Transcript here - European Food SCP Roundtable

The European Food SCP Round Table
5 June 2014
1
Outline
1. Food SCP Round Table characteristics & membership
2. Technical work of the RT: Working Group 1
3. The ENVIFOOD Protocol and its pilot test
4. The Round Table in the PEF Pilot Phase
A lack of harmonised tools for practical environmental
assessment and to support consumer communication
 Today: no uniformly applied assessment methodology leading to:
 Proliferation of competing schemes at different levels (authorities,
retailers, producers)
 Different methods assessing different impacts with different
standards
 Communication tools supported by different schemes which reduces
consumer understanding and comparability
 High diversity of food and drinks and different environmental
impacts at different stages of the life-cycle
 Health and nutrition disregarded
Sustainable consumption?
confusion?
Key characteristics
Official launch:
6 May 2009 in Brussels
Vision:
Promote science-based, coherent approach to SCP in the
food sector, consider interactions across the entire food chain
Working areas:
Methodology, communication, continuous improvement
Scope:
Food and drink products across the whole life-cycle
Food actors:
17 European food chain organisations
Other members:
Co-chairs:
Support:
Sustainability Consortium
European Commission (DGs ENV, SANCO, JRC, ENTR)
UNEP, European Environment Agency
Observers:
National governments, Eurogroup for Animals,
UN FAO, UNDP, Spanish Consumers Union (OCU)
EU level organisations subject to expertise and commitment
Participation:
The Lead Principle
Environmental information communicated
along the food chain, including to consumers,
shall be scientifically reliable and consistent,
understandable and not misleading, so as to
support informed choice.
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Key objectives
Develop and promote further sustainability in the EU food chain
Improve the environmental performance of food and drink products
throughout their life cycle
Develop specific solutions to assess and validate continuous environmental
improvement across the food chain
Promote and improve the communication of environmental performance of
food and drink products and their production across the food chain
Promote coordination and policy consistency on sustainability of food and
drink products at international level
Food SCP RT delivering on its objectives
2010
• 10 Guiding
Principles
2011
• Communicating
Environmental
performance along
the food chain
2012
• Continuous
Environmental
Improvement
2012 2013
• ENVIFOOD
Protocol
2014 and beyond
• Promote the uptake of the ENVIFOOD Protocol
at national, European and international level,
taking into account the PEF/OEF testing
• Conduct further methodology revisions of the
ENVIFOOD Protocol as well as specifications for
individual food and drink product categories
(PCRs)
• Develop guidelines for PCR development and
verification
• Identify, review and coordinate available PCRs
for food products and management of synergies
• Facilitate technical support on PEFCRs
development and validation in the context of
the PEF/OEF testing
• Further evaluate environmental communication
tools for B2B and B2C communication
• Develop and communicate our vision on
sustainability of the EU food chain
Governance Structure
All RT bodies are co-chaired by the European Commission
and representatives of the RT constituencies
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Outline
1. Round Table characteristics & membership
2. Technical work of the RT: Working Group 1
3. The ENVIFOOD Protocol and its pilot test
4. The Round Table in the PEF Pilot Phase
Working Group 1 – The objectives and the means
10 Guiding Principles
ENVIFOOD
Protocol
• 16 Working Group meetings
• +/- 100 members of the Working Group
• Yearly updated mandates and actions
Outline
1. Round Table characteristics & membership
2. Technical work of the RT: Working Group 1
3. The ENVIFOOD Protocol and its pilot test
4. The Round Table in the PEF Pilot Phase
The ENVIFOOD Protocol
The ENVIFOOD Protocol provides a methodological framework
for the environmental assessment of food and drink products:
•
Gives guidance on how to use LCA methodologies when assessing
food and drink products
•
Gives guidance on what issues need to be further addressed in PCRs
Main methodological issues covered
•
Functional unit
•
System boundaries
•
Data quality requirements and dealing with data gaps
•
Handling multi-functional processes
•
Environmental impact categories
Assessment methodology hierarchy
RT Guidance on
voluntary
communication
(Footprint,
certification
schemes, etc.)
