Unadulterated

The Guardian featured Pure Strategies’ report, Advancing on the Path to Product Sustainability, in an examination of the financial benefits of sustainability. Our research found the top business value gained was employee engagement, with 33% of survey respondents realizing $5m or more.

A critical step in developing an effective restricted chemicals list is considering what will be used instead, because replacements may be just as much of a concern as the original substance.Many companies include additional materials that are similar to a primary chemical of concern and carefully evaluate alternatives in order to avoid a regrettable substitution. However, companies may determine that a material does not have a safer or effective alternative and should not be replaced yet.

Tim Greiner presented and facilitated a lively panel discussion at the Sustainable Brands New Metrics conference with speakers from Colgate-Palmolive, Campbell's, AB InBev, and Cornell University.

Food production dominates fresh water use and is a primary driving force for soil and biodiversity loss – and food demand is on the rise. The good news is that while faced with such challenges and often considered to be lagging on sustainability, the food and beverage industry stands out as most-improved in a 2015 survey.

Business relevant goals engage teams throughout the organization and make sustainability meaningful for employees from procurement specialists and product developers to sales managers and marketing teams.

Those of us in the field may share a deep-seated belief that sustainability efforts across the product value chain pay clear dividends — but it’s nice to have proof. Nearly all firms state that they have achieved business benefits from their product sustainability programs, according to the second Pure Strategies survey of companies involved in product sustainability.

Proactively adopting a sustainable chemicals management program is a company’s best response to ever-increasing requirements and demands from consumers, supply chain partners and regulators. A key challenge for firms employing this approach is accessing the necessary chemical information. Software systems designed to meet this need can save resources, support improved chemical selection for the design of safer products and allow more rapid response to changing market demands for ingredients and materials.

Few things are more disruptive to a processing facility than losing power – especially if several weeks’ worth of work is lost each time it happens. Facing this risk helped drive Sierra Nevada Brewing Co. to embed sustainability into the way it does business. The result is a demonstration of one of the principles in my book, The 10 Principles of Food Industry Sustainability: ensuring that food and ingredient processing both requires minimal inputs and outputs and strives toward generating resources. Sierra Nevada not only lives up to this standard but also gains business advantages along the way.

My recent meeting with the Boy Scouts of America and their suppliers radically shifted my view of what the Scouts are about. My impression of the Boy Scouts was stuck in my experience as a Scout back in the ‘70s. As a middle schooler, I joined the Scouts to hang out with my friends. I loved the outdoor activities and the pursuit of merit badges.

I highly recommend this insightful article by Jeffrey Hollender, Former CEO and Co-Founder of Seventh Generation and Founder and CEO of Sustain. He challenges businesses to chart a path that is net positive, restorative and regenerative. Sharing his experiences as CEO of a sustainable condom company, he highlights the work he and I did together to develop a "roadmap to becoming net positive" by developing a framework for tracking both positive and negative impacts in four areas important to Sustain's mission.

The 10 Principles draw from Cheryl’s experience consulting on sustainability for several of the world’s leading food industry brands and retailers, her academic background and prior experience working within the food industry.

In countries such as the U.S., consumers are responsible for about one-third of food waste, more than any other part of the food chain. To combat this, Bon Appétit pioneered removing trays from dining halls resulting in up to 30 percent less consumer waste. They also educated their consumers by weighing and measuring wasted food at dish return stations.