 6 Love Food Hate Waste ndash WRAP initiative to support consumer waste reduction by providing storage advice amp recipes 7 Bonsucro ndash collaboration of retailers investors traders amp producers committed to sustainable sugar production
The initiatives and resources identified offer a range of potential business benefits including best practice guidance knowledge sharing innovation ideas standards development input or process certification sustainability benchmarking and communication
47 7 17 2347
57 57
6
Introduction Opportunities Hotspots Resources Help
Submit feedback
The documents below have been used to identify primary and secondary environmental impact hotspots
Hotspot references
1 British Sugar (2011) Beet Sugar Industry Sustainability Report [PDF]
2 Bradley R amp Pfister S (2009) A revised approach to water footprinting to make transparent the impacts of consumption and production on global freshwater scarcity [PDF]
3 Carbon Trust (2011) Industrial Energy Efficiency Accelerator Guide to the confectionery stoving sector [PDF]
4 Defra (2007) Farming Sugar
5 Fairtrade Foundation (2012) Fairtrade Sugar Starting a Sweet Revolution [PDF]
6 Food Standards Agency (2012) Trade Information Sheet 3 Confectionery products [PDF]
7 Indice Environmental (2011) Les produits porteurs de I‟indice environmental - Bonbons Cola sans artificiel 250g
8 Nilsson K amp Sund V amp Florence B (2011) The environmental impact of the consumption of sweets crisps and soft drinks [PDF]
9 North Energy (2008) Carbon Footprint of British Sugar [PDF]
10 Proforest Ltd (2011) Mapping and understanding the UK palm oil supply chain [PDF]
11 WRAP (2009) Household Food and Drink Waste in the UK [PDF]
12 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunities The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to sugar confectionery Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to sugar confectionery ndash the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sourcing palm oil responsibly bull Sugar crop sustainability bull Boiler energy efficiency in food amp drink processing bull Extending product shelf life bull Reducing consumer food waste
Hotspot
Reduction opportunities bull Harmonising smart planning (manufacturers) and demand
forecasting (retailers)
Action plans
Topic guides bull Demystifying and de-risking land use change
bull Best practice in embedding sustainability in product design
Introduction Opportunities Hotspots Resources Help
Submit feedback
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a product‟s maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
The Product Sustainability Forum (PSF) is a collaboration of 80+ organisations made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It provides a platform for these organisations to understand improve and communicate the environmental performance of the grocery and home improvement (wwwwraporgukpsf)
About the PSF
How to use this deck
1 Please view in bdquoSlide Show‟ to activate hyperlinks 2 To access the slide‟s content either browse one
page at a time or use the navigation bar below to jump between the main sections Throughout the deck there are links to external sources of interest
3 A bdquoHelp‟ section is provided with more background information on this product summary FAQs terms of use and a list of other product summaries and reduction opportunities available to download
4 We would like to encourage feedback on the contents of this deck Please click the bdquoSubmit feedback‟ links on each page to contribute
Introduction About this slide deck hellip
This slide deck summarises some of the key environmental hotspots relevant to this product category It also provides examples of reduction opportunities to explore ndash and references key initiatives that could support your activities to improve product sustainability This work has drawn upon a wide variety of evidence and is intended to be adapted for use by different business functions (eg procurement RampD etc) It is important to note that as every supply chain is different the information provided should be used to guide further investigation
Introduction Opportunities Hotspots Resources Help
Submit feedback
Notable primary amp secondary hotspots
Notes
Hotspots ndash Sugar Confectionery
Non-optimal fertiliser use and energy inputs to agricultural production of crops eg corn sugar (7812)
Energy use in manufacturing processes such as boiling drying (912)
Water footprint associated with crop growing eg wheat sugar cane (212)
bull The hotspots left can be used to target efforts ndash however actual performance will be dependent on the specifics of your supply chain
bull Numbers in brackets denote numbered reference in references slide
bull Evidence level Low ndash diverse category with limited data available exploring key hotspots
bull Environmental performance will be driven by type and sourcing location of core ingredients eg sugar beet sugar cane corn wheat
bull Sugar beet industry in the UK is efficient with limited levels of waste (1 9)
bull Waste within the manufacturing process is kept to a minimum with waste or seconds reformed and re-used (8)
Likely hotspot ndash No
data identified
24000t of chocolate amp sweets are wasted in UK homes every year (pound120m) (11)
Potential risk of sourcing unsustainable palm oil or cane sugar which can drive habitat destruction (10) May utilise gelatine or other materials derived from animal by-products (6)
