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TED Talks Sustainability: Jill Farrant – How we can make crops survive without water

The SSC Team February 11, 2016 Tags: , , Strategic Sustainability Consulting No comments

Nothing inspires us like a good TED talk, and here’s one of our favorites. Enjoy it!

About the speaker: Jill Farrant is a professor of molecular and cell biology at the University of Cape Town (UCT) in South Africa. She researches resurrection plants plants that can survive extreme drought, “resurrecting” when moistened or irrigated.

About the talk: Farrant believes that if we can better understand the natural preservation mechanisms of “resurrection plants,” we could better understand and develop more drought-tolerant crops to feed populations in increasingly dry and arid climates around the world. 

 

Food & Beverage Industry Demonstrates How “Business Success” Can’t be Achieved Without Sustainability

The SSC Team January 14, 2016 Tags: , , , , , , , , Strategic Sustainability Consulting No comments

The connections between increased revenue and investment in sustainability programs are complicated.

Even today, sustainability professionals continue to “make the business case” for sustainability.

It’s true that sustainability programs require an investment—in staff, in reporting, in communications, in change management—and the case for making smart investments for maximum results must continue to be made.

However, as we enter 2016, we should no longer need to make the case for sustainability itself.

Although directly linked financial benefits are sometimes difficult to identify, research suggests companies that fully integrate sustainability principles and practices into their strategic operations do outperform peers financially.

The counterargument is that these same companies are just more strategic overall, sustainability or not, so they will perform well simply because of a culture of innovation, risk mitigation, long-term planning, and thought-leadership.

Wrong.

The fact is, as we enter 2016, a company can’t even be considered a strong, strategic player without sustainability being one of its core principles. Sustainability has made it into the short list of core principles of true strategic leadership. In other words, you can’t have one without the other.

Case in Point: The Food & Beverage Industry

Pure Strategies, a sustainability consulting firm focused on the food and beverage industry, recently published results of a survey of major global food and beverage companies.

In the 2015 report, 18% more food and beverage companies, 100% of companies surveyed, are developing or implementing sustainability programs (from 82% in 2013), and 46% of the companies reported increased sales (up from 19% in 2013).

What the report tells us is:

  • More than ever before, food and beverage companies are implementing sustainability programs based on best practices of the companies that have already implemented sustainability programs
  • As the best-practice modeling increases throughout the industry, more food and beverage companies are reporting increased sales
  • The leaders of these food and beverage companies are tying industry-wide sustainability best practices directly to their increased sales

The food and beverage survey shows how sustainability, as a core strategic focus, is permeating the very operating principles of an entire industry – and a significant percentage of companies are making more money in the process.

Using food and beverage as an example, any company looking to become a long-term leader in any sector should look seriously at its approach to sustainability.

Sustainability must truly be integrated into a company’s core strategic plans, or it will likely get left behind.

If your company looking to integrate industry best practice planning into its sustainability strategy, a great place to start is with a sustainability assessment and peer benchmarking report.

 

 

 

TED Talks Sustainability: Barton Seaver, Chef: Sustainable seafood? Let’s get smart

The SSC Team November 10, 2015 Tags: , , , Strategic Sustainability Consulting No comments

Nothing inspires us like a good TED talk, and here’s one of our favorites. Enjoy it!

About the Speaker: Barton Seaver is an advocate of sustainable seafood and a chef in Washington DC. His work tells the story of our common resources through the communion we all share – dinner.

About the Talk: Chef Barton Seaver presents a modern dilemma: Seafood is one of our healthier protein options, but overfishing is desperately harming our oceans. He talks about the costs of overfishing - costs hidden underneath the waves. His suggestion on how to restore seafood? Focus on changing the “fundamental meaning of dinner.” 

Reducing and Managing Food Waste presented by ITP’s Green Hotelier

Tara Hughes July 31, 2015 Tags: , , , , , , , , , , , , , Industry News No comments
FOOD WASTE

Reducing and Managing Food Waste in Hotels presented by Green Hotelier

Join us for a complimentary webinar about Reducing and Managing Food Waste presented by AGPOM’s Partner International Tourism Partnership on September 24th.

Register heregreen hotelier

 

 

 

 

 

 

 

 

Every bit of food you throw away costs you and the environment.

According to UNEP, roughly one third of the food produced in the world for human consumption every year – approximately 1.3 billion tonnes – gets lost or wasted. Additionally, according to the Food Waste Alliance, 68m tonnes of food waste are produced each year in the US, with around 39.7m tonnes going to landfill or incineration. One third of this is from full and quick service (QSR) restaurants. The saddest part is 842 million people in the world do not have enough to eat.

What’s the environmental issues cased by food waste?

  • When food rots it creates methane (CH4) which has 21 times the global warming potential of carbon dioxide
  • Every time food is wasted, the water, energy, time, manpower, land, fertilizer, fuel, packaging and MONEY put into growing, preparing, storing, transporting, cooking the food is wasted.
  • If food waste was a country, it would be the world’s 3rd largest emitter of CO2

Reduced Waste = Reduced Expenses

By taking a few simple steps to waste less and recycle more, and by working out the cost of food waste to the business, hotels can reap financial as well as environmental benefits. Read more

How Chipotle Is Giving Consumers Exactly What They Want: Authenticity

The SSC Team January 27, 2015 Tags: , , , Strategic Sustainability Consulting No comments

By: Alexandra Kueller

Honesty is the best policy, right? According to customers, the answer is yes. Public relations and communications firm Cohn & Wolfe conducted a study on authentic brands by company to see consumers are demanding. In fact, the top three qualities or behaviors that people want to see from big companies are communicating honestly about products and services, not letting customers down, and acting with integrity all times.

Fast Company then asked people in the United States and 11 other major markets what they wish to see from brands, and do you know what was on the bottom of the list? Innovation, great products, and having a popular brand.

Chipotle is taking note of all of these points: the Mexican-food chain recently announced that they will stop serving pork at hundreds of their locations when one of their suppliers violated Chipotle’s standards. So how exactly is Chipotle giving their customers authenticity? They are becoming a great model for big brands in the 21st century:

Embrace Authenticity

Companies often have a set of standards and values they hold themselves (and their suppliers) to, but how are consumers to know if a company follows these values? Brands need to be honest and show they are acting with integrity. With Chipotle announcing that they are cutting one of their main protein toppings from some of their stores, they indicated they are not afraid to show that they uphold their standards.

Transparency for the Modern World

Ever since the economic crash, more people are cynical about corporations’ behavior and motives - only 3% of Americans think big businesses are honest and transparent! Companies can no longer afford to hide behind the curtain with more and more people calling for transparency, and Chipotle knows this and is being honest about their product.

Digital Everything

We live in a digital world. People are always connected, which makes it easier for information to be seen by the masses, and it means that both good and bad information about a company can quickly spread. A company cannot wait and hope a bad piece of information will never go public, but instead they need to embrace the digital side and come forward with the information. While Chipotle’s announcement about no longer serving pork might not be “bad” information, it does indicate that the company is embracing the digital world and is not letting anyone beat them to the punch.

Should more companies follow in Chipotle’s footsteps of providing more transparency and authenticity? Let us know in the comments below and join the conversation on twitter!