Hotspots, opportunities & initiatives

Dilutables

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 products. (www.wrap.org.uk/psf)

About the PSF

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.

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.

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Hotspots – Dilutables

Fertiliser and energy inputs during fruit and sugar growing (2,3), 2-65% of GHG emissions (10), higher for products containing more concentrate, therefore requiring a large quantity of fruit (10).

Blue and green water footprint during fruit and sugar cultivation (2,3,7).

53,000t of dilutables wasted in UK homes every year, representing £69 million. 39,000t of these are thrown down the drain (14, 15).

• 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

references slide.

• This category covers soft drinks which require dilution with water; sometimes referred to as concentrates, cordials or squash.

• Evidence level: Low - limited

publicly available life cycle data on this product.

• Environmental performance will, to a large part, be driven by the quantity of juice concentrate in the product (10), the choice of ingredients (mainly fruit juice, sugar to a lesser extent) and their origins (2).

Notes

Notable primary & secondary hotspots

18-40% of GHG emissions during the extraction, processing of packaging raw materials, mainly PET bottles (2,10).

Reducing waste reduces resource consumption at all stages upstream

Relatively high energy consumption for pasteurising and bottle-blowing. Squash production, filling and packing: 15-45% of GHG emissions (depending on the impact of ingredients) (10).

Land use change risk in sugarcane production (7). Potential issues around the use of lime from mining in sugar processing (9).

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Initiatives & key resources

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.

Notes

4,5,6 5,6 1,4,5,6 5,6

2,4,5,6 2,5,6

4,5,6 5,6

2,3,5,6

1. Alliance for Water Stewardship – uses a standard to recognise and reward responsible water users and managers 2. Courtauld Commitment – responsibility agreement aimed at improving resource efficiency, incl. concentrate reformulation 3. Love Food Hate Waste – WRAP initiative to support consumer waste reduction by providing storage advice & recipes 4. Beverage Industry Environmental Roundtable (BIER) – provides water benchmarking and carbon footprints 5. British Soft Drinks Association (BSDA) – developed Sustainability Strategy for the sector 6. Soft Drinks Roadmap – Defra report in publication focussing on reductions in the soft drinks sector

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Hotspot references The documents below have been used to identify primary and secondary environmental impact hotspots. For further soft drink resources please see the Carbonates slide.

1. Beccali, M., Cellura, M., Iudicello, M., Mistretta, M., (2009). Resource Consumption and Environmental Impacts of the Agrifood Sector: Life Cycle Assessment of Italian Citrus-Based Products.

2. Defra (2013). Defra - Evidence to support the development of a sustainability roadmap for soft drinks - FO0432.

3. BIER (2011). A Practical Perspective on Water Accounting in the Beverage Sector [PDF].

4. British Sugar UK & Ireland (2010). Corporate Sustainability Report [PDF].

5. BSDA (2012). The 2012 UK soft drinks report - Long-term commitment for long-term success [PDFs.

6. BSDA (2012). A sustainable future for soft drinks: Soft Drinks Industry Sustainability Strategy.

7. Ercin A.E et al. (2011). Water footprint of a sugar-containing carbonated beverage [pdf].

8. Food & Drink Federation (2011). Our Five-fold Environmental Ambition: Progress Report 2011 [PDF].

9. Manchester Business School for DEFRA (2006). Environmental Impacts of Food Production and Consumption [PDF].

10. Tesco (2009). Squash footprint. Confidential

11. WRAP (2007). Raising the bar in PET bottle lightweighting [PDF]

12. WRAP (2008). Lightweighting the can pack [PDF]

13. WRAP (2009). Beverages: Self Dispensing [PDF]

14. WRAP (2009). Down the Drain [PDF].

15. WRAP (2009). Household Food and Drink Waste in the UK [PDF].

16. WRAP (2010). Realising the value of recovered plastics – an update [PDF].

17. WRAP (2011). Water Use in the Drinks Supply Chain: Opportunities for Reduction [PDF]

18. WRAP (2012). Resource efficiency in the UK soft drinks sector [PDF].

19. WRAP (2013). An initial assessment of the environmental impacts of grocery products [PDF]

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Reduction opportunities

Reduction opportunities

The PSF has researched „reduction opportunities‟, „action plans and topic guides‟ relevant to the grocery sector. Below are a selection relevant to dilutables. 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 dilutables – the principles and resources are transferable. Where they target a hotspot they are flagged red.

