Vermont Green Grocery
Environmental Leader Application
Achievement Workbook
Electronic submittal preferred. The .pdf version may be used to fill out by hand if necessary, and
then scanned for submittal. Prior to preparing this workbook, please review the instructions
sheet in Appendix 3. Use check box to indicate achievement then fill in any required information.
Business:
# Employees (FTE):
☐ Owned
☐ Leased
Sq. Footage:
Total_
_
Facility Age:
Building Age:
Parking:
☐ Owned
☐ Leased
☐ Share
☐ None
Other:
Retail_
☐ By checking this box, I certify that the information provided in this form is accurate to the
best of my knowledge.
Form Completed by:
Date:
Contact Name, Position, and Email Address (list others if desired):
If different from above, give same information to be used for official business:
Contact Phone:
ext.
General. Phone 1:
ext.
☐ cell?
Phone 2:
ext.
☐ cell?
Bus. Email Address:
Website:
Business Mailing Address
Street and/or Post Box:
Town:
State:
ZIP:
Physical location(s) if different from the mailing address:
Vermont Green Grocery Application Workbook
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ADMINISTRATION/OPERATIONS
REQUIRED MEASURES
☐ A1. Adopted and communicated an Environmental Policy Statement. See sample language in
Appendix I. Attach a copy of the written environmental policy.
Describe how it is communicated to employees and customers:
☐ A2.
☐ A3.
☐ A4.
☐ A5.
☐ A6.
Designated an Environmental Team or Representative to ensure that environmental standards
are met, new initiatives are developed, and employees are trained in environmental practices.
Ensure that all store employees are trained regarding their facilities environmental practices and
relevant regulations. Include environmental education in new employee training.
Adopted and implement an environmentally preferable purchasing policy (EPP). See sample
language in Appendix I. Attach a copy of the written EPP policy.
Use at least three paper products (such as post-consumer recycled or tree-free) with a minimum
of 30 % post-consumer content or a minimum of 10 % tree-free fiber content , such as
copy/printer, stationary/letterhead, envelopes, business forms, plates, cups, napkins, and paper
towels).
List:
Use 3rd-party-certified green cleaners and detergents where possible, such as: all-purpose
cleaners, bathroom and kitchen cleaners, glass cleaners, floor cleaners, floor strippers, and
dishwasher and laundry detergent, and dish detergent.
List:
ELECTIVES
A minimum of six (6) electives for large stores (>15,000 sq. ft.) and four (4) electives for small
stores (<15,000 sq. ft.) are needed for recognition. (Note: for product/equipment purchasing
practices, greater than 50 % of purchases for each practice must meet the criteria specified.)
Percentages for post-consumer (PC) content are from
EPA procurement guidelines - http://www.epa.gov/epawaste/conserve/tools/cpg/products/
Administrative
☐ A7. Use computers and displays certified by the Electronic Product Environmental Assessment Tool
(EPEAT)- . For information on EPEAT certified products, visit: http://www.epeat.net.
List brands & models:
☐ A8. Installed recycled-content parking stops (curbs), picnic tables, benches, chairs, bike racks, and/or
other outdoor items. (≥ 90 % PC plastic, ≥ 25% PC aluminum, ≥ 16% PC steel or other
recovered materials).
Describe:
☐ A9. Use recycled-content trash bags in-house that are ≥10 % PC content or certified compostable
bioplastic.
Vermont Green Grocery Application Workbook
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☐ A10. Use recycled content trash/recycling receptacles with the PC minimum content indicated: steel
≥16 %; aluminum > 25%, plastic ≥ 20 %; corrugated paper ≥ 25 %; solid fiber paper boxes ≥ 40
%; industrial paperboard ≥ 40 %.
List types with PC content:
☐ A11. Procure print jobs using coated paper that contain a minimum of 10 % PC, uncoated paper with a
minimum of 30 % PC, or a minimum of 10 % tree-free fiber content.
Describe:
☐ A12. Use any paper product that is unbleached or bleached with an alternative to chlorine.
