MFA -The Green Guidelines

I.        RESOURCE CONSERVATION

A.  ENERGY
CONSERVATION – The food distribution industry is a high end user of
energy through many facets of use, including lighting, routine office equipment
requirements, HVAC and refrigeration needs to deliver safe and healthful
products efficiently to consumers.
Although the industry continuously strives for progressive efficiency,
there is always room for improvement in these areas through such means as:

 

Lighting

1.      Conduct a comprehensive commercial energy audit of
your facility to identify conservation measures (working with your utility,
DOER or other contractor) (see appendix for link to listing).

2.      Complete a “Facility Energy Audit Program” available
through your local utility company or educational institution.

3.      Replace facility lighting fixtures with those
recommended by local energy companies in their energy audit.

4.      Replace existing standard fluorescent lamps and
ballasts to four-foot, high efficiency florescent (T8) lamps or T5
fixtures/lamps and electronic
ballasts.

5.      Use LED lighting in areas where feasible (exit signs,
etc.).

6.      Use day lighting or skylights for a portion of indoor
lighting needs, switch off general lighting as a result.

7.      Use lighting output controls such as:

§
Occupancy
sensors.

§
Photocells
(motion sensors).

§
Bypass/Delay
timers.

§  Time clock (adjusted seasonally).

8.
Disconnect used
ballast in fluorescent fixtures that are not currently in use and replace
burned out lamps quickly to avoid ballast damage.

9.
Clean light
fixtures (reflectors and lenses) once a year.

 

Office Equipment

10.   Purchase EPEAT registered electronic products (or that
have energy savings features) such as computers (includes Monitor, Scanner,
Printer), Copy/Fax machines, or multifunction devices.

11.   Activate all energy savings features, if available.

12.
Plug all
equipment that can be turned off into time switches to make sure they are
turned off after hours.

 

HVAC (Heating
Ventilation and Air Conditioning Systems)

13.   Use natural gas system instead of an electrical
system.

14.
Capture exhaust
heat from refrigeration system for water heating or other use through a heat
recovery system where feasible.

15.   Install reflective or light colored roofing to
minimize summer heat gain.

16.   Insulate all indoor and outdoor heating, and cooling
pipes and ducts.

17.   Install timer switches on radiant space heaters.

18.
Use ceiling fans
to circulate air.

19.
Replace or
supplement an A/C system with an evaporative cooler.

20.
Use economizers
on A/C to increase air circulation.

21.
Change HVAC
filters on a regular schedule.

22.
Use HVAC output
control, bypass timers and/or time clocks.

23.   Set thermostats at/or below 68 degrees for heating and
at/or above 78 degrees for cooling; adjust accordingly for after hours.

24.   Use window film or shades to reduce solar heat gain.

25.   Have your system re-commissioned every 2 years or on a
regular basis.

 

Refrigeration Systems
for retail, perishable, storage or other similar operations

26.
Use an
eco-friendly refrigerant (see appendix for link to listing).

27.
Explore usage of
a Free Air system if applicable (see appendix for link to listing).

28.
Install
controller for running times temperature control with an alarm system that
signals when temperatures are too high or too low.

29.
Keep air
discharge and return grilles clear through effective case/stock management.

30.
Install a
monitoring system to detect refrigerant leaks.

31.
Regularly check
all seals on freezer and cooler doors, replace as necessary.

32.
Install
anti-sweat controls in freezer doors.

33.
Use night shades
on open coolers.

34.
Have your system
re-commissioned every 2 years.

35.
Install vending
misers (timers) on beverage machines.

 

 

Other Energy
Conservation Measures

36.
Become Energy
Star Certified through the EPA’s Benchmarking Program.

37.   Use signs to remind staff to turn off lights and keep
doors (cooler and outside) closed.

 

B.  WATER
CONSERVATION – Our industry’s
needs for this valuable resource have forced us to reevaluate its continuous
use through measures that reduce its demand while increasing the efficiency and
reusability of water, which can be accomplished by utilizing the following:

 

Water Conservation and Leaks

38.   Regularly review all consumption information provided
on your water bill.  Learn to read your
meter.  Compare current consumption to
the prior year during the same period.  If consumption is abnormally high, check
toilets and other fixtures for leakage and read your water meter during off
hours to detect involuntary consumption.

