2.2.1 Environmental dimension

The four strategic macro-areas of intervention that form the foundation of the Food Industry commitment to environmental sustainability align with Circular Economy concepts, that underpin the new EU framework rules on industrial and environmental policies:

1. Efficient use of basic inputs (primarily water and energy, through process efficiency and optimization).
2. Full exploitation of agricultural raw materials in all their components, which are intended for human food and animal feed and other utility chains: cosmetics, pharmaceuticals, chemicals, and bioenergy, in order to fully exploit resources and minimize waste production according to the principles of the Circular Economy.
3. Eco-design of packaging and proper management of post-use packaging.
4. Food waste prevention.

The European F&B industry is committed to consistently and significantly reducing water consumption in its production processes, improving efficiency without compromising compliance with the strict hygiene standards set by the EU. As a result, water consumption in the EU food sector has been reduced by 30-40% since the 1990s^[5].

The food industry - the EU’s leading sector - is marked by a relatively low energy impact compared to other industrial sectors: electricity consumption that can be ascribed to the sector accounts for 8% of industrial electricity use in OECD countries and 1.5% of overall energy consumption in Europe, while CO₂ emissions from the food industry are estimated at around 1.5% of total greenhouse gas emissions in the EU^[6]. Over a decade, the European food industry has reduced its CO₂ emission intensity by around 25%^[7]; thus, if we compare the results in the Sustainability Reports of major companies in the sector, energy saving is around 15-20%.

A complete virtuous cycle is achieved by the utilization of agricultural resources, the primary input of industrial food processes, in all of its value elements (including residues and by-products), in accordance with laws protecting human health and the environment. Maximizing the value of agricultural raw materials actually means boosting the inputs (soil, water, energy, and air) used in their production, cutting back on the supply of substitute resources, minimizing waste production, and implementing the Circular Economy approach, which forms the basis of the environmental and sustainable production regulations that the European Union is rewriting.

By-products have a wide range of applications. In the food chain, they are primarily used as ingredients to produce food and animal feed (about 90 million tons are produced annually in the EU); if these uses are not feasible, other significant applications include the chemical, pharmaceutical, and cosmetics industries; secondary uses include the manufacture of bioenergy and fertilizers.

The food industry uses 2/3 of all packaging produced and invests a significant amount of money in mitigating and preventing packaging negative environmental effects. In addition to protecting product integrity during transportation, distribution, and consumption, packaging also plays a crucial role in communicating brand values and vital nutritional and service information to consumers. Packaging also helps to assure the quality and safety of food. The food business is dedicated to reducing packaging materials without compromising product integrity, quality, or safety, nor the demands of consumers. The following are some findings: in the last ten years, glass has fallen by up to 60%, aluminum by 30%, and plastic by 30/40% for some types of packaging. Today, 73% of cardboard is made of recycled and renewable materials. The targets of the EU F&B industry are very ambitious: the use of recyclable or reusable packaging by 2030 and 10m tons of recycled plastic in new products by 2030^[8]. To reach these ambitious goals, it is paramount to align EU packaging and food contact regulations to ensure coherent and harmonized rules that maintain food safety.

The F&B industry is already deeply ingrained with the principles of sustainable resource use, waste reduction, and the full exploitation of raw materials, as well as by-products. These principles have historically defined the tradition of food processing in Europe. Also in this field, the F&B industry has high goals at the EU level: boosting initiatives to halve per capita food waste at the retail and consumer level by 2030 and reduce food losses all along the EU food supply chain.

The food industry commitment also attempts to prevent waste before it begins, during the domestic consumption stage, where 45% of food waste is caused. To this end, a range of initiatives are implemented to encourage consumers to adopt more conscious consuming habits:

• Repackaging food to suit changing lifestyles and consumption patterns.
• Improved packaging that prolongs food safety and quality.
• Increased products shelf-life.
• High-end products that reduce wasteful domestic handling.
• More precise information about how to prepare and preserve food.