Arrive Magazine - March/April, 2009

Business Class
Social (and Responsible)
Networking

Sustainable business networks are encouraging entrepreneurs and consumers to think locally. But does going green mean more green for the bottom line?

BY GWEN SHAFFER

The luckiest residents of Chestnut Hill— a leafy Philadelphia neighborhood distinguished by historic stone houses and upscale shops—kick-start their days with flaky cinnamon buns and a steaming cup of co ee from The Night Kitchen Bakery. This past summer, some of these patrons also walked out the door toting the grounds used to brew that joe. “We o ered customers used grounds for their gardens,” says bakery owner Amy Edelman. “They’re terrific food for alkaline-loving plants.”

Helping to fertilize neighborhood
rosebushes and azaleas is just one of the
many projects Edelman has undertaken
to “green” her bakery. For instance, she

swapped out her old-style incandescent light bulbs for more energy-e cient compact fluorescents, and the store has eliminated plastic “T-shirt” bags. Edelman also is sourcing more products locally—although finding paper plates that come from a distance “closer than China” is a challenge.

Edelman is part of a growing trend on the part of small business owners nationwide to make their shops and services more sustainable. This means not only reducing negative impact on the environment but also supporting the regional economy and taking into account community needs. “Studies show that if you have the opportunity to purchase items from a local business, your money will be multiplied because it will cycle through the community and help create jobs,” says Mary Rick, program director for the Business Alliance for Local Living Economies (BALLE).