WEBINAR: Managing for Tomorrow in the Food and Beverage Industry
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Get a practical overview of business resources to help your company better manage water, land and greenhouse gas emissions, reduce food waste and guide consumers towards sustainable choices.
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WEBINAR: Managing for Tomorrow in the Food and Beverage Industry
- 1. WEBINAR MANAGING FOR TOMORROW IN THE FOOD AND BEVERAGE INDUSTRY Photo by J. Sibiga Photography/Flickr HOSTED BY JP Leous Head of Corporate Relations
- 2. WRI is a global research organization that makes big ideas happen. Programs: Cities, Climate, Energy, Food, Forests, Water Centers: Business, Economics, Finance, Governance
- 3. What We Do Rigorous research Coalition-building Standards Tools Services OUR APPROACH Count It Change It Scale It
- 4. Global Perspective, Global Influence WRI’s network of 700 experts and staff work throughout Africa, the Americas, Europe, and Asia.
- 5. Why Food? Rising demand + greater pressures on our food system 70% More Food Needed by 2050 Less rainfall More variable rainfall Increased temperatures Increased demand for land and water
- 6. Our Tools for Companies FOCUS OF TODAY’S WEBINAR
- 7. Today’s Speakers JP Leous Head of Corporate Relations Rich Waite Associate, Food Program Sara Walker Senior Manager, Water Program Stephen Russell Senior Associate, Climate Program Luiz Amaral Global Manager, GFW Commodities Emily Neagle Manager, Corporate Consultative Group
- 8. We help food and beverage companies: • Measure, report, and reduce food loss and waste • Understand the environmental impacts of food production and procurement • Test and scale marketing strategies for sustainable food products Featured Initiatives: Rich Waite Associate, Food Program Food Program
- 9. Global annual crop production (kcal trillion) Source: WRI analysis based on Bruinsma (2009) and Alexandratos and Bruinsma (2012). Note: Includes all crops intended for direct human consumption, animal feed, industrial uses, seeds, and biofuels. Options for Sustainably Closing the Food Gap
- 10. Food Loss & Waste Protocol One-third of all food produced in the world is lost or wasted between farm and fork. The standard provides: A common language Practical guidance on measurement and reporting Visit flwprotocol.org to download the standard, case studies (Nestlé, Kellogg’s, IKEA, Tesco) and other tools and resources.
- 12. The Business Case for Reducing Food Loss & Waste Download the full report at champions123.org
- 13. Shifting Diets Toward Plant-Based Foods Download the full report at wri.org/shiftingdiets
- 14. Better Buying Lab: Marketing More Sustainable Options Better Buying Lab is innovating strategies for enabling consumers to choose more sustainable foods. Three current areas of research and innovation: 1. Compelling language to describe plant-based foods 2. Popularizing plant-forward “power dishes” 3. Establishing science-based targets and environmental metrics Read blogs and access research at betterbuyinglab.org
- 15. Better Buying Lab Members Visit wri.org/food to learn more
- 16. We help food and beverage companies: • See where water risks pose a long-term threat to operations • Evaluate impact of operations on local water bodies • Identify meaningful actions, such as locally-tailored water targets Featured Initiative: Sara Walker Senior Manager, Water Program Water Program
- 17. Visit wri.org/aqueduct to access the atlas
- 18. Visit wri.org/aqueduct to access the atlas
- 19. Upcoming Aqueduct 3.0 Developments: • New data on groundwater, water quality, coastal storm surges and more • Higher resolution data • New tool: food security and water Visit wri.org/aqueduct to access the atlas
- 20. Photo: bob Nichols | usda Coming Soon: Aqueduct Food Overlays: • Data on water stress, variability, and drought severity with • Data on crop yield, demand, price, and more.
