Ecological Equilibrium in All Spheres of Life - Essay Example

Sustainability and How It Pertains to Restaurants Making the world an environmentally friendly place is the order of the new millennium. Ever since humans started treading on the Earth, they have been leaving ecological footprints by constantly tapping the natural components of their habitats (Miller & Spoolman, 2008). Most of the developed nations around the world are working nonstop to achieve an ecological equilibrium by promoting the usage of sustainable goods and materials in all spheres of life. The United States of America in particular has adopted an organic approach in redeeming the natural balance for a number of business sectors. With a massive inflow and outflow of capitals each year, the gastronomic sector belongs to one of the dynamic business fronts in the country. Now as the food industry and gourmet traveling have gone global in today’s era, it is imperative that the stakeholders should also start acting locally for maintaining sustainability and thus preventing damage to the environment. Let us first of all attempt to define sustainability before examining its relevance to the restaurant business. This term has been coined by environmentalists to deal with a number of issues related to ecology, conservation, and economic developments. Broadly speaking, sustainability entails economic welfare by ecological means. In other words, it involves the thoughtful distribution of the natural resources present in the biosphere to enable reuse of recyclable goods and materials. Again on a similar note, sustainability is “meeting the needs of the present without compromising the ability of future generations to meet their own needs” (Green Counsel, 2006). As argued by Daly (2008), the economy of a nation, if seen from ecological perspectives, is a subset of the biosphere and is designed to serve mass purposes. According to the physicist’s model, matter and energy are interchangeable and therefore their interaction is akin to produce natural wastes which diminish the balance of the environment. In sustainable development, it is the abstract concept of utility which should be sustained for deriving economic benefits in the longer run. Moreover, there ought to be a balance between the consumption and the conservation of natural resources in that the sum total of those resources should not grow smaller (pp. 36-37). Now the thesis topic of this paper is related to the recently bred concept of sustainability and how it pertains to restaurants in America. It is clear from the discussion above that sustainability is very much a controllable entity that can be passed on to future generations. Hence, it is imperative for the US economy to act responsibly to ensure green eating. The general cognizance about sustainability and its relevance to the restaurant business may well be developed at an early level of public education. Since food is an organic substance susceptible to decay, it needs to be preserved for future use. This basic theorization can be introduced as part of the academic curriculum so that kids become aware of the importance of sustainability in general (Cooper & Holmes, 2000, p. 77). In relation to the thesis topic, it is imperative that the first and foremost requirement is to propagate the vision of sustainable eating. The need to set up an environmentally conscious gourmet infrastructure and to promote such culture is difficult to undermine since 10% of the total revenue in the US market is obtained from the restaurant business (Metro Publishing Inc., 2003). Another statistics reveal that the country is beefed up with an enormous $511 billion dining industry (National Restaurant Association, 2006). Based on these two sets of data, it can be calculated roughly that more than $50 billion capital is invested in the market at any given moment. Now far from just the sheer economic impact of this floating capital, we must also consider the amount of waste materials dumped by this industry every year. Loads of used napkins, plastic bottles and containers, oodles of paper sachets, countless morsels of food and the list of dining dissipations is just endless. The objective of eco-friendly business policies is to encourage the restaurant or food mart owners as well as the consumers to go for proper utilization of resources. The main challenge in taking such initiatives is to foster consumer awareness, especially in the new age of market-driven economy. As more and more people are enjoying the culinary sumptuousness offered by the fine-dining restaurants, the potential risks of breaching the ecological stability is also increasing. Consumption of fast food, for example, is very trendy among the younger generation that comprises bulk of the consumer chain in metro cities. If we rely on the economic model of consumerism in case of fast food intakes, we are likely to be misled into believing that more consumption leads to more benefits. But financial profits from fast food courts come at a price. The casual restaurants on the US soil use tons of resources that are not just non-biodegradable, but also toxic in nature. This is best illustrated by the cautionary tale about global warming that we keep on hearing at environmental campaigns and seminars. The emission of carbon dioxide, one of the prime entries to the list of greenhouse gases in Earth’s atmosphere, is a major hindrance for the development of an eco-smart restaurant industry. Let’s now take a look at some of the case studies related to the thesis topic. It might be noted that each of these case studies is specific to the US market enterprise to put forward a sustainable culinary culture. The role of media is of undeniable importance in the case study of Marriott International. This premier hotel used ‘green’ advertising as a marketing device to grab the media attention. Likewise, Burgerville took futuristic steps by going for localized resources and wind power energy. Hot Lips Pizza, another popular hangout place for the pizza lovers in the Portland area, worked on to reduce the harmful effects of greenhouse gases (Ecotrust, 2008). The happening Sparks vegetarian restaurant in Guerneville prioritizes recycling of materials used for their business. The authorities have tied up with eco-friendly, organic companies for the livery of useful items such as containers, plates and napkins (Metro Publishing Inc., 2003). International brand names such as Pizza Hut and KFC have gone a step ahead by opening a green restaurant in Northampton. This store is specifically built for less energy and water consumption compared to other fast food hubs. A