1. The European Food SCP Round Table 1 5 June 2014

2. Outline 1.Food SCP Round Table characteristics & membership 2.Technical work of the RT: Working Group 1 3.The ENVIFOOD Protocol and its pilot test 4.The Round Table in the PEF Pilot Phase

3. A lack of harmonised tools for practical environmental assessment and to support consumer communication  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

4. Sustainable consumption? confusion?

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 Develop and promote further sustainability in the EU food chain Improve the environmental performance of food and drink products throughout their life cycle Develop specific solutions to assess and validate continuous environmental improvement across the food chain Promote and improve the communication of environmental performance of food and drink products and their production across the food chain Promote coordination and policy consistency on sustainability of food and drink products at international level

8. Food SCP RT delivering on its objectives 10 Guiding Principles 2010 Communicating Environmental performance along the food chain 2011 Continuous Environmental Improvement 2012 ENVIFOOD Protocol 2012 - 2013 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. 9 Governance Structure All RT bodies are co-chaired by the European Commission and representatives of the RT constituencies

10. Outline 1.Round Table characteristics & membership 2.Technical work of the RT: Working Group 1 3.The ENVIFOOD Protocol and its pilot test 4.The Round Table in the PEF Pilot Phase

11. Working Group 1 – The objectives and the means 10 Guiding Principles ENVIFOOD Protocol 16 Working Group meetings +/- 100 members of the Working Group Yearly updated mandates and actions

12. Outline 1.Round Table characteristics & membership 2.Technical work of the RT: Working Group 1 3.The ENVIFOOD Protocol and its pilot test 4.The Round Table in the PEF Pilot Phase

13. The ENVIFOOD Protocol The ENVIFOOD Protocol provides a methodological framework for the environmental assessment of food and drink products: Gives guidance on how to use LCA methodologies when assessing food and drink products Gives guidance on what issues need to be further addressed in PCRs Main methodological issues covered Functional unit System boundaries Data quality requirements and dealing with data gaps Handling multi-functional processes Environmental impact categories

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

15. Developing the Protocol – the process 1 st WG1 Workshop + Road Map Detailed analysis + 2 nd WG1 Workshop Protocol drafting Public consultation and revision Testing Fine- tuning 2010 2011 20122013

16. ENVIFOOD Protocol pilot test in detail March 2013 Launch ENVIFOOD pilot test Webinars and online forum discussions throughout the process 30 Sept End ENVIFOOD pilot test Oct 2013 Protocol fine-tuning 20 Nov 2013 Final ENVIFOOD Protocol 18 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 OrganisationProduct Granarolo (Italy)mozzarella cheese packed in a polyethylene bag Carlsberg ItaliaBeer products Campden BRI (Research organisation, Hungary)soy and beef products European Bottled Water Federation PET and returnable glass bottles for still and sparkling water Coop Italiahigh quality milk 1lt Nestlé Purina Gourmet Pearl Chicken (cat product), NaturNes (baby food product), Nescafé (coffee) UNESDAnon-alcoholic drinks Federación Española Del Vino (Spain)Wine Barilla American Sandwich Nature/ Husman/ Pasta/ Tarallucci/ Tomato Sauce ReMa-MEDIO AMBIENTE, S.L. (LCA Consultancy, Spain)5 wine products CTME (Technology Centre Foundation, Spain)bottle of red wine Swedish Institute for Food and Biotechnology meat, dairy or fisheries product Primary Food Processors Starch, sugar, oilseed crushing and vegetable oil refining, or a selection of these Gallina Blanca StarChicken stock cubes FEFACcompound feed for terrestrial species and aquafeed FEDIAF “Concept” dry and wet pet food products, followed by real products on the market FERRERO Lemon Ice The (ESTATHE LEMON T3x24) and Chocolate praline (ROCHER T30x72) Mondelēz InternationalSeveral coffee products

18. Outline 1.Round Table characteristics & membership 2.Technical work of the RT: Working Group 1 3.The ENVIFOOD Protocol and its pilot test 4.The Round Table in the PEF Pilot Phase

19. The Food SCP RT and the PEF pilot phase 19 ALIGNMENT PEF ENVIFOOD PEF PILOT 2nd wave Food Feed Drink Kick off: 2014 COMMON OBJECTIVES Applicability of PEF to Food, Feed & Drinks ENVIFOOD as a sectorial guideline PEFCRs in line with ENVIFOOD Protocol Communication in line with RT and COM guiding principles Compliance and verification

20. 20 Governance structure of the PEF pilot phase

21. 21 RT contribution to the PEF pilot phase PEF Steering Committee Technical Advisory Board Governance: Round Table participation Pilots possibly led by European sector federations (RT members) Identification, review and coordination of different PEFCRs Support pilot test on communication vehicles based on RT and Commission principles Support in evaluation of results Reporting back to all RT members Technical support: Building on experience with ENVIFOOD

22. 22 Food SCP RT: prototype of efficient implementation of PEF at sector level RT representing the food chain with harmonised and commonly agreed principles RT facilitate technical support throughout PEF pilot building on its experience of Envifood Protocol development and testing Experimented food chain testers prepared to participate in PEF pilot testing

23. Actions and deliverables beyond 2013 (I) 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

24. Actions and deliverables beyond 2013 (II) Further evaluate environmental communication tools for B2B and B2C communication Develop and communicate our vision on sustainability of the EU food chain Promotion of further sustainability measures, on a continuous basis, at all levels Cooperation and coordination with international initiatives/developments on food wastage Regular communication on progress

25. European Food Sustainable Consumption and Production (SCP) Round Table 25 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

26. ANNEX

27. 7 Founding Members 1.European Farmers and European Agri‐Cooperatives (COPA‐COGECA) 2.European Feed Manufacturers’ Federation (FEFAC) 3.Europe International Federation for Animal Health – Europe (IFAH) 4.European Liaison Committee for Agricultural and Agri‐Food Trade (CELCAA) 5.European Organization for Packaging and the Environment (EUROPEN) 6.FERTILIZERS EUROPE 7.FoodDrinkEurope

28. 9 Other Member Organisations 1.Alliance for Beverage Carton and the Environment (ACE) 2.European Aluminium Association (EAA) 3.European Container Glass Association (FEVE) 4.European Crop Protection Association (ECPA) 5.European Moderns Restaurants Association (EMRA) 6.European Producers of Steel for Packaging (APEAL) 7.Flexible Packaging Europe (FPE) 8.Primary Food Processors (PFP) 9.Extended Producer Responsibility Alliance (EXPRA)

29. 2 Supporting Organisations 1.European Environment Agency (EEA) 2.United Nation Environment Programme (UNEP) Co-Chairing Organisation: European Commission

30. 19 Observer Organisations (1) 1.Agriculture and Agri-Food Canada 2.ENEA - Italian National Agency for New Technologies, Energy and Sustainable Economic Development 3.Eurogroup for Animals 4.French Environment & Energy Management Agency (ADEME) 5.Hungarian Ministry of Rural Development 6.MEEDM - French Ministry for Ecology 7.MTT Agrifood Research Finland 1 Associate Member Organisation The Sustainability Consortium

31. 19 Observer Organisations (2) 8.Netherlands Ministry for Environment 9.Netherlands Agriculture Ministry 10. Spanish Agriculture Ministry 11.Spanish Consumers Union (OCU) 12.Swedish National Food Administration 13.Technical University of Denmark 14.UK Department for Environment, Food and Rural Affairs 15.UK Food Safety Authority 16.Swiss Federal Office for the Environment 17.United Nations Development Programme 18.United Nations Food and Agriculture Organization 19.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) Industry co-chair: currently vacant 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)