“FOODSERVICE GS1 US STANDARDS INITIATIVE”
NATIONAL ASSOCIATION OF COLLEGE AND UNIVERSITY
FOOD SERVICES (NACUFS) PRESENTATION
July 12, 2013
Dennis Harrison
Sr. VP GS1 US, Foodservice
AGENDA
• Who is GS1 US?
• What are GS1 Standards?
• What is the Foodservice GS1 US Standards Initiative?
• What are the Benefits of Using GS1 Standards in Foodservice?
• What is the Status of the Initiative?
2
WHO IS GS1 US™?
• Founded in August, 1970
• 250 Employees
• Pioneered the U.P.C barcode – the foundation for
today’s global GS1 standards
• Neutral, not-for-profit, user-driven, organization serving more than 200,000
member companies
• Supports over 25 major sectors including apparel, consumer goods,
foodservice, healthcare, and retail industries
• US-based Member Organization of “Global” GS1
• More than 6 billion U.P.C. scans every day
3
GS1 is the Most Widely Used Supply Chain
Standards System in the World
( 01) 00312345678906
GS1 GLOBAL SCOPE
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111 Member Organizations
150 Countries Served
WHAT ARE GS1 STANDARDS?
5
GS1 STANDARDS IN FOODSERVICE
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• GTIN = Global Trade Item Number
(Product Identifier – e.g., U.P.C. – used in all retail/grocery)
• GLN = Global Location Number
(Identifier for all trading entities: Manufacturers, Distributors,
Operators)
• GDSN® = Global Data Synchronization Network
(Electronic, continuous, real-time single source of truth database)
GTIN (Global Trade Item Number)
Expiry Date Lot Number
GS1 STANDARDS NOMENCLATURE
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GTIN EXAMPLE
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Pactiv Two Tab
Conventional
00016194050691
Globally Unique Numbers
Simplify & Align
GLN EXAMPLE
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SAINT JOHN'S QUEENS HOSPITAL
1100004570208
ST JOHN'S QUEENS HOSPITAL
100084547
SAINT JOHNS QUEENS HOSPITAL
JAOE
SAINT JOHN'S QUEEN HOSPITAL
50003000431
SAINT JOHN'S QUEEN’S HOSPITAL
CA2053
ST. JOHN'S QUEENS HOSPITAL
OM 12345
Many different names and
different location numbers
for 1 hospital
Too many identifiers for the same location - causes confusion, finger pointing
and inefficiency
GLOBAL DATA SYNCHRONIZATION
NETWORK (SIMPLE MODEL)
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GS1
Global
Registry
Data Pool
A
(Source)
Manufacturer Distributor
Data Pool
B (Recipient)
Operator
#2
Operator
#1
FOODSERVICE GDSN ATTRIBUTES
Phase 1: Transactional Phase 2: Marketing &
Nutritionals
GTINs Preparation Instructions
GLNs Nutrition Label
Weights Serving Information
Measurements Allergens
New: Cube, Ingredients
Etc. Etc.
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A full list of Phase 1 and Phase 2 attributes can be found at
www.gs1us.org/foodservice
© GS1 US 2011
• Gluten-free
• Pack Size Text
• Is Item the Base Unit (Lowest Packaging Level)
• Is Packaging marked as Returnable?
• Is the Item marked with a Batch/Lot Number?
• Are non-sold items returnable?
• Is the Item marked as recyclable?
• Item Availability Date
• Target Market
• Functional Name
• Global Product Classification (GPC)
• GTIN of Next Higher Package Level
• GTIN of Next Lower Package Level
• Number of Next Lower Level GTINs
• Quantity of Next Lower Package Level
• Is Trade Item Consumer Unit?
• Is Trade Item Shipping Unit?
• Is Trade Item Invoice Unit?
• Country of Origin
• Inner Pack Quantity (No GTIN Assigned)
• Item in Inner Pack Quantity (No GTIN Assigned)
• Individual Unit Measures
FOODSERVICE ATTRIBUTES (43): PHASE 1
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• Brand Name
• GTIN
• Unit Descriptor
• Is Trade Item Orderable?
• Company Name
• Information Provider GLN
• Manufacturer Product Number
• Manufacturer Short Product Description
• Product Name
• Storage Temperature Min. with UoM
• Storage Temperature Max. with UoM
• Gross Weight with UoM
• Net Weight with UoM
• Net Content with UoM
• Catch Weight
• Height with UoM
• Width with UoM
• Depth with UoM
• Cube with UoM
• Pallet Ti and Pallet Hi
• Shelf Life from Production
• Effective Date of Change
• Kosher, Organic, Vegan, Halal, etc.
FOODSERVICE ATTRIBUTES (16): PHASE 2
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• Storage & Usage
• Manufacturer Expanded Product Description
• Benefits
• Preparation & Cooking Instructions
• Serving Suggestions
• For More Information (Contact Information)
• Allergens
• Nutrition Fact Serving Size & UOM
• Serving Size Text
• Nutrient Label contents and measures (Calories, Proteins, Fats, Sugars, etc.)
