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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

Responsible business- Fastfoods

KseniaLatushko

Julia Josua

Thomas Glanz

ElinaMakela

Mari Parviainen

Dimitri Thiel

SawanyaTongboonrowd

table of content
Table of content
  • Introduction
  • Origin
  • Production
  • Consumption
  • Recycling
  • Criticism
slide4
Goal

GOAL: Find related green alternatives to fast foods’ activities

Cleaning

Cooking

Selling

Buying

Package

slide5

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

fastfood
Fastfood

Actualfacts

Examples

Popular

Unhealthy

Bad influence to environment

Toomuchwaste

Mc Donalds

Burger king

Subway

KFC

Hesburger

mcdonald s
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
mcdonald s1
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
origin raw materials
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
c onsumption
Consumption
  • Leader in the fastfood marketproposinghealthyfood
  • Offeringhealthyfood
    • Obesity
    • Diabetes
    • Heartdisease
production selling cooking serving
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
reduce
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
recycle
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
polemic
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
criticism
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

what are the advantages
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
slide29
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.
slide30
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