Chez Amis B&B
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85 East St
Annapolis, MD 21401
Central Maryland
410-263-6631
www.chezamis.com
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With every small effort, (compacting or composting etc.) We continually remind ourselves it's the only environment we have, so whatever we can do will not be in vain, but for our collective future.
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Management and Leadership
We use the following best management practices:
bulletEnvironment Policy Statement
bulletEnvironmental Team: Myself (Owner & Innkeeper), my husband, & our Accountant We meet once a month to discuss path forward
bulletSet Annual Goals: We evaluate power consumption, water and electricity, food waste and environmental purchases by using Quickbooks.
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: Bamboo towels, Hand towels vs. paper, minimum paper products. environ- friendly laundry detergent, dishwasher detergent, and cleaning products. We outsouce our linens for economy of scale in cleaning sheets.
bulletEnvironmental Restoration or Community Environmental Projects: I have a community garden at Annapolis City Dock where I grow summer and winter vegatable and herbs.
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
Guest Rooms
bulletUse real coffee mugs and no polystyrene products
bulletInstruct housekeeping to save and reuse unopened items
Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar
bulletDonate excess food from events
bulletCompost food waste and other compostables
bulletUse effective food inventory control to minimize waste
bulletPurchase locally grown produce and other foods
bulletPurchase organic foods
bulletPurchase sustainably grown foods
bulletDo not use polystyrene coffee cups
bulletDo not use any disposable containers, dishware, cutlery or cups
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
bulletUse reusable coffee filters
bulletProvide condiments - (cream and sugar, etc.) in bulk
bulletUse water pitchers and filtered water to minimize the use of single-use bottles
bulletUse menus and table placards as opportunity to communicate green activities
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
bulletProvide organic, local or sustainable food choices
bulletUse Maryland Green Travel logo or other emblem to indicate organic, local or sustainable menu choices
Restrooms
bulletUse bulk soap dispensers in public restrooms
bulletPurchase recycled-content paper towels and toilet paper
Registration / Office
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
bulletUse vegetable based inks for copies / printed materials
bulletUse refillable pens and toner cartridges
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
bulletSell sustainable, organic or local 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
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
bulletUse composted production materials for fertilizer
Our Innovative Ideas and Specifics in Waste Reduction:
bulletOur guest toiletry products are made from recycled packaging, (soaps, shampoo and lotions).
Recycling
We ask our guests to throw their recycles in a specified bin, as our town does sole source recycling. We can then sort and compact the recycles for pickup.
bulletWe have clearly marked recycling bins or provide convenient drop off locations
We are recycling:
bulletAluminium Cans
bulletBatteries
bulletCardboard
bulletElectronics equipment
bulletGlass
bulletFluorescent Lamps
bulletNewspaper
bulletOffice Paper
bulletPacking Supplies
bulletPallets
bulletPlastic
bulletPrinter and copy machine toner cartridges
bulletSteel Cans
bulletThe City of Annapolis
Our Innovative Ideas and Specifics in Recycling:
bulletOur compacting machine has reduced our recycled volume by 400%
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
bulletAssessed production for water-conserving opportunities during cleaning procedures
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
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)
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:
bulletUse rain barrels
Our Innovative Ideas and Specifics in Water Conservation and Efficiency:
bulletWe unfortunately are an urban inn and have no green space. We do collect rain water for our potted plants.
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 had an energy audit to identify efficiency opportunities
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
bulletInstalled timers on the ice-machine to avoid peak demand usage
bulletOptimized flow rates of exhaust hoods through upgraded equipment or side panels.
bulletUpgraded to an Energy Star Commercial Kitchen Package
Lighting:
bulletDesigned use of natural lighting
bulletTurn off lights in unoccupied rooms
bulletMinimize the use of lighting during night cleaning
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
bulletHave a centrally controlled HVAC system that is activated only when occupied
bulletMinimize the use of lighting during night cleaning
bulletKeep office doors and windows closed if HVAC system is on
bulletHousekeeping closes blinds and resets optimal temperatures
bulletHave installed additional insulation
Energy Efficiency:
bulletENERGY STAR computers, appliances, office equipments etc.
