The Bistro South River
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3451 Solomon's Island Road
Edgewater, MD 21037
Central Maryland
410-798-5865
www.bistrosr.com
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We exist to create memorable places for current & future generations through social responsibility & environmental leadership: our mission statement.
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Management and Leadership
We use the following best management practices:
bulletEnvironment Policy Statement
bulletEnvironmental Team: We have a Green Team that meets monthly or as needed when starting new projects. It is headed up by our Chief Operating Office, Julie Natoli.
bulletSet Annual Goals: Our 2013 goal is to compile information on 2012 recycling rates across the portfolio and set a goal for increasing the amount of recylables. We are currently working on ways to measure, report, and encourage participation.
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: green cleaning products paper products with post-consumer recycled content partnership with local farm for meats and and produce
bulletEnvironmental Restoration or Community Environmental Projects: The company's Foundation works with organizaitions such as Scenic River Land Trust, Annapolis Green, Chesapeake Bay Environmental Center, National Wildlife Federation.
bulletIndependently Audited Environmental Management System: Our Environmental Management System is internal (in the form of our Green Team), not independently audited.
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
bulletUse bulk soap dispensers instead of individual soaps / shampoos in guest rooms
bulletUse real coffee mugs and no polystyrene products
bulletUse refillable shampoo bottles rather than single-use bottles
Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar
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
bulletUse disposable food service items are eco-friendly - polystyrene is avoided
bulletUse cloth napkins and tablecloths
bulletUse reusable dishware and glassware and minimize use of disposables
bulletUse non-bleached napkins and 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
bulletUse screen-based ordering systems
Restrooms
bulletUse bulk soap dispensers in public restrooms
bulletUse high-efficiency hand-dryers
Registration / Office
bulletUse electronic correspondence and forms
bulletPurchase from vendors and service providers with a commitment to the environment
Retail
bulletSell sustainable, organic or local products
Buildings and Grounds
bulletUse green cleaning chemicals
bulletPurchase low-VOC carpets and fabrics
bulletUse low VOC adhesives
bulletUse reused building materials or those from sustainable sources
bulletUse latex paints that are low or no-VOC
bulletProperly recycle and/or dispose of thinners and solvents - required by EPA regulations
bulletPerform preventative maintenance on all appliances, HVAC systems, plumbing and vehicles
bulletUse less toxic materials
bulletUse Organic Farming Principals
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 have recycling bins and the staff seperates recyclables before putting in dumpster.
We are recycling:
bulletAluminium Cans
bulletCardboard
bulletElectronics equipment
bulletGlass
bulletFluorescent Lamps
bulletNewspaper
bulletOffice Paper
bulletPacking Supplies
bulletPallets
bulletPlastic
bulletPrinter and copy machine toner cartridges
bulletAllied Waste
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
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
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)
bulletwaterless urinals
Have an effective landscape management plan which utilizes:
bulletnative species
bulletdrought tolerant species
Have an effective storm water plan management including:
bulletMaintain vegetative buffers around streams and ponds
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
bulletImplemented a startup / shutdown procedure which specifies timing for lighting, kitchen equipment, room temperature, etc.
bulletHave proper pilot light adjustment
bulletSetting / installing defrost timers for freezers
Lighting:
bulletDesigned use of natural lighting
bulletUse lighting sensors to turn on/off lights
bulletTurn off lights in unoccupied rooms
bulletMinimize the use of lighting during night cleaning
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 lighting for:Some dining areas
Heating and Cooling
bulletRegularly perform preventative maintenance on HVAC system
bulletHave programmable thermostats for each room and ensure they are properly adjusted
bulletMinimize the use of lighting during night cleaning
bulletKeep office doors and windows closed if HVAC system is on
bulletHave ENERGY STAR rated windows and doors
Energy Efficiency:
bulletENERGY STAR computers, appliances, office equipments etc.
bulletHave thermal-rated windows and insulation
bulletTurn off all electrical items in unoccupied rooms when not in use or at the end of the day
bulletPurchase Green Power from utility
Our Innovative Ideas and Specifics in Energy Conservation and Efficiency
bulletEffective June 2013 100% of our energy usage will be certified wind energy from WGES.
Recycle Grease
We use the following best management practices:
bulletStore the grease and have it picked up by a rendering company
Our grease recycling vendor is:
bulletValley Green
Minimize Disposable Food Service Items
We use the following best management practices:
bulletUse disposable foodservice items made with recycled content
Green Building:
bulletSustainable Building Materials:New addition: structural steel contains 93% recycled scrap; windows Low-E;low VOC paint; heart pine flooring is recycled; trim and shingles made with recycled material; stone veneer sourced less than 500 miles away.
Measurable Results
1) Purchased wind power grants to offset electricity at property = 593,848 kWh. 2) Reduced energy consumption in 2012 by 10,056 kWh (5.93%).