39.
Install and/or
replace all manual faucets with automatic shut off faucets.

40.
Use low flow
faucets and sprayers in pot wash areas of food preparation spots.

41.   Have your local wastewater utility or a water
conservation service conduct a commercial water audit of your facility to help
identify the conservation measures to use at your facility.

42.   Regularly check for and repair all water leaks in your
facility.

 

Sanitary Fixtures

43.
Replace existing
toilets with water conserving 1.6-gallon maximum flush models.

44.   Retrofit existing pre-1980 five-gallon flush toilets
with the quick closing flappers to lower flush to 3.5 gallons per flush.

45.
Adjust urinals to
1.0 gallons per flush.

46.
Use low-flow
lavatory faucet aerators (1.5 gallons per minute or less).

47.
Use waterless
urinals.

 

Landscaping

48.    Implement storm
water best management practices such as bioswales or storm water retention
basins.

49.   Install a permeable paving system or other storm water
reduction surface in parking lots.

50.
Use plants that
are drought tolerant (water conserving) and native to the area.

51.
Use irrigation
bags for rainwater capture on tree plantings.

52.   Install rain shut-off devices or moisture sensors to
override automatic irrigation when adequate moisture exists.

53.   Limit the number of days lawns are irrigated to a
maximum of 3-4 days per week during the summer, 2-3 days in the spring and fall
and shut off in winter months.  Trees and
shrubs should be watered no more than 2 days per week in the summer, 1-2 days
in the spring and fall and not in the winter.

54.   For landscaping on slopes or in narrow planting
strips, prevent runoff by scheduling multiple run times for short periods (3-5
minutes), with at least an hour between water applications.

55.   Valves are separated based on water use (hydro zone).
(Example: Grass lawns will always require more water then shrub beds.)  Change your watering times and zones
accordingly.

56.
Apply at least
two inches of mulch in all non-turf planting areas.  Use local compost when practical.

57.
Control sprinkler
discharge by measurement of output so that no more than 1.5” is discharged per
week.

 

C.  WASTE REDUCTION AND RECYCLING – The food distribution industry has
historically been a leader in waste reduction and recycling, beginning with
cardboard, shrink wrap and product waste being recycled and/or turned into an
alternative, useful product such as compost.
Efforts to continue efficiency in these areas can be accomplished by
practicing the following:

58.
For retail and
other applicable members, participate in the joint MFA/DEP MOU efforts: 1.
Supermarket Recycling Program Certification (SRPC), which encourages
supermarkets to develop sustainable programs for recycling and reusing organics
and other materials, diverting them from the waste stream and landfills while
turning them into a useful product.  If
conducted in at least 80% of a business’s locations, regulatory relief is
granted by DEP.  As of July 2010, nearly
200 retail food stores were participating in this effort, saving on tipping
fees and reducing the amount of compostable materials from going to landfills,
with nearly 100 certified (see appendix for link to listing); 2. Disposable
Bag Reduction efforts to reduce the distribution of disposable bags, both paper
and plastic, while increasing the distribution and use of reusable bags.  Such efforts are proactive and help restrict
local and state mandates of a ban and/or tax.
As of July 2010, disposable bag distribution was reduced by 25% since
the inception of the Memorandum of Understanding between DEP and MFA with 12 supermarket
chains representing over 380 retail food store locations participating.

59.   Join the EPA WasteWise Program (see appendix for link to listing).

60.   Have a waste audit/assessment completed for your
facility (by a waste company, academic institution or independent consultant)
to help identify the waste reduction, reuse and recycling practices that would
best work for your facility and review recommendations.  Members should contact MA DEP or their
municipal or county recycling coordinator for information about local markets
and general recycling support.