- 21. User Scenario A supply chain manager may ask: • What is the long-term forecast for our suppliers’ water sources? • Where should we invest in infrastructure? • From where could we sustainably source new ingredients? WHERE IRRIGATED RICE IS GROWN WHERE THERE IS WATER STRESS
- 22. Aqueduct Alliance and Advisory Services Our corporate partners gain access to: • Insight, guidance, and engagement • Water risk data indicators and tool development • Water risk assessments and innovative stewardship strategies
- 23. We help food and beverage companies: • Identify where forests are harmed in their commodity supply chains Featured Initiative: Luiz Amaral Global Manager, GFW Commodities Forests Program
- 24. Global, real-time deforestation tracking using satellite technology Example: Week-by-week expansion of illegal logging road in Peru Source: UMD Glad alerts, available on GFW
- 25. Securely monitor deforestation across your supplier portfolio with GFW Pro • Uses the same remote sensing technology as Global Forest Watch (GFW) • Has new features designed for supply chain managers • Can track deforestation related to any commodity, anywhere
- 26. Upload full portfolio of supply areasx ‘000s How It Works View and share dashboards Securely store data on the platform Align with internal workflows
- 27. Example Dashboard – Portfolio Upload and analyze full portfolio all at once. Track deforestation over time. BETA version launching soon. Learn more at pro.globalforestwatch.org
- 28. Example Dashboard – Individual Palm Mill Assess individual mill’s deforestation risks Track this mill’s potential contribution to deforestation over time. BETA version launching soon. Learn more at pro.globalforestwatch.org
- 29. We help food and beverage companies: • Set emissions targets that are in-line with global goals Featured Initiative: Climate Program Stephen Russell Senior Associate, Climate Program
- 30. Companies Must Act to Mitigate Risks EMISSIONS GAP: Source of significant business risks
- 31. What is a Science-Based Target? Science-based targets specify how much and how quickly companies need to reduce their greenhouse gas emissions. Example target from General Mills: Reduce absolute emissions 28% across entire value chain (scopes 1, 2, and 3) by 2025, using a 2010 base year. View more targets at sciencebasedtargets.org
- 32. 34 72 114 150 172 198 210 260 305 349 500 0 100 200 300 400 500 600 Jun-15 Aug-15 Oct-15 Dec-15 Feb-16 Apr-16 Jun-16 Aug-16 Oct-16 Dec-16 Feb-17 Apr-17 Jun-17 Aug-17 Oct-17 Dec-17 Feb-18 Apr-18 Jun-18 Aug-18 Becoming Standard Practice Among Leading Companies COMPANIES THAT HAVE JOINED SCIENCE BASED TARGETS As of March 20, 2018: • 356 companies joined • 45 food & bev companies, including:
- 33. Four-Step Process Access blogs, case studies, sector-level guidance, and target-setting methodologies at sciencebasedtargets.org.
- 34. Emily Neagle Manager, Corporate Consultative Group Weave it all together with a Corporate Consultative Group (CCG) membership.
- 35. Corporate Consultative Group (CCG) Benefits Guided access to cutting-edge research and data tools Focused support and advice from world-renowned experts Member-only monthly newsletter and event invitations Opportunities to contribute to research Admission to MindShare, an annual member-only conference
- 36. Current CCG Members Visit wri.org/business to learn more.
- 37. Questions? JP Leous Head of Corporate Relations Rich Waite Associate, Food Program Sara Walker Senior Manager, Water Program Stephen Russell Senior Associate, Climate Program Luiz Amaral Global Manager, GFW Commodities Emily Neagle Manager, Corporate Consultative Group
- 38. Thank You! Get in touch: JP Leous, Head of Corporate Relations JP.Leous@wri.org Emily Neagle, Manager, Corporate Consultative Group Emily.Neagle@wri.org
Notes de l'éditeur
- 11:00 AM JP will welcome attendees
- JP will introduce WRI, that we are a global research organization, etc.
- JP will explain what we do, and our “Count It, Change It, Scale It” approach
- JP will speak to our global network and connections that give our work widespread relevance.
- JP will explain why solving sustainability problems in our food system is a priority for WRI: We need to produce a lot more food in the coming decades to feed a growing population But at the same time, food production will be harder – some places will see less rainfall, more variable rainfall, or increased temperatures, and there will be increased demand for land and water across the board.
- JP will explain that working with companies is an important part of our mission, and we have a great toolbox of solutions for corporate sustainability professionals. We’ll discuss the tools that are especially relevant for companies in the food and beverage industry.
- JP will point out that we have experts from across the institute speaking today. Participants are welcome to ask questions by typing them into the “Questions” box, but we will wait until the end to respond.