Reducing waste reduces resource consumption at all stages upstream
Introduction Opportunities Hotspots Resources Help
Submit feedback
Initiatives amp key resources
Notes
1 Alliance for Water Stewardship ndash uses a standard to recognise and reward responsible water users and managers 2 Fairtrade ndash non-profit organisation who lends their logo to sugar meeting internationally agreed sugar standard 3 Rainforest Alliance ndash non-profit organisation piloting sugarcane certification 4 Roundtable on Sustainable Palm Oil (RSPO) ndash aims to improve industry‟s sustainability practices through certification 5 Business Resource Efficiency (BRE) Hub ndash WRAP resource providing resource efficiency guides tools amp case studies 6 Love Food Hate Waste ndash WRAP initiative to support consumer waste reduction by providing storage advice amp recipes 7 Bonsucro ndash collaboration of retailers investors traders amp producers committed to sustainable sugar production
The initiatives and resources identified offer a range of potential business benefits including best practice guidance knowledge sharing innovation ideas standards development input or process certification sustainability benchmarking and communication
47 7 17 2347
57 57
6
Introduction Opportunities Hotspots Resources Help
Submit feedback
The documents below have been used to identify primary and secondary environmental impact hotspots
Hotspot references
1 British Sugar (2011) Beet Sugar Industry Sustainability Report [PDF]
2 Bradley R amp Pfister S (2009) A revised approach to water footprinting to make transparent the impacts of consumption and production on global freshwater scarcity [PDF]
3 Carbon Trust (2011) Industrial Energy Efficiency Accelerator Guide to the confectionery stoving sector [PDF]
4 Defra (2007) Farming Sugar
5 Fairtrade Foundation (2012) Fairtrade Sugar Starting a Sweet Revolution [PDF]
6 Food Standards Agency (2012) Trade Information Sheet 3 Confectionery products [PDF]
7 Indice Environmental (2011) Les produits porteurs de I‟indice environmental - Bonbons Cola sans artificiel 250g
8 Nilsson K amp Sund V amp Florence B (2011) The environmental impact of the consumption of sweets crisps and soft drinks [PDF]
9 North Energy (2008) Carbon Footprint of British Sugar [PDF]
10 Proforest Ltd (2011) Mapping and understanding the UK palm oil supply chain [PDF]
11 WRAP (2009) Household Food and Drink Waste in the UK [PDF]
12 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunities The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to sugar confectionery Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to sugar confectionery ndash the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sourcing palm oil responsibly bull Sugar crop sustainability bull Boiler energy efficiency in food amp drink processing bull Extending product shelf life bull Reducing consumer food waste
Hotspot
Reduction opportunities bull Harmonising smart planning (manufacturers) and demand
forecasting (retailers)
Action plans
Topic guides bull Demystifying and de-risking land use change
bull Best practice in embedding sustainability in product design
Introduction Opportunities Hotspots Resources Help
Submit feedback
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a product‟s maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Notable primary amp secondary hotspots
Notes
Hotspots ndash Sugar Confectionery
Non-optimal fertiliser use and energy inputs to agricultural production of crops eg corn sugar (7812)
Energy use in manufacturing processes such as boiling drying (912)
Water footprint associated with crop growing eg wheat sugar cane (212)
bull The hotspots left can be used to target efforts ndash however actual performance will be dependent on the specifics of your supply chain
bull Numbers in brackets denote numbered reference in references slide
bull Evidence level Low ndash diverse category with limited data available exploring key hotspots
bull Environmental performance will be driven by type and sourcing location of core ingredients eg sugar beet sugar cane corn wheat
bull Sugar beet industry in the UK is efficient with limited levels of waste (1 9)
bull Waste within the manufacturing process is kept to a minimum with waste or seconds reformed and re-used (8)
Likely hotspot ndash No
data identified
24000t of chocolate amp sweets are wasted in UK homes every year (pound120m) (11)
Potential risk of sourcing unsustainable palm oil or cane sugar which can drive habitat destruction (10) May utilise gelatine or other materials derived from animal by-products (6)
Reducing waste reduces resource consumption at all stages upstream
Introduction Opportunities Hotspots Resources Help
Submit feedback
Initiatives amp key resources
Notes
1 Alliance for Water Stewardship ndash uses a standard to recognise and reward responsible water users and managers 2 Fairtrade ndash non-profit organisation who lends their logo to sugar meeting internationally agreed sugar standard 3 Rainforest Alliance ndash non-profit organisation piloting sugarcane certification 4 Roundtable on Sustainable Palm Oil (RSPO) ndash aims to improve industry‟s sustainability practices through certification 5 Business Resource Efficiency (BRE) Hub ndash WRAP resource providing resource efficiency guides tools amp case studies 6 Love Food Hate Waste ndash WRAP initiative to support consumer waste reduction by providing storage advice amp recipes 7 Bonsucro ndash collaboration of retailers investors traders amp producers committed to sustainable sugar production
