O'Callaghan Annapolis Hotel
174 West St Annapolis, MD 21401 Central Maryland 410-263-7700 www.ocallaghanhotels-us.com We recycle everything from office paper to fryer oil and our Green Team is always looking for opportunities to improve! Management and Leadership We use the following best management practices: Environment Policy Statement Environmental Team: Obviously, everyone at the O’Callaghan Annapolis Hotel is committed to our green initiatives; however, our “Green Team” is currently comprised of Katherine Matthews and Hannah Back, supervised by Lesley Pattison. Set Annual Goals: As our green program is still in its fledgling stages, we are working currently to gather information on our current usages to develop baselines and set goals going forward to reduce our impact on the environment. With renovations going forward this year, we feel that the timing is perfect to address many areas in which the hotel can improve. We have a purchasing policy to encourage the purchase of environmentally-friendly products and services List of our environmentally friendly products and services: We currently purchase eco-friendly cleaning supplies for our housekeeping staff and we are working to transition our kitchen cleaning products as well. We have also recently switched our coffee service to the Chesapeake Bay Roasting Company which provides fair trade certified, locally roasted coffee for our guests. Hannah has begun ordering paper for the front desk that is made from 30% recycled materials. Whenever possible, we try to purchase from local companies to help reduce the amount of transit and our carbon footprint. Waste Reduction We use the following best management practices: Have a plan in place to reduce property waste Guest Rooms Use real coffee mugs and no polystyrene products Instruct housekeeping to save and reuse unopened items Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar Use effective food inventory control to minimize waste Restrooms Use bulk soap dispensers in public restrooms Registration / Office Use electronic correspondence and forms Purchase from vendors and service providers with a commitment to the environment Purchase recycled paper with a high percentage recycled content Use recycled content paper for copies / printed materials Reuse scrap paper for notes Offer Leave No Trace tips and green travel education to guests Retail Sell environmentally friendly products Sell sustainable, organic or local products Buildings and Grounds Use green cleaning chemicals Dispense cleaning agents in bulk to reduce quantities used Purchase durable equipment and furniture Purchase low-VOC carpets and fabrics Use latex paints that are low or no-VOC Properly recycle and/or dispose of thinners and solvents - required by EPA regulations Perform preventative maintenance on all appliances, HVAC systems, plumbing and vehicles Use less toxic materials Our Innovative Ideas and Specifics in Waste Reduction: Excess food from events is used for staff lunches to prevent waste. We no longer provide newspapers, unless specifically requested by the guest to prevent waste. Recycling Recycling bins are provided in every guest room and common area. We are recycling: Aluminium Cans Cardboard Food Wastes Glass Fluorescent Lamps Newspaper Office Paper Plastic Printer and copy machine toner cartridges Steel Cans Waste Management Water Conservation Have a plan in place to reduce property water usage Offer water versus serving automatically Discourage water-based cleanup, ie. sweep first Defrost foods ahead of time in refrigerators to avoid the need for running-water defrost Use or installed the following devices: aerators on faucets (0.5 gpm or less for lavatory and 2.2 gpm or less for kitchen faucets) automatic or sensored faucets or toilets in public restrooms	Energy Efficiency We use the following best management practices: Have a plan in place to reduce property energy usage Have had an energy audit to identify efficiency opportunities Kitchen Regularly evaluated existing ovens and other kitchen equipment for temperature settings and energy efficiency opportunities Routinely clean condenser coils on all refrigeration equipment Implemented a startup / shutdown procedure which specifies timing for lighting, kitchen equipment, room temperature, etc. Installed timers on the ice-machine to avoid peak demand usage Lighting: Designed use of natural lighting Use lighting sensors to turn on/off lights Turn off lights in unoccupied rooms Minimize the use of lighting during night cleaning Use high efficiency compact fluorescent light bulbs in rooms, canned lighting or wherever possible Other details on lighting: Currently working to calculate lighting efficiency Heating and Cooling Have a high efficiency heating and air-conditioning HVAC system Regularly perform preventative maintenance on HVAC system Have programmable thermostats for each room and ensure they are properly adjusted Have a centrally controlled HVAC system that is activated only when occupied Minimize the use of lighting during night cleaning Keep office doors and windows closed if HVAC system is on Housekeeping closes blinds and resets optimal temperatures Energy Efficiency: Turn 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 We had a full energy audit of the hotel provided by Rexel two years ago and we have been working diligently since then to address areas of concern and implement more green practices. We hope to have another energy audit again soon to evaluate our progress. Linen Service and Laundry: We use these best management practices: Provide optional linen service - Change linens only upon request Train staff on the process for optional linen service Have signage in each room explaining the linen reuse procedures Recycle Grease We use the following best management practices: Have a contract with grease filtering company that takes the grease away Our grease recycling vendor is: Greenlight Biofuels Minimize Disposable Food Service Items We use the following best management practices: Use disposable foodservice items made from bio-based, renewable materials (corn, bamboo, etc.) Use disposable foodservice items made with recycled content Use recyclable foodservice items and actively recycle them Green Events We use the following best management practices: Support event planners who want to hold green events Minimize the use of disposable food service items Use electronic registration, correspondence and forms Use recycled content paper and soy based ink Activities we undertake to make our events green are:Staff sorts all recyclable materials after events Our Innovative Ideas and Specifics regarding Green Events: We are happy participants in the regular Green Drinks events! Our Green Team plans to talk to the sales team about advertising our green efforts more and providing event coordinators with tips on keeping their event environmentally friendly. Other Green Practices Transportation: We use the following best management practices: For guests: Encourage energy efficient vehicle usage Educate guests on the availability of mass transit Provide electric charging stations Other: Programs:We are also currently working with the Annapolis Environmental Stewardship Program. Measurable Results By eliminating our shuttle service and recommending the Annapolis Circulator and eCruisers, we have saved 153 gallons of gas per month. With an updated recycling contract in February 2011, we are recycling 9 times more materials than the previous year. We recycle an average of 23 gallons of fryer oil per month or 276 gallons per year which was used to create 191 gallons of biodiesel. By replacing the lightbulbs in all of our common areas with new energy efficient lights, we are estimating saving 160,761 kWh annually.