• Addressing 'green water' impacts in agriculture • Sugar crop sustainability • Drinks packaging optimisation • Product re-formulation • Water efficiency in drinks manufacture • Water re-use in food and drink processing • Improving consumer portioning • Reducing consumer food waste

Hotspot

• Refrigeration best practice in food and drink chill chains

Action plans

Topic guides

• Demystifying and de-risking land use change

• Implementing a sustainable procurement process for raw materials

• Best practice in embedding sustainability in product design

• Engaging colleagues on sustainability

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Addressing ‘green water’ Product sustainability opportunity Green water is defined as “the precipitation on land that does not run off or recharge the groundwater but is stored in the soil or temporarily stays on top of the soil or vegetation” – i.e. soil infiltration (1). To date, water initiatives have tended to focus on blue water impacts (surface and groundwater abstracted), but green water is a major component of

food water footprints, e.g. 94% of beef‟s water footprint (1). Rain-fed agriculture represents 80% of cultivated lands (1.2bn ha) and 85% of global agricultural water usage. An effective approach is improved soil management.

Other key resources & initiatives 1. Water Footprint Network – for definitions of water categories and a feel for priority products/countries 2. Green Water Management Handbook – a comprehensive review of technologies available for addressing green water impacts 3. Global Water Tool – free and easy-to-use tool for companies to map their water use from WBCSD 4. Protecting our Water, Soil and Air – Defra‟s best practice guide for water, soil and air quality 5. Resources available to businesses to quantify and reduce the water impacts of their water use – Defra report 6. Simply Sustainable Water – advice from LEAF on Six Simple Steps for managing water quality & use

Effective green water management Case study – Zambia

In Zambia, like a lot of arid/semi-tropical regions, only 15-30% of rainfall contributes directly towards plant growth. Digging holes filled with organic matter to collect rainfall and tearing up the soil to increase soil infiltration has led to yield increases of 50-100% (2). In the UK, green water yield improvements can be effected through increasing soil organic matter (see Soil Management Reduction Opportunity).

Addressing green water impacts has potential for yield improvements through increasing effective rainfall (2): • Reducing runoff through levelling and terracing • Increasing infiltration through conservation tillage • Minimising deep percolation by improving soil texture

and deep root zone • Planning cropping patterns around rainfall patterns Increasing yield has the added benefits of reducing other external inputs like inorganic fertilisers per unit of output – and so has potential to improve other PSF metrics as well.

Hotspot

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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 & 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 & initiatives

Case study – 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 – document detailing the RA‟s sustainable sugar standard in El Salvador & Guatemala 2. Sugarcane.org – Brazil-centric website developed by the Brazilian Sugarcane Industry Association (UNICA) 3. Towards sustainable sugar sourcing in Europe – Coca-Cola Europe water footprint sustainability assessment including case studies

Cane, beet or sweetener? UK manufacturers largely source from either: • Cane: cane supply chains are exposed to certain

environmental & welfare risks. Key issues are: labour risks, freshwater availability, local air quality when cane is burned, and land use change (LUC).

• 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 beet:sugar is roughly 50:50; 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

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Drinks packaging optimisation Product sustainability opportunity

The key business drivers for addressing packaging sustainability include the increasing cost of raw materials and concerns over security of supply. Common approaches include: use of recycled content; packaging weight reductions; reusable systems; and clearer date labelling.

