McClure was one of several business owners who gathered at Providence Saint Joseph Hospital on Wednesday night for “Three Perspectives on Green Business.” The discussion provided local businesses with tips on how to reduce their waste in order to comply with the city’s 2040 zero-waste mandate, meaning that all materials used must be recyclable.
In January, City Council members agreed to include zero waste in their overall sustainability action plan that includes reducing fuel emissions and incorporating green building designs, said Bonnie Teaford, public works director.
“In the past we were looking at basic trash collection, whereas now we are starting to look at turning waste into a resource or designing products so that at the end of its life, it can be made back into raw materials,” said Kreigh Hampel, the city’s recycling coordinator. “About 40% of California business chambers have adopted green platforms, which is just unheard of. I have worked in environmental programs since the late ’80s and it hasn’t been until the last three years that I have seen businesses embrace zero waste.”
Teaford talked about the city’s several environmental programs such as providing rebates to business owners who chose to install energy-efficient equipment.
“Zero waste is a key point in the city’s sustainability plan. Just the name embodies sustainability. We want to create less waste in all activities whether it is wasting water or energy,” Teaford said. “Landfills are also great contributors to greenhouse gases so pulling more material away from them really helps the global environment.”
While the idea of removing all possible waste may be daunting, simple practices can help meet the goal, Hampel said.
“Now when you go to IKEA they no longer offer you a bag, you have to buy it as a product. Since then, they have dropped the amount of bags they use by 50%,” he said. “At Sport Chalet, employees now ask customers if they want a bag. So these two examples show that small things can improve customer awareness and save resources.”
Brandi Cameron, a general manager for Bon Appetit at Woodbury University, is happy that Burbank is taking the initiative to cut down on waste.
“Our motto is food services for a sustainable future,” Cameron said. “So I am excited that Burbank is taking on this challenge.”
