West Kitchen & Tavern
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126 West St
Annapolis, MD 21401
Central Maryland
410-295-3225
www.annapoliswestkt.com
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The West Kitchen is part of the Loews Hotel Annapolis, which is fully committed to being an environmentally responsible community partner.
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Management and Leadership
We use the following best management practices:
bulletEnvironment Policy Statement
bulletEnvironmental Team: We are on the Loews Hotel Green Team which meets monthly to discuss ideas for improving our green practices.
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: Sustainable seafood from US-preferred waters. We purchase from local bakeries, produce providers, and local cheese producers. We have diligent inventory of all products, especially our foods to reduce wastes, deliveries, carbon footprint. Local wines and beers are always our preferred choice and we choose environmentally-friendly vendors such as Cintas Uniform Corp which makes uniforms from recycled plastic.
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
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 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 water pitchers and filtered water to minimize the use of single-use bottles
bulletProvide organic, local or sustainable food choices
bulletUse screen-based ordering systems
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
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
Buildings and Grounds
bulletUse green cleaning chemicals
bulletPurchase durable equipment and furniture
bulletPurchase low-VOC carpets and fabrics
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 integrated pest management - IPM
Recycling
We recycle all glass, plastic bottles, metal cans, and cardboard as well as grease. We actively do this for all kitchen and post-table wastes.
bulletWe have clearly marked recycling bins or provide convenient drop off locations
We are recycling:
bulletAluminium Cans
bulletCardboard
bulletElectronics equipment
bulletGlass
bulletFluorescent Lamps
bulletNewspaper
bulletOffice Paper
bulletPallets
bulletPlastic
bulletPrinter and copy machine toner cartridges
bulletSteel Cans
bulletWaste Management
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
bulletAssessed production for water-conserving opportunities during cleaning procedures
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
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)
bulletwaterless urinals
bulletautomatic or sensored faucets or toilets in public restrooms
bulletan air-cooled versus a water-cooled icemaker
bullethigh efficiency Energy-Star rated dishwashers
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
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 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 a centrally controlled HVAC system that is activated only when occupied
bulletMinimize the use of lighting during night cleaning
bulletHave ENERGY STAR rated windows and doors
Energy Efficiency:
Recycle Grease
We use the following best management practices:
bulletPeriodically pump the grease traps
bulletFilter the grease to prolong its life
bulletUse our grease to make bio-diesel
Our grease recycling vendor is:
bulletGreen Lights Biofuels
Minimize Disposable Food Service Items
We use the following best management practices:
bulletUse disposable foodservice items made with recycled content
Green Events
We use the following best management practices:
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
Measurable Results
We are actively recycling all kitchen materials in conjunction with the hotel's recycling program -- it is estimated that we are accounting for nearly 40% of all recycling for the hotel (20 tons annual) which will equate to 8 tons a year from the West Kitchen. We are also participating in the local Oyster Recovery Project to collect shells and return them to local oyster beds -- we project that this will divert more than 3.5 tons of material from the landfill.