Other key resources & initiatives

1. Beverage Industry Environment Roundtable (BIER) – climate change, energy & water focus. Published carbon and water research 2. British Soft Drinks Association – Sustainability Strategy includes focus on water, packaging & waste 3. Consumer Goods Forum Global Packaging Project – protocol & framework to discuss & assess packaging sustainability 4. Courtauld Commitment – responsibility agreement aimed at improving resource efficiency of UK grocery, including packaging

5. Soft Drinks Roadmap – Defra-funded research currently under way, includes focus on packaging 6. WRAP Packaging optimisation resources – range of advice on packaging issues, with case studies and tools

Step 1: Think about breaking the mould - can the product be used by the customer differently? (See WRAP guidance on Reusables and Product Reformulation) Step 2: Get ideas from The International Packaging Study Step 3: Read the WRAP Packaging and Recyclability Guide Step 4: Visit the Resource Efficient Innovations Database for latest industrial technology and best practices Step 5: Make it happen – stay close to what your sector is doing: view case studies under Courtauld Commitment 2

How to get started

Case study – A G Barr

Since joining the Courtauld Commitment 2 in Feb 2010, A G Barr has installed state of the art PET bottle blowing & filling technology. This allowed the company to reduce the carbon impact of its 2l, 500ml and 250ml bottles by 1,869tCO2e in 2010, saving 505 tonnes of plastic. The 500ml and 250ml bottles alone saved 316 tonnes of plastic, and are amongst the lightest within the carbonated soft drinks market.

Hotspot

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Product re-formulation Product sustainability opportunity Product reformulation, where a product‟s composition is altered or ingredients are substituted for alternatives, can be driven by a number of different factors e.g. ingredient price fluctuation or compliance to government legislation. Altering a product‟s composition can mitigate material risk associated with high environmental impact ingredients, or may impact how the product is used by the consumer which might lower the product‟s energy or water requirement (1). There are many other potential benefits, including: reduced raw material costs; lower distribution impacts; less required storage space; reduced packaging; as well as the potential to pass on costs savings to the consumer.

Other key resources & initiatives

1. See Unilever‟s Persil Small & Mighty 2. Courtauld Commitment Phase Two Case Studies – provides some examples of product re-formulations 3. Product Re-formulation: Channelling Efficiency savings – WRAP information sheet encouraging re-thinking of products

Case study - United Biscuits

United Biscuits (UB) reformulated their McVitie‟s biscuits, reducing the salt content by up to 60% and the saturated fat content by up to 80%. The reformulations enabled a 40% reduction in UB‟s use of palm oil and reduced pressure on rainforest destruction, but most importantly, a total of £4m was added to sales value, with sales of biscuits up by more than 5%.

Case study – Britvic concentrate

In March 2011, Britvic introduced a new double concentrate to its Robinsons squash brand. The double concentrate squash is now in 1.25 litre and 1.75 litre bottles. The smaller bottle sizes have enabled a significant reduction in secondary packaging, & transport required. The benefits are: • Better consumer value for money • 61% reduction PET per litre drunk • 70% reduction in total packaging • 50% reduction in lorries used • 14,000 tCO2 saving p.a.

Hotspot

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Water efficiency in drinks manufacture Product sustainability opportunity

The four most water intensive industries within the food & drink sector are dairies, breweries, soft drink & distilleries accounting for 124.5million m3 per year. In the EU the UK ranks 3rd poorest in terms of water availability per head. Additionally, in line with the increasing cost of water to business, a 20% reduction in water use would save the F&D sector £60million per year. WRAP suggest that it is possible to reduce water use by 30% through no-cost initiatives and up to 50% saving for those prepared to make a capital cost investment.

Other key resources & initiatives

1. Beverage Industry Environmental Roundtable (BIER) – has published risks & opportunities and water use benchmarking reports 2. Enhanced Capital Allowance scheme for water – allows businesses to write-off 100% cost of plant machinery against taxable profits 3. Federation House Commitment Progress Report 2012 – helping the food & drink industry improve water efficiency 4. Water Use in the Supply Chain – the IGD details water use within the F&D sector 5. WRAP has produced Water Efficiency. Case study: UK Drinks Sector & Resource Efficiency in the UK Soft Drink Sector

Reducing the amount of water brought onto site & lowering wastewater treatment requirements can reduce operating costs. Water scarcity might impact availability and cost, although tools can highlight business risk. Tax Incentive Schemes can mitigate the investment in water efficiency measures, although no cost initiatives are highlighted by WRAP. A lack of data can hamper the decision making process as well as a fear of reducing product quality.

