Segment  Family  Class

My Items

Magnified Grass

RESTAURANTS AND CATERING

12. Ensure Sustainable Consumption and Production Patterns

Improve sustainability in materials procurement process

90

10

0

SDG Alignment

Target Description

Level of Effort

UN SDG Target

12.7

Promote public procurement practices that are sustainable, in accordance with national policies and priorities

Category Assessment

Assessment

Q

Heading 4

(1) Assess where you are getting your ingredients from that is the current sourcing of products (i.e. packaging, supplies).
(2) Perform research on the social and economic costs of the ingredients sourcing process.
(3) Evaluate the possibility to switch over to locally sourced materials/ingredients.
(4) Ensure that the switch will address the various impact areas in the supply chain by making the practices more sustainable or more local.

Opportunity

Heading 4

Business -
Marketing benefit:
Appeal to a new demographic of customers that are becoming more conscious about their food choices (including where their food is sourced from).
Commercial benefit:
Effort into sourcing ingredients locally increases scope for reduced costs from transportation and frozen products damaged/spoiled during transportation.

Sustainability -
Engage in the local sourcing of ingredients which will reduce the negative social effects that is associated with transportation, especially greenhouse gas emissions. Use of more sustainable materials for packaging will contribute to reduced waste sent to landfill.

Strategy Build & Execution

Heading 4

(1) Assess through the preliminary evaluations of in use products/ingredients. This step is crucial to understand and compare the sourcing process for ingredients and packaging.
(2) Perform market research to identify potential local sustainable sourcing opportunities within your community.
(3) Conduct a self assessment to determine the feasibility of switching over to local procurement of ingredients and packaging.
(4) Align with stakeholders to ensure that awareness of changes being made and it being an initiative or a part of goal being pursued.
(5) Based on data, make an informed decision and make the switch.
(6) Ensure that quality is maintained and tracked.

Supplier Negotiation & Contract

Heading 4

(1) Incorporate supply chain sustainability engagement program to address issues in the supply chain based on information collected on the current practices of the your significant suppliers, and then working with those suppliers to help them implement more sustainable practices and understand the benefits. Hence, these reduce impact of overall footprint, but can help strengthen relationships with key suppliers.
(2) Ensure that for creating such a value addition to supplier supply chain, you receive discounts for for purchases or use as leverage to negotiate.

(https://www.greenbiz.com/article/6-steps-more-sustainable-supply-chain)

Supplier Performance & Management

Heading 4

Regularly follow up with the local suppliers to ensure that food is sourced locally and they have implemented the requirements as discussed in the supplier engagement program (potential to create a reporting system such as a checklist to make follow up more efficient)

Resource Links

Heading 4

Participate!
arrow&v