Moving Toward Sustainability Working to reduce our ecological footprint Clif Bar Sustainability Newsletter Winter 2006 Issue #4
I clearly remember the afternoon that I first filled up my pickup
truck with B100 fuel at our local Berkeley Biofuel Oasis Co-op. I knew, on one hand, that it was just an easy switch from one fuel to another. On the other hand, I could sense that this simple step was somehow life-changing. I was right. There is something powerful in moving from the intellectual to the personal, and that’s what took place at the pump that day. (Not really a pump—filling up at the biodiesel co-op is more like hanging out in your neighbor’s garage.)
sticker on our RV inspired an endless stream of questions. We saw America at its quirkiest and its kindest, and we loved being part of it. Biodiesel captures our imagination in a particularly profound way. I grew up in the 70’s when oil prices and gas shortages were part of daily conversation. We grew up aware of the dangers of that dependency, but we grew older and even more dependent. Fuel economy for new cars peaked in 1988 and according to the EPA, the average car mileage in 2004 was only 20.8 miles per gallon. Henry Ford’s Model T, introduced in 1908, got 25 miles per gallon. As a symbol of our lack of progress, we now drive Hummers. There’s something about disengaging from our national reliance on oil that speaks to us deeply about new possibilities. The other day I was listening to Tower of Power’s1974 album Urban Renewal. The words of the song “Only So Much Oil in the Ground” still resonate. “There’s only so much oil in the ground Sooner or later there won’t be much around Tell that to your children when you’re driving downtown That there’s only so much oil in the ground.”
Gary, Clayton, Lydia, Kit and their dog Sparky relax after climbing to 12,000 feet in Colorado. Can you believe that Sparky?
Driving our truck on biodiesel led to the idea of taking a family vacation in a biodiesel-powered RV—a 5000 mile adventure that took us through nine states, British Columbia and Alberta. In our quest for B100, we discovered places and people we never would have otherwise—Jay of Jay’s Garage in Portland, Oregon, who couldn’t stop talking because he was so excited about our trip, and Bob who sold homemade biodiesel out of his trailer in a grocery store parking lot in Bellingham, Washington. The biodiesel
How did a funk band from Oakland have this figured out thirtytwo years ago, and we as a nation still don’t get it? In this 2006 newsletter, you’ll read some good news about biodiesel, organics, wind farms and creative outreach. I believe, however, that the most vital part of our progress lies not in the concrete steps we’re taking toward more sustainable resource use, but in the new relationships, understanding, and personal changes we’re all gaining along the way.
There’s only so much oil in the ground Sooner or later there won’t be much around Tell that to your children while you driving downtown That there’s only so much oil in the ground Can’t cut loose without that juice Can’t cut loose without that juice... There’s only so much oil in the ground Sooner or later there won’t be none around Alternate sources of power must be found ‘Cause there’s only so much oil in the ground There’s no excuse for this abuse No excuse for this abuse... - Tower of Power 1974
The Clif Bar biodiesel bus stops in South Dakota, in front of the Rosebud Sioux Tribe wind turbine, a clean energy project funded in part by Clif Bar’s purchase of carbon offsets from NativeEnergy.
Letter From the Editor Moving Toward Sustainability is a newsletter intended to keep Clif Bar & Co. employees, friends and family connected with the vision, direction and activities of our environmental program. Gary Erickson and Kit Crawford Owners Sheryl O’Loughlin Chief Executive Officer Sustainability Team: Kevin Cleary Chief Operating Officer Elysa Hammond Ecologist Sustainability Research and Strategy Diana Simmons Sustainability Manager Cassie Cyphers Sustainability Advocate Moving Toward Sustainability: Editor and Research Elysa Hammond Senior Editorial Consultant Mija Riedel Design Louis Putzel Editorial Assistant Caron Obstfeld Clif Bar & Co. is an organic food company located at 1610 Fifth Street, Berkeley, California 94710
Five Years of Progress
At Clif Bar & Co, we understand that our health depends on the planet’s health, and our
planet’s health is at a critical tipping point. Global warming poses an incalculable threat to people, the economy and the ecosystems we depend on for life. Dr. James Hansen, the director of NASA’s Goddard Institute for Space Studies and a leading American climate change scientist, says that we have about ten years to stabilize CO2 emissions before “things could become unstoppable.” We understand that business helped create global warming, and that business must take the lead in creating solutions. It has been five years since we launched our sustainability program, and in that time we’ve moved from the abstract to the concrete—from ideas to action. We now have quantifiable evidence that one good step leads to another. Here are a few examples of our progress:
• 70% of all ingredients are now organic—that’s 20 million pounds/year. • 15,000 Cool Tags™ sold—enough to offset 4,500,000 miles of driving. • 13,000 trees planted with American Forests. • 16,600 tons of carbon offsets purchased since 2002—that’s like taking 2762 cars off the road for a year. • 9 wind turbines now up and running in South Dakota, Alaska, and Minnesota, thanks to our partnership with NativeEnergy. • 33,000 pallets repaired on-site at the bakeries. • B100 biodiesel fuel is now used to for 20,000 miles of inter-company shipping.
