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Three Million Utahns
Around Utah Facts November
Technology Entrepreneurs Roundtable
Beehive Bakery and Cafe: Made from Scratch
By Adva Biton, Lisa Christensen and Aisley Oliphant | Illustration by Mike Bohman
November 10, 2015
Employees will benefit from how near the new facility is to the Frontrunner station. To encourage employee use of public transit, EMC offers the UTA EcoPass program, where 90 percent of the yearly price is subsidized, with plans to increase subsidization to 100 percent.
“In the vein of transportation and efficiency, we think about things like clean air. I think in the IT industry we also have some more focuses that are really crucial,” says Anna Gallerani, associate business ops analyst for EMC. “It’s not only how we’re impacting our activities—it’s also how we are helping our customers and partners leverage the information available so they can impact and make some positive change by way of sustainability issues.”
Hunt Electric took sustainability personally as it turned its eye to its own corporate offices. “For us, part of our business practice is a stout recycling program,” says Troy Gregory, president of Hunt Electric. They began with a paperless initiative, cleaning out and digitally scanning all documents in the office. The cast off and shredded paper went into recycling, and the empty three-ring binders and excess office supplies made their way into donation boxes for schools, churches and backpacks of the employees’ children. They didn’t stop there.
Implementing a lean construction process allowed Hunt Electric builders to place an emphasis on eliminating waste. This process ensures that any extra or lightly used materials are donated to the National Association for the Exchange of Industrial Resources (NAEIR). Over the course of a year, they donated approximately $85,000 in materials.
“We want to be good stewards … There’s a lot we can impact because of the type of business we are,” says Gregory. “We [live] what we teach; we truly do that internally with our recycling. We try to teach by example.”
For high-end sheet and bedding company Malouf, sleep is the foundation for wellness—but the company is deeply interested in all aspects of wellness, for people and the environment alike. Sam and Kacie Malouf, owners of the company, started off by sourcing high-end European sheets 12 years ago. As their business blossomed into more locations, including permanent showrooms in New York City and Las Vegas, they dug deep to keep their company as committed as possible to both wellness and sustainability.
For its employees, the company provides a private chef who has an onsite garden and sources local, sustainable, and organic foods for preparation. The company has twice won a Cache Valley Bike to Work Day initiative. The company is also flipping the switch on what will be the largest privately owned, roof-mounted solar project in the state. It also incorporates a botanical fabric called tencel in its products, which is made with sustainable wood pulp and created in an award-winning, sustainable closed loop system.
“It’s great and very enabling what technology advancements are made available for people like us and companies like us,” says Sam Malouf. “It’s getting easier to pursue that initiative.”
Pago Restaurant Group
From the walls of the building to the food on the table, Pago Restaurant Group is all about recycling and energy conservation.
“Everything started with my first business,” says Scott Evans, owner and operator of the Pago Restaurant Group. As he scouted for his first location, he bore in mind his desire for easy access for cyclists, pedestrians and public transport. He settled into the all-accessible 9th and 9th location and began construction.
The Pago Restaurant building’s sustainable features include WaterWise toilets, countertops made from recycled office paper, and wood reclaimed from the Lehi Hospital all throughout the restaurant. The group has also taken advantage of its convenient location and partnered with nearby businesses to provide benefits such as discounts for those who bike to work.
But Pago’s pièce d’excellence is its food. “A big impact on restaurants is the transportation of food. We purchase from local farmers and sustainable resources … our food is purchased within 100 to 200 miles max,” says Evans. Because they buy only from local growers, Pago’s chefs have to remain on their toes and adapt the menus to what is in season. “I think that’s something we’ve been most proud of: helping Salt Lake get to the next level and represent good food.”
University of Utah
In response to the Salt Lake valley’s air quality problems in the winter or 2012-13, a trio of administrators at the University of Utah organized an air quality task force. The committee, comprised of campus-wide representatives, was tasked with recommending strategies to reduce emissions from the University of Utah to lessen the institution’s overall contribution to poor air quality.