IGD is bringing the food and grocery industry together to understand and manage the risks, reputation and commercial opportunities of water on the sector’s supply chain.
Leading retailers, manufacturers and opinion formers will explore the implications of water on food and grocery companies.
Throughout the day, best practice strategies for managing water will be showcased, tools and techniques to reduce the impact of water scarcity will be assessed, and examples to guarantee business continuity in a changing world will be presented.
CONFERENCE BEGINS
08.15
Registration & Refreshments
08.45 - 09.15
Optional Breakfast Briefing
Preserving clean water and ensuring it as a sustainable resource is part of
Molson Coors’ heritage and future. This year Molson Coors announced sponsorship
of the CDP Water Disclosure project to provide critical water-related data from
the world’s largest organisations. Molson Coors and CDP will explain and
highlight the benefits of improved water stewardship through management and
measurement.
Neil Tonge, Head of EHS & Business Services, Molson Coors
Brewing Company (UK)
Marcus Norton, Head of CDP Water Disclosure, Carbon
Disclosure Project
09.25
Chairman’s Welcome & Introduction
The day will begin with James welcoming delegates to the conference,
outlining the key themes to be explored, and launching IGD’s new water guide.
James Northen, Head of Policy Initiatives, IGD
SESSION ONE: HOW WATER IMPACTS YOUR BUSINESS
09.35
Water: A business risk, a business necessity
Water management is central to Nestlé’s corporate priorities. Claus will
explain how Nestlé has identified the business risks, and highlight how
efficient water management in their global value chain drives sustainability and
business success.
Dr. Claus Conzelmann, Vice President, Head of Safety, Health
& Environmental Sustainability, Nestlé Group
10.00
Water: An operational and responsibility issue
Annie will highlight the importance of water across Sainsbury’s functions
and supply chains. She will explain the steps they are taking to reduce their
economic, environmental and social impacts, and the trade-offs that need to be
addressed.
Annie Graham, Head of Brand Sustainability, Agriculture &
Health, Sainsbury’s
10.25
Assessing and addressing shared water risks
Using WWF’s global experience of working with companies and of practical
river conservation work Dave will focus on the implications of growing water
scarcity for food and grocery businesses in the UK and beyond. He will outline
what companies should do now and in the future to protect their revenues and
reputations and to help address risks that are shared with other water users and
with ecosystems.
Dr David Tickner, Head of Freshwater Programmes, WWF-UK
10.45
Refreshments and Networking
SESSION TWO: SAVING MONEY AND REDUCING WASTE
11.15
Case study – practical tips for reducing water impacts
Paul will showcase how Coca-Cola Enterprises has developed solutions to
reduce water use in its production and processing chain. He will explain how
enhanced measurement and equipment have delivered water and cost savings.
Paul Smith, Group Head of Environment, Health and Safety,
Coca-Cola Enterprises Ltd
11.35
Case study – reducing direct and indirect water use
Mike will describe how M&S has reduced water in their own operations and with
their suppliers. He will also consider the challenges of managing water further
up the supply chain.
Mike Barry, Head of Sustainable Business,
Marks & Spencer
11.55
Current and future pressures on water resources – adaptation responses
The Environment Agency will outline the current and future pressures relating
to water, and how they will impact the food and grocery industry. Rachael will
explain how companies can keep ahead and adapt to necessary changes.
An opportunity to quiz the morning’s speakers, and participate in real-time
interactive voting to gauge industry’s views.
12.45
Networking Lunch
A chance to meet the speakers and network with the other delegates.
SESSION THREE: PRACTICAL SOLUTIONS TO WATER MANAGEMENT
PARALLEL BREAKOUT SESSIONS
The three sessions provide practical insight into
key water issues which you can take back to your business. Each session
will be repeated, allowing you to select two of the three sessions.
13.45 & 14.30
Breakout session one:
A guide to Understanding, Assessing and Managing Water in your Business
This interactive session will bring to life IGD’s new guide and demonstrate
how it can be used to answer key business questions.
Simon Barnes, Senior Sustainability Analyst, IGD
David Douglas, Group Environmental Manager, Robert Wiseman
Dairies
13.45 & 14.30
Breakout session two:
Delivering processed water efficiency
WRAP will present practical and technical guidance on delivering processed
water efficiency. They will show how to develop water use maps and
implementation plans, and share case studies and industry best practice.
Breakout session three: Understanding and Exploring Water Footprinting
Most businesses are only recently coming to terms with the idea of water
footprinting. The process can be extremely complex. Donna will offer delegates
the opportunity to understand and question water footprinting, and become better
informed about how businesses can measure the embedded water they use and
therefore better manage this finite resource.
Dr Donna Jefferies, Sustainability Manager, Unilever
15.15
Refreshments and Networking Break
SESSION FOUR: WATER AS A SCARCE RESOURCE
15.40
How retailers can drive water efficiency through the supply chain
Chris will consider how retailers will respond to increasing water scarcity,
and their role in delivering water efficiency across supply chains.
