O'Callaghan Annapolis Hotel
174 West St
Annapolis, MD 21401
Central Maryland
We recycle everything from office paper to fryer oil and our Green Team is always looking for opportunities to improve!
Management and Leadership
We use the following best management practices:
bulletEnvironment Policy Statement
bulletEnvironmental Team: Obviously, everyone at the O’Callaghan Annapolis Hotel is committed to our green initiatives; however, our “Green Team” is currently comprised of Katherine Matthews and Hannah Back, supervised by Lesley Pattison.
bulletSet Annual Goals: As our green program is still in its fledgling stages, we are working currently to gather information on our current usages to develop baselines and set goals going forward to reduce our impact on the environment. With renovations going forward this year, we feel that the timing is perfect to address many areas in which the hotel can improve.
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: We currently purchase eco-friendly cleaning supplies for our housekeeping staff and we are working to transition our kitchen cleaning products as well. We have also recently switched our coffee service to the Chesapeake Bay Roasting Company which provides fair trade certified, locally roasted coffee for our guests. Hannah has begun ordering paper for the front desk that is made from 30% recycled materials. Whenever possible, we try to purchase from local companies to help reduce the amount of transit and our carbon footprint.
Waste Reduction
We use the following best management practices:
bulletHave a plan in place to reduce property waste
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
bulletUse effective food inventory control to minimize waste
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
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 Maryland Green Travel logo or other emblem to indicate organic, local or sustainable menu choices
bulletUse screen-based ordering systems
bulletUse bulk soap dispensers in public restrooms
Registration / Office
bulletUse electronic correspondence and forms
bulletPurchase from vendors and service providers with a commitment to the environment
bulletPurchase recycled paper with a high percentage recycled content
bulletUse recycled content paper for copies / printed materials
bulletReuse scrap paper for notes
bulletOffer Leave No Trace tips and green travel education to guests
bulletSell environmentally friendly products
bulletSell sustainable, organic or local products
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 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
Our Innovative Ideas and Specifics in Waste Reduction:
bulletExcess food from events is used for staff lunches to prevent waste. We no longer provide newspapers, unless specifically requested by the guest to prevent waste.
Recycling bins are provided in every guest room and common area.
We are recycling:
bulletAluminium Cans
bulletFood Wastes
bulletFluorescent Lamps
bulletOffice Paper
bulletPrinter and copy machine toner cartridges
bulletSteel Cans
bulletWaste Management
Water Conservation
bulletHave a plan in place to reduce property water usage
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:
bulletaerators on faucets (0.5 gpm or less for lavatory and 2.2 gpm or less for kitchen faucets)
bulletautomatic or sensored faucets or toilets in public restrooms
Energy Efficiency
We use the following best management practices:
bulletHave a plan in place to reduce property energy usage
bulletHave had an energy audit to identify efficiency opportunities
bulletRegularly evaluated existing ovens and other kitchen equipment for temperature settings and energy efficiency opportunities
bulletRoutinely clean condenser coils on all refrigeration equipment
bulletImplemented a startup / shutdown procedure which specifies timing for lighting, kitchen equipment, room temperature, etc.
bulletInstalled timers on the ice-machine to avoid peak demand usage
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
bulletOther details on lighting: Currently working to calculate lighting efficiency
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
bulletHave a centrally controlled HVAC system that is activated only when occupied
bulletMinimize the use of lighting during night cleaning
bulletKeep office doors and windows closed if HVAC system is on
bulletHousekeeping closes blinds and resets optimal temperatures
Energy Efficiency:
bulletTurn off all electrical items in unoccupied rooms when not in use or at the end of the day
Our Innovative Ideas and Specifics in Energy Conservation and Efficiency
bulletWe had a full energy audit of the hotel provided by Rexel two years ago and we have been working diligently since then to address areas of concern and implement more green practices. We hope to have another energy audit again soon to evaluate our progress.
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
bulletHave signage in each room explaining the linen reuse procedures
Recycle Grease
We use the following best management practices:
bulletHave a contract with grease filtering company that takes the grease away
Our grease recycling vendor is:
bulletGreenlight Biofuels
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
Green Events
We use the following best management practices:
bulletSupport event planners who want to hold green events
bulletMinimize the use of disposable food service items
bulletUse electronic registration, correspondence and forms
bulletUse recycled content paper and soy based ink
bulletActivities we undertake to make our events green are:Staff sorts all recyclable materials after events
Our Innovative Ideas and Specifics regarding Green Events:
bulletWe are happy participants in the regular Green Drinks events! Our Green Team plans to talk to the sales team about advertising our green efforts more and providing event coordinators with tips on keeping their event environmentally friendly.
Other Green Practices
We use the following best management practices:
For guests:
bulletEncourage energy efficient vehicle usage
bulletEducate guests on the availability of mass transit
bulletProvide electric charging stations
bulletPrograms:We are also currently working with the Annapolis Environmental Stewardship Program.
Measurable Results
By eliminating our shuttle service and recommending the Annapolis Circulator and eCruisers, we have saved 153 gallons of gas per month. With an updated recycling contract in February 2011, we are recycling 9 times more materials than the previous year. We recycle an average of 23 gallons of fryer oil per month or 276 gallons per year which was used to create 191 gallons of biodiesel. By replacing the lightbulbs in all of our common areas with new energy efficient lights, we are estimating saving 160,761 kWh annually.