The Swiss Project Management Journal
The People Project
rites, and the company is present in 191
countries around the world. Nestlé is
headquartered in Vevey, Switzerland, and
is one of the largest employers in the
country.
We interviewed the Head of Environ-
mental sustainability for the group – Mr.
Pascal Gréverath. He is also the Chairman
of the Environmental Sustainability
Committee of FoodDrinkEurope who re-
presents the European food and drink
industry. He is also co-chairing the Euro-
pean Food Sustainable Consumption and
Production Roundtable Steering Commi-
ttee.
“We have environment sustainability in
our DNA and part of our business model
itself. The initiatives are aimed at
improving the business conditions for
Nestlé and its partners,” Pascal explains.
As the leading Nutrition, Health and
Wellness company, Nestlé strives to en-
hance the quality of life for our consumers
everywhere with tasty, nutritious and
healthy food and beverages. Nestlé has
established its own policy on sus- tainability so as to make its products
better for the environment. Nestlé applies
a life cycle approach, systematically asses-
sing its product categories along the
whole value chain. Nestle optimises its
packaging and provides meaningful infor-
mation to consumers.
Nestlé was the first company to publish an
environmental policy for the company
way back in 1991. “As a food company,
Nestlé is completely dependant on the
environment for its own produces and
products that it delivers, and thereby its
own business. This is also very important
for Nestlé to ensure good productivity
with its partners and thereby ensures its
growth.“
The following are important initiatives
from Nestlé in the recent years and each
of the initiative is being run as separate
global projects towards completion.
1. Zero water factory: Nestlé initiated this
concept some years ago and have already
implemented this in its Mexico locations.
With this concept, the factory will neither
use any water from the ground nor
sourced from the local government.
Project Management Institute
SWITZERLAND Chapter 18
Pascal Gréverath
Instead it will be sourced from its own bi-
products. For example, in a milk factory,
skimming process or cheese extraction
process gives out water which is a wasted
bi-product. This water will be treated and
re-used for the factory usage such as
cleaning, bathrooms, cooling machines
etc. Nestlé has clear plans to extend this
to other countries where the water scar-
city is high.
2. Reduction of food wastes: Nestlé has
initiated this concept in all its factories
and sourcing lines to ensure maximum
utilization of the raw materials and food.
For example, in the milk sourcing chain, it
has installed refrigerated machines at
collecting points to avoid evaporation.
This itself has reduced the wastes for
Nestlé suppliers to 1% against the indus-
try standard of 15%.
3. Zero waste factory by 2020: Nestlé has
initiated this concept to limit the wastes
coming out of its factories to be zero for
Landfill. All its wastes will either be re-
cycled, composted or incinerated with
energy recovery. No Landfill wastes.
4. Renewable energy utilization: For all
2017 Edition