61.   Prepare an annual tonnage report that documents your
recycling efforts or food donation programs.

62.   Source separate and reuse and/or recycle the
following:

§  Organic Materials (food, landscaping, etc. diverted for
composting).

§  Electronic waste (computers, registers, etc.).

§  Bulky waste (fixtures, equipment).

§  Used cooking oil recycled for energy, locally.

§  Rendering for animal wastes.

§  Cardboard.

§  Waxed cardboard (if separate from organics).

§  Commingled containers (glass, metal, plastic).

§  Rechargeable batteries.

§  Inkjet or other printer cartridges.

§  Mixed paper.

§  Wood pallets.

§  Other packing materials (e.g. shrink/stretch film, bubble
wrap, foam, peanuts).

§  Beverage bottles and cans (consumed by workplace
associates).

§  Rigid plastic pails and containers emptied within each
department.

63.   Offer consumer recycling (public) when feasible for such
materials as:

§  Plastic shopping bags including dry-cleaning and other
stretch films (see 58).

§  Reverse vending machines or bottle deposit return
systems as required.

§  Currency, as through a Coin Star machine.

64.
Make double sided
printing and copying a standard practice.

65.
Remove your
company’s name from junk mail lists and purge your own mailing lists to
eliminate duplication.

66.
Use software
programs that allow you to fax and e-mail directly to/from your computer
without printing.

67.
Use eco-friendly
and/or reusable packaging alternatives including:

§  Milk crates, soda jugs or other vendor provided
reusable packaging.

§  Reusable pallets.

§  Reusable distributor containers (such as plastic
totes, bread trays, floral or produce flats and boxes/crates).

§  Disposable containers for customer purchases (items
that are made from biomaterials or are recyclable).

§
Install
electronic swipe cards in lieu of employee time cards.

 

D.
GREEN BUILDING – Environmentally
friendly, or “green”, sustainable structures have become a top priority for the
food industry, as business operators continue to search for ways to reduce
their carbon footprint, increase efficiency and reduce energy costs.  By evaluating the following guidelines,
further progress can be made in these areas:

68.     Incorporate Green Building
practices into construction and renovation projects. Use    guidelines such as:

·
LEED
certification for new construction.

·
LEED certification
for existing buildings.

·
LEED
certification for commercial interiors.

69.    Use
environmentally preferable building materials
such as:

·
Flooring.

·
Wall coverings.

·
Furniture.

·
Insulation.

Note:  materials should be third
party verified eco-friendly (Green Seal, FSC, EcoLogo, or similar).

70.    Install a Green
Roof.

 

II.      POLLUTION PREVENTION

A.  CLIMATE CHANGE ACTIONS – Further
measures can also be taken to reduce the carbon footprint created by our
industry during the delivery, acceptance and storage of product, including the
following:

71.   Join the EPA Climate Leaders, Green Chill, Green Power
Partners, or SmartWay Transportation Programs (see appendix for link to listing).

72.   Install a clean energy source at your facility (e.g.
Solar panels, fuel cell).

73.   Reduce the impact of trucking
fleets and distribution network by using backhauling, hybrid technologies,
biofuel, or other sustainable practices if applicable.

74.   Purchase clean energy offsets for your facility’s use,
at least 25%.

75.   Post no idling signs or encourage vendors waiting to
unload or at loading docks to turn off engines.

76.   Reduce idling times through idling time allotments or
“no idling zones”.

 

B.
TRUCK FLEETS (if applicable)
– For operators with truck fleets or those involved in the transportation
of product, several steps can be taken to conserve fossil fuels, increase
reliance on alternative fuels, reduce emissions, increase recycling of engine
liquids and parts, reduce maintenance discharge pollutants and other
environmental areas of concern with vehicle maintenance (see appendix for link to listing):

77.
Send used
lead-acid batteries to an off-site recycler. (The main pollution prevention
options for used batteries are to keep the batteries intact and then recycle
them.).

