Savage River Lodge
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1600 Mt. Aetna Rd
Frostburg, MD 21532
Western Maryland
301-689-3200
www.savageriverlodge.com
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Built as a model of eco-tourism, the Lodge is committed to making as little impact as possible. We take our stewardship responsibility seriously.
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Management and Leadership
We use the following best management practices:
bulletEnvironment Policy Statement
bulletEnvironmental Team: Our Environmental Team is comprised of our department heads. We discuss our green initiatives at our weekly staff meetings.
bulletSet Annual Goals: Our managers set annual departmental goals that include green initiatives. An action plan is developed for each goal. We meet and review goals and progress monthly.
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: We use bio-degradable carry out packaging, cloth napkins in the restaurant, and cotton towels in the rest rooms. We purchase locally grown organic produce, reducing transportation environmental issues and reduced use of pesticides. We make bio-diesel from used fryer oil, reducing our dependence on gasoline.
bulletEnvironmental Restoration or Community Environmental Projects: We maintain 13 miles of trails in the Savage River State Forest for public use. We co-chair the Green Committee of the Garrett County Chamber of Commerce. We give presentations community, civic and educational groups of sustainability.
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
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
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 water pitchers and filtered water to minimize the use of single-use bottles
bulletUse menus and table placards as opportunity to communicate green activities
bulletProvide organic, local or sustainable food choices
bulletUse screen-based ordering systems
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
bulletEncourage suppliers to minimize packaging and other waste materials
bulletMake 2-sided copies / printed materials and avoid making extra copies
bulletReuse scrap paper for notes
bulletReuse or donate shipping and packing supplies (peanuts, bubble wrap, etc.)
Retail
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
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
bulletUse a nutrient management plan that minimizes the use of fertilizers
Our Innovative Ideas and Specifics in Waste Reduction:
bulletOur restaurant kitchen produces very little food waste. They utilize produce scrapes for making stock. Meat trimming are utilized in stocks and creative recipes. We turn our used fryer oil into bio-diesel fuel that run our maintenance vehicles. We use cotton hand towels in our bathrooms to reduce waste and only freshen cabins upon request, saving on cleaning, water use, linen use, etc.
Recycling
We recycled plastic 5 gallon buckets and placed them in the cabin closets with information for the guest on why we use them. Guests then recycle their glass, newspaper, plastic, etc. Housekeeping then collects these items when they clean the cabin and sort in the maintenance area.
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
bulletPlastic
bulletPrinter and copy machine toner cartridges
bulletSteel Cans
Our Innovative Ideas and Specifics in Recycling:
bulletWe "recycled" a used military bridge during our road construction which now provides access to our property over the Savage River. We have used recycled barn wood and construction transportation pallets for various projects. We've taken old boat docks and recycled them into walkways on our grounds.
Water Conservation
bulletHave a plan in place to reduce property water usage
bulletPerform preventative maintenance to stop drips and leaks
bulletDiscourage water-based cleanup, ie. sweep first
Use or installed the following devices:
bulletlow flow restrictors on faucets and showerheads
bulletlow flow toilets (1.6 gpf or less)
bulletwaterless urinals
bulletcomposting toilets
bullettankless hot water heaters
bulletan air-cooled versus a water-cooled icemaker
bullethigh efficiency Energy-Star rated dishwashers
Have an effective landscape management plan which utilizes:
bulletnative species
bulletdrought tolerant species
bulletmetering
bulletrain gauges
bulletminimizes lawn areas
Have an effective storm water plan management including:
bulletRain gardens
bulletPervious pavement, and/or minimization of impervious areas like paving, concrete, etc
bulletUse cisterns
bulletUse rain barrels
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
Lighting:
bulletDesigned use of natural lighting
bulletTurn off lights in unoccupied rooms
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 LED Exit Signs
bulletUse LED lighting for:Interior lighting where possible
Heating and Cooling
bulletHave programmable thermostats for each room and ensure they are properly adjusted
bulletUse ceiling fans
bulletHave installed additional insulation
Energy Efficiency:
bulletGenerate electricity from photovoltaic solar panels
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
Our Innovative Ideas and Specifics in Energy Conservation and Efficiency
bulletWe have one of the largest solar panel systems in Western Maryland. Our 325 solar panels provide over 65 percent of the electricity for our main Lodge building.
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 water- and energy-efficient washers and dryers
bulletMinimize the use of bleach and chlorinated chemicals
bulletUse linen service providers that employ wet versus dry cleaning
Recycle Grease
We use the following best management practices:
bulletUse our grease to make 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
bulletInclude information on Green Events / Weddings / Meetings / Conferences in our marketing materials
bulletTrain all event planner staff on green event techniques
bulletUse green signage at the event
Other Green Practices
Transportation:
We use the following best management practices:
bulletMinimize the Comute of our Employees-Many employees carpool.
bulletAddressing Efficient Business Travel-We minimize the number of trips we make to town by coordinating activities. During group trips, we take our 8 passenger van.
bulletIncreasing the Fuel Efficiency of our Fleet-We minimize the number of trips we make to town by coordinating activities. During group trips, we take our 8 passenger van.
Green Building:
Our building is LEED certified:
bulletSustainable Building Materials:The wood used in the construction of our buildings is from a renewable source and the insulation is made from recycled rubber.
Other:
bulletAwards:2011 Green/Sustainable Tourism Award, Maryland Department of Tourism
Measurable Results
(1) Our recycling program has reduced trash removal from 8 dumpsters per month to 2 dumpsters per month equaling over 50,000 lbs per year diverted from the landfill and saving over $5,000 a year. (2) We recycle used vegetable oil into bio-diesel fuel on site which keeps 750 gallons from having to be transported for disposal and saving $500 a year in disposal costs and $2,500 a year in reduced fuel purchases. (3) We tap our maple trees and make maple syrup for use in the restaurant which saves $2,500 per year. (4) We purchase local produce in bulk that stores for long periods of time and save $6,000 a year in food costs. (5) We burn scrap wood and dead trees in our biomass heat system that heats the Lodge and save $14,000 per year in propane costs. (6) Our energy conservation efforts of CFL and LED light bulbs and ceiling fans save $5,500 per year. (7) We make over 65 percent of the main Lodge's electricity through our 325 solar panels.