As consumers become more aware of where their food is coming from, restaurants and retailers alike are getting into the sustainability game. From a business standpoint, incorporating things like sustainable design makes sense because it helps the bottom line. But having a strong message of sustainability associated with a business is also advantageous in the food and beverage industry from a branding perspective.
For EL REY, a Mexican beer garden in Washington, D.C., sustainable design is what the business is all about. In addition to beer, margaritas, tacos, tamales and other items one would expect to find at a Mexican beer garden, diners are also treated to a unique atmosphere created by the restaurant’s structure. EL REY is D.C.’s first fully-enclosed structure that is made out of shipping containers. The building is made out of five total, along with a retractable roof over its patio area.
As a company based around renewable and recyclable resources, Georgia-Pacific has sustainability at its core. As president and chief executive officer of the leading paper goods manufacturer, Jim Hannan works to make sure the company’s sustainability efforts address the needs of customers and shareholders in a way that considers the impact on quality of life for all people, both now and in the future.
SmartBrief talked with Hannan about the challenges Georgia-Pacific faces when it comes to sustainability and how the company creates value for consumers by considering the three main areas of sustainability — social, environmental and economic.
Can you talk a little bit about your path to leadership at Georgia-Pacific?
I came to Georgia-Pacific from our parent company Koch Industries, when it acquired Georgia-Pacific in late 2005. I started with Koch in 1998 in a business development role in Koch’s mineral services unit. I then held positions of increasing responsibility in the minerals group and became president of INVISTA Intermediates, another Koch company, before joining Georgia-Pacific. (read more…)
The 2nd Annual RIZMYs Awards are quickly approaching! Again, the ceremony will be held at the at FSTEC NexGen conference, taking place in New Orleans on September 22nd. The RIZMYs return after a successful show last year, to showcase the best social and digital brands in the Restaurant & Hospitality industry.
How the finalists are selected
What makes the RIZMYs Awards so different is that the finalists are not hand-selected. Instead, the brands are pulled from DigitalCoCo’s proprietary Restaurant Social Media Index (RSMI), the largest collection of culinary, restaurant and hospitality industry data in the world. The RSMI tracks over 200,000 restaurants and brands, and calculates data based on the mass social audience across multiple markets and countries. The selected finalists are brands with the highest social scores from all segments of the restaurant industry — from QSR, fast casual, casual dining, and fine dining.
The newly improved RIZMYs
The 2014 RIZMYs are going to be even better than last year due to some exciting changes. (read more…)
It’s back-to-school time and for parents that raises daily questions about what to put in the lunchbox and offer as after-school snacks. Companies including Bolthouse Farms, Stonyfield Farms and Chobani are feeding kids’ snacking trends with products designed to appeal to children’s tastes and also appease parents’ worries about nutrition and weight.
Data reported in the journal Health Affairs showed that by 2006, kids’ snacking trended towards three times a day, getting about 27% of their total daily calories from snack foods. At the time, the bulk of their snacks consisted of sugary sweets, chips and other salty treats.
The trend toward more childhood snacking mirrors changes in the way millennials and older consumers are eating today. Adults are increasingly opting for snacks between, and often instead of, meals. And, as they snack more, they’re making more nutritious choices. Last year, fruits and vegetables ranked second and third respectively on NPD Group’s list of foods Americans eat most. (read more…)