 | Have a plan in place to reduce property waste |
| Track overall waste bills and established baseline data for quantity of wastes produced |
| Set a numeric goal of overall waste reduction |
| Guest Rooms |
| Use real coffee mugs and no polystyrene products |
| Instruct housekeeping to save and reuse unopened items |
| Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar |
| Donate excess food from events |
| Use effective food inventory control to minimize waste |
| Purchase locally grown produce and other foods |
| Purchase organic foods |
| Purchase sustainably grown foods |
| Do not use polystyrene coffee cups |
| If disposable containers are used, they are made from - bio-based materials, recycled content, and/or compostable material |
| Use cloth napkins and tablecloths |
| Use reusable dishware and glassware and minimize use of disposables |
| Use non-bleached napkins and coffee filters |
| Provide condiments - (cream and sugar, etc.) in bulk |
| Use water pitchers and filtered water to minimize the use of single-use bottles |
| Use menus and table placards as opportunity to communicate green activities |
| Provide organic, local or sustainable food choices |
| Use screen-based ordering systems |
| Restrooms |
| Use bulk soap dispensers in public restrooms |
| Registration / Office |
| Use last-in/first-out inventory and effective labeling systems |
| Use electronic correspondence and forms |
| Purchase from vendors and service providers with a commitment to the environment |
| Encourage suppliers to minimize packaging and other waste materials |
| Make 2-sided copies / printed materials and avoid making extra copies |
| Reuse scrap paper for notes |
| Reuse or donate shipping and packing supplies (peanuts, bubble wrap, etc.) |
| Retail |
| Sell sustainable, organic or local products |
| Buildings and Grounds |
| Use green cleaning chemicals |
| Dispense cleaning agents in bulk to reduce quantities used |
| Purchase durable equipment and furniture |
| Use reused building materials or those from sustainable sources |
| Use latex paints that are low or no-VOC |
| Reuse paint thinners |
| Properly recycle and/or dispose of thinners and solvents - required by EPA regulations |
| Perform preventative maintenance on all appliances, HVAC systems, plumbing and vehicles |
| Use less toxic materials |
| Use integrated pest management - IPM |
| Minimize the use of pesticides, herbicides, fungicides and fertilizers in landscaping |
| Use a nutrient management plan that minimizes the use of fertilizers |
| Our Innovative Ideas and Specifics in Waste Reduction: |
| Our restaurant kitchen produces very little food waste. They utilize produce scrapes for making stock. Meat trimming are utilized in stocks and creative recipes. We turn our used fryer oil into bio-diesel fuel that run our maintenance vehicles. We use cotton hand towels in our bathrooms to reduce waste and only freshen cabins upon request, saving on cleaning, water use, linen use, etc. |