Green Business Bureau Blog


Smart Green Tips: Watch Your Thermostat


Heating, cooling and ventilation are a major part of small businesses utility bills and little changes can make a big difference. A one-degree reduction can save 10% on your heating and cooling bill. But decreasing costs and saving energy does not mean you have to create an uncomfortable environment for your employees. As with lighting, simple green steps can save businesses money without compromising on the comfort. Following are 5 simple tips:

1)   Set thermostats between 69 and 71 degrees Fahrenheit for heating and between 75 and 77 degrees Fahrenheit for cooling. You can also upgrade to a programmable thermostat such as the Nest.

2)   Ensure that furniture or draperies are not blocking heating and cooling registers.

3)   Don’t place lamps or other appliances that release heat near the thermostat. Heat from these appliances is sensed by the thermostat and could cause your system to work harder than required.

4)   Keep your heating and cooling systems well tuned with periodic maintenance by professionals. Clean or replace air filters frequently.

5)   Relax the corporate dress code . Learn more about savings associated with dress codes.

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Companies, consumers see benefits from Green Manufacturing


Many consumers and businesses realize the importance of protecting the environment through small behavioral changes.Today, a large number of businesses are engaged with sustainability. Jenny Beswick and Distinctive Doors share an infographic Green Manufacturing over Time.

Read the article. 


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Food Waste Remains a Big Problem for 2013


According to the report by Barilla Center for Food & Nutrition (BCFN), the economic impact of food waste in the United States is about $197.7 billion. Gina- Marie Cheeseman, from TriplePundit, discusses the causes and recommendations for reducing food waste. Read the article.

Here are some tips from the Green Business Bureau to help your business go green in the lunch break:

  • Bring your own dishes and coffee mug to work.
  • Replace plastic knives and forks in the break room with silverware or biodegradable utensils.
  • Request your favorite restaurant to deliver food without napkins and plastic cutlery.
  • Substitute plastic ziplocs and brown bags with reusable lunch bags and boxes available in the market.Start a Composting Project: Composting can minimize waste that goes to the landfill. Kitchen waste, leaves, grass clippings, shredded paper, cardboard boxes, fruits and vegetables can all be composted. Products like meat and bones should be kept out of the compost.

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2012 Year End Sustainability Wrap-Up

December 26, 2012 | By: Admin | No Comments on 2012 Year End Sustainability Wrap-Up

As 2012 comes to an end, individuals and businesses reflect on how the year was compared to previous years and what holds for future years. RP Siegel discusses the 2012 Year End Sustainability Wrap-up in this article on TriplePundit.

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Tips to Make Your Holiday Leftovers Last Longer


If you are making a holiday meal for a large group, chances are you will have a lot of leftover food. To minimize food waste, look at the tips from Earth911 to make leftover last longer.

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Developing a profitable CSR Strategy

December 21, 2012 | By: Admin | No Comments on Developing a profitable CSR Strategy

Corporate Social Responsibility (CSR) strategy helps businesses in creating sustainable community and business. David Jerome and Rob Kleinbaum discuss guiding principles for sustainable to your business. Read More.

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