Luncheon talk on 16 June 2016 by Sira Juntrasook, Nestle (Thai)

1. Nestlé Commitment
to reduce food loss
and waste
Sira J.
Environmental Sustainability Manager - Indochina

2. Nestlé at a glance
 CHF 91.6 billion in sales in 2014
 339,000 employees in over 197
countries
 442 factories in 86 countries
 34 research, development and
technology facilities worldwide
 Over 2,000 brands
 1 billion Nestlé products sold every day

3. Nestlé in society: Creating Shared Value and
meeting our commitments

4. Why is Nestlé committed to
reduce food loss and waste?

6. + 30%

7. x2
Water
and food
consumption

8. Today
a third of food
is wasted

9. Zero waste

10. ConsumerRetailAgriculture Postharvest
Manufacture &
Distribution
Why?
Recom
menda
tions**
• Poor farming
conditions
• Extreme weather,
water stress
• Mechanical damage
• Spoilage
• Harvest losses
• Out-grades
• Lack of appropriate
storage
• Inadequate infrastructure
and distribution systems
• Pest, disease, spillage
• Lack of cold/cool chain
• Process losses
• Damage during
storage, distribution
• Contamination, off-
specification
• Inefficient
packaging
• Supply chain
inefficiencies
• Inappropriate packaging
• Adverse Marketing
strategies
• High product standards
• Poor planning
• Cooked, prepared or
served too much
• Not used in time
• Confusion over date
labels (e.g. use by /
best before)
• Socio economic
factors
• Wrong Packaging
• Better information
systems
• Education
• Technology &
knowledge transfer
• Low cost harvest
machinery
• Raise awareness
• Fit for purpose
• Better packaging
• Clarification on date
labels
• Improve collection/
separation rates
• Efficient supply chain
• Cool/cold chains & dry
storage
• Alternative sources of raw
materials packaging from
waste
• Improve transparency
of food waste and
environmental impact
• Deployment of
existing
technology in
storage and
transport
• Investment in new
technology
Developed
countries
Developing
countries
*Global food losses and food waste (2011) FAO
Foresight. The Future of Food and Farming (2011). Final Project Report. The Government Office for Science, London.
Food waste not only generates superfluous greenhouse gas emissions and wastage of water
but also affects farmer income as well as the availability and cost of food.
1/3 food produced in the world is wasted(1.3 billion ton)*

11. The Nestlé commitment to reduce food loss
and waste

12. Food waste prevention, minimisation, valorisation
Eco-design
Packaging
Responsible Sourcing
Manufacturing and Distribution

13. Consumer Awareness
Long-term
engagement and
partnerships
Reporting
Information
and
education
Harmonised food dating
Employee training
www.nestle.com

14. Offering tastier and healthier food and beverage
choices that are also better for the environment
We transform more than 14
million tonnes of perishable
raw material into safe and
nutritious food products for
consumers every year.
NESCAFÉ created in 1938
as a solution to Brazil’s
coffee bean surplus.

15. Ongoing R&D programme to help address pre-
harvest losses
Plant science initiatives such
as marker assisted breeding
(non-GMO) to accelerate the
production of better quality
coffee and cocoa plants
Offering farmers a choice of
improved plant varieties
Helping to reduce the
number of plants lost to
disease or to climatic change
By 2020, 220 million high-yield,
disease-resistant coffee plantlets
to farmers.

16. Helping farmers to avoid milk losses
We provide cooling
facilities and training to
help farmers reduce milk
losses.
365
202
184
94
0
50
100
150
200
250
300
350
400
2010 2011 2012 2013
Qty(Tons)
Transit Losses Adj. Volume
Renala District (Pakistan)

17. Packaging prevents food wastage

18. Achieving zero waste in our factories
72 factories achieved zero waste
for disposal in 2014
In 22 NESCAFÉ factories, coffee
grounds recovered as a source of
renewable energy.
Sharing good practices to prevent
waste from happening
Providing tools and examples to
achieve zero waste for disposal

19. 40
60
80
100
120
140
160
2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
Index
Production volume Total on-site energy consumption Total water withdrawal
Total water discharge Direct GHG emissions Total waste for disposal
61%
6%
-14%
-16%
-51%
-38%
Over the last 10 yrs, Nestlé has more than halved the
amount of waste for disposal generated in its factories.

20. Improving capacity and demand planning in
distribution
By improving our capacity and
demand planning, we are
reducing the likelihood of product
returns and spoiled goods.

21. Redistribution of surplus to deliver it to the
people who need it most
Nestlé currently provides food to food
banks in over 20 countries
In 2013, Nestlé UK diverted enough
food for 757,000 meals to FareShare,
sending 318 fewer tonnes to landfill in
the process.
Providing knowledge and skills: for
example, Nestlé seconded a senior
logistics expert to improve FareShare’s
food redistribution management
systems.
Sharing best practice: helping our food
industry peers understand how they can
benefit from working with FareShare.

22. Offering consumers the right portion sizes,
preparation instructions and storage guidance

23. Solutions to creatively enjoy leftovers
A variety of different doughs to prepare tasty center of meals.
Applicable to engage with consumers over the use of leftover food from their fridge.

24. Running specific campaigns to encourage
employees to reduce food waste in canteens
At our headquarters in
Switzerland we succeeded in
reducing food waste by one
third in six months by
encouraging employees to take
an appropriate portion of food
from the self-service buffet and
by allowing them to buy
leftovers and take them home.

25. Proactive long-term engagement and
partnership on food wastage

26. Defining food waste and loss in line with the
UN FAO
Source: FAO 2014, Food losses and waste in the context of sustainable food systems
Note: Food Drink Europe supports FAO definition on food waste and loss
Food waste and loss
is the decrease of
edible food mass
intended for human
consumption

27. Defining the scope of the WRI Food loss and
waste protocol

28. 2015 Nestlé in Society report

29. Thank you