78.   Install reusable oil filters on at least 25% of your
fleet.

79.   Recycle waste oil, transmission and hydraulic oil.

80.   Use cube system to maximize truck routing capacity.

81.
Extend the life
of your engine oil by at least 25% in 25% or more of your vehicles. (Example:
use synthetic blend oil, which changes the life of the oil from 3,000 miles to
5,000 miles).

82.
Substitute the
less toxic propylene glycol for ethylene glycol in 25% of fleet vehicles.

83.
Explore possible
use of biofuels.

84.   Recycle all of your waste antifreeze on-site.

85.
Achieve zero
discharge by not discharging any process wastewater (e.g. floor parts or steam
cleaning; car washing) to the sanitary sewer or storm drain systems.

86.
Use dry cleanup
method-for floor cleaning. (Example: Use a Zamboni self-contained floor
cleaner, which vacuums excess water.).

87.
Seal off all
floor drains, trenches, sumps and oil/water separators.  Prevent all shop fluids from entering storm drains.

 

C. HOUSEKEEPING & OPERATING PRACTICES – Daily upkeep and inventory business procedures and operations can
also be evaluated to decrease their environmental impact through reasonable
steps with employee involvement, including:

Cleaning Products and Procedures

88.   Use Green Seal (or equivalent) Certified
cleaners and degreasers.

89.   Use an alternative launderer for uniforms
and linens – such as CO2 or Wet Cleaning technologies.

90.
Use
Green Seal (or equivalent) Certified floor stripper and wax.

Inventory control procedures to reduce
waste generation and material

91.
Minimize
the inventory of fluids and chemicals onsite.
Stock only what you need and order materials on a “just-in-time” basis.

92.   Work with vendors to return excess or
expired stock.

Employee Programs

93.   Have an active (meets at least quarterly
with representation from a majority of the departments) Green Team or
Environmental Committee in your facility.

94.
Include
environmental education in employee training.

95.   Offer employees incentives to use public
transportation or carpooling for commuting.

 

III.     FINANCIAL PLANNING, PURCHASING AND PRODUCTS

A. LONG TERM SUSTAINABLE FINANCIAL PLANNING – Long term
financial planning helps with sustaining your business while showing a
commitment to the community:

96.
Consider a
sustainable strategic or long-term plan that projects capital needs and
performance at least 3 years into the future.

B.  GENERAL
SUPPLY PURCHASING – Other business and administrative
practices on a daily basis can reduce a company’s impact on the environment by
implementing the following procedures:

97.   Implement an Environmentally Preferable
Purchasing Program for office supplies.

98.   Buy and use, recycled content products, such as:

§  Office supplies (paper, ink cartridges, folders).

§  Paper towels, tissues, etc.

§  Promotional materials/flyers.

§  Boxes and bags for packaging consumer purchases.

§  Garbage pails and garbage bags.

§  Parking lot curb stops, picnic tables, benches.

 

C.  RETAIL
PRODUCTS and PURCHASING – Retail food product inventories, through
their distribution and purchasing by consumers can also be evaluated from “farm
to table” to lower their impact on the environment and create sustainable
supply chains through the following steps:

99.   Stock certified seafood products and label
them as such (see
appendix for link to listing).

100.
Stock
USDA Certified Organic options for a majority of product categories.

101.
Develop
a local products program – e.g. an aisle, marketing campaign, or special
merchandise section.

102.
Offer
reusable bags for sale (see 58).

103.
Offer
recycled content products for sale such as your own compost (see 58) or green
cleaning products.

104.
Offer
refillable water or other items in bulk for purchase.

 

IV.     COMMUNITY INVOLVEMENT

 

A.  COMMUNITY GIVE-BACK and GREEN INCENTIVES – Participation in the community has long been advantageous for the
food industry and helps to sustain hunger programs while decreasing the amount
of wasted product through such steps as listed:

105.
Participate
in a local food rescue program such as donating to the Community Food Bank or
Pantry to help end hunger in the community and state.  Also, support locally grown gleaning efforts,
support Feeding America initiatives (see appendix for link to listing), encourage
community support for in-store food drives, etc.

