Westin-BWI Airport
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1110 Old Elkridge Landing Road
Linthicum, MD 21090
Central Maryland
443-577-2300
www.westin.com/bwi
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Sustainability is very important to us as we have made great efforts to reduce the impact of our operations on the environment.
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Management and Leadership
We use the following best management practices:
bullet Environment Policy Statement:
bulletEnvironmental Team: Chief Engineer, Executive Houskeeper, F&B Manager, HR director & Front Office Manager. Quarterly Meetings
bulletSet Annual Goals: Train all staff on our enviromental program and empower them to contribute. Prevent pollution whenever possiable. Continuously improve over time by striving to measure our environmental program with annual reporting to management.
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletEnvironmental Restoration or Community Environmental Projects: Currently seeking to reach out to schools and other goverment agencies for environmental projects
bulletIndependently Audited Environmental Management System: ISO14001
Waste Reduction
We use the following best management practices:
bulletHave a plan in place to reduce property waste
bulletTrack overall waste bills and established baseline data for quantity of wastes produced
bulletPerformed a waste stream audit to determine baseline waste data and identify waste reduction opportunities
bulletSet a numeric goal of overall waste reduction
bulletUse real coffee mugs and no polystyrene products
Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar
bulletUse effective food inventory control to minimize waste
bulletPurchase locally grown produce and other foods
bulletPurchase sustainably grown foods
bulletDo not use polystyrene coffee cups
bulletDo not use any disposable containers, dishware, cutlery or cups
bulletUse disposable food service items are eco-friendly - polystyrene is avoided
bulletIf disposable containers are used, they are made from - bio-based materials, recycled content, and/or compostable material
bulletUse cloth napkins and tablecloths
bulletUse reusable dishware and glassware and minimize use of disposables
bulletUse non-bleached napkins and coffee filters
bulletProvide condiments - (cream and sugar, etc.) in bulk
bulletUse water pitchers and filtered water to minimize the use of single-use bottles
bulletPrint menus on recycled FSC-certified, recycled-content paper with vegetable-based inks and include recycling symbols, recycled-content, and a message about the inks
bulletUse screen-based ordering systems
bulletLaunder staff uniforms using wet or other environmentally friendly methods versus chemical-based dry cleaning
Restrooms
bulletUse bulk soap dispensers in public restrooms
bulletPurchase recycled-content paper towels and toilet paper
Registration / Office
bulletUse last-in/first-out inventory and effective labeling systems
bulletUse electronic, paperless registration
bulletUse electronic correspondence and forms
bulletPurchase from vendors and service providers with a commitment to the environment
bulletEncourage suppliers to minimize packaging and other waste materials
bulletPurchase recycled paper with a high percentage recycled content
bulletMake 2-sided copies / printed materials and avoid making extra copies
bulletUse recycled content paper for copies / printed materials
bulletRemove facility and staff names from junk mail lists when possible
bulletReuse scrap paper for notes
bulletReuse or donate shipping and packing supplies (peanuts, bubble wrap, etc.)
bulletPromote other green attractions, activities and Maryland Green Travel facilities
Retail
bulletSell environmentally friendly products
Buildings and Grounds
bulletUse green cleaning chemicals
bulletDispense cleaning agents in bulk to reduce quantities used
bulletPurchase durable equipment and furniture
bulletPurchase low-VOC carpets and fabrics
bulletInstall carpet with sustainable or recycled content
bulletUse low VOC adhesives
bulletUse reused building materials or those from sustainable sources
bulletUse latex paints that are low or no-VOC
bulletReuse paint thinners
bulletProperly recycle and/or dispose of thinners and solvents - required by EPA regulations
bulletPerform preventative maintenance on all appliances, HVAC systems, plumbing and vehicles
bulletUse less toxic materials
bulletUse integrated pest management - IPM
bulletMinimize the use of pesticides, herbicides, fungicides and fertilizers in landscaping
bulletTrain staff effectively to use agrochemicals correctly and in proper applications
bulletUse a nutrient management plan that minimizes the use of fertilizers
bulletUse natural fertilizers instead of synthetics
bulletUse composted production materials for fertilizer
Recycling
Guests are provided the opportunity to Recycle: Each guest room has a recycling container. All meeting rooms and lobby have recycling containers.
bulletWe have clearly marked recycling bins or provide convenient drop off locations
We are recycling:
bulletAluminium Cans
bulletBatteries
bulletCardboard
bulletElectronics equipment
bulletFood Wastes
bulletGlass
bulletFluorescent Lamps
bulletNewspaper
bulletOffice Paper
bulletPacking Supplies
bulletPallets
bulletPlastic
bulletPrinter and copy machine toner cartridges
bulletSteel Cans
bulletWaste Management provides all of our recycling needs.