The initiatives and resources identified offer a range of potential business benefits including best practice guidance knowledge sharing innovation ideas standards development input or process certification sustainability benchmarking and communication
47 7 17 2347
57 57
6
Introduction Opportunities Hotspots Resources Help
Submit feedback
The documents below have been used to identify primary and secondary environmental impact hotspots
Hotspot references
1 British Sugar (2011) Beet Sugar Industry Sustainability Report [PDF]
2 Bradley R amp Pfister S (2009) A revised approach to water footprinting to make transparent the impacts of consumption and production on global freshwater scarcity [PDF]
3 Carbon Trust (2011) Industrial Energy Efficiency Accelerator Guide to the confectionery stoving sector [PDF]
4 Defra (2007) Farming Sugar
5 Fairtrade Foundation (2012) Fairtrade Sugar Starting a Sweet Revolution [PDF]
6 Food Standards Agency (2012) Trade Information Sheet 3 Confectionery products [PDF]
7 Indice Environmental (2011) Les produits porteurs de I‟indice environmental - Bonbons Cola sans artificiel 250g
8 Nilsson K amp Sund V amp Florence B (2011) The environmental impact of the consumption of sweets crisps and soft drinks [PDF]
9 North Energy (2008) Carbon Footprint of British Sugar [PDF]
10 Proforest Ltd (2011) Mapping and understanding the UK palm oil supply chain [PDF]
11 WRAP (2009) Household Food and Drink Waste in the UK [PDF]
12 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunities The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to sugar confectionery Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to sugar confectionery ndash the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sourcing palm oil responsibly bull Sugar crop sustainability bull Boiler energy efficiency in food amp drink processing bull Extending product shelf life bull Reducing consumer food waste
Hotspot
Reduction opportunities bull Harmonising smart planning (manufacturers) and demand
forecasting (retailers)
Action plans
Topic guides bull Demystifying and de-risking land use change
bull Best practice in embedding sustainability in product design
Introduction Opportunities Hotspots Resources Help
Submit feedback
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a product‟s maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Initiatives amp key resources
Notes
1 Alliance for Water Stewardship ndash uses a standard to recognise and reward responsible water users and managers 2 Fairtrade ndash non-profit organisation who lends their logo to sugar meeting internationally agreed sugar standard 3 Rainforest Alliance ndash non-profit organisation piloting sugarcane certification 4 Roundtable on Sustainable Palm Oil (RSPO) ndash aims to improve industry‟s sustainability practices through certification 5 Business Resource Efficiency (BRE) Hub ndash WRAP resource providing resource efficiency guides tools amp case studies 6 Love Food Hate Waste ndash WRAP initiative to support consumer waste reduction by providing storage advice amp recipes 7 Bonsucro ndash collaboration of retailers investors traders amp producers committed to sustainable sugar production
The initiatives and resources identified offer a range of potential business benefits including best practice guidance knowledge sharing innovation ideas standards development input or process certification sustainability benchmarking and communication
47 7 17 2347
57 57
6
Introduction Opportunities Hotspots Resources Help
Submit feedback
The documents below have been used to identify primary and secondary environmental impact hotspots
Hotspot references
1 British Sugar (2011) Beet Sugar Industry Sustainability Report [PDF]
2 Bradley R amp Pfister S (2009) A revised approach to water footprinting to make transparent the impacts of consumption and production on global freshwater scarcity [PDF]
3 Carbon Trust (2011) Industrial Energy Efficiency Accelerator Guide to the confectionery stoving sector [PDF]
4 Defra (2007) Farming Sugar
5 Fairtrade Foundation (2012) Fairtrade Sugar Starting a Sweet Revolution [PDF]
6 Food Standards Agency (2012) Trade Information Sheet 3 Confectionery products [PDF]
7 Indice Environmental (2011) Les produits porteurs de I‟indice environmental - Bonbons Cola sans artificiel 250g
8 Nilsson K amp Sund V amp Florence B (2011) The environmental impact of the consumption of sweets crisps and soft drinks [PDF]
9 North Energy (2008) Carbon Footprint of British Sugar [PDF]
10 Proforest Ltd (2011) Mapping and understanding the UK palm oil supply chain [PDF]
11 WRAP (2009) Household Food and Drink Waste in the UK [PDF]
12 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunities The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to sugar confectionery Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to sugar confectionery ndash the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sourcing palm oil responsibly bull Sugar crop sustainability bull Boiler energy efficiency in food amp drink processing bull Extending product shelf life bull Reducing consumer food waste
Hotspot
Reduction opportunities bull Harmonising smart planning (manufacturers) and demand
forecasting (retailers)
Action plans
Topic guides bull Demystifying and de-risking land use change
