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Responsible business- Fastfoods

Responsible business- Fastfoods. Ksenia Latushko Julia Josua Thomas Glanz Elina Makela Mari Parviainen Dimitri Thiel Sawanya Tongboonrowd. Table of content. Introduction Origin Production Consumption Recycling Criticism. Introduction. Goal.

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Responsible business- Fastfoods

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  1. Responsible business- Fastfoods KseniaLatushko Julia Josua Thomas Glanz ElinaMakela Mari Parviainen Dimitri Thiel SawanyaTongboonrowd

  2. Table of content • Introduction • Origin • Production • Consumption • Recycling • Criticism

  3. Introduction

  4. Goal GOAL: Find related green alternatives to fast foods’ activities Cleaning Cooking Selling Buying Package

  5. Fastfood? “Fast food is hot food, such as hamburgers and chips, that you obtain from particular types of restaurant, and which is served quickly after you order it” http://dictionnaire.reverso.net

  6. Fastfood Actualfacts Examples Popular Unhealthy Bad influence to environment Toomuchwaste Mc Donalds Burger king Subway KFC Hesburger

  7. Evolution of McDonald’s

  8. McDonald’s • Founded 15 Mai 1940 by Richard and Maurice McDonald’s San Bernadino, California • 33,000 Restaurants • 119 countries • 68 million clients per day • Europe 7,100 Restaurants, 40 countries • 1,5 million employees • Packaging • 1970: 46 grams of packaging • 2012: 25 grams of packaging

  9. McDonald’s • 2 million pounds/year of packaging savedby not having cola packaging • Turnover 24 075 000 000 USD = 100,000,000 kg waste • 500 000 pounds of meatproduced per day(1 factory) • 2 million biscuits per day(1 factory) • 1 cheeseburger = 3,1 kg of carbon dioxyde

  10. McDonald’s statistics

  11. Origin

  12. Origin – Rawmaterials • Origin of the meat • QSM-system (quality, service and cleanliness) • Quality and safetyrequirements • Suppliers • McDonald’s Agricultural Assurance Programme • Gaviña Gourmet Coffee • Lopez Food (beef) • Keystonefood (chicken) • 100 CircleFarms (potatoes) • Logistics

  13. Consumption

  14. Consumption • Leader in the fastfood marketproposinghealthyfood • Offeringhealthyfood • Obesity • Diabetes • Heartdisease

  15. Production

  16. Production – Selling, cooking, serving • HACCP – The HazardAnalysis and Critical Control Point System • Hygiene • Products are made according to the amount of customers • To maximize the freshness of food • To minimize the bio-waste

  17. Recycling

  18. Reduce • McDonalds tries to reduce the waste output of their restaurants: • Installingeco-friendly lights in restaurants • Installingeco-friendlytaps in restaurants • Installingsolar panels in certain restaurants

  19. Recycle • McDonald’s recycles all theirwaste(82% of packaging is made of recycledmaterials) • Plastic => garbagebags • Paper/cardboard => napkins/placemats • Chemicalwaste • Leftovers => bio gas • Cooking oil => bio diesel • Other • KeepingMcDonald’s clean • Lots of dustbins • Sensitization of guests by using messages on placemats

  20. But..

  21. Polemic • Environment • Destruction of the rainforest • Abusive cattleranching • Million tons of packaging, used for just a few minutes before being discarded • Litter on the street

  22. Criticism McDonald’s green is not globally consistent enough and the companyshouldconsideradopting a worldwide effective green marketing strategy • Face the competition • Growingdemand of green consumption • Critics on economic system • Critics on traditional marketing • Downstream of the distribution This will lead McDonald’s to a top position in the global fastfood market

  23. What are the advantages? • Top position in the fastfood sector • Niche sector • Compensating the negative image • Meet the new consumersexpectations • Loyalty • More profit • Green profit

  24. How? We thought of some ideas • Re-usable packaging • Eco-design • Long-term design packaging • Sensitization • Green marketing communication tools • Ex: direct mail, PR, store communication, promotion (euro deals) • Menu which donates XX amount to good cause when it is bought.

  25. How? • Ecological labels • The European Ecolabel is a voluntary scheme, established in 1992 to encourage businesses to market products and services that are kinder to the environment. • Change the actual corporate image • Create new emotions towards McDonald’s • Influence the consumers behaviour • Sorting the waste after eating • Internal branding

  26. Any questions? \ô/

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