Burgerville, a restaurant chain founded in 1961, promotes sustainability through recycling initiatives, renewable energy use, and employee health programs. The company partners with local businesses and farms, aiming to divert waste from landfills and utilize 100% wind power. Through educational programs and healthcare benefits, Burgerville supports its employees and the local community, exemplifying a model for sustainable business practices.

1. RESEARCH OF LOCAL COMPANY ~ BURGERVILLE~ Sustainability by Mina ***

2. Contents About “Burgerville” How to promote sustainability? Recycle project Renewable energy A tuition reimbursement program Health care Local economy Partner companies and local food resources

3. Burgerville Began in the 1961 by Gorge Propstra, a Dutch immigrant in Vancouver. Now; It has 39 restaurants in Washington and Oregon. More restaurants are in the planning stages. 1500 employees work.

4. Mission and Motto Mission; “Serve With Love” Reach out Start a conversation Share a smile Create a memory Inspire hope Motto; “Fresh, Local, Sustainable” Through their partnerships with local businesses, farms and producers. Contribute to make healthy community.

5. How to promote sustainability? Enlightenment through sign, flyer, websites etc… Participate in “PGE (Portland General Electric utility).” Being eco-friendly Recycle project Renewable energy Train employees to have sustainable ideas. Inform all employees of new products by news letters.

6. Recycle Project The initiative; Started by Ms.Wilson, an assistant restaurant manager. Only in her one restaurant As a result, more than 50 % of its waste was reduced. Now; “Recycling and Composing Program” Goal; to divert 85% of its waste out of landfills by the end of 2008 Target; the entire chain (39 restaurants) By the first five months of 2008; 35 restaurants recycle everything made from plastic, glass, paper and tin 14 of these are doing both recycling and composting Each restaurants has own employee-led system.

7. Cooking Oil Recycle Convert the used fat free oil to biodiesel fuel Recycled 3400 gallons of oil in each month Conversion are handled by Oregon companies The dollars and the produced energy stay.

8. Renewable Energy All restaurants use 100% wind power credits from wind farms located through out Oregon . Advantages to use wind power; Reduce green gas emission and keep air clean. Help to produce the revenue of local government the government imposes a tax to management. Create jobs for local people to maintain both machines and the area. Farmers who loan the area can get money constantly. Company itself can make its own name more popular and bigger as a sustainable company.

9. Tuition Reimbursement Programs Purpose; “ There can be no healthy family or community without strong, lively, healthy people.” To accomplish its mission, “Serve with love.” To raise reliable, creative leaders. In a training center called “CRCL (Center for Responsible Community Leadership),” For managers (qualified for coursework) Coaching and mentoring services by business coaches. Spends $3500 for education scholarship program of each year.

10. To be a reliable leader; Keeping up with the fast change of the world. Breaking old habits and taking risks. Seeking new skills and pushing personal limits. Being creative and flexible. Burgerville tries to grow up these kinds of leaders.

11. Health Care Employees can be paid more than 90% of the cost of their and their dependents’ medical bill. It costs $15 per a month. As a result; It has reduced its turnover rate from 108% to 54% (60% of employees who work in the fast food restaurant field are not offered any medical care.) It can contribute to keep their community healthy.

12. Working with local companies Build up a chain to extend the impact of sustainability. Benign circling good for business and sustainable Reduction of fuel using Reduce green gas emission Less payment for gas More stable than other style of business Business situation is more stable Increasing tax income for local Government

13. Business partner Local companies Bornstein Seafood — smoked salmon Astoria, OR; www. bornstein .com Chez Gourmet — vegetarian burgers Lake Oswego, OR; www. chezgourmet .com Country Natural Beef — natural hamburger beef, natural hot dogs Oregon; www. oregoncountrybeef .com Franz, — rolls Portland, OR; www. usbakery .com Fulton Provisions Co. — beef processing Portland, OR

14. Green power companies Canby Utility Board City of Centralia City of Monmouth Columbia Rivers Public Utility District Cowlitz Public Utility District

15. Sustainability Partners Cedar Grove Composting — Commercial composting Maple Valley, WA; www.cedar-grove.com City of Portland Office of Sustainable Development — Composting and recycling program support Portland, OR; www.portlandonline.com/osd EcoTrust Food and Farms — Local food systems innovation Portland, OR; www.ecotrust.org/foodfarms Food Alliance — Third party sustainable agriculture and food processing certification Portland, OR; www.foodalliance.org SeQuential Biofuels — Cooking oil recycling into biofuel Portland, Oregon; www.sqbiofuels.com

16. Partners for Seasonal Items Harry's — fresh fruit processing Portland, OR; www.harrysfresh.com Hazelnut Growers of OR — hazelnut meal Cornelius, OR; www.oregonhazelnuts.org Keystone — Walla Walla Sweet Onions Walla Walla, WA; www.keystonefruit.com Liepold Farms — fresh strawberries, raspberries, blackberries Boring, OR; www.liepoldfarms.com Stahlbush Island Farms — fresh pumpkin Corvallis, OR; www.stahlbush.com

17. Conclusion Burgerville is engaged in a sustainable business; working with local sustainable partners. educating employee for ideas of sustainability. participating in renewable energy and recycle program. valuing communication or corporation with local communities and make them healthy and lively. It shows us a model business which has a potential to improve our communities, environment, and society.