bb Bistro LLC
112A Annapolis Street Annapolis, MD 21401 Central Maryland 410-990-4646 www.bbbistroannapolis.com We buy local. We grow our own vegetables and herbs. We compost and recycle. We produce one can of garbage per WEEK. Management and Leadership We use the following best management practices: Environment Policy Statement: Environmental Team: Owner & Staff, Continuously working toward improving our environmental procedures in the restaurant Set Annual Goals: We are working toward improving our energy-efficiency in our building by replacing outdated appliances and fixtures. We have a purchasing policy to encourage the purchase of environmentally-friendly products and services List of our environmentally friendly products and services: We buy within 100-mile radius of the restaurant. We buy bird-friendly, rain-forest alliance and fair trade coffee from Ceremony Coffee Roastery here in Annapolis. We use environmentally-friendly cleaning products and recycled products whenever possible: vintage dishes, furniture, etc. Environmental Restoration or Community Environmental Projects: We have acted as consultant to other restaurants in the area to educate them on greener kitched practices. We have spoken at several community/city seminars about being an environmental steward in our community. Waste Reduction We use the following best management practices: Have a plan in place to reduce property waste Track overall waste bills and established baseline data for quantity of wastes produced Use real coffee mugs and no polystyrene products Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar Donate excess food from events Compost food waste and other compostables Use effective food inventory control to minimize waste Purchase locally grown produce and other foods Purchase organic foods Purchase sustainably grown foods Do not use polystyrene coffee cups Use disposable food service items are eco-friendly - polystyrene is avoided If disposable containers are used, they are made from - bio-based materials, recycled content, and/or compostable material Use reusable dishware and glassware and minimize use of disposables Use non-bleached napkins and coffee filters Provide condiments - (cream and sugar, etc.) in bulk Use water pitchers and filtered water to minimize the use of single-use bottles Use menus and table placards as opportunity to communicate green activities Provide organic, local or sustainable food choices Use Maryland Green Travel logo or other emblem to indicate organic, local or sustainable menu choices Launder staff uniforms using wet or other environmentally friendly methods versus chemical-based dry cleaning Restrooms Use bulk soap dispensers in public restrooms Purchase recycled-content paper towels and toilet paper Registration / Office Use last-in/first-out inventory and effective labeling systems Purchase from vendors and service providers with a commitment to the environment Encourage suppliers to minimize packaging and other waste materials Purchase recycled paper with a high percentage recycled content Make 2-sided copies / printed materials and avoid making extra copies Use recycled content paper for copies / printed materials Use refillable pens and toner cartridges Remove facility and staff names from junk mail lists when possible Reuse scrap paper for notes Reuse or donate shipping and packing supplies (peanuts, bubble wrap, etc.) Promote other green attractions, activities and Maryland Green Travel facilities Retail Sell environmentally friendly products Sell sustainable, organic or local products Buildings and Grounds Use green cleaning chemicals Purchase durable equipment and furniture Use reused building materials or those from sustainable sources Perform preventative maintenance on all appliances, HVAC systems, plumbing and vehicles Use less toxic materials Use Organic Farming Principals Minimize the use of pesticides, herbicides, fungicides and fertilizers in landscaping Use natural fertilizers instead of synthetics Use composted production materials for fertilizer Recycling We provide recycling bins for all paper, plastic, glass and cardboard. We also recycle our cooking oil. We have clearly marked recycling bins or provide convenient drop off locations We are recycling: Aluminium Cans Batteries Cardboard Electronics equipment Food Composting Food Wastes Glass Fluorescent Lamps Newspaper Office Paper Packing Supplies Plastic Printer and copy machine toner cartridges Other: Corks, Egg Cartons, Waxed Vegetable Boxes We use our farmers and the city resources Our Innovative Ideas and Specifics in Recycling: We save all our fruit & vegetable cuttings from the kitchen and feed them to the chickens that give us our eggs. Water Conservation Have a plan in place to reduce property water usage Track water bills and established baseline data on water usage and wastewater generation Assessed production for water-conserving opportunities during cleaning procedures Perform preventative maintenance to stop drips and leaks 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) low flow toilets (1.6 gpf or less) Have an effective landscape management plan which utilizes: native species drought tolerant species minimizes lawn areas	Energy Efficiency We use the following best management practices: Have a plan in place to reduce property energy usage Track overall energy bills and establish baseline 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 Confirmed that all refrigerator, freezer and oven gaskets provide a good seal, or replaced Routinely clean condenser coils on all refrigeration equipment Implemented a startup / shutdown procedure which specifies timing for lighting, kitchen equipment, room temperature, etc. Lighting: Designed use of natural lighting Turn off lights in unoccupied rooms Use of directional, downward-facing, lighting in parking areas and other outdoor areas Use high efficiency fluorescent ballasts and lamps - T-5's & T-8's Use LED Exit Signs Heating and Cooling Have a high efficiency heating and air-conditioning HVAC system Regularly perform preventative maintenance on HVAC system Have a centrally controlled HVAC system that is activated only when occupied Keep office doors and windows closed if HVAC system is on Energy Efficiency: Turn off all electrical items in unoccupied rooms when not in use or at the end of the day Purchase Green Power from utility Recycle Grease We use the following best management practices: Store the grease and have it picked up by a rendering company Our grease recycling vendor is: Valley Protein, Baltimore, MD Minimize Disposable Food Service Items We use the following best management practices: Use disposable foodservice items made with recycled content Green Events We use the following best management practices: Support event planners who want to hold green events Provide visible recycling at all green events Minimize the use of disposable food service items Use double-sided printing and copying Other Green Practices Transportation: We use the following best management practices: Minimize the Comute of our Employees-We carpool, use hybrid vehicle, walk to make deliveries and pick-ups instead of driving Other: Awards:Environmental Steward - City of Annapolis Note: Story on FOX45 News about our green efforts. Measurable Results Purchasing 100% of their electricity through the “green power” program supporting wind and solar. Collecting all grease for biofuels – shipping off more than 500 pounds worth this year. Recycling/composting approximately 75% of all wastes. Here are projections for this year: 1) recycle 2.15 tons, 2) compost 2.3 tons, 3) trash 1.55 tons, 4) Landfill diverted for the year = 4.45 tons!