From the category archives:

Documenting Sustainability

Organic Beauty

by Amy on January 9, 2011 · 1 comment

A half-priced blindfolded organic manicure, complete with accompanying mojito, is an offer that’s just too intriguing to pass up.  So when a good friend of mine called and asked if I wanted in on a deal being offered to Daily Candy subscribers, I jumped at the chance.  A few weeks later we found ourselves at Tierra Mia, the self-proclaimed first organic nail spa in the country.  Tierra Mia exclusively uses organic, water-based nail polishes, and the spa space is constructed from VOC-free recycled and sustainable materials.  Why does any of this matter?  Although many nail lacquers no longer contain formaldehyde, toluene and dibutyl phthalates (known as the “toxic trio”), there is evidence that the chemicals that remain in traditional nail polish pose health risks to both salon employees and customers.

With excellent reviews on Yelp, I was looking forward to what promised to be a unique manicure experience.

The Experience
Boy, was I disappointed.  I don’t know if the salon was overwhelmed with the Daily Candy response, or just poorly managed, but our appointment was double booked and we were asked to wait 45 minutes. Strike one.

When our manicurists were ready, we sat at lovely tables, offered mojitos, and had black cushy blindfolds placed over our eyes.  The sensory deprivation at first felt strange, but we quickly relaxed and settled into the experience.  Without my vision, my nose began to notice the lack of the chemical smell typical of nail salons.  Every so often our drinks were placed in our hands for sips between filing and soakings.  We were then asked for guidelines on the color we wanted.  That was part of the deal – not only do you give up your sight for the treatment, you give up exact color selection.  My guidelines seemed fairly straightforward to me: I have a law firm job interview in 2 days, so I need something very conservative and serious. Nothing fun.  In fact, the opposite of fun. When my blindfold was removed, it took a moment for my eyes to adjust. Then I saw my nails. Pink. Barbie pink.  And sparkling. I’m not entirely sure how pink and glitter qualify as conservative and serious, but beware that in the world of Tierra Mia, it does. Strike two.

The woman who did my nails offered to do a re-polish, but unfortunately due to the wait before our treatment, I didn’t have time to take her up on the offer.  My friend’s polish color worked out better for her, a beautiful dark navy color that was not dissimilar from the color she typically wears.

After our manicures, we were told to avoid any warm water on our hands until the next morning since although the water-based polish was dry, it wasn’t yet set.  I would have appreciated a heads-up on this one, since the restriction prevents showering, doing dishes or washing your hands for the rest of your day.  Luckily showering wasn’t an issue, and Keith handled any dishwashing that needed to be done.

Wear and Tear
Despite the poor color choice, I decided to keep the polish on (and hope no one noticed at the interview) and test drive the wear and tear.  Within two days I had chipping at the tips of my nails and flakes falling off at the sides.  By day three I gave up, bought non-acetone nail polish remover (required to get the stuff off) and began the process of soaking my nails and scraping them down with an orange stick provided complimentary by Tierra Mia.  It took about twenty minutes to get all of the polish off, and the whole process left my nails weak, peeling and cracking.  It’s been two weeks and my scratched up nails are still looking pretty ragged.  Strike three.

Conclusion
I am all for finding green alternatives to products that may be harmful.  And I am typically pretty laid back and able to overlook things like less than stellar service or poor color selection.  But with the list of mishaps piling up, and the poor quality of the manicure, I have to conclude that for me going organic isn’t worth the price, inconvenience or the resulting damage to my nails.  To avoid the chemicals found in traditional nail lacquer, I think I’d rather skip it altogether and opt for a good filing and buffing instead. Green is great, but if the product doesn’t perform, it’s just not something I’m willing to use.

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Touring a Green Bakery

by Keith on December 6, 2010 · 1 comment

After 13 years living in Philadelphia, there are a couple of local specialties I have come to love.  I even promoted one of my favorites, scrapple (a delicious Pennsylvania Dutch breakfast meat), as we traveled.  With room for only three t-shirts in my backpack, I purposely chose one from my favorite restaurant in Reading Terminal Market, Down Home Diner, that promotes eating more scrapple.  Below is a snapshot of me in my scrapple-promoting shirt on the banks of the Nile River in Luxor, Egypt.

So while I may have grown up in Cincinnati eating Little Debbie’s in my lunches, once I got to Philadelphia I had no choice but to embrace Tastykakes.  I am especially fond of the fruit pies, but the chocolate cupcakes are delicious with a glass of milk.  So when I had the opportunity a couple of weeks ago to tour the new Green Tastykake bakery in the Navy Yard I jumped at the chance.  The private tour for the Philadelphia Harvard and Wharton Alumni associations, was led by Autumn R. Bayles, Senior Vice President – Strategic Operations.

