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Organic Growth: Being Green to Build Customer Loyalty

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Organic Growth:  Being Green to Build Customer Loyalty 18 May 2008 National Restaurant Association
More Frequent, More Personal, More Food ,[object Object],[object Object],[object Object]
Special Focus on Food Choices ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Consumer Insights ,[object Object],[object Object],[object Object],[object Object]
So What is “Green”? Truly Fusion Cuisine! And who will come up with the next Thai Pizzaritto? Healthy Local Animal Welfare Fair Trade Good for the Planet Organic Fresh Natural Biodegradable
The Premium Conundrum ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
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Organic Growth: Being Green to Build Customer Loyalty

  • 1. Organic Growth: Being Green to Build Customer Loyalty 18 May 2008 National Restaurant Association
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  • 5. So What is “Green”? Truly Fusion Cuisine! And who will come up with the next Thai Pizzaritto? Healthy Local Animal Welfare Fair Trade Good for the Planet Organic Fresh Natural Biodegradable
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  • 7. The Big Opportunity in the Middle The Retail Response
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  • 13. There are good cars and bad cars for the environment… But is there really good food and bad food?
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  • 18. Bread supply chain Cultivated Wheat Milled Grain Flour Baked Bread To Storage To Restaurant Burger
  • 19. Bread supply chain: energy needs
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  • 21. Meat patty supply chain Crop Production Drying Fodder Production Feed Consumed Slaughter House Cutting To Storage To Restaurant Burger To Grill
  • 22. Meat patty supply chain: energy needs Cumulative Energy Inputs
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  • 24. Intrinsic or Extrinsic Cultivated Wheat Milled Grain Flour Baked Bread To Storage To Restaurant
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  • 31. National Geographic Employee focused Visually stunning Globally Sustainable Matching culinary approach Reflect Sodexo and Nat’l Geo Values
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  • 39. Our Work Ahead: Our Common roles in the Global context