Bread and rolls
Hotspots, opportunities & initiatives
Bread & rolls
Version 1
May 2013
Introduction
About this slide deck …
This slide deck summarises some of the key environmental hotspots relevant to this product category. It also provides examples of reduction opportunities to explore – 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 (e.g. procurement, R&D, etc.).
It is important to note that, as every supply chain is different, the information provided should be used to guide further investigation.
About the PSF
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 products.
( www.wrap.org.uk/psf )
Introduction
How to use this deck
1. Please view in „ Slide 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 „ Help ‟ 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 „Submit feedback‟ links on each page to contribute.
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Hotspots – Bread & Rolls
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Notes
• The hotspots, left, can be used to target efforts – however actual performance will be dependent on the specifics of your supply chain
• Numbers in brackets denote numbered reference in
slide
• Evidence level: High - Well studied product, good understanding of key issues.
Notable primary & secondary hotspots
Bread waste in the home - about 660,000t (£640 million) of bread is wasted in UK homes every year (6,14,17).
GHG emissions from fertiliser use in wheat growing account for 25% of the total impact (5).
Quality of grain drives fertiliser use (11)
User behaviour (freezing and toasting) and appliance use contribute 25% of the total GHG emissions (5).
Reducing waste reduces resource consumption at all stages upstream
Baking occurs at plant, in-store or at home and is responsible for 20% of
GHG emissions. Location of activity will determine the hotspot. (1,2,5,10)
Raw materials cultivation accounts for over 95% of lifecycle water use (2).
Consumption will depend on the sourcing location - in the UK mainly green water
(including irrigation) is used. (4)
• The true environmental cost of waste increases as the product moves down the value chain
• Bread waste arising at manufacturing and milling byproducts can be diverted to animal feed (e.g. dairy farming)
• Main source of environmental impacts are raw materials and use phase. The latter depends on consumer toasting/freezing.
Initiatives & key resources
3,6,9
1,3,4,5
3,7,8
3
3
3,4,5
3,7,8
3
3
2,3,5
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Notes
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.
1.
ADAS – run the MIN-NO project to reduce N
2
O emissions and the Green Grain genetics project with the same aim
2.
Alliance for Water Stewardship – uses a standard to recognise and reward responsible water users and managers
3.
Green Food Project – bread sub-group of this Defra project examined tensions between productivity and environmental gains
4.
Greenhouse Gas Action Plan – advice, targets for reducing agricultural GHG emissions and improving business profitability
5.
Sustainable Agriculture Initiative – global initiative, including development of principles & practices for sustainable arable farming
6.
Courtauld Commitment – responsibility agreement aimed at improving resource efficiency (see Warburtons case study)
7. Baking sector Climate Change Agreement – voluntary initiative enabling reductions in Climate Change Levy on energy costs
8.
Industrial Energy Efficiency Accelerator – reductions focus, including bakery sector report
9.
Love Food Hate Waste – WRAP initiative to support consumer waste reduction by providing storage advice & recipes
10.
Home Grown Cereals Association (HGCA) – cereals and oilseeds division of the AHDB
Hotspot references
The documents below have been used to identify primary and secondary environmental impact hotspots
1. Andersson, K. & Ohlsson, T. (1999). Life cycle assessment of bread produced on different scales
2. Barilla (2011). Environmental Product Declaration of soft wheat Pan Bauletto Bianco [PDF]
3. Carbon Trust (2010). Industrial Energy Efficiency Accelerator - Guide to the industrial bakery sector [PDF]
4. Defra, (2011). Water Usage in Agriculture and Horticulture Results from the Farm Business Survey 2009/10 and the Irrigation
Survey 2010 [PDF]
5. Espinoza-Orias, N. & Stichnothe, H. & Azapagic, A. (2011). The carbon footprint of bread
6. Foster, C. (2006). Environmental Impacts of Food Production and Consumption [PDF]
7. Kingsmill (2012). Kingsmill and the Environment
8. Lillywhite, R., Sarrout, C., Davidson, J., May, D., Plackett, C. (2013). Energy dependency and food chain security
9. NABIM (2012). Wheat Production
10. Reinhardt G.A & Braschkat J & Patyk A & Quirin M, (2003). Life cycle analysis of bread production – a comparison of eight different options [PDF]
11. Stephen, R., Saville, D. & Lindley, T. (1989). Grain yield and milling and breadmaking quality response to fertiliser nitrogen wheat sown in late autumn
12. The National Association of British and Irish Millers, (2012). UK Flour Milling Industry 2012
13. Williams A & Audsley E & Sanders D, (2010). LCA Case Studies Assessing ideas for reducing environmental Burdens of
Producing Bread Wheat, Oilseed Rape and Potatoes in England and Wales using simulation and system modelling [PDF].
