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

Beyond Green: Sustainable Food Partners – 1043 West Grand Ave, Chicago, IL - beyondgreenpartners.com

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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’s CEO Mike Duke

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Current Business RealityGreen-Washing

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“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 3rd party monitored?

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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

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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

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Sustainable Food Service Matrix

Food

Waste

Engagement

Energy & Water

Local Economy

Cost EffectivenessSafety & Sanitation

Sourc

ing

Proce

ssin

g

Procu

rem

ent

Men

u

Desig

nDist

ribut

ion

Kitche

n

Prep. M

eal S

ervi

ce

Dinin

g

Atmos

pher

e

Was

te

Education

* Goal: 50% of all purchases from local food sourcesYear 1 establish sources & 5%Year 2 15% Year 3 25%Year 4 35% Year 5 50% (Niles District 219)

*

Goal: Diversion 100% operational wasteYear 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 baselineYear 2-5 EUI minimum 25% from baseline

(Niles District 219)

*

Goal: Restaurant participates in FM initiatives & acts as an exhibitYear 1educational signageYear 2 highlight responsible purchasesYear 3-10 revisit/update signage annually (Field Museum)

*Policy and PlanningSpecific written plans with objectives adopted:StrategyWaste ManagementEnvironmental ProcurementEnvironmental ManagementWater Management (Field Museum)

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Reducing Costs

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Environmental Procurement

Existing vendor

Multiple vendors

Honors current relationshipsVendor may need education

New relationships w/local suppliersDrives competition

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Neutral Third-Party Monitoring

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Neutral Third-Party Monitoring

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Neutral Third-Party Monitoring

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Summary

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

monitored

• Environmental management practices reduce costs

• Environmental procurement is achievable

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Contact Information

Beyond GreenSustainable Food Partners

Greg Christian1043 West Grand Avenue, Chicago, IL 60642

greg@beyondgreenpartners.com312 275 6801