1. Strategic engagement and the Courtauld Commitment Mark Barthel Special Adviser, WRAP

2. Presentation outline Strategic engagement How can retailers and brand-owners help?

3. Strategic engagement The Courtauld Commitment

4. Courtauld Commitment: Phase 1 - Retailers The signatories commit to supporting WRAP in the achievement of its objectives, as follows: To design out packaging waste growth by 2008 To deliver absolute reductions in packaging waste by 2010 To identify ways to tackle the problem of food waste Signatories represent over 90% of the UK grocery market

5. Courtauld Commitment: Phase 2 Brands Expansion of Courtauld Commitment to include top UK selling brands and suppliers; Influence the brand sector Influence own brand Influence consumers Partnership working with retailers / WRAP Focus on suppliers to household grocery sector New brand signatories now in double figures…and more to come!

6. Retailers: Supermarket ‘Green Wars’ Strategic targets on: –Reduction in waste and packaging –Specifying recycled content / biodegradable packaging –Recyclability / access to recycling facilities –Sustainable materials –Carbon foot-printing

7. How can retailers and brand-owners help?

8. How can retailers and their suppliers help? Raise awareness and provide information –On-pack, POS, till receipt, leaflets \ cards, magazines, on-line –Promote and support planned buying & meals –Cooking (amounts) and storage instructions (e.g. use of freezer) –Clear labelling (dates; storage) –Recipe \ “leftover” suggestions Provide and promote solutions –Meal ingredients & combinations –Appropriate portion sizes –Maximised shelf-life –“Functional” packaging (e.g. re-sealable, re-closable) –Cooking & storage “tools” (e.g. portion guides for rice, pasta; “active” tuppaware) Provide incentives \ remove disincentives –“Intelligent” offers –Benefits of longer shelf-life options (e.g. frozen v’s fresh vegetables) –Pricing v’s portion size and single v’s multi-packs

9. Supporting communications

10. Customer resources On-line list building and meal creation Meal / menu driven on- line shopping Meal suggestions / alternative menus delivered with on-line shop In-store shopping lists and navigation Meal creation and ingredient selection

11. The iFood terminal at Nordiska Kompaniet’s food hall lets customers hook up their iPod and download audio recipes. 70% of UK teenagers and 41% of adults own an MP3 player! The process is described in five simple steps: 1) Plug in 2) Download 3) Purchase 4) Listen and 5) Cook. After choosing from a wide range of recipes and downloading audio instructions to their iPod or other mp3 player, shoppers can purchase all necessary items from a colour-coded deli area.

12. Improving on-pack information Clear storage information

13. Communicating food condition Developed by Cryolog (www.cryolog.com) a French company with strong scientific and industrial partners (e.g. Institut Pasteur)www.cryolog.com Two versions - (eO)® for consumers and TRACEO® for retailers Colour change represents a pH change due to microbial growth of food grade micro-organisms within the label gel itself

14. Helping customers in store

15. Portioning and pack flexibility

17. Pack functionality Oxygen Scavengers Anti-microbial films

18. Improved pack seal and shelf life ‘Integrity Seal’ jaws fitted to bagging line - 10% less material, - less energy - guaranteed hermetic seal - improved shelf-life - faster line speeds - easier openability - low capital expenditure = good ROI

19. Use of optimised MAP

20. Helping customers at home

21. Helping consumers to store food at the correct temperature

22. Thank you Mark Barthel Special Adviser, WRAP E: mark.barthel@wrap.org.ukmark.barthel@wrap.org.uk M: 07950 664501 W: www.wrap.org.uk/retail