CAMILA RAMIREZ GONZALEZ April 2014
Thesis Although grocery operations can be environmentally intensive, by committing to responsible purchasing, consumer education and the reduction of our operational footprint, our initiative, The FoodPrint Project, is effective in reducing our impact.
Précis Extended stay hotels have the potential to be influential agents of change by offering their guests environmentally preferable products and food at their onsite markets. The proposed initiative will address three key areas within the hotel’s market operations in order to reduce its environmental impact. By implementing a program that stresses the importance of responsible procurement, consumer education and the reduction of its operational footprint, Aloft Hotel will move towards a more sustainable future. Through a holistic approach, The FoodPrint Project brings together the business, staff and guests to work as a cohesive unit to minimize the market’s impact on the environment. The market will begin responsible purchasing of products and food items for the market that are less harmful to human health and the environment. Purchasing from suppliers that provide environmentally preferable products and run a sustainable operation will reduce our impact, improve human health and encourage change within the industry. The FoodPrint Project will encourage, educate and empower staff and guests to participate in reducing their environmental impact through consumer education. The market will inform its customers of our environmental efforts and will encourage guests to choose healthier, more sustainable products. Finally, The FoodPrint Project will help the market reduce its environmental footprint by focusing on its operations through proper management of energy and waste.
Camila Ramirez Gonzalez The FoodPrint Project 4321 Main Street Chicago, IL, 60666 March 3, 2014 John Smith Director of Operations Aloft Hotel 1234 Main Street Chicago, IL 60611
Dear Mr. Smith: First of all, our team would like to thank you for giving us the opportunity to help Aloft Hotel improve its on-site food market. We are pleased to submit this proposed action plan to reduce the market’s environmental impact for your review. As the hospitality industry changes and moves towards more sustainable practices, it is important for a business like your own to implement sustainability into its operations and strive to become an industry leader. We have found that the onsite food market on your property would be an excellent venue for your hotel to practice and promote sustainability, offering guests both environmentally preferable products and services. Our team has developed a plan tailored specifically for your operation in which we will present you with a number of recommendations. Through a holistic approach to sustainability, the proposed initiative, The FoodPrint Project, will focus on three key areas: responsible procurement, consumer education and the reduction of the market’s operational footprint. The program will require the hotel, management and staff to work cooperatively and support the mission through simple changes. These small changes will require commitment, but will not be difficult, as the program includes a step-by-step implementation guide and an employee handbook in order to put all the changes in place. Putting this program in place will not only help Aloft Hotel be more sustainable, but the hotel will see cost reductions and operational benefits within a few months. The FoodPrint Project will provide you with the support and guidance necessary for your hotel to reach its goal of becoming a leader in environmentally responsible practices. Please call me at (305) 613-7447 with any comments or suggestions you may have for this project. If this proposal meets with your approval, please contact us directly and we will meet set up a meeting with you and your staff.
Sincerely, Camila Ramirez Gonzalez Project Director – The FoodPrint Project
THE
FOODPRINT PROJECT
The 7-Step Guide Implementation Guide Step 1: Initial Review • • • • • •
Assess the current food market model and any organizational commitment for sustainability Determine key areas for improvement Determine strong areas that can be developed and enhanced Define competitive aspects or competitive advantage for mini market Find out financial commitment and expectations Research consumer trends and compare with current practices
Step 2: Information & Commitment •
• •
Define the initiative and determine goals (short and long term goals) Our Mission: “To reduce the food market’s environmental impact through responsible purchasing, consumer education and the reduction of your operational footprint.” Inform employees, managers and set clear expectations Form a team in charge of project (leaders)
Step 3: Planning & Organization • •
Detailed planning for project Develop a plan and process to reach goals
Step 4: Data Assessment & Analysis • • • •
Simple audit to determine the existing practices and state of organization o Inspect, documentation, evaluation, interviews with staff Develop a diagnosis (specific areas that will be improved) Analyze cost/benefits of proposed changes Develop a training plan and start training employees
Step 5: Management System and Documentation • • •
Monitor and report procedures and changes made Measuring qualitative and quantitative data Focus on continuous improvement
Step 7: Management Review • • •
Review documentation and determine to what extent the initiative has been implemented and followed Keep investigating new trends and possible changes/improvements Regularly train staff, strengthen program and receive feedback
THE
FOODPRINT PROJECT
Employee Handbook In order for an operation to become more sustainable, it is important for the entire team to be onboard with the project and play an active role in its implementation. Without a clear mission and employees determined to carry that mission through, the implementation of a sustainability initiative like The FoodPrint Project will not be possible. With The FoodPrint Project, we work with the business, managers and employees in order to build a community that supports our mission and values. Through our comprehensive program, we will encourage, educate and empower our team to come up with new ideas that reduce our environmental impact as both an organization and as individuals. The interaction between our employees and our guests and community is the key to communicating a sustainability message that resonates with them. Educational programs for our team members will ensure our message and values are passed onto our guests. We believe that small steps lead to big changes. The following steps will be taken to ensure employee commitment:
1. Determine Leadership • One employee working in operations at the mini market will become the leader for The FoodPrint Project
• This person will be in charge of organizing and encouraging the entire team
• S/he will work as a liason between management and other employees to communicate information
• S/he will gather feedback from employees and guests in order to improve the project
• S/he will determine “leaders” for each specific sustainability project undertaken (i.e. waste, energy, consumer education, etc.)
2. Introductory Information Session • An introductory information session will take place before the project is implemented
• All team members involved in the mini market operations will attend this meeting
• After the presentation, a Q&A session will take place
3. Routine Information & Training Sessions • • • •
Information and training sessions will take place on a regular basis with all the staff involved in the mini market operations These sessions will focus on delivering new information regarding the project or training employees Most sessions will be used to receive feedback from employees on any progress or areas for improvement Sessions will likely take place 1/month
4. On-the-job Training Session • On-the-job training sessions will take place more often, as they will teach employees specific skills needed for a sustainable operation
• Employees will receive training from managers, engineering or the project leader
• These sessions will focus on operational processes, interaction with guests and food handling
5. Supplementary Training & Outings • Additional training and outings will take place on weekends • These outings will provide a fun and educational experience for employees
• Such outings might include, but are not limited to: -‐ Trip to a local farm -‐ Trip to a waste management plant -‐ Dinner at a sustainable restaurant -‐ Mini courses on weekends