LOGISTICS VIEW
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Subway’s Transformation EDITORIAL
Katherine Doherty, Editor-in-Chief
631-963-6228; kdoherty@foodlogistics.com
Elise Schafer, Assistant Editor
S
ubway is one restaurant chain that stands by its motto—eat fresh, live green.
From the produce that it sources, to food the it makes, to the stores that service 920-563-1692; eschafer@foodlogistics.com
its customers, the sandwich maker has incorporated sustainable best practices John Sidor, Art Director
631-963-6362; jsidor@foodlogistics.com
throughout its entire operations.
No small feat for a company that has 32,974 restaurants in 92 countries. April Terreri
Contributing Writer
In this month’s cover story, “Carbon Calculations,” [page
Editorial office: 3 Huntington Quadrangle, Suite 301N,
25], we look at some of the steps that Subway took to reduce its
Melville, NY 11747 Fax: 631-845-2723
carbon footprint—and the cost savings it has garnered so far.
For example: ADVERTISING SALES
• Distribution efforts were made to strategically relocate Jolene Gulley, Publisher
several redistribution centers next to vendor manufacturing 480-413-0354; jgulley@foodlogistics.com
facilities, saving an estimated 1,666,079 gallons of gas per year Fax: 480-835-7027 Mobile: 602-315-9240
and eliminating 10,491 truck loads annually; Judy Welp, East Coast Sales Manager
• Along with making napkins with 100 percent recycled 800-547-7377, ext. 2007; jwelp@foodlogistics.com
materials—of which 60 percent is post consumer recyclable, 1288 E. Canyon Way, Chandler, AZ 85249 Fax: 480-240-4897
saving an estimated 147, 000 trees annually—Subway has also Carrie Konopacki, Midwest/West Sales Manager
DOHERTY 920-568-8309; ckonopacki@foodlogistics.com
switched the materials used for the manufacturing of its cutlery
1233 Janesville Ave., Fort Atkinson, WI 53538
and 32 ounce plastic drinking cups from polystyrene to polypropylene. Fax: 651-203-0460
• The change resulted in an annual resin savings of more than 610,000 pounds and Sara-Emily Steadman, Classified Sales Manager
saves an equivalent of 13,000 barrels of oil. 800-547-7377, ext. 1344
The company has a transportation management center plan in the works, which will sara-emily.steadman@cygnusb2b.com
ensure all routes are optimized and all trucks are full, reducing freight costs and green
house gasses. PRODUCTION
Many food companies are reducing their carbon footprints in various areas of their Suzette Schear, Production Director
supply chains. And not because it’s environmentally better—but because it has sub- 631-963-6260 Fax: 631-845-4069;
suzette.schear@cygnuspub.com
stantial economic payback as well. For example, Tropicana, the Chicago-based division
of PepsiCo, reports that it is reducing particulate matter emissions by an estimated
REPRINT SERVICES
16 tons per year and nitrogen oxide emissions by 373 tons per year, by upgradi