Afternoon Coffee: McDonald’s touts 100% sustainably sourced coffee (how appropriate!); U.S. hospitals could cut $25B in annual costs; Oyster supply chain still faces risks

McDonald’s has announced that 100 percent of its coffee for American restaurants was now being sustainably sourced, according to Supply Chain Digital. The target was met one year ahead of its 2020 deadline.

It was in 2016 that the QSR chain had partnered with Conservation International to develop a new framework, 'The McCafé Sustainability Improvement Platform' to engage and guide its coffee supply chain towards sustainable sourcing. This also involved investments in the long term in coffee growers and communities.

“As we prioritize McCafé as a go-to coffee destination, we recognize that sustainability is important to customers, coffee farmers and to helping ensure the supply of coffee for future generations,” said Marion Gross, chief supply chain officer of McDonald’s North America, according to the SCD article.

A $25.7 billion annual savings opportunity for hospitals

U.S. hospitals can save about $25.7 billion annually in unnecessary U.S. hospital spending on supply chain products and related operations and procedures, according to a press release. An analysis by Navigant showed the potential savings opportunity represented an 11.8 percent or $2.7 billion increase from 2017.

The study involving 2,127 hospitals found that for single hospitals, the average total supply expense reduction opportunity had remained steady at 17.4 percent, but the dollar savings opportunity had jumped 22.6 percent from 2017 to $12.1 million, which was equal to the average annual salaries of 165 registered nurses or 50 primary care physicians, or the average cost of 3,100 knee implants.

Study shows remaining risks in oyster supply chain can be reduced

A study by researchers at Johns Hopkins University, the Virginia Tech Seafood Agricultural Research and Extension Center, and the Pacific Shellfish Institute found that cold chains in oyster supply were generally well-maintained, but that the industry could develop best practices for shipping live oysters via airlines, according to a Seafood Source. Gaps in the "cold chain" because of temperature fluctuations could lead to spoilage or growth of pathogens in the oysters, leading to food-borne illnesses.

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