 | Have a plan in place to reduce property waste |
 | Track overall waste bills and established baseline data for quantity of wastes produced |
| Guest Rooms |
 | Instruct housekeeping to save and reuse unopened items |
| Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar |
 | Compost food waste and other compostables |
| Restrooms |
 | Use bulk soap dispensers in public restrooms |
 | Purchase recycled-content paper towels and toilet paper |
| Registration / Office |
 | Use a last-in/first-out inventory and effective labeling systems |
 | Use electronic correspondence and forms |
 | Purchase from vendors and service providers with a commitment to the environment |
 | Encourage suppliers to minimize packaging and other waste materials |
 | Make 2-sided copies / printed materials and avoid making extra copies |
| Buildings and Grounds |
 | Purchase durable equipment and furniture |
 | Use latex paints that are low or no-VOC |
 | Perform preventative maintenance on all appliances, HVAC systems, plumbing, and vehicles |
 | Use less toxic materials |
 | Minimize use of pesticides and herbicides in landscaping |