BFFF Industry Forum Can an 80 year old technology lead London 11 th June 2015 to more Sustainable Food Consumption ? Peter Hajipieris Group Director for Corporate Social Responsibility Iglo Foods Group
Agenda 1. Who is Iglo Foods Group ? 2. Iglo Group’s approach to Sustainable Food Consumption 3. Maximising Foods Resources via the MOFP 4. Removing Blind Spots to understanding MOFP & FRUP 5. Freezing and Frozen Food – inherently high Food Resources Utilisation Potential 6. Summary
1. Who is Iglo Foods Group ?
Iglo Group is Europe’s #1 Frozen Food Company … 12.0% 10.1% 10.0% 8.0% Market share (%) 6.0% 4.8% 4.5% 4.3% 4.0% 3.2% 2.3% 2.0% 1.6% 1.3% 1.0% 0.8% 0.0% Source: Company information, Euromonitor, AC Nielsen, IRI (1) Market positions as per AC Nielsen and IRI MAT data ending 2 December 2013
#1 frozen brand in most countries – consumer focus 1 (2) 2 1 1 1 1 1 1 1
Iglo Group’s food vision
2. Iglo‘s higher purpose is to +ve Nudge on Sustainable Food Consumption by Maximising Food Resources .... ……Sea/Field to Plate
Responsibility has many forms >> Sustainability Environmental Responsibility Sustainable Economics Social 8
Iglo takes a 360 ° approach to CSR & Sustainability Re-Sourcing Traceability People Environmental Legality Economics Operations Food Safety + + Marketing Social Quality/GMP Profit & ROI Nutrition Re-investment Taste Labelling Educating
Delivered via Forever Food Together programme
Why? Iglo depends on the Planet to feed consumers
Maximising Food Resources: a must in today’s World Global Ecological Footprint Number of planets Year Human demand on the biosphere more than doubled between 1961 and 2007 (Global Footprint Network, 2010)
Reducing Footprints; a tried and tested approach Historical or Present Footprint Future Impact Plate Plate Land/ Land/ Sea Sea 13
Iglo active in Responsible Sourcing & Verification for 20 years • International multi-stakeholder sustainability programmes to build upstream Food Supply Chain Resilience – more sustainable food sources • Significant investments to deliver ‘Certified Food Supply Chains ’ e.g.
Another way is for: Policymaking Projects on RRR’s The FAO (2013) Toolkit publication promotes the REDUCE, REUSE, RECYCLE/RECOVER MESSAGE
But Societal Change can manifest ‘unsustainability’ • ‘ Over - developed’ Sust programmes/models; not always needed • Generation/Education Gap: origins of Food Safety & GMP forgotten • And Faster Living; Urbanisation has increased ‘Wasteful Society ’ behaviour
EU is a net debtor on Resources Utilisation Ecological Footprint vs Domestic Biocapacity * * Global Footprint Network, Global Atlas 2010
3. And so … … Maximising Food Resources now needs another way based on the MOFP….
Most do not realise…. 1/3 of Global Food is lost or wasted UN FAO study - Swedish Institute for Food and Biotechnology – 11 May 2011
And i f Global Food Waste was converted into CO2e and was a Country – it would be third most emitting country on the planet after China and the US Source: FAO
EU waste: predicted to increase EU 2014: 89m tonnes EU 2020: 126m tonnes Counting the Cost of Food Waste: EU Food Waste Prevention, Preparatory study on food waste across EU 27, BIO Intelligence Service, a report commissioned by the European Commission, October 2010, p.16
Developed Countries waste most of the food – supply chain >> Iglo Group schematic of BCFN elaboration of Eurostat data, 2010
But biggest contributor to food waste is in households (42 %)… ..but no one knew in what way ? Counting the Cost of Food Waste: EU Food Waste Prevention, Preparatory study on food waste across EU 27, BIO Intelligence Service, a report commissioned by the European Commission, October 2010, p.16
So how can existing food technology Nudge Sustainable Food Consumption in right direction ??
Remove FOOD KNOWLEDGE BLIND SPOTS
Re-educate.. How and Why FOOD CAN BE ACCESSED MORE SUSTAINABLY
Fact: 1 Without Industry Food Standards – the prospect of more Sustainable Food Consumption would be negligible
Fact: 2 Billions of people eat food safely due to the MOFP…. Method of Food Preservation
Fact 3: The Method of Food Preservation fundamental technology that has and can reduce food spoilage and food waste
THE NEED TO EXTEND Removing a key Education Blind Spot SHELF - LIFE defined the arrival of new METHODS OF FOOD PRESERVATION >> beginnings of Food Resource Utilisation >> beginnings of Sustainable Food Consumption
e.g. Beginnings of Food Resources Utilisation Drying – Salting – Smoking - Pickling Block Ice & Icing Canning
Clarence Birdseye’s invention of FREEZING step-changed global Food Resources Utilisation Freezing of Food
MOFP has been core to evolution in Food Industry Standards Drying, Salting, Smoking, Pickling Icing Canning Freezing of Food 1920’s Food Safety & Codex National Regulations HACCP/HAZOPS Quality Assurance ISO 9000 TQM etc EU Vertical & Horizontal Regulations Time - Illustrative
Now: A new phase to Maximise Food Resources Conservation; Sustainable Development; SC Resilience Re- Cycling to RRR’s Eco labelling & Verification Schemes Carbon Measure & Management ‘Water/Waste Management Circular Economy Food Resource Utilisation Potential NOW Time - Illustrative
2012: No actual In-home data on MOFP vs behaviours • 2012: Independent Research by Hallam University, Sheffield UK: Test Hypothesis Frozen vs Chilled in home; Frozen Meals, Chicken, Fish, Field Veg and Potato products • July 2014: Peer Review of Hallam Study published by British Food Journal 35
Consumer Insights: around MOFP are significant • 2014: Hallam Study is the first such study to confirm this: Eating frozen food generated 47% less food waste 36
4. Hypothesis validated: Freezing Maximises Food Resources due to an inherent high ‘FRUP'
FRUP: derived from the Method of Food Preservation ‘Food Resources Utilisation Potential’ = The level that any given food resource can be maximised in a given supply chain Chilled Frozen Illustrative
Freezing and Frozen Food • Shelf-Life allows high FRUP to be realised • Maximises food resources end to end • Tried & Tested: No new technology needed • Allows use r s to ‘Choice - Edit’ food they need • Frozen: Inherent; Nutritious; Portion Control
5. Freezing & Frozen thus has a high FRUP - and this does improve Sustainable Food Consumption
Hence: Iglo‘s higher purpose CSR Educate consumers across European markets of the unique advantages of Freezing and Frozen to help tackle food waste
Sits at the top of Forever Food Together 2020 transformative Goals
Symbolised by ‘Green’ FFT Captain’s Promises
Forever Food Together story on all country websites
6. Summary – we all have work to do on ‘Blind Spots’
Policymakers; Academics & Industry need to give similar Messages: How to access & handle food better to reduce waste What should we focus on to step-change impact More in- home research across MOFP’s Define Unavoidable Food Waste Define Avoidable Food Waste with industry expert practitioners not theory based simulations 2015 - Encourage consumers to make responsible 2020 choices NOW ….
Freezing and Frozen Food – is a responsible food choice and does leads to more Sustainable Food Consumption
Thank You
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