Target Zero
CONSUMPTION
With our goal of reducing our footprint to zero, we've looked at ways we can reduce, reuse and recycle. This isn't our final list, in fact it's just a start. As we move to 2010 we hope to find more and more innovative ways to employ the three R's everyday at The Forks.
METERING
The very first step in reducing energy use is to know where you are using it. The Forks has very few utility meters and a very large bill. We will look at increased metering to find where we are consuming electricity and natural gas. By knowing where we are using it, we can develop strategies to reduce it.
ALTERNATIVE USES FOR OUR WASTE OIL FUEL SUPPLY
From french fries to tractor fuel. We intend to explore converting the used oil that comes out of our restaurants’ deep fryers to biodiesel that can power our tractors and other equipment at The Forks. By doing this, we divert this oil from the waste stream and reduce carbon emissions.
BIOCOMPOSTING
We can take our garbage, the stuff that’s not recyclable, and compost it on-site. Composting uses all types of organic materials: grass clippings, leaves, tea bags, fruit rinds, egg shells and much more. Once the materials decompose, we can use them for organic fertilizer. We are looking at becoming a composting facility for others in our downtown. We are also exploring the possibility of capturing the heat that the composting process creates and finding an alternate use for it.
MATCHING WATER USE
Who knew that there were different kinds of water? The water we use to flush the toilets, water the grass, and flood the skating rinks at The Forks is the same type of water we use to drink. It’s the best water there is, but we don’t need to be using it for those purposes. We should be saving drinking quality water just for drinking and washing.
GREEN STORES
A green storefront at The Forks could sell to both the general public and our tenants. Common items like cups, napkins and bags would be of most use to our tenants. But, the sky is the limit on what we could sell to the general public.
We’d also like our tenants to adopt the “100 mile” food concept wherever possible while showcasing local products.
RECYCLING
With a site as large as The Forks it’s harder to effectively recycle like you do at home. The facilities sometimes don’t exist for some recyclable materials. We’ll be looking at ways to divert as much as we can from the waste stream and keep it out of landfills.