bulletTurn off all electrical items in unoccupied rooms when not in use or at the end of the day
bulletPurchased Green Tags or Renewable Energy Certificates to support new renewable energy resources
bulletPurchase Green Power from utility
bulletUse Energy Star's Benchmarking Tool for the Hospitality Industry
Our Innovative Ideas and Specifics in Energy Conservation and Efficiency
bulletWe are restricted in replacing our historic windows with energy efficient windows so we have insulated windows and attic..... WE ARE REALLY EXCITED AS WE NOW HAVE WIND POWER! WE SUBSCRIBED TO GREEN MOUNTAIN WIND FARM VIA BG&E...CAN'T WAIT TO SEE RESULTS!
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
bulletUse an ozone laundry system that greatly minimizes need for detergents and saves water
bulletUse linen service providers that employ wet versus dry cleaning
bulletLine dry items whenever possible
Green Events
We use the following best management practices:
bulletProvide visible recycling at all green events
Our Innovative Ideas and Specifics regarding Green Events:
bulletI participate in Green Annapolis Green Drinks events.
Other Green Practices
Transportation:
We use the following best management practices:
bulletMinimize the Comute of our Employees-We only have one employee who travels and her husband drops her off. She has several housekeeping jobs in the neighborhood so her footprint is small in commuting.
bulletAddressing Efficient Business Travel-We tell our guests that it is a walkable city and to leave their car in the garage or better yet, take a shuttle from the airport to Annapolis as they do not need the car.
bulletIncreasing the Fuel Efficiency of our Fleet-I own a Ford Fiesta with very good mph.
For guests:
bulletProvide preferred parking for hybrid or other fuel efficient vehicles
bulletProvide a discounted rate for guests with hybrid or other fuel efficient vehicle
bulletEducate guests on the availability of mass transit
bulletOur innovative ideas to minimize the impact of Transportation:We send our guests to the City Garage who have the above checked services.
Green Building:
bulletHistoric Property:We are registered as an historic property, (1890 adaptive reuse). It is a converted grocery store.
bulletSustainable Building Materials:Plaster exterior, asphalt membrane roof, copper flashing, existing historic windows are insulated inside.
Our Innovative Ideas and Specifics regarding our Green Building techniques:
bulletWe have one t-stat supplemented by ceiling fans to maintain a comfortable 4 guestroom Inn.
Other:
bulletPrograms:Grow Annapolis (Community Garden grower) Green Mountain Wind Power!!!
bulletAwards:My husband has built LEED certified federal government facilities. I have done so in my past career with Turner Construction Company.
Other Innovative / Creative / Commonsense Green ideas:
bulletWe encourage our guests to walk, walk, walk, eat at farm to table restaurants, feed the ducks and shop at our farmer's markets
Measurable Results
Recycle: We now operate our waste plan with a commercial grade compactor rated at 3/4 HP. This compactor provides us with 85% (measured by volume) of all our solid waste into the Annapolis Recycling program. On average we compact our recyclables to 6:1 ratio that produces an estimated 30 pounds of recycled materials per week. That translates to 1,560 pounds of waste materials to a direct municipal recycling steam that would otherwise go to a landfill each year! Electrical energy conservation: since purchasing the B&B, we have converted all the light bulbs to the CFL type. On average, a past conventional bulb in our rooms was rated at 75W. These have been replaced with CFL type that average 10W with a similar lumen output. On average, we have 6 bulbs per room at 8 room or a total of 48 bulbs. On the assumption that 75% of are lite 25% of a 24 hour day, that translates to: Old style: 75W/bulb x 48 bulbs x 24 hrs/day x .75 x .25 = 16.2kW/day or 5,913kW/year. CFL style: 10W/bulb x 48 bulbs x 24 hrs/day x .75 x .25 = 2.2kW/day or 788.4kW/year. That is an electrical consumption savings of 5,703kWh (or $643) per year!