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TuesdayField Trips
Round-Table Round-Robin
Marketing from the Menu
Waste Less, Save More Know all waste management options in your area and base your purchase decisions on your disposal options. If your disposal options aren’t very developed, get a group of like-minded companies/individuals together to help develop new infrastructure.
Energy Efficiency and Eco-Labels: Sustainable Efforts and How They Can Power Your Bottom Line According to Scott Exo, Food Alliance, certification by an independent third party is a framework to help companies think about where they can make improvements. (Truitt Bros. is the first Food Alliance-certified processor.)
Role of Social Media in Sustainability and Green Business Starbucks Case Study: Restaurants, use new media to establish thought leadership, disseminate a coupon/promo, or share photos/video. Think of it as life streaming. More Key Notes from the Keynotes
Communicating the Sustainability Message: How and Why, Methods and Benefits A sustainable corporation is one that creates profit for its shareholders while protecting the environment and improving the lives of those with whom it interacts. Today’s 4 P’s: Product, People, Planet, Profit What is the message? Just over 70% of consumers indicate that knowing a company is mindful of their impact on the environment and society makes them more likely to buy their products or services, and nearly 50% state it makes them more likely to buy their stock. Areas to review for an eco-makeover Possible communication mediums: print/radio/tv, website, public relations, publicity stunt, promotion, direct mail, email, social media, menu, in-store point-of-purchase Why? Premium Quality = Perceived Value = Brand Advantage Eat well, eat local. Fresh real food. Spread the word. Linda Duke, Duke Marketing MondayMonday in Review, Photos by Rick Schafer
Field Trips
Sustainability in Action Michelle Ratcliffe, Director of Farm to School Programs, Ecotrust’s Food and Farms, led a walking tour of the food companies located in the Ecotrust Building—Laughing Planet Café, Hot Lips Pizza and Sustainable Harvest Coffee Importers. Quote from Michelle regarding today’s consumers—‘Educated eaters are coming your way.’
Richard Satnick, Founder and Chief Burrito Officer at Laughing Planet Café Also enjoyed that Richard termed a Laughing Planet burrito a ‘portable nutrition device.’
David Yudkin, Partner, Hot Lips Pizza David Griswold, Founder and President, Sustainable Harvest Coffee Importers Currently spending 68% of the marketing dollar on farmer support (training, education, etc.) vs. 32% customer marketing.
Key Notes from the Keynotes As it pertains to food, the term “sustainability” differs in consumer interpretation—i.e. fresh, organic, local, green—with varying degrees of awareness and acceptance. Consumers interested in sustainability indicate they will pay 20% more for products that they perceive/believe to be ‘sustainable.’ Sourcing is important to the consumer; ‘where it comes from’ doesn’t have to mean local, but consumers want to know the story/source behind the product. The new value equation: price + quality + utility Michelle Berry, The Hartman Group IPCC (Intergovernmental Panel on Climate Change) predicts that if we don’t reduce agricultural emissions now, there will be global agricultural collapse by 2050. 40% of the earth’s land surface is in agriculture; farms are much less effective than forests at converting carbon dioxide to oxygen. 70% of the world’s water is devoted to irrigation. Per analysis of climate change per ton of protein—worst proteins: lamb, beef; best: vegetable-based proteins. What can you do? Rita Schenck, Executive Director, Institute for Environmental Research and Education (IERE) Presentations from the Northwest Sustainability Discovery Tour will be available following the event at http://www.truittbros.com/nwsdiscoverytour2009/index.html. Sunday
A Taste of Oregon The Northwest Sustainability Discovery Tour commenced with dinner on the roof of the Ecotrust Building, in the trendy Pearl District (perfect weather and views!). Attendees were formally welcomed with remarks from Peter Truitt, co-founder and president of Truitt Bros., and Chef Bill King, vice president of culinary development, McCormick & Schmick’s Seafood Restaurants. The menu was a representation of the ingredients and products native to/available from the Pacific Northwest. Salad Accompaniments Entrees Dessert |
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