After completing the overall view of the restaurant chain many issues concern me regarding sustainability, electricity, products, and water waste. Unfortunately, where the restaurant chain stands now is far from being a “green” establishment. There are many solutions in order for the restaurant chain to become “greener” while saving money for profit. Whether it is energy efficient equipment, locally grown products, to recycling this chain restaurant can make a difference to our environment and make more of a profit on a day to day operation. The amount of change needed from this chain is going to take time, motivation, and determination to make a change not only in the environment but also the end of the day for profit. If continued habits of the chain do not change, then in time thousands of dollars will be thrown away overtime.
Currently the equipment in the chain restaurants is old. The old equipment uses a lot of energy which does not make the equipment very efficient. Many hours of electrical usage in watts is overburden on the everyday operation. The first step in making an impact should be to replace all large kitchen equipment with Energy Star equipment. Energy star equipment helps businesses impact the environment while lowering energy bills by using more efficient energy power. Equipment that can be replaced is convection ovens, fryers, ice machines, dishwashers, refrigeration, griddles, freezers, steamers and holding cabinets. That major appliance can help reduce energy amounts drastically over time. “A 10% reduction in energy costs for the average limited service restaurant can increase net profit margin by 4%”. (Warehouse, 2010) The U.S. Department of Energy and Environmental Protection Agency is involve...
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...he establishment and the environment. Becoming a “green” establishment is viewed more respectively in the community and attracts more clientele because people want to support good sustainable places.
Works Cited
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Dean, A. (2007, October 25). Local Produce vs Global Trade. Retrieved August 16, 2010, from policyinnovations.org: http://www.policyinnovations.org/ideas/briefings/data/local_global
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Warehouse, F. S. (2010). Certified Green Commercial Kitchen Program. Retrieved August 16, 2010, from foodservicewarehouse.com.
Nebel, Bernard J., and Richard T. Wright. Environmental Science. 6th ed. Upper Saddle River, NJ: Prentice Hall, 1998.
With forward movement in society, it is important to consider not just what will propel most toward success, but also what will help to sustain the environment along the way. What may have been considered appropriate decades ago, may no longer be socially acceptable due to the changes observed in both the business world and the environment (Fiske, 2010). Therefore, it is important for organizations thriving in today?s economy to consider how they may capitalize most effectively from their product or service of choice while minimizing or eliminating any damages along the way (Knoke, 2012).
Cunningham, William P. Cunningham, Mary Ann and Saigo, Barbara. Environmental Science, A Global Concern. McGraw-Hill. New York, NY. 2005.
A business should make sure its methods of production are not negatively affecting its employees and that all the people in the business are happy and willing to work. Also, a business should make sure that its methods of production are not producing any waste on land or water or air pollution, for these negatively affect society. A business that cares about it’s influence on the environment, and its consumers is bound to make a difference. For example: General Mills wants to reduce the amount of energy it uses. In order to do this, they had energy monitors installed into some of their equipment in one of their manufacturing plants. The result: General Mills saved around six hundred thousand dollars (James). Profit can be obtained faster by a business that is looked upon as a positive influence on the environment and its employees. Overall, a business should be careful about how it produces its products and think about society’s health before it makes a decision, for if it doesn’t, the liability for damage is a much greater price to
These challenges in large dealt with the logistics of bringing product to market and the accompanying IAP awareness campaign. Envirofit navigated Indian regulation by setting up a for-profit to sell the cookstoves and a non-profit to advocate for its use and benefits. On the product side, they utilized the technical know-how of Colorado State University and Oakridge National Laboratories to develop the cookstove and subcontracted out all production to a firm in China whose expertise and ability to scale ensured durability and affordability. On the consumer side, to address the challenge of India’s 15 official language, 300 dialects, and ethnic, regional, religious, and culinary diversity, Envirofit and the Shell Foundation raised awareness about IAP and their cookstove through product videos aired in local languages, product demonstrations, infomercials, site visits, and best practices based on customer feedback. Envirofit did navigate these challenges successfully and brought product to market in
Companies all over the nation are trying to become an environmental friendly during their day-today operations. Going green has become a significant trend within the United States. When a company goes green, the business will more than likely benefit from their actions. Going green makes perfect business sense although it can be costly (Crootof, 2014). Global warming damages a business because pollution can affect the price of product and services. A company that has followed the green transformation is AmerenUE's real power company. AmerenUE has officially been cleared by the Center for Resource Solution (CRS) to be green-e certified (“AmerenUE's Pure Power,” 2007). Ethically, a company should run a good, clean, and efficient business. Another company that displays great “green” attributes is New Belgium Brewery. New Belgium brewery focuses on cost effective ways of operating that cause no hard to the environment (Ferrell & Hartline, 2014).