After five years on this journey, the single most important thing we’ve learned is about the power and importance of partnerships. Look below to a partial list of events and organizations that have allowed us to share sustainability efforts at the grassroots level, everything from Focus the Nation—a national, global warming educational initiative—to Mothers for Clean Air in Houston, the Boulder Biodiesel Co-op in Colorado, and Bikes Not Bombs in Boston. Our sustainability partnerships have inspired us, mentored us, and opened the doors to new ways of thinking. If experience has taught us anything, it’s that partnerships are going to take us to the next level. This is a time of very real danger, but also very real opportunity. It’s time to remember that ecology and economics share the same root word, ecos, which means “home.” It’s time to create an economy that works in harmony with the laws of nature, and to encourage one another on a journey that will transform businesses into less destructive and more restorative institutions. Thanks to everyone for your support. Enjoy the good news you’ll find here—you’ve made it happen. Warmly,
Elysa
Here’s a sampling from our endless stream of partnerships, programs and events helping to start global cooling: Star Crossed Cyclocross Race * Team Clif Bar Midwest * Escape from Alcatraz Triathlon * TRIOBA adventure race series * Earth Corps * Portland for Peace * Helvetia Half Marathon * Bike to Work Day * Earth Day * Winter Resort Partners * Tour of California * Bay Area Bicycle Coalition * Mavericks International Surf Contest * Green Festival/Green Business Conference * Golden Eagle Awards * Arizona Trail cleanup * Rock n Roll Marathon Expo * Grid Alternatives * Volunteers for Outdoor Colorado * Denver Regional Council of Governments * Eban Goodstein/Focus the Nation * CU Environmental Center * Eco-Cycle Boulder * Boulder Biodiesel Cooperative * Center for Resource Conservation * GO Boulder * Rocky Mountain Sustainable Living Fair * Truth on Campus * Bonnaroo Music and Art Festival * UTA RideShare * GreenFest * City of Houston * It’s My Park * Keep Austin Beautiful * For the Love of the Lake * Mothers for Clean Air * Sea Otter Classic * Biodiesel Trolley program * Chicago Bike Federation * Chicago Park District Nature Oasis International * Save Our Snow (SOS) Tour * Walk/Bike To School Program * Friends of the Parks * Surfrider Foundation Beach clean ups * TIAA-CREF cyclocross team * Broadtree Programs * Green Apple Music and Arts Festival * Ann Arbor Eco Center * Mississippi River Fund * ZipCar * Bikes Not Bombs * Hub on Wheels * City Year * Transportation Alternatives * Clean Air Council * Park Cleanups * Habitat for Humanity * Bike to Work Week * LUNAFEST film festival * Sugarbowl ski resort * Keep Winter Cool with NRDC and NSAA * Snowboard Magazine Grease Not Gas Tour * USGP of Cyclocross * 2006/2007TCB Cyclocross * 2007 TCB Road Cycling Team * Green Team Tool Kit * TCB Start Global Cooling Camps * Society of Environmental Journalists conference * Jon Waterman’s Arctic Wildlife Refuge speaking tour * Friends of the Chicago River * The Greek Theatre 2006 season * Bill McKibben’s 5 day walk in Vermont to raise awareness on global warming * BALLE conference * Creative Arts Agency Hollywood fundraiser * Climate neutral biodiesel-powered Natural Energy Tour * Save Santa’s Workshop with Greenhouse Network * UNDO IT * Oil and Water Project * GreenNotes/ Gomez * Hot Buttered Rum/Independent Theater * NRDC Town Hall events * Guster * Park City ski resort * FlexCar * Garett Brennan * Ditty Bops * Cool Tags
An Interview with Sheryl Food matters. We know this at Clif Bar, and we take it seriously as we strive to run a food company that makes a positive contribution to the world. We believe there’s an opportunity to spark change through an on-going exchange of ideas. In the following interview, adapted from one that appeared in TreeHugger earlier this year, I talk about these issues.
The TreeHugger community is interested in knowing about Clif Bar as a business and what your perspective is on the green marketplace. Everything we eat has a consequence on our health, our community’s health and the health of the planet. At Clif Bar, we’re proud of the fact that we make nourishing, delicious food that adds value to people’s lives. We make our bars with the intention of sustaining our people, our planet, our communities, our brands and our company—and these aspirations help guide our journey toward sustainability. Becoming a sustainable company requires an open mind and a lot of patience—no business is 100% there yet. Within the green marketplace, we’re learning from one another and from our consumers. A new business paradigm is emerging, one in which we actually have to work with other companies to overcome challenges, to find ways to meet our individual goals, and to meet the needs of our consumers. I believe this is what will make a difference in the world.
Many people are worried about big companies such as Wal-Mart going “organic.” Do you think we need to be concerned about this? There are two sides to this. Big companies choosing to go “organic” is, ultimately, a great thing–better for people and the planet. However, the more immediate issue is how this will happen. Business paradigms must shift, from “winner takes all” to “how can we help each other so that everybody benefits?” We need to work together to increase the availability of ingredients, especially in the U.S., and to help farmers transition from conventional farming to organic.
Clif Bar employees “dig in” for a day of community service at the Alice Griffin Community Garden in San Francisco.
Five years ago, the organic cotton industry faced a supply problem. A non-profit organization, Organic Exchange, brought farmers, processors, and manufacturers together to devise a solution. Through conversation and information-sharing, each organization was able to understand its individual impact on supply, as well as the consequences for the entire industry. By establishing a collective understanding of the industry’s challenges, they built a strong foundation for effective problem solving. This is a great model for the food industry!
What do you do every day to help the planet? What about your company? Every day I make my decisions mindfully. Whether it’s buying local, organic food for my family at the farmers market, or working with my colleagues to source a new organic ingredient, each choice matters. Each offers an opportunity to lessen my impact on the environment. Through consistent and thoughtful decisions, we’re collectively changing the world. Every day, at every level of the business, we’re finding ways to reduce our impact on the planet. We ask tough questions, and initiate conversations about how and where we can improve. These conversations force us to challenge the status quo—they fuel our imagination and our innovation. Oftentimes, simple measures offer the most profound results. What is the Organic Exchange? The Organic Exchange is a non-profit organization committed to expanding organic agriculture by promoting the increased production of organic cotton worldwide. To achieve this, Organic Exchange brings together leading clothing retailers and designers with organic cotton farmers and related businesses to learn about the benefits of sustainable, organic farming, and to develop a new business model based on stakeholder cooperation, not competition. www.organicexchange.org
What’s the single most important thing each person can do to make our world a more sustainable place? Find intersections between your personal passions and the causes you care about. By doing the things you love—and doing them in a way that benefits the world—you’ll stay motivated and happy. You’ll have fun! By sending your joy into the world, you’ll inspire others to do the same.
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Reducing our Footprint ECO UPDATE: A Report on Our Progress, 2001-2006 On Earth Day 2001, we launched a company-wide sustainability program. We committed ourselves to reducing our environmental impact in everything we do, from the field to our final product. We report here on the progress we’ve made in five specific areas: organic ingredients, packaging materials, our climate footprint (carbon emissions and offsets), inter-company shipping, and our move toward zero waste. Organic Ingredients ( million lbs.)
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Raising the Sustainable Bar Increased Use of Organic Ingredients Our move to organic is the most significant environmental effort we’ve made as a company. Since 2002, we’ve increased our use of organic ingredients to 70% of all ingredients we buy, purchasing nearly 20 million pounds of organic ingredients a year: we now make 11 different certified organic products.
15
10
66% 54%
5
43%
48%
2003 Year
2004
17%
0 2001
2002
2005
2006
Environmentally Friendly Packaging Recycled paperboard caddies; recycled materials for shipping The packaging system for our bars includes several components: wrappers, caddies (the flatboard boxes that hold our bars), and shipping materials, including master cases, pallets and materials to stabilize loads in transit. Our goal is to make every component more environmentally sound. The information below reflects continued progress with our caddies and good news on shipping pallets.
Caddies: 96% reduction in the use of shrink-wrap Since we redesigned our caddies in 2002 to eliminate shrink-wrap, we have avoided the cumulative use of more than 450,000 pounds of shrink-wrap and saved more than $2 million in expenses.
