Green advertising is hip. It is impossible to read an article, advertisement or label without noticing the emphasis on describing a product’s “green” attributes.
It makes good business sense to highlight the green methods and techniques that you use in your flower shop. Sales data proves that environmental labelling helps lift sales. What’s good for the environment is good for its inhabitants.
Take a look inside your shop – how green are you?
Separate supplies
Flower shops generate lots of green waste. Usually, it gets tossed on the floor along with sleeves, wraps, rubber bands, twist ties, etc. Recycle by designating two trash bins marked “green” and “other” and segregate when tossing stuff out. Dispose of green debris the same as you would yard clippings. Flatten and recycle cardboard. Don’t forget to recycle the paper insulation lining shipping boxes. Containers and vases can be recycled too. Several retailers have successfully implemented programs encouraging customers to recycle vases and containers by offering a discount on bouquet “refills.”
Cool energy use
Coolers are big energy users and airflow is important to a cooler’s overall efficiency. Position carts and boxes in a way that maximizes airflow. Allow 10 to 20 centimetres between buckets, cooler walls and the ceiling so air movement is not blocked. Stack boxes on pallets instead of the cooler floor so cold air flows under and around product. Use a thermometer to test the temperature of bucket solutions in coolers and keep a record. Ensure your maintenance contract includes vacuuming the compressor coils every four to six months. Consider installing a plastic curtain to trap cold air inside if it’s not possible to keep the door closed.
Green solutions
What about the daily activity of cleaning and sanitizing buckets and tools? Are you scrubbing pails with a biodegradable cleaning concentrate or using household bleach? Do you mix the concentrate according to directions or just pour in a splash? Following the manufacturer’s dilution directions saves money and reduces the impact of solution disposal into the sewer system. When you purchase cleaners, check to make sure they are biodegradable. Bleach is an aggressive sanitizer but it loses its cleaning power after a couple of buckets have been dunked. Remind your processing people that substituting a quick swish of bleach water rather than scrubbing with detergent solution does not produce sanitized buckets.
Watch water waste
For years, the paradigm in floral was to dump and refill buckets every second or third day – a procedure that costs labour hours and wastes water. When flower solutions are mixed correctly, solutions stay clean and clear for four to six days, depending on the temperature and number of stems per bucket. Set up a system to reuse the hydration solution as you prep flowers throughout the week. When processing flowers, use a hydration solution for four to 72 hours and then transfer stems into a display or vase solution. Use the same hydration solution (which is active for five to seven days) for the next incoming shipment. Remember to skim leaves out between transfers.
Package wisely
Another area where green improvement may be possible is in packaging. What kind of packaging materials are used to present arrangements to clients? Paper is more environmentally friendly than waxed tissue or Mylar. What about biodegradable ribbons or raffia? Can you make any improvement in the outer wrapping materials for finished floral designs? Have you explored recyclable wraps? Can you replace stickers with vegetable-based ink stamps for shop ID? Have you implemented basic green tactics like using scratch pads from recycled paper and recycling cans and bottles from the kitchen? How about saving computer paper by resetting the margin defaults so more type space per page is utilized, thereby reducing total paper use?
Take the time to look around your shop to try and find your own ways to go green. Using proper and green handling techniques leaves your customers feeling good about doing the right thing for themselves and the environment every time they stop to smell their blooms.
Gayle Smith draws information from more than 30 years of floral industry experience. She currently works at the technical manager for Chrysal, USA.
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