bull Best practice in embedding sustainability in product design
Introduction Opportunities Hotspots Resources Help
Submit feedback
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a product‟s maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
The documents below have been used to identify primary and secondary environmental impact hotspots
Hotspot references
1 British Sugar (2011) Beet Sugar Industry Sustainability Report [PDF]
2 Bradley R amp Pfister S (2009) A revised approach to water footprinting to make transparent the impacts of consumption and production on global freshwater scarcity [PDF]
3 Carbon Trust (2011) Industrial Energy Efficiency Accelerator Guide to the confectionery stoving sector [PDF]
4 Defra (2007) Farming Sugar
5 Fairtrade Foundation (2012) Fairtrade Sugar Starting a Sweet Revolution [PDF]
6 Food Standards Agency (2012) Trade Information Sheet 3 Confectionery products [PDF]
7 Indice Environmental (2011) Les produits porteurs de I‟indice environmental - Bonbons Cola sans artificiel 250g
8 Nilsson K amp Sund V amp Florence B (2011) The environmental impact of the consumption of sweets crisps and soft drinks [PDF]
9 North Energy (2008) Carbon Footprint of British Sugar [PDF]
10 Proforest Ltd (2011) Mapping and understanding the UK palm oil supply chain [PDF]
11 WRAP (2009) Household Food and Drink Waste in the UK [PDF]
12 WRAP (2013) An initial assessment of the environmental impact of grocery products [PDF]
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reduction opportunities The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to sugar confectionery Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to sugar confectionery ndash the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sourcing palm oil responsibly bull Sugar crop sustainability bull Boiler energy efficiency in food amp drink processing bull Extending product shelf life bull Reducing consumer food waste
Hotspot
Reduction opportunities bull Harmonising smart planning (manufacturers) and demand
forecasting (retailers)
Action plans
Topic guides bull Demystifying and de-risking land use change
bull Best practice in embedding sustainability in product design
Introduction Opportunities Hotspots Resources Help
Submit feedback
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a product‟s maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reduction opportunities The PSF has researched a selection of bdquoreduction opportunities‟ bdquoaction plans and topic guides‟ relevant to the grocery sector Below are a selection relevant to sugar confectionery Follow the links to find out more about each opportunity For a full list of resources available see the Help section While many of the opportunities are not tailored specifically to sugar confectionery ndash the principles and resources are transferable Where they target a hotspot they are flagged red
bull Sourcing palm oil responsibly bull Sugar crop sustainability bull Boiler energy efficiency in food amp drink processing bull Extending product shelf life bull Reducing consumer food waste
Hotspot
Reduction opportunities bull Harmonising smart planning (manufacturers) and demand
forecasting (retailers)
Action plans
Topic guides bull Demystifying and de-risking land use change
bull Best practice in embedding sustainability in product design
Introduction Opportunities Hotspots Resources Help
Submit feedback
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a product‟s maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sourcing palm oil responsibly Product sustainability opportunity Palm oil has become incredibly popular as a low cost high yield vegetable oil with a vast range of uses in food and HPC products In 2012 426500t of palm oil and 33000t of palm kernel oil were imported into the UK with more imported within other products A 2011 study for Defra estimated that only 24 of palm oil consumed in the UK is sourced sustainably despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil Increased palm oil production can increase the risk of destruction of tropical rainforest and drainage of peatland as well as having major impacts on biodiversity climate change and indigenous land rights (1) Sourcing palm oil responsibly and increasing supply chain transparency can reduce reputational risks and anticipate future changes in regulation eg EU Food Information Regulations
The Roundtable for Sustainable Palm Oil (RSPO) was set up in 2004 with the aim of bringing certified sustainable palm oil to the market (2) In 2010 23mt of certified sustainable palm oil (CSPO) was available but only 517 was bought via available RSPO supply chain mechanisms (1) However many retailers amp manufacturers have committed to 100 sourcing of sustainable palm oil by 2015 The RSPO reported that between 2009-2011 supply of CSPO increased 250 with sales growing by ~620
Roundtable for Sustainable Palm Oil Case study ndash Starbucks
Starbucks recently committed to sourcing 100 of its palm oil from certified sustainable suppliers by 2015 joining the RSPO along with several other major FMCG companies Unilever reached their target of 100 CSPO three years early in 2012 and have now committed to a revised target of 100 palm oil from certified traceable sources by 2020
