In early March, before our world was turned upside down by the pandemic, 54 businesses took the 2020 Green Business on the Hill self assessment led by the Chestnut Hill Business Association and Boyer Sudduth Environmental Consultants. This second installment of the self assessment consisted of 105 questions covering how businesses handle waste, energy usage, and healthy air quality in their workplace.
Since January, many cities around the world have been shutting down to slow the spread of coronavirus. In Philadelphia, the order to work from home issued by Governor Tom Wolf has forced all non-essential workers to remain home, which has been very disruptive to businesses and many people’s daily lives. However, the order is thought to have had a positive impact on the city’s air pollution.
Composting in Philadelphia has not always been so easy. This is what inspired Tim Bennett of Bennett Compost to start his own company to help make Philadelphia a greener city. Ten years ago while living in a second-floor apartment in South Philly, Tim Bennett struggled to find a facility that would compost his food waste. He quickly discovered that there were no on-site composting site for city residents. This may discourage most folks, but not Tim.
Due to their persistence and connection to serious potential health effects, the chemical compounds known as perfluoroalkyl and polyfluoroalkyl substances (PFAS), or “fluorinated additives have come under increasing scrutiny from toxicologists, ecologists, and regulators over the past two decades. Among other uses, these chemicals have been added to single-use foodware products in order to impart water- and grease-resistance.
Mt. Airy Nexus, a coworking space, brings a variety of businesses together with a shared value of sustainability. Founded by Max Zahniser and located in a building developed by Scott Seibert, Mt. Airy Nexus is the “sister” to Center City’s CityCoHo. According to Zahniser, “We view coworking as an instrument to bring change makers together and maximize the value of sustainability strategies, all while supporting them in a harm-free environment.”
Rifrullo Cafè in Brookline, Massachusetts recently earned 3-star Certified Green Restaurant® recognition from the Green Restaurant Association (GRA). In order to reach this sustainability milestone, Rifrullo owner Colleen Suhanosky took action in a range of different focus areas. In this article, we hope to expand upon Rifrullo’s practices and help other restaurants get a better idea of how they can take steps toward a smaller environmental impact as well.
If the neon pink couch and a James Beard award-winning chef wasn’t enough to draw you into Rifrullo Café before, the Brookline eatery has a new reason to warrant a visit. As of this month, Rifrullo Café had achieved the 3 star Certified Green Restaurant® recognition by the Green Restaurant Association.
Twenty-five area business owners and community leaders attended the “How Green Is Your Business?” workshop on February 28, 2019 at Kismet. This event kicked off a pilot program — Green Business on the Hill — which aims to recognize environmentally-conscious businesses, offer tools to CHBA members who want to incorporate sustainability into their operations, and publicly position Chestnut Hill as a destination for eco-conscious consumers.
