Loews Annapolis Hotel
126 West Street Annapolis, MD 21401 Central Maryland 410-263-7777 www.loewsannapolis.com Loews Hotels is committed to being environmentally responsible and will make steady, measured progr Management and Leadership We use the following best management practices: Environment Policy Statement Environmental Team: Hotel maintains in house Green Team to ensure an ongoing effort to enhance our efforts in being environmentally friendly. Meetings held on monthly basis. Members are cross-section of line employees and management We have a purchasing policy to encourage the purchase of environmentally-friendly products and services List of our environmentally friendly products and services: Sustainable seafood from Atlantic U.S. Waters preferred. Support local business whenever possible to reduce carbon footprint - Bakeries, Local produce (in season), Local/East Coast Cheeses. Diligent inventory of all materials maintained - avoid over-ordering, reduce waste, decrease delivery frequency to reduce carbon footprint. Ingredients/Goods bought in bulk to reduce packaging where feasible. Keany Produce Company - Local produce preferred (in season) to reduce carbon footprint, Keany delivery vehicles all now low-sulfur fuel vehicles. Cintas Uniform Corporation – uniforms made from recycled plastic bottles. Local Winery/Brewery products used whenever possible. Signs on Banquet bars describe Loews Sustainable/Organic Wines 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 Guest Rooms Instruct housekeeping to save and reuse unopened items Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar 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 Use screen-based ordering systems Restrooms Use bulk soap dispensers in public restrooms Use high-efficiency hand-dryers Registration / Office 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 Buildings and Grounds Purchase durable equipment and furniture Our Innovative Ideas and Specifics in Waste Reduction: Usable & gently-used amenities donated to local charities to reduce landfill volume. Usable Lost & Found donated to local charities to reduce landfill volume. Usable Staff Uniforms no longer in service donated to local shelters Recycling Recycling Containers in Public Space. Recycling containers for registration tables. Green Linen Policy (bed linen & terry) statement in guestrooms We are recycling: Aluminium Cans Cardboard Glass Newspaper Office Paper Plastic Printer and copy machine toner cartridges Steel Cans Water Conservation Have a plan in place to reduce property water usage Discourage water-based cleanup, ie. sweep first 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	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 high efficiency compact fluorescent light bulbs in rooms, canned lighting or wherever possible Heating and Cooling Have programmable thermostats for each room and ensure they are properly adjusted Our Innovative Ideas and Specifics in Energy Conservation and Efficiency Energy Audit/Energy Reduction Project conducted. Recommendations implemented June 2009: Lighting - Linear Fluorescent, Air Conditioning Controllers, Equipment (Electrical) Controllers, Lighting - Re-lamping of areas. June/July 2009 kWh reduction 4.02% versus same June/July 2008. Area Lighting turned off when not in use. Light Circuits re-aligned where applicable to allow turning off. Natural light substituted for electrical light when available. Motion sensor lighting used in areas where applicable. Timer lighting used where applicable (timers adjusted seasonally). Energy Management System used to control HVAC. Meeting & Public Space, Outlets, Office/Storage Space. HVAC/Electricity reduced/shut down in areas during low occupancy. Computers/Office Machines/Equipment turned off when not in use (end of day). Motion Sensor hand dryers in Public Restrooms. 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 Use an ozone laundry system that greatly minimizes need for detergents and saves water Our Innovative Ideas and Specifics for Laundry and Linen Service: Nutek Ozone Laundry System: 100% Biodegradable. Non-Invasive Ozone Delivery. More effective than Chlorine Bleach. System virtually eliminates need for Hot water (exception Food & Beverage Linens). Incorporates pure Ozone/Corona discharge generating system - acts as catalyst to chemicals (replacing the need for heat), Opens weave of the fabric (allows easier/more thorough rinsing, reduces drying time). Pre Ozone Hot Water Times: Sheet = 30 minutes w/ 10 minute cool down, Towels = 45 minutes with 10 minute cool down. Ozone Washing w/ Nutek: Sheet = 16 minutes w/ 5 minute cool down, Towels = 23 minutes w/ 5 minute cool down. Recycle Grease We use the following best management practices: Have a contract with grease filtering company that takes the grease away Minimize Disposable Food Service Items We use the following best management practices: Use compostable foodservice items and collect such items for composting or direct this material to available composting operations in your area Green Events We use the following best management practices: Support event planners who want to hold green events Activities we undertake to make our events green are:Banquet/Meeting Recycling Practiced - Items are separated by Banquet Staff for proper disposal, Recycling Containers in Public Space, Recycling containers for registration tables Measurable Results Paper Retriever Paper Recycling Program, 4th Quarter Results, 2009. 4th Quarter hotel has recycled 763.08 pounds of paper (office, newspaper, magazines, etc), .38 tons. YTD Savings amounts to 43317.12 KWH energy saved. YTD 10.56 tons recycled verse 5.33 tons last year. YTD 31.68 cubic yards saved from landfill deposit