How do sustainable business models contribute to the environmental and economic health of St Andrews?
December 2024
Authors: Tatum Macdonald, Gianna Bruno, Hannah Orchison, Aileen Brechin, John Yoder
Junior Editor: Sofiia Yevmenkina
Editor-in-Chief: Cadence Mak
Deputy Editor: Grace Risucci
Executive Summary
Data collection included interviews, surveys, and secondary research to address the research question holistically.
Organized interviews with local food and drink businesses, explored their sustainable practices, motivations, and challenges. An online survey targeting the University of St Andrews community captured consumer opinions and behavioral patterns related to sustainability.
Small businesses showcase incremental sustainability efforts, while larger chains use their scale to implement systemic changes.
Businesses are increasingly shifting towards sustainable packaging, such as biodegradable and recyclable materials, driven by consumer demand for eco-friendly options.
Local businesses like The Criterion focus on waste segregation, while chains like Nando’s and Fairmont adopt strategies such as food repurposing and composting.
Effective packaging and waste management practices positively impact St Andrews’ environmental and economic health. By reducing waste and recycling, businesses align with community values and environmental goals.