Annual Environmental Benefits of Using Recycled Paperboard: In 2003, we switched to 100% (50% post-consumer) recycled paperboard for all our caddies. By making 15 million caddies a year using this recycled, unbleached paperboard, rather than virgin materials, we generated the following, annual environmental benefits: Trees saved: 11,000 Water saved: 5 million gallons Energy saved: 6 million BTUs (enough energy to run 58 homes for a year) CO2 emissions avoided: 990,000 pounds (that’s equal to taking 82 cars off the road for a year)
2002 2003 Number of caddies (millions) 10 10 50% 90% % Shrink-wrap free 45 90 Total shrink-wrap avoided (1000 lbs)
2004 10 92% 93
Bakery On-Site Pallet Repair Program (New!) Wooden pallets at our bakeries have always been recycled. Starting this year, however, pallets are repaired on site, rather than having an outside company pick them up and deliver new ones. This change has resulted in several benefits. • Total pallets repaired on site in one year: 33,000 (660 tons of wood) • Jobs created: 1.3 full time jobs • Financial savings: $65,200
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2005 2006 12.2 15.5 94% 94% 110 140
Did you know? • 38% of all hardwood harvested in the U.S. is used for pallets. Pallets are the second largest use of lumber after home construction. • Two-thirds of pallets are used only once before being thrown away. Used pallets make up one-fourth of all wood in landfills.
The Clif Bar Climate Action Program: Moving Toward Climate Neutral and Sharing the Journey Through our Clif Bar Climate Action Program, we’re working to measure and reduce our climate footprint. Our approach is threefold: to reduce our use of fossil fuels wherever we can; to offset our remaining climate footprint by helping to build new wind farms with NativeEnergy; and to promote outreach and education to our staff, the public, and our business partners. We also offset the climate footprint of select, sponsored events, and encourage individuals to take action through our Cool Tag program.
Reducing Our Carbon Footprint: CO2 Emissions per Unit Production
Bakery Bakery Office Office
We have measured and offset the CO2 emissions generated by our business energy use since 2003. This includes energy use by the office, the bakeries, inter-company shipping (from the bakeries to the distribution center), and by business travel. Here are our totals to date: 6,000
Business Travel Business Travel Shipping Inter-Company Shipping
CO2Emissions Emissions CO2 CO2Offsets Offsets CO2
30.0
4,500 Tons CO2
CO2 emissions per million units production
By measuring our carbon footprint each year, we’ve been able to track changes in carbon emissions relative to production. These measurements allow us to see where we can most effectively reduce our use of fossil fuels–baking, shipping, business travel, and energy use at headquarters.
Carbon Offsets to Reduce Our Climate Footprint
22.5 15.0
1,500
7.5 0
3,000
2003
2004
2005
2006
2003
• We reduced our CO2 emissions per unit production in 2006, thanks to changes in inter-company shipping.
2004
2005
2006
• Beyond climate neutral: In 2005 and 2006, our purchase of carbon offsets exceeded our company’s climate footprint because we began to offset key athletic and music events.
Measuring and Offsetting Employees’ Commutes: In 2006, employees’ commutes consumed about 30,000 gallons of gasoline, generating 294 tons of CO2 emissions. (Average round trip commute is 32.7 miles.) Since 2003, we’ve planted a total of 13,000 trees to offset the climate impact of our commutes.
Inter-company Shipping: Reducing the Impact of Transport We reduced the impact of inter-company shipping through three actions: we moved the distribution center closer to the bakery; we began packing truckloads more efficiently (reducing shipments by 40%); and in October 2006, we switched to B100 biodiesel fuel. As a result of these changes, we eliminated more than 800,000 shipping miles and reduced CO2 emissions by 97%. We also saved $1million in shipping costs. Total inter-company shipping miles
2003
2004
2005
2006
306,000
600,700
885,400
20,840
Moving Toward Zero Waste: Generating Less Trash per Person at Office Headquarters Zero waste is a whole system approach to resource use. Zero waste business principles include diverting 90% of solid wastes from landfills or incineration, and closing the loop by buying recycled materials.
2002
2003
2004
2005
2006
Total waste (cubic yards)
650
520
570
638
658
Waste/employee (cubic yards)
5.7
4.1
4.0
4.5
3.8
% composted/recycled
68%
80%
n/a
73%
74%
Other materials recycled at the office include low-density poly plastic (2500 lbs. in 2006; 5500 lbs. total since 2003) and used clothing for charity (2500 lbs. in 2006; 8300 lbs. total since 2003).
• 2003: Compost collection began. Waste diversion increased from 68% to 80%. • 2005: Waste per employee went up because composting shut down for six months. • 2006: Waste per employee is the lowest ever. By recycling and composting, Clif Bar is also saving about $7500 a year in garbage fees.
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Food, Agriculture, and the Environment Energy and the Food System Food and fossil fuels When you consider how much energy is required to grow, harvest, ship, process, package, distribute, shop for, carry home, refrigerate, and prepare the food we eat, it comes as little surprise that the food industry is one of the most energy-intensive areas of our society. According to Dr. David Pimentel of Cornell University, the food sector in the United States accounts for 17% of all energy use! Here’s the breakdown: n 40% goes into food processing, packaging and distribution. n 40% goes into refrigeration and cooking by the final users. n Only 20%—one fifth—is used for on-farm production; approximately half of that goes into chemicals applied to the land. Creating a more sustainable food system depends, to a large degree, on moving away from fossil fuels and towards the use of renewable energy in all stages of the process, from the field to the final product.
Organic Farming and Global Warming Of all Clif Bar’s environmental efforts, switching to organic ingredients has created, by far, the largest environmental benefit. Organic farming uses, on average, Fertile land 30-50% less fossil fuels (37% average) than conventional farming. By using organic ingre— the most essential dients, we’re saving energy as far upstream as resource for producing possible—at the farm level. But there’s more food—is disappearing at an to this story.
alarming rate. Nature spends 500 years creating an inch of topsoil; we’re losing it 13 to 40 times as fast.
Because organic farming requires natural fertilizers, such as compost, manure and “green manure” crops that are plowed under to increase soil fertility, soil-bound carbon builds up over time. This net increase in carbon can play a significant role in stabilizing our climate. At the Rodale Research Center in Pennsylvania, 26 years of side-by-side research has shown that, year after year, sustainable, organic farming stores up carbon in the soil at rates of 1000 pounds of carbon per acre (whereas conventional farming showed no significant carbon build-up). That’s equal to 3700 pounds of CO2 NOT emitted into the atmosphere as global warming pollution.
Tree Crops and Sustainability How Nectar Got Its Logo
Did you know?
