In This Member Letter:

 *Seafood Watch     *Brentwood GDA Funding    *Green Money Savers   *New Recertifications           

Dear Friend,

The STL summer heat has arrived. Let's reassess how to keep your business cool while keeping the energy bill down.  We'll touch base on some strategies to help mitigate surging temperatures.  Bob's Seafood on Olive, a local restaurant seafood wholesaler, closed earlier this month. We'll take a look at how we're getting seafood these days and provide some steps and resources to sourcing seafood sustainably.  Seafood farming, harvesting, aquaculture, wild caught, packaging, and distribution all have major impacts on the environment, ecosystems of the sea, and a large labor force that gets the products from boat to plate.

- Ben Daugherty (GDA Program Manager)

Monterey Bay Aquarium Seafood Watch 

What Does It Mean To Serve Sustainable Seafood?

According to the United Nations, seafood provides essential nutrition to over 3 billion people worldwide with 171 million tons harvested each year. The seafood industry employs 60 million people. These are big numbers that impact the three pillars of sustainability: environmental protection, social responsibility, and economic viability. Monterey Bay Aquarium Seafood Watch focuses on environmental sustainability by monitoring these factors for different seafood species:

Socially sustainable seafood comes from good working conditions with no human rights violations throughout the supply chain. Human trafficking, forced labor and hazardous child labor are often synonymous with seafood operations. The second version of the Seafood Slavery Risk Tool is currently under development and the seafood industry is continuing to work on traceability, external audits, and governance to help ensure safe working conditions for workers.  Sustainable seafood has shown growing trends to promote economic viability.  Today, over 50% of U.S. consumers say that buying sustainable seafood is personally important and many are willing to pay a premium.

Want to dive a little deeper? Check out the Seafood Carbon Emissions Tool.

What Can I Do as a Sustainable Business?

Whether it's fished or farmed, local or imported, offering sustainable seafood at your business can be as simple as following 5 steps.

  • Make sure your seafood is NOT on the AVOID list and choose options from the Seafood Watch's Best Choice list.
  • Get to know your current seafood products. They are caught and farmed using different fishing methods from around the globe with varying levels of environmental impacts. 
  • Spread the word. Market your new sustainable offering on your website and social media channels.
  • Commit to serving only responsible seafood. Draft a letter to send to your suppliers or distributors about your values for sustainable seafood.  
  • Train and educate your staff, so they can answer customer questions confidently and take pride in working for a company that values sustainable seafood sourcing.

Brentwood Passes GDA Funding Resolution 

The Board of Aldermen in the City of Brentwood recently passed a resolution approving a sustainability initiative policy that pays $100 towards any participating restaurant's Green Dining Alliance membership fee.  This is the second municipality to offer a financial incentive for businesses joining the GDA in the St. Louis region. Maplewood, the first Green Dining District of the GDA program, offers a $100 financial incentive as well. Many thanks to the cities of Brentwood and Maplewood for supporting sustainable businesses with legislation and funding!

 

$ustainable Money $avers

Summer Energy Saving Tips 

Ice machines, HVAC, refrigerators, freezers, walk-in coolers, kitchens, and dining rooms all have one aligning goal during summer. Staying cold! Let's talk about some ways to do this efficiently. 

Follow the tips below:

  • Install LEDS- incandescent bulbs run hot, 90% of its energy is heat.
  • Menu- now's the time to add some raw fruits and vegetables to the menu. Anything that reduces heat from cooking and preparation helps. (pickled products, chilled soup, salads, cold sides)
  • Patio life- embrace the heat and offer patio seating with plenty of umbrellas and fans. Some folks like heat, so let them consume everything at your business except your A/C. Try to limit staff going in and out by setting up outside satellite stations for service.
  • Ceiling fans- an oldie but a goodie. A single degree change in temperature can lead to large savings throughout the year.
  • Smart thermostat- manage temperatures during off/on hours.
  • HVAC maintenance- conduct routine preventive maintenance to save energy and avoid costly repairs during the hottest months.
  • Insulation- check doors, windows, and exposed ductwork for insulation repairs and upgrades.
  • Ventilation- make sure vents are clear of dust, debris, and storage materials. Make sure exhaust hoods are functioning properly and turned off when not in use.
  • Check gaskets- check for loose or damaged gaskets on refrigerator doors, evaporator and condenser fans, and refrigeration coils for regular maintenance.
  • Thermal envelope- invest in insulation, awnings, shades, and blinds to keep all sides of your building (the building envelope) cooler.

 

 
 
 
 
 

Congratulations to recent Recertified Members of the Green Dining Alliance!

 
 

earthday365
4125 Humphrey St  | Saint Louis, Missouri 63116
314.282.7533 | info@earthday-365.org

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