Describe:
☐ A13. Use any paper products made from 80-100 % post-consumer content.
List types and brands:
Operations
☐ A14. Use environmentally friendly garment cleaning services, such as chlorine-free laundering for
linens, wet cleaning in place of perc dry cleaning for uniforms, or use similar methods for inhouse cleaning.
Describe:
☐ A15. Implement a written procedure that minimizes the use of sanitizers and disinfectants. The
procedure must include use of personal protective equipment as required per the label or safety
data sheets. Available upon request. (Ask for a sample procedure.)
☐ A16. Notify the public of pesticide application(s) at the site.
☐ A17. Use environmentally preferable pest control products or/and third party green certified pest
control companies for maintenance and landscaping, whenever needed.
Describe (include company and certifier, if applicable):
☐ A18. Use Integrated Pest Management in-house or through contract.
Describe (include company and certifier, if applicable):
☐ A19. Use only pesticides listed as allowed on the National Organic Program's List of Allowed
Substances, where effective and feasible. For a partial list see:
http://www.naturallygrown.org/resources/allowedprohibited.
Describe
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☐ A20. Used at least two environmentally preferable building materials for construction or renovation
projects, such as low- or no-VOC paint, recycled or FSC wood, recycled plastic lumber, or glass
asphalt.
Describe material or product (include brand and use):
☐ A21. Have an inspection and maintenance procedure for parking lot and stormwater management that
includes proper labeling of storm drains. Available upon request.
☐ A22. Minimize stormwater impacts through the use of natural materials. For example, compost,
mulch, vegetative buffers using native vegetation, and rain gardens.
Describe:
☐ A23. Installed permeable pavement.
Describe:
☐ A24. Implement an anti-idling policy for deliveries and/or parking with appropriate notification and
signage.
☐ A25. Utilized 'coal tar-free' sealants on pavement. For information, visit:
http://water.usgs.gov/nawqa/asphalt_sealers.html.
☐ A26. Use environmentally preferable products for melting ice on walkways and parking lots.
http://www.phillywatersheds.org/whats_in_it_for_you/residents/winter-ice-removal.
Describe material or product:
☐ A27. Use stormwater best management practices to minimize watering, erosion, and indirect water
pollution. Best practices may be included in required federal Storm Water Pollution Prevention
plans, where applicable. For examples of best practices, visit
http://www.flowstobay.org/bs_food_facilities.php, or
http://www.cleanwaterprogram.org/business/best-practices/item/best-practices.html. For an
example of a Stormwater Pollution Prevention Plan for a supermarket or grocery store, visit:
http://newrochelleny.com/DocumentCenter/Home/View/202.
Describe:
Other
☐ A28. Describe:
Vermont Green Grocery Application Workbook
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WASTE REDUCTION
REQUIRED MEASURES
☐ B1. Designate a waste reduction/recycling coordinator.
Contact Name:
☐
B2. Completed an internal waste audit within the last five years.
Not applicable. Reason:
☐
☐
B3. Manage hazardous waste, electronics waste, and universal waste in accordance with federal,
state, and local laws. Electronics waste includes items such as computers, computer monitors and
peripherals, printers, scanners, and TVs of any type. Universal waste includes items such as
fluorescent lamps and bulbs and mercury thermostats.
B4. Properly dispose of unused or expired pharmaceuticals or return them to the manufacturer.
Not applicable. Reason:
☐
B5. Minimize paper use by double-sided printing and delisting from junk mail.
☐
B6. Train and oversee staff to prevent food waste from food preparation, produce, meat, and deli
☐
departments. See http://www.epa.gov/foodrecovery/fd-reduce.htm for ideas.
B7. Participate in food recovery through the state's food bank or other organizations.
Not applicable. Reason:
☐
B8. Maintain a comprehensive recycling program for all glass, paper, cardboard, metal, and plastic,
which includes good signage, convenient containers for collection, continual staff training, and
feedback for waste prevention, reuse, and recycling.