If only 10,000 medium-sized farms in the U.S. converted to organic production, they would store enough carbon in the soil (instead of releasing it into the atmosphere) to generate an environmental benefit equal to removing 1,174,400 cars from the road. www.newfarm.org/depts/ NFfield_trials/1003/carbonsequest. shtml
Every ingredient in Nectar bars comes from trees and perennial crops: Almonds Apples Cashews Cinnamon Cocoa
Dates Goji Berries Lemon Pecans Cranberries
Pomegranates Sour Cherries Walnuts Vanilla (a perennial orchid vine)
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Trees Matter. Whether growing in fruit orchards, urban settings or national forests, trees are the ultimate multi-taskers. With their roots extending deep into the soil, and green canopies rising anywhere from a few feet to 30 stories above ground, trees are continually at work recycling water and nutrients, cleaning the air, protecting soils, providing a home to wildlife and, in the case of tree crops, providing food and farm income to billions of people around the world. Fruit and nut trees and other perennial crops—pomegranates, cranberries, goji berries and tea—make more diverse, permanent and sustainable agriculture possible by creating farming systems that don’t depend on annual plowing. Indeed, the deep ecological value of perennials has inspired entire fields of agricultural research and development such as agroforestry, forest farming and permaculture. That’s why you see the symbol of a tree on our Nectar bar—to honor the sacred gift of tree crops in our world. 1% of all sales of Nectar bars is donated to Organic Farming Research Foundation through One Percent for the Planet.
Protecting the Climate and Supporting Communities
Interview with Bob Scowcroft, Cont’d from p. 16
Since 2002, Clif Bar has purchased carbon offsets through NativeEnergy’s WindBuilderssm program to help build new wind projects that also benefit local communities in need. Here are four projects that we have supported to date.
breeding research has a genetically-modified focus, but Steve has framed his interests to directly respond to organic farmers’ needs.
The Rosebud Sioux Tribe Demonstration Project: Completed in April 2003, Rosebud I is the first large-scale, Native American-owned wind turbine, capable of generating enough energy to power more than 200 homes. Located on the Rosebud Sioux reservation in South Dakota, this turbine is the start of an economic development initiative for the reservation, and a model to inspire the development of wind resources on tribal lands throughout the U.S.
In 1993, OFRF provided the original funding for John Reganold’s landmark study at Washington State that proved that apples produced organically tasted better, had higher profitability, and used less energy to farm. Those results, published as a cover story in the prestigious science journal, Nature, made national headlines, and eventually landed John on ABC evening news.
The Answer is Blowin’ in the Wind:
How does OFRF reach the press?
Large-scale Native American Wind Farm: The Rosebud Sioux Tribe expansion project (Rosebud II) is expected to be operational by the end of 2007. Each of the 15 new, taller turbines will generate more than twice the energy of Rosebud I. Located near St. Francis, South Dakota, a Native American community where more than 50% of families live below the poverty line, Rosebud II aims to create employment opportunities for tribal members and maximize economic benefits for the community. Alaskan Native Village Wind Projects: NativeEnergy is working with several communities in Alaska, building wind projects to help displace their current diesel-based electricity. Using diesel fuel to generate electricity is expensive, highly polluting, and a threat to people’s health. Working with the non-profit Alaska Village Electric Cooperative, NativeEnergy helped build six turbines this year in the villages of Kasigluk and in Tooksook Bay. Plans are underway to complete four more this winter. Family Farm Wind Turbines in Minnesota, South Dakota, and Iowa: NativeEnergy plans to develop several medium-sized, farmer-owned projects in the Midwest. Eight will be completed by the end of 2006, and as many as 30 in 2007. These farmerowned, commercially-operated wind projects will help farmers stabilize their electricity costs--and help keep farms in the hands of rural families.
OFRF is viewed as a unique resource, offering an organic, grassroots farmer’s perspective to the press. Requests come, almost daily, for information and interviews—not only from publications like The New York Times and The Boston Globe, but small regional papers, farm journals, and trade press. Our reputation for integrity and clarity has generated such a sense of trust among the media that you can’t tell the organic farming story without contacting our office. Who supports OFRF? Forty-five percent of our funding comes from family foundations; 30% from concerned businesses like Clif Bar, Newman’s Own, Whole Foods, Working Assets and many more; and the other 25% comes from individual donations and special fundraisers. The growing support we receive from Clif Bar is allowing us to expand our work with the Organic Farmers Action Network (OFAN). This work is vital to leveraging the additional funding that organic farmers deserve, and that helps bring new organic farmers into the fold. We’re extremely grateful to Clif Bar. How effective is OFRF? Here’s an event that took me by surprise. While on the East Coast last year we were invited to the Dutch embassy to meet with a remarkable group of individuals from Denmark. They told us that OFRF has gained a reputation as the most important organic farming research organization in the West. They were particularly interested in how we had organized ourselves so effectively that we had influenced the direction of organic research in academia, in Congress and over the public airwaves. “There’s no such group in Denmark,” they said. “Tell us how OFRF accomplishes so much. We want to learn from you.”
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Growing a Greener Business Managing the Organic Supply Chain Responsibly By Kevin Cleary Name your favorite organic fruit or grain—cherries, strawberries, blueberries, almonds, oats or rice—and odds are good that, over the past couple of years, the supply has been tight. Numerous factors have contributed to shortages—the huge growth of organic foods over the past decade, the recent arrival on the field of big players (Walmart, Safeway and Kraft), and the three to five years it takes for a farm to transition to organic. Our challenge as an industry is this: How do we responsibly grow the organic food business, and ensure one company doesn’t win at the expense of others? We need to enable organic farming growth beyond today, into the future. Companies can no longer take a “we got ours” mentality by locking up long-term contracts. If so, a large business could come in and corner a market, locking other food companies out, thus discouraging farmer growth, and ultimately limiting the amount of organic land farmed. Not good. What should we do as an industry? Notice that we’re not talking about what we should do as a company—that’s too narrow a focus. As the issue will vary by ingredient, the discussion should include all players in the supply chain—from farmers to processors to manufacturers to retailers. We need to align demand growth more closely with the realities of supply growth. The intention here is not to mitigate the profits that can be driven for farmers in an unbalanced market, but to ensure the long-term success and growth of organic farming. We need to join together to create a market, and a plan, for encouraging farmers to transition to organics, taking into consideration the ongoing challenges of farming: natural and economic events, droughts, drops in prices, etc. How do we, as an industry, support that transition? We’re looking forward to discussing these questions in greater depth with our colleagues in the natural foods industry at NPE West this spring. The goals will be to create both a plan for managing growth, and a platform for future discussions. Like so many other aspects of management at Clif Bar, success depends on creating opportunities for learning, trying something different, and developing long-term trusting relationships.
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We think of our Clif Bar & Co. ecosystem--our supply chain from the field to the final product--as a watershed. We’re working to reduce our environmental impact as far upstream as possible. Here’s our vision for the future.
