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Chapter 6 Distribution and Channels - Coggle Diagram
Chapter 6 Distribution and Channels
Transportation
Can transport food by water, rail, road, or air
Food travels an average of 1,500 miles
Most of the transport comes from truck
Contributes significantly to global greenhouse gas emissions
Boat and train have the lowest GHG emissions
Ex. Ocean spray moving from New Jersey to Florida and saved up to 40% on transportation cost and reduced GHG emissions by 65%
Companies are always looking how they can reduce their GHG emissions and be more fuel efficient
Refrigeration takes up 40% of the total energy requirements during distribution
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Facility Management
Conserve energy and water
Clean green and optimize indoor environmental quality
Energy efficient lighting
on-off schedule for equipment
Water-efficient equipment, fixtures, and faucets
Smoke-free facility
Refrigeration comprises over half the energy use at food retail outlets
Energy-efficent kitchen and equipment would reduce GHG emissions
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Food Service Distribution (Gordon)
Regular maintenance program to meet emission standards
Reduced total miles and fuel consumption
Source products close to distribution centers and seeking out backhaul opportunities to limit overall supply chain
Facility audits identify key opportunities and plans for improvement
Motion lights and efficient lights reduced electricity costs by 9%
Chemical-free treatment processes are used to treat water used in cooling applications
Food Retailer (J. Sainsbury)
Better vehicle aerodynamics
15% reduction in turnaround time and 12% improvement in empty runnin glevels help cut GHG emissions
Trucks that run on natural gas which reduces GHG emissions by 25%
Opened a store with 100% LED lighting and had a 59% energy savings compared to traditional lighting
Largest source of renewable energy comes from powere purchase agreements that are generated by another party
13.5% of the company's electricity is from renewable resources
Sainsbury wants to put all waste to positive use
Has moved to 50% recycled material for their shopping bags
Food Service operations (Subway)
Looked into location of restaurants and distribution centers
Saves 17,000 shipments and reduces 21.8 million miles due to location changes
Restaurants use more LED lights
Energy Star rated ice machines, refrigerated back counters, and reach in coolers and freezers
Uses only-low-flow faucets saving 182.1 million gallons annually
Tries to take nothing to landfill
Try to minimize packaging coming to the restaurants
Towel and tissue products are made with 100% recycled material