List materials:
☐
B9. Recycle electronics, batteries, printer cartridges, and other hard to recycle items.
List:
☐ B10. Collect cooking oil for recycling or for biodiesel.
Not applicable. Reason:
☐ B11. Collect food and other organic waste for animal feed or composting, where outlets are available.
Check all that apply.
☐ Produce ☐ Meat
☐ Bakery ☐ Dairy ☐ Plant
☐ Other:
Not applicable. Reason:
Vermont Green Grocery Application Workbook
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ELECTIVES
A minimum of seven (7) electives for large stores (>15,000 sq. ft.) and five (5) electives for
small stores (<15,000 sq. ft.) are needed for recognition. Check all that apply.
General
☐ B12. Track waste prevention, reuse, and recycling. Available upon request.
☐ B13. Establish a zero waste policy and practice that achieves at least a 90% solid waste diverted from
landfill through reduction, reuse, recycling, and composting. Attach a copy of the policy.
☐ B14. Donate, give-away, sell, or exchange usable items (e.g., furniture, supplies, packaging, and
electronics) or use a waste exchange program such as www.reusemarketplace.org.
Describe:
Reduce
☐ B15. Use only compostable paper, and bio-based plastics or recyclable plastics for take-out food
containers or eliminate the use of foamed polystyrene (e.g., Styrofoam™) packaging.
☐ B16. Require vendors to take back single-use packaging, such as pastry boxes.
☐
B17. Specify that vendors use transport packaging that is reusable, recyclable or compostable.
☐
B18. Work with vendors to minimize transport and product packaging.
☐ B19. Installed hand dryers (< 1500 watts) instead of paper towels in bathrooms.
☐ B20. Use permanent-ware mugs or cups for employee drinks.
☐ B21. Use refillable condiment dispensers instead of individual packets in the dining areas.
☐ B22. Use reusable metal or nylon coffee filters, and/or compost paper ones.
☐ B23. Serve unwrapped straws from a dispenser.
☐ B24. Minimize the volume of to-go or in-house food packaging.
☐ B25. Serve beverages from a beverage gun or dispenser. Buy milk in 5-gallon dispenser boxes.
☐ B26. Offer customers a discount if they bring their own mugs, containers, or bags for take-out.
☐ B27. Offer incentives to customers to bring containers for bulk food.
☐ B28. Offer incentives to customers to being their own shopping bags.
Reuse
☐ B29. Encourage the reuse of at least three types of containers and packaging by working with
suppliers to take it back or by donating it locally. Examples of containers and packaging include
pallets, corrugated cardboard boxes, packing peanuts, and/or buckets.
☐ B30. Return waxed cardboard containers to vendor or compost.
☐ B31. Practice in-house reuse of at least three different packing materials/containers. Examples of
containers and packaging include cardboard boxes, bubble wrap, plastic, and bags.
List types:
☐ B32. Use rechargeable batteries.
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Recycle
☐ B33. Provide recycling for consumer shopping bags.
☐ B34. Recycle or provide consumer recycling for other harder-to-recycle materials (e.g. packaging like
shrink wrap and plastic film, batteries, gable-top refrigerator cartons, or aseptic packaging)
Describe:
☐ B35. Collect animal parts for rendering.
Other
☐ B36. Describe:
REQUIRED MEASURES
☐ C1. Completed a comprehensive energy efficiency assessment in the last 3 years.
Year:
Performed by:
Not applicable. Reason:
☐
☐
☐
C2. Have a written procedure for unoccupied building mode (building shut down). See sample
language in Appendix 3. Available upon request.
C3. Maintain an HVAC preventative maintenance schedule and procedures that include changing
filters at prescribed intervals and keeping air discharge grills clear.
Not applicable. Reason:
C4. Installed weatherization, such as weather stripping, foam, and window covers, or air conditioner
covers throughout the building to reduce air infiltration.
Not applicable. Reason:
☐
C5. Maintain programmable thermostats with 10+ ⁰F setbacks when building is unoccupied and have
thermostats set to optimum temperatures when occupied - 68°F in the winter and 78°F in the
summer.