Thinking Green: Reflections on the Journey By Elysa Hammond Since we began our journey towards sustainability, we’ve learned a few things about growing a greener business: n Embrace the vision of sustainability, and commit to a long-term journey of learning. Shoot for the moon. Start today. n Understand your business as an ecosystem. Take note of your energy use and your carbon footprint. Strive toward climate neutral—it’s within reach. n Educate your employees about sustainability, and then look to them for ways to reduce your impact. The best ideas trickle up. n Partnerships matter. Moving towards sustainability is an on-going process of learning and sharing. That means working with both non-profits and business partners, mentoring and being mentored. n Good conversations matter. Ask questions, and share your ideas. Be patient with the process. One good step leads to another. n Track your progress, and share the good news with your employees, business partners, friends and family. Vision, encouragement and positive results move us forward. n Food matters—sustainable farming and food production make a huge impact on the environment. With more sustainable food choices, we protect our air, water and wildlife; keep toxics at bay; and start global cooling.
Field Marketing Fleet to Run on Biodiesel in 2007
Digging Deeper Into Our Supply Chain By Diana Simmons In 2006, for the first time, we scrutinized the environmental impacts of Clif Bar & Co.’s entire “ecosystem,” from the growth of our ingredients on the farm, to the process of making our bars, to the shipment of our bars to our customers. We looked at the energy, water, food, and other materials that go into this ecosystem at each step, and then we looked at the greenhouse gasses we create. Now, we know where in our supply chain we use the most resources and have the greatest impact on the planet. As part of this ecosystem assessment, we used The Natural Step principles, outlined in Cassie Cyphers’ article, to develop five questions to guide us as we seek to adopt more sustainable practices: 1. Does this decision help us decrease dependence on fossil fuels (coal, oil, natural gas) and materials mined from the earth? 2. Does this decision help us decrease dependence on synthetic compounds or keep synthetic (man-made) materials in closed loops? 3. Does this decision help us conserve, protect and restore natural resources and ecosystems (including climate)? 4. Does this decision help us increase the efficiency and equity with which resources are used? 5. Does this decision help us treat people with fairness and equity? These questions can be used to guide any decision we make here at Clif Bar, from how we launch a new product to which T-shirt we choose for an event. They will help us continue to reduce our impact on the planet.
Clif Bar & The Natural Step By Cassie Cyphers
By Bryan Cole
This year, we launched our first-ever, company-wide sustainability education program with a course of study known as The Natural Step Next year, we’re trading in our old gas guzzlers for a new fleet (TNS). Developed in 1989 by Swedish pediatrician and scientist Karlof biodiesel-powered trucks. Our field marketing managHenrik Robèrt, TNS has been adopted by governments, community ers collectively log about 100,000 miles a year (generating groups and businesses worldwide as a clear, simple, and systematic way 50+ tons of CO2 emissions) while transporting hundreds to make more sustainable choices at home and at work. of thousands of Clif products, our booth set-up, and a great team of field reps to events throughout the country. The new The Natural Step guides people to make choices that reduce their use of fossil fuels and synthetic chemicals, conserve and restore natural trucks will run on the highest level of biodiesel available in each region, a blend ranging from B20 to B100. (And a new, resources, use materials that nature can recycle (closed loops), and free service allows people to call from their cell phones while promote equity and fairness. they’re on the road to locate pumps with biodiesel: www. In 2007, we’ll continue training new employees in TNS. In addition, the nearbio.com.) entire company will participate in a project that will help us to apply what we’ve learned from TNS to our everyday work. As she did in 2006, environmental consultant, educator, and the City of Berkeley’s new Director of Sustainability, Carol Misseldine, will assist us as we develop a better understanding of how to make TNS a working part of our “sustainability toolkits.” To learn more, visit: www.naturalstep.ca/ and www.ortns.org/
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Start Global Cooling The Clif Bar Cool Commute Just Got Cooler! By Jen Freitas and Elysa Hammond Since 2003, Clif Bar has offset the climate impact of employee commutes by planting trees, but beginning in November 2006, the Cool Commute program evolved into something far cooler—an incentive program that rewards commuters for leaving their cars at home. Here’s the scoop: • Employees earn points for walking, cycling, using public transportation and carpooling. • Employees can redeem points for up to $60 per month—in prizes, or Commuter Checks that will help defray the cost of public transportation. • To assist in the purchase of a fuel-efficient hybrid car or a vehicle that will run on B100 biodiesel fuel, Clif Bar is offering a $3000 to $5000 forgivable loan. The Cool Commute program, a joint effort of the wellness and sustainability teams, gives employees a new set of benefits that contribute to our company aspirations to support both our people and the planet. Stay tuned for news of additional sustainability benefits in the future. And YES, we will continue to plant trees to offset the impact of our collective—and hopefully reduced— commutes!
www.coopamerica.org/pubs/realmoney/articles/biodiesel.cfm
Keep Winter Cool By Ricardo Balazs Last winter, Clif Bar launched a nationwide campaign to help ski resorts, skiers and snowboarders combat global warming. Here are some highlights:
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Golden Eagle Awards: For the second consecutive year, Clif Bar will sponsor and present the Golden Eagle Awards, which honor ski resorts nationwide for making efforts to reduce their environmental impact.
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Ski Green: Clif Bar and the non-profit Bonneville Environmental Foundation (BEF) have partnered to host SkiGreen™, a program at select western resorts that will make it possible for people to offset the climate impact of their ski trip. Last winter skiers bought nearly 6,000 BEF Mini Green-Tags (which each represent 100 kilowatt hours of wind power). Clif Bar also will purchase wind power in at least eight ski resorts this winter to offset the climate impact of their ski lifts.
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S.O.S.: This season, we’re launching the S.O.S. (Save Our Snow) Tour with special guest Alison Gannett, former world free-skiing champion. Using a RV that runs on vegetable oil, the Clif Bar S.O.S. Tour will visit ski resorts throughout North America to promote action on global warming.
Tag—You’re Cool! By Caron Obstfeld Our Cool Tags help transform global warming from an abstract concept to a movement in the hearts and minds of the public. When people purchase a $2 Cool Tag, they offset some of the climate impact of their traveling—for example, an average of 300 miles of driving. We sell Cool Tags at our booths at music and athletic events, and we also sell them on-line. All funds go to NativeEnergy’s WindBuilders program, run in collaboration with Clean AirCool Planet. Cool Tags also serve as educational tools—interesting “eco tips” are offered on the back of each tag. We’ve found that offering people the opportunity to do something concrete—like helping to build new wind farms— empowers them, and that one good step leads to another. Just the other day, a web surfer bought a few Cool Tags as gifts. “It’s really more for this bouncing blue ball we live on,” she wrote on the gift cards, “but, whatever, I thought that it would keep you cool.”
