Environmental Sustainability Report: Herb Gardens, Waste & Innovation

This report focuses on environmental sustainability, specifically examining the concept of supermarket herb gardens and their role in waste reduction and innovative practices. It begins by highlighting the impact of global warming and the growing need for sustainable solutions, introducing the Supermarket Herb Gardens as a response to these challenges. The report discusses the implementation of this concept by the Dutch supermarket chain, Albert Heijn, and its potential to reduce waste and improve product quality. It further explores the relationship between innovation and sustainability, emphasizing the importance of corporate responsibility in environmental protection. References to existing literature on sustainability and food systems are included, such as works by Kirkpatrick & Davison (2018), Scholz, Eriksson & Strid (2015), and Zuberi et al. (2014), which support the report's arguments. The report concludes by emphasizing the importance of innovative sustainability for future generations, combining environmental protection with efficient systems and services to preserve human health and environmental justice.

Running Head: ENVIRONMENTAL SUSTAINABILITY
ENVIRONMENTAL SUSTAINABILITY
Name of the Student
Name of the University
Author note:

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Thesis statement: Supermarket Herb Gardens as a means of lesser waste production with
better quality of crops (Scholz, Eriksson & Strid, 2015).
1. Supermarket Herb Gardens as a means of lesser waste production with better quality
of crops.
a) Introduced as a means of innovative sustainability to provide safety for the
environment.
b) This concept was introduced by the Dutch supermarket chain named Albert Heijn
in the year 2017.
c) The purpose of this innovative strategy is to combat the waste production and
provide the consumers with freshest products.
2. Impact of global warming and the urgency of environmental sustainability.
a) The driving force to introduce the concept of Supermarket Herb Gardens.
b) Emergence of supermarkets covering the entire world covers the concept of
sustainability to fit the food system of future (Zuberi et al., 2014).
c) It is a strategy for producing less waste and preserving water for the future.
3. Relationship of innovation with sustainability.
a) Emerging number of constraints are giving birth to creativity.
b) Innovation provides ample and premium place for new concepts.
c) People will be able to see the efficiency of value chain (Kirkpatrick & Davison,
2018).
d) Effect of innovation is also associated with corporate responsibility for
environment sustainability.
Conclusion: Innovative sustainability is the process of considering sustainability with new
concepts developed by several research work. It reflects the initiatives of the next generation
for the development of economic and environmental growth. It combines the notion of

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protecting the environment with innovative natural systems to deliver efficient stuffs and
services aiming to preserve the human health, environmental justice, and equality. To define
the term, sustainability it can be said that, it is a process to meet the present humanly
requirements without compromising the opportunity of the future generation. There are three
main components attached with the concept of sustainability – environment, social
responsibility, and development of the economy. Quality of environment refers to unpolluted
atmosphere and it also includes the responsibility of the business corporations also.

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References
Kirkpatrick, J. B., & Davison, A. (2018). Home-grown: Gardens, practices and motivations in
urban domestic vegetable production. Landscape and Urban Planning, 170, 24-33.
Scholz, K., Eriksson, M., & Strid, I. (2015). Carbon footprint of supermarket food
waste. Resources, Conservation and Recycling, 94, 56-65.
Zuberi, M. I., Kebede, B., Gosaye, T., & Belachew, O. (2014). Species of herbal spices
grown in the poor farmers’ home gardens of West Shoa, Highlands of Ethiopia: an
ethnobotanical account. Journal of Biodiversity and Environmental Sciences
(JBES), 4(4), 164-185.