Not applicable. Reason:
☐
C6. Replaced all T12 and incandescent indoor lighting with T8/T5, CFL, LED, or other energy
efficient lighting.
Not applicable. Reason:
☐
C7. Check seals on cooler/freezer doors annually and replace as needed.
☐
C8. Installed energy efficient lighting such as fluorescent, cold cathode, or LED in walk-in or reach-
in coolers.
Vermont Green Grocery Application Workbook
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ELECTIVES
A minimum of ten (10) electives are needed for recognition or have followed all the feasible
recommendations of a current energy audit. Check all that apply.
General
☐ C9. Completed EPA’s ENERGY STAR Portfolio Manager. To access Portfolio Manager, visit
http://www.energystar.gov/index.cfm?c=grocery.sb_grocery.
☐ C10. Installed on-demand hot water heaters.
☐ C11. Insulated all hot water pipes.
☐ C12. Use timers on coffee makers, hot/cold water fountains, and other appliances so water is not
heated or cooled when not in use.
☐ C13. All exit signs are LED or electroluminescent alternatives without tritium or other radioactive
substances.
☐ C14. Installed thermapane or low E windows (including low E films) on more than 75 % of the
building.
☐ C15. Installed any of the following high efficiency, ENERGY STAR appliances or equipment in the
last five years.(http://www.energystar.gov/index.cfm?c=bulk_purchasing.bus_purchasing&s=m)
☐ clothes washer
☐ refrigerator(s)
☐ water cooler(s)
☐ computer monitor(s)
☐ dishwasher(s)
☐ ice maker(s)
☐ fryer(s)
Other (e.g. microwave): List brands & models:
☐
☐
☐
☐
☐ printer(s)
Refrigeration
C16. Recommission refrigeration units every two years. For information on recommissioning visit http://www.energystar.gov/ia/business/EPA_BUM_CH11_Supermarkets.pdf?742a-fcd6
C17. Installed new energy efficient refrigeration units or retrofit with
Year installed:
Electronically Commutated Motors (ECMs) for fans. See
http://www2.epa.gov/sites/production/files/documents/retrofit_guidel
ine_august_2011.pdf.
C18. Installed economizers on walk-in coolers and freezers.
Year installed:
C19. Installed energy efficient compressors, such as discus or scroll.
Year installed:
☐ C20. Installed pressure controls, such as floating head and liquid pressure
amplifiers.
☐ C21. Installed variable speed/frequency drives on motors.
Year installed:
☐ C22. Installed zero energy case doors.
☐ C23. Installed humidity based (anti-sweat) door/frame heater controls.
Year installed:
Year installed:
☐ C24. Use high temperature alarms.
☐ C25. Installed strip curtains on walk-in units and refrigerated warehouses.
☐ C26. Use night covers for all open refrigeration units.
☐ C27. Installed vending machine controls such as "Misers".
Lighting
☐ C28. Use lighting controls, such as timers, occupancy sensors, daylight sensors, and dimmers on
indoor lighting.
☐ C29. Use lighting controls, such as daylight sensors and motion controls on outdoor lighting.
Vermont Green Grocery Application Workbook
8
☐ C30. Installed energy efficient outdoor lighting, such as CFLs and LEDs on the building/s and
walkways.
☐ C31. Disconnect ballast in fluorescent fixtures that are not currently in use and replace burned out or
flickering lamps to avoid ballast damage.
☐ C32. Installed LEDs in more than 50 % of interior lighting.
☐ C33. Installed LEDs in more than 50 % of refrigeration lighting.
☐ C34. Upgraded all parking lot lighting to LED.
HVAC
☐ C35. Completed a heating system upgrade on existing buildings.
Efficiency (AFUE, IEEC)
%
Year installed:
☐ C36. Completed a cooling system upgrade on existing buildings.
