Michael Best & Friedrich LLP was the first Wisconsin law firm to be recognized by the WI Sustainable Business Council’s Green Masters Program. As a Green Professional since 2011, Michael Best has performed actions in each of nine “sustainability areas”, and has earned more than 100 points.
“Michael Best really stands out amongst sustainability leaders in Wisconsin,” says Tom Eggert, Executive Director of the WI Sustainable Business Council. “They’ve implemented programs which focus on personal and professional development of employees, volunteering in the community, and environmental stewardship. The firm embraces the benefits of the triple bottom line.”
Michael Best has implemented recycling and paper reduction initiatives, earning them recognition as a US Environmental Protection Agency WasteWise Partner. The firm has a long-standing reputation as a major supporter of numerous charitable and civic organizations as volunteers, sponsors and providers of pro bono legal services.
“We are proud to be recognized by the Green Masters Program”, says Linda Bochert, a Michael Best partner and chair of their firm’s Sustainability Committee. “Green Masters aligns with our view that promoting economic and social development in our communities and efficiently using natural resources are good for business. Several of our clients have also achieved Green Masters recognition – we commend them and all of the Green Masters participants.”
The Green Professional designation is the second highest tier in the Green Masters Program established by the Wisconsin Sustainable Business Council. Candidates are judged on a comprehensive range of sustainability issues from energy and natural resource use to education outreach and purchasing. 60 Wisconsin businesses have participated in the program where the top twenty percent achieve the highest “Green Master” designation. For more information, or a complete list of Green Masters Program participants, go to: http://www.greenmastersprogram.com.
Learn more about Michael Best's commitment to sustainability and the environment.