Organic Growth: Being Green to Build Customer Loyalty

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National Restaurant Association

Visit www.restaurant.org/show for more NRA Show 2008 education session topics and information.

Tecnología Empresariales

More Frequent, More Personal, More Food ,[object Object],[object Object],[object Object]

Special Focus on Food Choices ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Consumer Insights ,[object Object],[object Object],[object Object],[object Object]

So What is “Green”? Truly Fusion Cuisine! And who will come up with the next Thai Pizzaritto? Healthy Local Animal Welfare Fair Trade Good for the Planet Organic Fresh Natural Biodegradable

The Premium Conundrum ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

The Big Opportunity in the Middle The Retail Response

Boom to X ,[object Object],[object Object],[object Object]

How to Reach the Consumer? ,[object Object],[object Object],[object Object]

What’s in a Certification ,[object Object],[object Object],[object Object],[object Object]

What’s in a Certification? ,[object Object],[object Object],[object Object],[object Object],[object Object]

Can Marketing Work? ,[object Object],[object Object]

There are good cars and bad cars for the environment… But is there really good food and bad food?

How much energy is used? ,[object Object],[object Object],[object Object],[object Object],[object Object]

How much energy is used? ,[object Object],[object Object],[object Object]

Energy needs for food ,[object Object],[object Object],Carlsson-Kanyama, Annika and Mireille, Faist, Energy Use in the Food Sector: A data survey

Close up: the hamburger ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Bread supply chain Cultivated Wheat Milled Grain Flour Baked Bread To Storage To Restaurant Burger

Bread supply chain: energy needs ,[object Object],[object Object],[object Object],Cumulative Energy Inputs

Meat patty supply chain Crop Production Drying Fodder Production Feed Consumed Slaughter House Cutting To Storage To Restaurant Burger To Grill

Meat patty supply chain: energy needs Cumulative Energy Inputs

Intrinsic or Extrinsic Cultivated Wheat Milled Grain Flour Baked Bread To Storage To Restaurant

Local and Global! ,[object Object],[object Object]

The Way Forward ,[object Object],[object Object]

Exceeding Expectations At Every Level ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Inside Park at Café St. Barts ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

National Geographic Employee focused Visually stunning Globally Sustainable Matching culinary approach Reflect Sodexo and Nat’l Geo Values

The University of Vermont Dudley H. Davis Student Center ,[object Object],[object Object]

The Sustainability Concept for the Student Center ,[object Object],[object Object],[object Object],[object Object],[object Object]

Northwestern University ,[object Object],[object Object],[object Object]

Sodexo and Illinois Farmers ,[object Object],[object Object]

Food = Sustainability ,[object Object],[object Object],[object Object],[object Object],[object Object]

Sustainability = Food ,[object Object],[object Object],[object Object]

Sodexo’s Corporate Citizenship Priorities ,[object Object],[object Object],[object Object],[object Object],[object Object]

Our Work Ahead: Our Common roles in the Global context

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Organic Growth: Being Green to Build Customer Loyalty

1. Organic Growth: Being Green to Build Customer Loyalty 18 May 2008 National Restaurant Association

5. So What is “Green”? Truly Fusion Cuisine! And who will come up with the next Thai Pizzaritto? Healthy Local Animal Welfare Fair Trade Good for the Planet Organic Fresh Natural Biodegradable

7. The Big Opportunity in the Middle The Retail Response

10.

11.

12.

13. There are good cars and bad cars for the environment… But is there really good food and bad food?

14.

15.

16.

17.

18. Bread supply chain Cultivated Wheat Milled Grain Flour Baked Bread To Storage To Restaurant Burger

19. Bread supply chain: energy needs

20.

21. Meat patty supply chain Crop Production Drying Fodder Production Feed Consumed Slaughter House Cutting To Storage To Restaurant Burger To Grill

22. Meat patty supply chain: energy needs Cumulative Energy Inputs

23.

24. Intrinsic or Extrinsic Cultivated Wheat Milled Grain Flour Baked Bread To Storage To Restaurant

25. Extrinsic or Intrinsic

26.

27.

28.

29. Literacy on Sustainability

30.

31. National Geographic Employee focused Visually stunning Globally Sustainable Matching culinary approach Reflect Sodexo and Nat’l Geo Values

32.

33.

34.

35.

36.

37.

38.

39. Our Work Ahead: Our Common roles in the Global context

Organic Growth: Being Green to Build Customer Loyalty

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Organic Growth: Being Green to Build Customer Loyalty