Efficiency (EEC, SEEC, IEEC, or HSPF):
Year installed:
☐ C37. Recommission or retrocommission HVAC system every two years. To learn more visit:
http://www.energystar.gov/ia/business/EPA_BUM_CH5_RetroComm.pdf?ce5a-b98d.
Year installed:
☐ C38. Installed high efficiency air conditioning units, such as ENERGY
STAR-certified units.
☐ C39. Installed low pressure-drop air filters.
☐ C40. Installed exhaust heat recovery.
Year installed:
Year installed:
Year installed:
☐ C41. Installed refrigeration heat recovery.
☐ C42. Installed demand controlled variable speed/frequency HVAC ventilation motors.
Describe including year installed:
☐ C43. Installed demand-controlled variable speed/frequency kitchen
ventilation (hood vent motor).
☐ C44. Installed A/C economizers.
Year Installed:
Year installed
☐ C45. Installed HVAC output control, bypass timers, and/or time clocks.
☐ C46. Installed infrared heating in loading bays or garages.
Year installed:
☐ C47. Installed strip curtains on heated loading dock bays.
☐ C48. Installed evaporative cooling.
Year installed:
Year installed:
Year installed:
☐ C49. Building has a dehumidification system.
☐ C50. Insulated heating and/or central air conditioning ducts/pipes.
☐ C51. Insulated building to meet or exceed code. Alternately had measured comprehensive air sealing
by a blower door test or equivalent with result meeting code.
☐ C52. Zoned butcher area separately.
☐ C53. Use ceiling fans in spaces with high ceilings.
Other
☐ C54. Describe:
Vermont Green Grocery Application Workbook
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WATER CONSERVATION
REQUIRED MEASURES
☒ D1. Check at least monthly for any water leaks and repair if found.
☐
☐
☐
☐
☐
☐
☐
☐
D2. Installed high efficiency pre-rinse spray valve(s) in kitchens (≤1.28 gpm). For more information,
visit: http://www.epa.gov/watersense/commercial/docs/watersense_at_work/#/130/.
Not applicable. Reason:
D3. Installed ≤2.2 gpm faucets or aerators on all non-pot filling kitchen faucets.
Not applicable. Reason:
D4. Installed ≤1.5 gpm faucets or aerators on all restroom sinks. See comment.
Not applicable. Reason:
D5. Installed low-flow toilets (≤1.6 gallon).
Not applicable. Reason:
ELECTIVES
A minimum of 2 (two) electives are needed for recognition. Check all that apply.
Operations/ Maintenance
D6. Conducted a comprehensive water audit within the last three years.
Year:
Performed by:
D7. Adopted and employs a water conservation procedure. Attach a copy of the written water
conservation procedure. A sample procedure is available upon request.
D8. Installed WaterSense-certified fixtures not listed elsewhere.
List:
Restroom/Kitchen
D9. Installed ≤1.5 gpm faucets or aerators on non-potfilling kitchen sinks.
☐ D10. Installed ≤0.5 gpm faucets or aerators on all hand washing sinks.
☐ D11. Installed high efficiency pre-rinse spray valve(s) in kitchens (≤0.8 gpm). For more information,
visit: http://www.epa.gov/watersense/commercial/docs/watersense_at_work/#/130/.
☐ D12. Installed high efficiency toilets (≤1.28 gpf).
☐ D13. Installed dual flush toilets (effective flush volume ≤1.28 gallons).
☐ D14. Installed urinals that are waterless or high-efficiency (≤0.5 gpf).
List:
☐ D15. Installed automatic on/off faucets in hand washing sinks in restrooms and food prep areas.
☐ D16. Installed foot pedal controls on kitchen faucets.
Landscaping
☐ D17. Use smart irrigation controls or schedule watering to minimize evaporation and overall water
use.
☐ D18. Practice low maintenance, water efficient landscaping like Xeriscaping that reduces or
eliminates the need for watering and irrigation.
Vermont Green Grocery Application Workbook
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☐ D19. Capture rainwater for reuse using cisterns.
