The Why, Who and What on Sustainable Food

tubacitychiropractorΔιαχείριση

8 Νοε 2013 (πριν από 3 χρόνια και 7 μήνες)

80 εμφανίσεις

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

Beyond Green:
Sustainable Food Partners


1043 West Grand Ave, Chicago, IL
-

beyondgreenpartners.com

Current Business Reality

2

“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’s

CEO Mike
Duke

Current Business Reality

3

Green
-
Washing

3

“We
ask
sites to
consider

reusable ware and cutlery first”

“We work with local
farmers
whenever possible



We
recognize

that reducing fuel use and
emissions will have a substantial impact on
the environment
.”

“We are
trying”

Big Vision?


Specific
goals
?


Self
-
reported

or
3
rd

party
monitored?


Food System Reality

4

“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

Food Miles

5

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

Sustainable Food Service Matrix

6

Food

Waste

Engagement

Energy &
Water

Local
Economy

Cost
Effectiveness

Safety &
Sanitation

Education

*

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)

*

Goal: Diversion 100% operational waste

Year 1
-
5 Divert waste 20%/year (Niles District 219)

*

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)

*

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)

*

Policy and Planning

Specific written plans

with objectives adopted:

Strategy

Waste Management

Environmental Procurement

Environmental Management

Water Management
(Field Museum)

Reducing Costs

7

Environmental Procurement

8

Existing vendor

M
ultiple vendors

Honors current relationships

Vendor may need education

New relationships w/local suppliers

Drives competition

Neutral Third
-
Party Monitoring

9

Neutral Third
-
Party Monitoring

10

Neutral Third
-
Party Monitoring

11

Summary

12


A robust sustainability strategy is holistic,
measurable and 3
rd
party
-
monitored



Environmental management practices
reduce costs



Environmental procurement is achievable

Contact Information

13

Beyond Green

Sustainable Food Partners



Greg Christian

1043 West Grand Avenue, Chicago, IL 60642

greg@beyondgreenpartners.com

312 275 6801