Water Conservation
bulletHave a plan in place to reduce property water usage
bulletTrack water bills and established baseline data on water usage and wastewater generation
bulletHave a numeric goal to reduce water consumption over time
bulletPerform preventative maintenance to stop drips and leaks
bulletUse water-flow metering to discover leaks and areas of high use
bulletOffer water versus serving automatically
bulletDiscourage water-based cleanup, ie. sweep first
bulletUse microfiber technology mops
bulletDefrost foods ahead of time in refrigerators to avoid the need for running-water defrost
Use or installed the following devices:
bulletlow flow restrictors on faucets and showerheads
bulletaerators on faucets (0.5 gpm or less for lavatory and 2.2 gpm or less for kitchen faucets)
bulletlow flow toilets (1.6 gpf or less)
bulletlow flow urinals (1 gpf or less)
bulletautomatic or sensored faucets or toilets in public restrooms
bulletan air-cooled versus a water-cooled icemaker
bullethigh efficiency Energy-Star rated dishwashers
bulleta WaterSense-rated pre-rinse dishwasher valve (1.6 gpm or less)
Have an effective landscape management plan which utilizes:
bulletnative species
bulletdrought tolerant species
bulletmetering
bulletrain gauges
Have an effective storm water plan management including:
bulletPervious pavement, and/or minimization of impervious areas like paving, concrete, etc
bulletMaintain vegetative buffers around streams and ponds
Energy Efficiency
We use the following best management practices:
bulletHave a plan in place to reduce property energy usage
bulletTrack overall energy bills and establish baseline energy usage
bulletHave a numeric goal to reduce energy usage over time
bulletHave an energy management system in place to track and meter energy usage
Kitchen
bulletRegularly evaluated existing ovens and other kitchen equipment for temperature settings and energy efficiency opportunities
bulletConfirmed that all refrigerator, freezer and oven gaskets provide a good seal, or replaced
bulletRoutinely clean condenser coils on all refrigeration equipment
bulletImplemented a startup / shutdown procedure which specifies timing for lighting, kitchen equipment, room temperature, etc.
bulletHave proper pilot light adjustment
bulletSetting / installing defrost timers for freezers
bulletInstalled high-efficient evaporator fans for freezers and refrigerators
bulletOptimized flow rates of exhaust hoods through upgraded equipment or side panels.
Lighting:
bulletDesigned use of natural lighting
bulletUse lighting sensors to turn on/off lights
bulletUse occupancy sensors to turn on/off lights
bulletTurn off lights in unoccupied rooms
bulletMinimize the use of lighting during night cleaning
bulletUse of directional, downward-facing, lighting in parking areas and other outdoor areas
bulletUse high efficiency compact fluorescent light bulbs in rooms, canned lighting or wherever possible
bulletUse high efficiency fluorescent ballasts and lamps - T-5's & T-8's
bulletUse LED Exit Signs
Heating and Cooling
bulletHave a high efficiency heating and air-conditioning HVAC system
bulletRegularly perform preventative maintenance on HVAC system
bulletMinimize the use of lighting during night cleaning
bulletKeep office doors and windows closed if HVAC system is on
bulletHave ENERGY STAR rated windows and doors
bulletHousekeeping closes blinds and resets optimal temperatures
Energy Efficiency:
bulletENERGY STAR computers, appliances, office equipments etc.
bulletHave thermal-rated windows and insulation
bulletTurn off all electrical items in unoccupied rooms when not in use or at the end of the day
Linen Service and Laundry:
We use these best management practices:
bulletProvide optional linen service - Change linens only upon request
bulletTrain staff on the process for optional linen service
bulletHave signage in each room explaining the linen reuse procedures
bulletHave water- and energy-efficient washers and dryers
bulletUse non-phosphate, non-toxic and biodegradable laundry detergents
bulletMinimize the use of bleach and chlorinated chemicals
Recycle Grease
We use the following best management practices:
bulletStore the grease and have it picked up by a rendering company
bulletPeriodically pump the grease traps
bulletFilter the grease to prolong its life
bulletHave a contract with grease filtering company that takes the grease away
bulletUse our grease to make bio-diesel
bulletUse a grease recycling vendor that makes bio-diesel
Our grease recycling vendor is:
bulletC&R Recovery
Minimize Disposable Food Service Items
We use the following best management practices:
bulletUse disposable foodservice items made with recycled content
Green Events
We use the following best management practices:
bulletSupport event planners who want to hold green events
bulletInclude information on Green Events / Weddings / Meetings / Conferences in our marketing materials
bulletTrain all event planner staff on green event techniques
bulletProvide visible recycling at all green events
bulletMinimize the use of disposable food service items
bulletUse electronic registration, correspondence and forms
bulletUse double-sided printing and copying
bulletUse green signage at the event
bulletActivities we undertake to make our events green are:Recycable trash cans, pitcher water instead of bottled water. We use recycled and eco-friendly items for marketing and giveaways.
Other Green Practices
Transportation:
We use the following best management practices:
bulletMinimize the Comute of our Employees-We offer free shuttle service to minimize the use of multiple vehicles for business travel.
For guests:
bulletEncourage energy efficient vehicle usage
bulletEducate guests on the availability of mass transit
bulletOffer shuttle service to/from mass transit locations
bulletProvide electric charging stations
bulletProvide electric golf cart hookup
Measurable Results
By switching to low flow water fixtures and showerheads, water consumption was reduced by 235.25 gallons per year, per room. Replacement of bulbs in guest rooms and hallways through BG&E's Smart Energy Savers Program we have saved approximately 23% in hotel lighting costs.