Save Santa’s Workshop! Clif Bar partnered with The Green House Network in 2005 to bring Santa and his elves to Portland, Sacramento and Denver in the heat of the summer. Santa urged people to take action to stop global warming, while his elves rewarded people for writing global warming action postcards with Clif Bars. Santa made local television coverage in every city! This partnership led us to our current sponsorship of Focus the Nation: Global Warming Solutions for America—a major educational initiative engaging faculty and students at over 1000 colleges and high schools in a nationwide discussion about stabilizing the climate, which will culminate in a one-day national teach-in on January 31, 2008. More information at: www.focusthenation.org
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Roxy on the Road
Sustainable Sports: TIAA-CREF/Clif Bar Cyclocross Team Races for Climate Neutral, Zero Waste and Organic Food Excerpted from Scott Willoughby’s “One of the best teams benefits environment” article in the “Outdoor Extremes” section of the October 31, 2006 Denver Post. “Following the lead of its Clif Bar sponsor, the 10-member TIAA-CREF/Clif Bar cyclocross team this season embarked on a pioneering environmental sustainability program it hopes to spread throughout the cycling community. The team is actively promoting Clif Bar’s “Start Global Cooling” campaign by purchasing wind energy credits from NativeEnergy to offset its carbon footprint from travel miles over the course of the season. When the TIAA-CREF/ CLIFBAR Cyclo-Cross team began their third season, they set off on a pioneering environmental sustainability mission. Pictured here is team manager Ben Turner.
Third Annual Climate Neutral Biodiesel Bus Tour By Christopher Swanner The Clif Bar Natural Energy Tour is a mobile tour dedicated to adventure, sampling, and alternative fuel education. Oh, and live music, and selling Cool Tags, and battling global warming, and...
Miles to Date: Clif Bars Shared: Cool Tags Sold: Net CO2 Emissions:
75,000 242,000 300 NONE
Photo credit: Heather Clark.
“The three-part eco program also includes working with Boulder-based Eco-Cycle to develop a recycling and composting plan with the goal of becoming a “zero waste” operation, as well as following the example of team sponsor Door to Door Organics in an effort to support only local and organic food sources, rather than processed products shipped in from around the nation. “It’s ironic that when you’re out there on a bike in a race, everyone is riding the most efficient form of transportation out there. But everything that goes into the race has had a pretty significant impact on the environment,” [team manager Ben] Turner said. “We’re a junior program and cyclocross team - so a little in the fringe world - but hopefully people can pick up on this. It’s not a huge commitment, just some small steps with the three initiatives we’re doing that any team or company can embrace and make a small step forward.” www.denverpost.com/extremes/ci_4576931
Music to Our Ears
Grady fills the tank of our biodiesel bus during the first certified-climate-neutral biodiesel bus tour in 2004 It’s amazing but we’ve just finished our third year on the road—cruisin’ on B100 biodiesel! “Roxy,” our trusty Dodge Sprinter, started her summer in Manchester, Tennessee, at the Bonnaroo Music Festival, before working her way through the South to spend some HOT summer days in New York, Boston, D.C. and surrounding cities. In their bike-and-kayak-covered mobile, our rock star Tour Captains handed out hundreds of thousands of Clif Bars and talked to just about as many people—at music shows, colleges, triathlons, marathons or just wandering around the city. Their mission: to stoke and educate humans.
By Grady O’Shaughnessy
We created the GreenNotes program to talk to music fans about the importance of reducing their environmental footprint. We’re doing that by partnering with bands to set the example. We provide a grant and consulting to help interested bands make more sustainable choices in their touring operations— from biodiesel to organic cotton, and many things between. Then, we talk to the bands’ fans about the actions we’ve taken, and encourage them to do the same, asking them to make a virtual “Pledge to the Planet” to implement simple changes in their lives to reduce their CO2 emissions. Right now we’re working with Gomez, a British rock band, and we hope to grow the program to include more bands next year. Check out www.clifgreennotes.com to learn more about the program and to see how much progress we’ve made with the Pledge.
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Sharing Sustainability Based in eight cities across the country, our field marketing managers develop unique regional programs to expand our sustainability efforts. They connect with people through athletic, music and community events; through volunteer service; and by supporting local non-profits. Here are a few examples of their ongoing efforts: n Bryan Cole, now Senior Manager, launched our first-ever climate neutral athletic event in 2005, the Escape from Alcatraz triathlon in San Francisco. This event began a new way of thinking about event sponsorship. n Peter Berridge sponsored the Bioneers conference, a large gathering of “biological pioneers” and visionary leaders who meet every year to discuss practical ways for restoring the Earth. Peter also helps green-up numerous Sierra ski areas and supports Save the Waves—a coalition dedicated to preserving the world’s surf spots. n Thanks to Rich Brother’s efforts, the 2007 New Hampshire Timberman Triathlon will be a climate neutral event, a first in this region. When people register for the race—or any of four other triathlons in N.H. and Texas run by the same organizer—they’ll also be able purchase Cool Tags to offset their travel. n Kristen Downs came up with the “Eco Facts” sandwich boards now used throughout field marketing. One Telluride concertgoer with no previous ecoconcerns told Kristen that he would “never throw another can away” after reading, “Recycling one aluminum can saves enough energy to run a television for three hours.”
In 2006, Team Clif Bar Midwest—a Chicago-based squad of elite level amateur cyclists, including Joel Feinberg— became (to our knowledge) the first climate neutral cycling team ever, offsetting its vehicle emissions to all races. Other teams are asking how they can do the same.
n Joel Feinberg is creating partnerships that bring together the public and private sectors. He made the Wisconsin Governor’s High School Conference, “Climate Change Up Close,” a climate neutral event. He’s also working with Clean Air Counts and the Mayor’s Caucus Environmental Events Program in Chicago to develop a Green Checklist for all city events. n Garett Heitman introduced us to the idea of Cool Tags. He also created the Start Global Cooling Triathlon in the northwest (an indoor race that educates participants about sustainability). He supports sustainable-living bike tours that visit organic farms. Garett is also passionate about biodiesel—he uses it to fill up his own car! n Chris Leon supports Austin’s Sustainable Shopper’s Ball, a green-living fair that promotes local, organic Texas food; teaches people sustainable living practices; and gives away free biodiesel. He also encourages Texans to use green power—when they switch to Green Mountain Energy (a Texas clean energy provider) they’re rewarded with Clif Bars. n Kenny Souza’s Cool Tag program has grown so significantly that he now has one full-time person at his events dedicated exclusively to promoting Cool Tags and environmental action, and talking with consumers about what they’re doing to help the cause. (In Kenny’s spare time, he rides his bike across the country.) Less is more! Kenny Souza supported the Underpants Run at Hawaii’s Ironman, which raised $10,000 for the Special Olympics. (All Tshirts from this race sported the Start Global Cooling logo.)
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n Rick Wilson supports TreePeople, a Los Angeles non-profit that trains local “citizen foresters” to plant trees throughout the region—including fruit trees for low-income neighborhoods. Rick also partners with The Bicycle Kitchen, working to make bikes available to people from all walks of life by providing a welcoming space where they can learn to build, maintain and ride bikes.
