Our Sustainability Initiative
Project Angel Heart values operating in the most sustainable way possible in regards to our carbon footprint, in hopes of improving quality of life not just for our clients but for our organization and community as a whole.
Join the Effort!
If you enjoy gardening or find you have excess vegetables at the end of the season, find out how you can donate your home grown produce to Project Angel Heart. If you are interested in volunteering in sustainability related positions, check out our sustainability volunteer opportunities. Also, check out all the ways in which we've made our new home as green as possible.
Highlights of Our Progress So Far…
- We now compost vegetable scraps, meat, and other biodegradable items, amounting to several hundred pounds of compost per week.
- We use half-used paper in our printers and copiers, decreasing our overall use of copy paper by 40% since we started this effort in 2010, resulting in a savings of hundreds of dollars per year.
- In 2011, we purchased twice as many Denver Urban Garden produce shares as in 2010 while also receiving donated produce from several DUG affiliates.
- Our grants record-keeping is now paperless.
- We continually ask our donors to go green by electing to receive acknowledgments electronically and/or at year’s end only, saving us hundreds of dollars in printed letterhead and postage costs.
- We reuse approximately 15% of the meal bags we send out the door each week, resulting in a cost savings to the agency and a reduction in our carbon footprint.
- We save approximately 8,600 miles driven per year through staff members working from home, biking, or using public transportation.
- In 2011, more than 5,000 lbs of fruits, vegetables, and herbs were donated to the Project Angel Heart kitchen from individual gardeners, community gardens, and small farms.
- Project Angel Heart qualified as a Certifiably Green Denver partner program May 2012 which means that we now have sustainability advisors to help with things like water and energy conservation, minimizing waste, and other sustainable practices.
- In 2012, we began recycling all of the plastic bags that produce and other kitchen supplies and ingredients come wrapped in, to the tune of an enormous sack every week.
- We are phasing out our use of bottled water, offering water coolers and compostable cups to our volunteers instead.
- In February 2012, we made a bulk purchase (5,000 lbs) of additive-free chicken breasts never treated with antibiotics or hormones. The cost was a significantly higher than lower quality chicken treated with hormones and antibiotics, but we believe that considering the nutritional and environmental benefits that this is the best overall value and is best for the welfare of our clients.
- Project Angel Heart’s onsite garden gave us approximately 80 large tubs of swiss chard, nearly 60 tubs of zucchini, 2 tubs of various herbs, and 10 tubs of tomatoes and peppers that were used in our clients’ meals in 2012.