Social, environmental and economic impacts–Restaurante do Costinha
| Questions 3.1 e 3.2 | |||
|---|---|---|---|
| Dimensions | Description of impacts | Sustainable practices | Impacts/Quantification |
| Social | Social concern for social impacts and innovations in human communities inside and outside the organization (unemployment, social exclusion, poverty, organizational diversity, etc.) | Hire staff from the community where the restaurant is located | Job generator, 14 employees with a direct impact on their families: R$470,400.00/year |
| Suppliers of small family nuclei products | Income for family producers. COGS comes from these producers: R$509,460.00/year | ||
| Environmental | Concern about environmental impacts from the use of natural resources and pollutant emissions | Decrease in waste | Reduction of up to 7,000 kg of waste per year. Cost of kg R$14.14: R$98,980.00/year |
| Pesticide-free organic products | Healthy and organic food offer | ||
| Economic | Concern for economic efficiency, without which they cannot be perpetuated. For companies, this dimension means profit and competitive advantage in the market in which they operate | Restaurant becomes recognized for its sustainable activities | Niche customers looking for organic products |
| Rainwater harvesting and solar energy | Reduction of annual expenditure on water and energy: R$36,000.00/year | ||
| Total | R$1,114,840.00 | ||
| Questions 3.1 e 3.2 | |||
|---|---|---|---|
| Dimensions | Description of impacts | Sustainable practices | Impacts/Quantification |
| Social | Social concern for social impacts and innovations in human communities inside and outside the organization (unemployment, social exclusion, poverty, organizational diversity, etc.) | Hire staff from the community where the restaurant is located | Job generator, 14 employees with a direct impact on their families: |
| Suppliers of small family nuclei products | Income for family producers. COGS comes from these producers: | ||
| Environmental | Concern about environmental impacts from the use of natural resources and pollutant emissions | Decrease in waste | Reduction of up to 7,000 kg of waste per year. Cost of kg R$14.14: |
| Pesticide-free organic products | Healthy and organic food offer | ||
| Economic | Concern for economic efficiency, without which they cannot be perpetuated. For companies, this dimension means profit and competitive advantage in the market in which they operate | Restaurant becomes recognized for its sustainable activities | Niche customers looking for organic products |
| Rainwater harvesting and solar energy | Reduction of annual expenditure on water and energy: | ||
| Total | |||
Source(s): The authors (2021)
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