This category is climate change in relation to sustainability and CSR and how these segments effect one another. This includes how climate change has started to cause a wide range of physical effects with serious implications for investors and businesses, and how the business sector discloses climate risks and manage them.

Elote Restaurant

Libby Auld: Pioneering the Meaningful Restaurant

Libby Auld, owner of Elote and The Vault restaurants in Tulsa, Oklahoma, is an example of a new generation of restaurants emerging across the U.S. These restauranteurs grow revenues by developing a meaningful connection with customers based on affordability, authenticity and purpose.

White Banks, Executive Chef for FIVE at the Hotel Shattuck Plaza

Enterprise-Scale Strategies for Growing Sustainable Restaurant Revenues

Hotel Shattuck Plaza is located in Berkeley, California, and it offers its guests and visitors a restaurant experience serving fresh, local and tasty food. Its restaurant, FIVE, has a goal, says Executive Chef Banks White, to “nourish the community.” The Hotel Shattuck Plaza and FIVE provide a template for how to construct an enterprise-scale strategy built upon sustainable best practices.

oceans

Sustaining Our Oceans for Future Economic Growth

Many multi-national organizations and influential policy makers are shifting their focus toward the world’s oceans, recognizing that our oceans provide invaluable resources for the growth and health of both developed and developing nations. Any threats to this “economic engine” will have a detrimental impact on many nations.

Will this partnership make the dumpster obsolete?

Bill McDonough and Waste Management Want to Kill Packaging Waste

Ever injured yourself trying to open clamshell packaging? These annoying plastic-sealed packs cover everything from batteries to electronics and are designed to eliminate theft with the unfortunate side benefit of being nearly impossible to open. Those packages not only cause deep frustration and occasional pain for consumers, they are extremely wasteful since they are impossible to … Continued

Mcdonalds meal

McDonald’s Customers Don’t Buy Salads – But Whose Fault is That?

McDonald’s CEO Don Thompson said last week that salads make up 2 to 3 percent of U.S. restaurant sales. In other words, McDonald’s customers might be into a grilled chicken but not so much into a grilled chicken salad. But whose fault is it and is McDonald’s decision to focus its advertising on hamburgers, not salads, the right one?