Paul Smith

Paul Smith is a sustainable business innovator, the founder of GreenSmith Consulting, and has an MBA in Sustainable Management from Presidio School of Management in San Francisco. He creates interest in, conversations around, and business for green (and greening) companies, via social media. Who he has and wants to work with includes consumer, media, clean tech, NGOs, social ventures, and museums.

To Consume, or Not to Consume?

Unless you’re hidden deep in a cave in Afghanistan, you’re probably aware just how popular and prevalent green businesses are, as well as the greening of existing ones. And in many ways, this is to be applauded. Companies seem to be falling over themselves to find ways to be more efficient, as in the VW Polo Bluemotion car, a Prius beater without the hybrid geewhizery. And then there’s Walmart, which seems to have turned over a green leaf in convincing…

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Carbon Offsets: Creating Something Real from Hot Air

You’ve probably heard about carbon offsets. They’re everywhere these days, and it seems not a week goes that I don’t hear about a company pledging to go carbon neutral. And yet, it all seems so…full of hot air. What’s real? What do they really do? Which will make the most impact? How are the different purveyors, well, different? I have a suggestion: Take a look at LiveNeutral. Why? Well on a basic, financial level, they are a non-profit. And? And…

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Greening How You Do Take Out: What Works (part 2)

Welcome to part 2 of our restaurant greening guide. If you recall from last week, I wrote about Ike’s Quarter Cafe, a restaurant that has found a great balance of quality food, sustainability in their facilities, and a wonderful experience. For those of you considering greening your restaurant, or just in search of ways to make eating a less impactful experience, this week we focus on that which goes around the food. As in the utensils, cups, bowls, plates, and…

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How to Green a Restaurant, Part 1: Ike’s Quarter

Are you considering being a green restaurant? Consider the example of Ike’s Quarter Cafe, a New Orleans style restaurant in the gold rush era town of Nevada City, California. When I mentioned to my hair stylist yesterday that I would be writing about it, she said, “Oh really? I had no idea they were a green restaurant. I just thought they had good food.” Exactly. I think Ike would be pleased. As he said when I spoke to him, “Everybody…

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What to Do with Your Old Electronic Devices: Get Paid, Help Those in Need!

Question: How many electronic devices do you have around the house that you don’t use anymore? Don’t worry, I’ll wait. Yes, probably more then you can count. Or remember. What do you plan to do with them? Keep it in “that” drawer? Put them in the basement? Good for you, at least it’s not going in the trash, where nearly 3 million tons of gadgets ended up in 2003, the most recent year the EPA has statistics for. You may…

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When is a Crummy Cookie a Good Thing?

What do you do when you’re a cookie fan, one of a specific breed that likes crispy cookies, and you’d like them to be organic, and just can’t seem to find what you’re looking for? Start your own company of course. It helps if you’re named Crummy, and you have two brothers, ideal for creating a “Pep Boys” like logo for said cookies. I recently had a chance to speak with Jason Wachob, the CEO of Crummy Brothers cookies, on…

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