New study provides a cost-benefit analysis to sustainable products
When it comes to manufacturing, there are endless ways to measure sustainability, from using recycled paper to produce cups and napkins to using renewable energy to make those products. But which aspect of the process does the most environmental good for the least money? Researchers from the University of Minnesota and the University of Michigan on Monday released a case study of eight inputs that go into producing a breakfast cereal. The data was used to develop a new approach, known as the Hotspot Scenario Analysis-Procurement Portfolio Optimization method, which “makes it possible to assess environmental impact across multiple product purchases and maximize environmental benefits under specified budget constraints,” according to a news release.
What it means for operators: The HSA-PPO method could have a huge effect on both budgets and sustainability efforts if operators make the time to apply it to their purchasing. Weeding out products that don’t stand up to a cost-benefit analysis leaves more room on the bottom line for those that do—or for other sustainability efforts within the operation, such as on-site gardens or solar energy.
“Don’t promise what you can’t provide”
Ian Lifshitz, director of sustainability and public outreach in the Americas for Asia Pulp & Paper, shared one big lightbulb moment in his sustainability journey during a National Restaurant Association Show panel session. He and his wife were excited to visit a new restaurant in their neighborhood that touted itself as sustainable—but between the paper tablecloths and individual lamps on each table, the menu items were the only sustainable thing about this eatery. “It didn’t fit their branding,” he said.
What it means for operators: Look at sustainability from a holistic approach, Lifshitz said. It should touch every element of your operation, but there’s “a fine line between greenwashing and branding,” he said. Additionally, he added, research has found that baby boomers and millennials both are willing to pay a premium for sustainable resources, so keep the age and priorities of your diners in mind when marketing sustainability efforts.
Missouri State University picks up local sustainability prize
The proof was in the numbers for Missouri State University’s sustainability efforts. The Springfield, Mo., school’s dining services department was honored with the city’s 16th annual Choose Environmental Excellence Award for its leadership in nutrition and wellness, environment, purchasing initiatives and community, according to a university news release.
What it means for operators: Missouri State’s Chartwells-run program accomplished its sustainability goals by using an electronic dashboard to monitor metrics. In the past year, 360,000 pounds of organic waste were composted; 500,000 gallons of water were saved as a result of trayless dining; and 8,000 reusable water bottles were distributed to students.