14. WRAP (2009). Household Food and Drink Waste in the UK [PDF]
15. WRAP (2011). New estimates for household food and drink waste in the UK, Final report (version 1.1) [PDF]
16. WRAP (2011). Helping Consumers Reduce Food Waste – A Retail Survey 2011 [PDF]
17. WRAP (2011). Reducing household bakery waste [PDF]
18. WRAP (2013). An initial assessment of the environmental impact of grocery products [PDF]
19. WRAP (n.d). Freezing guidance to prevent food waste [PDF]
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Resources
Reduction opportunities
Hotspot
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The PSF has researched „
‟, „
action plans and topic guides ‟ relevant to the grocery sector. Below
are a selection relevant to bread and rolls. 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 bread and rolls – the principles and resources are transferable. Where they target a hotspot they are flagged red.
Reduction opportunities
•
Benefits of improved soil management
•
•
Boiler energy efficiency in food & drink processing
•
Identifying the true cost of waste
•
Increased efficiency of in-store bakeries
•
•
•
Action plans
•
Harmonising smart planning (manufacturers) and demand forecasting (retailers)
•
How to participate in the closed loop economy through waste exchange
Topic guides
•
Effective commissioning of LCAs/footprint studies
•
Engaging suppliers on sustainability
Benefits of soil management
Product sustainability opportunity
Despite soil being a fundamental natural resource upon which agricultural production relies, it is consistently undervalued and is in a state of global decline. Some 40% of soil used for agriculture is either degraded or seriously degraded, and estimates suggest we have lost ~70% of global topsoil – the layer of soil allowing plants to grow (1). Healthy soil can act as a buffer against climate change; UK soils alone contain 10bn tCO
2
, 50 times the UK‟s annual emissions (3).
Threats & remedial measures
UK soils face three main threats (3):
1. Soil erosion – 2.2mt topsoil is eroded p.a. in the UK at a cost of £45m, incl. £9m in lost production
2. Organic matter decline – severely reduces soil quality, holding less water, and costing £82m p.a.
3. Compaction – reduces productivity, but is reversible through land management practice
Soil management best practice will include any of the following practices: reduced tillage, nutrient management, encouraging stubble, and managing overgrazing (1).
Case studies – Pigs & arable
An arable farm showed a net benefit of £27/ha over a 7 year period incorporating straw as organic matter.
Fuel costs dropped 20-30% as tractors required less power to drive on healthier soil (5).
A 320ha farm with a 300 sow pig unit saw an increase in net profit of over £60/ha in a 10 year period. The farm uses pig waste as farmyard manure, saving 60-80 units/year of inorganic fertiliser equivalent (5).
Other key resources & initiatives
1. See also
How to use digestate as a fertiliser substitute action plan
2. World Economic Forum interview with Professor John Crawford (University of Sydney), a world expert on soil
3.
Protecting our Water, Soil and Air – gives a good practice guide for soil management
4.
Safeguarding our Soils – A Strategy for England – outlines Defra‟s strategy for sustainable soil management by 2030
5.
