Tag: laundry

Business Co-Operatives Get Greener

  • Gary Alperovitz says co-op businesses are rooted to the community, and that gives the Evergreen Cooperative a long term customer base.(Photo courtesy of Julie Grant)

Many people think the idea of business co-operatives is a leftover from the hippie generation. In a co-op, the workers own and manage the company. But there’s a new resurgence in the co-op model: there are new co-op bakeries, solar companies, and laundries. Julie Grant reports about these new employee-owned, often green-focused businesses.

Transcript

Many people think the idea of business co-operatives is a leftover from the hippie generation. In a co-op, the workers own and manage the company. But there’s a new resurgence in the co-op model: there are new co-op bakeries, solar companies, and laundries. Julie Grant reports about these new employee-owned, often green-focused businesses.

The last few years have been tough in many inner city neighborhoods. Around the area known as University Circle in Cleveland some experts think the poverty rate is 40-percent. The streets are lined with boarded up, foreclosed homes, and the signs of poverty are everywhere: drugs, crime, and unemployment.

So, Mienyan Smith is glad to have a job. She’s 31-years old and has five kids.

She sorts laundry into large bins – blue blankets in one, white sheets in another. But this isn’t the same as any other job. Smith and the other eight workers are all about to become part owners.

“WE ALL HAVE A GOAL TO EVENTUALLY OWN THIS FACILITY. AND WE WANT IT TO ALSO EXPAND, SO WE WORK HARDER, TO LET THEM KNOW THAT ‘HEY, WE’RE IN IT FOR THE LONG HAUL.’”

Smith and the other workers will ‘buy in’ to the cooperative. Since none of them has the 3-thousand dollars upfront, they will each give 50-cents an hour from their paycheck.

Jim Anderson is with the Employee Ownership Center at Kent State University. He signed the papers for 6-million dollars in loans to start-up the Evergreen Cooperative Laundry.

In 3 years, he says the first 9 employees will be owners…

“THEY’RE GOING TO HAVE TO BE INVOLVED IN DECISIONS. THEY’RE GOING TO HAVE TO UNDERSTAND THE PURCHASING SIDE OF THE BUSINESS. SUPPLIES. WHAT THOSE COSTS ARE. THEY’RE GOING TO HAVE TO UNDERSTAND THE PAYROLL SIDE. THEY’RE GOING TO HAVE TO UNDERSTAND THE QUALITY ISSUES THAT CUSTOMERS HAVE.”

Even in the best of times this would be a challenging task. So, starting a worker-owned business during a recession might seem down right crazy. But Anderson says Evergreen is on track to succeed. Their workers really care about the success of the business.

Plus, the co-op has a market advantage. It’s made significant investments to be an environmentally friendly laundry. They bought washing machines with special energy efficient motors that save millions of gallons of water, and they purchased no-steam ironing presses that use less energy…

“WHERE, EVERYTHING ELSE BE EQUAL, WE’RE THE GREEN LAUNDRY. WE’RE GOING TO REDUCE YOUR CARBON FOOTPRINT MORE THAN ANYBODY ELSE WILL AND WE CAN SHOW WHY THAT IS. AND WE THINK, GIVEN THAT, WE’LL GET THE NOD FROM THE CUSTOMER.”

The co-op’s customers are mostly hospitals, nursing homes and hotels.

Gary Alperovitz says those types of businesses are rooted to the community – and that gives the Evergreen Cooperative a long term customer base.

Alperovitz is author of the book “America Beyond Capitalism.”

He says Americans are sick of overpaid CEOs and companies that abandon a community as soon as they find better tax breaks or cheaper labor…

“BUT COOPERATIVELY OWNED COMPANIES AND WORKER OWNED COMPANIES IN GENERAL, SINCE THE PEOPLE LIVE THERE, RARELY GET UP AND LEAVE TOWN AND GO TO THE SUN BELT. THEY ARE VERY GOOD FOR THE ECONOMY BECAUSE THEY ARE ANCHORED THERE.”

The Cleveland Model, as Alperovitz calls it, includes more than just the laundry. Evergreen has also opened a Co-op Solar Company, that employs a dozen inner city workers, and plans to hire up to 100 people. A Co-op greenhouse and a co-op newspaper are already in the works in Cleveland. Each intends to the be greenest company in its sector.

Alperovitz says the focus on green businesses is unique to Cleveland, but communities all over the U.S. are starting to look at the co-op business model:

“THERE’S A LOT OF SLOGANS, BUT THE UNEMPLOYMENT RATE DOESN’T CHANGE, THE LOCAL ECONOMY DECAYS, THE TAX BASE DECAYS, THE ENVIRONMENT DECAYS. AND THE QUESTION BECOMES ‘ARE WE GOING TO SOMETHING OURSELVES? OR ARE WE GOING TO ALLOW THE DECAY TO GO ON?’”