☐ D20. Capture rainwater for reuse using rain barrels and irrigation bags.
Other
☐ D21. Describe:
RETAIL
ELECTIVES
A minimum of eight (8) electives are needed for recognition. Check all that apply. There are no
required practices in the Retail section. Examples of third-party certifiers for environmentally
preferable products include Green Seal (www.greenseal.org),
EcoLogo (http://www.ecologo.org/en/certifiedgreenproducts/), and
DfE (http://www.epa.gov/dfe/pubs/projects/formulat/formpart.htm), For others see
http://www.environmentla.org/pdf/2011/ECO_Logos.pdf
Environmental Preferred Purchasing Products
☐ E1. Recycled Post-Consumer (PC) Content Paper Products, at least three, examples include copy
paper ≥30 percent, toilet tissue ≥ 20 percent, paper towels ≥ 40 percent, napkins ≥ 30 percent,
facial tissues ≥ 10percent, envelopes ≥ 30 percent, and all other papers ≥30 percent.
List:
☐ E2. Reusable Shopping Bags (Non-Paper).
☐ E3. Third-Party Certified Green Cleaning Products, at least three. Examples of third-party
certifiers include Green Seal, EcoLogo, and DfE.
List:
☐ E4. Organic-Certified Non-Food Products, at least three, such as personal care products or
clothing).
List:
☐ E5. Locally-Produced Non-Food Products, at least three, such as personal care products, pet
supplies, crafts, office supplies, or home decorations).
List:
☐ E6. Compostable Dinnerware and Cutlery, at least three types:
Plates: ☐ Large ☐ Medium ☐ Small ☐ Bowls Cups: ☐ Hot ☐ Cold
☐ Cutlery
☐ Other:
Vermont Green Grocery Application Workbook
11
☐ E7. Pesticide Listed As Allowed On The National Organic Programs 'List Of Allowed And
Prohibited Substances', at least one. For partial list see:
http://www.naturallygrown.org/resources/allowedprohibited
List:
☐ E8. USDA-Certified Bio-Preferred, (Non-Food) Products, at least one.
List:
☐ E9. Recycled PC Content Non-Paper Products.
☐ Plastic cups
☐ Plastic food bags
☐ Plastic trash bags
☐ Trash receptacles
☐ Crafts and craft supplies
☐ Home decorations
☐ Pet supplies
☐ Office supplies (non-paper) ☐ Other:
☐ E10. Forest Stewardship Council (FSC)-Certified Paper Products (https://us.fsc.org/): at least two.
List:
Sustainable Food Sourcing
Purchased Within 200 miles: Check all. ‘Baked goods must have majority of ingredients
purchased within 200 miles’ or the original ‘from local bakery supplies’.
Product
List types (one product required per category)
☐ E11. Deli
☐ E12. Meat
☐ E13. Produce
☐ E14. Eggs
☐ E15. Dairy
☐ E16. Baked Goods
☐ E17. Dry Goods
☐ E18. Other
Vermont Green Grocery Application Workbook
12
Sourced Certified Organic: Check all.
Product
List types and certification (one product required per category)
☐ E19. Deli
☐ E20. Meat
☐ E21. Produce
☐ E22. Eggs
☐ E23. Dairy
☐ E24. Baked Goods
☐ E25. Dry Goods
☐ E26. Other
☐ E27. Seafood And Shellfish that is 3rd Party Certified As Sustainably Harvested Or Raised
Using Best Aquaculture Practices, such as those certified by the Marine Stewardship Council
(www.msc.org) and the Best Aquaculture Management Practices
(www.aquaculturecertification.org).
List, with certification:
☐ E28. Seafood And Shellfish that is Responsibly Harvested From Northeast Waters, such as those
carrying the Gulf of Maine Sustainably Harvested™ brand. For information, visit:
http://www.gmri.org/community/display.asp?a=5&b=25&c=189.
List:
Vermont Green Grocery Application Workbook
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STEWARDSHIP
ELECTIVES
A minimum of three (3) electives are needed for recognition. Check all that apply. There are no
required practices in the Stewardship section.