Soil Protection Review – outlines the regulatory compliance and benefit schemes for soil management
6.
Profiting from soil organic matter – a guide to improving soil organic matter management
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Precision agriculture
Product sustainability opportunity Hotspot
A common definition of precision agriculture (PA) is the application of inputs at the right time, in the right place, in the right amount, from the right source, in the right manner (1). Key to PA is the realisation that while on a 1000ha farm in the U.S.
PA might involve sophisticated informational systems and a suite of autopilots, PA on a 0.5ha farm in India may simply involve a team of highly skilled workers, and improved knowledge transfer.
One report suggests that a 20% improvement in nutrient use efficiency by 2020 would reduce use of nitrogen fertilizer by 20 million tonnes annually. This in turn could produce a net saving worth around £110 billion per annum (4).
Case study – Microdosing in Africa
Research carried out for the
International Crops Research Institute for the Semi-Arid Tropics has led to the introduction of microdosing applied directly to plants using bottlecaps for measurement. This simple technique to apply the right amount of fertilizer has led to increases in yield of 44-120%, as well as income increases of 50-130%.
Case study – PepsiCo UK & i-crop
PepsiCo UK have invested in and Cool Farm Tool
50 in 5 campaign. i-crop
as part of their
By 2011, 70 of PepsiCo‟s British suppliers had adopted the technologies. This has led to growers achieving a 7% reduction in carbon output and a 10% drop in water use. Other key resources & initiatives
1.
Precision agriculture: challenges and opportunities in a flat world – proceedings from the 19 th World Congress of Soil Science
2.
The National Centre for Precision Farming – research platform for PA run by Harper Adams University
3.
Potential for information technologies to improve decision making – summary of PA technologies for the livestock sector
4.
Our Nutrient World – report framing the challenge of producing more food with less nutrient input
5.
Further precision farming links provided by Harper Adams University, including HGCA precision farming advice
6.
Centre for Precision Agriculture – UK forum, including case studies
Boiler energy efficiency in F&D
Product sustainability opportunity Hotspot
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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).
Boiler energy savings hierarchy Case study – Heinz
Cost
Boiler replacement
Flue gas/boiler blow down heat recovery
Monitor energy use, carry out boiler maintenance
(Adapted from Carbon Trust 2012)
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:
• 9,000tCO
2
reduction p.a.
• Payback period of 18-19 months
• Steam trap maintenance alone gives a cost return of 10:1 and CO of 884t p.a.
2
savings
Other key resources & 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 – provide tax relief for energy efficient industrial purchases, improving cash flow
3.
The Energy Technology List – 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
Identifying the true cost of waste
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Product sustainability opportunity Hotspot
The cost of waste disposal is a small fraction, typically 5%, of the true cost of waste. The true cost should include cost of materials and value added during the production process, including: costs of labour; energy; water; equipment; warehouse; administration; and disposal. The example shown in the chart shows how value added to a cake at each stage of production increases the true cost of waste.
Benefits & barriers
There are more than £800m worth of savings possible through improved waste in the food & drink sector (1).
Estimates place the true cost of a tonne of waste at £550
(2) to £2,000 (3) per tonne. Calculation of the true cost helps prioritise opportunities, develop accurate cost-benefit analyses and implement waste prevention measures.
Other key resources & initiatives
1.
Business Benefits of Resource Efficiency – WRAP report estimating the overall potential resource efficiency gains for UK business
2.
Opportunities for Resource Efficiency in the Food and Drink Sector – WRAP report reviewing waste arisings at FDF member sites
3. WRAP, Confidential Waste Prevention Reviews, 2011-13
4.
Efficient Consumer Response – working group co-ordinator, supporting developments in process efficiency
5.
Lean Manufacturing and the Environment – USEPA research on advanced manufacturing systems and their environmental benefits
6.
Waste Arising in the Supply of Food and Drink to Households in the UK – focusing on manufacture, distribution & retail
7.