• Child nutrition label
• Ingredients English (& Spanish optional)
• Links to websites, Images, Documents, Video, Audio Files
• Kosher Certification
• Servings of the Trade Item Unit
WHAT IS THE FOODSERVICE
INITIATIVE?
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FOODSERVICE INITIATIVE
Achieve 75% GS1 Standards Adoption* by 2015
*Based on Revenue
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FOODSERVICE GS1 US STANDARDS
INITIATIVE MEMBERS (121)
• Academic Institutions (5)
• Brokers (2)
• Distributors (27)
• Government Agencies (1)
• Manufacturers (48)
• Operators (13)
• Solution Providers (13)
• Associations (12)
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FOODSERVICE GS1 US STANDARDS
INITIATIVE STRUCTURE
Executive Leadership Committee
Technical Advisory
Committee
GTIN WG - GTIN Allocation Rules
- GTIN Implementation
GLN WG - GLN use in FS
-FS GLN Registry
GDSN WG - Product Images
- Nutritional Attributes
User WG - Implementation Issues
- Data Pool Discussions
Marketing WG - Promotion Programs
- Stds. Communication
Industry Sponsor Group
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(81) (55) (127) (70) (26)
(13) (121)
(14)
Initiative Initiated October 10, 2009
WHAT ARE THE BENEFITS OF USING GS1
STANDARDS IN FOODSERVICE?
• Improves Data Alignment with Trading Partners
– Standardizes product and location identification
– Delivers one source of truth concerning product/location information
• Increases Supply Chain Efficiency
– Yields fuller trucks, correct weights, less waste, etc.
– Cross references will no longer be necessary
• Enhances Business processes
– Reduces time for new item setups
– Provides one point of update, improving accuracy throughout the supply
chain
– Leverages existing technologies
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WHAT ARE THE BENEFITS OF USING GS1
STANDARDS IN FOODSERVICE?
• Enhances Inventory Management
– Reduces receiving mistakes, credits and improves inventory turns
• Provides Accurate Product Information
– Provides nutritional and allergen data
– Provides more robust, up-to-date, product information to help sell products
– Reduces sales time spent on updating item information. Cleaner catalogs
= more time with customers
• Addresses Food Safety Concerns
– Establishes a common foundation for improving product tracing
– Improves product recalls
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WHAT IS THE STATUS OF THE
INITIATIVE?
20
189
872
1,507
2,181
2,437
2
11
23
41
50
0100200300400500600700800900
1,0001,1001,2001,3001,4001,5001,6001,7001,8001,9002,0002,1002,2002,3002,4002,5002,600
Dec 2009
Dec 2010
Dec 2011
Dec2012
YTD* 2013
Cu
mu
lati
ve N
um
ber
of
Su
bscri
bers
Recipients
Sources
883
191
1,530
2,222
2,487
FOODSERVICE GDSN DATA POOL
SUBSCRIBERS (AS OF MAY 31, 2013*)
* Based on GDSN subscriber revenues (December 2011)
1 Total revenue for all foodservice subscribers in GDSN 2 2011 full year data based on Technomic’s January 2012 Wall Chart
PERCENT FOODSERVICE INDUSTRY
ADOPTION OF GS1 STANDARDS*
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Manufacturers Distributors
Total Revenue of GDSN Subscribers1 128.3B 116.4B
Total Foodservice Revenue
(excluding Alcohol) 2 155.4B 179.6B
% of Total Foodservice Revenue
Represented by GDSN Subscribers 82.6% 64.8%
1,9642,148 2,184
2,340
2,680 2,715
0
500
1,000
1,500
2,000
2,500
3,000
Jul 2012
Sep 2012
Nov 2012
Jan 2013
Mar 2013
May2013
Nu
mb
er
of
GD
SN
Co
nn
ecti
on
s
FOODSERVICE GDSN CONNECTIONS
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178K
219K 226K
267K290K
306K
0K
25K
50K
75K
100K
125K
150K
175K
200K
225K
250K
275K
300K
325K
Jul 2012
Sep 2012
Nov 2012
Jan2013
Mar2013
May2013
Nu
mb
er
of
GT
INs S
yn
c'd
FOODSERVICE GTINS “SYNC’D” IN GDSN
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FOODSERVICE PHASE II ATTRIBUTES –
FOOD GTINS (AS OF MAY 2013)
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Total Food GTINs – 223,970
Percent of Food GTINs w/ Images 16.8%
Percent of Food GTINs w/ Marketing Information 29.6%
Percent of Food GTINs w/ Big 8 Allergens 24.6%
Percent of Food GTINs w/ Ingredient Information 31.8%
GS1 Compliant Barcode
79%
N=1327
Non GS1 Compliant Barcode
7%
N=116
Poor Print Quality6%
N=112
No Barcode8%
N=132
2013 FOODSERVICE WAREHOUSE
BARCODE RESULTS*
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N = 1687
*2 Warehouse Audits (2013)
1. Dot Foods, Inc.
2. Glazier Foods Company
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NEXT STEPS – 2013
• Continue implementation of:
1. GTINs and barcodes on cartons
2. Population of product attributes in GDSN
3. Identification of locations with GLNs
4. Use of GS1 Standards in EDI transactions
• Increase operator involvement
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FOODSERVICE WEBSITE
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http://www.gs1us.org/industries/foodservice
JOIN THE CONVERSATION!