Customers & Community
☐ F1. Collaborate with community on an environmental project at least annually.
Describe:
☐ F2. Practice habitat protection, on- or off-site, such as an Audubon Butterfly Sanctuary Program.
Describe:
☐ F3. Inform customers on website or in-house about environmental initiatives.
Provide link or describe:
☐ F4. Inform customers on website or in-house about local foods sold.
Provide link or describe:
☐
☐
☐
☐
☐
☐
Policy/ Administration
F5. Completed a carbon footprint assessment.
Date:
By whom:
F6. Participate in EPA’s GreenChill program to manage refrigeration chemicals. For information on
GreenChill, visit: http://www2.epa.gov/greenchill.
F7. Participate in EPA's Green Power Partnership. For information on the Green Power Partnership,
visit: http://www.epa.gov/greenpower/
F8. Participate in EPA's SmartWay program. For information on the SmartWay program, visit:
http://www.epa.gov/smartway/.
F9. Received Leadership in Energy & Environment Design (LEED) certification for new or existing
buildings.
F10. Received ENERGY STAR certification for new or existing buildings.
☐ F11. Provide employee and/or customer incentivizes to utilize alternative transportation such as
providing a bike rack, offering car pool incentives, and offering public transit incentives.
☐ F12. Provide opportunities for ongoing environmental education for employees.
Describe:
Vermont Green Grocery Application Workbook
14
Facilities
☐ F13. Used non-ozone depleting refrigerants.
Describe:
☐ F14. Purchased carbon offsets.
Describe:
☐ F15. Purchased renewable energy
# of kilowatt hours:
% of KWH:
Type of purchase such as renewable energy credits, green tags, direct purchase):
☐ F16. Installed clean and renewable energy generation, such as wind turbines or solar panels.
Describe:
☐ F17. Installed solar hot water system.
Describe:
☐ F18. Retrofitted to natural gas in place of oil.
Describe:
☐ F19. Use biofuels for space heating or biodiesel vehicles.
Describe:
☐ F20. Installed a 'Green Roof'.
Describe:
Other
☐ F21. Describe:
Vermont Green Grocery Application Workbook
15
VERMONT GREEN GROCERY
APPENDIX I: INSTRUCTIONS
This workbook is only for those applying for the Vermont Green Grocery program. Other programs have their own
Achievement Workbooks.
Electronic submissions are greatly preferred.
 Complete this workbook to document how your business achieves program standards. Please estimate
quantities when previous measurements are not available or are too difficult to obtain. Remember to
include the units of measure (examples of units are lbs., reams, 8 oz. bottles, rolls, volumes, etc.).
Estimating quantities helps to get you thinking about how the initiative might be measured to track your
achievements.
 If the Workbook is emailed and you can receive in ‘HTML mode’, the check boxes should work. If they
don’t, just click on the box and put in an X or checkmark.
 Businesses must be performing all “REQUIRED MEASURES” and the minimum number of
“ELECTIVES” in each section to qualify. .
 The main body of the workbook, despite its appearance, is one table. As you fill in descriptions and lists, if
you go beyond the space provided, the cells and table will expand. The appearance of the table is from
judicious use of Paragraph Controls: ‘Keep together’ & ‘Keep with next’. They may cause strange breaks
if the table changes in size. This is not problem. Ignore it or fix the Paragraph Controls.
 For each measure checked, all information requested must be provided. If it is not, the measure will be
disqualified for acceptance. Descriptions should be succinct and need not be complete sentences with just
enough information for the reviewer to approve the measure.
 Please indicate all the measures that you do to give the review a complete picture of your business.
As part of the program requirements, your business needs to complete an annual survey. This requires your
business put in a reasonable effort to measure or accurately estimate quantities for boxes checked in the
Achievement workbook that requests quantity. An example of accurately estimating would be to measure
compostables collected for a typical day and multiply by the number of days of collection for a year. The program
representatives can provide ideas for what should be done by your size business to track its VBEP efforts.