Chris Brown, Head of Ethical & Sustainability Sourcing, ASDA
16.00
The role of voluntary agreements in delivering food chain water efficiency
Andy will present a vision of the future, and put water availability and
scarcity in context with food production and food waste to encourage sector
change. He will explain how to deliver a more resource efficient future, and
highlight the role of voluntary water initiatives.
Andy Dawe, Head Of Retail Programme,
WRAP
16.15
The benefits of getting it right and the future challenges
Peter will give examples of projects that P&G has undertaken to reduce water
usage, the lessons learnt and the benefits of getting it right. He will also
consider what companies must do to prosper in a future resource constrained
world.
Peter White, Director for Global Sustainability, Procter &
Gamble
16.40
Closing Comments
James will draw out some of the main themes from the day, highlighting the
key future issues and solutions that have emerged during the conference.
James Northen, Head of Policy Initiatives, IGD
16.50
Conference Close
Gain practical insights to help your business understand and manage risks, reputation and revenue to share with colleagues to drive real business benefit.
Hear from leading sector experts on the challenges they foresee, what responses are needed and what this means for trading partners and the wider industry.
Shape your strategic priorities for a lean, resource efficient chain that will help you interact with consumers.
Hear comprehensive best practice solutions from retailers, manufacturers and opinion forms as they explore integrated actions across the supply chain to improve resilience.
Share experiences and identify opportunities with senior figures from across the industry.
We need to take action ourselves now, and we’ve started by engaging our suppliers to understand how their water impact can be reduced. Lauren Orme, Sustainable Raw Materials Manager, Marks and Spencer
Water is a shared resource and its care demands collective responsibility. Without action by all users, demand for water will eventually outstrip potential supply. Martin Glenn, Chief Executive of Birds Eye Iglo
There is huge potential for the private sector to make a real, positive and lasting difference in protecting and preserving fresh-water resources. Neville Isdell, Chairman and CEO, The Coca-Cola Company
That we continue to treat water as we do today, [as] a commodity without any price. Under those circumstances the world will run out of water long before we [run out] of oil. Peter Brabeck-Letmathe, Chairman of Nestlé, the world's biggest food group, when asked in a Financial Times interview: ‘You are worried about the scarcity of water. What would your worst-case scenario be?
Nestlé has almost doubled food production volume since 1997, while decreasing water consumption by 29%.
Marks and Spencer has reduced its water use in operations by 11% per square foot, against 2006/07.
During 1995–2008, Unilever has achieved a 63% reduction in water use per tonne of production.
Commercial Directors and Commercial Managers with responsibility for understanding the issues and devising strategic solutions
Operations Directors and Managers wanting to hear practical examples to drive change and best practice within their businesses
National Account Managers looking to enhance retailer relations by understanding the issues and requirements of the sector
Sustainability and CSR Managers with responsibility for environmental policies within their organisations
Water Specialists and Resource Managers keen to understand the state of play, the challenges and likely opportunities
Globally, agriculture is the biggest user of freshwater. The Food and Agriculture Organization estimates it accounts for 70% of global freshwater use.
The UK food system is a major water user, taking 10% of all industrial abstractions and another 10% of total industrial water from the public supply (Food 2030).
According to the FISS Champions’ Group on Water, the food manufacturing sector annually spends around £300 million on water. A 20% reduction in water use would save the sector in excess of £60 million a year.
It is estimated that it takes 2,400 litres of water to produce one 150g hamburger, and 170 litres of water go into just one pint of beer. Recent studies have shown that 62% of water needed to produce goods consumed in the UK comes in the form of embedded water in imported agricultural and industrial goods, according to Food 2030.
Food and drink companies have lost their operating licence to use groundwater in drought-induced community unrest in recent years, jeopardising business continuity.
To learn more and get the answers to this pressing issue book below...
Venue Details
The Cavendish Conference Centre 22 Duchess Mews London W1G 9DT
Cancellations and name changes to be confirmed in writing
Over 30 days notice
- Full refund
15 - 30 days notice
- 50% refund
Less than 15 days notice
- No refund/transfers
IGD Members
Non-Members
Academic Institutions
GBP
£ 400
£ 600
N/A
EUR
€ 480
€ 720
N/A
Additional Information:
Prices displayed ex-VAT. Fee includes briefing papers (subject to availability) refreshments & sandwich lunch. Fee also includes delegate pack and electronic version of all slides. This session is promoted by IGD as agent for IGD Services Ltd. Cheques need to be made payable to 'IGD Services Ltd.' IGD reserves the right to alter any element of the programme, such as speakers, times and venue, should the need arise. Quote sources: Financial Times/Marks and Spencer/ Unilever/ Nestlé/The Grocer/ United Nations