In their own words-a few stories from the field managers: “I’m such a cycling nut—I love to help get people on bikes. I work with the Austin Cycling Association to promote all things cycling. I give bars to Frankenbike, a group that supports cycling instead of driving a car, and runs a bike commuter station. I also give product to the Texas Cycling Coalition—the political people that help Texas cyclists get a fair shake. And ya’ll know I support Keep Texas Beautiful. “ Chris in Austin
At Full Belly Farm in California’s Capay Valley, the Clif Bar Field Marketing Team digs in to get the real dirt on organics!
“The most rewarding program I’ve worked on has to be Cool Tags! I feel a freedom to create within my job and have been ecstatic with the growth and acceptance of something that started as a little idea. I also really enjoyed putting together a “Ride with Team Clif Bar” benefit for my local Trips for Kids chapter [which helps disadvantaged kids discover the joy of mountain biking]—I set up a fundraiser that revolved around the Seattle-toPortland ride.” Garett in Seattle “When this program was first introduced, I was overwhelmed. I didn’t know anything about what was going on with the environment... But it has allowed me to learn and to be creative. The great thing is that sustainability fits with all programs we’re working on in the field, including core sports. It has allowed us to educate consumers about the environment, and what Clif Bar is doing to be a better steward of the earth.” Joel in Chicago “At Hawaii’s Ironman, there’s an underground event called the Underpants Run—a 1.5-mile run in your underwear. Companies try to butt their way in, but since it’s a grassroots event—all word of mouth—they’re turned away. With our Cool Tag program and Clif Bar’s sustainability history, I was able to participate. 100% of the proceeds go to a local charity and this year, $10,000 was raised for the Special Olympics.” Kenny in San Diego The 2006 Telluride Bluegrass Festival “was one of the most valuable partnerships and consumer experiences that I have ever been a part of,” said senior manager Bryan Cole. “From the consumer interaction, to the success of the Cool Tags, to the right place, the right products, and the right time, this event is a winner!”
“We worked with the organizers of the 2006 Telluride Bluegrass Festival—one of the most respected festivals in the country with 13,000 in attendance—to offset the climate impact of artists’ travel. Over the course of the weekend, we also sold enough Cool Tags to offset 559,000 miles of driving. This was a tremendously successful event because of the synergy between the organizer (Planet Bluegrass), bluegrass fans, and Clif Bar.” Kristen in Colorado “Our efforts on Bike to Work Day really stick out for me. This was a welcome opportunity to round up bikes with trailers, rent a rickshaw, and grab the boom box. Many of the bike commuters saw us on the way to work and on the way home. We had a lot of fun and made some great connections. To me, that so embodies the Clif Bar spirit.” Peter in Berkeley
“What has stood out for me is how companies and race directors have come to us for advice about what they can do to green up their events, get the word out to participants and the press, and impact change. It’s exciting to see the faces of event directors when they realize it’s a win-win, and that the steps to lessen their ecological footprint are easier than they thought. We’re paving the way, and people are taking notice.” Rich in Boston “My work [in sustainability] is very rewarding, shows we care in many different ways, and our actions speak loudly.... We run beach clean-ups, trail clean-ups, support youth service days, tree-planting groups and work with the L.A. Bike Coalition. I get many notes saying, ‘Thanks,’ ‘Thank you,’ ‘You go beyond the call of duty,’ ‘Your willingness to help is contagious.’ ” Rick in Los Angeles
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Luna Moves Towards Sustainability CHEC’s BLUE BUTTERFLY TIPS 5 Easy Steps to a Healthier Home Avoid all pesticides and insecticides. Because they’re growing quickly and spending hours playing on the floor and outdoors, children are at greater risk from household and lawn-care chemicals. Choose non-toxic or natural household cleaners. Select products described as bio-based, chlorine-free, phosphate-free, organic, natural fragrance and/or biodegradable. Clean up indoor air. Open the windows. Change air conditioning and heating unit filters. Clean the air with air purifiers with approved HEPA filters, and indoor plants. Look for non-toxic, naturally derived and “low VOC” paints, carpets and furnishings. Eat more organic food. Organic produce and meats reduce our exposure to synthetic pesticides, hormones and antibiotics. This is especially important while pregnant and breastfeeding. Use plastic products wisely. Plastic containers and cling wrap release unsafe chemicals when heated—don’t use them in a microwave. Avoid #3, 6 and 7 plastics. Choose safer plastics (#1, 2, 4 and 5) for food storage. Better yet, switch to glass, ceramic (lead free) or stainless steel containers.
LUNA made great strides this year in their journey. Here are some milestones worth celebrating: n LUNA is partnering with CHEC, the Children’s Health Environmental Coalition, to help raise awareness about preventable health problems in children caused by exposure to toxic chemicals. LUNA is distributing over 600,000 brochures focused on environmental health (CHEC’s Blue Butterfly tips), and on proper nutrition for pregnant women and breastfeeding moms. n LUNA’s partner, the Breast Cancer Fund, celebrated a victory this fall when California Governor Schwarzenegger signed the bio-monitoring bill SB 1379—the nation’s first statewide effort to measure pollution in people—into law. n LUNAFEST kicked off its sixth year with a climate neutral premiere attended by 550 Breast Cancer Fund supporters. To date, LUNAFEST has raised over $100,000 for the Breast Cancer Fund, and over $250,000 for community nonprofits nationwide. The 2006 program travels to over 100 venues. n The Campaign for Safe Cosmetics is creating change. Since 2002, more than 300 cosmetics companies have promised to replace ingredients linked to cancer, birth defects and other health problems with safer alternatives. “Shoot for the Moon,” LUNA’s 2006 mobile marketing tour, is traveling to 16 college campuses, spreading the word about the Campaign for Safe Cosmetics. Learn more at: www.safecosmetics.org/your_health/skindeep.cfm n The entire LUNA team joined the Breast Cancer Fund on Mount Shasta for the 2006 Climb Against the Odds expedition. Inger Norman of LUNA said, “The surviving women (and men) we met were incredibly inspirational. Besides the significance of their environmental work, we learned how important LUNA’s partnership is to this passionate organization. It was a highlight of a lifetime.” n LUNA is now certified organic!
The Children’s Health Environmental Coalition (CHEC) is a national non-profit organization dedicated to educating the public about environmental toxins that affect children’s health. THE BLUE BUTTERFLY CAMPAIGN is CHEC’s initiative to spread the word about the “5 Easy Steps to a Healthier Home.” www. checnet.org
The LUNA team summited Mount Shasta during the 2006 Climb Against the Odds expedition.
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Eco Tips: 9 Steps You Can Take to Start Global Cooling W
henever we use fossil fuels (coal, oil and gas) to run our homes, drive our cars, operate our factories and grow our food, we release global warming pollution—CO2 emissions—into the atmosphere. Whenever we cut down trees or destroy natural areas, we also release CO2 emissions into the atmosphere. Take action to help reduce the growing blanket of CO2 that is heating up our planet.