Autumn led us from the spacious new lobby to the mezzanine level that is designed to eventually allow the public to tour and view the workings of the bakery.  And while they do not allow pictures of the great overhead views you get of the machines and bakery operations, there are great signs and multi-media displays discussing the history of the company in Philadelphia and the Green aspects of the building.   It reminded me of the SPAM Museum we visited as we traveled through Minnesota earlier this year.  Both brands have very loyal followings and have tapped into that consumer passion by celebrating their products and brands.

After touring the bakery and seeing how Tastykake is strategically using their sustainability practices to guide capital investments and their marketing on packaging, and how Tastykake is increasing transparency to consumers (despite the prohibition of pictures on the mezzanine), it is clear that they understand how to use sustainability as a way to drive their business and their brand.  When they do open the bakery to the public, I recommend a trip down to the Navy Yard to check out the bakery and have lunch at URBN’s public cafeteria.

Key Tastycake Bakery Green Features:

  • Targeting LEED-Silver certification, awaiting USGBC final certification.
  • A white, reflective roof, which minimizes heat-absorbing surfaces that contribute to global warming.
  • No-mow, drought-resistant grass that uses less water.
  • All wood doors and half of the wood used in the building come from certified sustainable sources that work to conserve trees.
  • Paints and carpeting with low chemical content that reduce ear, nose and throat irritation.
  • Refrigeration equipment using environmentally friendly refrigerants to minimize emissions that contribute to global warming.
  • Heat-recycling system, which reduces the amount of energy needed to produce products.
  • All products are packed in recyclable cartons and cases to save trees.
  • Solar panels on the roof that provide power to several of the building’s systems.

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Sustainability and Beer

by Keith on November 22, 2010 · 5 comments

Both sustainability and beer were critical aspects of our trip.  Sustainability is, after all, the professional reason for the trip, what we plan on doing with our careers now that we’ve returned.  Beer was a necessary and enjoyable diversion along the way.

In fact, I managed to sample 63 international brews from Efes in Turkey to Murray’s Whale Ale in Australia.  Many of them were cold, refreshing and quite nice, but some, like Sakkara Gold in Egypt, were quite bad.  I did manage to get pictures of many of them along the way.   The documentation of the labels alone is worthy of a presentation.  (BTW – if there are any companies out there looking to tap my expertise in this area I am happy to discuss!)

Before we dive into the recent opportunity I had to combine both sustainability and beer here in Philly, below is a slide show of the beers I had while traveling.  The “*” captions are rating system from *= “wow, I want my money back” to **** = “amazing, are you exporting to the US yet,  and if not do you want to?”

With that background, it should come as no surprise that when I found out that the Wharton Alumni Club of Philadelphia was hosting an event at Yards Brewery I was probably the first one to sign up.   In addition to having quite tasty beer, Yards is Pennsylvania’s first 100% wind-powered brewery.

My take away from the event, which included tastings and a brewery tour, is that Yards has implemented a laundry list of sustainability tactics including:

Bowling Alley Bar

  • Bar tops are reclaimed bowling alley lanes.
  • Floors are made from recycled concrete and coated in SoyCrete sustainable compound.
  • All fixtures, furniture and equipment are reclaimed.
  • T-shirts and hats are created from organic cotton.
  • All glass and cardboard is recycled through the Pedal Co-Op.
  • Grains are donated to local farms as feed.
  • Yards cases are printed using 65% post-consumer recycled cardboard at a local SFI-certified manufacturer.

And while all of these tactical efforts are to be applauded, when asked about what their commitment to being a “lean, green, brewing machine” has done to help with their marketing or sales there was no clear answer.  What was offered up was that Tom Kehoe, the founder, is now able to speak to it in talks and meetings, as well as the staff promoting it on tours like the one I was on.  It is a shame in a way. If Yards is implementing a more comprehensive sustainability strategy there are significant opportunities to secure relevant certifications and awards such as ISO 14000 or LEED Certification for their newly constructed brewery, just to name a few.

Also, other than a small section on the website, buried on the “Tours” page, there is no proactive marketing of the efforts being undertaken.  More importantly, Yards is not necessarily benefiting from the costs being incurred to implement these tactical efforts.  One that I saw while on the tour was that Yards is using Organic Sugar as an ingredient, and while there is a significant price premium on this ingredient, there is no mention of its use in the beer or a larger commitment to the use of organic ingredients.

I am sure that some of Yards’ strategies result in reduced energy costs and that is a great initial motivation. But unless you have a strategy to capitalize of the investment in terms of differentiated marketing, new products or industry certifications or awards, it will remain a list of tactical feel-good efforts.  And unfortunately they will likely lose momentum, as there is no larger goal that the company appears to be striving towards.

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