Green Makes Cents, AIR Expo

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Green Makes Cents, AIR Expo

  1. 1. The  AIR  Green  Team  Growth  of  a  Green  Movement  in   Asheville  Restaurants  
  2. 2. How  we  got  started  •  3  original  restaurants  in  the  AIR  Green  Team  in   2009   –  Green  Sage  –  Randy  Talley   –  RoseAa’s  Kitchen  –  RoseAa  Star   –  Corner  Kitchen  –  Kevin  Westmoreland  •  Goal  was  to  educate  and  provide  basic,  easy  to   implement  ways  for  restaurants  to  save  energy   or  reduce  waste.  
  3. 3. What  is  “Green”?    •  Sustainability  –  as  it  relates  to:   -­‐  Environment  (Planet)   -­‐  Business    (Profit)   -­‐  Community  (People)   Planet  –  Profit  –  People  
  4. 4. Simple  things  first  •  No  styrofoam  •  Recycling  •  Basic  lighWng  changes  •  ComposWng  •  Door  seals  •  InformaWon  about  Energy  Star  appliances  
  5. 5. The  Second  Stage  •  Green  Restaurant  AssociaWon   –  In  2009  there  were  only  3  GRA  cerWfied  restaurants  in   NC.    One  –  Posana  Café  –  was  in  Asheville.   –  There  are  only  78  restaurants  in  the  NYC  metro  area   that  are  cerWfied  (out  of  over  14,000)  or  .6%.  24   restaurants  in  Chicago,  19  in  Los  Angeles  (in  each  of   these  metro  areas  several  are  chains)   –  We  have  15  AIR  restaurants  in  the  process  of  being   cerWfied  out  of  less  than  350  restaurants  in  Buncombe   County  or  4%  
  6. 6. GRA  partnership  •  AIR  Green  Team  worked  with  GRA  to  see  what  it   would  take  to  get  a  group  of  restaurants  cerWfied  •  AIR  negoWated  a  rate  that  is  less  than  a  third  of   what  the  normal  rate  to  become  cerWfied  was  in   2009    •  Monthly  billing  –  a  large  plus  for  the  smaller   restaurants  •  Local  assistance  with  cerWficaWon  •  AIR  secured  the  same  rate  as  the  current   restaurants  received  –    the  next  10  restaurants   should  sign  up  this  month!  
  7. 7. Goal  Asheville  will  be  America’s  first   Green  Dining  DesWnaWon  
  8. 8. Third  Stage  •  Funding  for  larger  scale  environmental   changes  for  the  AIR  restaurants  •  BRSI/AIR  partnership  won  a  NC  Green  Grant  in   the  amount  of  $258,000  matched  by  $100,000   from  17  restaurants  •  BRSI  and  AIR  are  looking  for  funding  to  help   green  other  restaurants.  
  9. 9. What  did  the  grant  do?  •  It  taught  us  how  to  beAer  manage  energy  – BTU  reducWon  through  solar  panels,  lighWng   upgrades,  insulaWon,  new  refrigeraWon   systems  other  basic  energy  savings  installs  •  Job  creaWon  •  EducaWon  component  –  resources  on  the  BRSI   website  available  to  all  restaurants  
  10. 10. LighWng  Retrofits    The  biggest  $  savers    Reduces  excess  heat                Not  always  this  simple:  
  11. 11. High  Efficiency  Water  HeaWng  Your  Restaurant  probably  uses  at  least  250,000  –  500,000  gallons  of  hot  water  each  year    High-­‐efficiency  water  heaters    Low-­‐flow  spray  nozzles  
  12. 12. Renewable  Energy  •  7  Solar  InstallaWons  totaling  42  best-­‐in  class,   made-­‐in  NC  solar  hot  water  collectors  
  13. 13. Start  Small  •  Behavioral  changes  •  Low-­‐flow  fixtures  •  Programmable  Thermostats   =  Not  the  first  step!  
  14. 14. Good  Press  •  Front  page  arWcles  in  Asheville  CiWzen  Times  •  More  on  the  front  page  of  Mountains  •  Mountain  X,  other  print  media,  and  TV   coverage  of  Green.    •  Buncombe  County  Environmental  Leadership   Award  •  Keep  your  eyes  open  for  naWonal  coverage!  
  15. 15. Why  Go  Green?   •  79%  of  consumers  prefer  to  dine  at  green   cerWfied  restaurants  –  2010  Technomic  Survey   Why  Get  CerWfied?  •     Only  6%  of  consumers  trust  self-­‐verified  green  claims  •     94%  trust  third-­‐party  verified  claims  •     More  than  82%  of  would  decrease  or  stop  going  to  a  restaurant  that  falsely  claimed  to  be  green  
  16. 16. What  is  CerWficaWon?  •  EducaWonal  path  to  green  •  Third-­‐party  verificaWon  of  green  •  Minimum  benchmarks  in  mulWple  categories:   –  Energy   –  Water   –  Waste   –  Chemical  reducWon   –  Sustainable  Food   –  Disposables  
