Innovation

Green Chile has the differentiation of offering multiple dishes such as burritos, bowls, enchiladas, tacos, salads, tlayoyos, chilaquiles, eggs, sandwiches, cookies, ice cream, juices, natural waters, teas, and coffees, all of them served in biodegradable containers made of straw fiber and sugar cane. Because this material, being of natural origin, is decomposed by the same living organisms found in the environment. This is to avoid common plastic disposables that add to the large amounts of garbage generated not only by the University (where points of purchase are located) but also by the city. This has a great positive impact; unfortunately, plastic pollution has become one of the most challenging environmental dares today. Plastic waste pollutes the oceans, kills wildlife, and infiltrates our food chain. It is expected that if the trend continues as it is today, in the year 2050 there will be 12 billion tons of plastic waste contaminating the environment. For this reason, Green Chile assumes responsibility for this challenge and proposes what was previously mentioned. Just as in the beginning, the installation of solar cells in its food truck supplied energy for five days' operation, for eight hours' service time per day. The use of this renewable energy was chosen because it is a source of unlimited energy, it is the cleanest source of energy, and it does not increase global warming since it does not produce greenhouse gases; it contributes to sustainable development. Now, with the acquisition of kitchen appliances that have LED technology, they allow operation with less electricity consumption. "Energy consumption is lower, with the devices available today" – Roy Alejandro.

Inspiration

Roy Alejandro, Co-Director of Green Chile Mexican Grill, a local brand with a presence at the Universidad Iberoamericana de Puebla and Tecnológico de Monterrey in the state of Puebla, was interviewed.

Green Chile Mexican Grill was born from the vision of two friends and partners, both graduated from Business Engineering. They shared the idea of creating their own business, but one that was sustainable. This was inspired by teachers they had during university who encouraged them with this challenge, due to the problems of pollution and global warming that have been ongoing for several years. Another motivation was to pioneer sustainable food companies in Puebla and help the society and environment of this city.

They started with weekly meetings, and after a while, they increased to three meetings every week to finalize the business. "We have to create our own business, but one that also helps the environment," said Roy Alejandro.

They have a culture of being an innovative company, defined by their sustainability philosophy. They are the only restaurant at Ibero that operates with such sustainability.

Green Chile Mexican Grill differentiates itself in the segment by offering quality and fresh ingredients in its foods, affordable prices, and the unique sustainability with which the business operates.

Within the social benefit it seeks, Green Chile Mexican Grill aims to become one of the favorite restaurants of students, not only at Ibero but also at Tec de Monterrey, by offering quality and freshness of its products.

Additionally, it was proposed to have a benefit for the environment: The company does not produce garbage as such, since all its waste is biodegradable.

Overall impact

It does not generate garbage as such, by using containers of natural origin, thus reducing pollution. By using electronic equipment with LED technology to carry out the process of all foods, the use of electrical energy is considerably reduced, helping the environment.

They have greater efficiency: the new devices are focused on achieving maximum energy savings to increase sustainability.

They have greater security: they are capable of sending you a notification to your mobile if you have forgotten to disconnect them or if they have a malfunction.

They support the local economy by consuming local supplies to prepare their products, as they always prioritize freshness in their food.

Local economic development offers far-reaching benefits. Unlike other conventional government activities aimed at providing specific services to a population located in a defined geographic area, local economic development aims to expand government spheres and markets. To successfully achieve this objective, specialized skills and knowledge are necessary, usually going beyond those associated with the traditional roles of local governments. This type of transformation has the potential to generate sustainable and positive changes in cities, their companies, and citizens.

Raise awareness among all students and teachers who consume in the establishment, with issues of sustainability and the environment, hoping in the future they can also replicate the business model that Green Chile Mexican Grill uses.

The advantage of a sustainable model is that it allows you to continue producing the same or greater quantity of products by improving the efficiency of your activities, methods, and consumable resources, minimizing damage to the environment.

Business benefit

Green Chile Mexican Grill provides employment both at its branch at the Universidad Iberoamericana de Puebla and at its branch at the Tecnológico de Monterrey. This generates decent job opportunities, increasing the economic activity of the city of Puebla, which consists of a virtuous circle, where individuals from the different municipalities of the State are attracted in search of these opportunities, thus ensuring that there are people with diverse skills and aptitudes in the same place, benefiting not only the business but also the companies where they work.

Green Chile cares about the well-being of its employees and encourages awards such as the best employee of the month, in order to generate a competent environment among employees and to offer good service to customers, which consists of good products and good quality. The best employee of the month will win a bonus.

In terms of market expansion, Green Chile plans to open a new branch in Sonata located in Lomas De Angelopolis district, to attract more clients in another market and on other days of the week, mainly on weekends. Currently, its two existing branches operate from Monday to Friday. The opening of this new branch will generate new jobs, as mentioned previously.

Among the products offered, juices and milkshakes change depending on the seasonal fruits. This makes it very attractive for customers who will seek to visit the restaurant throughout the year to try all the flavors.

Social and environmental benefit

Green Chile Mexican Grill generates profits by selling healthy, quality, and fresh products.

Also, the business has its merchandising, like t-shirts, hoodies, sweaters, cups, and sandals, among others.

The business achieves many UN sustainability objectives:

• Health & Wellness

The business guarantees a healthy life and promotes the well-being of everyone at all ages.

• Affordable and non-polluting energy

Green Chile uses solar energy through solar cells, a source of clean energy.

• Decent work and economic growth

Trade promotes inclusive and sustainable economic growth.

• Industry Innovation and Infrastructure

The franchise promotes sustainable, resilient, and quality infrastructure under sustainability criteria that adopts new technologies

• Sustainable cities and communities

The place promotes the city's businesses to start working in a sustainable and resilient way.

• Responsible production and consumption

Efficient management of the resources necessary to operate is carried out, mainly by resorting to local suppliers.

• Climate action

With its mode of operation using clean energy in part and low consumption appliances, it contributes to supporting the environment

• Alliances to achieve objectives.

It has an alliance with the Universidad Iberoamericana and Tec de Monterrey to begin building a more sustainable future through the business operation model

Interview

Roy Alejandro, Director