Brian Boru
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489 Ritchie Highway
Severna Park, MD 21146
Central Maryland
410-975-2678
www.brianborupub.com
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One of our eight "Core Values" is "to be a good steward of our planet". We carry this through in our policies, training, and operations to consistently and positively reduce our carbon footprint.
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Management and Leadership
We use the following best management practices:
bulletEnvironment Policy Statement
bulletSet Annual Goals: 40 Shades of Green
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: CORE Values
bulletEnvironmental Restoration or Community Environmental Projects: Patuxent River Keepers/DACA
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
Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar
bulletDonate excess food from events
bulletUse effective food inventory control to minimize waste
bulletPurchase locally grown produce and other 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
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
bulletUse water pitchers and filtered water to minimize the use of single-use bottles
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
bulletLaunder staff uniforms using wet or other environmentally friendly methods versus chemical-based dry cleaning
Restrooms
bulletUse bulk soap dispensers in public restrooms
bulletUse high-efficiency hand-dryers
Registration / Office
bulletUse last-in/first-out inventory and effective labeling systems
bulletUse electronic correspondence and forms
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
bulletRemove facility and staff names from junk mail lists when possible
bulletReuse scrap paper for notes
bulletPromote other green attractions, activities and Maryland Green Travel facilities
Buildings and Grounds
bulletProperly recycle and/or dispose of thinners and solvents - required by EPA regulations
bulletPerform preventative maintenance on all appliances, HVAC systems, plumbing and vehicles
bulletMinimize the use of pesticides, herbicides, fungicides and fertilizers in landscaping
Recycling
We recycle, glass, paper, plastic and cardboard.
We are recycling:
bulletAluminium Cans
bulletCardboard
bulletGlass
bulletPlastic
bulletRepublic Recycling
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
bulletPerform preventative maintenance to stop drips and leaks
bulletOffer water versus serving automatically
bulletDiscourage water-based cleanup, ie. sweep first
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)
bulletlow flow urinals (1 gpf or less)
Have an effective landscape management plan which utilizes:
bulletnative species
bulletdrought tolerant species
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
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
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
Heating and Cooling
bulletHave a high efficiency heating and air-conditioning HVAC system
bulletRegularly perform preventative maintenance on HVAC system
bulletMinimize the use of lighting during night cleaning
bulletKeep office doors and windows closed if HVAC system is on
bulletHave ENERGY STAR rated windows and doors
Energy Efficiency:
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
Recycle Grease
We use the following best management practices:
bulletFilter the grease to prolong its life
bulletHave a contract with grease filtering company that takes the grease away
bulletUse a grease recycling vendor that makes bio-diesel
Our grease recycling vendor is:
bulletPlanet Fry
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.)
Our Innovative Ideas and Specifics in Minimizing Disposable Foodservice Items:
bulletTell customers about straws made from renewable materials and they will use less.
Green Events
We use the following best management practices:
bulletSupport event planners who want to hold green events
bulletTrain all event planner staff on green event techniques
bulletMinimize the use of disposable food service items
bulletUse electronic registration, correspondence and forms
bulletUse recycled content paper and soy based ink
bulletActivities we undertake to make our events green are:We use china, silverware and linens instead of paper, plastic. We use reusable serving containers and utensils.
Other Green Practices
Transportation:
We use the following best management practices:
For guests:
bulletEncourage energy efficient vehicle usage
Measurable Results
Brian Boru recycled 4 tons of glass in 2013. We recycled 5 tons of paper in 2013.