1. The Why, Who and What on Sustainable Food Service…Period!
Beyond Green: Sustainable Food Partners – 1043 West Grand Ave, Chicago, IL - beyondgreenpartners.com

2. Current Business Reality
“93% of CEOs see sustainability as important to their company’s future success”
A New Era of Sustainability
UN Global Compact – Accenture CEO Study 2010
"Today, sustainability is sustainable at Walmart.”
Walmart’s CEO Mike Duke

3. Current Business Reality
Green-Washing
Current Business Reality
“We ask sites to consider reusable ware and cutlery first”
Big Vision?
Specific goals?
Self-reported
or 3rd party monitored?
“We work with local farmers whenever possible”
“We are trying”
“We recognize that reducing fuel use and emissions will have a substantial impact on the environment.” 3

4. Food System Reality
“The water footprint of 1kg of beef adds up to 15,500 liters of water”
The Water Footprint of Food
by Professor Arjen Hoekstra 2008

5. Food Miles Chocolate Chip Cookie 12,210 miles
“Overall, the modern food system consumes roughly ten calories of fossil fuel energy for every calorie of food energy produced.”
The Oil Depletion Protocol
Richard Heinberg 2006

6. Sustainable Food Service Matrix*
Goal: Diversion 100% operational waste
Year 1-5 Divert waste 20%/year (Niles District 219)
Food *
Goal: 50% of all purchases from local food sources
Year 1 establish sources &  5%
Year 2  15% Year 3  25%
Year 4  35% Year 5  50%
(Niles District 219)
Waste *
Goal: Restaurant participates in FM initiatives & acts as an exhibit
Year 1
educational signage
Year 2
highlight responsible purchases
Year 3-10 revisit/update signage annually
(Field Museum)
Energy & Water *
Goal: Reduce electricity & natural gas usage by no less than 25%
Year 1 energy usage intensity 5% from baseline
Year 2-5 EUI minimum 25% from baseline
(Niles District 219)
Education
Engagement *
Policy and Planning
Specific written plans
with objectives adopted:
Strategy
Waste Management
Environmental Procurement
Environmental Management
Water Management (Field Museum)
Local Economy
Cost Effectiveness
Safety & Sanitation
Sourcing
Processing
Dining Atmosphere
Waste
Menu Design
Procurement
Distribution
Kitchen Prep.
Meal Service

7. Reducing Costs

8. Environmental Procurement
Existing vendor
Multiple vendors
Honors current relationships
Vendor may need education
New relationships w/local suppliers
Drives competition

9. Neutral Third-Party Monitoring

10. Neutral Third-Party Monitoring

11. Neutral Third-Party Monitoring

12. Summary
A robust sustainability strategy is holistic, measurable and 3rd party-monitored
Environmental management practices reduce costs
Environmental procurement is achievable

13. Contact Information
Beyond Green
Sustainable Food Partners
Greg Christian
1043 West Grand Avenue, Chicago, IL 60642