I have recently returned from Fortune's Green Conference. I was on the agenda with Paulo Adario of Greenpeace Brazil to discuss our work together to protect the Amazon.
When Fortune pulls together environmental leaders in business and the NGO community, it's definitely a good idea to stop, listen and learn - and of course, to take the pulse of the environmental movement.
The mere fact that Fortune hosted this gathering speaks volumes. As one speaker noted, it's not likely that such a conference would have gotten off the ground five years ago. Here are some highlights:
- Marc Gunther, who chaired the conference, and writes often on sustainability issues, spoke about the theme of the conference - how profit, innovation and "green" go hand-in-hand. I heard story after story about great "green" ideas making companies more profitable.
- One of the most articulate executives who spoke was the president of Sam's Club, Doug McMillon. As far as I'm concerned, when the top dog at such a company understands sustainability issues so very well, there is official and widespread acceptance of sustainability as a business imperative.
- Fisk Johnson, the CEO of SC Johnson, was interviewed by Glenn Prickett from Conservation International. Fisk's remarks made so much sense to me. He said he has a "6 out of 10 rule." When environmentally innovative ideas register with at least six positive criterion, SC Johnson moves on it. If not, they let time and technology advancements take place, and come back to it later.
- My favorite insight from the speakers came from Gary Hirshberg, founder and CEO of Stoneybrook Farms. He noted that, to him, "green" is not an adjective, but rather a verb. Like with Fisk Johnson, I heard the mantra of taking concrete actions in your business, and some caution related to talking about it too much.
My favorite memory didn't involve any of the sessions or speakers on the agenda. It is the image I carry in my mind of leaders from for-profit and non-profit worlds co-mingling, sharing thoughts and ideas on how to preserve this earth we all inhabit.
-Bob Langert
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Posted By:
Cory Vanderpool
(22/05/2008 10:15:00 AM)
Comment:
Mr Langert-
I understand that McDonald's has implemented PLC technology in some kitchen equipment in order to save energy. I run a non profit focused specifically on the relationship technology plays in energy conservation and efficiency and we focus specifically on PLC technology. I would be VERY interested in learning more about this initiative and the benefits McDonald's corporation has realized as a result. In fact, if you have someone who could speak with me, I would love to feature your story as a podcast on our website.
If you could let me know who I could speak with that you be wonderful and I commend you on your socially responsible actions.
Sincerely,
Cory Vanderpool
Executive Director
GreenLink Conservation Alliance
540.437.0070
Posted By:
Will Mathis
(21/05/2008 8:03:16 PM)
Comment:
If you really wanted to stop waste you could simply announce well ahead of time that your restaurants would no longer provide cups for in store customers and customers would be required to bring there own cups to the location. It would be a bold move but imagine the waste you could stop if you didn't have to give out a cup for each of your 1 billion customers served. Also those papers you put in the trays isn't it about time you stopped wasting material on those..?
-Will
* I am not an environmentalist, they are usually mental, I am a conversationalist and in favor of reasonable ecological change*
Posted By:
Joe Maggard
(10/05/2008 7:13:57 PM)
Comment:
You know, if the powers that be, whether it be in Corporate America, or even Government, if they would just pay more attention to our senior citizens and listen to their suggestions and use their wisdom in combating the problems facing us all, I think the world would be in much better shape. We absolutely should cherish and embrace these folks that have lived and learned and with experience being the best teacher, they have so very much to offer to society. The Good Book says gray hair is a sign of honor, we would all do a lot better if we lived our lives keeping that in mind. Great post Ms. Jolly! Best, Joe
Posted By:
shyrll jolly
(08/05/2008 3:03:38 PM)
Comment:
As sr. citizins we reaslly do enjoy the $1. menu you offer. But my concern is that most of your cups are plastic. My husband and I recycle your cups, but I'm sure alot of people don't, and if we do throw our cups away our location I'm sure it doesn't get recycled. What about all of the styraphoam(sp) you use? That is totally not recycleable. What are you doing about these things?
Sincerely,
Shyrll Jolly
Response: We continue to study the environmental impacts of our packaging decisions, from the materials we use (including sourcing of raw materials and options for recycled materials), to the design of our packaging, to the manner it is disposed. We have tools developed by experts that help us determine the environmental impacts of all these aspects.
Unfortunately, recycling in the food service industry is very difficult due to the presence of food remains. But we are making progress on the other areas I mentioned above - sourcing better raw materials, reducing packaging weight, and utilizing recycled content when we can.
Cups present special challenges, whether they are plastic or paper (by the way, there really is no such thing as a 100% paper cup, since most cups have some sort of coating, usually a poly or wax coating), but nonetheless we are always studying alternatives.
-Bob