“Since I began in 2010, I’ve encouraged the staff to
consider ways to reduce costs at the LRA,” said Stan Harris, LRA President/CEO.
“I’m pleased to see that the staff has taken the initiative to make cost
savings and environmental stewardship a priority for our association.”
The discussion included items that most individuals consider
when managing their home energy usage, including turning lights off when leaving
a room and running only a full load in the dishwasher. Instituting a recycling
program to divert paper, plastics and aluminum from landfills was the highlight
of the meeting. The team is investigating options like Phoenix Recycling bins
in its 30,000 square foot facility in Metairie which houses a workers’
compensation program (LRA Self Insurer’s Fund) and the association offices.
“Running an insurance company requires retaining certain
files for various periods of time,” said MaryBeth Yrle, LRASIF Director of
Auditing. “Last year, we began scanning files to reduce the amounts of files
stored and while we shred unnecessary paper documents, a third-party company
Shred-It does recycle the paper at a paper mill.”
To prepare for these changes in behavior, team members
recently met with LRA member Elizabeth Shepard of LifeCity New Orleans to
learn the best practices for championing these efforts among their LRA staff
peers. While the team was interested in participating in LifeCity’s Green Games competition, the cost associated to do so this year were
prohibitive.
“The world, the market and business is changing,” said
Shepard. “More and more people, whether they are investors, customers or
business owners, are interested in how organizations are impacting our
community. Already, the LRA is taking a lead by participating in conferences
like the March Global Green Waste Recovery Conference, and LifeCity seeks
to help the LRA take that commitment further.”
In an interview this week with WWL Radio, “Millennial
generation changing how we eat at restaurants,” which was picked up
nationally by CBS Radio, LRA Director of Communications Erica Papillion shared
what the 18-34 year olds are looking for when dining out. The first of three
concerns is a restaurant’s social responsibility—are the restaurant’s practices
good for the environment?
The National Restaurant Assoc. Conserve Sustainability Education Program shares money-saving techniques, action plans and industry-tried best practices for restaurant operators. |
The National Restaurant Association’s Conserve EducationProgram launched shares industry-tried best practices, money-saving techniques
and personalize action plans to inspire restaurant operators to consider
conservation as good for the environment and also good for the bottom line.
“I’m thrilled to be participating in this movement at the
LRA,” said Alice Glenn, LRA Education Foundation Executive Director. “At home I
recycle, set my thermostat to 78 when I’m not home and certainly believe in
turning the lights off when I leave a room.”
For restaurants, easy to implement ideas like composting
prep food waste, using compact fluorescent bulbs and low-flow spray nozzles and
toilets are few ways operators can have an immediate positive impact on costs
and the environment.
“The Green Team set a conservative goal of reducing energy
costs by 10 percent this year,” said Wendy Waren, LRA VP of Communications.
“The team was so enthusiastic that the conference room light was turned off as
they exited the meeting, followed by the kitchen and restroom lights.”
The five member team includes Facilities Manager Rich
McCurdy, LRASIF Audit Director Marybeth Yrle, LRA EXPO Sales Rep. Peggy
Charbonnet, Glenn and Waren.
What steps have you taken to reduce your energy and water
usage? Are you inspired to do more? We sure are!
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