Developing the Protocol – the process
1st WG1
Workshop
+
Road Map
2010
Detailed
analysis
+
2nd WG1
Workshop
2011
Protocol
drafting
2012
Public
consultation
and revision
Testing
2013
Finetuning
ENVIFOOD Protocol pilot test in detail
• 18 companies/organisations/research institutes
• Assessments strictly according to Protocol and in line with RT’s 10
guiding principles
March 2013
Launch
ENVIFOOD
pilot test
20 Nov 2013
Final
ENVIFOOD
Protocol
30 Sept
End
ENVIFOOD
pilot test
Webinars and
online forum
discussions
throughout
the process
Oct 2013
Protocol
fine-tuning
18 Participants to ENVIFOOD pilot test
Organisation
Product
Granarolo (Italy)
Carlsberg Italia
Campden BRI (Research organisation, Hungary)
mozzarella cheese packed in a polyethylene bag
Beer products
soy and beef products
PET and returnable glass bottles for still and sparkling
water
high quality milk 1lt
European Bottled Water Federation
Coop Italia
Nestlé
UNESDA
Federación Española Del Vino (Spain)
Barilla
ReMa-MEDIO AMBIENTE, S.L. (LCA Consultancy, Spain)
CTME (Technology Centre Foundation, Spain)
Swedish Institute for Food and Biotechnology
Primary Food Processors
Gallina Blanca Star
FEFAC
FEDIAF
FERRERO
Mondelēz International
Purina Gourmet Pearl Chicken (cat product), NaturNes
(baby food product), Nescafé (coffee)
non-alcoholic drinks
Wine
American Sandwich Nature/ Husman/ Pasta/
Tarallucci/ Tomato Sauce
5 wine products
bottle of red wine
meat, dairy or fisheries product
Starch, sugar, oilseed crushing and vegetable oil
refining, or a selection of these
Chicken stock cubes
compound feed for terrestrial species and aquafeed
“Concept” dry and wet pet food products, followed by
real products on the market
Lemon Ice The (ESTATHE LEMON T3x24) and
Chocolate praline (ROCHER T30x72)
Several coffee products
Outline
1. Round Table characteristics & membership
2. Technical work of the RT: Working Group 1
3. The ENVIFOOD Protocol and its pilot test
4. The Round Table in the PEF Pilot Phase
The Food SCP RT and the PEF pilot phase
ALIGNMENT
•PEF
•ENVIFOOD
PEF PILOT 2nd wave
•Food
•Feed
•Drink
•Kick off: 2014
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COMMON OBJECTIVES
•Applicability of PEF to
Food, Feed & Drinks
•ENVIFOOD as a
sectorial guideline
•PEFCRs in line with
ENVIFOOD Protocol
•Communication in line
with RT and COM
guiding principles
•Compliance and
verification
Governance structure of the PEF pilot phase
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RT contribution to the PEF pilot phase
Governance: Round Table participation
• PEF Steering Committee
• Technical Advisory Board
Technical support: Building on experience with ENVIFOOD
• Pilots possibly led by European sector federations (RT members)
• Identification, review and coordination of different PEFCRs
• Support pilot test on communication vehicles based on RT and
Commission principles
• Support in evaluation of results
• Reporting back to all RT members
21
Food SCP RT: prototype of efficient
implementation of PEF at sector level



22
RT representing the food chain with harmonised
and commonly agreed principles
RT facilitate technical support throughout PEF
pilot building on its experience of Envifood
Protocol development and testing
Experimented food chain testers prepared to
participate in PEF pilot testing
Actions and deliverables beyond 2013 (I)
Promote the uptake of the ENVIFOOD Protocol at national, European
and international level, taking into account the PEF/OEF testing
Conduct further methodology revisions of the ENVIFOOD Protocol as
well as specifications for individual food and drink product categories
(PCRs)
Develop guidelines for PCR development and verification
Identify, review and coordinate available PCRs for food products and
management of synergies
Facilitate technical support on PEFCRs development and validation in
the context of the PEF/OEF testing
Actions and deliverables beyond 2013 (II)
Further evaluate environmental communication tools for B2B and B2C
communication
Develop and communicate our vision on sustainability of the EU food
chain
Promotion of further sustainability measures, on a continuous basis, at
all levels
Cooperation and coordination with international
initiatives/developments on food wastage
Regular communication on progress
European Food
Sustainable Consumption and
Production (SCP)
Round Table
For any further information or to express interest in becoming a
formal member of the RT please contact also the RT Secretariat:
[email protected]
25
ANNEX
7 Founding Members
1.
