July/August 1999
Vol. 21 , No. 4
 
 
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Page Articles
  BOOST FOR BIODIESEL
12 THREE CHEERS FOR THE GREEN GOLD
Greta Anderson
Renewable biodiesel fuels are gradually moving into the marketplace, boosted by government regulations and technical innovations.
13 SAGA OF THE “VEGGIE VAN”
14 COMPANIES THAT PRODUCE BIODIESEL FUEL
 
  REVVING UP REUSE
15 THE NEW BUSINESS LOOK IN SECONDHAND STUFF
David Biddle
As a commercial sector, reuse is taking on a life of its own — showing up as retail centers, rental and remanufacturing companies.
 
  PROFITABLE, FUN-FILLED PROTECTION
18 THE LOGICAL PATH OF AN ECOTOURISM PIONEER
Jerome Goldstein
For Stanley Selengut, the best entertainment comes from designing and operating resorts that can be genuinely enjoyed on many levels ... for countless generations to come.
 
  SOLAR GROWTH
20 DOING BUSINESS IN THE SOLAR DECADE
Dave Block
Many factors point to continued expansion of solar technology — and for the companies, small and large, providing systems components.
22 CONSOLIDATION IN THE SOLAR INDUSTRY
Molly Farrell
Arizona company illustrates acquisitions that are taking place in the solar energy field by larger foreign corporations.
23 NEW SOLAR PRODUCTS HIT THE ROOF
24 HOW TO LAUNCH YOUR OWN SOLAR ELECTRIC FIRM
Mark McCray
Based on 17 years of growing his photovoltaic firm in Colorado, the author offers this advice to starting up right.
25 AN INSIDE LOOK AT A SOLAR START-UP
 
  LOCAL JOB CREATION
26 SPAWNING NEW GREEN ENTERPRISES
Kim Reed
Ten years ago, two men “set up shop in an old garage” creating small firms in a region of New Zealand famous for its sand and surf, but sadly lacking in jobs. Here’s what happened..
 
      SUSTAINABLE SHIFT
    28 CHEMICAL COMPANY BOOSTS PROFITS BY WORKING WITH LOCAL ECOACTIVISTS
Whether it’s “spit in the ocean” or a meaningful change in long-term management is debateable, but the fact is that Dow Chemical saved millions by cutting toxic waste output.
     
      MANAGING THE MENU
    30 DONE TO PERFECTION
Adrienne P. Touart
Celebrating food and sustaining community are menu staples at Seattle’s Cafe Flora.
    33 CAFE LEAVES GREAT AFTERTASTE
Mary Harrington
Creative flexibility keeps Minnesota restaurant organic, sustainable and in the black.
     
      COMMUNITY PROJECT
    35 URBAN FARMING IN THE NATION’S CAPITAL
Krystina Sibley
One-half acre in an inner city section of Washington, D.C. connects local residents to a healthy food supply.
     
    36 GREEN MARKETING
Jacquelyn A. Ottman
Will The Consumer Pay A Premium For Green?
    38 SUSTAINABLE COMMERCE
Rob Young
Third World As Center Stage
       
      Each issue also features departments such as: In Business World & Business Developments