106.
Donate
a percentage of sales or profits to environmental non-profit organizations each
year.

107.
Partner
with a community organization on an environmental project (such as a Clean
Communities Day).

108.
Provide
customer incentives for bag-reuse.

109.
 Provide bike racks for employees, shoppers,
etc.

110.
Provide
information about public transportation options to and from your location to
customers and vendors (where applicable).

111.
Check/update
with each community on their waste disposal programs (sale of appropriate trash
bags, pay per throw, community posters promoting curbside, etc.).

112.
Check/update
with each community on what they recycle, particularly in light of rapid
changes to sustainable packaging within the industry.

113.
Support
and encourage participation in Earth Day (April 22^nd annually) (see appendix for
link to listing), America
Recycles Day (November 15 annually) (see appendix for link to listing) & other
community activist activities when appropriate.

 

B.  CONSUMER EDUCATION – Continuing to help and educate consumers to reduce their
environmental impact and providing useful information helps the community at
large through such simple steps as listed:

114.
Include
environmental information/publications in your café, vestibule, or bulletin
board.

115.
Include
environmental education in your printed or electronic promotional materials
e.g. weekly circular, website.

116.
Work
with suppliers on environmental promotions.

 

V.      EMPLOYEE RELATIONS

A.  SUSTAINING EMPLOYEE WORKFORCE – This creates an opportunity to
increase employee morale and demonstrates that your business cares about
employees which could ultimately translate into better customer service.

117.
Encourage and
contribute financially to continued education for employees.

118.
Require and pay
for managers to attend managerial training classes.

119.
Allow employees
access to a company employee handbook.

120.
At least once a
year and on a set schedule conduct employee reviews.

121.
Have a diversity
hiring policy.

122.
Incorporate
sustainability orientation in new employee training (training video
demonstrating green aspects of the operation (recycling, energy efficiency,
water conservation, etc.).

VI.     LEAN
CONSTRUCTION MATERIALS MANAGEMENT (LCMM)

 

A.  WHAT IS LEAN CONSTRUCTION? – The core of lean construction is to maximize
value while minimizing waste of all types, eliminating all physical waste along
the entire value stream and creating processes that require less labor, space,
capital, time and human effort.  This is
achieved by following  LEAN principles
for feasibility and due diligence, planning, design, construction, operations
and maintenance so that integrated project delivery and lean construction are
synonymous.

B. WHY IS IT IMPORTANT? –
To control and keep down costs, prevent underutilization, increase efficiency
and environmental benefits, including:

123.
Financial exposure of existing conditions: Avoidance
of increased transportation       and
waste disposal costs associated with non-lean means and methods.

124.
Reduction of wasted material costs.

125.
Maximized utilization of Human Resources.

126.
Enhanced cost avoidance and financial
improvement opportunities.

127.
Increased efficiencies associated with
replicability.

128.
Environmental Co-benefits, including: tons
diverted, Co2 reductions, KwH reductions.

129.
Brand improvement and communications
opportunities.

130.
Benchmarking, Performance Tracking and Reporting
Benefits.

 

C.  RECOMMENDED PROCESS FOR LCMM

131.
Identify potential waste generation sources and
characterize waste.

132.
Institute the 3R’s principle in Section L below
– Reduce, Repurpose/Reuse, Recycle.

133.
Develop a written program.

134.
Implement the program.

135.
Develop metrics, track and document the program.

 

 

 

D.  THE “TOOLS” OF LCMM

136.
Identify waste generation – Locate the sources
and/or causes of all eight (8) types of project waste as identified in Section
K.

137.
Design to prevent waste – Redesign or modify
design approach to eliminate associated waste streams.

138.
Plann to prevent waste – Establish effective
project logistics management protocols to eliminate waste.

139.
Implement construction techniques and jobsite
methods to reduce and reuse – Engineer and pursue constructability requirements
to minimize material, operational and human resource wastes and reuse any waste
generated where possible.

