• More to the point, if the salon operators are conscious of the amount of product they are using thereby eliminating waste of product containers, the salon will also experience a savings by not having to replenish supplies.
• Durables are always better than disposables in cases of dishware, and hand dryers save over continually purchasing paper hand towels. (These strategies may seem like common sense, but you’d be surprised at how much waste happens by people who are not responsible for paying the bill!)”
ST: If an owner is negotiating a lease on a space, what sustainable items could he or she consider in the negotiations?
Jercha: “If the space you are leasing was built before 1992, chances are many of the plumbing, HVAC and electrical fixtures do not meet current standards in efficiency. For instance, a toilet installed prior to 1992 will use four-eight gallons of water as opposed to today’s standard of 1.5 gallons per flush. Be sure air ventilation systems are working at peak performance to ensure staff and guest safety. Also be sure that exhaust systems expel air at the proper rate for the services being rendered in the space. Don’t settle for an inadequate ventilation system, doing so may increase the occurrence of illness and absenteeism among your staff. Make sure your landlord provides documentation to certify systems in place are correct and working properly.
As you buildout:
• Look for building materials for flooring, walls and ceiling made to LEED specifications.
• Buy quality built-to-last furnishings made with eco-friendly materials, especially when it comes to high usage furnishings. Remember cheap furnishings just take up more space in landfills and are more expensive to own in the long run.
• Use space planning to best utilize natural lighting.
• Choose paints with no or low VOCs.
• Consider building materials and furnishings made from recycled or rapidly renewable materials or use your design skills to repurpose old materials creating new life for a previously discarded item. Doing so ensures the uniqueness of your salon’s design image.
• Last but not least, begin a record-keeping system to record energy, water and product consumption. You cannot improve upon that which is not measured and measuring will alert you to problems with mechanical or staff performance.”
For more information, visit naefss.org.