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In This Issue
Editor's Note
BSR at 20: What Did We Learn?
As we close 2012, BSR’s 20th anniversary year, we are taking a moment to reflect on our collective progress in sustainable business.
Throughout the year, we held a series of dinner debates to explore what has, and what has not, changed in sustainability—and what we must do now to accelerate progress. This week’s feature article offers highlights from those gatherings in Beijing, Hong Kong, London, New York, San Francisco, and Shenzhen, as well as an analysis of the common themes that arose.
Also this week—as many of us around the world gather for celebratory holiday meals—we release the next in our series of business briefs on food waste. Our latest report examines business solutions to household food waste, which equals more than 65 billion pounds thrown away in the United States each year.
And, ‘tis the season for lists: We leave you with our top-five most popular articles and other content of 2012.
Please note that the BSR Insight will be on hiatus for the next two weeks, with our first edition—featuring a new look, with more content—arriving in your inbox on January 8.
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In Depth
BSR at 20: What Did We Learn?
By Eva Dienel, Associate Director, Communications, BSR; Julia Robinson, Communications Associate, BSR
Throughout 2012, BSR held a series of six dinner debates in Asia, Europe, and the United States to explore the current state of sustainable business, and how we can fast-forward progress. Here's what we heard, and our thoughts on where we must go from here.
Read more →
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Toolbox
The Waste on Your Plate
A large portion of the more than 65-billion pounds of food waste in U.S. landfills stems from household waste—the food and drink we buy but don’t consume. This costs businesses and consumers, contributes to greenhouse gas emissions from landfills, and squanders the water, energy, and other outputs expended from farm to fork.
BSR’s new brief on household food waste examines how companies can encourage consumers to waste less. The business benefits are clear, including heightened consumer loyalty, increased brand equity, revenue generation, and cost savings.
Approaches include helping consumers:
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Understand the consequences of food waste. Companies can raise awareness by making an economic argument and highlighting societal benefits.
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“Right size” their purchases. Companies can adjust portion sizes and discourage waste.
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Improve knowledge about food storage, leftovers, and disposal. Companies can use clear labeling and innovative packaging.
For more information on food waste, read BSR’s report “Waste Not, Want Not” and Asia Communications Manager Nina Jatana’s blog on food waste in Hong Kong, or contact Food, Beverage, and Agriculture Director Kai Robertson.
Spotlight
BSR Content: Top Five in 2012
As the year draws to a close, we’d like to share our top five blogs, feature articles, and reports published in 2012.
Top Blogs
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Sustainability Reports: Worth the Effort?, Dunstan Allison Hope, Managing Director, Advisory Services, BSR
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Top Five Reporting Mistakes (An Unofficial List), Dunstan Allison Hope, Managing Director, Advisory Services, BSR
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How ESG Works in Private Equity, Virginia Terry, Former Director, BSR
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Partners in Sustainable Procurement: Hilton Worldwide and BSR, William Kornegay, Senior Vice President, Hilton Supply Management, Hilton Worldwide
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Has Everything Changed, or Has Nothing Changed?, Melanie Janin, Communications Director, BSR
Top Feature Articles
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2012: Sustainability Steams Ahead in Uncertain Times, Aron Cramer, President and CEO, BSR
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Climate 2.0: What Is Expected of Business Now?, Ryan Schuchard, Manager, Climate and Energy, BSR
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Four Questions to Guide Human Rights Reporting, Virginia Terry, Former Director, BSR
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Taking Ethics to the Cloud, Dunstan Allison Hope, Managing Director, Advisory Services and Ryan Schuchard, Manager, Climate and Energy, BSR
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New Geographies of Corporate Sustainability, Guy Morgan, Director, BSR
Top Reports
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