One of their numerous ways they achieve is by bearing in mind the environment when making decisions about their packing. For this reason, they have applied recycling programs to increase the number of restaurants diverting paper packaging and organic waste by 20%. In addition, Tim Hortons is dedicated in decreasing the environmental impact by aiming for a 10% reduction in energy consumption and landfill waste, at their corporate offices by the end of 2015. They are also constantly assessing new technology, design and construction techniques to advance the energy and water efficiency of their restaurant buildings. Thus, not only does it reduce the company’s environmental footprint, but they also profit economically by saving on the utility expenses to function their restaurants. The same achievement is apparent regarding their restaurant equipment as they partnered with a recycling company to implement a menu board recycling program. In total, Tim Hortons ended up recycling approximately 230,000 pounds of materials and generated approximately $25,000 in revenue which will was donated to the Tim Horton Children’s Foundation. Accordingly, there is no doubt that Tim Hortons participates in ethical actions on the environmental side as well to bring economic
Wheeler, Timothy B. “Maryland Firm Aims to Turn Food Waste Into Green Business.” Baltimore Sun 25 Nov. 2012: n. pag. SIRS Issues Researcher. Web. 24 Jan. 2014.
By studying the fundamental nature of their business through the lens of the TNS framework, McDonald's Sweden is moving beyond eco-efficency. Today, approximately half of the 160 Swedish McDonald's, the bakery, and the national headquarters run on renewable energy - hydropower. All new restaurants use water pipes made of recycled plastic instead of copper, wood framing instead of steel framing, and wood foundations instead of concrete foundations - overall, reducing construction material use by 5-10 percent. Research is currently underway at seven restaurants to develop a biological filter to clean exhaust from fry stations. The new technology uses bacteria to eat the oil and reuses remaining clean air to heat their restaurants. In addition, McDonald's Sweden serves organic milk and beef, recycles 97 percent of all restaurant waste, has significantly reduced distribution distances helping to cut fuel costs by over 30 percent, and has eliminated the need for over 1,200 tonnes of packaging material by changing to smarter packaging.
Step one is to research and network by checking the web, networking through state restaurant associations, and contacting local agencies and organizations. Step two introspection and self-assessment in which you review business plan and mission statement and revise it with your environmental efforts. Also, tracking your waste, and energy can help you with starting points. Step three is to implement your practices based on your goals. For example, starting a small project it’s a great way to involve all your employees and train them on the benefits of going green. Step four is to set short and long term goals because you can’t manage what you don’t measure, so outline a series of small goals that you can achieve. Step five is planning how you are going to achieve your goals and how to keep focused. The website also provides information on how to conserve energy, which is a big environmental impact in the restaurant business. Also, how to reduce waste and recycle, saving water, and how to save oil and energy by switching
A green building (also referred to as sustainable building or green construction) is a structure that employs an approach that is responsible for the environment besides being efficient in regard to resources all through its life cycle: This is from selecting the site to designing it, constructing, operating, maintaining, renovating and demolishing it. To achieve this, the client, the engineers, the architects and the entire design team closely cooperate at all stages of a project (Yan and Paliniotis, 2006). Practicing Green Building complements and expands the conventional building design areas of comfort, durability, utility and economy.
With today’s development of society, an increasing number of people focus on natural resources and sustainable, restaurants are seeking a new way to establish a sustainable strategy. The case study describes sustainability and analyze its impact within the industry, using McDonald’s as main case study.
Land use and building orientation also plays a critical role in green architecture. A green building is located to take advantage of its climate and surroundings. These conditions not only affect the efficiency of a building, but of the community and society as a whole.
...d to local communities. These advantages of the industry have inspired major international hotel chains, tour operators and other parts of the tourism industry to adopt environmentally responsible practices, such as recycling, using renewably resources and water-conservations schemes.
With the world shrinking away due to an increase in economic globalization, life seems to be moving faster and faster everyday. Corporate business is taking over agricultural ecosystems. The Earth is sadly backdrop to all this chaos: left to rot away on its own. Small town America is disappearing amidst an overflow of megastores. Quaint communities and local economies are decreasing as malls are increasing in popularity. Environmentalists are worried these days; the Earth’s condition seems to be waning at an unruly rate.S.P. 1 There is a movement to stop all this madness: local food. Americans should buy local food products, whenever possible, in order to reestablish a sense of community, boost the local economy, and convalesce the environment.