Report: Greening the Supply Chains for Processed Food Products Workshop, November 12-16, 2012, Republic of Korea

Group Photo of Participants

Group Photo of Participants

BRIEF DESCRIPTION / BACKGROUND OF THE PROJECT

The food processing industry is expanding fast in the Asia Pacific region but is creating a substantial environmental burden. To address this problem, world class food companies have started encouraging their suppliers to be green. The Greening of Supply Chain (GSC) approach have several benefits for the food business such as cost savings, enhance image, smaller carbon footprints, and lower risks from food pathogen outbreaks. Likewise, the application of GSC concepts to different components of the supply chain could be challenging for food-processing industry and small and medium enterprises in developing countries.

GSC may be referred to as the integration of all business value-adding operations, including purchasing and inbound logistics, production, processing, distribution, and outbound logistics in such a way that activities associated with these functions have the minimal harmful impact on the environment.

ISSUES

The supply chain for processed food products from initial sourcing of raw materials to the delivery to consumers entails a series of activities, and various materials are used and emitted, some of which have serious impacts on the environment and human health. Consumers are increasingly sensitive not only to the materials used or emitted in the production process but also to the ways in which products are handled and delivered to the market.

Big companies in the agrifood business, especially multinationals, have internal standards for managing the environmental impacts of their operations, including those of their suppliers of raw materials.  However, the SMEs do not have such standards and continue to use practices that may be considered unfriendly to the environment. Main constraints are lack of awareness, limited capacity, and insufficient financial resources. Thus, there is a need to build the capacity of food processing SMEs to enable them to apply the GSC concepts and principles for greening their businesses.

OBJECTIVES OF THE PROJECT

a) To enhance participants’ knowledge and understanding of the key principles, and practices in greening the supply chains.

b) To review and analyze the environmental performance of processed food supply chains in member countries; and

c) To help participants in developing action plans for GSC of processed food products in their countries.

OBJECTIVES FOR PARTICIPATION

This particular workshop on greening the supply chain (GSC) will provide the participant the knowledge and understanding of the key principles, and practices in greening the supply chains, a review and analysis of the environmental performance of processed food supply chains in the country and still promoting economic growth with the goal of adding an ecological quality for existing food processes with a minimal environmental burden.

PARTICIPANTS

The countries who participated are the following: Cambodia, Fiji, Korea, Iran, India (2), Indonesia, Lao, Mongolia, Nepal, Pakistan (2), Philippines (2), Sri Lanka (2), Thailand, (2), Vietnam. Another Philippine participant is Ms. Nora O. Pascual, an Assistant Division Chief of the Food Development Center of the National Food Authority.

SCOPE, CONTENT AND METHODOLOGY

The workshop consisted of resource paper presentations, case studies, group exercises, and site visits to model projects demonstrating the benefits of GSC. Participants are encouraged to work on their developing action plans for adoption in their countries.

OUTCOMES AND EVALUATION

Through this workshop, I have learned and became more concerned now of the global environmental issue caused by human activities (in particular on the food processing industry), such as burning of solid waste, wood , fossil fuels, the different gas emissions, etc. and the widespread use of chemicals in industrial processes. I believe that we still can do something to clean our planet earth by being united in our ideals and principles. We should initiate and do what we can to save our land, air and water.

Overall, the workshop is very good and I thank the APO Office for giving me  the opportunity to mingle, socialize and exchange ideas with the persons of different countries and make recommendations on the promotion and advocacy of “Greening the Processed Food Supply Chain” in the country. I also would like to acknowledge and congratulate the resource speakers for imparting their skills, knowledge and wisdom to the participants.

RECOMMENDATIONS AND ACTION STEPS

For the Philippine NPO (DAP):

I recommend that Trade Associations (especially on food) in the country should also be invited on this kind of workshop.

For the Department of Trade and Industry:

• To coordinate the advocacy of the GSC concept to the bureau’s key officers on green growth.

• As part of the advocacy, is to suggest, design and develop a reading material (sort of a flyer) to be disseminated to SMEs and would be entrepreneurs during trade fairs and SME caravans.

SUBMITTED BY:

MA. GLORIA J. TANDOC
Trade and Industry Development Specialist
Bureau of Micro, Small and Medium Enterprise Development
Department of Trade and Industry

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