responsible business- fastfoods
DESCRIPTION
Responsible business- Fastfoods. Ksenia Latushko Julia Josua Thomas Glanz Elina Makela Mari Parviainen Dimitri Thiel Sawanya Tongboonrowd. Table of content. Introduction Origin Production Consumption Recycling Criticism. Introduction. Goal. - PowerPoint PPT PresentationTRANSCRIPT
Ksenia LatushkoJulia Josua
Thomas GlanzElina Makela
Mari ParviainenDimitri Thiel
Sawanya Tongboonrowd
Responsible business- Fastfoods
Table of contentIntroductionOriginProductionConsumptionRecyclingCriticism
Introduction
GoalGOAL: Find related green alternatives to fast foods’ activities
CleaningCookingSellingBuyingPackage
Product
Production
Consumption
Recycling
Origin
Fastfood?“Fast food is hot food, such as hamburgers and chips, that you obtain from particular types of restaurant, and which is served quickly after you order it” http://dictionnaire.reverso.net
FastfoodActual facts ExamplesPopularUnhealthyBad influence to
environmentToo much waste
Mc DonaldsBurger kingSubwayKFCHesburger
Evolution of McDonald’s
McDonald’sFounded 15 Mai 1940 by Richard and Maurice
McDonald’s San Bernadino, California33,000 Restaurants 119 countries68 million clients per dayEurope 7,100 Restaurants, 40 countries1,5 million employeesPackaging
1970: 46 grams of packaging2012: 25 grams of packaging
McDonald’s2 million pounds/year of packaging saved
by not having cola packagingTurnover 24 075 000 000 USD =
100,000,000 kg waste500 000 pounds of meat produced per day
(1 factory)2 million biscuits per day (1 factory)1 cheeseburger = 3,1 kg of carbon dioxyde
McDonald’s statistics
Origin
Origin – Raw materialsOrigin of the meat
QSM-system (quality, service and cleanliness)
Quality and safety requirementsSuppliers
McDonald’s Agricultural Assurance Programme
Gaviña Gourmet CoffeeLopez Food (beef)Keystone food (chicken)100 Circle Farms (potatoes)
Logistics
Consumption
ConsumptionLeader in the fastfood market proposing
healthy foodOffering healthy food
ObesityDiabetesHeart disease
Production
Production – Selling, cooking, servingHACCP – The Hazard Analysis and Critical
Control Point SystemHygieneProducts are made according to the amount
of customersTo maximize the freshness of foodTo minimize the bio-waste
Recycling
ReduceMcDonalds tries to reduce the waste output
of their restaurants:Installing eco-friendly lights in restaurantsInstalling eco-friendly taps in restaurantsInstalling solar panels in certain restaurants
RecycleMcDonald’s recycles all their waste (82% of
packaging is made of recycled materials)Plastic => garbage bagsPaper/cardboard => napkins/placematsChemical wasteLeftovers => bio gasCooking oil => bio dieselOther
Keeping McDonald’s cleanLots of dustbinsSensitization of guests by using messages on
placemats
But..
PolemicEnvironment
Destruction of the rain forestAbusive cattle ranchingMillion tons of packaging, used for just a few
minutes before being discardedLitter on the street
Criticism McDonald’s green is not globally consistent enough and the company should consider adopting a worldwide effective green marketing strategy Face the competitionGrowing demand of green consumption
Critics on economic systemCritics on traditional marketingDownstream of the distribution
This will lead McDonald’s to a top position in the global fastfood market
What are the advantages?Top position in the fastfood sector
Niche sectorCompensating the negative imageMeet the new consumers expectations
LoyaltyMore profit
Green profit
How?We thought of some ideasRe-usable packaging
Eco-designLong-term design packaging
SensitizationGreen marketing communication toolsEx: direct mail, PR, store communication,
promotion (euro deals)Menu which donates XX amount to good
cause when it is bought.
How?Ecological labels
The European Ecolabel is a voluntary scheme, established in 1992 to encourage businesses to market products and services that are kinder to the environment.
Change the actual corporate image Create new emotions towards McDonald’sInfluence the consumers behaviour
Sorting the waste after eatingInternal branding
\ô/Any questions?