Eagle Valley Health Foods Answers Assessment Answer

Answer:


Introduction :

Eagle Valley Health Foods is located in eastern outskirts of Perth, Western Australia and established three years ago. Mr Martin Clifton is the CEO of the company. This company is producing health-oriented snack bars made of fruit, cereals and nuts. This company is making profit due to increased interest of people in the healthy eating and ready to make substantial investments. CEO objective is to improve Corporate sustainability to improve company reputation and financial status. CEO is facing two problems in terms of high electricity bills required for the cooling and heating of the facility in summer and winter respectively and water consumption is more for the manufacturing of health bars. This facility is constructed long back in 1960 with corrugated iron. It is a two storey warehouse which houses the company offices and factory area. This building has never been renovated since 1960.

Findings & Discussions :

Environment protection: This company is doing more with less. Due to implementation of innovative technologies, there is the less consumption of natural resources for the manufacturing these snack bars. This ultimately results in the protection of the environment from the extinction of valuable nutritional resources. Consequently, there is the regular supply of raw material for the company and sustainable growth of the company. This protection, optimum usage and conservation of the natural resources, support global initiatives of climate change. Moreover, this company is located in the outskirts of Perth, there is less impact on the community and society in terms of pollution or waste disposal.

Sustainable agriculture: Most importantly in this business model, raw material required for the production of snacks bar make way for the sustainable agriculture and horticulture. Sustainability of the company and farmers complements each other. Additionally, agriculture produces number of employments and plays an important role in climate change as well.

Well-developed community: Due to the employment of the farmers, there is the improvement in the economic, social and environmental status of the farmers and as a result there is the building of well-developed community. Sale of the products in the well-developed community is more and this strongly affects the sustainability of the company and community. There is the improvement in the nutritional status of the people by consuming these products and there is an increase in demand of the products in the future also. In this scenario, company gets profit and farmers’ community gets more work, job opportunity and income. This resolves the issue of resource insufficiency and public health.

Integration of profitability and climate change: For any business to make sustainable growth, profitability is the prime measure. Profitability can be measured based on the leftover earnings after deducting all the expenses. With the good product portfolio, there is a good amount of the sale of these products. However, profitability can be improved by reducing expenses in terms of electricity bills and optimum water consumption. Expenses in terms of electricity bills increased in maintenance optimum temperature in the facility. As these products are prone to be thermo labile, it is necessary to preserve these products in extreme temperature variations in summer and winter. Moreover, this results in additional consumption of energy which negatively affects energy conservation and finally stress on the natural resources for the generation of the energy. Consumption of extra water also adversely affects natural resources. Both electricity and water are required for the sustainable growth of the company. Hence, steps should be taken to avoid the extra use of electricity and water. Optimum consumption of electricity and water also has a positive impact on the society. Sustainability of the business doesn’t depend merely on the profit, but the way forward to profit making, is the most important component of the sustainability. Saving electricity and water are the way forward for the profitability and sustainability of Eagle Valley Health Foods.

Products and supply chain: Production strategy is changing according to the consumers’ needs and it makes wider choices of products for the consumers, which ultimately results in the sustainable growth. These products are meeting the criteria of government’s rules and regulations for food products. Strategic supply chain has been established which helps to move in a positive direction towards sustainability.

Economic status and employees: The company is planning to make significant investments and making healthy workplace atmosphere for employees, will definitely improve the sustainability of the company.

For the successful sustainability of business, how much profit and a way or path of making profit, both have prominent impact. Away or path of making profit is the integration of corporate responsibility towards society, sustainability and business.
As a whole unit, Eagle Valley Health Foods believes in performance with diligence. Company aims to provide cost effective nutritious products without impact on the environment and taking care of the employees and community. Altogether, this strategy will help to improve and maintain both profitability and sustainability of the company.

(Aghashahi et al., 2013; Brebbia and Popov, 2013; Bruyeron et al., 2010; Pohl and Tolhurst, 2010).

Conclusion & Recommendations :

Collaborative efforts of all the stakeholders like CEO, production employee, sales employee, farmers and consumers, definitely improve the sustainability of the business. Business sustainability can be improved my making excellent relationship with other organisations which can be helpful in solving the problems and increasing the profitability. Eagle Valley Health Foods can improve the sustainability by implementing the sustainable agriculture for raw material supply, by producing innovative products to provide nutrition and to make profits and by water and electricity conservation to conserve climate change.

Reference List:

Aghashahi, B. et al. (2013). Corporate social responsibility reporting of food industry major players. Interdisciplinary journal of contemporary research in business, 5(2), pp. 751 – 761.
Brebbia, C.A. and Popov, V. (2013). Food and Environment II. The Quest for a Sustainable Future. WIT Press. Southampton. UK.
Bruyeron, O., Denizeau, M., Berger, J. and Trèche, S. (2010). Marketing complementary foods and supplements in Burkina Faso, Madagascar, and Vietnam: lessons learned from the Nutridev program. Food and Nutrition Bulletin, 31(2), pp. S154-67.
Pohl, M. and Tolhurst, N. (2010). Responsible Business: How to Manage a CSR Strategy Successfully. John Wiley & Sons.

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