Ambitions and targets for enabling the transition to secure, sustainable and resilient food systems.
The food processing and packaging industry has an instrumental role in shaping more efficient, sustainable, and resilient food systems1 that can meet the challenges of a growing global population and changing dietary patterns – while reducing carbon emissions at every step. As a world-leading food processing and packaging solutions company present in 160 countries, we have broad expertise in global food value chains that puts us in a unique position to drive change, together with stakeholders. And we are proud to engage with government stakeholders, policymakers, industry stakeholders, customers, and key opinion leaders to help transform food systems and move food forward.
We have established roadmaps and measurable targets tied to our 4 pathways for change, aligning with the critical transitions for food and land transformation proposed by the Food and Land Use Coalition2.
Target 1
Reduce greenhouse gas (GHG) emissions in our dairy ambient processing equipment by 50% by 2030.
Food processing is an essential part of the dairy value chain and a key enabler of a safe and more sustainable dairy3 industry . Efficient processing technologies in dairy production play a critical role in preserving milk, creating high-value products, and improving resource efficiency. They also have the potential to reduce energy and water consumption, as well as food losses.
We have signed up to the “Pathways to Dairy Net Zero” climate initiative6, which aims to accelerate climate change action and reduce greenhouse gas (GHG) emissions across the dairy sector . Within the initiative, we are leading the Global Dairy Processing Task Force, working with customers and the broader dairy value chain to explore the innovative systems and technologies needed to further drive down GHG emissions in dairy processing.
We are underway with several initiatives and solutions to reduce GHG emissions from our equipment: this includes accelerating the deployment of the energy-efficient units/lines within our processing portfolio; and innovating to improve the energy efficiency of our processing equipment, lines, and plants .
We are also supporting our customers towards net zero GHG emissions, zero waste and optimisation of water use with services, optimised low-carbon technology solutions, products, and innovations.
Baseline 2019
Target 2
Reach 100,000 smallholder farmers in our Dairy Hub customer projects by 2030.
According to the International Farm Comparison Network, 377 million of the 960 million tonnes of milk produced globally are produced by smallholder farmers. These farmers face a multitude of challenges, such as limited access to formal markets due to lack of milk collection infrastructure, technology, and knowledge of best practices in farm management. All of these can affect their income and profitability.
Dairy Hub projects address these challenges by helping to build sustainable value chains through collaborative projects that assist smallholder farmers in increasing milk production, quality, profitability, as well as caring for animal welfare. Through our Dairy Hub model, food and beverage manufacturers can secure a long-term supply of locally produced quality milk by providing smallholder dairy farmers access to training services and cooling infrastructure technology.
Since 2011, we have supported 22 Dairy Hub projects involving more than 67,000 dairy farmers, 97% of whom are smallholders.
Looking ahead, we aim to reach 100,000 smallholder farmers registered in Dairy Hub projects by 2030. The objective is to contribute to a positive impact on farm productivity and income increase as per Sustainable Development Goal 2, which has the objective of creating a world free of hunger by 2030.
Baseline 2011
Target 3
Triple sales of plant-based and new food processing equipment and technologies by 2030.
We contribute to enabling the scale-up of production in alternative proteins and new food sources through the development and deployment of our food processing portfolio used in plant-based and new food categories. This includes precision fermentation and biomass fermentation process technologies.
We are collaborating with innovative start-ups in new food production, offering them opportunities to trial large-scale production, validate their results, and gain insights into the needs and challenges in the markets in which they want to operate. At the same time, we are engaging with various stakeholders on the development of new plant-based ingredients.
Baseline 2019
Target 4
Achieve a 50% reduction of product loss in best-practice processing lines by 2030.
We continue placing the reduction of food loss and waste at the core of our portfolio and service development and aim to achieve a 50% reduction in product loss in our best-practice processing lines by 2030. Our best-practice lines combine our proven solutions into the optimal setup for a specific product at a specific capacity, and we have developed best-practice lines for applications including dairy, ice cream, cheese, yoghurt, milk powder, prepared food and juice, nectars and still drinks .
We are also exploring and innovating processing solutions that can turn side streams into new ingredients: our best-practice line for whole bean soya reduces okara waste to zero, compared with traditional extracted soya production that gives approximately 60% yield and produces significant amounts of okara waste; while our patented sterilisation technology for Brewers’ Spent Grain turns this byproduct of brewing into a liquid ingredient for plant-based drinks.
Baseline 2019
Target 5
Increase global access to safe nutritious foods through our ambient packaging solutions by 2 billion litres by 2030.5
Aseptic processing and packaging keep perishable foods safe for six to twelve months without the need for refrigeration or preservatives, while also retaining their colour, texture, taste and nutrition. We are committed to increasing access to safe nutritious foods through our ambient packaging solutions by 2 billion litres by 2030.
Collaboration is essential when it comes to improving access to nutritious foods. Since 1962, we have been demonstrating value to society and individuals by participating in the development of school feeding and nutrition programmes around the world. We continue to support our customers and collaborate with relevant stakeholders in the development of school feeding and nutrition programmes, providing access to safe nutrition to children and vulnerable communities.
Baseline 2022
Moving food forward
Everyone, everywhere deserves access to safe and nutritious food that does not push us beyond our planetary boundaries. Find out how we are working to enable the transition to secure, sustainable and resilient food systems through our actions, products & solutions.
References
1Definition: Sustainable food systems means growing, producing, processing, packaging, distributing and consuming food without negatively impacting the planet.
Retrieved from OECD. (2019). Accelerating Climate Action. Source: OECD iLibrary https://www.un.org/en/global-issues/population
Definition: A food system is a system that embraces all the elements (environment, people, inputs, processes, infrastructure, institutions, markets and trade) and activities that relate to the production, processing, distribution and marketing, preparation and consumption of food and the outputs of these activities, including socio-economic and environmental outcomes. Source: High Level Task Force on Global Food and Nutrition Security (HLTF) (un.org)
2Food and Land Use Coalition | World Resources Institute (wri.org)
3Definition: Sustainable dairy is defined as a dairy industry that emits less greenhouse emissions by introducing technologies, equipment and best practices in production and processing to safeguard nutrition security and sustain a billion livelihoods for tomorrow, while helping secure a future for us all. Read more at Global Dairy platform
4New food sources is a term broadly referring to any food ingredient that lacks an established history of human consumption, or ingredients made from innovative new processes. Also referred to as “novel foods”. Precise legal definitions vary from region to region.
5Nutritional profile of packaged food assessed according to Health Star Rating system