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Can an 80 year old technology lead London 11 th June 2015 to more - - PowerPoint PPT Presentation

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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.

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Can an 80 year old technology lead to more Sustainable Food Consumption ?

BFFF Industry Forum London 11th June 2015 Peter Hajipieris Group Director for Corporate Social Responsibility Iglo Foods Group

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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
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  • 1. Who is Iglo Foods Group ?
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Source: Company information, Euromonitor, AC Nielsen, IRI (1) Market positions as per AC Nielsen and IRI MAT data ending 2 December 2013

Iglo Group is Europe’s #1 Frozen Food Company …

10.1% 4.8% 4.5% 4.3% 3.2% 2.3% 1.6% 1.3% 1.0% 0.8% 0.0% 2.0% 4.0% 6.0% 8.0% 10.0% 12.0%

Market share (%)

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1 1 1 1 1 1 2 1

(2)

1

#1 frozen brand in most countries – consumer focus

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Iglo Group’s food vision

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  • 2. Iglo‘s higher purpose is to +ve Nudge
  • n Sustainable Food Consumption

by Maximising Food Resources .... ……Sea/Field to Plate

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8

Social

Economics Environmental

Responsibility Sustainable

Responsibility has many forms >> Sustainability

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Iglo takes a 360°approach to CSR & Sustainability

Social Economics Environmental

Legality Food Safety Traceability Quality/GMP Nutrition Taste Educating Operations

+ +

Marketing People Re-Sourcing Profit & ROI Re-investment Labelling

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Delivered via Forever Food Together programme

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Why? Iglo depends on the Planet to feed consumers

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Human demand on the biosphere more than doubled between 1961 and 2007 (Global Footprint Network, 2010)

Number of planets Year

Maximising Food Resources: a must in today’s World Global Ecological Footprint

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Historical or Present Footprint

Land/ Sea Plate

Future Impact

Land/ Sea Plate

Reducing Footprints; a tried and tested approach

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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.
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Another way is for: Policymaking Projects on RRR’s

The FAO (2013) Toolkit publication promotes the REDUCE, REUSE, RECYCLE/RECOVER MESSAGE

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  • ‘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

But Societal Change can manifest ‘unsustainability’

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* Global Footprint Network, Global Atlas 2010

EU is a net debtor on Resources Utilisation

Ecological Footprint vs Domestic Biocapacity *

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  • 3. And so …

… Maximising Food Resources now needs another way based on the MOFP….

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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

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And if 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

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EU waste: predicted to increase

EU 2014: 89m 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

EU 2020: 126m tonnes

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Developed Countries waste most

  • f the food –

supply chain >>

Iglo Group schematic of BCFN elaboration of Eurostat data, 2010

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..but no one knew in what way ? But biggest contributor to food waste is in households (42%)…

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
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So how can existing food technology Nudge Sustainable Food Consumption in right direction ??

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Remove FOOD KNOWLEDGE BLIND SPOTS

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Re-educate.. How and Why FOOD CAN BE ACCESSED MORE SUSTAINABLY

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Fact: 1

Without Industry Food Standards – the prospect of more Sustainable Food Consumption would be negligible

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Fact: 2

Billions of people eat food safely due to the MOFP….

Method of Food Preservation

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Fact 3:

The Method of Food Preservation fundamental technology that has and can reduce food spoilage and food waste

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THE NEED TO EXTEND SHELF - LIFE defined the arrival of new METHODS OF FOOD PRESERVATION >> beginnings of Food Resource Utilisation >> beginnings of Sustainable Food Consumption

Removing a key Blind Spot Education

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Drying – Salting – Smoking - Pickling Block Ice & Icing Canning e.g. Beginnings of Food Resources Utilisation

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Freezing of Food

Clarence Birdseye’s invention of FREEZING step-changed global Food Resources Utilisation

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Time - Illustrative

HACCP/HAZOPS EU Vertical & Horizontal Regulations

Drying, Salting, Smoking, Pickling Food Safety & Codex Icing Freezing of Food Quality Assurance ISO 9000 TQM etc National Regulations Canning

MOFP has been core to evolution in Food Industry Standards

1920’s

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Time - Illustrative

Now: A new phase to Maximise Food Resources

Eco labelling & Verification Schemes Conservation; Sustainable Development; SC Resilience ‘Water/Waste Management Carbon Measure & Management

Food Resource Utilisation Potential

Re-Cycling to RRR’s Circular Economy NOW

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2012: No actual In-home data on MOFP vs behaviours

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  • 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
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Consumer Insights: around MOFP are significant

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  • 2014: Hallam Study is the first such study to confirm this:

Eating frozen food generated 47% less food waste

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  • 4. Hypothesis validated:

Freezing Maximises Food Resources due to an inherent high ‘FRUP'

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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

Frozen Chilled

Illustrative

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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 users to ‘Choice-Edit’ food they need
  • Frozen: Inherent; Nutritious; Portion Control
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  • 5. Freezing & Frozen

thus has a high FRUP - and this does improve Sustainable Food Consumption

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Educate consumers across European markets

  • f the unique advantages of

Freezing and Frozen to help tackle food waste

Hence: Iglo‘s higher purpose CSR

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Sits at the top of Forever Food Together 2020 transformative Goals

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Symbolised by ‘Green’ FFT Captain’s Promises

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Forever Food Together story on all country websites

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  • 6. Summary – we all have

work to do on ‘Blind Spots’

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  • More in-home research across MOFP’s
  • Define Unavoidable Food Waste
  • Define Avoidable Food Waste with

industry expert practitioners not theory based simulations

  • Encourage consumers to make responsible

choices NOW…. What should we focus on to step-change impact

2015 - 2020

Policymakers; Academics & Industry need to give similar Messages: How to access & handle food better to reduce waste

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Freezing and Frozen Food – is a responsible food choice and does leads to more Sustainable Food Consumption

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Thank You