Kent Edwards, the sustainability officer for the City of Delray Beach, outlined the city’s Green Business Certification Program and invited two certified local businesses to describe actions they say cut energy use, water use and waste.

The program, Edwards said, is available to “any business” that records energy savings, water savings, recycling or waste reductions and is intended to recognize practical conservation measures across Delray Beach. “This program focuses on activities that your business does,” Edwards said, and he encouraged businesses to consult the City of Delray Beach website for the application and to follow up with city staff.

Sergio Martinotti, representing Eco 3 60, described sanitation and surface-protection products the company uses and applies to its own facilities. “Our technology is based in the ocean air water and also a low lasting surface protectant, which can provide low lasting sanitation up to 30 days with a single application,” Martinotti said. He said Eco 3 60 installs LED lighting and occupancy sensors, applies nano-membrane window films to cut solar heat, and has begun converting fleet vehicles from internal-combustion engines to electric vehicles. “By the end in 2025, all fleet can be EV fleets. No more combustion of cars in there, in the plaza,” Martinotti said. He also said the company worked with charging providers to install fast chargers at a plaza it occupies and that vehicles can reach operational charge in about 15 minutes.

Martinotti gave specific technology estimates during the presentation: he said the company’s nano membrane can reduce heat through windows by up to 60% and that its surface protectant can provide extended sanitation for as long as 30 days after a single application. He also said the company has installed EV superchargers at the plaza that serve both the business fleet and the wider commercial/residential area nearby.

Steven Smith, owner of 1 World 0 Waste, described a zero-waste grocery model that prioritizes local sourcing and composting. “Eighty percent of the food that we get is locally grown,” Smith said, and he described ordering systems intended to match supply to customer demand so the store avoids food waste. Smith said the store stocks reusable replacements for common disposable household items and sources many products within roughly a 100-mile radius to limit long-distance freight.

Edwards framed the presentations as examples of the credits available through the city’s certification program and invited other businesses to apply and to contact the Office of Sustainability and Resilience for questions. The remarks were primarily informational; no formal city actions, votes or new regulations were proposed during the presentation.

The city provided contact details and a web landing page for the Green Business Certification Program during the session and referenced the program as an ongoing effort beyond Earth Month.

The session featured four named speakers and ran about 17 minutes. City staff indicated the program is administratively managed by the Office of Sustainability and Resilience and that businesses seeking certification should follow the application steps on the city webpage for details and documentation requirements.