In Cleveland, they expect the group of Co-op businesses to employ up to a-thousand people in the next five years – all from the neighborhoods that need the help. The plan is to start stabilizing the inner city one street at a time…

For The Environment Report, I’m Julie Grant.

Related Links

Testing the Smart Grid

  • A smart grid diagram from the US Department of Energy. (Photo courtesy of the US Departmen of Energy)

Some electric companies are working
to put smart meters on our homes.
They want to change how we use
electricity hour by hour. Eventually,
power companies will charge more
when demand for electricity is highest.
Mark Brush reports on a new study
that looks at how people are responding:

Transcript

Some electric companies are working
to put smart meters on our homes.
They want to change how we use
electricity hour by hour. Eventually,
power companies will charge more
when demand for electricity is highest.
Mark Brush reports on a new study
that looks at how people are responding:

Connecticut Light and Power tested the smart grid on about 3,000 of it’s customers. Half of them residential and half of them business customers.

They found that people did respond to high rates during high periods of demand – such as from noon to eight pm.

Jessica Cain is with Connecticut Light & Power. She says there seems to be a limit to how much they’ll change. For example, doing laundry late at night seemed to be a non-starter.

“Doing your laundry after 8pm would be a barrier. And we heard that from customers, both from a residential customer side and then from a business customer side. We heard that changing their business hours outside of that twelve to eight window would be very difficult.”

The power company found the most energy was saved when the utility itself used the smart meter to shutdown things like air conditioners during periods of high demand.

The customers said they liked the “set it and forget it” approach – so long as they could override the system if they needed to.

For The Environment Report, I’m Mark Brush.

Related Links

Green Travel Series: Hotels

When you’re reserving a hotel room, you’re probably not thinking about
whether your room has a low-flow toilet. Little by little, hotels are
making changes like that to lighten their environmental impact.
Rebecca Williams reports it’s not always easy for travelers to know how
green a hotel is:

Transcript

When you’re reserving a hotel room, you’re probably not thinking about
whether your room has a low-flow toilet. Little by little, hotels are
making changes like that to lighten their environmental impact.
Rebecca Williams reports it’s not always easy for travelers to know how
green a hotel is:


“This is our one washer where we do all our laundry, it’s running 24
hours a day.”


Gail Vantiem manages the front office for this Courtyard Marriott:


“We had 100 checkouts this morning so at least 300 towels need to be
done and put into the rooms today.”


And a lot of those towels could’ve been reused. Most of us might see
those little cards talking about reusing your towels and feel a little
twinge of guilt. But when people stay in a hotel they often take extra
long showers and use a bunch of towels. It feels like vacation.


But cutting back on the laundry load makes a lot of sense for a hotel.
It saves energy, water and of course, money.


Some hotels are trying to do more. They’re trying to find a balance
between giving you a comfortable stay and being more energy and water
conscious without doing anything that will inconvenience their guests.


This Marriott in suburban Detroit is being renovated. Gail Vantiem
says they’ve swapped the traditional lightbulbs for more efficient
compact fluorescents. They’ve installed low flow toilets and
showerheads.


After a guest checks out, the room is cleaned and the heat or air
conditioning and lights are turned off to save energy. Vantiem says
that’s where they’ve had the most public relations work to do:


“The number one complaint is the heat’s not working in the room in the
winter months. It’s just the way you explain to the guest, oh you know
we’re trying to conserve.”


But when it comes down to it, hotels are there to cater to their
guests’ needs. That might mean wanting fresh towels and sheets every
single day. Vantiem says it can be a tough thing for hotel managers to
balance:


“That’s the hospitality business, that’s what we’re here for, if they
don’t want it done we can’t change people’s minds by any means and we
don’t try.”


But some people say hotels can save a lot of money by trying.


Linda Chipperfield is vice president of marketing and outreach for
Green Seal. It’s an independent group that certifies hotels that have
a lighter environmental impact:


“The average hotel purchases more products in one week than 100
families will purchase over a whole year.”


Besides fresh towels and sheets every day, there are all those little
soaps and bottles of shampoo.


Chipperfield says hotels stand to save thousands of dollars each year
by reducing energy and water use. But she says on the whole, the hotel
industry has been slow to change:


“The more pillows there are on the bed, the more towels there are in
the bathroom, the more it’s perceived luxurious, it’s perceived as a
higher quality hotel. It really is a challenge for a hotel to create
different ways to make guests comfortable and portray the image of
luxury but try to save energy at the same time.”


Chipperfield says the key is to do some things that are visible to the
guests – like a towel reuse program. And also do some things that are
under the radar – like installing low-flow toilets that work just as
well as the traditional toilets.