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Other key resources amp initiatives 1 Review of policy options relating to sustainable palm oil procurement ndash Defra supply chain mapping 2 Roundtable on Sustainable Palm Oil ndash international organisation of producers distributors conservationists amp other stakeholders 3 Consumer Goods Forum ndash the CGF is developing methods to improve the sustainability of palm oil amp other high risk materials 4 WWF‟s Palm Oil Buyers‟ Scorecard 2011 ndash provides analysis of palm oil use progress by FMCG manufacturers 5 ldquoUsing certified sustainable palm oil no longer good enoughrdquo FCRN ndash source of knowledge into food systems and climate change 6 See also ndash Supply chains and land use change action plan
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a product‟s maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Sugar crop sustainability Product sustainability opportunity A substantial number of UK businesses rely on sugar especially the production of the top five global producers Brazil India China Thailand amp Pakistan (FAOSTAT) Of these global sugar production is heavily dominated by Brazil With the advent of biofuel from sugarcane and its transition into a globalised export commodity like sugar itself sustainable sugar cropping is set to become even more important
Other key resources amp initiatives
Case study ndash Rainforest Alliance
RA‟s sustainable sugar standard was launched in April 2009 encouraging farmers that harvest mechanically not to burn or phase-out within a 3 year period minimise their carbon footprint and address worker welfare El Salvador‟s Cooperativa ATAISI gained certification in 2010 for planting new varieties of cane that drop their leaves naturally without need for burning and creating a closed-energy cycle using sugar processing by-products to power its coffee mills
1 A Sweeter Tomorrow for Sugarcane Farms ndash document detailing the RA‟s sustainable sugar standard in El Salvador amp Guatemala 2 Sugarcaneorg ndash Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3 Towards sustainable sugar sourcing in Europe ndash Coca-Cola Europe water footprint sustainability assessment including case studies
Cane beet or sweetener UK manufacturers largely source from either bull Cane cane supply chains are exposed to certain
environmental amp welfare risks Key issues are labour risks freshwater availability local air quality when cane is burned and land use change (LUC)
bull Beet UK beet sugar is largely W European in origin and well regulated Key issues are GHGs from growing and processing soil compaction and high pesticide use and welfare issues associated with subsidised beet undermining standards in cane production
The current ratio in the UK of beetsugar is roughly 5050 comment tends to favour sustainably sourced cane over sugar However there are opportunities to use sugar alternatives like Stevia (an artificial sweetener) which can reduce costs and improve the nutritional profile of produce
In the UK British Sugar is providing an example of manufacturing best practice at its Wissington plant manufacturing by-products are used to grow tomatoes
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a product‟s maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Boiler energy efficiency in FampD Product sustainability opportunity
Boiler replacement
Flue gasboiler blow down heat recovery
Monitor energy use carry out boiler maintenance
Boilers play a central role in food and drink manufacturing consuming up to half of total fuel in the sector (1) The key business driver for addressing boiler energy efficiency is the increasing cost of energy Common approaches include regular maintenance looking at the potential for recovering waste heat and boiler replacement (see hierarchy below)
Other key resources amp initiatives
1 IGD - Energy efficiency measures website highlights boilers as key energy user in grocery sector and suggests some basic solutions 2 Enhanced Capital Allowances ndash provide tax relief for energy efficient industrial purchases improving cash flow 3 The Energy Technology List ndash a list of equipment that qualifies for ECAs useful for aiding boiler selection 4 Steam and high temperature hot water boilers reductions guide from The Carbon Trust for staff involved in regular boiler operations
Case study ndash Heinz
The Heinz manufacturing site in Wigan has achieved impressive efficiency gains through targeting their boiler house operations Heinz has increased its boiler house energy efficiency to ~90 by installing a heat exchanger and developing regular steam trap maintenance The benefits bull 9000tCO2 reduction pa bull Payback period of 18-19 months bull Steam trap maintenance alone gives a
cost return of 101 and CO2 savings of 884t pa
Boiler energy savings hierarchy
(Adapted from Carbon Trust 2012)
Cost
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a product‟s maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Extending product shelf life Product sustainability opportunity WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household Consumers are currently throwing away around pound67 billion of food and drink each year due to it bdquonot being used in time‟ (2) Increasing product life may help reduce this waste where the change could be made without compromising food safety or food quality criteria (3) Products and ingredients wasted in retail amp distribution amounted to 04mt Clearly extending shelf life can improve the environmental performance of products
