GROW
BUSINESSTOOLS
DOING GOOD
Rethinking Sustainability Sustainable business solutions are more effective with creative thinking and strategic partnerships. By Jim Gruenke
A
fter 40 years in its old location, Traut Companies outgrew its space, and it was time to move. With a new building looming as a major investment, the company recognized an opportunity, and decided to fully examine how a new facility could be constructed sustainably. Its goals included conducting an operation that worked better for the environment, was favorable to new neighbors, could accommodate projected growth, and still help Traut provide customers with the
32
service they had come to expect. Maintaining healthy profit margins was also imperative. Central Minnesota is fortunate to have a wide variety of sustainability resources. Traut Companies partnered with many of them to achieve its goals. Design ideas from these partners included: Implementing an in-floor heating system instead of the traditional (and less efficient) forced air. Installing a lighting plan that is 100 percent LED, with most
BusinessCentral Magazine.com // J A N U A R Y/ F E B R U A R Y 2 0 2 4
of it motion activated to reduce needlessly lit space. Covering areas in the material and equipment yard with shredded asphalt, reclaimed from highway resurfacing projects. Moving also inspired better sustainability in the way that Traut manages and operates its fleet of vehicles. • Re-cap tires are now regularly used for trucks, rather than replacing with all new. • Extensive recycling of vehicle fluids and solid materials is now standard, along with more environmentally friendly ways of dealing with the inevitable shop-floor spills of oil, grease and other fluids. Since moving to its new building over a year ago, Traut already sees benefits from the sustainability efforts. Costs for heat and light are significantly reduced from what they had been, the maintenance shop is noticing less waste, and vehicle tire costs have been reduced about 30 percent through the recap program. Most businesses in any industry can realize similar benefits by asking some simple questions: 1.Are we operating a certain way just because we have always done so? How can we change that to improve? 2.Who can we collaborate with for assistance in reaching our sustainability goals? 3.What pending changes or opportunities are there that
we can use to make the needed adjustments toward achieving better sustainability? There are a number of programs and incentives offered to assist businesses in achieving more sustainable uses of energy, according to Mark Osendorf, local manager of community relations for Xcel Energy. He encourages any business interested in improving the sustainability of its operation to contact its energy service provider to explore those possibilities. In the restaurant industry one business owner who intentionally uses sustainable resources is Donella Westphal, owner of Jules Bistro in St. Cloud. Whenever possible, Westphal partners with locally sourced vendors to supply her menu items. The results of her sustainability efforts have included elevated customer satisfaction, local economic support and a business that has weathered significant challenges, including the pandemic. With the many resources available, any business can choose to become more sustainable. Not only will it gain customer respect and enhance the bottom line, but it’s just the right thing to do. Jim Gruenke is a water treatment manager for Traut Companies.