But as a traveler, it’s not easy to know whether a hotel’s really
green, or if it just has a great marketing team. Even some hotels that
are doing a lot aren’t talking about it on their own websites.


Kim Solem is with Expedia. She says travel websites like hers are
struggling with how to rate green hotels. She says there’s no simple
way to judge who’s doing what:


“Right now there are several sets of standards in existence and they
vary by region so it’s pretty difficult for a traveler to understand
just what shade of green a hotel is or to compare one hotel against
another. So our goal is to get to a place where hotels are evaluated
on a standard, very comprehensive point system.”


Solem says she’d like to see a system that grades hotels on a 1 to 100
point scale. And have a little green icon by the ones doing the best
job.


But Solem says that’s at least a couple years off.


In the meantime, if you’re really curious, you can call the hotel
directly. You can ask what they’re doing to cut down on waste, energy
and water. And once you get there, you can hang your towels up for one
more use.


For the Environment Report, I’m Rebecca Williams.

Related Links

Upgrading Tired Hospital Food

  • Two gourmet chefs managing the kitchen at St. Luke's Hospital in Duluth are adding organic vegetables to the menu. (Photo by Stephanie Hemphill)

Some hospitals are trying to heal the food that they serve. The GLRC’s Stephanie Hemphill takes us to one hospital that’s making efforts to spice up their menu:

Transcript

Some hospitals are trying to heal the food that they serve. The GLRC’s
Stephanie Hemphill takes us to one hospital that making efforts to spice
up their menu:


(Sound of elevator)


St. Luke’s is the smaller of Duluth’s two hospitals. Their motto could be
“we try harder.” Several years ago, the hospital put two chefs in charge
of the housekeeping, laundry, and food.


In the kitchen, there’s the usual industrial stoves and dishwashers, and a
long assembly line where workers fill the trays for patients, based on
what they’ve ordered.


“The patient fills out the menu, I’ll have this entrée and that salad and this
beverage; then as the tray moves down the conveyor belt, they look at the
menu and put on the appropriate products.”


Mark Branovan was a gourmet chef at restaurants in California’s wine
country. In that part of the world, they take their fresh fruits and
vegetables very seriously.


“We did very little of our produce buying from the big distributors; we
had local guys that would grow lettuce for us, and herbs for us, and tomatoes…
anything we wanted. So that just kind of rolled over for us into, if
we can do it for a restaurant, why can’t we do it for a hospital?”


It’s harder to do in this part of the country, where you can grow lettuce
for about half the year and you’re lucky to get a tomato at all. But
Branovan and his colleague, LeeAnn Tomczyk, decided not to let that
stop them.


Tomczyk was a chef in a trendy restaurant in Wisconsin before she took
the job at the hospital. She says when she first came here, she was
appalled at some of the things on the menu.


“YOu know the patient was able to pick a jell-o salad and a piece of cake.
Well, to me jell-o is a dessert but to them it was their salad and that
was their vegetable, and that wasn’t right.”


Tomczyk and Branovan started to add more fruits and vegetables,
including organic items, to the menu, but they learned to pick their
battles.


“When I tried to change some of the casserole dishes, and some of the
traditional northern Minnesota fare, I was met with some serious
resistance from our customers and our patients who said, ‘Yeah, we have
tater tot hot dish on our menu because we like it.'”


One of the first items to change was the milk. Now the hospital serves
hormone-free milk to patients in the rooms and workers in the cafeteria.
Tomczyk says she’s convinced hormone-free milk and organic food are
healthier. She says an organization devoted to helping people heal, like a
hospital, needs to think about healing in broad terms, even globally. She
says buying local food avoids long-distance transportation, with its heavy
reliance on polluting fossil fuels.


“And the introduction of pesticides and herbicides, and that getting into
our water systems, it’s that whole cycle, and we’re using more and more
these days, and I think it’s just got out of hand.”


The hospital is also committed to reducing waste. It freezes unused
portions and gives them to soup kitchens and homeless shelters. It sends
its food waste to the city compost pile.


St. Luke’s is a member of a hospital buying group that negotiates prices
with big producers like Pillsbury. Each hospital is supposed to buy a
certain percentage of its food through the buying group. When Branovan
and Tomczyk asked the distributor for hormone-free milk, the distributor
didn’t carry it.


“We had to actually get a waiver that says they will allow us to buy off-
contract.”


Branovan got a similar waiver to buy organic fresh fruit, and greens for
the cafeteria salad bar. He hopes to add more organic and locally-grown
foods.


Branovan says St. Luke’s is the first hospital in the region to ask the
buying group to supply hormone-free milk and organic vegetables, but
hospitals and schools on the west coast and east coast are doing it on a larger
scale.


