Tag Archives: sustainability

Sustainable Big Macs: The plan for a leaner, greener McDonald’s

McDs_Langert1Imagine going into a McDonald’s and learning that all of the beef used in their hamburgers was sustainably sourced. Not only that, but the restaurants were using less energy, recycling more and adding more fruits and vegetables to their menu. Seem far-fetched? Not when you learn that the company, famous for its fast, low-cost food items, has been developing sustainability initiatives for the past three years. Enter Bob Langert, McDonald’s Vice President of Corporate Social Responsibility and keynote speaker at Foster’s Fourth Annual Idea Lab. Speaking to an audience full of MBA students and Puget-sound area business leaders, Langert talked about supply chain, consumer buy-in, and championing sustainable beef at the home of the Big Mac.

Having labeled McDonald’s as a company in transition, Langert hopes that their involvement in the sustainability movement– which he thinks is “too small [and] too niche”– will jumpstart supplier and consumer buy-in. McDonald’s has developed a plan, dubbed “Our Journey Together. For Good”, to make their menu both healthier and sustainable. The plan’s goals include:

  • To begin serving sustainably sourced beef by 2016
  • Add more fruits and vegetables by 2020
  • Reduce fat, sugar and overall calories in their food
  • Provide 100 percent sustainably sourced coffee
  • Reduce restaurant energy consumption by 20 percent
  • Increase in-restaurant recycling by 50 percent.

To achieve these goals, McDonald’s first priority is to address the supply chain—which Langer believes accounts for 80 percent of the corporation’s environmental impact. While aggressive, this certainly isn’t the first time the Golden Arches has addressed food sourcing.McDs_audienceClose

Dressed in chicken suits, Greenpeace activists staged protests in European McDonald’s restaurants with the hopes of raising awareness of deforestation in Brazil due to soya production in the Amazon. As it turned out, Amazonian soya was a major source of soy for McDonald’s food products. Surprising cynics (and probably a few Greenpeace protestors), Langert met with the activists, even traveling to the Amazon with them to get a first-hand picture of the devastation. Within three months, Langert says, McDonald’s was able to negotiate a moratorium on Amazon soya. Reflecting on the experience, Langert said, “[I’m] proud of the work, not proud that it came through a crisis.” The soya-based deforestation problem was a watershed moment for McDonald’s, driving the company’s other environmental initiatives like responsibly sourcing their coffee and their fish—100 percent of which comes from sustainable fisheries. With a focus now placed squarely on their beef suppliers, McDonald’s hopes to do the same for the millions of hamburgers they sell each day.

From enlisting the consulting expertise of famed animal science doctor and autistic activist Dr. Temple Grandin to honing in on their message, McDonald’s approach to the beef industry has been multi-pronged. Recalling his keynote speech at the first annual Ranch Sustainability Forum earlier this year, Langert reiterated the importance of coming together as a community to be more environmentally responsible and forward-thinking. “I kept saying we’re on the same page. We want sustainable beef to sell more beef.” However, Langert knows that sustainability isn’t limited to suppliers. Pointing to the trouble their European restaurants are having convincing their customers to recycle (crew members are manually separating garbage from recycling), Langert acknowledges there’s still a long way to go. When asked if it’s possible that customers are fatigued by sustainability messaging, Langert half agreed, stating that while McDonald’s Chief Brand Officer is coming up with “disruptive ways to reach consumers” he knows that what they’re doing right now is not enough. He added, “The plan right now is not consumer-centric. Our time now is being spent within the supply chain.” That’s not for nothing. Langert said that he continues to be astounded by the progress made on the supply side, stating that “suppliers discussing sustainability is a big deal.”

McDs_qaThere’s no doubt for Langert that McDonald’s has a challenging road ahead to achieve total supplier and consumer buy-in, stating, “When you try to develop something bold, there’s a lot of resistance.” However, Langert maintains that the folks at the Golden Arches are committed to taking sustainability beyond the “small and niche.” Within a few short years, McDonald’s may evolve in to paragon of environmental stewardship in the business world and possibly beyond. We’ll all just have to wait and see.

This event was co-sponsored by Foster’s Net Impact MBA club. Net Impact is a new generation of leaders who use their careers to tackle the world’s toughest problems. They put their business skills to work for good throughout every sector. By doing so, they show the world that it’s possible to make a net impact that benefits not just the bottom line, but people and planet too. Learn more about the club here.

