Nestlé in society Creating Shared Value and meeting our commitments 2015

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Nestlé in society: Creating Shared Value Nutrition, health and wellness Rural development Water Environmental sustainability Human rights and compliance Our people G4-EC7, Healthy and affordable food G4-DMA United for Healthier Kids Our commitment Provide education programmes for good nutrition and feeding practices We provide education support to health and food professionals, as well as to our own employees. Read more on the education services we offer for expectant mothers and infants. As part of our global commitment to leadership in child nutrition, Nestlé established the United for Healthier Kids® initiative in 2014. By working closely with local public and private partners, including governments and health authorities, United for Healthier Kids is a pioneering, science-based programme, with a social media core. It is designed to inspire and enable behavioural change for individuals and the community, helping parents establish healthier eating, drinking and lifestyle habits for children from conception to the age of 12. The initiative has been piloted in Mexico and the Philippines. Experience from these pilots has shown that, in addition to existing partners, collaboration with media companies and communication partners is crucial for promoting positive public health messaging. Nestlé has since launched United for Healthier Kids in Panama, Brazil and the Middle East, and plans to expand the platform in other countries where it has a presence. Establishing healthier lifestyle habits for children in Mexico The United for Healthier Kids pilot in Mexico, Unidos por Niños Saludables, targeted three audience groups: employees, stakeholders and the wider public. Through collaboration with local public and private organisations, the Government’s Ministry of Health and a national TV channel, the pilot was able to reach a large audience. For example, the TV channel created a new reality television format for the initiative, in which different medical specialists, including paediatricians, psychologists and nutrition experts, monitored and guided the adoption of healthier habits and attitudes towards nutrition in five families over 26 weeks. Broadcast on Saturday afternoons, the show reached an estimated audience of 5 million parents and carers each week, with a further 13.5 million views on digital and social media channels (10.3 million via Facebook, 2 million via YouTube and 1.2 million on the channel’s website) over the 26-week run. The families’ fruit and vegetable consumption increased: 120% for adults and 104% for children. Indicators suggest that the changing diets and behaviour of the five families have had a positive impact on the community and the larger viewership. The Nestlé Nutrition Institute The NNI is a not-for-profit association that shares leading science-based information and education with health professionals, scientists and nutrition communities, and stakeholders. The information shared by the NNI includes education, resources and research on a wide range of topics, from nutrition for infants to geriatrics, and from the nutrition of a healthy person to the integration of nutrition in disease management. As the world’s largest private publisher of nutritional papers and journals, the NNI makes its information accessible both online and offline, and all content can be downloaded for free by registered members. Our objectives Ongoing – Offer nutrition education services and programmes for healthcare professionals addressing global under- and over-nutrition problems. By 2015 – Nestlé Nutrition Institute (NNI) online professional education will be available in over 20 markets worldwide. By 2017 – Through a global website and 12 countryspecific sites in 10 languages, the NNI online professional education will be available in over 50 countries. Established in 1981, the NNI currently has approximately 272 000 members registered on its website from 194 countries. Visits to our website doubled in the last year, bringing us more than 6 million page views, which enabled us to achieve our 2015 objective. The NNI is currently exploring how to engage further with both older and younger health professionals through different channels. Nestlé in society – Creating Shared Value and meeting our commitments 2015 64
Nestlé in society: Creating Shared Value Nutrition, health and wellness Rural development Water Environmental sustainability Human rights and compliance Our people G4-EC7, Healthy and affordable food G4-DMA At regional and international congresses and workshops, the NNI fosters exchange on nutritional and health-related topics. In 2015, NNI supported 13 international congresses, holding satellite symposia at nine, and participated in academic events and conferences. For example, the NNI hosted a symposium at the 9 th World Congress of DOHaD (Developmental Origins of Health and Disease), held in November 2015, in Cape Town, South Africa, which explored the understanding of nutrition determinants in early childhood that may have an impact on long-term health. The NNI also offers support to young clinicians globally, with a particular focus on the developing world. For example, the NNI provides an education grant to ESPGHAN (the European Society for Paediatric Gastroenterology, Hepatology and Nutrition) to educate African paediatricians in gastroenterology and nutrition. Working with FANUS in Africa Supporting nutrition societies around the world is an important aspect of the work of NNI. One such group is the Federation of African Nutrition Societies (FANUS), a collection of nutrition societies seeking to promote and sustain nutrition security and national development across Africa. NNI held a satellite symposium during the last FANUS Conference in May 2015 in Tanzania. At the conference, topics discussed included the importance of nutrition throughout the life cycle, the breastfeeding experiences of rural African women and complementary feeding. Cultivating young culinary talent in Latin America Across the world, more young people are turning to professional cooking as an emerging profession – and Latin America is no exception. Training is expensive, sometimes prohibitively so, and successful careers can depend on good education and connections, which can provide significant hurdles to aspiring chefs from low-income backgrounds. In this context, Nestlé Professional (Latin America) has begun an initiative to enhance the skills of selected students mostly from public culinary schools, providing them with better prospects for landing their first job in the hospitality industry. YOCUTA (YOung CUlinary TAlent) seeks to give a select group of chefs an in-depth introduction to Nestlé’s Nutrition, Health and Wellness expertise. In Colombia, the programme introduces participants to Nestlé’s food and beverage portfolio, teaching them about Nutrition, Health and Wellness principles, giving recruitment tips and offering a session with a key opinion leader from the field. The training ends with each participant receiving a diploma, a set of cooking knives and the expectation that students will have a continued relationship with the programme. In Colombia, Nestlé Professional partnered with the National Learning Service (SENA), a public institution that provides professional training to students from diverse social backgrounds, to provide training to 50 students. By the end of 2015, we had launched the programme in 13 countries across Latin America, reaching 408 students. Nestlé Professional Through Nestlé Professional, we are in a strong position to work with chefs and food service operators around the world – the people who have a direct impact on the nutritional content of the food served in hospitals, schools and in public meeting places. These foods and beverages can be found across the globe; it is estimated that 175 Nestlé Professional beverages are sold per second. We also create nutritious products that are served in public institutions, such as in France, where 10 000 nutritionally specialised meals are served per day at Toulouse hospital. Nestlé Professional creates foods and beverages that are made in our nine dedicated factories following research conducted in our culinary centres in Solon, USA; Frankfurt, Germany; Beijing, China; and Singapore. Nestlé Professional has been renovating foods and beverages to lower salt, reduce trans fat and introduce more essential nutrients, as well as encouraged food groups. We provide educational materials and services with the aim of supporting food service professionals in improving the nutritional content of their food. In 2015, we began a partnership with industry magazine Worldchefs, in which our own articles now reach a wider audience. We seek to accompany chefs in their own development by providing information on a variety of platforms, including online videos and magazines. Our dedicated magazine Nutripro provides nutritious recipes, cooking tips and advice for chefs. Nutripro guidance recommends that food service professionals keep inventory manageable and focused on readily available and nutritionally relevant ingredients, to best promote the consumption of fruit, vegetables, whole grains and lean proteins. For example, Nutripro recently launched a Gluten Free Toolkit in Australia, providing important background material on coeliac disease, advice on how to select gluten-free ingredients and tips on putting together a gluten-free menu and avoiding cross-contamination. Nestlé in society – Creating Shared Value and meeting our commitments 2015 65
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Nestlé in society Creating Shared Value and meeting our commitments 2015

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