Rule #3 – Size matters
Though it may be a non-issue for most operations, the size of the team should be limited to 10 to 12 people to ensure that things get accomplished. To keep things workable but “spread the green spirit,” group and multi-unit operators should invite representatives from key departments and locations to set-up localized or mini-teams to help with research or implementation.
Rule #5 – No ideas are too crazy
Chances are excellent in this industry that the staff team will include many out-of-the-box thinkers who don’t regularly get the chance to strut their stuff. A green team is the ideal venue for creative ideas. Encourage the team to get creative on ways to reduce waste and energy, or make the most of local products and services. Make it clear that going green isn’t just a cost-cutting exercise, but a way to add value to the company while reducing its impact on the planet.
Rule #6 – Stay regular
At the outset, be sure to keep the time between the call for green team volunteers and its first meeting short, as further indication of the commitment to change and success. Once you get the team going, stoke the momentum with regularly scheduled meetings. However, when the “busy-ness” of business demands it, as it often does, don’t hesitate to postpone the green team meeting. It should never become a chore.
And making up some green team jerseys? Always a great idea.
Go team go.
About the author:
André LaRivière is executive director of the Green Table Network, a Vancouver-based organization helping operators, suppliers and diners across Canada to put “sustainability on the menu.” Find more information at www.greentable.net.