  17. 17. •  Opened  March  1,  2008  with  mission  to  be   environmentally-­‐friendly  and  health  conscious.     We  serve  only  natural  &  organic  foods  and   beverages.  •  Received  GRA  3  Star  CerWficaWon  in  2011.      •  Opened  second  locaWon  in  South  Asheville  on   Nov  10,  2011  with  the  goal  to  be  one  of  the  first   Four  Star  CerWfied  Green  Restaurants  in  the  US.  
  18. 18. The  Green  Sage  •  First  Downtown  Asheville  Restaurant  to  uWlize   Solar  Thermal  Panels  •  Goal  was  to  produce  half  of  our  hot  water  BTU’s   with  solar  energy  
  19. 19. Signage  •  Downtown   Sign  made   from  Junkyard   Scrap  Metal  
  20. 20. Signage  •  Sign  in  our   South  LocaWon   uses  100%  LED   LighWng  
  21. 21. Finishes  •  Both  stores   uWlize  reclaimed   wood  from  old   houses  and  barns  •  Water-­‐based  No/ Low  VOC  paints,   stains  and   polyurethane.    •  Locally  made   Concrete   Counters  uWlizing   local  materials    
  22. 22. LED  LighWng  •  South  locaWon  95%   LED  LighWng  •  All  lighWng  and   signage  could  fit  on   one  20  Amp  circuit  •  5  year  warranty,  20   year  lifespan,  cost   down  to  $20-­‐$50/bulb  •  Color  rendiWon  is  near   perfect    •  Kitchen  lighWng  is   bright  and  white  
  23. 23. RefrigeraWon  •  South  store  uWlizes  a  rack  system  with  4   compressors  outdoors.    1  for  medium  temp   devices.  1  for  each  Freezer.  1  backup.    •  All  refrigeraWon  equipment  was  ordered  without   compressors.    All  devises  connected  to  remote   compressors  outdoors.    Approximately  100,000   BTU’s  removed  from  restaurant  environment   saving  8  tons  of  AC.  •  New  Digital  Scroll  Medium-­‐temp  compressor     operates  8  devices.    More  efficient,  reduce   electrical  cost  by  about  half,  reduces  repair  and   maintenance  cost.  •  Ice  Machine  Condenser    remoted  outdoors.  
  24. 24. RefrigeraWon  •  Rack  System   and  Remote   Condenser   for  Ice   Machine   mounted  on   outside  roof  
  25. 25. Solar  Thermal  Panels  •  6  Hi  Effeciency   Solar  Thermal   Panels  Flush   Mounted  to   Slate  Roof  •  Designed  to   look  like  Sky   Lights  
  26. 26. Hot  Water  System—3  Tanks  •  Heat  Reclaim  from  RefrigeraWon,  Solar   Thermal  and  Hi  Efficiency  Natural  Gas   •  Goal  to  produce  80%  of  hot  water  with   reclaimed  and  solar  heat  
  27. 27. Reduce  Hot  Water  •  Use  high  efficiency     Apex  HT  dishmachine   —uses  only  .92   gallons  per  rack  by   using  hot  water  rinse   water  to  clean  next   rack.    Typical   dishwasher  uses  1.5   gallons.    Saves  about   40%  more  hot  water.  
  28. 28. Reduce  Water  Usage  •  Waterless  Urinal   •  Saves  40,000   Gallons/Yr  
  29. 29. Whole  House  Water  Filter  •  Filters  out     Sediment  and  Chlorine  •  Long  lasWng  •  Eliminates  need  for   disposable  filters  on   ice  machines  and   brewing  equipment  
  30. 30. Waste  Handling  Program  •  No  Dumpster  Downtown  •  Composted  since  day  one   –  2009  contracted  with  Danny’s  Dumpster  to   remove  compost,  recyclables  and  landfill  waste   –  70%  of  our  waste  is   •  compost   –  Vegetable  Oil—picked  up  by  Blue  Ridge  Biofuels  
  31. 31. Recycling  &  Compost  Center  •  Compost  •  BoAles  &  Cans  •  Newspaper  &   Magazines  •  Landfill  •  Customer  love  it!  
  32. 32. Reduce  Waste—Encourage    Reusing  &   ComposWng  •  Real  Plates,  Mugs,  Glasses  &  Silverware  in   house  •  Use  only  compostable  To  Go  supplies   –  Cups,  To  Go  containers,  Napkins,  Potato  Starch   Cutlery  •  Promote  the  use  of  reusable  containers   –  Stainless  Water  BoAles   –  Stainless  Steel  and  Ceramic  Travel  Mugs  
  33. 33. Energy  Savings  •  Our  combined  energy  costs  downtown  run   about  $20,000  •  Aver    5  months,  our  south  locaWon,  with  LED   lighWng,  Rack  RefrigeraWon  system,  solar  and   heat  reclaim  hot  water  system  is  running   about  25%  below  our  downtown  store.    We   expect  to  save  at  least  $5,000/year  on  energy   costs  in  our  new  locaWon.    
  34. 34. How  do  I  get  involved?  •  Contact  the  AIR  Green  Team   –  Randy  Talley,  randy.talley@thegreensage.net,   –  Kevin  Wesmoreland,  kevin@thecornerkitchen.com   –  Peter  Pollay,  peter@posanacafe.com  •  Contact  BRSI:  Tim  Ballard   tballard@blueridgesustainability.org  •  Visit  www.blueridgesustainability.org  for  more   informaWon  
  35. 35. Presented  at  the    WNC  Culinary  Expo   April  16,  2012   Go  Green!   says  the   Green  Team!  

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