Dayspa

APR 2014

DAYSPA is the magazine of spa management. Spa owners and spa managers turn to DAYSPA for spa management trends, spa management tips and more.

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dayspamagazine.com | APRIL 2014 47 Sustainability has been part of the Phytomer creed since its inception in 1971, but the past decade has allowed for even greater advances; today, the company produces its own raw materi- als in a lab so that products are monitored from start to fi nish. Though Phytomer is based in Salt Lake City, its sea farming program involves at- taching seaweed spores to ropes in a pris- tine marine reserve off France's Brittany coast, so they can grow in pure conditions and eliminate the need for wild harvest- ing. (The company even helps restore the marine ecosystem by farming threatened species of seaweed to reintroduce into the wild.) An entire department is dedicated to microalgae cultivation—maintaining strict control over the types of microalgae culti- vated, growing conditions, purity of water, UV light exposure and so on. Meanwhile, greenhouse farming is used for fl owers and seaside plants, with hydroponic and aeroponic methods that require no soil and less water. "There's no risk of contaminated groundwater, airborne pesticides or soil erosion—it's clean and sustainable, with pure end results," says Angela Eriksen- Stanley, Phytomer's director of education. "These methods allow us to maintain con- trol over raw materials and the purity of ingredients (maximizing nutrient levels and creating perfect growing conditions for the best concentration of ingredients), which leads to consistent results." The company's unique fi ltration garden made headlines at the 2013 International SPA Association (ISPA) Conference & Expo in Las Vegas, winning the ISPA Innovate award. The system uses three tiers of indig- enous plants, which contain enzymes and bacteria that naturally fi lter and remove pol- lution from the water. "Because spas know where our materials come from, they have confi dence in knowing the results clients can expect," says Eriksen-Stanley. Recognized in 2013 by the Green Spa Network as the Green Product Company of the Year, Na- turopathica obtains its concentrated essential oils through clean processes such as cold press- ing, steam distillation and CO 2 extraction, and forgoes extreme heat and chemical solvents to preserve ingredients. The company supports small, local farms in the U.S., and plant stem cell extracts are created using green biotechnology. "This method not only produces extracts with maximum purity and potency, but it safeguards biodiversity and natural resources by growing and reproducing plant cells in a lab setting in- stead of harvesting whole plant material," ex- plains Barbara Close, CEO of Naturopathica, based in East Hampton, New York. In addition, more than half of the Naturopathica line is certi- fi ed through Ecocert, which examines the en- tire process: sourcing, production, processing, manufacturing, packaging, labeling, storage, distribution and end use. There are associated challenges, however. "Ecocert and domestic ingredients may be lim- ited in supply, which can pose problems with consistency and availability, and the Ecocert production and approval process is expensive and time- consuming," admits Close. "But earth-friendly sourcing aligns with our commitment to provide the highest-quality products that support overall well-being while safeguarding the integrity and sustainability of our botanical ingredients." Eco-friendly sourcing also helps support agriculture in local communities. In fact, Na- turopathica's rose geranium essential oil is grown and harvested on a community farm in Malawi, helping to maintain traditional agrar- ian livelihoods. "We strive to inform about holistic well-being, and our spa partners share our mindful approach to well-being through sustainable business practices and wellness education," concludes Close. Phytomer phytomerusa.com naturopathica.com Naturopathica S t a r t a t t h e S o u r c e 4 1 4 . i n d d 4 7 Start at the Source 414.indd 47 3 / 7 / 1 4 9 : 5 2 A M 3/7/14 9:52 AM

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