Benefits & barriers

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Case study - Adnams

Adnams produces 85,000 barrels of cask ale per year, whilst being based in East Anglia, the UK‟s driest region. During planned redevelopment, Adnams upgraded their on-site water efficiency measures, lowering their water use below the industry average by: • Using stainless steel in brewery

construction which is easier to clean

• Harvesting rainwater for use at distribution

center and cellar & kitchen store

• Balancing effluent to require less dilution

to become safe waste

Through the optimisation of clean-in-place systems and the re-use of production waste water, a Kraft site has achieved reductions in potable water use (4): • 4 year project • Invested AUS$3.2million • Avg. payback: 3 years • 39% reduction in water use • Savings of 74 million litres per year The site has also partnered with a construction group to re-use 10million litres of water per year for road compaction and dust compression turning waste water into a secondary commodity.

Water re-use in F&D processing Product sustainability opportunity Food & drink manufacturing used 7.5% of industrial water consumed in the UK in 2009 (1). Water is typically used for cleaning and sterilising machinery and working environments, but is also used for transportation or used as an ingredient (particularly in alcoholic and non-alcoholic drinks) (2). One of the main drivers for water use reduction is concern for future water scarcity.

Other key resources & initiatives

1. Greener Business. Food and Drink – Environment Agency overview of the environmental impacts of the F&D sector 2. Federation House Commitment – voluntary initiative aiming to help industry target of cutting water use by 20% by 2020 3. Casani, S., et al. 2005. A Discussion Paper on Challenges and Limitations to Water Re-use and Hygiene in the Food industry 4. Saving Water Makes Us Happy Little Vegemites – document detailing Kraft water savings at their Port Melbourne site 5. Beverage Industry Environmental Roundtable (BIER) – supporting environmental engagement through meetings and working groups 6. Manufacturing Introduction – introduction to manufacturing water use written by the Alliance For Water Efficiency 7. CDP Water Program – good resource for company water reports and case studies

Reducing water use decreases initial outlay of water costs and reduces the volume, and associated costs, of wastewater leaving a processing site. Additional savings of time, energy and chemical outlay can be made through the decreased need to pre-treat as much water. Uncontaminated water, e.g. cooling water, can be re-used for irrigation, sanitary water supply, line lubrication, facilities maintenance, further cooling/heating or other cleaning processes. A key barrier to increased water re-use in the F&D sector is hygiene – although this issue can be an overcome with adherence to strict hygiene procedures (3).

Benefits & barriers Case study – Kraft

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Improving consumer portioning Product sustainability opportunity Unit dose packaging is one of the ways that manufacturers can influence consumer behaviours by removing the need for the consumer to measure the product at use phase. If product measurement instructions are not followed closely this may lead to unnecessary environmental impact through avoidable product use. Additionally, excessive product use may be detrimental to the effectiveness of the product, for instance in the case of detergents (1), or may lead to food waste in the case of grocery products not being consumed after being prepared for meals.

Other key resources & initiatives

1. Unit Dose: A Sustainability Step for Fabric Liquids – Unilever report detailing the environmental benefits of liquid tablets 2. Revision of Ecolabel Criteria for Laundry Detergents 2008-2010 – background report for revision of ecolabel by Ecolabelling Denmark 3. Annual Review 2008 Towards Sustainable Cleaning – report by AISE, the soap, detergents & maintenance products industry body 4. WRAP food hub – provides a multitude of consumer food waste resources, including case studies, initiatives & reports

For detergent, only 65% of consumers dose according to the manufacturer recommendations, most over-dose (2). Portion control reduces overall material use, transport and product wastage. Dosing control can face consumer backlash and new products will need to work with marketing to develop a approach to ensure consumer engagement (1). R&D will need to be involved to develop workable products but may provide an opportunity for innovation and brand differentiation even overall if less product is being sold.