European Farmers and European Agri‐Cooperatives
(COPA‐COGECA)
2.
European Feed Manufacturers’ Federation (FEFAC)
3.
Europe International Federation for Animal Health – Europe
(IFAH)
4.
European Liaison Committee for Agricultural and Agri‐Food
Trade (CELCAA)
5.
European Organization for Packaging and the Environment
(EUROPEN)
6.
FERTILIZERS EUROPE
7.
FoodDrinkEurope
9 Other Member Organisations
1. Alliance for Beverage Carton and the Environment (ACE)
2. European Aluminium Association (EAA)
3. European Container Glass Association (FEVE)
4. European Crop Protection Association (ECPA)
5. European Moderns Restaurants Association (EMRA)
6. European Producers of Steel for Packaging (APEAL)
7. Flexible Packaging Europe (FPE)
8. Primary Food Processors (PFP)
9. Extended Producer Responsibility Alliance (EXPRA)
Co-Chairing Organisation:
European Commission
2 Supporting Organisations
1.
European Environment Agency (EEA)
2.
United Nation Environment Programme (UNEP)
1 Associate Member Organisation
The Sustainability Consortium
19 Observer Organisations (1)
1.
Agriculture and Agri-Food Canada
2.
ENEA - Italian National Agency for New Technologies,
Energy and Sustainable Economic Development
3.
Eurogroup for Animals
4.
French Environment & Energy Management Agency
(ADEME)
5.
Hungarian Ministry of Rural Development
6.
MEEDM - French Ministry for Ecology
7.
MTT Agrifood Research Finland
19 Observer Organisations (2)
8. Netherlands Ministry for Environment
9. Netherlands Agriculture Ministry
10. Spanish Agriculture Ministry
11. Spanish Consumers Union (OCU)
12. Swedish National Food Administration
13. Technical University of Denmark
14. UK Department for Environment, Food and Rural Affairs
15. UK Food Safety Authority
16. Swiss Federal Office for the Environment
17. United Nations Development Programme
18. United Nations Food and Agriculture Organization
19. U.S. Department of Agriculture at the U.S. Mission to the EU
Co-chairing of the RT bodies (1)
Plenary
Herbert AICHINGER (DG ENV, Adviser, European Commission)
Pekka PESONEN (Copa‐Cogeca, Secretary General)
Steering Committee
Herbert AICHINGER (DG ENV, Adviser, European Commission)
Pascal GREVERATH (FoodDrinkEurope/Nestle, Assistant VicePresident Environmental Sustainability)
Co-chairing of the RT bodies (2)
WG1: Environment assessment
David PENNINGTON (DG Joint Research Centre, European Commission)
Nicolas Martin (FEFAC, Policy Advisor)
WG2: Environmental information
Jeroen VAN LAER (DG SANCO, European Commission)
Industry co-chair: currently vacant
WG3: Continuous improvement
Christian PALLIERE (Fertilizers Europe, Director Agriculture and Environment)
European Commission co-chair: currently vacant
WG4:International and non‐environmental aspects
Salvatore D’Acunto (DG Enterprise and Industry, Head of Unit F.4 – Food Industry)
Jean-Luc MERIAUX (CELCAA, UECBV Secretary General)