Inn at Horn Point
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100 Chesapeake Ave.
Annapolis, MD 21403
Central Maryland
410-268-1126
www.innathornpoint.com
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We are green because it is the right thing to do. It is better for the planet; and that is better for everyone and everything.
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Management and Leadership
We use the following best management practices:
bulletEnvironment Policy Statement
bulletEnvironmental Team: Cory, Carol, Josalyn and Yolanda. Family plus our housekeeper. No formal meeting. Everyone knows and runs with the plan.
bulletSet Annual Goals: We have a "hyper" environmental program. We constantly and continually find new ways to improve our use of resources and minimize waste. We strive to continue to shrink our carbon footprint through reduction, re-use and recycling.
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: no commercial lawn care products. no pesticides or fertilizers. organic and all natural foods used in meal preparations. biodegradable cleaning products. compact florescent and LED lights. annual HVAC maintenance program. "full-on" composting soil production and re-use. focus on purchasing recycled materials and products that promote the use of recycled materials.
bulletEnvironmental Restoration or Community Environmental Projects: pick up and recycle street debris. participate in stream restoration, park clean up and shoreline preservation projects. daughter holds annual lemonade stand with 100% of proceeds going to the RainForest Foundation in NY. Recycle yard waste. Teach others composting and encourage recycling. worked with city officials to eliminate the distribution of unsolicited materials (other than through the mail).
bulletIndependently Audited Environmental Management System: We simply do all that we can do to reduce our impact on the environment, internally and externally. At our business and as we come in contact with other businesses and individuals.
Waste Reduction
We use the following best management practices:
bulletHave a plan in place to reduce property waste
bulletSet a numeric goal of overall waste reduction
Guest Rooms
bulletUse bulk soap dispensers instead of individual soaps / shampoos in 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
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
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
bulletProvide organic, local or sustainable food choices
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
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
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
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 Organic Farming Principals
bulletUse integrated pest management - IPM
bulletMinimize the use of pesticides, herbicides, fungicides and fertilizers in landscaping
bulletUse a nutrient management plan that minimizes the use of fertilizers
bulletUse natural fertilizers instead of synthetics
bulletUse composted production materials for fertilizer
Our Innovative Ideas and Specifics in Waste Reduction:
bulletComposting 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.
Recycling
On the web site, confirmed with every confirmation. Once on property, they either do it voluntarily or we sort and recycle every possible item.
We are recycling:
bulletAluminium Cans
bulletBatteries
bulletCardboard
bulletElectronics equipment
bulletFood Composting
bulletFood Wastes
bulletGlass
bulletFluorescent Lamps
bulletNewspaper
bulletOffice Paper
bulletPacking Supplies
bulletPlastic
bulletPrinter and copy machine toner cartridges
bulletSteel Cans
bulletOther: drinking water, plastic trash bags and yard waste. Our county has a very aggressive program available to residents.
Water Conservation
bulletHave a plan in place to reduce property water usage
bulletAssessed production for water-conserving opportunities during cleaning procedures
bulletPerform preventative maintenance to stop drips and leaks
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
bulletlow flow toilets (1.6 gpf or less)
bullethigh efficiency Energy-Star rated dishwashers
Have an effective landscape management plan which utilizes:
bulletnative species
bulletdrought tolerant species
bulletminimizes lawn areas
bulletlandscaping using BayScapes techniques
Have an effective storm water plan management including:
bulletRain gardens
bulletPervious pavement, and/or minimization of impervious areas like paving, concrete, etc
bulletUse rain barrels
Our Innovative Ideas and Specifics in Water Conservation and Efficiency:
bulletFrench drains and rain gardens prevent rapid run off, three rain barrels employed for drought watering. Water at dawn and dusk, when necessary. Biodegradable dish soap, with steam sanitizer for dishware. Again, no paper products.
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
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
bulletUpgraded to an Energy Star Commercial Kitchen Package
Lighting:
bulletUse lighting sensors to turn on/off lights
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
bulletUse LED lighting for:In room flash lights, some interior and exterior lighting as well as all Christmas decorations
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
bulletUse ceiling fans
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.
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
bulletPurchased Green Tags or Renewable Energy Certificates to support new renewable energy resources
bulletPurchase Green Power from utility
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
bulletLine dry items whenever possible
Our Innovative Ideas and Specifics for Laundry and Linen Service:
bulletAll biodegradable laundry detergent. Line dry, no dryer for bed sheets and other fine fabrics.
Green Events
We use the following best management practices:
bulletSupport event planners who want to hold green events
bulletMinimize the use of disposable food service items
bulletUse electronic registration, correspondence and forms
bulletUse double-sided printing and copying
Other Green Practices
Transportation:
We use the following best management practices:
bulletMinimize the Comute of our Employees-We have no employees.
bulletAddressing Efficient Business Travel-Recommend use of Super Shuttle from either of two airports serving Annapolis and fuel efficient rental cars, if a car is required. In the town of Annapolis, we encourage walking, renting bikes or using the city oriented, free electric car service provided by E-Cruisers.
bulletIncreasing the Fuel Efficiency of our Fleet-Recommend use of Super Shuttle from either of two airports serving Annapolis and fuel efficient rental cars, if a car is required. In the town of Annapolis, we encourage walking, renting bikes or using the city oriented, free electric car service provided by E-Cruisers.
For guests:
bulletEducate guests on the availability of mass transit
Green Building:
bulletHistoric Property:Restored historic property from 1902 with efficient, gas fired, gravity fed, base board and radiator heating. High efficiency A/C. high rated insulation material in exterior and interior walls for heat, a/c retention as well as sound proofing for quiet sleep
bulletSustainable Building Materials:Recycled barn siding for flooring, where needed. Recycled all interior wood trim.
Measurable Results
Averaging 33 guests per week in addition to our own family needs, we have reduced our land fill refuse from three 50 gallon trash containers per week to one tall kitchen trash bag every two to three weeks.