- 11:05 AM JP will introduce Rich Waite, Associate in the Food Program. Rich is a researcher in the Food Program, he’s been with WRI for 10 years and with the Food Program since it was established 6 years ago, he works on the Better Buying Lab (one of the 2 initiatives that he’ll discuss), and he is also an author of the World Resources Report: Creating a Sustainable Food Future. Rich will describe in broad terms how the Food Program works with companies to help them meet their sustainability goals.
- Rich will explain the aforementioned food gap, that there are supply side and demand side solutions, and we’re going to explore two demand-side solutions: food loss & waste and shifting diets.
- Rich will give an overview of why food loss and waste is such a problem and what the protocol aims to do for companies that want to waste less food.
- Rich will briefly show this figure as an example of how the food loss & waste protocol helps corporate sustainability pros wrap their heads around food loss and waste (it distinguishes between “food” and “inedible parts”, maps possible destinations, etc.)
- Rich will explain that in addition to the sustainability benefit, there’s a compelling financial incentive to tackle food loss and waste according to recent research.
- Rich will explain our other important project – shifting diets. Rich will give a little background on our findings that beef consumption should be reduced.
- Rich will explain how this has evolved into the Better Buying Lab, which is exploring how to market sustainable foods
- Rich will explain that BBL has a group of member companies
- 11:15 AM JP will thank Rich, introduce Sara Walker Sara has been with WRI for 9 years and manages WRI’s work on water quality and the intersection of water and food Sara will explain in broad terms how her team works with food and beverage companies
- Sara will introduce the Aqueduct Water Risk Atlas
- Sara will highlight key features of interest for food and bev companies: Food & Beverage weighting scheme, location analyzer, and data download.
- Sara will name some new features coming soon
- Sara will introduce Aqueduct Food, a new platform that will be especially helpful to food and beverage companies
- Sara will walk the listener through user scenario, illustrating how Aqueduct Food will help them answer key questions
- Sara will introduce the Aqueduct Alliance and Advisory Services. Provide examples: Cargill ag supply chain water quality impact analysis; methodology to develop a common framework for identifying investments required to meet SDG 6
- 11:20 JP will thank Sara and introduce Luiz Amaral Luiz will say how Forests works with food and bev companies
- Luiz will explain that we are building on the Global Forest Watch platform, which uses satellite technology to track deforestation in real time – we’ll play the GIF of the illegal roads and Luiz will explain what the audience is seeing.
- Luiz will explain that GFW Pro is the next version designed specifically for supply chain managers
- Luiz will explain the key new features of GFW Pro
- Luiz will explain what a company gains from the dashboards, starting with the dashboard at the portfolio level
- Luiz will explain what they gain from the dashboard at the individual supplier level. GFW Pro is in beta, companies can start using it [WHEN?]
- 11:25 AM JP will thank Luiz, introduce Stephen, Senior Associate in our climate program who has extensive experience working with companies through Science Based Targets and Greenhouse Gas Protocol Stephen will introduce Science Based Targets – end goal is to help companies set appropriate targets
- Stephen will explain that there is a gap between the outcome we expect from government action and what we need to avoid major climate risks – business needs to take the lead in closing that gap
- Stephen will explain that SBTs is an answer to that – explain what an SBT is and walk the audience member through this example
- Stephen will explain that the initiative has seen a lot of growth, with major food and beverage companies signing on About # of food & bev companies: 7 in hospitality 11 in food & staples retailing 26 in food & bev processing 1 in food/agricultural production 45 total Can say “and many more companies produce or sell a lot of food as part of their business.”
- Stephen will explain the steps for how to join
- 11:30 AM JP will thank Stephen, introduce Emily who manages our Corporate Consultative Group Emily will introduce the CCG, a way for companies to seamlessly engage with multiple WRI programs
- Emily will explain the member benefits
- Emily will say more about what the CCG is, pointing to our member base
- BY 11:40 AM at the latest!! (But probably by 11:30-35) JP will thank Emily and open it up for questions Remind participants that they can submit their questions via the questions box Read each question out loud before letting the experts respond LAST QUESTION at 11:55
- JP will thank everyone and encourage companies to get in touch with us for more information.