Other key resources amp initiatives 1 WRAP Handy Facts amp Figures UK Retail amp HospitalityFood Service ndash gives wastage figures for retail amp hospitality sectors 2 WRAP Estimates for household food and drink waste in the UK 3 WRAP also encourages the correct application of date marks and clear consumer communication 4 WRAP‟s Milk Model ndash simulating food waste in the home by modelling the impact of purchases and consumption 5 WRAP Product Life Feasibility Study ndash examined how manufacturers and retailers set product life 6 WRAP Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing list of useful shelf life case studies
Case study ndash ASDArsquos lsquoFaster Freshrsquo
bdquoFaster Fresh‟ is an initiative improving shelf life for ASDA (6) The company has increased the shelf life of 1572 chilled products by an average of one day whilst maintaining their low price offer This has been achieved by bull Working with 407 suppliers to reschedule
inbound flows bull Improving delivery plans to cut down on
road miles bull Developing new and simplified systems in-
store to get products to shelf faster and support better stock rotation
Latest research
Available shelf life impacts strongly on waste as just one
day could reduce the amount of milk thrown away by up to
40 (4) The food industry has introduced many innovations
to increase product life for example through packaging re-
design processing technology or product formulation and
WRAP wishes to encourage these innovative approaches A
feasibility study into how product life is set within the retail
supply chain (5) found there is potential to deliver product life
benefits through providing more of a product‟s maximum life
to consumers by reducing the buffer between actual and
maximum life and reducing the dwell time that products
experience in the supply chain
Introduction Opportunities Hotspots Resources Help
Submit feedback
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reducing consumer food waste Product sustainability opportunity
In the UK 72 million tonnes of food and drink is wasted every year 44 million of which is avoidable The average UK household currently spends pound480 on wasted food every year totalling pound12 billion overall WRAP reported a significant reduction between 20067 and 2010 (13) (1) but a range of opportunities exist for retailers and manufacturers to help further reduce this waste and deliver significant financial (for customers) and environmental benefits
Other key resources amp initiatives
1 Household food waste resource listing ndash summary of WRAP partner resources to use to reduce household food and drink waste 2 Courtauld Commitments Phase Two Case Studies November 2012 ndash WRAP report providing a list of useful case studies 3 Love Food Hate Waste partners site ndash wide range of resources available for partners to use free of charge 4 New estimates for household food and drink waste in the UK ndash WRAP report providing food waste estimates for 2011 5 What retailers and brands are doing to help you reduce food waste ndash Love Food Hate Waste report
Raising awareness and enabling behaviour change
Case studies Changes to products
Changes to products packaging and labelling makes it easier for consumers to buy the right amount and use what they buy bull MampS were the first to introduce bdquofreeze
before the date‟ labelling replacing bdquofreeze on day of purchase‟ giving consumers more flexibility to freeze what they may not eat in time
bull bdquoDisplay until‟ dates are being removed by many retailers and brands reducing confusion and giving prominence to the important dates
bull ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
A combination of large-scale campaigns and local engagement is an effective way to help consumers realise the benefits of throwing away less food and giving them the tools and confidence to make small changes to the way they shop store and cook food Morrisons Great Taste Less Waste had regular articles in their magazine and on-line tips and advice whilst Sainsbury‟s Make your roast go further campaign provided its customers with leftover recipes designed to incorporate key ingredients from a roast The Co-op regularly includes Love Food Hate Waste messages on till-screens reaching millions of customers in store
Hotspot
Introduction Opportunities Hotspots Resources Help
Submit feedback
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Smart planning and demand forecasting Action Plan
Resources
1 WRAP ndash Reducing Food Waste through Retail Supply Chain Collaboration 2 WRAP ndash Waste arisings in the supply of food and drink to households in the UK 3 WRAP ndash New estimates for household food and drink waste in the UK
Implementation Process
Opportunities to reduce wastage from
a) increased visibility of wastage quantities generated by manufacturer and retailer b) smarter stock control systems c) smarter stock allocations d) better communication between manufacturers and retailers e) joint responsibility for waste generated and f) flexible commercial arrangements
Introduction Opportunities Hotspots Resources Help
Download
Action Plan
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
Manufacturer
Quantify
waste
Review ordering
and inventory
management
systems
Engage retailer
on opportunities Individual
reviews between
retailer and key
suppliers
Trial of selected
opportunities
and cost
benefits
delivered
Implementation
and monitoring
Retailer
Engage
manufacturer(s)
on opportunities
Implementation
and monitoring
