The document discusses the opportunities for food service companies to promote sustainability and organic practices to build customer loyalty. It notes that consumers increasingly care about food choices that are healthy, local, and environmentally-friendly. While some consumers will pay a premium for sustainable options, most will only choose them if widely available at mainstream prices. The document outlines strategies for companies to communicate their sustainable practices through certifications or their own marketing efforts. It emphasizes the importance of transparency and exceeding customer expectations on sustainability.

1. Organic Growth: Being Green to Build Customer Loyalty 18 May 2008 National Restaurant Association

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

7. The Big Opportunity in the Middle The Retail Response

13. There are good cars and bad cars for the environment… But is there really good food and bad food?

18. Bread supply chain Cultivated Wheat Milled Grain Flour Baked Bread To Storage To Restaurant Burger

19. Bread supply chain: energy needs

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

24. Intrinsic or Extrinsic Cultivated Wheat Milled Grain Flour Baked Bread To Storage To Restaurant

25. Extrinsic or Intrinsic

29. Literacy on Sustainability

31. National Geographic Employee focused Visually stunning Globally Sustainable Matching culinary approach Reflect Sodexo and Nat’l Geo Values

39. Our Work Ahead: Our Common roles in the Global context