Fight global warming with your knife and fork. n Eat Organic. Organic farming uses 30-50% less fossil fuels than conventional farming. n Eat local. Did you know that the average bite of food travels about 1500 miles to reach your plate? n Eat less red meat. Concentrated animal feedlots in the U.S. produce over 50 million pounds of animal waste each year, polluting water and generating methane emissions—a greenhouse gas with 40 times the heat-trapping power of CO2. n Switch to an organic, plant-based diet. Carbon reduction = 1500-4000 pounds/year.
Be energy smart.
sources of clean energy. www.nativeenergy.com n Switch to clean electricity. Save 6-12 tons of CO2 pollution a year!
Hail the bicycle! Drive the ultimate in clean transportation.
n Advocate for bike friendly communities. www. bicyclefriendlycommunity.org n When you do drive, make it climate neutral. Offset your climate impact through Clean Air-Cool Planet’s Cool Driver program, and save 6-8 tons of CO2 pollution a year! www.cooldriver.org
n Turn the thermostat up two degrees in the summer and down two degrees in the winter.
Leave the leaf blower.
n Replace aging, inefficient appliances with Energy Star appliances.
Two-stroke engines produce as much air pollution in one hour as a car does driving 350 miles, and the emissions linger right in your neighborhood.
Did n Unplug that extra refrigerator in you know the garage. Carbon reduction = 500 that the average pounds/year. home generates twice as much global warming pollution as the average car? Cool your hot Take action!
water expenses.
n Re-set your hot water heater from 140 to 120 degrees Fahrenheit. n If your water heater is more than ten years old, consider replacing it with a tank-less water heater. n Go solar. Check the database on state energy incentives. www.dsireusa.org
Change a light bulb, change the world. n Switch to energy-saving compact fluorescent light bulbs (CFLs) for your five most frequently used lights and save 2000 pounds of CO2 emissions over the life of the bulbs.
Run your home with clean, green electricity. n Find certified green power in your state. www.green-e.org
n Invest in a newer, quieter electric model. Or get reacquainted with the rake.
Reduce energy-zapping “phantom” loads.
Use power strips with surge protectors to make it easy to “unplug” many appliances at once, including your TVs, DVD players, TiVo, Xbox, computers and other electronics. Say good-bye to phantom loads and save up to 5% on your home energy bill!
Speak up. Local is where the action is! Create institutional change in your own community.
Register your pledge as part of Clif Bar’s Change-a-Light Challenge. www.energystar.gov/index. cfm?fuseaction=cal. showPledge
n Invite your mayor to endorse the U.S. Mayors’ Climate Protection Agreement. (300+ cities already have!) www.seattle.gov/mayor/climate n Spread the word—it’s good business to run a cool business. Free resources at www.climatebiz.com
n Tell your faith community about Interfaith Power and Light. www.theregenerationproject.org n Join the grassroots movement to stop global warming. Visit Focus the Nation: Global Warming Solutions for America at www.focusthenation.org
n Buy renewable energy credits that help build new
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Organic Farming Research Foundation: An Interview with Bob Scowcroft, Executive Director
The Organic Farming Research Foundation (OFRF) has been a partner
in Clif Bar’s sustainability program since we baked our first organic bar in 2002. Co-founder and Executive Director Bob Scowcroft’s work on behalf of organic farmers is a great source of wisdom and encouragement, as well as an inspiration for our own journey. In November 2006, Clif Bar’s staff ecologist, Elysa Hammond, asked Bob Scowcroft to talk a bit about his 15 years with OFRF. What is the Organic Farming Research Foundation and how did it get started? OFRF is the only national organization directed by organic farmers that speaks out on their behalf on all issues organic. Our organization was founded in 1990—originally as a sister organization to CCOF [California Certified Organic Farmers]—in response to the clear need for additional organic research and information resources for farmers. What is the mission of OFRF?
We promote the overall adoption—and improvement—of organic farming practices. OFRF funds research about organic agriculture, and advocates for federal support for the same. We also share research results and make them available free of charge to anyone who asks for them. It all starts on the farm. People don’t understand the risk that every U.S. organic farmer takes every day. Our job is to embrace that risk, and assist the farmers’ decision-making process by providing academic, sound science to inform their farming practices. No one had ever done this before OFRF. Why is research so important for the success of organic farming? Organic farming is information intensive, not chemical intensive. Hence, access to useful research results is a key to success. Think about the importance of R&D to Clif Bar. How would you develop new organic products without it? What if each person in sales had to conduct—or pay for—research on their own? Trial and error! Certainly progress would slow, perhaps come to a standstill. The same situation applies to organic farmers. Conventional farmers benefit from taxpayer-supported research provided by the federal government, not only on the technical side of farming, but also for marketing purposes including analyses of trade, prices and export opportunities. Hardly any of this was available to organic farmers before OFRF. Tell me about the grants you award. OFRF grants are unique—they require a partnership with organic farmers, either as originators of the idea, as collaborators in the
Clif Bar & Co., 1610 Fifth Street, Berkeley, California 94710
design, or as owners of the land where the research takes place. Seventy percent of our grants go through universities; others go to individuals. We’re the largest source of grants for organic research in the country. Our grants are considered the Oscars of Organics—they bring recognition to their recipients and allow them access to other grants. Our name lends credibility to the specific research project, and our grants serve as catalysts for further organic farming research. So far, we’ve funded a total of 230 projects. Those who really have benefited are apple farmers in Missouri and Washington, dairy farmers in New England, organic wheat farmers in the Northwest, and corn farmers in the heartland—farmers across the country. Doesn’t the USDA already fund organic research? No other sector of the food industry is growing like organic, but organic doesn’t get its fair share of support. Today, of the $1 billion awarded in federal agricultural research grants each year, only about $4.5 million is directly related to organic. That’s less than 0.5%. The reason this support exists at all is because, in 1998, OFRF wrote the Organic Research Act. What do you do on the policy front? Over the past four years, our investment of $40,000 a year in lobbying has leveraged an average of $7 million a year for organic research. We’re currently working on additional funding to support organic farmers in transition. In 2002, we helped create the Organic Caucus, an organization of 49 bi-partisan House of Representative members that meets to discuss organic issues. Finally, we’ve organized over 600 certified organic farmers from 48 states into OFRF’s Organic Farmers Action Network to speak up on legislation that affects them. Would you share a few stories about how OFRF has been a catalyst for change through specific grants? One of our favorites is Dr. Linda Tikofsky’s organic dairy research at Cornell, originally funded by OFRF in the fall of 2000, which has evolved into a multi-million dollar, holistic, organic-transition research program in four states. Their goal is to revitalize the family farm dairy industry in New England. We also support the work of Dr. Steve Jones at Washington State. He is the only organic wheat seed breeder working directly with organic family farmers in the nation. Almost all other wheat seed
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