Burgerville Supply Chain Case - School of Business Administration ...

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Three requirements of a credible certification scheme Standard: The standard must be clear, unambiguous and publicly available so there is clarity about what compliance with the standard means. Certification: All certification against the standard must be carried out by third party, independent organizations following clear, defined procedures. Certification is not usually carried out by the organization which developed the standard, but rather by organizations specializing in certification called certification bodies. Certification bodies must have the systems, procedures and personnel to ensure credible, replicable certification against the standard. To ensure a consistent and high standard of certification, the certification bodies must be approved and monitored through an accreditation program. Accreditation: This is the process of ‘certifying the certifiers’ and must be carried out by a competent, independent body capable of ensuring that all certification bodies provide a consistent interpretation of the standard through approved procedures and processes. Adapted from: Nussbaum, R., Garforth, M., Wenban-Smith, M., and Scrase, H. 2000. An Analysis of Current FSC Accreditation, Certification And Standard Setting Procedures Identifying Elements Which Create Constraints For Small Forest Owners. United Kingdom Department for International Development (DFID) DFID Project R7589 Forestry Research Programme Appendix 12- Three requirements of a credible certification scheme 30
Appendix 13- Third Party Certification Third Party Certification Certifications of consumer products and production processes are used as a signal of the attainment of a set of attributes, or a demonstration of a set of practices that adhere to defined guidelines. The guidelines for these processes and products vary depending on the aim of the individual certification and are created to promote a specific mission, such as an environmental or social focus. Ultimately, certification is meant to act as a communication medium, transferring specific information about characteristics invisible to the concerned party. In the realm of food and agricultural certifications, examples include: Kosher Certified, USDA Organic, and Rainforest Alliance Certified. With each of these certifications, there is a designated set of guidelines or attributes to which the process must adhere or that the product must attain. For example, in order for a product to receive the USDA Organic certification it must have been produced (or grown) with strict regulations on fertilizers, pesticides, hormones and other “non-natural” additives. xviii The goal of this certification is to provide consumers assurance that the product was produced to the standards of the certification. There are two essential parts to a certification: establishing a measurable set of characteristics or attributes that comprise and embody the desired certification, and validating the certification. The process begins with an organization that wishes to convey a message about a product or process. Once organizations have drafted a body of attributes, verification processes must be established. This verification can be obtained on a first, second or third-party basis. First-party certification is gained when an organization assesses itself, and determines whether or not it is meeting a set of standards. Second-party certification comes from an outside organization, but that organization has some kind of stake in the company that it is attempting to certify. Third-party certification is gained when an entity totally independent of the firm seeking certification is brought in to assess whether or not the standards in question are being met. Thirdparty certification is, in that sense, the most objective and unbiased level of certification (APPENDIX 12). There are two major perspectives on third-party certification in the food industry as a mechanism for conveying information to consumers. From one perspective, proper certification is able to convey, in a simple and understandable way, a vast array of codified knowledge to consumers about the product that they consider purchasing. It is a way to encourage producers to meet common regulations beyond those set forth by the FDA. However, another perspective is that certification is a means for producers to hide behind a label – to meet a set of minimal standards while ignoring any real and meaningful change to the way that company does business – that third-party certification favors form over substance and lulls consumers into a false sense of security and a state of ignorance of the real impacts of their purchasing habits. 31
Page 1 and 2: Burgerville: Sustainability and Sou
Page 3 and 4: The Company George Propstra founded
Page 5 and 6: in addition to traditional fare, mo
Page 7 and 8: Hensey, director of The Oregon Envi
Page 9 and 10: Liepold Farm Berries As Jack consid
Page 11 and 12: source their coffee from Portland R
Page 13 and 14: transportation and storage of chick
Page 15 and 16: Appendix 2 - Food Spend 15
Page 18 and 19: Appendix 5 - Local Farmer Map Farm/
Page 20: Appendix 7 -Regular Menu and Season
Page 23 and 24: FA got its start in 1998 with a sin
Page 25: Appendix 9 - Awards and Accolades 2
Page 29: Appendix 11 - Burgerville Distribut
Page 34 and 35: Appendix 15 - Farmer-Distributor-Bu
Page 36: Cited Sources i Eric Scholsser. Fas

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