Benefits & barriers Case study – Ariel

Ariel have diversified their product portfolio to include unit dose control measures. Liquitabs require more packaging, however due to reduced product per wash and wastage they estimated it has resulted in a reduction of 250,000 tonnes of product per annum (1).

Case study – Heinz

Heinz have introduced a 1kg reclosable bottle for their Heinz Beanz range, which includes a see-through portion guide on the side to help consumer portioning.

Hotspot

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Reducing consumer food waste Product sustainability opportunity

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.

Other key resources & initiatives

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

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. • 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

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

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Optimising refrigeration Action Plan Refrigeration is a crucial utility used in the grocery supply chain, in particular in manufacturing, transport, bulk storage and retail. In terms of energy use and CO2e emissions, refrigeration is the most important utility in food and drink manufacturing and retail operations. This action plan addresses the management, operation, maintenance and design of refrigeration systems so you can benefit from significant cost savings as well as large reductions in CO2e emissions.

Resources

1. Defra and SKM Enviros, 2011 - Examination of the global warming potential of refrigeration in the food chain 2. FDF and others, 2007 - Food and Drink Industry Refrigeration Efficiency Initiative 3. IOR, BRA, Carbon Trust, 2010 - Refrigeration road map for the food retail sector

Saving Potential

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Action Plan

Refrigerant

GHG

emissions

Energy

Existing

Systems 50% 25%

New

Systems >90% 40%

Implementation Process

Improve Management Information Cooling loads, energy use, operating data, leak rates

Invest in existing refrigeration plants Leakage: replace leaky components, replace R404A Energy: better maintenance, operation and control

Careful selection of all new refrigeration plants Minimise cooling demand and design for high efficiency Use low GWP refrigerants and design for low leakage

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, wood/paper 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) – Carries out research and publishes reports into the climate impacts of our food supply 2. Sustainable Sourcing Guidelines – Food and Drink Federation guide for managing supply chain risk 3. WWF LUC Guidance – 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

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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

Hotspot

Sustainable Procurement of Raw Materials Topic Guide

Raw materials (RMs) used in grocery products present both sustainability opportunities and risks to businesses, whether they are producers, manufacturers or retailers. This Topic Guide describes the overall process for implementing sustainable RM procurement to reduce risks, achieve lower costs and encourage innovation. Procurement‟s role here is to work in a structured way with product development and supply chain management partners to identify and pursue opportunities.

Resources 1. Food & Drink Federation - Sustainable Sourcing: Five Steps Towards Managing Supply Chain Risk 2. Defra - Sustainable Procurement Prioritisation Tool 3. WRAP - Reducing Food Waste through Retail Supply Chain Collaboration 4. SAI Platform - Practitioner‟s Guide for Sustainable Sourcing of Agricultural Raw Materials 5. UN Global Compact - Supply Chain Sustainability guide

Implementation Process

The process follows a step by step approach to ensure that raw material procurement takes account of sustainable aspects by thorough risk and opportunity analysis, and by working closely with key suppliers.

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Topic Guide

1. Mapping 2. Identify 3. Review 4. Select 5. Plan 6. Implement

Retailer

Map how

sustainability is

currently included

in procurement

processes

Identify key RMs

through a spend

and risk analysis,

and map their

current sourcing

For each key

RM review

impacts and

risks along the

supply chain

Select key suppliers

and engage to

jointly review

impacts, risks and

opportunities

Develop joint

action plan and

implement with

selected

suppliers

Track progress,

review and

communicate to key

stakeholders.

