In recognition of his continuing commitment to sustainable business practices, Burgerville President and CEO Tom Mears has been awarded the 2007 Trendsetter Award by the Foodservice Consultants Society International (FCSI). Mears will be presented with this prestigious foodservice industry award at the FCSI North American Conference on October 9 in Atlanta.
Each year, the Trendsetter Award is presented by the FCSI board of directors to an individual who best exemplifies innovation, creativity and unique and lasting contributions to the foodservice industry. Mears was fundamental in the creation of the unique Burgerville concept which focuses on a commitment to sustainable business practices. At Burgerville, sustainable values mean helping people, communities and the environment thrive, thus maintaining their mission of always “serving with love.”
Burgerville is at the forefront of sustainable business with its implementation of several innovative initiatives including an industry leading healthcare program, an expanded leadership development training program for employees, the utilization of 100 percent wind power, the recycling of used trans fat free cooking oil from its restaurants into biodiesel fuel and the introduction of company wide recycling and composting.
“Tom Mears commitment to sustainable business practices at the Burgerville chain of restaurants has been both pioneering and exemplary,” said John Cornyn, Chair-Elect, FCSI North America. “In the highly competitive world of fast food restaurants and ‘full-meal deal for the cheapest possible price’ consumer mindset, it is refreshing to know that social and global environmental concerns can be integrated into a successful business model. Mears has truly identified himself as a trendsetter through the implementation of fresh, local, and sustainable practices at all Burgerville restaurants and we at the FCSI are pleased to present him with the prestigious Trendsetter Award for 2007.”
“We believe in putting people first by adopting sustainable business practices that are good not only for the environment, but serve the well being of each community we are in,” said Mears. “At Burgerville, we are committed to changing the way that business does business by demonstrating ways sustainability can be put into general practice. We are deeply appreciative of the FCSI for recognizing our efforts and allowing Burgerville to encourage other businesses to take this journey with us.”
To further educate businesses and attendees on the importance of employing sustainable practices, Mears will be a featured speaker on the “Green Hot Trends” panel during the FCSI conference. This panel discussion will examine trends in foodservice, emerging new standards, and how “green” business is affecting the foodservice industry. Mears will give an overview of the practices which have been implemented at Burgerville restaurants to promote sustainability in the Pacific Northwest and his thoughts on how others can support environmentally friendly measures in their daily business practices.
