Hotspots, opportunities & initiatives

Cakes, Pastries & Morning Goods

Version 1
May 2013
Introduction Submit
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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.
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.

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 Hotspots Resources Opportunities Help

Hotspots – Cakes, Pastries & Morning goods
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Notes feedback

• The hotspots, left, can be used

Likely hotspot – No
data identified
Reducing waste reduces resource consumption at all stages upstream
Notable primary & secondary hotspots
Energy inputs and GHG emissions from key
ingredients account for over 50% of total
carbon footprint (e.g. cereals, fats, sugar)
(1,8).
Green water used in agricultural production
of cereals and fats (15).
Potential for some key ingredients to
drive land use change e.g. palm oil,
cocoa, sugar (18).
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.
• Evidence level: Low - Variable
group, no water lifecycle data.
Good understanding of key
issues. No data available
addressing energy use for in-
store vs home baking.
• The true environmental cost of
waste increases as the product
moves down the value chain.
106,000 tonnes of cakes, pastries
• Raw ingredients (e.g. wheat, oil)
and morning goods wasted in UK
are the main determinants of
homes every year (£319 million),
environmental impacts. Bakery
making bakery products a key
formulations often use palm oil-
food waste (19,20).
containing ingredients such as
margarine, spreads, shortening
Baking process accounts for at
creams, fillings (11), which have
least 10% of total GHG emissions
well-documented sustainability
(8).
risks, such as deforestation (18).

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Initiatives & key resources Submit
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Notes
The initiatives and
resources identified offer
1,3,4,5,6 3,4,6 2,3,6 3,5,6 a range of potential
business benefits,
including: best practice
guidance; knowledge
sharing; innovation
3,7 3,8,9 3,8,9
ideas; standards
development; input or
3 3 process certification;
sustainability
3,7,10 3 3 benchmarking; and
communication.

1. ADAS – run the MIN-NO project to reduce N2O 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 – wheat 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. Roundtable on Sustainable Palm Oil (RSPO) – aims to improve industry‟s sustainability practices through certification
6. Sustainable Agriculture Initiative – global initiative, including development of principles & practices for sustainable arable farming
7. Courtauld Commitment – responsibility agreement aimed at improving resource efficiency in the grocery supply chain
8. Baking sector Climate Change Agreement – voluntary initiative enabling reductions in Climate Change Levy on energy costs
9. Industrial Energy Efficiency Accelerator – reductions focus, including bakery sector report
10. Love Food Hate Waste – WRAP initiative to support consumer waste reduction by providing storage advice & recipes

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Hotspot references (1) Submit
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The documents below have been used to identify primary and secondary environmental impact hotspots

1. Barilla (2010). Barilla & Ecological Footprint

2. Berners-Lee, M., Hoolohan, C., Cammack, H. & Hewitt C.N (2012). The relative greenhouse gas impacts of realistic dietary choices
3. Dairy Co (2011). Dairy Road Map [PDF].
4. EU Freshbake (2009). Freshly Baked Breads with Improvement of Nutritional Quality and Low Energy Demanding for the Benefit
Of the Consumer and of the Environment [PDF].
5. Fletcher Bakeries (2012). Market report Apr 2012 Fletcher Bakeries [PDF]
6. Key Note (2012). Biscuits & Cakes Update - 2012 - Executive Summary [PDF]
7. Kingsmill (2012). Kingsmill and the Environment
8. Lantmannen (2010). Climate Declaration (Danish pastry, maple pecan)
9. Lillywhite, R., Sarrout, C., Davidson, J., May, D., Plackett, C. (2013). Energy dependency and food chain security
10. NABIM (2012). Wheat Production
11. Proforest Ltd (2011). Mapping and understanding the UK palm oil supply chain [PDF]
12. Reinhardt G.A. & Braschkat J & Patyk A & Quirin M (2003). Life cycle analysis of bread production – a comparison of eight
different options [PDF]

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Hotspot references (2) Submit
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The documents below have been used to identify primary and secondary environmental impact hotspots

