What is sustainability
Title: Sustainability in fast food industry
The development and processes of the human society has threatened the natural resources and the balance of our environment since ages.
The deplenishing natural resources are a sign of how nature is paying the price for the unwarranted and uncontrolled development and processes of human civilization (Crane & Matten, 2016).
With the unwarranted exploitation of natural resources coupled with ever increasing rate of pollution the natural balance of our ecosystem is endangered now more than ever before.
Hence the time has come for the society to take a few steps towards the sustainable management and utilization of natural resources to ensure that the future generation will have chance to enjoy the benefits of nature (Friel, Barosh& Lawrence, 2014).
With our life becoming more and more fast paced everyday time has become an expensive commodity hence the human Civilization has been inclining towards easy take always and junk foods.
The need for establishing sustainable practice in the context of food or Fast Food Industry has become a necessary pursuit in this generation (Lang & Heasman, 2015)
Sustainability or sustainable practice can be defined as the set of self regulation policies utilized by any authority to minimize the extent of damage to the nature and ensure minimal exploitation of the natural resources.
It is a measure to ensure that the natural resources are being utilized in a manner that will not in danger the chances of it being replenished or can threaten the extension of it (Friel, Barosh& Lawrence, 2014).
Sustainability on Sustainable practices in food industry will bring forth strategies to minimize the usage of energies and other natural resources.
This can be facilitated by utilizing updated scientific Technologies and analytical tools that can minimize the resource usage and measure the energy used for future assistance (Spaargaren, Oosterveer & Loeber, 2013)
This assignment will string together the best practices avaialble4 in the Australian context applicable to the fast food restaurants (Jaffee, 2014).
It has to be understood the Fast Food Industry utilizes many opportunities of exploiting the natural resources and causing pollution.
For example the major element of a fat Fast Food Industry is the food supply and the transportation and production of food supplies take up a lot of energy and resources (Spaargaren, Oosterveer & Loeber, 2013).
Other than that usage of cooking tools like refrigerators opens cutting and deep frying machinery and grills that deep frying machinery and grills that not only take up a lot of energy but also cause a lot of pollution.
Other than that usage of organic meat food material and dairy products into the cooking process and party a king in recyclable food packaging to minimize resource wastage is also an important sustainable measure that transport industry can take (Friel, Barosh& Lawrence, 2014).
Therefore there is really many sectors in the Fast Food Industry where sustainability and best practice can be incorporated to ensure minimal damage to our nature and natural resources.
The best practice requirements outlined by the Australian government follower set a few simple rules.
All these rules are centered around ensuring minimal exploitation and maximum recycling and reusing the food and other resources utilized in the everyday business process of a fast food joint (Spech et al., 2014).
One of the most important sustainability best-practice measure is utilization of local and seasonal food items to minimize the energy and resources utilization transportation and harvesting of off season food items.
The second best measure taken to ensure sustainability in the Fast Food Industry is focusing on organic farming system (Spech et al., 2014).
This particular version also includes all dairy and poultry products to be complying to the animal welfare and environmental standards put forth by the Australian authorities.
Supply of Marine Products are also mandated to be accredited by the Marine stewardship Society of Australia to ensure that the Marine Products used in the Fast Food Industry are coming from a sustainable source (Friel, Barosh& Lawrence, 2014).
The usage of green food technology is also a necessary pursuit when talking about establishing sustainability in the fast food industry.
Conclusion
Susyainability is an important pursuit and it should be exercised in every sector of our society.
That is the reason behind the usage of a few measures taken by the government as a method to enforce sustainability.
This assignment articulated the set of requirements’ mandated by the best practice authority of the Australian fast food governance.
Therefore the go green food agency can incorporate this set of instructions to ensure best practice to facilitate sustainability in the fast food business operation.
References
- Lang, T., & Heasman, M. (2015). Food wars: The global battle for mouths, minds and markets. Routledge.’
- Beske, P., Land, A., & Seuring, S. (2014). Sustainable supply chain management practices and dynamic capabilities in the food industry: A critical analysis of the literature. International Journal of Production Economics, 152, 131 -143.
- Crane, A., & Matten, D. (2016). Business ethics: Managing corporate citizenship and sustainability in the age of globalization. Oxford University Press.
- Del Borghi, A., Gallo, M., Strazza, C., & Del Borghi, M. (2014). An evaluation of environmental sustainability in the food industry through Life Cycle Assessment: the case study of tomato products supply chain. Journal of Cleaner Production, 78, 121-130.
- Jaffee, D. (2014). Brewing justice: Fair trade coffee, sustainability, and survival. Univ of California Press.
- Spaargaren, G., Oosterveer, P., & Loeber, A. (Eds.). (2013). Food practices in transition: changing food consumption, retail and production in the age of reflexive modernity.
- Specht, K., Siebert, R., Hartmann, I., Freisinger, U. B., Sawicka, M., Werner, A., … & Dierich, A. (2014). Urban agriculture of the future: an overview of sustainability aspects of food production in and on buildings. Agriculture and human values, 31(1), 33- 51.
- Friel, S., Barosh, L. J., & Lawrence, M. (2014). Towards healthy and sustainable food consumption: an Australian case study. Public health nutrition, 17(05), 1156-1166.
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