Benefits to Change in the Retail Supply Chain – provides links on improving supply chain resource efficiency
Increased efficiency of in-store bakeries
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Hotspot
In-store bread sales account for 17% of the bread bought in the UK . However, in-store bakeries in conjunction with small craft bakeries account for around 40% of the £100million the sector spends on energy each year. In-store bakeries can bake bread from scratch, or be used to bake pre-made, or part-baked dough. Growth in this area demonstrates the need to ensure efficiency is included in future developments within this sector. Supporting evidence to help develop a business case provided below.
Benefits & barriers
Nine quick wins, with the ability to reduce bakery energy use by up to 10%, have been identified by the
Commonwealth Government Initiative . However, the same report suggests that small bakeries (less than 10,000 tonnes of bread produced per year) might exhibit significant variation regarding potential savings due to different practices, bakery age, equipment age, etc.
Additional cost, a fear of long term maintenance of new equipment, or the possibility of a loss of quality can act as a barrier to schemes – however, the Carbon Trust suggests developing a robust business case and utilising proven technology can help to overcome these barriers (1).
Other key resources & initiatives
Case study - Tesco
In addition to supplementing mains electricity with roof mounted wind turbines, Tesco‟s store in Diss, Norfolk , has sought to reduce the energy used by their in-store bakery. These methods include:
• Replacing ovens with new models with extra thick walls (50% energy saving).
• Automating baking process which allows ovens to switch off when not in use, but still retaining residual warmth.
Of course, efficiencies should be made alongside encouraging consumers to get the most out of store-bought bread (2).
1.
Industrial Energy Efficiency Accelerator: Guide to the Industrial Bakery Sector – Carbon Trust report
2.
Reducing household bakery waste – WRAP report with insights and recommendations to help reduce household bakery waste
3.
Energy efficiency Opportunities in the Bread Baking Industry. In-store Supermarket Bakeries
4.
Good Energy Practice Guide: Improve Energy Efficiency and Increase Profits in Shop Bakeries
Extending product shelf life
Product sustainability opportunity
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WRAP figures from 2011 (1) highlight the level of wastage of perishable products in retail and the household. Consumers are currently throwing away around £6.7 billion of food and drink each year due to it „not 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 & distribution amounted to 0.4mt. Clearly, extending shelf life can improve the environmental performance of products.
Latest research Case study – ASDA’s ‘Faster Fresh’
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 redesign, 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.
„ Faster Fresh ‟ is an initiative improving shelf life for ASDA (6). The company has increased the shelf life of 1,572 chilled products by an average of one day whilst maintaining their low price offer. This has been achieved by:
• Working with 407 suppliers to reschedule inbound flows
• Improving delivery plans to cut down on road miles
• Developing new and simplified systems instore to get products to shelf faster and support better stock rotation
Other key resources & initiatives
1.
WRAP Handy Facts & Figures: UK Retail & Hospitality/Food Service – gives wastage figures for retail & 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 – simulating food waste in the home by modelling the impact of purchases and consumption
5.
WRAP Product Life Feasibility Study – examined how manufacturers and retailers set product life
6.
WRAP Courtauld Commitments Phase Two Case Studies November 2012 – WRAP report providing list of useful shelf life case studies
Reducing kitchen energy use
Product sustainability opportunity Hotspot
Energy used for cooking and chilling foods is a major contributor to household and food supply chain energy consumption (1, 2) – particularly those products stored chilled or frozen, or those that require extended periods of cooking. Opportunities for businesses to influence consumer energy use include product eco-design and consumer communications.
Benefits and approaches Case study – Rice and oats
Consumer education and product re-designs can help reduce the energy needed to cook foods – and also improve the consumer cooking experience (see right). One option is to recommend that the most efficient cooking modes are used (for example, to cook one portion of potatoes in the microwave requires 1.5MJ of energy, whereas a conventional oven would require 6MJ) (3).