California restaurant has incorporated in its building plan solar reflective roofing and the latest irrigation and energy management systems. In an attempt to restore lost energy, the Antoine’s restaurant substituted its hot water heater with state-of-the-art energy saving equipments. However, the scenario in New Orleans calls for certain speculations regarding the actual awareness about green eating. According to the Louisiana Restaurant Association, many small-scale restaurants in the area are reluctant to comply with the ongoing motion for green products and services. This does not augur well for the economy of the gourmet business since 62% customers are reported to have been loyal to restaurants having an allegiance to sustainability (Environmental Leader LLC, 2009). What is apparent from the conservation policies or the lack of it in each of the case studies mentioned above is that the foodservice industry ought to forge a concrete set of plans that would herald groundbreaking changes in people’s approach toward sustainable eating and living. But this is a conjecture which can only be materialized once the 375, 000 sister concerns under the National Restaurant Association reach a common conscience regarding what is good for the country’s economy as well as for the future of the Earth (National Restaurant Association, 2006). It is quite clear from the case studies that not all foodservice outlets are yet to be ready to espouse the progressive parameters of a sustainable eating culture. The fact that the examples of Burgerville, Marriott International, Hot Lips Pizza and Sparks are predominant in the US food industry goes to show that localization plays a determining role in the marketing intensity. Places that are thronged by tourists generally hold the upper hand as far as selling incentives are concerned. The fundamental shift in business paradigm happens with places that are fairly remote and not so well popular in terms of tourism. What happens with low-cost restaurants is that the authorities often oversell or undersell the ideas. Lack of funding, which is frequently held as one of the basic reasons for this disparity, is not a good advertising slogan for the smaller restaurants. Yet, many miniscule ventures keep harping on this very string to get attention from the higher administrative places. Quite naturally, the resultant negative publicity detracts the customers from buying their products (Doppelt, 2003, p. 179). Munier (2006) argues that the economic indices pertaining to the healthcare industry can reflect the overall economic status of a country. But if the logic of this statement is applied to the restaurant business, it would be worth noting that unlike the healthcare industry, the dining sector is exclusive to the well-off segment of the society. Hence, there is no reason why the people sitting at the helm of the restaurant business should not be able to expend for a sound infrastructure which is favorable to reprocessing natural resources (p. 132). In essence, it is quite evident that the likes of the New Orleans restaurants require adequate financial backing along with operational training for the fruition of such expansive and nationwide environmental campaigns. The National Restaurant Association has devised some key strategies to encourage sustainable practices. The reach and extent of its planning encompass both educational as well as business considerations and are grounded on particularized goals. The main objective behind the planning is to single out operations that can cut down on functional expenditures for foodservice centers and at the same time, can maximize the energy conservation rate. Energy conservation in the restaurant business implies a comprehensive and full-proof methodology for the renewal of physical energy access points, including water, sunlight and other forms of natural elements. Moreover, the Association has also suggested sharing of common energy resources and their alternative means. The concept of sustainable practices is going to be marketed and monitored by the Turner Foundation, a leading name in green initiatives (National Restaurant Association, 2006). In a nutshell, it can be stated that the American foodservice industry has just begun its journey toward a green and pollution-free living phenomenon. Much forethought has been given in choosing the word ‘phenomenon’ because it will indeed be a phenomenal achievement should the restaurant industry be able to cement an organic identity for its own good. Moreover, the surpluses of such a coveted distinction would go a long way in enhancing the utility of money and its impact on the US economy, especially in this trying time of financial downturn. References Cooper, A., & Holmes, L. M. (2000). Bitter harvest: a chefs perspective on the hidden dangers in the foods we eat and what you can do about it. New York: Routledge. Daly, H. E. (2008). Ecological Economics and Sustainable Development, Selected Essays of Herman Daly. Cheltenham, Gloucestershire: Edgar Elgar Publishing. Doppelt, B. (2003). Leading change towards sustainability: a change-management guide for business, government and civil society. Sheffield: Greenleaf Publishing. Ecotrust. (2008, January 7). Some restaurants serve sustainability. Retrieved September 26, 2009, from http://www.ecotrust.org/news/restaurant-sustainability_20080107.html Environmental Leader LLC. (2009, April 7). Restaurants Try to Balance Sustainability With Cost. Retrieved September 28, 2009, from http://www.environmentalleader.com/2009/04/07/restaurants-try-to-balance-sustainability-with-cost/ Green Counsel. (2006, October 27). Act Locally: Ten Steps Toward Sustainability -- What is Sustainability?. Retrieved September 25, 2009, from http://nylawline.typepad.com/greencounsel/2006/10/act_locally_ten_1.html Metro Publishing Inc. (2003, July 17-23). It’s So Easy Eating Green: Restaurants inch toward sustainability. Retrieved September 25, 2009, from http://www.metroactive.com/papers/sonoma/07.17.03/dining-0329.html Miller, Jr., G. T., & Spoolman, S. (2008). Sustaining the Earth. Belmont, California: Cengage Learning. Munier, N. (2006). Introduction to Sustainability: Road to a Better Future. New York: Springer. National Restaurant Association. (2006, August 17). National Restaurant Association Takes On Leadership Role in Environmental Efforts with Roadmap for Sustainable Operations: Multi-tiered, long-term initiative to guide restaurant industry to environmentally sound practices, partnerships and public policy objectives. Retrieved September 25, 2009, from http://www.restaurant.org/pressroom/pressrelease.cfm?ID=1298 Read More

