Blue Wind Gourmet
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22803 Gunston Drive
Lexington Park, MD 20653
Southern Maryland
301-737-2714
www.BlueWindGourmet.com
Management and Leadership
We use the following best management practices:
bulletEnvironment Policy Statement
bulletEnvironmental Team: Rob Plant heads our team, good stewardship is an everyday training process
bulletSet Annual Goals: Each year we grow our business and lower our impact on the earth’s natural recourses
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: we use Recycled/Renewable Resources
bulletEnvironmental Restoration or Community Environmental Projects: Not only do we believe in good practices inside the building – but in the community we help raise over 200,000 oysters
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
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
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
bulletProvide condiments - (cream and sugar, etc.) in bulk
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 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
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
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
bulletUse Biodynamics
bulletMinimize the use of pesticides, herbicides, fungicides and fertilizers in landscaping
bulletUse a nutrient management plan that minimizes the use of fertilizers
bulletUse composted production materials for fertilizer
Recycling
we use recycling bins
bulletWe have clearly marked recycling bins or provide convenient drop off locations
We are recycling:
bulletAluminium Cans
bulletBatteries
bulletCardboard
bulletElectronics equipment
bulletFood Composting
bulletFood Wastes
bulletGlass
bulletFluorescent Lamps
bulletNewspaper
bulletOffice Paper
bulletPacking Supplies
bulletPallets
bulletPlastic
bulletPrinter and copy machine toner cartridges
bulletSteel Cans
bulletwe use our trash hauler and the county
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
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 urinals (1 gpf or less)
bulletwaterless urinals
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
bulletminimizes lawn areas
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
bulletCollection of storm water runoff for irrigational use
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:
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
Heating and Cooling
bulletHave a high efficiency heating and air-conditioning HVAC system
bulletRegularly perform preventative maintenance on HVAC system
bulletHave programmable thermostats for each room and ensure they are properly adjusted
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
Minimize Disposable Food Service Items
We use the following best management practices:
bulletUse disposable foodservice items made from bio-based, renewable materials (corn, bamboo, etc.)
Green Events
We use the following best management practices:
bulletUse ideas set forth in Maryland Green Travel's Checklist for Planning Green Events
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
bulletUse electronic registration, correspondence and forms
bulletUse double-sided printing and copying
bulletUse recycled content paper and soy based ink
bulletUse green signage at the event
Measurable Results
we have lowered our electricity by 10% during the last year