Review learnings

and repeat process

for a cycle of

continuous

improvement

Manufact

urer /

Supplier

Map how

sustainability is

currently included

in procurement

processes

Identify key RMs

through a spend,

risk and product

sales analysis, and

map their current

sourcing

For each key

RM review

impacts and

risks along the

supply chain

Identify key

customers and

suppliers and

discuss impacts,

risks and

opportunities

Develop joint

action plan and

then implement

with selected

customers and

suppliers

Hotspot

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 R&D 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 – life cycle assessments, research and initiatives to improve environmental impact of products 2. WRAP circular economy – research and information on the circular economy (recapture & reuse of resources) 3. Eco SME – resources on Ecodesign for small businesses 4. Centre for Sustainable Design Ecodesign Strategy Wheel – Ecodesign consultancy for business 5. Eco3 Design consultancy – integrating Ecodesign into R&D

Implementation Process

This Topic Guide focuses on how to adapt conventional design into Ecodesign, starting with R&D. 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

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Topic Guide

Identify

design

improvements

– review

products in

context of

sustainability

strategy

Comparison

of design

alternatives –

develop new

products or

make changes

to existing

products

Ecodesign

strategy

setting –

agree

principles

aligned to

strategy

Communicate

environmental

benefits of

products

Pilot and

embed

programme.

Review and

feedback on

process

Hotspot

Engagement strategy

Align with business

goals

Employee lead action

plans

Review of progress

Feedback and embed

Engaging employees on product sustainability Topic Guide Engaging employees on product sustainability provides an opportunity to embed sustainability within everyday business practice. The aim is to engage employees on in a way that promotes behaviour change and encourages employee-led action. An engagement strategy developed by Sustainability teams is then lead by employee representatives, and supported by HR, internal marketing communications, category managers and online communications. The strategy should also seek to incentivise employees to take further action and increase buy-in. The business benefits include cost-savings, product innovation, brand enhancement, reduced environmental impacts and increased employee motivation.

Resources 1. Action Learning guide – guidance on the action learning process 2. Ecoinomy – online education platform 3. Wal-Mart case study – example of online communication tool 4. Unilever case study – example of employee-led action and marketing mechanisms 5. M&S case study – Plan A Product Attributes – assigning health, environmental and ethical attributes to drive product sustainability

Engagement strategy

This Topic Guide focuses on how to engage employees using established methods as part of an engagement strategy: 1) Employee-led approaches

2) Action Learning

3) Internal communications

4) Online communications

5) Training and e-learning

6) Incentivisation programmes

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Topic Guide

Engage

internal teams

and develop

strategy

working with

HR, marketing

and employee

representatives

Integrate with

business

goals,

environmental /

sustainability

strategy and

embed in

category and

marketing

plans

Support

implementation

of action plans

by employees

and further

engage using

internal

marketing

Review plans

with employee

teams and

communicate

cost and

resource

savings to

make business

case for further

action

Develop further

action plans

and internal

policies and

business

processes and

embed product

sustainability

thinking in

organisation

Help section

This section contains background information on the contents of this slide deck, including:

1. Frequently Asked Questions (FAQs)

2. Terms of use/Disclaimer

3. Product summary list – 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. Action plans & topic guides – a list of all those developed to date

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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: 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 „Terms of Use‟ slide.

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Terms of use

• 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 www.wrap.org.uk.

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Product summary list

Bananas Bath & shower products Beef Biscuits Bread & rolls Breakfast cereals

Butter

Cakes, pastries, etc.

Canned meat

Coffee

Canned vegetables Carbonates Cat & dog food

Cheese Chocolate Cider & perry Deli-food Deodorant

Nappies

Dishwashing products

Fish & seafood

Frozen vegetables

General cleaning products

Ice-cream & frozen desserts

Lamb Margarine

Pork Potato crisps Potatoes Poultry Pre-packed sandwiches Ready meals

Rice Spirits

Sugar confectionery Tea

Toilet & kitchen rolls Tomatoes

Processed snacks

Yogurts

Dilutables

Beer

Laundry detergent

Eggs

Wine

Juices

Onions Pizza

Canned seafood

Milk & cream

Introduction Opportunities Resources Help Hotspots

Reduction opportunity list

• 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

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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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