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brewerintheU.S.Thecompanyendeavorstoinfuseenvironmentalmitigationintheentire
<br />brewingprocessandoutlinesthecompany?senvironmentalpoliciesintheir?StepstoBeing
<br />Green?guide.Thebrewerydiverts55,500lbs/dayinspentgraintodairycowfeedalone.Italso
<br />recyclesbottlesandcans,amberglass,cardboard,paperboard,mixedpaper,wood,plastic
<br />wrap,plasticwraprolls,plasticbags,Styrofoam,consumerbatteries,usedoil,computers,ink
<br />cartridgesandgallonplasticdrums.Cafeteriafoodwasteisvermi-compostedonsite.Itis
<br />exploringagriculturalmarketsforitsdiatomaceousearth(aagent).Thebrewery
<br />lessthanone30-yardcompactoroftrasheachmonth.
<br />Thebreweryalsocompletedconstructionofanonsitewatertreatmentfacilitythatshouldpay
<br />foritselfwithin5yearsthroughenergyproductionandreducedwaterdischargefees.Methane
<br />generatedduringtreatmentwillpoweracogenerationplanttoeasethebrewery?speakhour
<br />energyuse.TreatedwaterwillbepureenoughtobereleasedintotheCachelaPoudreRiver.
<br />Thecompanyplanstotreattheplant?ssludgeonits50-acresitethroughvermi-composting.This
<br />employeeownedcompanyalsopays2.5centsmoreperkWhtoensurethat100%ofitsenergy
<br />iswindgenerated.Theemployeeownersvotedtoreducetheirannualbonusestooffsetthe
<br />additionalcost.Thecompanyhaswonnumerousenvironmentalawards,includingColorado?s
<br />ofAchievementinPollutionPrevention,theEPA?sGreenPowerPartnership
<br />?FoundingPartner?AwardandtheNorthFrontRangeSolidWasteActionGroup?sWaste
<br />SaversAward.?FatTire?isitsmostwidelysellingbeer.Formoreinformationcontact:Hillary
<br />Kaufman,SustainabilityGoddessandDonationsDeemer,500LindenStreet,FortCollins,
<br />Colorado80524,hkausman@newbelgium.com,970-221-0524,Toll-Free:888-NBB-4044.
<br />Scoma?sRestaurantwww.scomas.com/home.htm
<br />SanFrancisco,CA?Scoma?sisanawardwinning,family-ownedseafoodrestaurantlocatedon
<br />Pier47,intheheartofhistoricFisherman?sWharf,since1967.Itisthe13thhighestgrossing
<br />restaurantintheU.S.,servesanaverageof1,200customersperday(upto1,800duringhigh
<br />season)andemploys150people.Scoma?shasmadewastereductionandrecyclingpartofits
<br />employeetrainingandbusinessculture.ItenthusiasticallyparticipatesinSanFrancisco?sall
<br />foodandorganicsrecyclingprogrambyseparatingplatescrapings,kitchenscraps,unusable
<br />produce,meat,cheese,soiledpaperandpaperfordailycollectionand
<br />composting.paperiskeptseparateforrecycling.Therestaurantalsoencouragesreuseby
<br />allowinglocalvendorstocollectandreuseapproximatelytenpercentoftheircardboardboxes.
<br />Theremainderiscollecteddailyforrecycling.Theyalsorecycleallglass,metalandplastic
<br />beveragebottles;metalproducecans;glassbottlesandjars;andrecyclableplasticproduce
<br />bottles.Fryoiliscycledthroughasystemtoextenditsfreshnessandiseventually
<br />collectedbyacookingoilrecycler.
<br />Theirdailytrashintotwo96galloncontainersandconsistsprimarilyoftorecycle
<br />itemssuchasplasticwrap,jellpacks,plasticpackingribbons,Styrofoam,clotheshangers(from
<br />laundryservice),plasticstrawsandthelike.Therestauranthasrecyclingstationsstrategically
<br />locatedthroughouttherestaurantinprepareas,soileddisharea,serverstations,barand
<br />SteveScarabosio,therestaurant?sExecutiveChef,saystheirmotivationis,?todotherightthing
<br />andlowerourgarbagebill.Andwehopeourcompostwillhelpgrowgoodorganicproduce.?
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