College Park Marriott Hotel & Conference Center
3501 University Blvd, East
Hyattsville, MD 20783
Capital Region
Management and Leadership
We use the following best management practices:
bullet Environment Policy Statement:
bulletEnvironmental Team: Our Green Team meets monthly to review and plan our enviornmental policy and practices. The team is lead by our General Manager and is composed of associates, supervisors and managers.
bulletSet Annual Goals: Marriott International has aggressive goals that can be seen at These goals are met by implementing standard practices that are handed down to each hotel to implement along with local practices. Marriott has set goals such as: reducing our water, waste adn engery consumption by 25% per available room by 2018, greening our $10 billion supply chain, creating green construction standards and educating and inspiring our guests and associates. UMUC has joined the American College and University President's Climate Commitment and has a plan to significantly decrease their carbon footprint. Their goals are to reduce their carbon footprint 25% by 2020 and 100% by 2050!
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 real coffee mugs and no polystyrene products
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
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
bulletUse menus and table placards as opportunity to communicate green activities
bulletUse screen-based ordering systems
bulletUse bulk soap dispensers in public restrooms
bulletPurchase recycled-content paper towels and toilet paper
Registration / Office
bulletUse last-in/first-out inventory and effective labeling systems
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
Buildings and Grounds
bulletUse green cleaning chemicals
bulletDispense cleaning agents in bulk to reduce quantities used
bulletPurchase durable equipment and furniture
bulletPurchase low-VOC carpets and fabrics
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
bulletMinimize the use of pesticides, herbicides, fungicides and fertilizers in landscaping
bulletUse a nutrient management plan that minimizes the use of fertilizers
In our guest rooms we have a recycling display that contains an explanation of our program and a plastic bag for guests to place their recyclables in. Additonally, we provide trash and recycle bins in our public areas for guest use.
bulletWe have clearly marked recycling bins or provide convenient drop off locations
We are recycling:
bulletAluminium Cans
bulletElectronics equipment
bulletFluorescent Lamps
bulletOffice Paper
bulletPrinter and copy machine toner cartridges
bulletSteel Cans
Our Innovative Ideas and Specifics in Recycling:
bulletWe are in the third year of our composting program which has greatly reduced the tonage of trash going to landfills along with our recycling program. UMUC in conjunction with the University of Maryland College Park provide an outlet, Terrapin Traders, for the university and the Inn and Conference Center to recycle used office furniture by reselling to the public.
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
bulletHave a numeric goal to reduce water consumption over time
bulletPerform preventative maintenance to stop drips and leaks
Use or installed the following devices:
bulletlow flow restrictors on faucets and showerheads
bulletlow flow toilets (1.6 gpf or less)
bulletwaterless urinals
bulletcomposting toilets
bulletautomatic or sensored faucets or toilets in public restrooms
bullethigh efficiency Energy-Star rated dishwashers
Have an effective landscape management plan which utilizes:
bulletdrought tolerant species
bulletrain gauges
bulletminimizes lawn areas
Have an effective storm water plan management including:
bulletHave a green roof
Our Innovative Ideas and Specifics in Water Conservation and Efficiency:
bulletAs part of our LEED Certification, the university purchased a dual flush commode that in addition to reducing water use has virtually eliminated the clogging of toilets.
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
bulletHave had an energy audit to identify efficiency opportunities
bulletHave an energy management system in place to track and meter energy usage
bulletDesigned use of natural lighting
bulletUse lighting sensors to turn on/off lights
bulletUse occupancy sensors to turn on/off lights
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
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
Energy Efficiency:
bulletENERGY STAR computers, appliances, office equipments etc.
bulletHave thermal-rated windows and insulation
bulletUse Energy Star's Benchmarking Tool for the Hospitality Industry
Our Innovative Ideas and Specifics in Energy Conservation and Efficiency
bulletOur HVAC system uses Heat Exchangers and variable speed fan motors.
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
bulletMinimize the use of bleach and chlorinated chemicals
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 double-sided printing and copying
bulletActivities we undertake to make our events green are:We follow the following organization's Green Meetings Guidelines: Marriott International's (, the EPA's Blue Green Meetings (, Green Hotel Association (, and the Green Meetings Industry Council ( We also have a Green Web Site; which houses all of our green practices.
Green Building:
bulletOur building is LEED certifiedx:
bulletLEED Platinum
Measurable Results
Since formalizing our Recycling Program in January 2007, we are diverting 325 tons of trash a year from going to a land fill. Trash has gone from 95% of our waste stream to 42% (measured in tons). Recycling (single stream) has increased from 25 to 89 tons a year; a 256% increase. We added food waste composting in January 2009 and are diverting 113 tons of food waste a year from land fills. To date (April 2010) our waste stream is 47% trash, 32% compost and 21% recycling, compared to 2007, when it was 95% trash and 5% recycling! Additionally, we are saving about $6,000 a year due to the shift from trash to composting and recycling which have a lower cost per ton to pick up. Additionally, due to variable speed motors on fan units, an energy management system, high efficiency fluorescent dimmable lighting, and heat recovery units, we are experiencing significant electricity savings that is not easily measured due to our metering configuration.