The European Food SCP Round Table

1. TheEuropean Food SCP Round Table 10 January 2014 1

2. Outline • Food SCP Round Table characteristics & membership • Technical work of the RT: Working Group 1 • The ENVIFOOD Protocol and its pilot test • The Round Table in the PEF Pilot Phase

3. Today:no uniformly applied assessment methodology leading to: Proliferation of competing schemes at different levels (authorities, retailers, producers) Different methods assessing different impacts with different standards Communication tools supported by different schemes which reduces consumer understanding and comparability High diversity of food and drinks and different environmental impacts at different stages of the life-cycle Health and nutrition disregarded A lack of harmonised tools for practical environmental assessment and to support consumer communication

4. confusion? Sustainable consumption?

5. Key characteristics Official launch: 6 May 2009 in Brussels Vision: Promote science-based, coherent approach to SCP in the food sector, consider interactions across the entire food chain Working areas: Methodology, communication, continuous improvement Scope: Food and drink products across the whole life-cycle Food actors:17 European food chain organisations Other members: Sustainability Consortium Co-chairs: European Commission (DGs ENV, SANCO, JRC, ENTR) Support: UNEP, European Environment Agency Observers: National governments, Eurogroup for Animals, UN FAO, UNDP, Spanish Consumers Union (OCU) Participation: EU level organisations subject to expertise and commitment

6. The Lead Principle Environmental information communicated along the food chain, including to consumers, shall be scientifically reliable and consistent, understandable and not misleading, so as to support informed choice. 6

7. Key objectives

8. Food SCP RT delivering on its objectives 2014 and beyond • Promote the uptake of the ENVIFOOD Protocol at national, European and international level, taking into account the PEF/OEF testing • Conduct further methodology revisions of the ENVIFOOD Protocol as well as specifications for individual food and drink product categories (PCRs) • Develop guidelines for PCR development and verification • Identify, review and coordinate available PCRs for food products and management of synergies • Facilitate technical support on PEFCRs development and validation in the context of the PEF/OEF testing • Further evaluate environmental communication tools for B2B and B2C communication • Develop and communicate our vision on sustainability of the EU food chain

9. Governance Structure All RT bodies are co-chaired by the European Commission and representatives of the RT constituencies 9

10. Outline • Round Table characteristics & membership • Technical work of the RT: Working Group 1 • The ENVIFOOD Protocol and its pilot test • The Round Table in the PEF Pilot Phase

11. Working Group 1 – The objectives and the means • 16 Working Group meetings • +/- 100 members of the Working Group • Yearly updated mandates and actions

12. Outline • Round Table characteristics & membership • Technical work of the RT: Working Group 1 • The ENVIFOOD Protocol and its pilot test • The Round Table in the PEF Pilot Phase

13. The ENVIFOOD Protocol

14. Assessment methodology hierarchy RT Guidance on voluntary communication (Footprint, certification schemes, etc.)

15. Developing the Protocol – the process 2010 2012 2013 2011

16. ENVIFOOD Protocol pilot test in detail • 19 companies/organisations/research institutes • Assessments strictly according to Protocol and in line with RT’s 10 guiding principles

17. 18 Participants to ENVIFOOD pilot test

18. Outline • Round Table characteristics & membership • Technical work of the RT: Working Group 1 • The ENVIFOOD Protocol and its pilot test • The Round Table in the PEF Pilot Phase

19. The Food SCP RT and the PEF pilot phase 19

20. Governance structure of the PEF pilot phase 20

21. RT contribution to the PEF pilot phase 21

22. Food SCP RT: prototype of efficient implementation of PEF at sector level    22

23. Actions and deliverables beyond 2013 (I)

24. Actions and deliverables beyond 2013 (II)

25. European Food Sustainable Consumption and Production (SCP) Round Table For any further information or to express interest in becoming a formal member of the RT please contact also the RT Secretariat: info@food-scp.eu 25

26. Annex

27. 7 Founding Members • European Farmers and European Agri‐Cooperatives (COPA‐COGECA) • European Feed Manufacturers’ Federation (FEFAC) • Europe International Federation for Animal Health – Europe (IFAH) • European Liaison Committee for Agricultural and Agri‐Food Trade (CELCAA) • European Organization for Packaging and the Environment (EUROPEN) • FERTILIZERS EUROPE • FoodDrinkEurope

28. 8 Other Member Organisations • Alliance for Beverage Carton and the Environment (ACE) • European Aluminium Association (EAA) • European Container Glass Association (FEVE) • European Crop Protection Association (ECPA) • European Moderns Restaurants Association (EMRA) • European Producers of Steel for Packaging (APEAL) • Flexible Packaging Europe (FPE) • Primary Food Processors (PFP)

29. 2 Supporting Organisations Co-Chairing Organisation: European Commission • European Environment Agency (EEA) • United Nation Environment Programme (UNEP)

30. 1 Associate Member Organisation The Sustainability Consortium • Agriculture and Agri-Food Canada • ENEA - Italian National Agency for New Technologies, Energy and Sustainable Economic Development • Eurogroup for Animals • French Environment & Energy Management Agency (ADEME) • Hungarian Ministry of Rural Development • MEEDM - French Ministry for Ecology • Netherlands Ministry for Environment 18 Observer Organisations (1)

31. 18 Observer Organisations (2) • Netherlands Agriculture Ministry • Spanish Agriculture Ministry • Spanish Consumers Union (OCU) • Swedish National Food Administration • Technical University of Denmark • UK Department for Environment, Food and Rural Affairs • UK Food Safety Authority • Swiss Federal Office for the Environment • United Nations Development Programme • United Nations Food and Agriculture Organization • U.S. Department of Agriculture at the U.S. Mission to the EU

32. Co-chairing of the RT bodies (1) Plenary Herbert AICHINGER (DG ENV, Adviser, European Commission) Pekka PESONEN (Copa‐Cogeca, Secretary General) Steering Committee Herbert AICHINGER (DG ENV, Adviser, European Commission) Pascal GREVERATH (FoodDrinkEurope/Nestle, Assistant Vice-President Environmental Sustainability)

33. Co-chairing of the RT bodies (2) WG1: Environment assessment David PENNINGTON (DG Joint Research Centre, European Commission) Nicolas Martin (FEFAC, Policy Advisor) WG2: Environmental information Jeroen VAN LAER (DG SANCO, European Commission) Tania RUNGE (Copa‐Cogeca, General Affairs Advisor) WG3: Continuous improvement Christian PALLIERE (Fertilizers Europe, Director Agriculture and Environment) European Commission co-chair: currently vacant WG4:International and non‐environmental aspects Salvatore D’Acunto (DG Enterprise and Industry, Head of Unit F.4 – Food Industry) Jean-Luc MERIAUX (CELCAA, UECBV Secretary General)