Chilling & freezing also have energy reduction opportunities, including amongst others: cooling food before putting it in the fridge/freezer; defrosting food in the fridge; optimal fridge/freezer room placement, etc.
Other key resources & initiatives
The part-cooking of Uncle Ben’s rice at processing stage reduces consumer cooking time by 10 minutes (50%). Because of the efficiency of large scale cooking, overall greenhouse emissions were reduced by 18% (4).
Researchers at Unilever have explored the potential for growing varieties of oats which require less cooking. By taking a full life cycle approach, environmental improvements are possible at consumer stages through changes in product design through variety selection (5).
1.
Energy Consumption in the UK – annual publication produced by DECC providing review of domestic energy consumption
2.
Defra Food Statistics Pocketbook – highlights the importance of consumer energy use in food supply chain
3. Carlsson-Kanyama, A., Bostrom-Karlson, K. 2001. Energy Use for Cooking and other Stages in the Life Cycle of Food
4.
Incorporated Principles in Action Summary – a review of Mars‟ main activities in 2011
5. McDevitt, J. E., and Mila i Canals, L. (2009) Life cycle assessment for the Ecodesign of UK porridge oat plant varieties .
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Reducing consumer food waste
Product sustainability opportunity Hotspot
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In the UK, 7.2 million tonnes of food and drink is wasted every year, 4.4 million of which is avoidable. The average UK household currently spends £480 on wasted food every year, totalling £12 billion overall. WRAP reported a significant reduction between 2006/7 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.
Raising awareness and enabling behaviour change
Case studies: Changes to products
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.
Other key resources & initiatives
Changes to products, packaging and labelling makes it easier for consumers to buy the right amount and use what they buy.
• M&S were the first to introduce „freeze before the date‟ labelling, replacing „freeze on day of purchase‟, giving consumers more flexibility to freeze what they may not eat in time.
• „Display until‟ dates are being removed by many retailers and brands, reducing confusion and giving prominence to the important dates.
• ASDA launched new packaging for their extra special Royal Jersey potatoes that increases shelf life and reduces waste
1.
Household food waste resource listing – summary of WRAP partner resources to use to reduce household food and drink waste
2.
Courtauld Commitments Phase Two Case Studies November 2012 – WRAP report providing a list of useful case studies
3.
Love Food Hate Waste partners site – wide range of resources available for partners to use free of charge
4.
New estimates for household food and drink waste in the UK – WRAP report providing food waste estimates for 2011
5.
What retailers and brands are doing to help you reduce food waste – Love Food Hate Waste report
Smart planning and demand forecasting
Action Plan
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Action Plan
• Waste in the supply chain is estimated to cost food retailers and manufacturers £5bn annually.
• 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.
• There is potential to save up to 1% of turnover by reducing packaged food waste and from less discounting.
• This Action Plan is designed to help procurement teams of retailers and manufacturers to reduce waste from poor forecasting and planning.
Implementation Process
Manufacturer
Retailer
Step 1
Quantify waste
Step 2 Step 3 Step 4 Step 5
Review ordering and inventory management systems
Engage retailer on opportunities
Engage manufacturer(s) on opportunities
Individual reviews between retailer and key suppliers
Trial of selected opportunities and cost / benefits delivered
[Details of each step of the implementation process are in the Action Plan]
Step 6
Implementation and monitoring
Implementation and monitoring
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
Resources
1.
WRAP – Reducing Food Waste through Retail Supply Chain Collaboration
2.
WRAP – Waste arisings in the supply of food and drink to households in the UK
3.
WRAP – New estimates for household food and drink waste in the UK
Introduction Hotspots Resources Opportunities
Participating in waste exchange
Action Plan Hotspot
All businesses produce waste that they cannot reduce further, re-use in their processes or send for recycling. For manufacturers, distributors and retailers involved with grocery products 5 million tonnes of food product related waste
(excluding packaging) is sent to landfill each year(1). Establishing a mutually beneficial waste exchange arrangement with other organisations can reduce waste, material and processing costs and impacts. This may include involvement in food redistribution projects, supplying food waste and by-product materials for recycling or equipment and material reuse schemes.
