 | Have a plan in place to reduce property waste |
| Set a numeric goal of overall waste reduction |
| Guest Rooms |
| Use bulk soap dispensers instead of individual soaps / shampoos in 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 |
| Do not use any disposable containers, dishware, cutlery or cups |
| Use disposable food service items are eco-friendly - polystyrene is avoided |
| 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 |
| Provide organic, local or sustainable food choices |
| Use screen-based ordering systems |
| Launder staff uniforms using wet or other environmentally friendly methods versus chemical-based dry cleaning |
| Restrooms |
| Use bulk soap dispensers in public restrooms |
| Registration / Office |
| Use last-in/first-out inventory and effective labeling systems |
| Use electronic, paperless registration |
| 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 |
| Use recycled content paper for copies / printed materials |
| Remove facility and staff names from junk mail lists when possible |
| Reuse scrap paper for notes |
| Reuse or donate shipping and packing supplies (peanuts, bubble wrap, etc.) |
| Promote other green attractions, activities and Maryland Green Travel facilities |
| Retail |
| Sell environmentally friendly 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 |
| 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 Organic Farming Principals |
| 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 |
| Use natural fertilizers instead of synthetics |
| Use composted production materials for fertilizer |
| Our Innovative Ideas and Specifics in Waste Reduction: |
| Composting since 2009. We believe that an environment, cleaned thoroughly with organic and biodegradable cleaners, does not require a bug treatment program. When necessary, we use sticky traps on small critters so as to minimize any exposure of harmful chemicals. Only organic materials on yard and gardens, including rain water and compost material. Recycle soap with national organization. Reuse linens as drop cloths and packing material, composting when possible. Re-use towels and wash cloths as cleaning agents. Re-use left over bulk guest water to water indoor and outdoor plants. We use no printed materials other than welcome letters on recycled or re-used paper. |