<ul><li>Sustaining Sustainability </li></ul><ul><li>How to Keep Your Commitment to being Green </li></ul><ul><li>SFM Natio...
Break it Down <ul><li>Categories to focus on </li></ul><ul><ul><li>Keep it simple  </li></ul></ul><ul><ul><li>5 legs of a ...
The Five Categories  of Focus <ul><li>Food & Products </li></ul><ul><li>Facilities </li></ul><ul><li>Community </li></ul><...
1. Food & Products <ul><li>Food & Supplies </li></ul><ul><li>Packaging </li></ul><ul><li>Where, who, how…  </li></ul>
2. Facilities <ul><li>Equipment </li></ul><ul><li>Infrastructure </li></ul><ul><li>Resources </li></ul><ul><ul><li>Energy ...
3. Community  <ul><li>Staff & Management </li></ul><ul><li>Customers </li></ul><ul><li>Administration </li></ul><ul><li>Ex...
4. Communication <ul><li>Education / Training </li></ul><ul><li>Marketing / Merchandizing  </li></ul><ul><li>Collaboration...
5. Fiscal Responsibility <ul><li>Balanced!  </li></ul><ul><li>Invest to save </li></ul>
The Four Levels  of Involvement <ul><li>Level 1-Low Hanging Fruit </li></ul><ul><li>Low cost, easy implementation </li></u...
Guideline Sample of Levels <ul><li>Communication </li></ul>Sub-category Level1 Level 2 Level 3 Level 4 Education / curricu...
<ul><li>Sustaining Sustainability </li></ul><ul><li>How to Keep Your Commitment to being Green </li></ul><ul><li>SFM Natio...
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How to Keep your Commitment to being Green (SFM Turenne)

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At the 2009 National Conference for the Society for Food Service Managers, John Turenne of Sustainable Food Systems shared how organizations can organize their sustainability initiatives and address them one step at a time.

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  • How to Keep your Commitment to being Green (SFM Turenne)

    1. 1. <ul><li>Sustaining Sustainability </li></ul><ul><li>How to Keep Your Commitment to being Green </li></ul><ul><li>SFM National Conference </li></ul><ul><li>September 30, 2009 </li></ul><ul><li>John Turenne </li></ul><ul><li>Sustainable Food Systems </li></ul><ul><li>www.sustainablefoodsystems.com </li></ul>
    2. 2. Break it Down <ul><li>Categories to focus on </li></ul><ul><ul><li>Keep it simple </li></ul></ul><ul><ul><li>5 legs of a ‘sustainable stool’ </li></ul></ul><ul><li>Levels to achieve </li></ul><ul><ul><li>Beginner to expert </li></ul></ul>
    3. 3. The Five Categories of Focus <ul><li>Food & Products </li></ul><ul><li>Facilities </li></ul><ul><li>Community </li></ul><ul><li>Communication </li></ul><ul><li>Fiscal Responsibility </li></ul>
    4. 4. 1. Food & Products <ul><li>Food & Supplies </li></ul><ul><li>Packaging </li></ul><ul><li>Where, who, how… </li></ul>
    5. 5. 2. Facilities <ul><li>Equipment </li></ul><ul><li>Infrastructure </li></ul><ul><li>Resources </li></ul><ul><ul><li>Energy & Water </li></ul></ul><ul><li>Waste </li></ul>
    6. 6. 3. Community <ul><li>Staff & Management </li></ul><ul><li>Customers </li></ul><ul><li>Administration </li></ul><ul><li>External Community </li></ul>
    7. 7. 4. Communication <ul><li>Education / Training </li></ul><ul><li>Marketing / Merchandizing </li></ul><ul><li>Collaboration </li></ul>
    8. 8. 5. Fiscal Responsibility <ul><li>Balanced! </li></ul><ul><li>Invest to save </li></ul>
    9. 9. The Four Levels of Involvement <ul><li>Level 1-Low Hanging Fruit </li></ul><ul><li>Low cost, easy implementation </li></ul><ul><li>Level 2-Committed to Sustainability </li></ul><ul><li>Requires policy and behavioral changes, some investment </li></ul><ul><li>Level 3-Leading The Way </li></ul><ul><li>Top down commitment, sustainability is part of strategic plan, moderate investments </li></ul><ul><li>Level 4-Global Statement </li></ul><ul><li>Your own experts, An example for us all to follow! </li></ul>
    10. 10. Guideline Sample of Levels <ul><li>Communication </li></ul>Sub-category Level1 Level 2 Level 3 Level 4 Education / curriculum No classes or elective programs for students regarding food An occasional curricular program connected to sustainable food in some way. An institutional commitment to offer regular classes connected with food and it’s impact on sustainability. Sustainability and food are a normal and significant part of the institution’s curriculum. Marketing Lower levels of signs, posters and menu IDs are in place A commitment to up to date and personalized menus & menu IDs; quality posters; newsletters and other media are promoting the program and its value. Step 2 plus regularly scheduled special events like festive meals; hosting workshops, speakers, movies, etc. internal Steps 2 & 3 plus media PR outside the institution; fundraising initiatives for the program Collaboration Dining program is responsible for it’s own program development and marketing Some limited relations with students, staff, faculty & administration. More in depth relations with the community and outside support for program development and marketing. The institution’s culture, mission and primary commitment is to sustainability. Every member of the community shares an equal responsibility to this goal.
    11. 11. <ul><li>Sustaining Sustainability </li></ul><ul><li>How to Keep Your Commitment to being Green </li></ul><ul><li>SFM National Conference </li></ul><ul><li>September 30, 2009 </li></ul><ul><li>John Turenne </li></ul><ul><li>Sustainable Food Systems </li></ul><ul><li>www.sustainablefoodsystems.com </li></ul>
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