Enviro-Stewards Inc.
How Your Business Can Profit From Sustainability

Description

This interactive workshop provides a practical and proven approach to reveal and reduce hidden green wastes often overlooked in organizations. With a focus on the reduction and avoidance of costs, this workshop provides valuable tools and resources to quickly realize both short-term and long-term benefits that yield immediate savings while improving environmental performance including the reduction of embedded and added carbon emissions. Case studies, including Campbell Company, Maple Leaf Foods, Cape Canaveral, Tim Hortons and Southbrook winery are used to illustrate the business cases for the resulting conservation opportunities.

Presenter

Bruce Taylor, President

Bruce Taylor is the founder and President of Enviro-Stewards Inc., which is a social venture that has been selected by B lab as one of the Best Companies for the World and by the UN Global Compact Network Canada for their Sustainable Development Goal award.  Enviro-Stewards’ projects for Tim Hortons, Andrew Peller, Southbrook Winery and the Campbell Company of Canada have each won Clean50 national sustainability awards. Bruce is a Chemical engineer with 29 years of experience in the fields of water and energy conservation, pollution prevention, sustainable development and treatment process design.  He has won the highest awards in the Pollution Prevention field in both Canada and the United States and was recently selected as the top environmental consultant in Canada by the Clean50 organization. 

Co-Presenter

Darrin Kinsey, Solutions Design Director

Darrin Kinsey is the director of solutions design at Enviro-Stewards Inc., holds a Six Sigma Blackbelt and has managed multifaceted water, energy & pollution prevention assessments at 33 of Maple Leaf Foods' facilities across Canada. As the National Quality Assurance Manager for a division of Canada’s largest wine company, Darrin was charged with spearheading multiple continuous improvement projects affecting $26 million in goods while maintaining, or improving food safety at the facility and following HACCP protocols.  As the only Six Sigma Black Belt within the division, Darrin was also tasked with devising and overseeing the implementation of continuous improvement projects valued at over $1 million in annual savings.

Rating: Intermediate