Green business with a delicious BMW owner
13 Jul 2018|9,652 views
Green, it seems, is the name of the game if you want a piece of the millennial pie. With the trendy generation of folks making the extra effort to understand fair trade, proper material purchases, or if a restaurant is doing its part in sustainability, it all adds up.
This goes to show that it's not just the millennials who are showing concern for the world. From proper prevention of dumping trash to having solid plans of making his restaurants solar-powered, Dharshan strongly believes in doing the right things for the right reasons.
"If I had a solution to not get unnecessary hype over sustainability, I would do it," says the chef wearing the BMW cap.
But it seems there's a reason for making an honest statement like that. After all, Dharshan owns a plug-in hybrid BMW X5 xDrive40e and had the intention of getting one more BMW X5 xDrive40e as his second car. But Prestige Automobiles, authorised distributor of BMW in Sri Lanka, had to turn him down due to the lack of stock. As a result, he will be test driving the BMW i3 for a month when he gets back home to see if he's able to fully utilise the electric car.
Such a liking to green cars is naturally going to put a spotlight on him. Some may even argue that it's all about the marketing hype. Dharshan's thoughts? Don't bother because there are no controlling people's arguments.
It seems the open conversation we had showed just how much of an understated person he really is. Sustainability, as he labels as something that is greatly necessary, is also being abused as a marketing hype.
Perhaps there's some unfortunate truth to his opinions. While green gains are increasing importance in corporate strategies and social media platforms for the sake of fame, the question comes with whether sustainability in itself is sustainable. After all, something that sounds this noble but makes little business sense seems nonsensical.
The solution? Sustainability needs to be proven as an action with the right intentions instead of pure advertising that's merely filled with text and images. After all, having sustainability as merely an advertisement or a marketing gimmick would result in unethical profit-making ventures, which would simply have a green business eventually turning black before you can even serve your dessert.
In that sense, it takes two hands to clap, so finding a sweet balance between the consumers' awareness and willingness to pay a premium for the food they eat and restaurants' efforts to practice sustainability is key.
Customers need to know that they're not just getting finger-licking good quality food at a restaurant like Ministry of Crab, but the manner in which the food is being produced demands the premium that they pay.
Needless to say, restaurants will also need to understand that they will be bearing the brunt of social irresponsibility should they not safe keep the trust given by all customers.
Green, it seems, is the name of the game if you want a piece of the millennial pie. With the trendy generation of folks making the extra effort to understand fair trade, proper material purchases, or if a restaurant is doing its part in sustainability, it all adds up.
This goes to show that it's not just the millennials who are showing concern for the world. From proper prevention of dumping trash to having solid plans of making his restaurants solar-powered, Dharshan strongly believes in doing the right things for the right reasons.
"If I had a solution to not get unnecessary hype over sustainability, I would do it," says the chef wearing the BMW cap.
But it seems there's a reason for making an honest statement like that. After all, Dharshan owns a plug-in hybrid BMW X5 xDrive40e and had the intention of getting one more BMW X5 xDrive40e as his second car. But Prestige Automobiles, authorised distributor of BMW in Sri Lanka, had to turn him down due to the lack of stock. As a result, he will be test driving the BMW i3 for a month when he gets back home to see if he's able to fully utilise the electric car.
Such a liking to green cars is naturally going to put a spotlight on him. Some may even argue that it's all about the marketing hype. Dharshan's thoughts? Don't bother because there are no controlling people's arguments.
It seems the open conversation we had showed just how much of an understated person he really is. Sustainability, as he labels as something that is greatly necessary, is also being abused as a marketing hype.
Perhaps there's some unfortunate truth to his opinions. While green gains are increasing importance in corporate strategies and social media platforms for the sake of fame, the question comes with whether sustainability in itself is sustainable. After all, something that sounds this noble but makes little business sense seems nonsensical.
The solution? Sustainability needs to be proven as an action with the right intentions instead of pure advertising that's merely filled with text and images. After all, having sustainability as merely an advertisement or a marketing gimmick would result in unethical profit-making ventures, which would simply have a green business eventually turning black before you can even serve your dessert.
In that sense, it takes two hands to clap, so finding a sweet balance between the consumers' awareness and willingness to pay a premium for the food they eat and restaurants' efforts to practice sustainability is key.
Customers need to know that they're not just getting finger-licking good quality food at a restaurant like Ministry of Crab, but the manner in which the food is being produced demands the premium that they pay.
Needless to say, restaurants will also need to understand that they will be bearing the brunt of social irresponsibility should they not safe keep the trust given by all customers.
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