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Start
a linen (both towels and sheets) reuse program in
all guest rooms.
-
Install
low-flow showerheads and sink aerators.
-
Switch
to low-flow toilets or install toilet-tank fill diverters.
To learn more about low-flow toilets, go to www.plmg.com/crtoilet.htm.
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Switch
to compact fluorescent lightbulbs in guestrooms, lobbies,
and hallways. Use sensors and/or timers for areas
that are infrequently used.
-
Whenever
possible, buy food and guest amenities in bulk (i.e.,
use refillable hair and skin care dispensers).
-
Educate
your staff to turn off lights and turn down heating/air
conditioning when rooms are unoccupied. Also, during
summer months, to close the drapes.
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Install
window film to lower heating and cooling loads and
reduce glare in guestrooms.
-
Provide
guestroom recycler baskets for newspaper, white paper,
glass, aluminum, cardboard, and plastic.
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Provide
recycling bins both in public areas (i.e., poolside),
in the kitchen, and in the back office (including
one at each desk) to make recycling as easy as possible.
-
-
Use
recycled paper products (with high post-consumer recycled
content) that are either unbleached or bleached using
a chlorine-free process.
-
Use
least toxic cleaners, sanitizers, paints, pesticides,
etc. throughout the hotel. Make sure all chemicals
are stored safely in a well-ventilated area.
-
-
Replace
old washing machines with both water and energy conserving
models. If
the hotel has a pool and/or hot tub, install a solar
water heating system and use pool and hot tub covers
when the pool area is closed.
-
-
Provide
your guests with bicycles, walking maps, and information
on public transportation.
-
Provide
reusable items such as cloth napkins, glass cups,
ceramic dishes, etc. with all food and beverage services.
-
Provide
glass cups and ceramic mugs (instead of plastic) for
in-room beverages. Place cups and mugs upside down
on paper doilies (instead of covering opening with
a plastic wrapping).
-
Use
daylight exclusively in your lobby, bar, and restuarant
for as much of the day as possible. Consider installing
skylights if needed.
-
Donate
leftover food to a local nonprofit organization and/or
use a compost bin.
-
Buy
organic, locally-grown food for your kitchen whenever
possible.
-
Plant
an organic garden to provide fresh produce for your
guests.
-
Switch
to drought resistant native plants in garden areas.
Replace mowed landscaping with native ground cover.
-
Minimize
the amount of paper used for each guest (i.e., reduce
paper size of invoices, etc.).
-
Replace
exit signs with Light Emitting Diode (LED) exit signs.
-
Include
filter changes, coil cleaning, thermostat calibration,
and damper adjustments in your ongoing maintenance
plan.
-
Monitor,
record and post rates of energy and water use. Make
repairs or replace equipment when rate changes indicate
problems.
-
-
Use
an energy management system (EMS) to tie in air handling
units, HVAC, and lighting to prevent conditioning
space when it is not necessary.
-
Create
an incentive program to encourage your staff to participate
in and improve upon environmentally-friendly practices.
-
Use
proper insulation and reflective roof coverings.
-
-
Consult
outside sources to evaluate the total system when
replacing major mechanical equipment (such as chiller,
water tower, etc). Often, this can lead to downsizing
and other opportunities to reduce both the initial
investment and operating costs.
-
Replace
electric package terminal air conditioner (PTAC) units
with more efficient heat pumps or other geothermal
technologies.
-
Donate
leftover guest amenities, old furniture and appliances
to charities.
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