In the early 1990s, the phrase sustainability came out as a concept meant to lower the environmental human footprint. It was seen as an approach of seeing to it that there is conservation of natural resources for future use. The concept only picked momentum after few years due to public scrutiny. This made several business organizations integrate the phrase sustainability into their strategies in corporate marketing. Since then, various people and organizations have embraced the concept of sustainability, even with no absolute knowledge of its meaning extent. Other individuals have been seeing sustainability as a fresh fad that is going to fade with time. Nonetheless, sustainability is going to exists forever (Morawicki, 2010).
By definition, the term sustainability appears as a concept that requires less effort; however, it is actually concept that needs a lot of effort. The phrase does not merely emerge as more efficient in the use of natural resources and energy; rather, it involves a transformation in business exercises. Likewise, total quality management (TQM) has altered several organizations mind-set. This has been achieved by placing the customer first; sustainability includes the challenge of diminish the impacts of humans on the environment. This also helps in lessening dependence on nonrenewable resources (Morawicki, 2010).
[...] This makes it hard for food industry players to find a direct renewable substitute for them (Cascorbi, 2004). Substituting fossil fuels with energy sources, which are renewable would lead to the biggest input towards sustainability since it has virtually net-zero release, and is also permanent. However, this has to be attained in an approach such that the remedy has a lower net effect than the challenge faced. For example, if the solution is cutting tress, which has been acting as sink for carbon, in order to plant crops, which are believed to produce some energy, then this does not come out as a good solution (Glantz & Thompson, 1981). [...]
[...] Defining a Sustainable Food Company The concept of sustainability has emerged as an issue in the world of business. The topic has shifted into a political matter for many, a chance for others, and a source of concern for several scholars, as well as, scientists. The concept of sustainability, coupled with sustainable development has created a challenge to the status quo (Morawicki, 2010). The approach that most developed nations carry out their business has also been challenged by the concept of sustainability. [...]
[...] However, this is not what makes organizations sustainable. From an environmental point of view, business organizations that depend completely on nonrenewable resources are intrinsically non-sustainable (Bakshi & Fiksel, 2003). They make use of natural resources, which are limited, as well as, gradually harder to dig up, while the effect on the environment is noteworthy. Such companies are disliked by various the larger societies to a great extent (Morawicki, 2010). Within the food industry, actual sustainability can only be attained on the foundation of substituting resources, and energy materials, which are presently received from nonrenewable resources, something which comes out as a big task. [...]
[...] These are referred to as the three dimensions of sustainability. However, today, most companies see sustainability as social, environmental, and economic (Cascorbi, 2004). The challenge for business organizations to have a bright future in business will not only be to create profits, but also respond to vital environmental and social matters affecting the company, as well as, the society. A good example of social facets include the distrust of stakeholders in reaction to negative socioeconomic effects like broadly spread poverty, lack of proper education, social disintegration as result of displacement of conventional lifestyles, as well as, environmental features like natural resources depletion to climatic transformation (Glantz & Thompson, 1981). [...]
[...] References Bakshi, B. R & Fiksel, J. (2003). The quest for sustainability: Challenges for process systems engineering, AIChE journal 49 1350-58 Cascorbi, A. (2004). Seaford watch, seafood report: sardines. Retrieved from: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA _SeafoodWatch_PacificSardineReport.pdf Leng, R.A (1993). Quantitative ruminant nutrition: A Green science. Australian Journal of Agricultural Research 44: 363-80. Glantz, M. H. [...]
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