Hotel at Arundel Preserve, The
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7795 Arundel Mills Blvd
Hanover, MD 21076
Central Maryland
410-796-9830
www.hotelarundel.com
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We're committed to eco-friendly pracitces and green products, and believe that these may help create a healthier world.
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Management and Leadership
We use the following best management practices:
bulletEnvironment Policy Statement
bulletEnvironmental Team: April Callahan, Jeff Makhlouf, Patrick Donovan, Ashley Wallace, Ken Patrick Mission: Our mission is to provide the highest level of energy conservation throughout our entire hotel. This is done by providing guests with the opportunity to cut off all power to their room with just a flick of a switch. we also utilize our recycling bin whenever needed. Our property manages all chemicals used bu our staff in a responsible manner in efforts to minimize negative environmental and health impacts. We conserve water by giving our guests the option to reuse their towels from the previous day; cutting back on water and energy use to run our washing/drying machines. Our team members are dedicated to this mission and will go above and beyond to take the necessary steps to achieve environmental success. Meetings: Once a week
bulletSet Annual Goals: We believe the best way to succeed in implementing our environmental policy is to keep our staff informed. Upon employment each staff member is issued a workplace safety manual that they are required to read. We have also issued each employee a safety calendar. We challenge each employee to conserve as much energy as possible while on the job.
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: Recycling programs for paper, metal, and plastics. Energy saving lighting used hotel-wide. Electric car charging stations. Paper products made from recycled paper. Environmentally friendly cleaning products. Biodegradable paper and plastic dishware. Organic vegetable and herb garden in our dining facilities.
bulletEnvironmental Restoration or Community Environmental Projects: Supporting the local community by using local vendors for both food and beverage products.
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
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
bulletDonate excess food from events
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 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
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
bulletPurchase recycled-content paper towels and toilet paper
Registration / Office
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
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
bulletPurchase low-VOC carpets and fabrics
bulletInstall carpet with sustainable or recycled content
bulletUse low VOC adhesives
bulletUse reused building materials or those from sustainable sources
bulletUse latex paints that are low or no-VOC
bulletReuse paint thinners
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 integrated pest management - IPM
bulletMinimize the use of pesticides, herbicides, fungicides and fertilizers in landscaping
bulletTrain staff effectively to use agrochemicals correctly and in proper applications
bulletUse natural fertilizers instead of synthetics
Recycling
Guest recycling cans in all guest rooms.
bulletWe have clearly marked recycling bins or provide convenient drop off locations
We are recycling:
bulletAluminium Cans
bulletBatteries
bulletCardboard
bulletElectronics equipment
bulletGlass
bulletFluorescent Lamps
bulletNewspaper
bulletOffice Paper
bulletPacking Supplies
bulletPallets
bulletPlastic
bulletPrinter and copy machine toner cartridges
bulletSteel Cans
bulletAllied Waste
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 toilets (1.6 gpf or less)
bulletlow flow urinals (1 gpf or less)
bulletautomatic or sensored faucets or toilets in public restrooms
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
bulletmetering
bulletrain gauges
bulletminimizes lawn areas
bulletlandscaping using BayScapes techniques
Have an effective storm water plan management including:
bulletRain gardens
bulletMaintain vegetative buffers around streams and ponds
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:
bulletDesigned use of natural lighting
bulletUse lighting sensors to turn on/off lights
bulletUse occupancy sensors to turn on/off lights
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
bulletUse high efficiency fluorescent ballasts and lamps - T-5's & T-8's
bulletUse LED Exit Signs
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 key-entry activated lighting and energy controls
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
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
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
bulletUse an ozone laundry system that greatly minimizes need for detergents and saves water
bulletUse linen service providers that employ wet versus dry cleaning
Recycle Grease
We use the following best management practices:
bulletHave a contract with grease filtering company that takes the grease away
Our grease recycling vendor is:
bulletValley Protien
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
bulletMinimize the use of disposable food service items
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
bulletActivities we undertake to make our events green are:We do our best to achieve our goal of using 60% locally sourced, ethically produced ingredients. We strive to to conserve water wit hall of our guest rooms
Other Green Practices
Transportation:
We use the following best management practices:
bulletMinimize the Comute of our Employees-One quarter of our employees use public transportation.
bulletAddressing Efficient Business Travel-Van goes with groups of people as often as possible
For guests:
bulletEncourage energy efficient vehicle usage
bulletProvide preferred parking for hybrid or other fuel efficient vehicles
bulletEducate guests on the availability of mass transit
bulletOffer shuttle service to/from mass transit locations
bulletProvide electric charging stations
Green Building:
Our building is LEED certified:
bulletLEED Silver
bulletUse LEED criteria when developing new buildings
Measurable Results
We are in our first year of operation. As a LEED Silver property, we estimate our facility will operate 35% more efficiently than a similar traditional building.