Ethics Writing Assignment:
In this assignment, I would like to talk about one of my favorite chain fast-food restaurants Shake Shack. Shake Shack began as a small hot dog stand operating out of Madison Square Park in New York City in 2001 and grew into a gourmet fast-casual restaurant with more than 377 locations both domestically and internationally. The company has been practicing sustainability and volunteerism toward the environment. Shake Shack grew up having an environmentally conscious ethos.
Shake Shack’s menu reveals the company’s deep exposure to agriculture industries highly sensitive to climate change. Its array of Brooklyn Brewery beers requires large quantities of water for production, and its Stumptown Coffee offerings are strongly affected by changing temperatures impacting global coffee bean yields. However, perhaps at the forefront of its concerns, is its reliance on livestock-based ingredients for the bulk of its menu. Not only does livestock demand significant amounts of resources (land, crops, and water), but it also causes significant damage to the environment. It is responsible for 8% to 18% of global greenhouse-gas emissions. Cattle are the biggest contributor and disproportionately account for 77% of emissions per 59 million tons of protein, compared to pork and poultry, which account for 10% per 215 million tons.
Founded by Danny Meyer, Shake Shack’s business is marked by “enlightened hospitality” detailed in Meyer’s book, Setting the Table. However, it also demonstrates forward-thinking sustainability efforts, which include innovative store design, recycling initiatives, and carefully selected supplier relationships. These initiatives are thorough and offer a model for responsibly addressing climate change.
Tracking and reducing environmental impact
In 2021, Shake Shack transitioned to-go bags to 100%-recycled fiber, including 95% post-consumer content. It also launched a pilot of plastic-free and carbon-negative straws and cutlery in several markets as well as installed solar panels at five locations with more on the way, saving the equivalent of 1,427 gallons of gasoline or 29 barrels of crude oil per year. In addition, 30% of Shack openings in 2021 realized a 20% YOY reduction in Kitchen Exhaust System energy usage.
Finally, after reading a lot of articles about Shake Shack and getting to know about the company’s success, I would recommend staying the same and keep improving on what they are doing to gain customers’ trust.
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