Dunkin' Donuts: Refreshing Services, Environmental Sustainability, and Conversations - Essay Sample

Introduction

I opted for Dunkin' Donuts as my topic due to its popularity and progress that it has done towards environmental sustainability (Schubert et al. 2010). Dunkin' Donuts provides refreshing services such as coffee and other food items in the morning hours and any additional time in the day to many people both in the United States and the entire world where the Dunkin' Donuts has opened its locations. Dunkin' Donuts also provides a conducive environment for people to have their conversations as they take their lunch or breakfast during the day, as it makes them feel relaxed and feel at home from the bottom of their comfort. However, despite the many services that Dunkin' Donuts provides to its customers, they have done a lot in terms of environmental sustainability and development both in the United States' cities and the outside world where they have established their locations.

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Statement of Relationship

Dunkin' Donuts, which has been abbreviated as DD since 2019, is known to be the world's leading when it comes to baked goods, coffee, and dozens of beverages. The organization is thought to serve over 3 million customers daily throughout the American cities and the entire world (Schubert et al. 2010). Creating a comprehensive platform from which many people interact and get to know each other as they are taking their refreshment during the day. Despite the great achievement that Dunkin' Donuts has achieved in its business, it has, however, done a lot in ensuring that there is a sustainable environment in the current world.

For instance, Dunkin' Donuts, together with Baskin-Robin in the United States, have significantly contributed to ensuring a better environment and health are living to people through the goods that they cook and bake. The organization has been at the forefront in providing that there are better menus for its customers, like in offering new items that have less fat and sugar. DD, since 2013 and 2014, is known to have come out with goods that had 25% less sugar or calories, less sodium or fats than other products in the menu, and the addition of ingredients that are nutritionally important to the body.

On the other hand, when it comes to the environment, Dunkin' Donuts understands that what needs to be done today will significantly have a significant impact on the days after. Therefore, the organization is fully committed to serving the interest of its customers, communities, and the entire world at large in ensuring there is a sustainable environment in the current and the many years to come. Hence this is mainly done through:

Sustainable Packaging

Dunkin' Donuts is devoted to making improvements and modifications of their packaging materials in the sense that they are safe to the environment and their business (Packaging, 2012). The organization, therefore, examines its packaging services progressively with its suppliers to reduce the amount of the materials used in the packaging and increase recycled materials with an effort to find new options of biodegradable materials that can be used for packaging. Hence Dunkin' Donuts has made several transitions since 2005 with an attempt to improve the materials that are used in the packaging of their products in ensuring there is a sustainable and conducive environment to the community and the entire planet. The figure below shows some of the packaging material Dunkin use to conserve habitat and promotion of healthcare.

Fig 1.1: Dunkin' Donut cups

Dunkin' Donuts has been using recycled materials for an extended period, for instance, in 2014, the company is said to have used 100% recycled paper on the bagel bags, which made it save over 20 million pounds of new articles per annum (Packaging, 2012). Despite that, the organization is progressively continuing with its objectives in bettering the world's surroundings without any delays. In 2018 Dunkin' Donuts had announced its plans on eliminating the use of polystyrene cups by 2020. They plan to replace the polystyrene cups with the double-walled paper cups which are conducive to the environment due to their biodegradable trait, therefore, ensuring no pollution to the environment.

Sustainable Restaurants

In 2014 the organization also established a Dunkin' Donuts achievement plan intending to assist the company in developing sustainable and efficient restaurants in the United States of America (Schubert et al. 2010). The green achievement restaurants were built through the use of LED lighting elements that minimized the use of energy, water-reducing features, and many more features that it has modified to be more energy-efficient to the environment. Thus making the United States utilize the Dunkin concepts of the green achievement restaurant projects in the United States of America. The below shows Dunkin healthy food products and it engage people in its sustainability process.

Fig 1.2: Dunkin nuts fig 1.3: Dunkin' Donuts report on sustainability

Thus Dunkin' Donuts provides a platform where all the opinions of its customers are aired according to their services and products, after which they are given feedback within the shortest time possible (Schubert et al. 2010).

Conclusion

In conclusion, Dunkin' Donuts through its exceptional services and baked foods and beverages has displayed to be the world's leading organization in the forefront in the campaign of sustainable development both for its customers across the world and its surrounding areas through its efforts in ensuring that there is a better life for people in the current world and the future world.

References

Packaging, G. F. F. (2012). A Roadmap to Best Practices. Dogwood Alliance report (2013). Retrieved from https://www.comunicarseweb.com/sites/default/files/biblioteca/pdf/1330470083_Dogwood-Packaging-Report-Final.pdf

Schubert, F., Kandampully, J., Solnet, D., & Kralj, A. (2010). Exploring consumer perceptions of green restaurants in the US. Tourism and Hospitality Research, 10(4), 286-300.Retrieved from https://journals.sagepub.com/doi/abs/10.1057/thr.2010.17