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Action Plan
Implementation Process
This Action Plan focuses on the steps and business case for taking part in a waste exchange arrangement as a waste producer or recipient. In doing this consideration needs to be given to regulators waste classifications (2, 3).
1: Determining value 2: Business case 3: Identifying partners 4: Trialling & monitoring 5: Embedding & review
Producer: Quantify the volume & characteristics of any waste materials, energy, water or byproducts.
Recipient : Define the material needs, including volume and characteristics, of your operations
Involve operational and management staff in assessing:
Business benefits
Investment requirements
Risks
Operational changes
Priorities:
Amounts, quality and consistency of supply of materials
Compliance with grocery labelling requirements (4)
Compliance with waste responsibilities (5)
Initiate a small scale trial with one type of waste with one organisation.
Key factors to agree:
Quantity
Material performance
Storage and transport
Regulatory requirements
Health and safety
Implement new contracts, operational procedures and training
Understand who needs to buy-in to change. Consider a workforce partnership approach
(6)
Establish a programme of review
Resources
1.
WRAP - Waste arisings in the supply of food and drink to households in the UK
2.
DEFRA - Guidance on the legal definition of waste and its application - a practical guide for businesses and other organisations
3.
SEPA - Is It Waste - Understanding the definition of waste and supplementary guidance
4.
WRAP - How to apply date labels to help prevent food waste
5.
Environment Agency - A guide to when electrical and electronic equipment is considered waste and the controls that apply
6.
WRAP - Workforce partnerships for resource efficiency
Introduction Hotspots Resources Opportunities
Carrying out an LCA or footprinting study
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Topic Guide
Topic Guide
A Life Cycle Assessment (LCA) or footprinting study can give you a more detailed understanding of the environmental impacts of your products, workplaces and activities. These studies can take many forms and lead to a variety of actions and outcomes depending on your particular needs and concerns. This Topic Guide should help you to design and implement the
LCA or footprinting study that is right for you. The flowchart below can help you identify what you need to do in response to different drivers in your organisation:
Key:
- Organisational aims
- Suggested follow-up actions
Resources
1.
The Product Sustainability Forum - Product Summaries detailing the key environmental impacts of 50 typical products
2.
Greenhouse Gas Protocol - this website gives help and advice on carbon footprinting standards
3.
European Environment Agency - this website has a useful page of further information on Life Cycle Assessments (LCAs)
Introduction Hotspots Resources Opportunities
Engaging Suppliers in Sustainability
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Topic Guide
Topic Guide Hotspot
Most companies in the Grocery sector are identifying and addressing the opportunities that arise from a focus on sustainability. However, internally focused initiatives and supplier audits are not sufficient to ensure sustainability in products and across the supply chain. To achieve this requires working with supply chain partners in a collaborative and structured way using sustainability as a focus for dialogue and improvement, rather than a focus on cost and service levels.
Implementation Process
This Topic Guide aims to ensure that engaging suppliers in Sustainability is embedded in procurement and product development practices, and that implementation is a joint and collaborative process
1. Mapping 2. Identifying 3. Selecting 4. Preparing 5. Planning 6. Implementing
Procure- ment
Product
Develop
-ment
Map how sustainability is currently included in procurement processes
Map how sustainability is currently included in product development processes
Identify key suppliers through a spend and risk analysis
Identify key sustainability risks and opportunities by key material
Select key suppliers and engage to jointly review impacts, risks and opportunities for the key materials
Develop and implement supplier scorecards and develop engagement strategy
Develop information requests and guidance on risks and opportunities on key materials to share with suppliers
Resources
1.
