This document discusses sustainability in the food and beverage industry. It defines sustainability as meeting present needs without compromising future generations' ability to meet their own needs. Choosing sustainability impacts agriculture, human health, the environment, small businesses, and job growth. Specifically, the document discusses how pasture-raised agriculture is more sustainable than industrial agriculture. It also explains how restaurants can promote sustainability by sourcing locally from small farms and being conscious about materials and operations. The restaurant Grind is highlighted as an example that strives to be sustainable in these ways.

1. Sustainability and the
Food and Beverage Industry

2. Why are we so interested in
sustainability?

3. Sustainability-[suh-stey-nuh-bil-i-tee]
• Breaks down to sustain and ability
• Sustain comes from La7n-sustenere
• Maintain
• Support
• Ability comes from La7n-habilis
• Having the means to
• Fitness or capacity to

4. most popular defini7on is
MEETS THE NEEDS OF THE
PRESENT WITHOUT
COMPROMISING THE ABILITY OF
THE FUTURE GENERATIONS TO
MEET THEIR OWN NEEDS (Brundtland
Report of 1987)

5. Restaurants have a large impact on food
consumpBon—with people eaBng out more
and more

6. By choosing sustainability we have an
impact on
Agriculture
Human Health
Environmental Health
Small Businesses
Job Market Growth and Talent

7. Agriculture
Pasture
• No an7bio7cs
• Lower in calories
• Lower in total fat
• Higher levels of vitamins
• More humane, more natural
which avoids illness
• Produce and meat has more
taste
Industrial
• CaWle oXen become infected
with bacteria
• Use of an7bio7cs
• Use of chemicals
• Animals are kept in terrible
condi7ons
• Produce and meat are oXen less
tasty

8. Environmental
Pasture
• Fer7lize soil naturally
• Reduce amount of grain used
as feed
• Takes advantage of animal’s
ability to feed itself and spread
own manure
• Mul7crop system keeps land
healthy
Industrial
• Use a lot of fossil fuels
• Monocrop system which
decreases yield over 7me
• Dependent on synthe7c
fer7lizers
• Degrades soil
• Reduces biodiversity
• Generate air and water
pollutants

9. Keep Small Farmers in Business
• Small Farmers are stewards of the land
• Restaurants know exactly what they are
buying
• Restaurants get more diversity
• Driven by seasonality

10. Restaurant = large impact on
sustainability
More and more people eat out
• Longer commutes
• Longer work day
• Improved economy

11. At Grind Restaurants
Now
• Buy local
• Buy from small farmers- as
much organic and natural as
possible
• Use items in season
• Cage free eggs
• Make everything we can
in-house
Future
• Local Beef
• Free range chicken
• Have a farm to grow some
items ourselves
• Recycle water

12. Sustainability in every facet
• Use reclaimed wood
• Repurposed oil drums as stools
• Pre-loved equipment
• Choose loca7ons that are environmentally conscious
• Use cloth napkins
• Use recycled paper
• Train staff in water and energy conserva7on

13. Sustainability dependson our people
• At Grind our staff is our most valuable partner and ally
• Constant educa7on on the importance of sustainability
• Give them opportuni7es here to keep talent here
• Open doors to staff from abroad who have new ideas

14. Customer is King
• Customer sa7sfac7on is key
• Being responsible business owners means staying in
business to con7nue spreading this philosophy
• Make sure guests are engaged and happy and
coming back
• Talking to guests and seeing what is important to them
• Prac7cing sustainability in a price conscious market

15. Roadmap
Even small steps maWer. What maWers most is
having a roadmap to the future and s7cking to
the overall goal despite challenges and detours.
Sustainability is a large word with great implica7ons.
Even small business can have an impact one egg
at a 7me.