Hotel at Turf Valley, The
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2700 Turf Valley Rd
Ellicott City, MD 21042
Central Maryland
410-465-1500
www.turfvalley.com
Management and Leadership
We use the following best management practices:
bulletEnvironment Policy Statement
bulletEnvironmental Team: Our team meets once a month and includes a manager from different departments (Food and Beverage, Maintenance, Accounting, Sales, Marketing, Grounds, Spa). Our mission is to systematically decrease our environmental impact, promote participation from employees and guests, become a leader in the industry for environmental practices while reducing operating expenses.
bulletSet Annual Goals: We are monitoring the amount of solid waste we create. Our goal is to reduce solid waste by 30% as compared to 2009. We plan to accomplish this with the addition of mixed recyclable dumpsters and public space recycle containers in key areas, composting organics, and the addition of "recycle only" trash cans to each guest room.
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: Recent conversion of 75% of hotel rooms to new water-saving shower heads. Recent purchase of public space recycle containers. Offer guests a linen and towel re-use option. Room service tray liners converted to a product made from recycled material. Purchase of dyson air-blade hand dryers for four sets of public rest room eliminating paper towels. Started composting program.
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
bulletInstruct housekeeping to save and reuse unopened items
Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar
bulletCompost food waste and other compostables
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 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
Restrooms
bulletUse bulk soap dispensers in public restrooms
bulletUse high-efficiency hand-dryers
bulletPurchase recycled-content paper towels and toilet paper
Registration / Office
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
bulletRemove facility and staff names from junk mail lists when possible
bulletReuse scrap paper for notes
Buildings and Grounds
bulletPurchase durable equipment and furniture
bulletPurchase low-VOC carpets and fabrics
bulletInstall carpet with sustainable or recycled content
bulletUse low VOC adhesives
bulletUse latex paints that are low or no-VOC
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
bulletTrain staff effectively to use agrochemicals correctly and in proper applications
bulletUse a nutrient management plan that minimizes the use of fertilizers
Recycling
We added mixed recyclable containers to the hotel lobby, Conference Center lobby and banquet entrance area. We also have mobile recycle receptacles that can be moved into meeting rooms. We have added "Mixed Recyclable" containers to each guest room. We are composting organics coming from the F&B outlets.
bulletWe have clearly marked recycling bins or provide convenient drop off locations
We are recycling:
bulletAluminium Cans
bulletBatteries
bulletCardboard
bulletElectronics equipment
bulletFood Composting
bulletGlass
bulletFluorescent Lamps
bulletNewspaper
bulletOffice Paper
bulletPacking Supplies
bulletPlastic
bulletPrinter and copy machine toner cartridges
bulletSteel Cans
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
bulletPerform preventative maintenance to stop drips and leaks
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)
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
bulletlandscaping using BayScapes techniques
Have an effective storm water plan management including:
bulletPervious pavement, and/or minimization of impervious areas like paving, concrete, etc
bulletUse drip line irrigation
bulletMaintain vegetative buffers around streams and ponds
bulletCollecting wash-down water and using for irrigation
bulletCollection of storm water runoff for irrigational use
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 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
bulletOptimized flow rates of exhaust hoods through upgraded equipment or side panels.
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 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 high efficiency fluorescent ballasts and lamps - T-5's & T-8's
bulletUse LED Exit Signs
bulletUse LED lighting for:Use LED lighting for some Exit signs, decorative lighting in the restaurant, outdoor gazebo, fitness center, and lobby areas
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
bulletKeep office doors and windows closed if HVAC system is on
bulletHousekeeping closes blinds and resets optimal temperatures
Energy Efficiency:
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
bulletUse variable frequency drives on condenser lines for HVAC in the hotel.
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
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
bulletFilter the grease to prolong its life
bulletHave a contract with grease filtering company that takes the grease away
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.)
bulletUse disposable foodservice items made with recycled content
bulletUse recyclable foodservice items and actively recycle them
bulletUse compostable foodservice items and collect such items for composting or direct this material to available composting operations in your area
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
bulletProvide visible recycling at all green events
bulletMinimize the use of disposable food service items
bulletUse electronic registration, correspondence and forms
bulletUse double-sided printing and copying
Other Green Practices
Transportation:
We use the following best management practices:
For guests:
bulletOffer shuttle service to/from mass transit locations
Measurable Results
From July 2009 - Jan 2010 we have reduced our solid waste going to the landfill by 13% as a result of our expansion of our recycling program, which now includes glass and plastic.