140.
Purchase to prevent waste – Establish and
implement effective supply chain management protocols to eliminate waste.

141.
Repurpose and recycle waste – Reuse, repurpose
or recycle all waste generated through the project.

142.
Waste to Energy conversion – Waste generated
that cannot be reused, repurposed or recycled, dispose of through a waste to
energy solution.

 

E.  PROGRAM RECOMMENDATIONS

143.
Start small.

144.
Take on only what can be successfully managed.

145.
Get commitment from executive management.

146.
Plan (it’s not the plan that really counts, it’s
the planning).

147.
COMMUNICATE.

 

F.  DEVELOP YOUR LCMM PROGRAM

148.
Establish your vision – Determine what motivates
the waste management plan and why.

149.
Establish your mission – Establish goals,
targeted reduction thresholds and KPI’s for the project.

150.
Outline Master Plan – Develop means, methods and
strategy for accomplishing the mission.
Identify required resources and allocate roles and responsibilities to
project stakeholders.

151.
Develop short and long term implementation plan
– Apply means, methods and strategy to scheduling, logistics and planning
efforts to establish workflow, timeline and deliverables.

152.
Identify the business case and provide example
case studies – Develop the business case to justify cost of proposed approach
and substantiate with case study analogues.

 

G.  DEVELOP A WRITTEN PROGRAM

153.
Identify and target waste producing activities.

154.
Plan site logistics to reduce unnecessary
movement resulting in wasted labor and damaged materials.

155.
Use JIT (just in time) delivery of materials.

156.
IMPLEMENT
the program.

157.
Benchmark and track results.

158.
Contrast results and projections to identify Triple
Bottom Line improvements: financial, social, environmental.

159.
Report on program performance to project
stakeholders and author final report at project conclusion.

 

H.  ESTABLISH WHAT’S NEEDED FOR PROGRAM

160.
Metrics – If you can’t measure it, it doesn’t
exist.

161.
CMM language for your Owners Performance
Requirements (OPR), Basis of Design (BOD) or master Planning Document(s).

162.
CMM specifications for all contract documents.

163.
CMM training for “in-house” and subcontracted
services.

164.
Business case ROI requirements.

165.
Commitment to continuous learning and
improvement.

 

I.  THE FIVE S’s IN LEAN CONSTRUCTION – The
following five principles should be followed through the process of LCMM:

166.
Sort: Remove unnecessary items and dispose of
them properly, eliminate obstacles and unnecessary items to make work easier,
reduce chances of being disturbed/distracted and prevent accumulation of
unnecessary items, evaluation of necessary items with regard to cost or other
factors.

167.
Straighten: Arrangement of all necessary items
for ease of identification and use, prevention of loss and waste of time,
ensuring first come, first serve basis, make workflow smooth, easy, set in
order and apply streamlined approach.

168.
Shine: Maintain completely clean workplace and
use as part of an inspection, which will prevent machinery and equipment
deterioration and keep workplace safe and easy to work.

169.
Standardize: Maintain high standards of
housekeeping and workplace organization, cleanliness and orderliness, maintain
everything in order, in the right place according to its standard.

170.
Sustain: Keep all in working order so that LCMM
is performed without being told.

 

J.  PLAN TO PREVENT WASTE

171.
Develop a written program.

172.
Develop responsibility matrix.

173.
Establish metrics to measure program impact (and
prove bottom line project financial improvements).

174.
Eliminate the use of any hazardous or regulated
materials (OSHA, NYSEPA, etc.).

 

K.  THE EIGHT (8) WASTES IN LEAN CONSTRUCTION

175.
Scrap/Rework/Defects/Reconciliations.

176.
Transportation/material or information handling
– Jobsite material movement, uncoordinated trucking deliveries, lack of
identification/resorting.

