Hilton Garden Inn-Kent Island
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3206 Main Street
Grasonville, MD 21638
Eastern Shore
410-827-3877
www.kentisland.hgi.com
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Doing business on the Chesapeake Bay is a privilege that must be respected and protected. Our business is based on the beauty of our location.
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Management and Leadership
We use the following best management practices:
bullet Environment Policy Statement:
bulletEnvironmental Team: Management principals to include GM, AGM and Director of mainenance and his team. Meets every six months.
bulletSet Annual Goals: Hilton requires us to monitor and maintain an online environmental plan called "Lightstay" which also includes any on-going energy-saving projects and their impact on the environment.
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: We are actively working with Eco-Lab and other cleaning product vendors to choose green products for our laundry and rooms cleaning.
bulletEnvironmental Restoration or Community Environmental Projects: Each year HGI volunteers for a project in the community. This year the (made up of volunteers from all departments and the GM) painted the local homeless shelter to prepare for the winter season.
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
bulletUse real coffee mugs and no polystyrene products
Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar
bulletUse effective food inventory control to minimize waste
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 water pitchers and filtered water to minimize the use of single-use bottles
bulletLaunder staff uniforms using wet or other environmentally friendly methods versus chemical-based dry cleaning
Restrooms
bulletUse bulk soap dispensers in public restrooms
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
bulletPurchase recycled paper with a high percentage recycled content
bulletUse recycled content paper for copies / printed materials
bulletRemove facility and staff names from junk mail lists when possible
bulletReuse scrap paper for notes
bulletReuse or donate shipping and packing supplies (peanuts, bubble wrap, etc.)
Buildings and Grounds
bulletDispense cleaning agents in bulk to reduce quantities used
bulletPurchase durable equipment and furniture
bulletUse latex paints that are low or no-VOC
bulletProperly recycle and/or dispose of thinners and solvents - required by EPA regulations
bulletPerform preventative maintenance on all appliances, HVAC systems, plumbing and vehicles
Recycling
Recyclables are gathered and storted and taken to the nearest recycling containers.
bulletWe have clearly marked recycling bins or provide convenient drop off locations
We are recycling:
bulletAluminium Cans
bulletBatteries
bulletElectronics equipment
bulletFluorescent Lamps
bulletPrinter and copy machine toner cartridges
bulletPrinter and copy machine cartridges are either donated to local schools or returned in the appropriate container.
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
bulletPerform preventative maintenance to stop drips and leaks
bulletOffer water versus serving automatically
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:
bulletautomatic or sensored faucets or toilets in public restrooms
Have an effective landscape management plan which utilizes:
bulletnative species
bulletdrought tolerant species
bulletminimizes lawn areas
bulletUse drip line irrigation
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
bulletHave proper pilot light adjustment
Lighting:
bulletTurn off lights in unoccupied rooms
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
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
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:
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
Our Innovative Ideas and Specifics in Energy Conservation and Efficiency
bulletDuring high peak usage we are working with he electric company to manage usage more effectively.
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
bulletTrack optional linen participation rate
bulletHave water- and energy-efficient washers and dryers
bulletMinimize the use of bleach and chlorinated chemicals
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
bulletHave a contract with grease filtering company that takes the grease away
Our grease recycling vendor is:
bulletMorton Brothers
Minimize Disposable Food Service Items
We use the following best management practices:
Our Innovative Ideas and Specifics in Minimizing Disposable Foodservice Items:
bulletWe do not allow any carry-out food.
Green Events
We use the following best management practices:
bulletMinimize the use of disposable food service items
bulletUse electronic registration, correspondence and forms
bulletUse double-sided printing and copying
bulletActivities we undertake to make our events green are:We use outside caterers and our own dishes and cutlery for eventes. We do not allow any kind of takeout containers.
Other Green Practices
Transportation:
We use the following best management practices:
For guests:
bulletEducate guests on the availability of mass transit
bulletOffer shuttle service to/from mass transit locations
bulletOur innovative ideas to minimize the impact of Transportation:We have been allowing parking in our lot when guests/non-guests take the bay runner shuttle.
Other:
bulletPrograms:We recently copleted a refurbishment/restoration project for existing furniture in all of our rooms. This measure resulted in no furniture ending up in the local landfills.
bulletAwards:Sustainability Effort award for decreasing the carbon footpring by renewing existing furniture assets.
Measurable Results
Measureable result from furniture refurbishment project was an annual savings of $42,000 over replacement and 100% impact on recycling as NO furniture ended up in the landfill.