Businesses these days face the issue how to run their operations sustainability. One of the more common concerns in sustainability is that how business moves their raw materials, and manufactured products. The use of trucks, ships and other modes of distribution consume energy and businesses are focusing on shorter supply chains in order to reduce emissions. Supply chain can be adjusted from the sourcing to the manufacturer end or from the manufacturer to the retail end, which is the delivery end.
This research essay selected restaurants as a form of business to understand how emission control and energy use has been applied in its supply chain, especially in the delivery (manufacturer to end customer delivery). The focus is on how restaurant businesses are seeking to reduce their supply chain length, in terms of both sourcing and delivery in order to become environmentally sustainable.This was as much fuel loss for the company and was also very much of an increase in carbon emissions as well. Furthermore, some of the routes were seen to be redundant and were identified to be leading to more energy loss for the company. These were just not acceptable for the company, and Easy Deliveries sought a better way to control their supply chain and optimize the delivery chains. Swift was able to offer better alternatives for the company.