Contact a program representative if you have not had the required on-site assessment. There is no cost to
participate in this program, including the site visit. See www.vbep.org for more information about the
program.
VBEP Representatives:
Peter Crawford
Environmental & Regulatory Assistance
Vermont Small Business Development Center
P.O. Box 188
Randolph Center, VT 05061
pcrawford@vtsbdc.org
802-728-1423
Maura Mancini
VT DEC EAO
1 National Life Drive, Main 2
Montpelier, VT 05620
maura.mancini@state.vt.us
802-522-0218
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APPENDIX 2: SAMPLE POLICIES
ENVIRONMENTAL POLICY/MISSION STATEMENT:
Sample
"(Business) is committed to protecting the environment, the health and safety of our employees, and the community
in which we conduct our business. It is our policy to seek improvements throughout our operations to lessen our
impact on the local and global environment by conserving energy, water, and other natural resources; reducing
waste generation; recycling and purchasing recycled products; and reducing our use of toxic materials. We are
committed to pollution prevention, continuous improvement and meeting or exceeding all environmental regulatory
requirements."
ENVIRONMENTALLY PREFERABLE PRODUCTS (EPP) PURCHASING POLICY
Sample 1
Preference will be given to purchasing products and services that have the following environmentally friendly
attributes with acceptable parameters for price, quality, and delivery:
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maximum post-consumer recycled content,
minimum packaging and other wastes,
minimum toxicity,
are durable and reusable,
are locally available to minimize transportation,
made from sustainably produced materials,
are compostable or biodegradable, and
conserve energy, water, and other natural resources.
Sample 2
The goal of this policy is to ensure that products and services purchased or contracted for conform to the goals of
our company's environmental policy. We will strive, where feasible, to purchase environmentally preferable
products and services to meet the company's office and operational needs. We will also favor suppliers who strive
to improve their environmental performance, provide environmentally preferable products, and who can document
the supply-chain impacts of their efforts. Wherever possible, purchasing decisions will favor products and
feedstocks that

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

reduce greenhouse gas emissions,
are made with renewable energy,
reduce pollution from all discharges (releases to air, water, and land),
reduce the use of toxic materials hazardous to the environment, employees, and public health,
contain the highest possible percentage of post-consumer recycled content, followed by percentage of recycled
content,
reduce packaging and other waste,
are energy efficient,
conserve water,
are reusable and/or durable,
minimize transportation (local sources, more concentrated products), and
serve several functions (for example, copier/printers, multipurpose cleaners) to reduce the overall number of
products purchased.
Environmentally preferable products and services that are comparable in quality to their standard counterparts will
receive a purchasing preference. In situations where the most environmentally preferable product is unavailable or
impractical, secondary considerations will include production methods and the environmentally and socially
responsible management practices of suppliers and producers. Environmentally preferable purchasing is part of our
long-term commitment to the environment. By sending a clear signal to producers and suppliers about this
commitment, we hope to support wider adoption of environmentally preferable products and practices.
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APPENDIX 3: SAMPLE UNOCCUPIED BUILDING (SHUT DOWN) PROCEDURE
1. The manager is responsible for ensuring that building shut down is completed each night. If she/he
has to leave before closing, she/he will assign another staff to this task.
2. All nonessential lights are turned off. Lights to be left on for safety are:
3. All nonessential equipment, cash registers, computers and electronic devices are shut down and
power turned off. DO NOT TURN OFF COMPUTER SERVERS. Other than refrigeration units,
equipment needed to be left on are:
4. Heat is lowered to 60 degrees during the night.
5. Freezers/coolers are checked to ensure they are working and maintaining proper temperatures.
6. Night covers are in place for all open refrigeration units.
7. All doors on refrigeration units are closed tight.
8. The manager or designee should walk the building and turn off all lights, computers, etc. that do not
need to be left on during the night. Staff will be alerted if nonessential lights and equipment were left
on when the staff was the last person out.
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