This article describes a method for promoting sustainable business practices in the hospitality sector and focusses on energy usage in hotels. It raises questions about the actual impact of eco-labels on actual environmental performance.
New consumer awareness is shifting industry towards more sustainable practices, creating a virtuous cycle between producers and consumers enabled by eco-labelling. Eco-labelling informs consumers of specific characteristics of products and has been used to market greener products. Eco-labelling in the food industry has yet been mostly focused on promoting organic farming, limiting the scope to the agricultural stage of the supply chain, while carbon labelling informs on the carbon footprint throughout the life cycle of the product. These labelling strategies help value products in the eyes of the consumer. Because of this, decision makers are motivated to adopt more sustainable models. In the food industry, this has led to important environmental impact improvements at the agricultural stage, while most other stages in the Food Supply Chain (FSC) have continued to be designed inefficiently. The objective of this work is to define a framework showing how carbon labelling can be integrated into the design process of the FSC. For this purpose, the concept of Green Supply Chain Network Design (GSCND) focusing on the strategic decision making for location and allocation of resources and production capacity is developed considering operational, financial and environmental (CO2 emissions) issues along key stages in the product life cycle. A multi-objective optimization strategy implemented by use of a genetic algorithm is applied to a case study on orange juice production. The results show that the consideration of CO2 emission minimization as an objective function during the GSCND process together with techno-economic criteria produces improved FSC environmental performance compared to both organic and conventional orange juice production. Typical results thus highlight the importance that carbon emissions optimization and labelling may have to improve FSC beyond organic labelling. Finally, CO2 emission-oriented labelling could be an important tool to improve the effects eco-labelling has on food product environmental impact going forward.
This paper presents the results of the research project ‘Going Eco, Going Dutch’ (2015- 2017), which investigated the production, design and branding of fashion textiles made from locally produced hemp fibers in the Netherlands. For fashion labels and designers it is often difficult to scrutinize the production of textile fabrics manufactured in non-European countries due to physical distance and, often, non-transparency. At the same time, many designers and established fashion brands increasingly search for sustainable textiles that could be recycled or upcycled after being used by consumers. For the project ‘Going Eco, Going Dutch’, local textile manufacturers and fashion brands closely collaborated to explore how to develop fashionable textiles made from locally produced hemp – from the very first fiber to the final branding of the fashion product. In addition to the technical insights on the production of hemp, this paper will present and highlight the importance of the visual identity of the textiles, which was created by using Dutch traditional crafts – suggesting that this should be understood in terms of Kristine Harper’s ‘aesthetic sustainability’ (2017) as an essential design strategy. In addition, this paper will reflect on the importance of storytelling by focusing on locality and transparency, and on creating an emotional bond and connection between producer, product and consumer. This paper will argue that this form of ‘emotional durability’ (Chapman, 2005, 2009) is essential to both design and branding strategies. Moreover, this paper will critically reflect on the performance of Dutchness – Dutch national identity – through these locally produced fibers, textiles and fashion products.
MULTIFILE