WRAP - Reducing Food Waste through Retail Supply Chain Collaboration
2.
FDF - Sustainable Sourcing: Five Steps Towards Managing Supply Chain Risk
3.
DEFRA - Sustainable Procurement Prioritisation Tool
4.
WRAP - PSF hotspots knowledge base
5.
SAI Platform - Practitioner's Guide to Sustainable Sourcing of Agricultural Raw Materials
Develop joint action plans and then implement with key suppliers
Implement wider supplier engagement through knowledge hubs, supplier days, awards and recognition
Introduction Hotspots Resources Opportunities
Help section
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This section contains background information on the contents of this slide deck, including:
1.
(FAQs)
2.
3.
– 50 product summaries are available covering food, drink, household and personal care categories
4.
Reduction opportunities – a list of all those developed to date
5.
– a list of all those developed to date
FAQs
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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: www.wrap.org.uk/psf
2. What are the five PSF ‘metrics’? To date, the PSF has focused on the performance of products across five core environmental
„metrics‟: 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 “ An initial assessment of the environmental impact of grocery products ” . 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 (e.g. 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 ‘Primary’ and ‘Secondary’ hotspots identified? Primary and secondary hotspots have been identified using a range of sources – 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 (e.g. 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 – and in many cases, hotspots have been estimated based on proxies. To guide users a qualitative „evidence 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 ideas/comments for future revisions of this PowerPoint deck? Click on the „Submit 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 „
‟ slide.
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Bananas
Butter
Bath & shower products Beef
Cakes, pastries, etc.
Canned meat
Cider
& perry Cheese Chocolate
Dishwashing products Eggs
Fish & seafood
Lamb
Laundry detergent Margarine
Pork Potato crisps Potatoes
Beer
Canned seafood
Coffee
Biscuits
Canned vegetables
Deli-food
Bread & rolls
Carbonates
Deodorant
Breakfast cereals
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Cat & dog food
Product summary list
Dilutables
Frozen vegetables
General cleaning products
Ice-cream & frozen desserts Juices
Milk
& cream Nappies Onions Pizza
Poultry
Pre-packed sandwiches
Processed snacks Ready meals
Rice
Spirits
Sugar confectionery Tea
Toilet & kitchen rolls
Tomatoes
Wine
Yogurts
Reduction opportunity list
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• Addressing „green water‟
• Benefits of soil management
• Crop irrigation best practice
• Precision agriculture
• Rolling out agricultural GHG tools
• Sourcing palm oil responsibly
• Sugar crop sustainability
• Sustainable fisheries & aquaculture
• Sustainable forestry products
• Water efficiency in livestock farming
• Closed-loop recycling
• Drinks packaging optimisation
• Renewable packaging materials
• Boiler energy efficiency in F&D
• CIP for resource efficiency
• Identifying the true cost of waste
• Increased efficiency of in-store bakeries
• Increasing motor drive efficiency
• Product re-formulation
• Water efficiency in drinks manufacture
• Water efficiency in meat processing
• Water re-use in F&D processing
• Extending product shelf life
• Food redistribution
• Shared logistics opportunities
• Improving consumer portioning
• Reducing kitchen energy use
• Reducing consumer food waste
• Water efficiency in the home
• Capital allowance for green tech
Action plan & topic guide list
Action plans
• Harmonising smart planning (manufacturers) and demand forecasting (retailers)
• How to participate in the closed loop economy through waste exchange
• How to use digestate as a fertiliser substitute
• Refrigeration best practice in food and drink chill chains
• Securing crop supply through whole crop purchasing
Topic guides
• Demystifying and de-risking land use change
• Implementing a sustainable procurement process for raw materials
• Lowering the impact of pig feed soya
• Effective commissioning of LCAs/footprint studies
• Engaging colleagues on sustainability
• Engaging suppliers on sustainability
• Best practice in embedding sustainability in product design
• How to identify high sustainability, reputation, supply chain risk and resilience
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