{"id":31145,"date":"2026-05-26T09:58:23","date_gmt":"2026-05-26T13:58:23","guid":{"rendered":"https:\/\/misbf.org\/?p=31145"},"modified":"2026-05-26T09:59:48","modified_gmt":"2026-05-26T13:59:48","slug":"sustainability-showcase-sustainability-as-a-business-opportunity","status":"publish","type":"post","link":"https:\/\/misbf.org\/es\/blog\/2026\/05\/26\/sustainability-showcase-sustainability-as-a-business-opportunity\/","title":{"rendered":"Sustainability Showcase: Sustainability as a Business Opportunity"},"content":{"rendered":"

Sustainability Associate Hanna De La Vega S\u00e1nchez recently sat down with Paola Mendivil, Banquet Services Supervisor at El Granjero, as part of the Forum’s monthly Spanish-language sustainability series on La Ponderosa Radio in Grand Rapids. (Una versi\u00f3n en espa\u00f1ol de esta publicaci\u00f3n est\u00e1 disponible aqu\u00ed<\/a>).<\/em><\/p>\n\n\n\n

Michigan Sustainable Business Forum continued its monthly Spanish-language sustainability series on La Ponderosa Radio by highlighting how sustainability can become a practical business opportunity for local restaurants and small businesses. This month\u2019s conversation featured Paola Mendivil, Banquet Services Supervisor at El Granjero, alongside Hanna De la Vega S\u00e1nchez, MiSBF Bilingual Sustainability Associate.<\/p>\n\n\n\n

Mendivil shared how her family-owned restaurant, founded by her mother and inspired by their roots in Mexico City, has incorporated environmentally conscious practices into its daily operations over the past 18 years. She discussed efforts such as reducing food and material waste, encouraging employees to use reusable cups, recycling glass bottles, minimizing unnecessary use of straws and takeout containers, and finding ways to reduce energy consumption during slower business hours.<\/p>\n\n\n\n

Throughout the conversation, S\u00e1nchez emphasized that sustainability is not about perfection, but about taking small and intentional steps. She explained that sustainability involves balancing environmental responsibility, economic realities, and community well-being. S\u00e1nchez encouraged business owners to first analyze their operations, identify areas where waste occurs, and gradually make practical improvements that can reduce costs while also benefiting the environment and strengthening customer trust.<\/p>\n\n\n\n

The interview also explored the challenges businesses face when implementing sustainable practices, including financial barriers, changing regulations, operational limitations, and shifting customer habits following the pandemic. Mendivil explained that many sustainable decisions require ongoing employee education, honest communication, and consistent evaluation to create long-term change within a business.<\/p>\n\n\n\n

To close the segment, S\u00e1nchez invited local businesses to connect with MiSBF\u2019s Technical Assistance program, which helps restaurants and organizations improve areas such as waste reduction, recycling, sustainable packaging, energy and water efficiency, and employee engagement. Mendivil and S\u00e1nchez also encouraged families and community members in Grand Rapids to participate in local environmental initiatives and continue finding small ways to care for the planet in their everyday lives.<\/p>\n\n\n\n

Escuche el segmento a continuaci\u00f3n en espa\u00f1ol:<\/em><\/p>\n\n\n\n