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An Urban Permaculture Design project
Background  <ul><li>The comstock project learnings: </li></ul><ul><ul><li>Restaurants are the black hole in the city, they...
Assessment: green certification  <ul><ul><li>One size fits all </li></ul></ul><ul><ul><li>Checklist approach </li></ul></u...
Assessment: open loops  <ul><ul><li>Food sourcing </li></ul></ul><ul><ul><li>Water </li></ul></ul><ul><ul><li>Energy </li>...
Changing direction to aim higher  We want to create a movement in the restaurant industry toward systemic and positive cha...
Vision  “ Ola”, in Hawaiian means life and well being. Our mission is to use permaculture strategies and principles to cre...
The solution: a network for change  <ul><li>The Ola network focuses on supporting businesses to: </li></ul><ul><ul><li>Lea...
The solution: a network for change  <ul><li>Learn  </li></ul><ul><ul><li>Simple visuals to create awareness  </li></ul></u...
The solution: a network for change  <ul><li>Learn   </li></ul><ul><li>Connect </li></ul><ul><ul><li>permaculture designers...
The solution: a network for change  <ul><li>Learn  </li></ul><ul><li>Connect </li></ul><ul><li>Engage </li></ul><ul><ul><l...
The solution
 
 
Implementation  <ul><li>Register as B-corp  </li></ul><ul><ul><li>Measure success by social impact </li></ul></ul><ul><ul>...
Implementation  <ul><li>Fundraising - round 1   </li></ul><ul><ul><li>Friends and family  </li></ul></ul><ul><ul><ul><li>T...
Implementation <ul><li>Business model  </li></ul><ul><ul><li>Membership fees    </li></ul></ul><ul><ul><li>Matching fees: ...
Implementation <ul><li>  YEAR 1:  </li></ul><ul><ul><li>Beta site and process with small # of designers and businesses (10...
Assessment
 
 
Assessment: open loops  <ul><ul><li>Food sourcing </li></ul></ul><ul><ul><li>Water </li></ul></ul><ul><ul><li>Energy </li>...
Open loops: (1) Food sourcing  <ul><ul><li>Open loops exist where there is a disconnection and no relationship between foo...
Open loops: (2) Water  <ul><ul><li>Water inefficient devices for toilets, dishwashers, and faucets (strategy - lowflow or ...
Open loops: (3) Energy <ul><ul><li>Heat flow </li></ul></ul><ul><ul><ul><li>Daytime heat lost at night without proper insu...
Assessment: (4) Waste  <ul><ul><li>Excess edibles or food scraps </li></ul></ul><ul><ul><li>Grease and oils </li></ul></ul...
Assessment: (5) Resource & materials  <ul><ul><li>Non-renewable materials  </li></ul></ul><ul><ul><li>Unnatural synthetica...
Unknowns <ul><ul><li>Is there a perceived unmet need?  </li></ul></ul><ul><ul><li>Feasibility  </li></ul></ul><ul><ul><li>...
<ul><li>Let's start a movement  </li></ul>
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Ola Network