The Global Team is GBCC 2014 champion

Nick Schuler (UW), Jarred Adams (FSU), Mathea Hubert (NHH), and James Lam (CHUK)
Nick Schuler (UW), Jarred Adams (FSU), Mathea Hubert (NHH), and James Lam (CHUK)

Four students representing four different universities and three continents made up the ‘Global Team’ that took home the trophy in the 16th annual Global Business Case Competition (GBCC) on Saturday, April 12th.

Each of the twelve student teams that competed in GBCC spent 48 hours analyzing a business case on Nike’s sustainability and labor practices. The students were asked to identify three countries where Nike should shift its production. Teams had to justify their choices by explaining the advantages and tradeoffs of candidate countries in terms of sustainability and labor practices, as well as costs and other competitive factors. They also had to address ways in which Nike could implement traceability of its supply chain for collegiate apparel.

Of the four teams selected to move on to the final round, the judges chose the ‘Global Team’ as this year’s Champion. Unlike the other competing teams who came from just one university, the ‘Global Team’ was made up of one student from the Chinese University of Hong Kong, Florida State University, NHH Norwegian School of Economics, and the University of Washington. They met for the first time just days before their final presentation.

Multicultural teams are now a reality of both the classroom and the professional environment. The Global Business Center began the ‘Global Team’ tradition eight years ago to bring students from around the world together to work as a team. The judges said that the team’s final presentation clearly benefitted from their diverse backgrounds and experiences. In eight years, the Global Team has placed in the finals four times, and now they are GBCC Champions!

The Global Business Center would like to acknowledge the hard work of our GBCC Student Leadership Team who spent countless hours organizing this event. Co-chairs Lisa Dang and Connor Harle were exceptional leaders for over 100 students that were involved this year.

Finally, GBCC would not be possible without our major corporate sponsors: The Boeing Company, Costco Wholesale, F5 Networks, Fluke Danaher Corporation, Russell Investments, Starbucks Coffee International, and Wells Fargo.

UW environmental innovation wows judges

Judges were supposed to walk into the Seattle Center Exhibition Hall on March 29, pick up their folders and grab a seat. But the 23 prototypes were simply irresistible.

They caught your eye the minute you walked into the room for the 2012 University of Washington Environmental Innovation Challenge. A bicycle with the electric assist that could transport up to 200 pounds of cargo. Solar windows that would continue to operate even if cracked or broken. The new cooking surface that was nonstick and nontoxic with no coating at all. A tiny helicopter drone that could be used to inspect remote wind turbines. The highway jersey barrier made of recycled tires that were not only cheaper to produce but could also lessen the impact of a direct automotive hit. The earth-bag house that can be built quickly and safely after a natural disaster—and still withstand a category 4 hurricane.

The Environmental Innovation Challenge, managed by the Foster School Center for Innovation and Entrepreneurship (in partnership with the UW colleges of engineering and environment), is focused on student-led solutions to environmental problems. More than 120 judges from Seattle’s environmental and entrepreneurial communities evaluated student teams from colleges and universities across Washington on three criteria:

  • a working prototype, designed and built by the team
  • an investor pitch, paired with a solid understanding of the  market opportunity
  • the solution’s potential for impact

Judge Kelly Ogilvie, former president and CEO of Blue Marble Energy, was impressed by the creativity. “People are worried about the economy, but look around. This is cool stuff, and a lot of these concepts have legs.” David Allen, executive VP of McKinstry, agreed. “Every one of these ideas is pushing the green innovation needle forward,” he said. Seattle entrepreneur and Concur CEO Steve Singh was more impressed by how robust the prototypes were. “This is amazing,” he said. “Not one of these teams spent more than $3,000.”

The $10,000 grand-prize-winning team was Green Innovation Safety Technologies (GIST), which has one goal in mind: to eliminate the vast number of auto and truck tires plugging up US landfills. GIST’s jersey barriers use the equivalent of 240 tires (5,000 pounds of rubber mulch) each and have the added benefit, in comparison with concrete barriers, of increasing safety, reducing noise and enhancing water run-off. The team is composed of UW business and engineering undergraduate and PhD students.

See full list of all 5 winning teams and videos.

Learn more about the world of start-ups via the Center for Innovation and Entrepreneurship at the University of Washington Foster School of Business.