AGRI-FOOD SUSTAINABILITY: Sustainable food chains make business sense and consumers happy
Customers want food they can trust and expect retailers to do the ethical and environmental thinking for them
In a year when horsemeat contamination and food waste have
made the headlines, consumers are more conscious about the operation of
the food system. Everyone wants food they can trust, but today's
shoppers increasingly want more than that, and expect retailers to embed
ethical and environmental sustainability in all of their products.
This was one of the messages that came out of a recent progress report by Sainsbury's, two years into its 20x20 sustainability commitments programme.
"Customers want us to act for them and ask the question and take the
actions they would expect," said Justin King, chief executive ofSainsbury's, speaking at the launch of the report on 20 November.
"We can help them by taking on that responsibility and solving complex
problems for them. Ultimately, the power of 24 million customers
shopping with us will always mean we can make a big difference more
quickly."
This mainstreaming of sustainability is a response to customers no
longer seeing the issue as a bonus feature, sold under a label, such asFairtrade,
with a price premium to match. Ethical and environmental sustainability
is increasingly seen as fundamental, and consumers expect supermarkets
to make it easy for them to live by those principles.
"When surveyed, most shoppers say that, on key ethical food issues, they
want their supermarket to make those choices for them, before the
product even reaches the shelf," says Kath Dalmeny, policy director of
the charity Sustain, which campaigns for better food and farming.
Indeed, shoppers express surprise when they discover their trusted
supermarket is selling endangered fish, for example. As Dalmeny says:
"The more responsible of the major supermarkets are now making
principled and cost-effective moves to ensure the sustainability of all
of the fish they sell, to reduce the environmental footprint of
products, and to pay fair prices to farmers in poor countries."
One of Sainsbury's commitments under the 20x20 plan, for instance, is
for all of its fish to be independently certified as sustainable. It is
also about to launch its own set of standards, run by an independent
body, covering all of the 35 key raw materials in its supply chain that
may not be fully covered by existing standards, such as Fairtrade, the Rainforest Alliance and the Marine Stewardship Council (MSC).
"MSC and Fairtrade are great and we want to be able to say our standards
are independently audited across these 35 or so raw materials," said
King.
This trend towards embedding sustainability is being seen in other sectors, too. Unilever, for example, introduced a Sustainable Living Planin
November 2010, which it describes as "a driver of everything we do so
that each time a consumer chooses one of our products, it improves their
life, their community and the world we all share".
"Environmental sustainability is starting to be seen as more than an
optional extra," says Duncan Williamson, food policy manager at WWF UK. "There are increasing numbers of businesses who are seeing the environment as core to their future business models."
Businesses also see sustainability as a way of engaging with their
customers, and the issue of tackling waste lends itself well to this.
Food waste is something consumers are increasingly conscious of and want
to act on. In early November, the Waste & Resources Action
Programme (Wrap) revealed that, since 2007, the UK has reduced avoidable household food waste by 21%.
Many consumers clearly care about this and it may seem counterintuitive
for a supermarket to encourage consumers to waste less if it means
they'll buy less. But, according to Alice Ellison, environment policy
adviser at the British Retail Consortium,
this is an important way of creating value. That means selling
affordable food, "but also making sure we can make the most of it", she
says.
Ellison cites a range of steps taken by retailers to reduce household
food waste, from providing clear storage advice and recipe ideas to
offering more portion sizes and designing packaging that extends a
product's shelf life. "These have helped to drive significant reductions
in the amount of food and drink we throw away," she notes.
According to Sainsbury's 20x20 update, the supermarket's Make Your Roast Go Further campaign,
in January 2013, was one of its most successful of the year. This
substantiates King's argument that there is a business rationale in
helping consumers waste less.
"Helping customers spend less by buying and consuming everything they
buy is in our long-term interest, if we help you do that better than our
competitors … It's not good for us to have someone looking at a bag of
salad in the bin thinking 'I was tempted to buy that at Sainsbury's, but
I wasted it'."
Brand owners have realised that embedding sustainability into their
supply chains and brand propositions is important to their survival, as
well as giving customers what they want. The supply and demand sides are
coming together under the sustainability agenda, and that's why it
makes sense to embrace it.
"It's not just about CSR [corporate social responsibility]," says
Williamson. "It's about resilience, and their medium- and long-term
future. Companies are recognising that the core elements of the food
system – water, land, ecosystem services and oil – are becoming scarcer
and will cost more. A sustainable food system will need responsible
business."