The emission of carbon dioxide, one of the prime entries to the list of greenhouse gases in Earth’s atmosphere, is a major hindrance for the development of an eco-smart restaurant industry. Let’s now take a look at some of the case studies related to the thesis topic. It might be noted that each of these case studies is specific to the US market enterprise to put forward a sustainable culinary culture. The role of media is of undeniable importance in the case study of Marriott International.

This premier hotel used ‘green’ advertising as a marketing device to grab the media attention. Likewise, Burgerville took futuristic steps by going for localized resources and wind power energy. Hot Lips Pizza, another popular hangout place for the pizza lovers in the Portland area, worked on to reduce the harmful effects of greenhouse gases (Ecotrust, 2008). The happening Sparks vegetarian restaurant in Guerneville prioritizes recycling of materials used for their business. The authorities have tied up with eco-friendly, organic companies for the livery of useful items such as containers, plates and napkins (Metro Publishing Inc., 2003). International brand names such as Pizza Hut and KFC have gone a step ahead by opening a green restaurant in Northampton.

This store is specifically built for less energy and water consumption compared to other fast food hubs. A California restaurant has incorporated in its building plan solar reflective roofing and the latest irrigation and energy management systems. In an attempt to restore lost energy, the Antoine’s restaurant substituted its hot water heater with state-of-the-art energy saving equipments. However, the scenario in New Orleans calls for certain speculations regarding the actual awareness about green eating.

According to the Louisiana Restaurant Association, many small-scale restaurants in the area are reluctant to comply with the ongoing motion for green products and services. This does not augur well for the economy of the gourmet business since 62% customers are reported to have been loyal to restaurants having an allegiance to sustainability (Environmental Leader LLC, 2009). What is apparent from the conservation policies or the lack of it in each of the case studies mentioned above is that the foodservice industry ought to forge a concrete set of plans that would herald groundbreaking changes in people’s approach toward sustainable eating and living.

But this is a conjecture which can only be materialized once the 375, 000 sister concerns under the National Restaurant Association reach a common conscience regarding what is good for the country’s economy as well as for the future of the Earth (National Restaurant Association, 2006). It is quite clear from the case studies that not all foodservice outlets are yet to be ready to espouse the progressive parameters of a sustainable eating culture. The fact that the examples of Burgerville, Marriott International, Hot Lips Pizza and Sparks are predominant in the US food industry goes to show that localization plays a determining role in the marketing intensity.

Places that are thronged by tourists generally hold the upper hand as far as selling incentives are concerned. The fundamental shift in business paradigm happens with places that are fairly remote and not so well popular in terms of tourism. What happens with low-cost restaurants is that the authorities often oversell or undersell the ideas. Lack of funding, which is frequently held as one of the basic reasons for this disparity, is not a good advertising slogan for the smaller restaurants. Yet, many miniscule ventures keep harping on this very string to get attention from the higher administrative places.

Quite naturally, the resultant negative publicity detracts the customers from buying their products (Doppelt, 2003, p. 179). Munier (2006) argues that the economic indices pertaining to the healthcare industry can reflect the overall economic status of a country. But if the logic of this statement is applied to the restaurant business, it would be worth noting that unlike the healthcare industry, the dining sector is exclusive to the well-off segment of the society.

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