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Federation House Commitment Signatory Conference. 7 th March 2013 Andy Dawe Head of Food and Drink WRAP. Housekeeping. Fire alarms and exits Cloakrooms Mobile phones Smoking Tea and coffee Surgery sessions. Agenda overview . Quick Introductions. WRAP team Hyder team
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Federation House CommitmentSignatory Conference 7th March 2013 Andy Dawe Head of Food and Drink WRAP
Housekeeping • Fire alarms and exits • Cloakrooms • Mobile phones • Smoking • Tea and coffee • Surgery sessions
Quick Introductions • WRAP team • Hyder team • Facilitator – Simon Wilson • Table introductions
Brief introduction to WRAP Andy Dawe Head of Food and Drink
Overview • Introduction to WRAP • Strategic framework • Federation House Commitment • Wider WRAP initiatives
ABOUT WRAP • WRAP’s vision is a world without waste, where resources are used sustainably. • We help businesses, individuals and communities reap the benefits of reducing waste, developing sustainable products and using resources in an efficient way.
WRAP’S IDENTITIES ACROSS THE UK • WRAP delivers several programmes across the UK:
UK context & 2050 climate change objectives • Defra • June 2011 Waste Review • Green Economy Roadmap • Natural Environment White Paper • FDF 20/20 Vision for Growth • Scottish Government • June 2010 Zero Waste Plan • Welsh Government • June 2010 Towards Zero Waste strategy • Northern Ireland • 2006 – 2020 Waste Management Strategy
European context • EC’s Roadmap To A Resource Efficient Europe • EU Waste Framework Directive • EU Green house gas Reduction targets • EU Sustainable Consumption Action Plan • EU Communication on Sustainable Food • EC Blueprint for Safeguarding Europe’s Water Resources
International context • On-going climate change focus • Shift towards resource scarcity • UNEP report • OECD’s Green Growth Strategy • World Business Council • International product initiatives
Federation House Commitment • Food Industry Sustainability Strategy (FISS) (2006) set target to reduce water use (not in product) across sector by 20% by 2020 • FHC launched January 2008 by Envirowise with FDF • Initially 21 signatories • Since April 2010 managed by WRAP with FDF and now Dairy UK
Federation House Commitment: 5 years on • Now 74 signatories across more than 270 sites • Between 2007 and 2011 FHC signatories collectively reduced water use by 14.4% • This is a reduction of 5.9 million m3, equivalent to 2,400 Olympic-sized swimming pools • In same period water use per tonne of product has fallen by 22.7%, despite increase in production of 10.7% • £1.82 million saved on mains water costs • 3.3% reduction in water use in 2011
5 years on… • 139 sites visited • Average potential savings of 11.25% identified at each visit • Average cost saving identified £36,082 • Partnership agreement with Dairy UK • Working approach agreed with Environment Agency
Sub-sector coverage: 24% F&D manufacturing* *Source 2012 annual report
FHC Signatories: March 2013 Those in bold have signed up since 2012 annual report
SO well done to you all! • “The Federation House Commitment is an excellent example of how businesses can take up the challenge of managing their water use in the light of increased pressures on this precious resource from climate change and population growth.” • Alison Maydom • Head of Water Efficiency and Innovation, DEFRA
Next 5 years! • Build on success, turn opportunities into successes • Develop partnerships with high water using sectors • Target ‘harder’ savings • More tailored support to signatories • Improving sector data and refining baseline • FHC+ Scotland
FHC+ Scotland • Broadening of FHC remit to focus on energy and cost savings associated with reducing water use e.g. added value water (ice, steam etc.) and reducing effluent • Targeting new signatories & potential for partnerships i.e. with Scottish Whisky Association • Also potential for existing FHC sites in Scotland to benefit • Enhanced package of technical support (potentially more days/ site or signatory and to cover wider remit)
Food and drink baseline review • 20% industry target based on: • 2007 baseline (FISS figure relates to 1999 survey) • The whole food and drink industry • ‘Water use excluding that in product’ • England and Wales data • The review provides update on 2007 water use data • Adds 2010 chosen as a comparative year to assess industry progress and what still needs to be done • Report due Spring 2013
The Rippleffect Online training package that helps businesses (mainly SMEs) to measure water use, and identify and implement savings Almost 5000 registered users over 3 years Good for smaller suppliers
Rippleffect pilot projects • Thames Water • 276 non-domestic customers recruited • 155,000 m3 actual water savings confirmed • On-site water efficiency reviews identified further potential for saving £165,000 m3/year and £290,000 • Anglian water • 126 non-domestic customers recruited • Actual water savings 64,000 m3/yr • Further potential savings identified as £40,000 m3/yr and £90,000
The Hospitality and Foodservice Agreement • A voluntary agreement to support the sector in reducing waste and recycling more • Prevention target: Reduce food and associated packaging waste arising by 5% by the end of 2015. • Waste management target: Increase the overall rate of food and packaging waste being recycled, sent to anaerobic digestion (AD) or composted to at least 70% by the end of 2015 • Supported by all UK Governments • The agreement is flexible to allow any size or • type of organisation to participate
collaborative engaging the major UK-based retailers and manufacturers, plus key NGOs, governments, academics and representative organisations (the forum is pre-competitive) quantifiable to provide the evidence and data to prioritise the product groups and products with the biggest impacts (using the 80/20 rule) pragmatic to provide the tools to help business to prioritise their work to reduce the environmental impacts of their products: to test the feasibility of using this work to underpin any potential future voluntary agreement(s). 2013-14 time line life cycle life cycle includes sourcing raw materials, manufacture, transport, (consumer use) and end of life everyday products the current focus is on the grocery and home improvement sectors. Other products may be added at a later stage. environmental impact this includes eliminating product waste, material use, operational and embodied water use, energy use and the reduction of greenhouse gas emissions • Product Sustainability Forum “ a collaborative forum to quantify, reduce and communicate the life cycleenvironmental impacts of everyday products”
The Courtauld Commitment • The Courtauld Commitment is a voluntary agreement with UK governments aimed at reducing the amount of food, drink and associated packaging waste within the grocery sector and in the home. • WRAP is responsible for the agreement and works in partnership with leading retailers, brand owners, manufacturers and suppliers who sign up and support the delivery of the targets. • It supports the aim of the UK Climate Change Act 2008, to reduce greenhouse gas emissions by 34% by 2020 and 80% by 2050.
Courtauld Commitment Phase 2 • 3 Targets, 3 years (2010-2012): • Reduce carbon impact of packaging by 10% (8.2% achieved after 2 years) • To reduce household food and drink wastes by 4% (3% achieved after 1 year) • To reduce traditional grocery product waste in the grocery supply chain by 5% (8.8% achieved after 2 years) • Courtauld 3 to be launched shortly, builds on progress and targets defined in Courtauld 2
Courtauld - examples of support offered • Support and advice to embed change e.g. procurement, managing promotions, increasing shelf life • Packaging tools e.g. carbon ready reckoner
Concluding remarks • Excellent progress within FHC to date • Almost £2 million saved on mains water costs alone • FHC remains a key strategic mechanism for managing our water consumption and improving operational efficiency
Workshop 1: Drivers and barriers to water efficiency • What are the main drivers for reducing water use? • Why did you sign the FHC? • What are the main barriers to reducing water use?
Workshop 2: How can FHC help your organisation? • What have you done so far? • What support have you taken? • How was it for you? • How could it be improved? • What else can we do?