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CONTACT INFORMATION
Dennis Harrison
Senior Vice President, Foodservice
GS1 US
TEL +1 609 620 4522
EMAIL [email protected]
W EB www.GS1US.org/foodservice
Connect with the GS1 US community on
APPENDIX
• What is a GTIN?
• Global Location Number
• FDA: Food Safety Modernization Act (FSMA)
• Workgroup Definitions
32
WHAT IS A GTIN?
• “GTIN” is a Global Trade Item Number
• A globally unique 8, 12, 13, or 14-digit number that uniquely identifies products
and services
• An identification number of the GS1 System, therefore unique and
unambiguous
• A global standard for collaborative commerce
Examples of a 14-digit GTIN encoded in a GS1-128, DataMatrix, and Databar
GS1 DataMatrix (14-digit GTIN) GS1 Databar (14-digit GTIN) GS1 -128 (14-digit GTIN)
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GLOBAL LOCATION NUMBER (GLN)
• 13-digit number
• Components:
– GS1 Company Prefix
• Varies in length
– Location Reference number
• Assigned by the company
– Check Digit
Combined length is
always 13 digits
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FDA FOOD SAFETY MODERNIZATION ACT (FSMA) LAW PASSED JANUARY 4, 2011
• Mandatory recall authority (if company refuses to recall)
• Responsibility to develop a 3rd party audit system for imported foods
• Increasing the frequency of mandatory inspections
• Developing regulations for preventive control plans
• Establishing a product tracing system
• Companies will be required to maintain more detailed records
• Companies will be required to register their food facilities biennially
• Mandates additional recordkeeping requirements for high risk foods
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LAW REQUIRES FDA TO:
• Ultimately establish a product tracing system (U.S. and imported)
• Develop tracing pilots with processed food industry and produce industry
within 9 months
• Report pilot findings (one up and one back) and recommendations to
Congress within 18 months
• Define high risk food products within 1 year
• Determine within 2 years recordkeeping requirements for facilities that
manufacture, process, pack or hold high risk products
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Workgroups Purpose Current Projects
GTIN Manages product identification and product listing
recommendations for the foodservice supply chain,
including the assignment of Global Trade Item Numbers
(GTINs). Reviews issues and resolves any confusion
related to item identification.
Defining recommendations for when a new Global Trade
Item Number (GTIN) should be assigned to foodservice
products, including what changes in a product’s attributes
drive the need to assign a new GTIN. Creating a GTIN
Allocation Guideline for foodservice.
GLN Explores the need for standardized location information
throughout the foodservice supply chain, including the
use of Global Location Numbers (GLNs), standardized
location data, and the exchange of that information.
Mapping out work flow for foodservice processes and
identifying where location identification and location
information is necessary. Reviewing current GLN Registry
formats and use as a mechanism to share information
related to a GLN. Collecting and resolving any GLN issues.
Published the GLN white paper in June 2012.
GDSN Manages and provides guidance for product information
and product attributes used for the exchange of product
data through the Global Data Synchronization Network
(GDSN) in the foodservice supply chain. Resolves any
issues related to implementation and use of the GDSN for
foodservice. Also monitors GS1 GSMP for changes that
could affect implementation and use of the GDSN in
foodservice.
Managing issues, defining attributes, and providing
guidance for implementation of GDSN for foodservice. Task
Groups currently include Product Images and Nutritionals,
who are reviewing the current GS1 Standards and creating
guidelines and documentation for foodservice
implementation.
FOODSERVICE INITIATIVE WORKGROUPS
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Workgroups Purpose Current Projects
User A forum to discuss ways to accelerate the
voluntary adoption and implementation of
Global Location Numbers (GLNs), Global Trade
Item Numbers (GTINs) and the Global Data
Synchronization Network (GDSN) in the
foodservice supply chain.
Addressing community implementation issues and
sharing experiences regarding the implementation
of GS1 Standards for foodservice, including
development of implementation tools such as the
GDSN Attribute Implementation Manual for
foodservice.
Marketing Creates awareness of the Foodservice GS1 US
Standards Initiative within the foodservice
community. Engages membership, industry
stakeholders and associations.
Growing community use and adoption through
marketing campaigns, including educational
programs and webinars. Also collaborating on
member outreach programs with IFDA, IFMA, and
the National Restaurant Association.
Technical
Advisory
Committee
(TAC)
Comprised of co-chairs from the Foodservice
Workgroups. Provides strategic direction to the
WG’s, and also manages, directs, and
prioritizes the technical issues which ultimately
affect implementation of the Foodservice
Roadmap.
Reviewing materials from workgroups and assisting
with projects and guidelines as necessary.
FOODSERVICE INITIATIVE WORKGROUPS
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