Shenanigan's Irish Pub
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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:
bulletEnvironment Policy Statement
bulletEnvironmental 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.
bulletSet Annual Goals: Reduce waste, recycle wherever possible, buy locally, buy organic whenever possible, donation of leftover food to local organizations and shelters.
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList 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.
bulletEnvironmental 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:
bulletHave a plan in place to reduce property waste
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
bulletPurchase locally grown produce and other foods
bulletPurchase organic foods
bulletPurchase sustainably grown foods
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 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 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
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
bulletRemove facility and staff names from junk mail lists when possible
bulletReuse scrap paper for notes
Retail
bulletSell organic cotton shirts
bulletSell environmentally friendly products
Buildings and Grounds
bulletUse green cleaning chemicals
bulletPurchase durable equipment and furniture
bulletUse reused building materials or those from sustainable sources
bulletUse integrated pest management - IPM
Recycling
We recycle on behalf of our guests by recycling the following materials.
We are recycling:
bulletAluminium Cans
bulletBatteries
bulletCardboard
bulletGlass
bulletFluorescent Lamps
bulletNewspaper
bulletOffice Paper
bulletPacking Supplies
bulletPallets
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
bulletUse water-flow metering to discover leaks and areas of high use
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)
bulletlow flow urinals (1 gpf or less)
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
bulletInstalled timers on the ice-machine to avoid peak demand usage
Lighting:
bulletDesigned use of natural lighting
bulletTurn off lights in unoccupied rooms
bulletUse high efficiency compact fluorescent light bulbs in rooms, canned lighting or wherever possible
Heating and Cooling
bulletHave programmable thermostats for each room and ensure they are properly adjusted
bulletHave key-entry activated lighting and energy controls
bulletKeep office doors and windows closed if HVAC system is on
bulletHave installed additional insulation
Recycle Grease
We use the following best management practices:
bulletStore the grease and have it picked up by a rendering company
bulletPeriodically pump the grease traps
bulletFilter the grease to prolong its life
bulletHave a contract with grease filtering company that takes the grease away
bulletUse our grease to make bio-diesel
bulletUse a grease recycling vendor that makes bio-diesel
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:
bulletSupport event planners who want to hold green events
bulletProvide visible recycling at all green events
bulletMinimize the use of disposable food service items
Other Green Practices
Transportation:
We use the following best management practices:
bulletMinimize the Comute of our Employees-walk, ride the bus, carpool to team building meetings and trade-shows.
bulletAddressing Efficient Business Travel-carpool to trade-shows and meetings
For guests:
bulletEncourage energy efficient vehicle usage
bulletEducate 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.