Killarney House
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584 West Central Avenue
Davidsonville, MD 21035
Central Maryland
410-798-8700
www.killarneyhousepub.com
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It is our mission to reduce our carbon footprint on the environment & to continually provide high quality food & beverage service with a sustainable,
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Management and Leadership
We use the following best management practices:
bulletEnvironment Policy Statement
bulletEnvironmental Team: Owners, management, and staff are expected to incorporate our core value to be environmentally sensitive in all of our decision making processes.
bulletSet Annual Goals: 40 Shades of Green
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: CORe Values
bulletEnvironmental Restoration or Community Environmental Projects: Patuxent River Keepers/DACA
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
bulletPerformed a waste stream audit to determine baseline waste data and identify waste reduction opportunities
Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar
bulletDonate excess food from events
bulletCompost food waste and other compostables
bulletUse effective food inventory control to minimize waste
bulletPurchase locally grown produce and other foods
bulletPurchase sustainably grown foods
bulletDo not use polystyrene coffee cups
bulletUse disposable food service items are eco-friendly - polystyrene is avoided
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
bulletUse reusable coffee filters
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
bulletPrint menus on recycled FSC-certified, recycled-content paper with vegetable-based inks and include recycling symbols, recycled-content, and a message about the inks
bulletUse screen-based ordering systems
bulletLaunder staff uniforms using wet or other environmentally friendly methods versus chemical-based dry cleaning
Restrooms
bulletUse bulk soap dispensers in public restrooms
bulletUse high-efficiency hand-dryers
Registration / Office
bulletUse last-in/first-out inventory and effective labeling systems
bulletUse electronic correspondence and forms
bulletEncourage suppliers to minimize packaging and other waste materials
bulletPurchase recycled paper with a high percentage recycled content
bulletMake 2-sided copies / printed materials and avoid making extra copies
bulletUse recycled content paper for copies / printed materials
bulletRemove facility and staff names from junk mail lists when possible
bulletReuse scrap paper for notes
Buildings and Grounds
bulletPurchase durable equipment and furniture
bulletPerform preventative maintenance on all appliances, HVAC systems, plumbing and vehicles
Recycling
We recycle all glass, paper and cardboard
We are recycling:
bulletCardboard
bulletGlass
bulletOffice Paper
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
bulletAssessed production for water-conserving opportunities during cleaning procedures
bulletPerform preventative maintenance to stop drips and leaks
bulletOffer water versus serving automatically
bulletDiscourage water-based cleanup, ie. sweep first
bulletDefrost foods ahead of time in refrigerators to avoid the need for running-water defrost
Use or installed the following devices:
bulletlow flow restrictors on faucets and showerheads
bulletlow flow toilets (1.6 gpf or less)
bulletlow flow urinals (1 gpf or less)
bulletwaterless urinals
Have an effective landscape management plan which utilizes:
bulletnative species
bulletdrought tolerant species
bulletminimizes lawn areas
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
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
bulletUpgraded to an Energy Star Commercial Kitchen Package
Lighting:
bulletTurn off lights in unoccupied rooms
bulletMinimize the use of lighting during night cleaning
Heating and Cooling
bulletHave a high efficiency heating and air-conditioning HVAC system
bulletRegularly perform preventative maintenance on HVAC system
bulletMinimize the use of lighting during night cleaning
bulletKeep office doors and windows closed if HVAC system is on
Energy Efficiency:
bulletGenerate electricity from photovoltaic solar panels
bulletHave a solar water heating system
bulletENERGY STAR computers, appliances, office equipments etc.
bulletPurchase Green Power from utility
Our Innovative Ideas and Specifics in Energy Conservation and Efficiency
bulletInvested $260,000 in solar and thermal energy system that went online 8/2014
Recycle Grease
We use the following best management practices:
bulletFilter the grease to prolong its life
bulletHave a contract with grease filtering company that takes the grease away
bulletUse a grease recycling vendor that makes bio-diesel
Our grease recycling vendor is:
bulletPlanet Fry
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
Our Innovative Ideas and Specifics in Minimizing Disposable Foodservice Items:
bulletTell customers about our biodegradable straws to encourage them to use fewer.
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
bulletMinimize the use of disposable food service items
bulletUse electronic registration, correspondence and forms
bulletUse double-sided printing and copying
bulletUse recycled content paper and soy based ink
bulletActivities we undertake to make our events green are:We use reusable linens rather than paper napkins, and silverware and china rather than disposable plates and cutlery.
Other Green Practices
Transportation:
We use the following best management practices:
For guests:
bulletEncourage energy efficient vehicle usage
Measurable Results
Killarney House recycled 5.5 tons of glass in 2013. We recycled 8 tons of paper in 2013.