James Pond is editor of Food Service Director, a trade magazine.
He says the movement will grow.


“The pricing advantages will in some ways level out, where if it becomes
important enough to the clientele, the food service operators will respond
by providing products in this manner.”


Some hospitals organize a farmer’s market to serve their workers, as a
way to introduce them to organic and local foods. Then they add those
foods to the cafeteria and patient meals. At St. Luke’s, they feature
organic food at company parties.


For the GLRC, I’m Stephanie Hemphill.

Related Links

Ash Borer Threatens Native American Traditions

  • The emerald ash borer is rapidly destroying ash trees around the Midwest, impacting not only forests but humans as well. (Photo courtesy of invasivespecies.gov)

The emerald ash borer is an invasive beetle that has killed millions of trees in the Great Lakes region. As if that weren’t bad enough, the borer is now starting to threaten Native American customs. For them, the ash trees are more than just landscaping. They’re also used for making traditional ash baskets, canoe paddles, and medicine. The Great Lakes Radio Consortium’s Melissa Ingells has the story:

Transcript

The emerald ash borer is an invasive beetle that’s killed millions of trees in the Great Lakes region. As if that weren’t bad enough, the borer is now starting to threaten Native American customs. For them, the ash trees are more than just landscaping. They’re also used for making traditional ash baskets, canoe paddles, and medicine. The Great Lakes Radio Consortium’s Melissa Ingells has the story:


When I first saw Walpole Island, it was green and misty, out in the middle of the St. Clair River.


I had to take a ferry to get there. Walpole Island sits between the U.S. and Canada, but it doesn’t really belong to either one. It’s owned by the tribes. And they’ve lived there for close to six-thousand years. The island’s full of beautiful old trees, and has a lot of native plants and animals. Quite a few of which are rare.


After the ferry ride, it’s not too far to the Walpole Island Heritage Center. Inside, Kennon Johnson shows off the collection of baskets at the center. He’s the supervisor of the island’s Resource Protection Program.


“These would’ve been working baskets, this would’ve been used for collecting berries, mushrooms, all sort of things, and then some would’ve been for storage, and that’s typically your smaller ones.”


These baskets aren’t just museum pieces. People still make them and sell them. The stronger ones carry food and laundry, and the brightly colored ones are for gifts.


Reta Sands still makes the baskets. She’s a tribal elder. She learned basket making from her grandmother. The wood to make the baskets came from ash trees.


“My grandmother, when she needed money, that’s the time she decided she would go into the bush and chip, the ash trees that were there. She took a chunk out of the tree and looked at it and some way, somehow, she figured out which ones were good, which ones were the best ones to make whatever kind of baskets she was going to make.”


But now the basket-making tradition might be in trouble. The black ash trees in the Great Lakes region are being attacked by the emerald ash borer. The ash borer is an invasive pest that has shown up within the past decade. And it’s spreading like wildfire.


The insect hasn’t invaded Walpole Island yet, but the island is near some infested spots in Michigan and Canada. Kennon Johnson is already thinking about the possible effects of the bugs, when they arrive on the island.


“So we’re talking about some pretty scary issues here if we do get emerald ash borer, if it does what they say it does, if it’s going to wipe out all the ash trees five, ten years down the road, we’re looking at some more scary issues in that we’re going to be culturally impacted.”


Kennon says the tribes don’t know if they’ll have to end their tradition of making the baskets, or if they’ll be able to find a way to fight off the pest. Controlling the ash borer is a work in progress. There hasn’t been enough research on the pest and no one really knows how to get rid of it.


The native people want the freedom to try some of their own solutions on their land—not just at Walpole Island, but other places the tribes manage the forest. Nick Reo is trying to help the tribes be part of the decision making. He’s the American Indian Liason for Michigan State University’s Extension program.


“Basically tribes have been left out of the process, and we’re used to that, I mean that’s the way things happen. People tend to work around us not with us, and I don’t think I’m overstating that. So, I’m trying to get us to the table. Somebody has to push the issue. That’s not just me, but I could be one of the people that’s pushing the issue.
Where the progress is really happening is within the tribal communities. Those are the people who are really going to make a difference.”


Reo says the native communities have centuries of experience with the trees. He says they know the ashes better than anyone else, and he feels someone ought to take advantage of that expertise.


“We have sophisticated natural resource and environmental departments in our tribal communities, we have cultural departments and historic preservation departments, we have basket makers and traditional folks who are going to be the champions, hopefully, in helping to factor in to figuring out solutions for this problem.”


For now, the tribes are waiting, and watching to see the extent of the damage as the emerald ash borer moves through the region. They’re brainstorming some of the ways they might fight the pest as the invasion gets worse.


For the GLRC, I’m Melissa Ingells.

Related Links