13. United Biscuits (2012). Sustainability booklet [PDF]

14. URS (2012). Environmental Data and Hotspot Impact Research - Water Metric Feedback Report [PDF]
15. Water Footprint Network (2012). Waterfootprint.org: Water footprint and virtual water
16. Wiedmann S & McGahan E (2011). Environmental Assessment of an Egg Production Supply Chain using LCA [PDF]
17. WRAP & WWF (2011). The Water and Carbon Footprint of Household Waste in the UK [PDF]
18. Roundtable on Sustainable Palm Oil (2013). RSPO
19. WRAP (2009). Household Food and Drink Waste in the UK [PDF]
20. WRAP (2010). Waste arising's in the supply of food and drink to households in the UK [PDF]
21. WRAP (2011). Reducing Food Waste through Retail Supply Chain Collaboration [PDF]
22. WRAP (2011). Reducing household bakery waste [PDF]
23. WRAP (2013). An initial assessment of the environmental impact of grocery products [PDF]
24. WRAP (n.d.). How to apply date labels to help prevent food waste [PDF]

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Reduction opportunities Hotspot Submit
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The PSF has researched „reduction opportunities‟, „action plans and topic guides‟ relevant to the grocery sector. Below
is a selection relevant to cakes, pastries and morning goods. 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 cakes, pastries and morning goods – the principles and
resources are transferable. Where they target a hotspot they are flagged red.

Reduction opportunities Action plans

• Benefits of improved soil management
• Rolling out agricultural GHG tools
• Sourcing palm oil responsibly
• Sugar crop sustainability
• Boiler energy efficiency in food & drink
processing
• Increased efficiency of in-store baking
• Product re-formulation
• Extending product shelf life
• Reducing consumer food waste
• Harmonising smart planning (manufacturers) and
demand forecasting (retailers)
• How to participate in the closed loop economy
through waste exchange
Topic guides
• Implementing a sustainable procurement process for
raw materials
• Best practice in embedding sustainability in product
design
• Engaging suppliers on sustainability

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Benefits of soil management Submit
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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 tCO2, 50 times the UK‟s annual emissions (3).

Threats & remedial measures Case studies – Pigs & arable

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).
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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Rolling out agricultural GHG tools
Product sustainability opportunity Hotspot

Research by the Product Sustainability Forum and others have highlighted agriculture as a significant contributor to the
life cycle greenhouse gas emissions in many product categories. Whilst many mitigation options are possible, farmers and
growers benefit from guidance on where to focus efforts. Farm „carbon calculators‟ can have a role to play in raising
awareness and providing the ability to explore various mitigation options. There are a wide array of tools available –
some commercial, some free and some developed for specific sectors, e.g. wine.

Choosing the right carbon calculator Case study – Cool Farm Tool & Heinz
With the wide range of carbon calculator tools available, Heinz have been using Cool Farm Tool
it is important to choose the tool that is fit for purpose. A (CFT) to target their tomato procurement
carbon calculator tool needs to balance the need for from 270,000 acres in California. Use of
accurate data with being user friendly, and this is CFT estimated average on-farm emissions
reflected in significant variance across tools even when at 23kg CO2e per US short ton.
assessing the same farms. Farmers should:
• Consider why the carbon balance is required (is it for The tool identified that increasing adoption
mitigation & management or education & awareness?) of both reduced tillage and cover crops had
• Consider time and data availability – the benefits the highest reduction potential – these
reflect the effort made measures were deemed feasible in the
• Stay loyal to the selected tool – only then can long- Californian context, and have been
term emissions reductions be quantified adopted.
Other key resources & initiatives
1. Carbon footprinting for farm businesses – review by the Organic Research Centre into a number of calculators used in the UK
2. Cool Farm Tool – farm-level calculator; unlike many calculators, CFT incudes soil sequestration
3. CPLAN – web-based calculator and consultancy; whole farm or enterprise-level; focus on direct emissions
4. Carbon Accounting for Land Managers (CALM) – web-based calculator for farm businesses; also takes account of soil carbon
5. Low Carbon Farming Project – initiative from the Soil Association with a principally qualitative Farm Carbon Assessment Tool (FCAT)
Sourcing palm oil responsibly Submit
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Product sustainability opportunity Hotspot

