Management and Leadership
We use the following best management practices:
bulletEnvironment Policy Statement
bulletEnvironmental Team: Ruth Cort, Owner
bulletSet Annual Goals: Learning new ways to be green and save money
bulletWe have a purchasing policy to encourage the purchase of environmentally-friendly products and services
bulletList of our environmentally friendly products and services: local produce, light bulbs, rain barrels
bulletEnvironmental Restoration or Community Environmental Projects: Eastport Green
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 an effective food inventory control to minimize waste
bulletPurchase locally grown produce and other foods
bulletDo not use polystyrene coffee cups
bulletIf disposable containers are used, they are made from - bio-based materials, recycled content, and/or compostable material
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 pitches and filtered water to minimize the use of single-use bottles
Registration / Office
bulletUse electronic correspondence and forms
bulletPurchase from vendors and service providers with a commitment to the environment
Buildings and Grounds
bulletPurchase durable equipment and furniture
bulletUse latex paints that are low or no-VOC
bulletProperly recycle and/or dispose of thinners and solvents - required by EPA-RCRA regulations
bulletPerform preventative maintenance on all appliances, HVAC systems, plumbing, and vehicles
bulletMinimize use of pesticides and herbicides in landscaping
bulletUse a nutrient management plan that minimizes the use of fertilizers
Our Innovative Ideas and Specifics in Waste Reduction:
bulletSend used soap to "Clean World"; Use only terry hand towels in restrooms; Do not use paper towels; and, use fish emulsion as pesticide on plants.
Bin in Kitchen
We are recycling:
bulletAluminium Cans
bulletElectronics equipment
bulletFluorescent Lamps
bulletOffice Paper
bulletPacking Supplies
bulletPrinter and copy machine toner cartridges
bulletSteel Cans
Our Innovative Ideas and Specifics in Recycling:
bulletLawn clippings are composted and compost is used in the vegetable garden.
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
bulletPerform preventative maintenance to stop drips and leaks
bulletDiscourage water-based cleanup, ie. sweep first
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:
bulletnative species
bulletdrought tolerant species
bulletrain gauges
bulletminimizes lawn areas
Have an effective storm water plan management including:
bulletPervious pavement, and/or minimization of impervious areas like paving, concrete, etc
bulletUse cisterns, rain barrels, and/or drip line irrigation
Our Innovative Ideas and Specifics in Water Conservation and Efficiency:
bulletUse a dry well for overflow of roof water. Adjust irrigation system to account for weather.
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 had an energy audit to identify efficiency opportunities
bulletDesigned use of natural lighting
bulletUse lighting sensors to turn on/off lights
bulletUse occupancy sensors to turn on/off lights
bulletUse of directional, i.e. downward-facing, lighting in parking areas and other outdoor areas
bulletUse high efficiency compact fluorescent light bulbs in rooms, canned lighting or wherever possible
Heating and Cooling
bulletHave a high efficiency heating and air conditioning HVAC system
bulletPerform preventative maintenance on HVAC system
bulletUse ceiling fans
bulletHave installed additional insulation
Energy Efficiency:
bulletPurchased ENERGY STAR computers, appliances, office equipments etc.
bulletHave thermal-rated windows and insulation
Our Innovative Ideas and Specifics in Energy Conservation and Efficiency
bulletBlinds or room darkening shades in use on all windows to cut down on sun load in the summer. Turn hot water heater to a lower setting.
Linen Service and Laundry:
We use these best management practices:
bulletProvide optional linen service - Change linens only upon request
bulletTrain house cleaners on the process for optional linen service
bulletPurchase water- and energy-efficient washers and dryers
bulletUse non-phosphate, non-toxic and biodegradable laundry detergents
bulletMinimize the use of bleach and chlorinated chemicals
Our Innovative Ideas and Specifics for Laundry and Linen Service:
bulletUse phosphate free cold water wash
Green Events
We use the following best management practices:
bulletSupport event planners who want to hold green events
Other Green Practices
We use the following best management practices:
bulletMinimize the Comute of our Employees-Owner occupied and no employees. No commute. Shopping trips are planned and combined to save fuel. Walk to do small, nearby errands.
bulletAddressing Efficient Business Travel-Use mass transit and tell guests about all their options so they can leave their car parked.
bulletIncreasing the Fuel Efficiency of our Fleet-Increasing the Fuel Efficiency of our Fleet VehiclesComplete recommended maintenance (ie. oil changes). Maintain proper tire inflation.
Measurable Results
Our ongoing efforts (and stepped up when got the BIG bill in January): replacing light bulbs, turning off all lights when guests leave, using cold water to wash, limiting use of major appliances, lowering the temps when no guests in, were able to bring their electric bill down from $856.00 in January 2011 to $433.00 in February.