Author ORCID Identifier
Akosua Sayer Koduah: https://orcid.org/0009-0002-8415-6696
Nicholas "Nick" Johnston: https://orcid.org/0000-0002-6656-3346
Executive Summary
Sustainability has become a strategic pillar in the hospitality and beverage industry, shaping supply chain decisions, consumer behavior, and market competitiveness. This study examines how Origami Sake, a startup brewery in Hot Springs, Arkansas, integrates sustainability into its supply chain from inception. Using qualitative analysis of company interviews, secondary data, and comparative literature, the study shows that Origami Sake embeds renewable energy, localized rice sourcing, and by-product reuse into its core operations. These practices reflect circular economy principles and strengthen regional identity, yet they also pose challenges related to packaging limitations, organic rice availability, data-tracking gaps, and the risks of scaling beyond local markets. The study situates these findings within broader beverage-industry sustainability trends and proposes a four-part framework for emerging producers: start local, design circular, communicate transparently, and adapt as systems evolve. Practical implications are offered for beverage and hospitality operators pursuing sustainability while balancing environmental and social responsibility.
Recommended Citation
Koduah, Akosua Sayer and Johnston, Nick E.
(2026)
"Origami Sake: Building a Sustainable Supply Chain for a New Beverage Startup,"
ICHRIE Research Reports: Vol. 11:
Iss.
3, Article 6.
DOI: www.doi.org/10.61701/801452.046
Available at:
https://via.library.depaul.edu/ichrie_rr/vol11/iss3/6