Palm oil has become incredibly popular as a low cost, high yield vegetable oil with a vast range of uses in food and HPC
products. In 2012 426,500t of palm oil, and 33,000t of palm kernel oil were imported into the UK, with more imported within
other products. A 2011 study for Defra estimated that only 24% of palm oil consumed in the UK is sourced sustainably,
despite 43 of the 100 best-selling branded products in UK supermarkets containing palm oil. Increased palm oil production can
increase the risk of destruction of tropical rainforest and drainage of peatland, as well as having major impacts on biodiversity,
climate change, and indigenous land rights (1). Sourcing palm oil responsibly and increasing supply chain transparency can
reduce reputational risks and anticipate future changes in regulation e.g. EU Food Information Regulations.

Roundtable for Sustainable Palm Oil Case study – Starbucks

The Roundtable for Sustainable Palm Oil (RSPO) was set up Starbucks recently committed to
in 2004 with the aim of bringing certified sustainable palm sourcing 100% of its palm oil from
oil to the market (2). In 2010, 2.3mt of certified sustainable certified sustainable suppliers by
palm oil (CSPO) was available, but only 51.7% was bought 2015, joining the RSPO along with
via available RSPO supply chain mechanisms (1). several other major FMCG companies.
Unilever reached their target of 100%
However, many retailers & manufacturers have committed CSPO three years early in 2012, and
to 100% sourcing of sustainable palm oil by 2015. The have now committed to a revised
RSPO reported that between 2009-2011, supply of CSPO target of 100% palm oil from certified
increased 250%, with sales growing by ~620%. traceable sources by 2020.
Other key resources & initiatives
1. Review of policy options relating to sustainable palm oil procurement – Defra supply chain mapping
2. Roundtable on Sustainable Palm Oil – international organisation of producers, distributors, conservationists & other stakeholders
3. Consumer Goods Forum – the CGF is developing methods to improve the sustainability of palm oil & other high risk materials
4. WWF‟s Palm Oil Buyers‟ Scorecard 2011 – provides analysis of palm oil use progress by FMCG manufacturers
5. “Using certified sustainable palm oil no longer good enough” FCRN – source of knowledge into food systems and climate change
6. See also – Supply chains and land use change action plan

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Sugar crop sustainability Submit
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Product sustainability opportunity Hotspot

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.

Cane, beet or sweetener? Case study – Rainforest Alliance

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.
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.
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.

Other key resources & initiatives

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

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Boiler energy efficiency in F&D Submit
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Product sustainability opportunity Hotspot

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

The Heinz manufacturing site in Wigan
Boiler has achieved impressive efficiency gains
replacement through targeting their boiler house
operations. Heinz has increased its boiler
Cost Flue gas/boiler blow house energy efficiency to ~90% by
down heat recovery installing a heat exchanger, and
developing regular steam trap
Monitor energy use, carry out maintenance. The benefits:
boiler maintenance • 9,000tCO2 reduction p.a.
(Adapted from Carbon Trust 2012)
• Payback period of 18-19 months
• Steam trap maintenance alone gives a
cost return of 10:1 and CO2 savings
of 884t p.a.
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

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Increased efficiency of in-store bakeries Submit
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Product sustainability opportunity 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.

Benefits & barriers Case study - Tesco

Nine quick wins, with the ability to reduce bakery energy
In addition to supplementing mains
use by up to 10%, have been identified by the
electricity with roof mounted wind
Commonwealth Government Initiative. However, the same
turbines, Tesco‟s store in Diss, Norfolk,
report suggests that small bakeries (less than 10,000 tonnes
has sought to reduce the energy used by
of bread produced per year) might exhibit significant
their in-store bakery. These methods
variation regarding potential savings due to different
include:
practices, bakery age, equipment age, etc.
• Replacing ovens with new models with
extra thick walls (50% energy saving).
Additional cost, a fear of long term maintenance of new
• Automating baking process which allows
equipment, or the possibility of a loss of quality can act as a
ovens to switch off when not in use, but
barrier to schemes – however, the Carbon Trust suggests
still retaining residual warmth.
developing a robust business case and utilising proven
Of course, efficiencies should be made
technology can help to overcome these barriers (1).
alongside encouraging consumers to get
the most out of store-bought bread (2).
Other key resources & initiatives
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

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Product re-formulation Submit
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Product sustainability opportunity Hotspot

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.