177.
Motion – Searching for tools, materials,
equipment, office supplies, information on a computer, drawings – anything.

178.
Waiting/Delays – Non-value added time such as
waiting for RFI’s, tools, instructions, materials or other work to be completed.

179.
Inventory – Lack of pre-planning for what parts
are needed, fabrication on job too early, over-purchasing “just in case”, not
returning excess materials to suppliers.

180.
Overproduction – Creating extra anything.  Anything at jobsite that ends up in dumpster.

 

L.  THE THREE R’s – REDUCE, REPURPOSE, RECYCLE
(Prioritized)

181.
Reduce/eliminate waste material, optimize
transportation and labor.

182.
Salvage, repurpose and reuse materials including
“clean” conversion to energy.

183.
Recycle materials where the recycling process is
cost effective and energy and carbon neutral.

184.
Utilize materials with significant recycled
content.

185.
Prioritize regional materials acquisition
(within a maximum of 500 mile radius of project site).

 

 

 

 

 

 

 

 

 

 

 

 

VI.                                                 – APPENDIX –

The Massachusetts Food
Association does not in any way endorse or recommend any of the individuals or
organizations presented on this list nor does the Association preclude anyone
not on the list.  The Association does
not evaluate those listed and does not guarantee the success of their programs.
Please note that this is not a
comprehensive list and, although it may be periodically updated, there is no
guarantee that all information is current.
You may also contact industry and regulatory organizations as well as
telephone directories for further listings.  Directory last updated 9/2010.

DESCRIPTION, (STEP #), FOLLOWED BY: LINK:

Link to MA Executive Office of Energy and
Environmental Affairs (EOEEA) Energy Efficiency Programs (1):

http://www.mass.gov/?pageID=eoeeasubtopic&L=4&L0=Home&L1=Energy%2c+Utilities+%26+Clean+Technologies&L2=Energy+Efficiency&L3=Utility+Regulations&sid=Eoeea

 

Link to MA Department of Environmental Resources for
Grants & Technical Assistance, Guidance & Technical Assistance and Key
Inititatives (1):

http://www.mass.gov/?pageID=eoeeaagencylanding&L=5&L0=Home&L1=Grants+%26+Technical+Assistance&L2=Guidance+%26+Technical+Assistance&L3=Agencies+and+Divisions&L4=Department+of+Energy+Resources+(DOER)&sid=Eoeea

 

Link to MA EOEEA homepage (1):

http://www.mass.gov/?pageID=eoeeahomepage&L=1&L0=Home&sid=Eoeea

Link to MA Department of Public Utilities homepage
(1):

http://www.mass.gov/?pageID=eoeeaagencylanding&L=5&L0=Home&L1=Grants+%26+Technical+Assistance&L2=Guidance+%26+Technical+Assistance&L3=Agencies+and+Divisions&L4=Department+of+Public+Utilities+(DPU)&sid=Eoeea

 

Link to a full listing of eco-friendly refrigerant substitutes
(26):

http://epa.gov/ozone/snap/refrigerants/lists/foodref.html

 

Link to the free air company (27):

http://freeaire.com/

 

Link to Supermarket Recycling Program
Certification (58):

http://www.mass.gov/dep/recycle/supermkt.htm

 

Link to WasteWise EPA Program (59):

http://www.epa.gov/epawaste/partnerships/wastewise/index.htm

 

Link to U.S. Environmental Protection Agency “Smartway”
Program to save fuel, money and the environment (71, 77 – 87): http://www.epa.gov/smartway/

Link to EPA Transportation, Air Quality and Climate
(IIA & B):

http://www.epa.gov/otaq/climate/relatedlinks.htm

 

Link to list of third party sustainable certification
programs (99):

http://www.fmi.org/docs/sustainability/sustainability_resources.pdf

 

Link to Feeding America (105):

http://feedingamerica.org/

 

Link to Earth Day website (113):

http://www.earthday.net/

 

Link to America Recycles Day (113):

www.americarecyclesday.org