Stater Bros. rolls out new recycling initiative
San Bernardino, Calif. Stater Bros. Markets plans to roll out a composting program to its 166 stores that will turn organic waste into compost that can be sold to area farmers.
Under the program, items such as produce trim and cull, waxed cardboard, wooden crates and paper will be loaded onto pallets and returned via the chain’s delivery trucks on a daily basis to the company’s distribution center. The recyclable material then will be loaded into a 21-ton compactor and picked up daily by Community Recycling and Resource Recovery and transported to its composting facility.
Stater Bros. said it estimates the composting program will eliminate 20,000 tons from landfill each year, which will eliminate more than 1,000 tons of greenhouse-gas emissions annually.
Walgreens turns out the lights for ‘Earth Hour’
Deerfield, Ill. Walgreens plans to participate in “Earth Hour” by turning off its signs in Chicago and New York City for one hour starting locally at 8:30 p.m. on March 28.
Nearly 150 Walgreens stores throughout Chicago and neighboring communities will turn off all exterior signs, the company said. Lights in the parking lot, entrance and pharmacy drive-thru will remain on for security and safety reasons. Window signs in stores will inform customers of Walgreens participation and encourage community involvement.
In New York City, the Walgreens billboard in Times Square will also go dark.
Yum! Brands opens eco-friendly store
Louisville, Ky. Yum! Brands, parent of the Taco Bell, Pizza Hut, KFC, Long John Silver’s and A&W brands, said Friday it has opened a green store in Northampton, Mass., for which it will seek Leadership in Energy and Environmental Design (LEED) certification.
The restaurant, located in Northampton, Mass., is a dual-branded KFC/Taco Bell store, and is designed to use 30% less energy and water than a conventionally built structure. In other green features, the unit utilizes solar energy, LED lighting, energy-efficient kitchen equipment, a low-flow water system and harvests rainwater to be used for irrigation purposes.
In addition, the store’s interior has been designed with recycled building materials. The restaurant also composts and recycles waste and converts its frying oil into biofuel.