Case study - United Biscuits Case study – Britvic concentrate

United Biscuits (UB) reformulated In March 2011, Britvic introduced a
their McVitie‟s biscuits, reducing the new double concentrate to its
salt content by up to 60% and the Robinsons squash brand. The double
saturated fat content by up to 80%. concentrate squash is now in 1.25
The reformulations enabled a 40% litre and 1.75 litre bottles. The smaller
reduction in UB‟s use of palm oil and bottle sizes have enabled a significant
reduced pressure on rainforest reduction in secondary packaging, &
destruction, but most importantly, a transport required. The benefits are:
total of £4m was added to sales • Better consumer value for money
value, with sales of biscuits up by • 61% reduction PET per litre drunk
more than 5%. • 70% reduction in total packaging
• 50% reduction in lorries used
• 14,000 tCO2 saving p.a.
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

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Extending product shelf life Submit
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Product sustainability opportunity

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 „Faster Fresh‟ is an initiative improving shelf
day could reduce the amount of milk thrown away by up to life for ASDA (6). The company has increased
40% (4). The food industry has introduced many innovations the shelf life of 1,572 chilled products by an
to increase product life, for example through packaging re- average of one day whilst maintaining their
design, processing technology or product formulation, and low price offer. This has been achieved by:
WRAP wishes to encourage these innovative approaches. A • Working with 407 suppliers to reschedule
feasibility study into how product life is set within the retail inbound flows
supply chain (5) found there is potential to deliver product life • Improving delivery plans to cut down on
benefits through providing more of a product’s maximum life
road miles
to consumers, by reducing the buffer between actual and
• Developing new and simplified systems in-
maximum life, and reducing the dwell time that products
store to get products to shelf faster and
experience in the supply chain.
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

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Reducing consumer food waste Submit
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Product sustainability opportunity Hotspot

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 Case studies: Changes to products
behaviour change Changes to products, packaging and labelling
A combination of large-scale campaigns and local makes it easier for consumers to buy the
engagement is an effective way to help consumers realise right amount and use what they buy.
the benefits of throwing away less food, and giving them • M&S were the first to introduce „freeze
the tools and confidence to make small changes to the before the date‟ labelling, replacing „freeze
way they shop, store and cook food. Morrisons Great on day of purchase‟, giving consumers
Taste Less Waste had regular articles in their magazine more flexibility to freeze what they may
and on-line tips and advice, whilst Sainsbury‟s Make your not eat in time.
roast go further campaign provided its customers with • „Display until‟ dates are being removed by
leftover recipes designed to incorporate key ingredients many retailers and brands, reducing
from a roast. The Co-op regularly includes Love Food confusion and giving prominence to the
Hate Waste messages on till-screens, reaching millions of important dates.
customers in store. • ASDA launched new packaging for their
extra special Royal Jersey potatoes that
Other key resources & initiatives 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

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 Download

Smart planning and demand forecasting Action Plan

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
Opportunities to reduce wastage
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 from:
a) increased visibility of wastage
Engage retailer Implementation
Manufacturer Trial of selected quantities generated by
on opportunities and monitoring
Review ordering Individual opportunities manufacturer and retailer
Quantify
and inventory reviews between and cost / b) smarter stock control systems
waste
management
Engage
retailer and key benefits c) smarter stock allocations
systems suppliers delivered Implementation d) better communication between
Retailer manufacturer(s)
and monitoring
on opportunities manufacturers and retailers
e) joint responsibility for waste
[Details of each step of the implementation process are in the Action Plan] 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

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Participating in waste exchange Download
Action Plan

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.