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Ola Network

  1. 1. An Urban Permaculture Design project
  2. 2. Background <ul><li>The comstock project learnings: </li></ul><ul><ul><li>Restaurants are the black hole in the city, they are the most intensive users of energy </li></ul></ul><ul><ul><li>Working with for profit businesses require a different approach </li></ul></ul><ul><ul><li>There's opportunity to create awareness in the restaurant industry beyond what green certification programs are already doing  </li></ul></ul><ul><ul><li>There is a huge unmet need in this industry and a lot of permaculture designers to draw from that is an untapped resource  </li></ul></ul>
  3. 3. Assessment: green certification <ul><ul><li>One size fits all </li></ul></ul><ul><ul><li>Checklist approach </li></ul></ul><ul><ul><li>Slow evolution  </li></ul></ul><ul><ul><li>sustainability is not enough </li></ul></ul><ul><li>http://www.dinegreen.com/restaurants/standards.asp </li></ul><ul><li>http://www.ecocrownhospitality.com/Restaurant-Organic-Certification.php </li></ul><ul><li>http://www.gbcertified.com/home09.asp </li></ul><ul><li>http://www.business.gov/manage/green-business/green-marketing/green-certification.html </li></ul>
  4. 4. Assessment: open loops <ul><ul><li>Food sourcing </li></ul></ul><ul><ul><li>Water </li></ul></ul><ul><ul><li>Energy </li></ul></ul><ul><ul><li>Waste </li></ul></ul><ul><ul><li>Resources and Materials </li></ul></ul>
  5. 5. Changing direction to aim higher We want to create a movement in the restaurant industry toward systemic and positive change  
  6. 6. Vision “ Ola”, in Hawaiian means life and well being. Our mission is to use permaculture strategies and principles to create a higher standard of sustainable practices.    We do this by empowering businesses to join us through education and connecting them to a community of permaculture designers who can support them in this transformative process.
  7. 7. The solution: a network for change <ul><li>The Ola network focuses on supporting businesses to: </li></ul><ul><ul><li>Learn      </li></ul></ul><ul><ul><li>Connect </li></ul></ul><ul><ul><li>Act </li></ul></ul><ul><li>On permaculture principles and strategies that creates systemic results </li></ul>
  8. 8. The solution: a network for change <ul><li>Learn </li></ul><ul><ul><li>Simple visuals to create awareness </li></ul></ul><ul><ul><li>Easy to follow DIY methods </li></ul></ul><ul><ul><li>Learnings from real experiences within the community </li></ul></ul><ul><li>Connect </li></ul><ul><li>Act </li></ul>
  9. 9. The solution: a network for change <ul><li>Learn </li></ul><ul><li>Connect </li></ul><ul><ul><li>permaculture designers to businesses </li></ul></ul><ul><ul><li>Businesses to businesses </li></ul></ul><ul><ul><li>Designer to designer </li></ul></ul><ul><li>Act </li></ul>
  10. 10. The solution: a network for change <ul><li>Learn </li></ul><ul><li>Connect </li></ul><ul><li>Engage </li></ul><ul><ul><li>Pledge to the same mission </li></ul></ul><ul><ul><li>Support each other </li></ul></ul><ul><ul><li>Share experiences </li></ul></ul>
  11. 11. The solution
  12. 14. Implementation <ul><li>Register as B-corp  </li></ul><ul><ul><li>Measure success by social impact </li></ul></ul><ul><ul><li>For profit </li></ul></ul><ul><ul><ul><li>income for permaculture designers </li></ul></ul></ul><ul><ul><ul><li>project does not rely on donations  </li></ul></ul></ul><ul><ul><li>Build a mix of investor (HNWI) and advisors (permaculture designers) </li></ul></ul>
  13. 15. Implementation <ul><li>Fundraising - round 1  </li></ul><ul><ul><li>Friends and family </li></ul></ul><ul><ul><ul><li>Target investors: Ed Merrin & Martha Stewart </li></ul></ul></ul><ul><ul><li>Education: double as marketing that creates immediacy and accountability in the business world) </li></ul></ul><ul><ul><li>Marketing, use simple visuals and figures to create immediacy and accountability. Focus on making permaculture accessible to businesses.  </li></ul></ul><ul><ul><li>Demonstrate existing successful projects on site to create awareness about feasibility </li></ul></ul><ul><ul><li>Leverage partners and target investors,  to recruit a 10 dedicated businesses </li></ul></ul><ul><ul><li>Recruit designers to work on these projects we match them with and donate part of their proceeds to Ola </li></ul></ul>
  14. 16. Implementation <ul><li>Business model  </li></ul><ul><ul><li>Membership fees    </li></ul></ul><ul><ul><li>Matching fees: Businesses pay a small % of overall project cost to the site when a project is successful   </li></ul></ul><ul><li>  </li></ul>
