Making a ‘green’ impact is your best asset

Beyond product lines and bottom lines, a successful business today is probably one that will be remembered years from now for making a big impact on sustaining life and environment. To sustain has several meanings that relate to the food and beverage industry – to nourish, to feed, to support, to continue, to nurture. With resources dwindling and populations growing, to feed the world and to ensure the continued flow of food resources – in the course of making a profit – may be a company’s most valuable legacy.

If the above sounds familiar, it’s because I lifted it from the Editor’s Note of the FoodPacific Manufacturing Journal, September 2013 issue. For those who haven’t read the magazine, it has special reports on sustainability, one of which is an interview with Bioversity on sustainable diets. Another is an article contributed by Iuliana Nita, global marketing manager, Food & Beverage, Process Systems division of Saint-Grobain Performance Plastics, on how little sustainable practices can make huge impact.

The long and short of it is that while sustainability is easier said than done, people expect companies to get it done, and at the soonest time.