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The Why, Who and What on Sustainable Food Service…Period!

The Why, Who and What on Sustainable Food Service…Period!. Current Business Reality. “93% of CEOs see sustainability as important to their company’s future success” A New Era of Sustainability UN Global Compact – Accenture CEO Study 2010.

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The Why, Who and What on Sustainable Food Service…Period!

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  1. The Why, Who and What on Sustainable Food Service…Period! Beyond Green: Sustainable Food Partners – 1043 West Grand Ave, Chicago, IL - beyondgreenpartners.com

  2. Current Business Reality “93% of CEOs see sustainability as important to their company’s future success” A New Era of Sustainability UN Global Compact – Accenture CEO Study 2010 "Today, sustainability is sustainable at Walmart.” Walmart’sCEO Mike Duke

  3. Green-Washing Current Business Reality “We ask sites to consider reusable ware and cutlery first” Big Vision? Specific goals? Self-reported or 3rd party monitored? “We work with local farmers whenever possible” “We are trying” “We recognize that reducing fuel use and emissions will have a substantial impact on the environment.” 3

  4. Food System Reality “The water footprint of 1kg of beef adds up to 15,500 liters of water” The Water Footprint of Food by Professor Arjen Hoekstra 2008

  5. Food Miles Chocolate Chip Cookie 12,210 miles “Overall, the modern food system consumes roughly ten calories of fossil fuel energy for every calorie of food energy produced.” The Oil Depletion Protocol Richard Heinberg 2006

  6. Sustainable Food Service Matrix Goal: Diversion 100% operational waste Year 1-5 Divert waste 20%/year (Niles District 219) Food * * Goal: 50% of all purchases from local food sources Year 1 establish sources &  5% Year 2  15% Year 3  25% Year 4 35% Year 5 50% (Niles District 219) Waste Goal: Restaurant participates in FM initiatives & acts as an exhibit Year 1 educational signage Year 2 highlight responsible purchases Year 3-10 revisit/update signage annually (Field Museum) Energy & Water * Education * Goal: Reduce electricity & natural gas usage by no less than 25% Year 1 energy usage intensity 5% from baseline Year 2-5 EUI minimum 25% from baseline (Niles District 219) Engagement * Policy and Planning Specific written plans with objectives adopted: Strategy Waste Management Environmental Procurement Environmental Management Water Management (Field Museum) Local Economy Cost Effectiveness Safety & Sanitation Sourcing Dining Atmosphere Waste Processing Menu Design Procurement Distribution Kitchen Prep. Meal Service

  7. Reducing Costs

  8. Environmental Procurement Existing vendor Multiple vendors Honors current relationships Vendor may need education New relationships w/local suppliers Drives competition

  9. Neutral Third-Party Monitoring

  10. Neutral Third-Party Monitoring

  11. Neutral Third-Party Monitoring

  12. Summary • A robust sustainability strategy is holistic, measurable and 3rd party-monitored • Environmental management practices reduce costs • Environmental procurement is achievable

  13. Contact Information Beyond Green Sustainable Food Partners Greg Christian 1043 West Grand Avenue, Chicago, IL 60642 greg@beyondgreenpartners.com 312 275 6801

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