Environmental Engineering Reference
In-Depth Information
Agriculture
Transport
Processing
Distribution
Consumption
Disposal
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Figure 1.6
Expanding the boundaries from processing to the whole life cycle of the food product.
from production to retailer. Cows are high emitters of methane and carbon dioxide, so the
production of milk in the field will have the highest impact.
Differentiating efficiency from sustainability
Efficiency taken as a synonym of sustainability is a common mistake. Efficiency is an
important step of the sustainability effort, but it is not just that. As described previously,
improving efficiency is the first step that most companies take in their sustainability initiatives,
but it takes more to create a sustainable food industry.
We are in the “era of green.” Widespread television series and the printed press show people
how to be “green” by composting, recycling, insulating homes, and driving hybrid vehicles.
These are all good examples of improving efficiency. However, more efforts will be necessary
to create a sustainable society. From this example, a parallel can be drawn for the food
industry. Efficiency is important but it is just an initial step in the road toward a sustainable
food industry.
SUSTAINABILITY FROM THE BUSINESS POINT OF VIEW
Reaching true long-term sustainability is not an easy initiative. So the question is: Why would
I have interest in starting a sustainability program in my company? The answer depends on the
point of view. From an ethical perspective, it is the right thing to do because everyone is a
cohabitant of the same planet and all are consuming nonrenewable resources at a rate that can-
not be perpetuated indefinitely. This practice is eating the natural capital of generations to
come and it may be producing changes in the planet with potential devastating consequences
for the future.
If an ethical reason is not compelling enough, then business motivations may be more per-
suasive for the following reasons:
1.
It is becoming important in public perception.
2.
Regulations are being enacted in most developed countries.
3.
Heavy reliance on the used nonrenewable resources creates a serious threat to the industry.
A genuine sustainability program may bring many advantages to food companies in the
form of new business opportunities, lower operational costs, and a more resilient supply
chain.
