Business Sustainability Attaining Business

Question: Describe about the Report for Business Sustainability of Attaining Business. Answer: Introduction In the given case scenario, Eagle Valley Health Foods, established in Perth, Western Australia engages in producing health-oriented snack bars made of nuts, fruit and cereals. The organization was established three years back and wishes to enhance its sustainability profile. Two main issues are identified that needs to be taken care of for making the business sustainable. Firstly, the organization pays high electricity bills. Secondly, the organization requires heavy water supplies for production and manufacturing purposes. Eagle Valley Health Foods aims to get rid of the above stated problems and make its business sustainable (Werbach 2013). Findings and Discussion Business Sustainability or Triple Bottom Line refers to the process by which companies manage their social, financial and environmental risks and opportunities. There are three aspects involved in attaining business sustainability: social, economic and environmental aspects (Armaroli and Balzani 2011). Social Sustainability Social sustainability can be defined as the condition that encompasses human rights, corporate governance and various other social aspects. The social sustainability helps the community in developing processes that would help in maintaining a healthy community. Social sustainability helps in maintaining quality of an organizations relationships with others. Also, attaining social sustainability shall help in unlocking new markets, attract business partners or open new product lines (Werbach 2013). Economic Sustainability Economic sustainability can be defined as the ability of an organization to generate profitability (Jnicke 2012). In the given case scenario, Eagle Valley Health Foods is experiencing heavy electricity bills. The case study states that the warehouse has corrugated iron roofing that was constructed in 1960. It was constructed with an aim of weather resistance such as high winds and durability. The fruit snack bars require optimum temperature for conservation so that the products are not destroyed. Therefore, to maintain an optimum temperature, Eagle Valley Health Foods has to continuously use heating and cooling temperatures as corrugated iron is very hot in summers and very cold in winters (Epstein 2014). There is a need to renovate the roof so that less electricity is consumed. Heavy electricity bills affect the profitability of the organizations as it is an administrative cost. Administrative cost is a recurring expense that is acquired and added to the cost of product (Keeler and Burke 2015). Due to high electricity bills, the cost of products increases thereby reducing profit margin as Eagle Valley Health Foods needs to maintain competitive prices (Armaroli and Balzani 2011). Environmental Sustainability Environmental sustainability can be defined as a broad discipline that is linked with the conservation of environment. It helps in protecting the environment by taking certain measures such as less power consumption, recycling waste, preventing pollution and minimizing carbon emissions (Morelli 2011). Conservation of electricity is not only important for reducing administrative costs, but also plays a significant role in conserving energy. The excess usage of air conditioners produces greater CFCs and increases carbon footprint (Zhao, Zeng and Yuan 2015). It is further observed that production of health bars consumes large amounts of water. The company has been keen to reduce water consumption. Water conservation is important as the supply of water is not endless. There are several strategies that can be adopted for water management such as reducing wastage and preventing water damage quality. It is difficult to change behaviours and usage pattern of water in industries as it is a critical part of manufacturing fruit bars in the industry. It is necessary to reduce water usage as it is a part of daily practice that causes significant harm to the community and compromises needs of future of the entire community (Laurent, Olsen and Hauschild 2012). Conclusion and Recommendations Conclusively, development of sustainability is important for the organizations. The organizations are facing pressure increasingly from the communities and governmental bodies to switch to sustainable practices. Eagle Valley Health Foods needs to take care of two issues: electricity consumption leading to heavy bills and excess water consumption causing environmental crisis. Social sustainability can be attained by improving the lives of existing labours in the organization. Eagle Valley Health Foods can meet the basic needs of its employees to satisfy them greatly. For creating a socially sustainable profile, the organization can partner with other businesses and pool strengths for a greater positive impact. Social investments and public policies can be promoted to help attain social sustainability. Australia also has a large community of Aboriginals who can be employed in the organization and embrace diversity. It is further recommended to renovate the warehouse roof by replacing the corrugated iron with energy efficient metal roofing. Metal roofs not only prove beneficial for residents but also the warehouse as it has a proven performance expectation of over 50 years. The interlocking panels provide maximum wind and fire resistance. It also provides energy efficiency as it shall keep the warehouse cooler that is optimum for conservation of products manufactured by the organization. It provides energy efficiency and environmental friendliness thereby enhancing sustainability. Environmental sustainability can be enhanced by reducing consumption of water. Certain operational changes can be made by developing a regular inspection programme for hoses and pipelines. Multiple uses of water can be made to conserve water. It is also recommended to use the water extracted from air-conditioners to use for cleaning purposes. The average water use must also be assessed by applying sub-metering. References Armaroli, N. and Balzani, V., 2011.Energy for a sustainable world. Weinheim, Germany: Wiley-VCH. Epstein, M., 2014.Making sustainability work. Sheffield, UK: Greenleaf Pub. Jnicke, M., 2012. Green growth: From a growing eco-industry to economic sustainability.Energy Policy, 48, pp.13-21. Keeler, M. and Burke, B., 2015.Fundamentals of integrated design for sustainable building. Hoboken, N.J.: John Wiley Sons. Laurent, A., Olsen, S. and Hauschild, M., 2012. Limitations of Carbon Footprint as Indicator of Environmental Sustainability.Environmental Science Technology, 46(7), pp.4100-4108. Morelli, J., 2011. Environmental Sustainability: A Definition for Environmental Professionals.Journal of Environmental Sustainability, 1(1), pp.1-10. Werbach, A., 2013.Strategy for sustainability. Boston, Mass.: Harvard Business Press. Zhao, L., Zeng, W. and Yuan, Z., 2015. Reduction of potential greenhouse gas emissions of room air-conditioner refrigerants: a life cycle carbon footprint analysis.Journal of Cleaner Production, 100, pp.262-268.