In this article the author, Lisa Jennings, explains how Global Warming Solution Acts that are implemented by states may only cost small businesses pennies. They review the Global Warming Solution Act that California had implemented in 2006, and the results of it. They focused their study on the Border Grille Restaurant in Santa Monica, CA. They said that they chose a restaurant to review the results of this act because the restaurant industry is one of the biggest consumers of energy, and therefore one of the biggest contributors to emissions.
The article explains as to how little it will even cost small businesses to abide by this plan. Researchers say that based off of the consumption of the energy usage of the Border Grille over the past 5 years that by 2020 they could only expect to see an increase in usage by .3%. This minimal cost to the business will help lower the global warming effect. Although the article did sort of discredit itself by stating that in reality the cost is going to increase 28% with all other variable inflation considered, but based off of fuel and energy costs the increase is .3%. Although this is small, as Milliken, owner of Border Grille, says "it's about taking baby steps."
It is nice to see that state and federal governments are starting to try and force establishment to be more eco-friendly. They are also keeping the small business owner in mind while trying to create these plans to enforce because they have to keep the costs in mind. This plan made sense and it was only going to cost pennies to the small business owner, but they also looked over the long time effects of the plan, and whether or not it would be worth it. I think more states should start and try to figure out plans to make their state more sustainable and green, to try and achieve an all around better country.
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This article talks about how little money it takes to turn your restaurant around and be more aware of your surroundings. Global warming is here to stay as you can see from this current month where today it is sunny and warm outside and yesterday was freezing colg and dark. This is eminent everywhere and global warming needs to be put on hold.
ReplyDeleteFor only a few more cents per $20 cover, you can run more efficiently and be following California's Global Warming Solutions Act. Making some energy efficient changes to your company can mean big savings. In addition to sustainable products and waste reduction, there are small things that can also save you a ton. The owner of Border Grill, Mary Sue Millikin, is deep into helping the environment. "We initially were concerned because their planet-friendly efforts are more focused on things like installing a water purification system to reduce the use of bottled water, serving sustainable seafood and composting." These three practices already help the environment and help the consumer. She also says that they never really looked at changing light bulbs and/or refrigeration units. These simple tasks also help the environment and save your restaurant money. Just going out and spending $200 on new, energy-efficient light bulbs for the establishment can save you upwards of $5000 annually. This is a big chunk of money.
Millikin finishes with, “In the end, we learned that they project in the next 10 years that climate laws would really impact our bottom line by very little. Now we’re really energized about how to make more changes. It’s about taking baby steps.”
Starting small helps ease into the trend more freely. This allows us to "run" at our own pace while still helping out.
I don't think it was the original idea, but I like how they slipped in the comment of how much more it would be per $20 meal for a consumer if they decided to pass on the responsibility of shelling out those 'mere pennies' (instead of paying the pennies out of their pocket, for the 'greater good' of the environment).
ReplyDeleteBaby steps are absolutely the way to go, respectively. There is no quick fix to these problems. I do agree that each state should make certain regulations of their own within reason for the establishments within their borders.
The article mentioned the restaurant 'Border Grill' has owners that ''have long been champions of the environment and already follow environmentally sound practices''. Good for them, setting an example for others. Champs.