bull Waste in the supply chain is estimated to cost food retailers and manufacturers pound5bn annually bull Sales forecasting of food products is affected by a number of factors like weather patterns promotions and
competitive activities which poses a challenge for retailers and manufacturing when planning production runs bull There is potential to save up to 1 of turnover by reducing packaged food waste and from less discounting bull This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor
forecasting and planning
[Details of each step of the implementation process are in the Action Plan]
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reducing Land Use Change risk Topic Guide If you use agricultural or forestry raw materials in your supply chain then your brand and reputation could be at risk from destructive land use change (LUC) Products such as soy palm oil beef woodpaper and biofuels have in many cases been linked to deforestation land grabs loss of natural habitats damage to local livelihoods and the release of large amounts of CO2 from lost vegetation and soils However it should be possible to avoid or reduce these risks
Resources
1 Food Climate Research Network (FCRN) ndash Carries out research and publishes reports into the climate impacts of our food supply 2 Sustainable Sourcing Guidelines ndash Food and Drink Federation guide for managing supply chain risk 3 WWF LUC Guidance ndash Information about the LUC impacts of key products and recommended actions
Implementation Process
This Topic Guide focuses on how to make an analysis of LUC risk and also suggests starting points for improvement Identifying risk should be assessed against two main areas
1) Strategic exposure
2) Supply chain vulnerability
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
(1) Risk
Screening
All raw materials
Analysis of
objectives
What matters to
your business Strategic
exposure
Generic
policies
(2) Detailed
Diagnostics
Carried out on a
sub-set of high risk
high priority raw
materials
Product-
specific
specifications
and initiatives
Supply chain
vulnerability
Preparation of
info systems
What do you sell
and what is it
made of
1 Alignment 2 Risk analysis 3 Implementation
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Proposal briefing
Product design
Production Launch Post-
launch review
Embedding sustainability in product design Topic Guide Over 80 of all product-related environmental impacts can be influenced during the design phase presenting an opportunity for designers to adopt more sustainable practices and in turn contribute towards lower impact products and services The challenge is to incorporate sustainable design principles into RampD processes and to embed Ecodesign principles within the business sustainability strategy and brand positioning considerations
The business benefit include cost reductions brand and reputation enhancement This approach may also meet future customer demand for products and services with reduced environmental impacts
Resources
1 Defra sustainable product roadmaps ndash life cycle assessments research and initiatives to improve environmental impact of products 2 WRAP circular economy ndash research and information on the circular economy (recapture amp reuse of resources) 3 Eco SME ndash resources on Ecodesign for small businesses 4 Centre for Sustainable Design Ecodesign Strategy Wheel ndash Ecodesign consultancy for business 5 Eco3 Design consultancy ndash integrating Ecodesign into RampD
Implementation Process
This Topic Guide focuses on how to adapt conventional design into Ecodesign starting with RampD Embedding Ecodesign encompasses five main stages
1) Identify design improvements
2) Compare design alternatives
3) Set Ecodesign strategy
4) Develop communications plan
5) Pilot and review of programme
Introduction Opportunities Hotspots Resources Help
Download
Topic Guide
Identify
design
improvements
ndash review
products in
context of
sustainability
strategy
Comparison
of design
alternatives ndash
develop new
products or
make changes
to existing
products
Ecodesign
strategy
setting ndash
agree
principles
aligned to
strategy
Communicate
environmental
benefits of
products
Pilot and
embed
programme
Review and
feedback on
process
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Help section
This section contains background information on the contents of this slide deck including
1 Frequently Asked Questions (FAQs)
2 Terms of useDisclaimer
3 Product summary list ndash 50 product summaries are available covering food drink household and personal care categories
4 Reduction opportunities ndash a list of all those developed to date
5 Action plans amp topic guides ndash a list of all those developed to date
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
FAQs 1 What is the Product Sustainability Forum (PSF) The Product Sustainability Forum is a collaboration of 80+ organisations
made up of grocery and home improvement retailers and suppliers academics NGOs and UK Government representatives It
provides a platform for these organisations to understand improve and communicate the environmental performance of the
grocery and home improvement products Website wwwwraporgukpsf
2 What are the five PSF lsquometricsrsquo To date the PSF has focused on the performance of products across five core environmental
bdquometrics‟ energy use water use waste generation material use and greenhouse gas emissions A more detailed discussion of the
