Nestlé in society Creating Shared Value and meeting our commitments 2015

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.
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