ELP Gold Leader - Project Angel Heart

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Project Angel Heart
Member since 2015
Responsible Food
  • Since 2012, we’ve incorporated produce and herbs from our on-site garden into meals. In 2013, a drip-irrigation system was donated, allowing us to maintain the garden while conserving water.
  • In 2013, Project Angel Heart began purchasing at least 2,000 lbs/month of locally raised, organic chicken, and in 2014 we began purchasing large quantities of Colorado-raised, grass-fed beef, all for use in the meals we prepare for clients.
  • In 2017, Denver community gardens and individuals donated an outstanding 1,985 lbs of produce, including squash, cherry tomatoes, herbs, carrots, beets, and garlic. We also harvest about 350 lbs of organic produce from our on-site garden every season.
  • We’re located close to bus lines and bike paths connected to residential areas, and encourage employees and volunteers to use these services to reduce gas emissions. Building Features
  • Namaste Solar-donated solar panels offset the building’s energy use and meet LEED standards for solar reflectance index.
  • Our building is outfitted with LED lighting, solar tubes, and large windows letting in natural light to reduce energy usage.
  • All plants are low-irrigation, reducing our use of water in Colorado’s arid climate.
  • Our pavement uses permeable pavers, decreasing our use of asphalt.
  • The building is outfitted with low-flow plumbing to conserve water usage, and an energy efficient hand-dryer in our women’s restroom minimizes paper towel waste.
  • Thanks to our participation in Energy Outreach Colorado’s Nonprofit Energy Efficiency Program in 2017, we utilize a Power TakeOff device to see real-time data relating to energy consumption that has allowed us to identify spikes in energy consumption and implement conservation behaviors.
Water and Conservation
  • In 2012, we said goodbye to plastic bottles and only use water coolers for staff and volunteers; and, in 2014 we utilized water stations at events instead of providing plastic bottles. We also set up recycling stations at events in 2017.
  • By printing most documents on half-used paper, we decrease the amount of plain, white copy paper we use. We saw a 34% increase in donated paper from 2016 to 2017, drastically reducing the amount of paper we buy.
  • We diverted 69% of our waste to compost and recycling in 2017, saving 45,851 pounds of waste from entering landfills.
  • We’re recycling spent writing instruments such as pens, highlighters, and markers. This is especially helpful during our Dining Out for Life® event, when our organization uses over 7,900 pens! We also recycle printer cartridges, batteries, electronics, and plastic bags and have opened these programs up to all of volunteers to participate in.
  • In 2016 we added small electronics recycling program open to all staff and volunteers
  • In 2017, 17,565 meal delivery bags- or 76% of bags that go out the door each week- were returned to us and reused, thereby reducing overall paper waste and promoting a culture of sustainability between clients and volunteer delivery drivers.
Awards and Honors
  • Certifiably Green Business, City of Denver, re-certified each year 2010-2018
  • Gold Member, Environmental Leadership Program, State of Colorado, 2015
  • Green Business of the Month, Denver Department of Environmental Health, June 2015
  • Participants in Nonprofit Energy Efficiency Program, Energy Outreach Colorado, 2015
  • Certifiably Green Denver, recipient of ‘The Greenovator Award’ 2017
  • City of Denver, Nominated for the ‘Public and Environmental Health Good Neighbor’ Award, April 2018