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Water

Understanding and improving your company's water use can save money and protect the world's limited freshwater supply.

We’re looking at three approaches to reduce water, energy and chemical use in the cooling systems of large buildings and data centers.

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We're working with AT&T to find ways to reduce water and energy use in cooling towers.

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The opportunity

Americans are eating more salmon, drawn to its rich taste and health benefits. Increasingly, they are choosing farmed salmon because of its wide availability and low price. In the last five years, salmon consumption in the U.S. jumped nearly a third, and most of that increase was farmed salmon.

The opportunity

In 2006, we concluded a two-year partnership with Wegmans, a family-owned grocery chain, that focused on environmentally preferable salmon. Brisk sales prompted the company to take a look at other seafood.

Walmart, the world's largest retailer -- and largest grocer -- announces commitment to change the way it sources food.

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Why it matters

Last summer’s drought affected more than half the country. Companies are increasingly recognizing the potential risks of water shortages to their operations and supply chains as well as in the communities where they operate.

U.S. Foodservice, one of the country's premier foodservice distributors, was one of the first KKR portfolio companies to help design and pilot the Green Portfolio Framework.

In 2008, U.S. Foodservice reduced Greenhouse Gas (GHG) emissions from its fleet by more than 8 percent compared to 2007. More than half of the savings came from specific efforts to improve fleet efficiency (gallons/ton of product moved), which reduced fuel costs by $8.2 million and avoided 22,000 metric tons of CO2 emissions (equivalent to more than 4,400 cars).

Two years ago, Bon Appétit Management Company, which provides onsite restaurant services to more than 400 corporations and colleges, launched a program called the Low-Carbon Diet. The idea was to reduce greenhouse gas emissions from its food service operations, while teaching its staff and its customers how food contributes to climate change.

The opportunity

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