work done on these five metrics is available in a published PSF report entitled ldquoAn initial assessment of the environmental impact
of grocery productsrdquo The PSF is also beginning to look at the biodiversity impact of products
3 What do the red and orange shading denote on hotspot matrices Red cells highlight stages within the value chain which are
often the primary source of impact for the metric in question (eg greenhouse gas emissions energy use etc) Orange cells are
typically secondary sources of impact These are qualitative assessments to highlight likely hotspots and should be used to focus
further investigation
4 How are lsquoPrimaryrsquo and lsquoSecondaryrsquo hotspots identified Primary and secondary hotspots have been identified using a range of
sources ndash but mainly publicly available life cycle and sector-level research into resource use and environmental impacts These
are fully referenced within the deck Primary hotspots are those which according to the evidence identified are likely to contribute
the most to the metric in question (eg agricultural stages dominate the carbon footprint of dairy products) However due to the
varied and patchy nature of the evidence some summaries are more complete than others ndash and in many cases hotspots have
been estimated based on proxies To guide users a qualitative bdquoevidence level‟ score has been developed to highlight any
significant data gaps As every supply chain is different this information should be used to guide further research into your own
supply chain
5 Which other product summaries are available and where can I get them from A summary of products researched to date is
available at the end of this deck
6 How can I submit ideascomments for future revisions of this PowerPoint deck Click on the bdquoSubmit feedback‟ link at the
top right hand side of each slide to send feedback to the PSF team
7 How can I use this content See our bdquoTerms of Use‟ slide
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Terms of use
bull While we have tried to make sure this slide deck is accurate we cannot accept responsibility or be held legally responsible for any loss or damage arising out of or in connection with this information being inaccurate incomplete or misleading This material is copyrighted You can copy it free of charge as long as the material is accurate and not used in a misleading context You must identify the source of the material and acknowledge our copyright You must not use material to endorse or suggest we have endorsed a commercial product or service For more details please see our terms and conditions on our website at wwwwraporguk
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Product summary list
Bananas Bath amp shower products Beef Biscuits Bread amp rolls Breakfast cereals
Butter
Cakes pastries etc
Canned meat
Coffee
Canned vegetables Carbonates Cat amp dog food
Cheese Chocolate Cider amp perry Deli-food Deodorant
Nappies
Dishwashing products
Fish amp seafood
Frozen vegetables
General cleaning products
Ice-cream amp frozen desserts
Lamb Margarine
Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals
Rice Spirits
Sugar confectionery Tea
Toilet amp kitchen rolls Tomatoes
Processed snacks
Yogurts
Dilutables
Beer
Laundry detergent
Eggs
Wine
Juices
Onions Pizza
Canned seafood
Milk amp cream
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Reduction opportunity list
bull Addressing bdquogreen water‟
bull Benefits of soil management
bull Crop irrigation best practice
bull Precision agriculture
bull Rolling out agricultural GHG tools
bull Sourcing palm oil responsibly
bull Sugar crop sustainability
bull Sustainable fisheries amp aquaculture
bull Sustainable forestry products
bull Water efficiency in livestock farming
bull Closed-loop recycling
bull Drinks packaging optimisation
bull Renewable packaging materials
bull Boiler energy efficiency in FampD
bull CIP for resource efficiency
bull Identifying the true cost of waste
bull Increased efficiency of in-store bakeries
bull Increasing motor drive efficiency
bull Product re-formulation
bull Water efficiency in drinks manufacture
bull Water efficiency in meat processing
bull Water re-use in FampD processing
bull Extending product shelf life
bull Food redistribution
bull Shared logistics opportunities
bull Improving consumer portioning
bull Reducing kitchen energy use
bull Reducing consumer food waste
bull Water efficiency in the home
bull Capital allowance for green tech
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help
Action plan amp topic guide list
bull Action plans bull Harmonising smart planning (manufacturers) and demand forecasting (retailers)
bull How to participate in the closed loop economy through waste exchange
bull How to use digestate as a fertiliser substitute
bull Refrigeration best practice in food and drink chill chains
bull Securing crop supply through whole crop purchasing
bull Topic guides bull Demystifying and de-risking land use change
bull Implementing a sustainable procurement process for raw materials
bull Lowering the impact of pig feed soya
bull Effective commissioning of LCAsfootprint studies
bull Engaging colleagues on sustainability
bull Engaging suppliers on sustainability
bull Best practice in embedding sustainability in product design
bull How to identify high sustainability reputation supply chain risk and resilience
Submit feedback
Introduction Opportunities Hotspots Resources Help