1. Packaging Designed to Minimize Food Waste Risk Jean-Paul Duquet – BEL Group Global Eco-design Packaging Manager 22 Nov 2012 – Pack Vision Conference – Packaging Exhibition – Paris

2. Introduction partial approach of the waste issue

3. Content Bel Group Sustainability Policy Packaging Designed to Minimize Food Waste Risk

4. Top 3 worldwide branded cheese company

5. 5 Core Brands + 25 Local and International Brands

6. PRESENCE IN 33 COUNTRIES 26 PRODUCTION SITES PRODUCTS DISTRIBUTED IN 120 COUNTRIES 11,300 EMPLOYEES 49 NATIONALITIES

7. OVER 12 BILLION PORTIONS SOLD PER YEAR 400 MILLION CONSUMERS WORLDWIDE

8. Nutrition and Responsible Products Responsible Communication and Consumption Environmental footprint Employer Commitment Partnership and Society www.smilesfortheplanet.com Corporate Social Responsibility: 5 Pillars’ Policy

9. Packaging eco-design part of Bel CSR policy Optimize our packaging solutions so as to minimize the environmental footprint of our products  Look beyond the environmental footprint of the only packaging  Consider the packaging/product combination  Consider the entire life-cycle  Contribute more positively to Sustainable Consumption and Production

10. The essential role of packaging Packaging share in overall impact is limited while its role is crucial LCA example GHG emissions Valuable and nutritive food like cheese, having required an important amount of resources to be produced, deserves a packaging capable to minimize any risk of product spoilage or wastage

11. 11 Food Waste in the Dairy Sector FAO Report Extract  Industrialized regions: 10% to 20% of dairy products are lost or wasted, with at least half of it at the consumption level  Emerging regions: 20% to 25% of dairy products is lost or wasted with about one third of it at the distribution level

12.  Effective preservation until the ultimate moment of consumption –Barrier against light and gas preventing oxidation/ desiccation –Mechanical protection against chocks  Appropriate format  Adapted to local consumer use / patterns  Pack size, portion model…  Optimized Refund rate  Easy opening  Easy product emptying Packaging Designed To Minimize Food Waste

13. Portion model help to reduce the risk of cheese waste at the consumer stage  Uneaten portions perfectly preserved once the box is open  Avoid having to throw away the remaining cheese if not eaten in a short amount of time  Provides the appropriate quantity of product  Avoid over-serving and possible leftover in the plate Social aspect / nutrition: portion model encourages proper food behavior  Appropriate quantity Industrialized Countries

14. Packaging designed to reduce the risk of loss and waste at the distribution stage  Allow long conservation  With frequent cold chain breaks Social aspect / nutrition: the portion model supports accessibility  Possibly sold per portion unit Emerging Countries

15. Interview of expert on Bel website www.smilesfortheplanet.com www.smilesfortheplanet.com

16. www.bel-group.com