Building wide recycling program for paper, plastic, glass, aluminum, electronics, and construction waste. Building recycling increased from a rate of 10 tons per month in 2007, to over 56 per month in 2009. Low flow water fixtures and high-efficiency lighting systems were also installed building wide. Window shading is used, where possible, to reduce cooling needs in the summer and heat loss in the winter. For employees, bike-to-work facilities were installed and incentives were offered for hybrid vehicles. A â€œgreenâ€ cleaning program was also introduced, to reduce the use of harmful chemicals and waste, and to improve indoor air quality.
They do have an Environmental and Health & Nutrition Safety group that tries to identify an aid to needs that arise in the congregation.
This Italian eatery serves delicious food while reducing energy consumption, reducing waste, and buying from sustainable local farms. It earned a “Guarenteed Green” award from the Green Restaurant Association.
The company uses clean energy in form of renewable wind energy. They purchase seasonal fruit from local farmers and use hormone- and antibiotic-free cows for their kefir. They also use bio-degradable utensils and napkins in store.
Certified by the Green Restaurant Association, Sopraffina is dedicated to reducing its carbon footprint while serving delicious, fresh food.
120 years doing sustainable work. Said YES TO TABLING to represent environmental justice at the Share Fair.