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Commitment without compromise is the key to sustainability, seminar told
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Wednesday, 11 March, 2015, 08 : 00 AM [IST]
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Libin Chacko Kurian, Mumbai
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fiogf49gjkf0d Commitment to betterment of environment without compromising on business is the key to sustainability in food processing and agricultural industries in India. This observation was made at “Sustainable solutions in food industry,” a one-day seminar, which was conducted in Mumbai recently.
The seminar, co-organised by Protein Foods & Nutrition Development Association of India (PFNDAI) and Novozymes South Asia Pvt. Ltd, discussed various issues faced by the food industry in the country and suggested solutions through a sustainable way. Industry leaders, technology experts and academic researchers contributed to the discussion.
Speaking at the seminar, Siva Nagarajan, managing director, Mother Dairy Fruit & Vegetable, said, “We do not inherit the earth from our ancestors, but we borrow it from our children. Mother Dairy has pushed its procurement, processing plants and technologies with highly sustainable methods. Everything in a food processing industry including profit, people and planet should contribute to sustainability to maintain equilibrium. As industry, we have a big role to play in finding sustainable solutions for the problems that we face today. Responsible marketers will give priority to the environment and nature they are living in. Reducing footprints and building zero discharge units may face big challenges, but such developments would be helpful for nature and people around us. Small things can be done, while big contributions can be made.”
The seminar divided its topics for experts from different sectors of the industry. How technology is creating value for food industry; biotechnology industry is driving food processing industry; innovations ensuring sustainability, interconnection of food industry and nutrition; sustainability issues in food sector; regulatory challenges; and possible steps required to bridge gap to bring competitive advantage for the industry; were the various topics presented and put for public discussions.
Asim Parekh, VP, technical, Coca Cola, stated, “A common perception persists in society, in terms of sustainability, that we, industry is part of the problem while NGOs are part of solution. But truth is that the industry is the only system that generates wealth and contributes to 90% of sustainability solutions. If industry can play an aggressive role in sustainability with commitment, changes can be made overnight. 25% of energy used in the factories of Coca Cola in India is from renewable sources and soon it will be 50%. With innovations and exploration of new dimensions, sustainable sourcing can be applied in food processing with operating efficiency. Sustainable way of innovations can be made in industry in agriculture with ultra high density plantations in order to increase the production. Coca Cola is constantly innovating ways of distributions and processing or make it more environment-friendly and sustainable.”
G S Krishnan, MD, Novozymes, said, “Technology has a larger role to play in the food processing industry to find solutions that are environmentally viable and profitable for business. Bio-innovations are key for sustainable future of processed food market. Novozymes has presence in India for more than 30 years, serving different industries by improving the industrial performance and safeguarding world resources. We are offering superior and sustainable solutions for tomorrow's ever- changing market. We are constantly innovating the technologies available and help food/beverage processing industries to be more environment-friendly while improving business. Lets rethink tomorrow and change the world together.”
Jagadish S Pai, executive director, PFNDAI, stated, “Food production and consumption affect the environment significantly. In order to achieve sustainability by any society, there need to be fundamental changes in manner in which food is produced, processed, transported and consumed. Natural resources from which we derive our agri-food are limited and so we need to make best use of it so these are environmentally, economically, socially and culturally sustainable for generations to come. Importance of sustainability has been growing steadily in food industry as it not only cuts costs but affects business resilience, reputation and relationship. Companies have increased market share because of consumer support for such products and companies. Using sustainable practices without sacrificing safety and nutrition has been beneficial. It has resulted in lower production costs, improved product function and quality, higher sales and market share, better environmental performance and better relationship with stakeholders including consumers and lower risks.”
Steffen Danielsen, head, research and development, Novozymes, said, “There is a strong need for innovations and sustainable solutions in the production and processing of food. Better business, better lives and a cleaner environment is the responsibility of industries. Cost reduction can be achieved with biological solutions and innovative new products. Sustainability also means health and well being of consumers and the environment around us. The increasing informed consumption and labelling of ingredients pose opportunity of industries than a threat in new urbanised economies. We can change the world together with our consumers.”
Pranjal Jyoti Goswami, head, sustainability, Novozymes, said, “Biotechnology, especially enzyme technology, plays an important role in food processing activities. Application of enzyme technology in food processing adds tremendous value to the entire process from commercial, health as well as sustainability angles. Shelf life of processed food without compromising on nutritional values can be enhanced by use of enzymes. Enhanced shelf life of food material contributes significantly towards reducing food wastage. Enzyme technology can also make food healthier both by removing harmful elements and making nutrient available in the food products. Enzyme applications can also make food products environmentally sustainable by reducing and replacing usage of chemicals in the process and reducing energy consumption.”
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