Transition Brockville archive

Tag : Business (73)

New program supporting low-carbon innovation for industry

Ministry of the Environment and Climate Change / 08 December 2017

Ontario is supporting industries to reduce greenhouse gas pollution from their facilities or manufacturing processes through a new program from the Green Ontario Fund, a non-profit provincial agency funded by proceeds from the province’s carbon market.

Chris Ballard, Minister of the Environment and Climate Change, was joined today by Reza Moridi, Minister of Research, Innovation and Science, and Parminder Sandhu, Green Ontario Fund board chair, to announce the launch of GreenON Industries and the successful applicants for TargetGHG, a similar industry-focused program.

GreenON Industries will provide funding for eligible projects that reduce greenhouse gas pollution in buildings and the production of goods by large emitters and other industrial, commercial and institutional facilities. Projects could involve switching to less carbon intensive fuels, redirecting harmful carbon dioxide emissions back into production processes, upgrading energy inefficient production equipment and introducing production processes that require fewer energy resources.

[ FULL ARTICLE ]

Coworking in Smiths Falls – Meraki Collective

The Meraki Collective

Meraki Collective was founded with a rebellious spirit and a lofty objective: to bring together entrepreneurs, innovators, leaders and creatives to co-create a community which lives at the intersection of health, wealth, and happiness in Smiths Falls, all while leading the way for other like-minded, community driven small towns in Canada and beyond.

We are an active, creative, and sustainable tribe of remote (work-from-home) professionals, consultants, freelance artists, entrepreneurs, and small businesses/start-ups, working in a shared environment for the purposes of productivity, innovation and some collaboration.

[ WEBSITE ]

Local grocery starting up: By the Seasons

Transition Brockville / 02 November 2017

A new Health Food Store comes to Brockville: By the Seasons. Its focus is on providing FRESH, LOCAL and SUSTAINABLE produce and products.

Just starting up this fall, there is not yet a storefront. However, this announcement was made yesterday:

I am sending out a message to everyone as a way to say hello! And give you an update on the store.

If you can spare some good vibes, today is the day I present the business plan for the store in front of the Starter Company Panel, in the hopes of receiving a $5,000 grant to help get things started, (sooner rather than later).

The plan is to send you all a produce and price list within the month and get your first orders in! In the next few months I hope to have a large produce list to choose from so that you can do all of your shopping in one place, but it may take some time to get the inventory list up there.

If you know of anyone else who would like to be added to this list, please do tell them to message me (sara@bytheseasons.ca). The grant money will be going toward building a great online site where you can easily do your groceries, pay, and choose delivery/pick up time, so in the future, any new interests will be able to find all the info they need there, including my number if they would like to call me.

If the internet does scare anyone, I am happy to e-mail you the list or speak with you over the phone as we get things up and going.

Thanks for being here and being excited, it’s the main reason I’m here!

Ontario craft breweries are serious about resource management

NRCAN / Heads Up CIPEC / Vol 21 No 4

“We know breweries are increasingly aware that water is the most important ingredient in their business operations,” says Kevin Jones, President of the BLOOM Centre for Sustainability. “They are starting to recognize the opportunities to save money in the beer-making process by reusing water, capturing free energy and diverting spent yeast and other materials to beneficial end-use applications.”

A 2016 survey of Ontario craft breweries, conducted by BLOOM, supports Jones’ statement indicating that 97 percent of respondents understand the importance of improving their water and resource management not only to address their bottom line but to protect the environment and be proactive community partners.

The survey indicates that respondents are either in the midst of or are planning numerous measures to address resource conservation. Key features include implementing more water efficient practices to reduce water use, diverging materials before they enter the drain, using dry cleaning techniques, monitoring water use in different parts of operations, implementing better wastewater management design, and installing technology to treat wastewater on-site.

To help craft breweries in their efforts to manage water sustainably, BLOOM launched an online platform, Water & Beer that provides them with detailed information on best practices in water management.

As the BLOOM survey has shown, awareness of resource conservation is increasing and there are a myriad of opportunities. Taking action on these opportunities will benefit their business, their local community and the environment.

[ FULL ARTICLE ]

United Church embraces startups

Globe and Mail / Mark Rendell / 03 July 2017

The Markham Community Innovation Hub, which can host up to 20 entrepreneurs, is only a small part of a broader shift in the United Church. In an attempt to engage millennials and reimagine its role in communities across the country, the church is turning to the language and techniques of startup culture.

Two years ago, EDGE ran its first Social Innovation Challenge in Toronto, inviting entrepreneurs and social activists, both church and non-church members, to pitch ideas that would be considered for small amounts of seed funding, ranging from $500 to $1,500. Successful applicants had to show that their ideas were not only financially viable, but also beneficial to the community.

They’ve since run challenges in cities across the country and established an online network to connect over 170 initiatives with business mentors.

[ FULL ARTICLE ]

Business is sweet for butter tart baker

Recorder & Times / Wayne Lowrie / 30 June 2017

Bake a better butter tart and the world, it seems, will beat a path to your door.

“I’m amazed – delighted – at the enthusiasm that people have for butter tarts,” she said. “You can see it in their eyes. They get so excited: ‘Butter tarts!’”

Barr’s award-winning tart is a true Eastern Ontario creation. She uses Red Fife wheat grown outside of Gananoque and ground into flour at the 207-year-old mill in Delta. Leaf lard for the dough comes from Two Rivers Food Hub in Smiths Falls, which uses local pigs. A roadside stand outside of North Augusta supplied the rhubarb; Gibbons Family Farm in Frankville produced the maple syrup; the eggs come from Burnbrae Farms in Lyn; and the butter was churned at Stirling Creamery.

[ FULL ARTICLE ]

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The Transition Framework

Inner Transition is occasionally overlooked in favour of more immediately ‘practical’ undertakings, reinforcing an observed and acknowledged division in many Transition Initiatives between “doers” and “talkers”, but for Transition Initiatives looking to foster a kind of community resilience that is equitable, inclusive, nimble, responsive, caring, and cohesive, Inner Transition efforts are a necessary place to start.

— Anne Rucchetto, Blake Poland
TB Projects

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