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Similar to Burgerville's Fresh, Local & Sustainable Approach (20)
Burgerville's Fresh, Local & Sustainable Approach
- 1. Burgerville. Fresh. Local. Sustainable Going Green By: Tommy Biesiadecki
- 2. How is Burgerville Contributing to Sustaining the Environment? • Wind Power for Electricity • Biodiesel Production • Recycling and Composting Program
- 3. Wind Energy All 39 stores The nation’s largest purchase 100% of user of renewable their electricity wind power among generated from quick-service wind turbines. restaurant chains.
- 4. Biodiesel Production • Burgerville uses trans fat free cooking oil. • Converts all leftover oil and grease into biodiesel. • Burgerville’s recycling of oil creates 3,400 gallons of biodiesel monthly.
- 5. Burgerville’s Recycling and Composting Program Over 75% of Packaging Comes From Recycled Materials
- 6. Burgerville Offers Fresh, Local, and Seasonal Items • Berry milkshakes that are made seasonally from Oregon and Washington fruit. • Waffle fries and Walla Walla onion rings offered for limited times only. • Fresh and local ingredients in every product.
- 8. Better Burger Award Food Network announces Burgerville winner of 2007 “Better Burger Award” Burgerville’s effort to provide the freshest seasonal ingredients while sustaining the environment has been nationally recognized.
- 9. Burgerville’s Distribution of Employment Employment by Gender 44% 56% Female Male Employment by State 49.94% 50.06% Oregon Washington
- 10. Burgerville’s Community Involvement Burgerville contributes to many local events and fundraisers such as the •Supports local farmers Brian Grant foundation. and wind energy operators. •Knowledgeable employees who are trained to be personable with all customers. • Connections with local sponsors such as the Portland Trailblazers.
- 11. Burgerville is Setting a Standard • For Burgerville, going • Burgerville is currently green means providing adding to their 39 stores. fresh, local products, and • Burgerville is making the sustaining the environment effort to discover new ways for the future. to increase profits while • Burgerville is changing the eliminating negative effects norm for typical ‘fast food’. on the environment.
- 12. References Holland, Inc. (2012). Retrieved December 1, 2012, from Burgerville Corporation: www.burgerville.com Plone. (2010). Food Alliance Certified. Retrieved December 2, 2012, from Groundwire: foodalliance.org Portland Business Journal. (2007, April 16). Burgerville Burger No.1. Retrieved December 1, 2012, from Portland Business Journal: http://www.bizjournals.com/portland/stories/2007/04/16/daily9.html?from_rss=1 Taylor, S., & Begg, J. (2009). Burgerville: Instilling a Sustainable Future. Portland: Center for Global Leadership in Sustainability .
Editor's Notes
- Introduce the topic and provide information involving what Burgerville is and what their mission is.
- Explain to the audience the 3 main aspects burgerville has implemented over past years. Don’t spend too much time on this slide because it is a general overview of the 3 slides upcoming that detail the main points.
- Burgerville is a quick-service restaurant chain that uses the most renewable wind energy in the nation. They pride themselves on sustaining the environment by eliminating as much as 17.4 million pounds CO2 gas emissions in the air every year. That much CO2 can be compared to taking 1,700 cars off of the road.
- State the trans fat free cooking oil is a health benefit and that they are recycling 100% of the oil into biodiesel. This biodiesel is used to power commercial trucks and cars. Biodiesel burns cleaner than standard diesel. Not only do they save fuel costs but also on pickups for oil and biodiesel since they use local companies.
- Describe what burgerville is currently doing to recycle their waste and reuse it as packaging and materials such as straw wrappers and napkins. Explain that the picture to the right is an example of what they are doing inside every store to teach the customers how to properly recycle their products so Burgerville can utilize every ounce of output to regenerate new materials.
- Provide information about Burgerville’s seasonal menu and stress the point that they only use products here in the Northwest. Explain how the fruit for their shakes or onions for their rings are grown on Oregon and Washington farms.
- Food Alliance is a non-profit organization dedicated to sustainable agriculture practices. They manage over 5 million of range and farmland in the U.S alone. With help from a third party inspection, Food Alliance certifies cultivating, packaging, and distributing environmentally friendly products each day.
- Note that at the 2007 food network awards the better burger award was given to burgerville due to their sustainability lifestyle and ability to use fresh, seasonal ingredients. This is a high honor and Burgerville takes pride in receiving it. Explain how they have continued to utilize their resources in the 5 years since winning the award and plan to keep making the effort to produce quality food while sustaining the environment.
- Center for Global Leadership in Sustainability (CGLS) provided me with useful data in a case study on Burgerville that they did. Burgerville: Instilling a sustainable future was the title by Sully Taylor PHD and James Begg MIM among a few others. Since Burgerville has roughly equal the amount of stores in both Oregon and Washington the total employment by state is virtually identical. As you can see by the graph on the left Burgerville’s employment based on gender is weighed slightly toward females. Women hold 56% of the total employment compared to 44% being Male.
- Burgerville focuses on being local. Local supplies, local growers, local restaurants. And each day they try to make the community around them a better place. Burgerville only purchases goods from local farmers in Oregon and Washington and wind credit from generators in the region. Their employees are well informed of the processes by which they create their food and recycle waste so they can always answer questions or give insight to customers. They have a ‘Blazer Burger’ offered for a limited time to celebrate the Trailblazers season and the ongoing partnership between Burgerville and the Portland Trailblazers. Burgerville teamed up with Rob Barteletti, Blue Canoe Media, and Brian Grant to create a CD to be sold at all participating stores to raise money for Grant’s foundation. Established in 2010, The Brian Grant foundation supports a continuous effort to create awareness and education of Parkisons disease for hopes of early diagnosis and is in search for treatments and possible cures for Parkisons. Here is a picture of Burgerville Chairman Tom Mears and CEO Jeff Harvey with Rob Bartelleti presenting the Brian Grant foundation $54,000 for the sales of the “Shakers’ Sessions” CDs.
- Conclude the presentation by restating the main attributes that set Burgerville aside from competitors. Such as local and seasonal ingredients, wind power implementation in all stores, and recycling program and biodiesel production. Burgerville is trying to change how people view their company. They don’t want consumers to think they are the same as other fast-food chains in the area; but rather as a leader in sustaining the environment, producing healthy food, and setting an example for others to follow. Maybe their stores has changed but Burgerville’s dedication to the environment and the local community remains strong and present.
- End the presentation by thanking the audience for listening and I do not need to detail any references just simply leave them up on the screen.