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  Implement new

Initiate a small scale
the volume & Priorities: contracts, operational
trial with one type of
characteristics of any Involve operational  Amounts, quality procedures and
waste with one
waste materials, and management and consistency of training
organisation.
energy, water or by- staff in assessing: supply of materials  Understand who
Key factors to agree:
products.  Business benefits  Compliance with needs to buy-in to
 Quantity
 Investment grocery labelling change. Consider a
 Material performance
Recipient: Define the requirements requirements (4) workforce
 Storage and transport
material needs,  Risks  Compliance with partnership approach
 Regulatory
including volume and  Operational changes waste (6)
requirements
characteristics, of responsibilities (5)  Establish a
 Health and safety
your operations 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

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Sustainable Procurement of Raw Materials Topic Guide

Topic Guide Hotspot

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.

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.

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

Map how Identify key RMs For each key Select key suppliers Develop joint Track progress,
sustainability is through a spend RM review and engage to action plan and review and
Retailer currently included and risk analysis, impacts and jointly review implement with communicate to key
in procurement and map their risks along the impacts, risks and selected stakeholders.
processes current sourcing supply chain opportunities suppliers
Identify key RMs Identify key Develop joint Review learnings
Map how For each key and repeat process
Manufact through a spend, customers and action plan and
sustainability is RM review for a cycle of
risk and product suppliers and then implement
urer / currently included impacts and continuous
sales analysis, and discuss impacts, with selected
Supplier in procurement risks along the improvement
map their current risks and customers and
processes supply chain
sourcing opportunities suppliers

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

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 Download
Embedding sustainability in product design Topic Guide

Topic Guide Hotspot

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.

Implementation Process
Post-
This Topic Guide focuses on how Proposal/ Product
Production Launch launch
briefing design
to adapt conventional design into review
Ecodesign, starting with R&D.

Embedding Ecodesign
Identify Comparison
encompasses five main stages: Ecodesign
design of design Pilot and
strategy
1) Identify design improvements improvements alternatives –
setting –
Communicate embed
– review develop new environmental programme.
2) Compare design alternatives products in products or
agree
benefits of Review and
principles
3) Set Ecodesign strategy context of make changes products feedback on
aligned to
4) Develop communications plan sustainability to existing process
strategy
strategy products
5) Pilot and review of programme

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

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 Download

Engaging Suppliers in Sustainability Topic Guide

Topic Guide
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
Map how
Identify key Develop and
sustainability is
Procure- suppliers through a implement supplier
currently included
ment spend and risk Select key scorecards and
in procurement Implement wider
analysis suppliers and develop engagement Develop joint
processes supplier engagement
engage to jointly strategy action plans and
through knowledge
Map how review impacts, then implement
Develop information hubs, supplier days,
sustainability is Identify key risks and with key
Product opportunities for requests and suppliers
awards and recognition
currently included sustainability risks
Develop the key materials guidance on risks
in product and opportunities
-ment and opportunities on
development by key material
key materials to
processes
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

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Help section Submit
feedback

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 Submit
feedback

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 Submit
feedback

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

Butter
Cakes,
pastries, etc.
Canned
meat
Canned
seafood
Canned
vegetables Carbonates Cat & dog food
Product
summary
Cider
Dilutables
list
Cheese Chocolate & perry Coffee Deli-food Deodorant

Dishwashing Fish & Frozen General Ice-cream &

products Eggs seafood vegetables cleaning products frozen desserts Juices

Laundry Milk
Lamb detergent Margarine & cream Nappies Onions Pizza

Pre-packed Processed
Pork Potato crisps Potatoes Poultry sandwiches snacks Ready meals

Sugar Toilet &

Rice Spirits confectionery Tea kitchen rolls Tomatoes Wine Yogurts

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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
Introduction
Submit
feedback
• 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
Hotspots Resources Opportunities Help
Action plan & topic guide list Submit
feedback

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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