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How strong is your commitment to the environment? Is it strong enough to make you alter your lifestyle, switch from favored products or seek out and support environmentally conscious businesses? 

Many Berkeley businesses believe it is. In accord with their own philosophies, rather than as a marketing ploy, they have complied with county environmental regulations to achieve Green Business Certification. Working through Green Business Programs, Thimmakka and other third-party certification programs, nearly 100 Berkeley businesses market environmental products and services and maintain eco-efficient operations. 

Their efforts to conserve natural resources, prevent pollution and divert tons of waste from landfills move all of us closer to a society whose “development meets the needs of the present without compromising the ability of future generations to meet their own needs” (from the World Commission on Environment and Development report, 1987.) 

Who are these leaders of sustainability? What’s their motivation, their rewards? Regardless of area of commerce, size of business and cultural background, Berkeley’s Green Businesses have blazed a clear, easily followed trail, not across arduous mountains, but through a serene, verdant valley. A path easily followed. 

Green certification focuses on four areas of conservation and prevention—water, energy, solid waste and hazardous materials. Of the seven businesses interviewed for this article, a few were required to undertake major changes while others were already “greenish.”  

Cassie Cyphers, Sustainability Associate at Clif Bar, praised Berkeley and Pam Evans of the Alameda County Green Business Program for “reaching out to businesses, walking them through the program and finding the resources to make necessary changes.” She said, “They look at what you’re doing and what you need to do for certification.” Bob Gerner, General Manager of the Natural Grocery Store concurred: “The program encourages retailers and provides the guidelines.” 

“REI worked with East Bay Mud and installed aerators on all water faucets,” reported Amber Hoffman, from REI’s Green Team. “We decreased water usage by 2-gallons per minute.” Ruta Primlani, Executive Director of Thimmakka, works with restaurant owners. She explained how one device, the pre-rinse spray nozzle “can save a restaurant up to $1200 yearly.” Critical to many businesses, Primlani noted, “The nozzle is available free and is installed for free.”  

PG&E is the go-to for energy-saving, usually in the form of low mercury lighting. “The major change Inkworks Press took for certification was the lights,” explained Bernard Marszalek, Marketing Manager. “We were already compliant because many of our customers are environmentalists.”  

“Clif Bar has formed a partnership with Native Energy, buying credits to build new wind farms,” said Diana Simmons, Sustainability Manager. 

One of the greatest ecological benefits is in the area of solid waste disposal. REI worked with Berkeley in creating a pilot program that takes huge quantities of plastic wrapping and makes them into bales. Through Thimmakka, Green restaurants can recycle and compost 83 percent of their solid waste. 

The use of post-consumer recycled paper also has a significant impact. Inkworks Press contracts with New Leaf Paper, offering customers 100 percent post-consumer paper for uncoated and 50 percent for coated printings. Marszalek explained, “The post-consumer content is critical; that’s saving landfill.” Post-consumer paper is also utilized by Clif Bar, Natural Grocery and REI. 

Reducing hazardous materials is another Certification requirement. Inkworks and Clif Bar rely on vegetable-based inks for printing, eliminating isopropanol, a source of volatile organic compounds. 

If you’re still in need of an ecological boost, look no further. Examining the basic philosophies behind Berkeley’s Greens is a breath of clean air. Take Pedal Express, described by co-owner Keeeth Kohler. “We’re a stereotypical message service, hauling everything from a sheet of paper to 800 pounds. Being green is inherent in what we do. We were a green business before the term was invented.” 

Being pre-green also resonated with Vital Vittles’ Kass Schwin. “Our whole mission, philosophy and reason for starting our mill and bakery 30 years ago were rooted in green principles.” Echoed Natural Grocery’s Gerner, “Becoming green goes along with our core philosophy of offering organic produce.” “Sustainability is part of Clif Bar’s philosophy,” re-echoed Simmons. 

Green Certification has brought a range of benefits to the queried businesses. Both REI and Clif Bar noted how being green has encouraged employees to continue the process. REI’s Hoffman noted, “Our sensitivity to green issues has been heightened and all our employees are really excited about it.”  

Clif Bar’s Simmons said, “Employees have generated great ideas that have made a deep impact on our business. They feel empowered to bring ideas to the table.” As an example, Simmons explained how plastic shrink-wrap used around boxes was eliminated, a savings of 90,000 pounds for 2003. 

Inkworks sees certification as a goal for other people to attain. Marszalek said, “It’s making a commitment and demonstrating responsibility to the community.”  

Natural Grocery’s Gerner concurred, “Our clientele appreciate we are a Green Business, following through on our basic principles. It makes people feel good about shopping here.” 

Thimmakka’s Primlani sees certification as a means for empowering immigrants. “Though immigrants enter the United States with a predisposition to environmentalism, they don’t know the systems here.” 

In keeping with the concept of sustainability, the green process is ongoing. REI is creating a paper-towel composting program along with educating its customers through printed material. Clif Bar has switched to bio-diesel and is bringing green principles to the public at their sponsored events. 

Those considering certification need look no further than these environmental leaders. Hoffman concluded, “Having environmental practices incorporated into your business makes for a better business solution—you’re helping the environment and cutting your costs.”  

The trail is clearly marked with Green Business logos. Berkeley’s businesses have done their work and their progress toward sustainability continues. Success is in the hands of your commitment. In the words of Ruta Primlani, “Green Businesses deserve to be rewarded, brought up to the front.” Clif Bar encourages everyone to take that first step. Simmons explained, “It’s always a journey.” 

Photograph: REI, a Berkeley Certified Green  

Business, makes plastic wrapping into bales.