As consumers become increasingly environmentally conscious and make larger efforts to reduce their carbon footprint, businesses are trying to keep up with the demand for green products. Many companies sell products such as low energy appliances and fluorescent light bulbs. But, what are companies doing to go green themselves? According to Solar Energy International, a non-profit organization encouraging renewable resources, “The United States spends about $440 billion annually for energy. Energy costs U.S. consumers $200 billion and U.S. manufacturers $100 billion annually.” So, consumers are a large part of the problem and also a large part of the solution…however, a large portion lies in the hands of manufacturers.
This weekend I was in Phoenix to work the FBR open. The weather was perfect and everyone was having a great time. After my day of work was over and the crowds had cleared, I began my trek back to my car. The entire golf course was a disaster. Beer cans, plastic cups, napkins and bags littered the entire area. I began thinking about all of the items that could be recycled out of this mess. The next day I went on a mission to learn more.
I spoke with Buck Munson, the manager at Greenskeeper, one of the bars located near the 18th hole. The crowd of nearly 8,000 over the course of the five day golf tournament consumed 1,440 bottles of Smirnoff Vodka, 9,600 cans of Red Bull and 27,900 cans of beer, said Munson, standing in the metal storage unit behind the bar stocked with alcohol and various mixers on the last day of the FBR Open. Keep in mind this is just ONE of the many bars that are part of the Open, said Munson.
Michael Pycik, a chef at Michael’s Catering responsible for feeding the crowds said that, on a daily basis, the kitchen at the Greenskeeper uses:
-500 lbs lettuce
-500 lbs eggs
-700 lbs bacon/sausage
-300 lbs potatoes
-1,000 pieces of French toast
-100 cakes and pies
Again, this is just one of many bars and food outlets!
All you have to do is look around at the FBR Open to see that despite having recycling areas, people are not recycling. Why? “It’s too much overhead work period,” said Andy Hall, an investor and part owner of Michael’s Catering. “Sure [the companies] think it’s a good cause but there is no incentive for them to recycle.” Other states like Massachusetts have government sponsored programs that pay people for recycling. “You actually see people picking up plastic bottles and other recyclables in Massachusetts,” said Hall. Programs like the one in Massachusetts will open up a new industry as well as encourage other companies to start recycling, said Hall.
“The bartenders say it’s too much work to separate recyclables,” said Don Brott, a Waste Management employee who worked at the Open this year collecting trash. “It’s like a Chinese puzzle trying to sort this stuff,” said Brott.
This is the first year that the FRB Open has provided recycling cans for the event.
This weekend I was in Phoenix to work the FBR open. The weather was perfect and everyone was having a great time. After my day of work was over and the crowds had cleared, I began my trek back to my car. The entire golf course was a disaster. Beer cans, plastic cups, napkins and bags littered the entire area. I began thinking about all of the items that could be recycled out of this mess. The next day I went on a mission to learn more.
I spoke with Buck Munson, the manager at Greenskeeper, one of the bars located near the 18th hole. The crowd of nearly 8,000 over the course of the five day golf tournament consumed 1,440 bottles of Smirnoff Vodka, 9,600 cans of Red Bull and 27,900 cans of beer, said Munson, standing in the metal storage unit behind the bar stocked with alcohol and various mixers on the last day of the FBR Open. Keep in mind this is just ONE of the many bars that are part of the Open, said Munson.
Michael Pycik, a chef at Michael’s Catering responsible for feeding the crowds said that, on a daily basis, the kitchen at the Greenskeeper uses:
-500 lbs lettuce
-500 lbs eggs
-700 lbs bacon/sausage
-300 lbs potatoes
-1,000 pieces of French toast
-100 cakes and pies
Again, this is just one of many bars and food outlets!
All you have to do is look around at the FBR Open to see that despite having recycling areas, people are not recycling. Why? “It’s too much overhead work period,” said Andy Hall, an investor and part owner of Michael’s Catering. “Sure [the companies] think it’s a good cause but there is no incentive for them to recycle.” Other states like Massachusetts have government sponsored programs that pay people for recycling. “You actually see people picking up plastic bottles and other recyclables in Massachusetts,” said Hall. Programs like the one in Massachusetts will open up a new industry as well as encourage other companies to start recycling, said Hall.
“The bartenders say it’s too much work to separate recyclables,” said Don Brott, a Waste Management employee who worked at the Open this year collecting trash. “It’s like a Chinese puzzle trying to sort this stuff,” said Brott.
This is the first year that the FRB Open has provided recycling cans for the event.
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