Designing Various Sustainability Strategies

Question: Discuss about the Designing Various Sustainability Strategies. Answer: Introduction Corporations in the food industry in order to create sustainability are adapting a whole lot of CSR norms into their business(Galbreath 2009). They have realized importance of such measures to the community and company overall. Mr. Martin Clifton, CEO of Eagle Valley Health Foods wants to develop company profile by further improving Corporate Social Responsibility. He has hired a CSR consultant for getting advice regarding sustainable practices that can be incorporated in the company. Areas in which the company can create such practices is packaging and reduction in using water for production of the companys healthy, organic snack bar(Heslin 2008). The report analyses the various recommendations the company can apply in order to attain overall CSR objectives. Findings Discussions Organization in the food industry is recognizing varied needs to adopt sustainable practices in their businesses. Rising cost in labor, energy, raw materials, water and waste management, changing environmental regulations and dominance of retail sector have imposed huge challenges on these businesses(Mueller Loose 2013). Eagle Valley Health Foods have realized that unsustainable practices might have low cost burden as an immediate effect but can substantially raise costs in future. CSR will further help the brand project its corporate image in the new light. The company needs to evaluate its various production processes such that maximum utilization of resources takes place and overall sustainability can be attained. Client Company Name Eagle Valley Health Foods Location Adelaide, South Australia CEO Mr Martin Clifton Established 3 years back Product Organic snack bars from dried fruit and cereals Financial Position Reason Average, it has not been able to utilise various sustainability practices as recycling, energy utilization and so on CEO Objectives Improve Company Profile Brand Image by CSR Table 1 : Company Analysis Source: Author 1 Non-environmental friendly packaging Polypropylene is used as the packaging material, raising environmental concerns. Consumers do not prefer such packaging as there is increasing awareness on environmental aspects. 2 Increasing usage of water consumption Snack bars produced by the company require extensive usage of water. Rising costs of water has imposed increasing costs on the company. Table 2: Issues faced by Eagle Valley Health Foods Source: Author Packaging Eagle Valley Health Food uses polypropylene as packaging materials, the chemical is environmentally unfriendly. Trends in current food industry is to develop lighter with tighter material, hence the company should adopt the same. It needs to discuss with suppliers in case their packaging can be reduced with recyclable material(Guthrie 2008). Company should opt for recyclable material in packaging that is environmental friendly. Waste minimization needs to be the central aim of the company hence packaging should be designed in a way that does not create additional waste. Packaging material is extremely important in creating brand value of the company, hence is used for marketing and sales of the product. Recyclable, reusable or packaging that decomposes easily will meet target customers needs of extra packaging. Proper packaging will reduce costs and help differentiate business by enhancing CSR image for the company(Sibbel 2007). Reduce Water Consumption Water has become a scarce resource and hence additional water requirements or wastage can lead to rise in business costs over a period of time(Aguilera 2007). Eagle Valley Health Food needs to consider recycling waste from waste water by filter installation, water treatments and reducing water wastages. It can benefit greatly from rain water harvesting as well. South Australias scarce rainfall and water reservoir can significantly benefit the business if it can collect whatever rainfall exposed areas of the firm receives. Water already used for processing various functionality of the production and toilet water can be treated for secondary uses, whereas water required for production can either be procured from municipalities or rainwater harvesting(Zaman 2011). The firm needs to re-design its current production unit structure in a way such that it is able to make sustainable usage of various energy sources and water. Rainwater collected can be kept in reservoir beneath the firm and u sed as and when necessary. The company can further alter or make additional changes to its existing production machineries such that they require minimum amount of water for production. Water wasted through vaporization also needs to be controlled, which will further reduce water wastage(Falck 2007). Conclusion Eagle Valley Health Food has tremendous potential which it can achieve by exploring its CSR sustainability objectives. It needs to explore its various processes in regards to production to ensure that wastages are reduced, energy is utilized efficiently and overall environmental norms are met. 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