Marriott Inn & Conference Center UMUC
3501 University Blvd College Park, MD 20783 Capital Region 301-985-7300 www.marriott.com/wasum Management and Leadership We use the following best management practices: Environment Policy Statement: Environmental Team: Our Green Team meets monthly to review and plan our enviornmental policy and practices. The team is lead by our General Manager and is composed of associates, supervisors and managers. Set Annual Goals: Marriott International has aggressive goals that can be seen at www.marriott.com. These goals are met by implementing standard practices that are handed down to each hotel to implement along with local practices. Marriott has set goals such as: reducing our water, waste adn engery consumption by 25% per available room by 2018, greening our $10 billion supply chain, creating green construction standards and educating and inspiring our guests and associates. UMUC has joined the American College and University President's Climate Commitment and has a plan to significantly decrease their carbon footprint. Their goals are to reduce their carbon footprint 25% by 2020 and 100% by 2050! Waste Reduction We use the following best management practices: 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 Compost food waste and other compostables 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 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 Use screen-based ordering systems Restrooms Use bulk soap dispensers in public restrooms Purchase recycled-content paper towels and toilet paper 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 Buildings and Grounds Use green cleaning chemicals Dispense cleaning agents in bulk to reduce quantities used Purchase durable equipment and furniture Purchase low-VOC carpets and fabrics Use reused building materials or those from sustainable sources Use latex paints that are low or no-VOC Properly recycle and/or dispose of thinners and solvents - required by EPA regulations Perform preventative maintenance on all appliances, HVAC systems, plumbing and vehicles Minimize the use of pesticides, herbicides, fungicides and fertilizers in landscaping Use a nutrient management plan that minimizes the use of fertilizers Recycling In our guest rooms we have a recycling display that contains an explanation of our program and a plastic bag for guests to place their recyclables in. Additonally, we provide trash and recycle bins in our public areas for guest use. We have clearly marked recycling bins or provide convenient drop off locations We are recycling: Aluminium Cans Batteries Cardboard Electronics equipment Glass Fluorescent Lamps Newspaper Office Paper Plastic Printer and copy machine toner cartridges Steel Cans Our Innovative Ideas and Specifics in Recycling: We are in the third year of our composting program which has greatly reduced the tonage of trash going to landfills along with our recycling program. UMUC in conjunction with the University of Maryland College Park provide an outlet, Terrapin Traders, for the university and the Inn and Conference Center to recycle used office furniture by reselling to the public. Water Conservation Have a plan in place to reduce property water usage Track water bills and established baseline data on water usage and wastewater generation Have a numeric goal to reduce water consumption over time Perform preventative maintenance to stop drips and leaks Use or installed the following devices: low flow restrictors on faucets and showerheads low flow toilets (1.6 gpf or less) waterless urinals composting toilets automatic or sensored faucets or toilets in public restrooms high efficiency Energy-Star rated dishwashers Have an effective landscape management plan which utilizes: drought tolerant species metering rain gauges minimizes lawn areas Have an effective storm water plan management including: Have a green roof Our Innovative Ideas and Specifics in Water Conservation and Efficiency: As part of our LEED Certification, the university purchased a dual flush commode that in addition to reducing water use has virtually eliminated the clogging of toilets.	Energy Efficiency We use the following best management practices: Have a plan in place to reduce property energy usage Track overall energy bills and establish baseline energy usage Have a numeric goal to reduce energy usage over time Have had an energy audit to identify efficiency opportunities Have an energy management system in place to track and meter energy usage Lighting: Designed use of natural lighting Use lighting sensors to turn on/off lights Use occupancy sensors to turn on/off lights Use of directional, downward-facing, lighting in parking areas and other outdoor areas Use high efficiency compact fluorescent light bulbs in rooms, canned lighting or wherever possible Use high efficiency fluorescent ballasts and lamps - T-5's & T-8's Use LED Exit Signs Heating and Cooling Have a high efficiency heating and air-conditioning HVAC system Regularly perform preventative maintenance on HVAC system Have programmable thermostats for each room and ensure they are properly adjusted Energy Efficiency: ENERGY STAR computers, appliances, office equipments etc. Have thermal-rated windows and insulation Use Energy Star's Benchmarking Tool for the Hospitality Industry Our Innovative Ideas and Specifics in Energy Conservation and Efficiency Our HVAC system uses Heat Exchangers and variable speed fan motors. Linen Service and Laundry: We use these best management practices: Provide optional linen service - Change linens only upon request Train staff on the process for optional linen service Minimize the use of bleach and chlorinated chemicals Green Events We use the following best management practices: Support event planners who want to hold green events Include information on Green Events / Weddings / Meetings / Conferences in our marketing materials Provide visible recycling at all green events Minimize the use of disposable food service items Use double-sided printing and copying Activities we undertake to make our events green are:We follow the following organization's Green Meetings Guidelines: Marriott International's (www.marriott.com), the EPA's Blue Green Meetings (www.bluegreenmeetings.org), Green Hotel Association (www.greenhotels.com), and the Green Meetings Industry Council (www.greenmeetings.info). We also have a Green Web Site; www.umucmarriottgreen.com which houses all of our green practices. Green Building: Our building is LEED certified: LEED Silver Working to achieve LEED-EB (existing building) certification through operational changes and renovations Measurable Results Since formalizing our Recycling Program in January 2007, we are diverting 325 tons of trash a year from going to a land fill. Trash has gone from 95% of our waste stream to 42% (measured in tons). Recycling (single stream) has increased from 25 to 89 tons a year; a 256% increase. We added food waste composting in January 2009 and are diverting 113 tons of food waste a year from land fills. To date (April 2010) our waste stream is 47% trash, 32% compost and 21% recycling, compared to 2007, when it was 95% trash and 5% recycling! Additionally, we are saving about $6,000 a year due to the shift from trash to composting and recycling which have a lower cost per ton to pick up. Additionally, due to variable speed motors on fan units, an energy management system, high efficiency fluorescent dimmable lighting, and heat recovery units, we are experiencing significant electricity savings that is not easily measured due to our metering configuration.