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How to Determine Which Eco-Friendly Changes Your Business Should Make

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This story appears in the November 2012 issue of Entrepreneur. Subscribe »

Jed Lazar went out of his way to ensure that the soup-delivery he opened in 2008 was environmentally conscious. Nearly all the ingredients used by Portland, Ore.-based SoupCycle are organic. In addition, Lazar buys as much as he can from local farmers--currently half his ingredients, and that number is increasing every year.

"That means that money stays as local as possible," says Lazar, who holds an MBA in . It also means SoupCycle's customers eat fresh, healthful meals, usually made from seasonal ingredients--about half of which are grown within 400 miles of the company's kitchen. (By contrast, a majority of U.S. grocery items travel 1,500 miles before hitting store shelves, according to the National Sustainable Agriculture Information Service.)

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