  15. 17. Implementation <ul><li>  YEAR 1:  </li></ul><ul><ul><li>Beta site and process with small # of designers and businesses (10/10) </li></ul></ul><ul><ul><li>Site vs 1: matching process   </li></ul></ul><ul><li>YEAR 2:  </li></ul><ul><ul><li>Target 100/100  locally </li></ul></ul><ul><ul><li>Start generating revenue </li></ul></ul><ul><ul><li>Site vs 2: social layer  </li></ul></ul><ul><li>  YEAR 3 </li></ul><ul><ul><li>Grow globally  </li></ul></ul><ul><ul><li>Target 1000/1000  </li></ul></ul><ul><ul><li>Site vs 3:  collaboration tools </li></ul></ul>
  16. 18. Assessment
  17. 21. Assessment: open loops <ul><ul><li>Food sourcing </li></ul></ul><ul><ul><li>Water </li></ul></ul><ul><ul><li>Energy </li></ul></ul><ul><ul><li>Waste </li></ul></ul><ul><ul><li>Resources and Materials </li></ul></ul>
  18. 22. Open loops: (1) Food sourcing <ul><ul><li>Open loops exist where there is a disconnection and no relationship between food growers and the ultimate consumer. Loops are closed when local, sustainable, small-scale organic and seasonal networks are integrated </li></ul></ul><ul><ul><li>Excess food transport miles traveled - wasting time, energy, and polluting the environment </li></ul></ul><ul><ul><li>Industrial agriculture business sources supporting the economies of scale and cash crops, rather than the local farmers, markets, and culture </li></ul></ul><ul><ul><li>Vegetation grown in monoculture settings - depleting the land and soil of its nutrition and leaving crops vulnerable disease rather polyculture farms with complementing ecologies and varieties </li></ul></ul>
  19. 23. Open loops: (2) Water <ul><ul><li>Water inefficient devices for toilets, dishwashers, and faucets (strategy - lowflow or noflow or timedflow, plus aerators) </li></ul></ul><ul><ul><ul><li>Hand sink faucets without aerators can use up to 10 gallons of water per minute </li></ul></ul></ul><ul><ul><ul><li>A DIY solution to reduce toilet flush water usage in an old toilet with large tank is to place a brick of filled litter bottle </li></ul></ul></ul><ul><ul><li>Water is not used to its full potential as opposed to greywater systems which can capture 50-80% of wastewater </li></ul></ul>
  20. 24. Open loops: (3) Energy <ul><ul><li>Heat flow </li></ul></ul><ul><ul><ul><li>Daytime heat lost at night without proper insulation and solar capture or thermal design </li></ul></ul></ul><ul><ul><ul><li>No thermastat or temperature control system to management conditions intelligently </li></ul></ul></ul><ul><ul><ul><li>HVAC systems with leaks or needing filter maintenance </li></ul></ul></ul><ul><ul><li>Energy usage </li></ul></ul><ul><ul><ul><li>Appliances without energy efficient or &quot;EnergySTAR&quot; structures </li></ul></ul></ul><ul><ul><ul><li>Appliance kept on at all hours </li></ul></ul></ul><ul><ul><ul><li>Partially loaded dishwashers </li></ul></ul></ul><ul><ul><ul><li>Solar water heating, better use of energy </li></ul></ul></ul><ul><ul><ul><li>Lighting systems and lightbulb choice   </li></ul></ul></ul><ul><ul><li>Food-related </li></ul></ul><ul><ul><ul><li>Refrigeration systems, design loses chill through inefficient usage </li></ul></ul></ul><ul><ul><ul><li>Food preparation and heating devices </li></ul></ul></ul><ul><li>Source: http://www.sfdph.org/dph/files/EHSdocs/Green/Energy.pdf </li></ul>
  21. 25. Assessment: (4) Waste <ul><ul><li>Excess edibles or food scraps </li></ul></ul><ul><ul><li>Grease and oils </li></ul></ul><ul><ul><li>Paper, plastic, styrofoam or other disposables for serving or takeway food and refreshments </li></ul></ul><ul><ul><li>Restroom paper towels </li></ul></ul><ul><ul><li>Cardboard, plastic, or glass bulk storage containments </li></ul></ul><ul><ul><li>Up to one-fifth of America's food goes to waste each year, with an estimated 130 pounds of food per person ending up in landfills </li></ul></ul>
  22. 26. Assessment: (5) Resource & materials <ul><ul><li>Non-renewable materials </li></ul></ul><ul><ul><li>Unnatural synthetically derived materials, furnishings or treatments such as polyester, plastic, vinyl, and toxics </li></ul></ul><ul><ul><li>VOC paints, carpets, products that off-gas </li></ul></ul><ul><ul><li>All new furnishings rather than restored, recycled, salvaged </li></ul></ul><ul><ul><li>Chemical and toxic cleaning products, dish soap, and hand soap </li></ul></ul>
  23. 27. Unknowns <ul><ul><li>Is there a perceived unmet need?  </li></ul></ul><ul><ul><li>Feasibility  </li></ul></ul><ul><ul><li>Niched industry, what are the financial implications of that? </li></ul></ul><ul><ul><li>How long will it take it to create enough awareness for business owners? </li></ul></ul>
  24. 28. <ul><li>Let's start a movement </li></ul>

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