Shenanigan's Irish Pub
309 North Atlantic Avenue Ocean City, MD 21842 Eastern Shore 410-289-7181 www.ocshenanigans.com Management and Leadership We use the following best management practices: Environment Policy Statement Environmental Team: All employees at our establishment are asked to be a contributing member of our environmental awareness team. They are asked to provide ideas to improve recycling, reduce waste and energy consumption. All staff meetings include conversation on environmental awareness. Set Annual Goals: Reduce waste, recycle wherever possible, buy locally, buy organic whenever possible, donation of leftover food to local organizations and shelters. We have a purchasing policy to encourage the purchase of environmentally-friendly products and services List of our environmentally friendly products and services: Biodegradable to-go ware and trash bags, sustainable seafood and meats, LED Lighting, fluorescent bulbs, batteries, trash compactor. Buy direct from local vendors and farms, using sustainable products and food items when possible. Environmental Restoration or Community Environmental Projects: We work with several local environment groups including the surfrider foundation and donate food/beverage/services whenever possible. Waste Reduction We use the following best management practices: Have a plan in place to reduce property waste Performed a waste stream audit to determine baseline waste data and identify waste reduction opportunities Set a numeric goal of overall waste reduction Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar Donate excess food from events Purchase locally grown produce and other foods Purchase organic foods Purchase sustainably grown foods 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 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 Maryland Green Travel logo or other emblem to indicate organic, local or sustainable menu choices Restrooms Use bulk soap dispensers in public restrooms Purchase recycled-content paper towels and toilet paper Registration / Office Use last-in/first-out inventory and effective labeling systems Purchase from vendors and service providers with a commitment to the environment Encourage suppliers to minimize packaging and other waste materials Purchase recycled paper with a high percentage recycled content Remove facility and staff names from junk mail lists when possible Reuse scrap paper for notes Retail Sell organic cotton shirts Sell environmentally friendly products Buildings and Grounds Use green cleaning chemicals Purchase durable equipment and furniture Use reused building materials or those from sustainable sources Use integrated pest management - IPM Recycling We recycle on behalf of our guests by recycling the following materials. We are recycling: Aluminium Cans Batteries Cardboard Glass Fluorescent Lamps Newspaper Office Paper Packing Supplies Pallets Water Conservation Have a plan in place to reduce property water usage Track water bills and established baseline data on water usage and wastewater generation Perform preventative maintenance to stop drips and leaks Use water-flow metering to discover leaks and areas of high use Discourage water-based cleanup, ie. sweep first Use microfiber technology mops Defrost foods ahead of time in refrigerators to avoid the need for running-water defrost Use or installed the following devices: low flow restrictors on faucets and showerheads low flow toilets (1.6 gpf or less) low flow urinals (1 gpf or less)	Energy Efficiency We use the following best management practices: Have a plan in place to reduce property energy usage Track overall energy bills and establish baseline energy usage Have a numeric goal to reduce energy usage over time Kitchen Regularly evaluated existing ovens and other kitchen equipment for temperature settings and energy efficiency opportunities Confirmed that all refrigerator, freezer and oven gaskets provide a good seal, or replaced Installed timers on the ice-machine to avoid peak demand usage Lighting: Designed use of natural lighting Turn off lights in unoccupied rooms Use high efficiency compact fluorescent light bulbs in rooms, canned lighting or wherever possible Heating and Cooling Have programmable thermostats for each room and ensure they are properly adjusted Have key-entry activated lighting and energy controls Keep office doors and windows closed if HVAC system is on Have installed additional insulation Recycle Grease We use the following best management practices: Store the grease and have it picked up by a rendering company Periodically pump the grease traps Filter the grease to prolong its life Have a contract with grease filtering company that takes the grease away Use our grease to make bio-diesel Use a grease recycling vendor that makes bio-diesel Minimize Disposable Food Service Items We use the following best management practices: Use disposable foodservice items made from bio-based, renewable materials (corn, bamboo, etc.) Green Events We use the following best management practices: Support event planners who want to hold green events Provide visible recycling at all green events Minimize the use of disposable food service items Other Green Practices Transportation: We use the following best management practices: Minimize the Comute of our Employees-walk, ride the bus, carpool to team building meetings and trade-shows. Addressing Efficient Business Travel-carpool to trade-shows and meetings For guests: Encourage energy efficient vehicle usage Educate guests on the availability of mass transit Measurable Results In 2011, Shenanigan's donated 215 lbs of food, 6,000 lbs of fry oil were recycled, 1800 miles were saved by carpooling, and 5,600 lbs of used materials (bottles, aluminum, etc.) were recycled.