Below you can review each department and how each one individually contributes to help our hotel become even more "Green".

	Corporate Environment Management
	Housekeeping
	Conference & Meeting Services
	Food and Beverage Services
	Engineering and Maintenance

• Our hotel has a formal (written) environmental policy/set of policies in place that address commitments in the following areas:
  
  › Broad environmental management strategies
  › Ongoing, continuous improvement
  › Energy conservation and efficient use
  › Water conservation and efficient use
  › Waste management and resource use reduction, reuse, and recycling
  › Reduction in, and proper use and handling of, hazardous and toxic substances
  › "Eco-purchasing" - i.e. factoring environmental considerations into purchasing
     decisions/strategies
  › Community involvement and support
  › Relevant training and education

• A formal, written action plan exists that addresses policy commitments.

• The action plan is reviewed/revised at least once a year.

• Our Environmental Committee has been assigned responsibility for directing and coordinating environmental initiatives within the hotel.

• Training and education in environmental awareness is provided:
  
  › At least once a year during special events (e.g. Earth Day)
  › To all new employees during orientation process
  › With ongoing training and follow-up provided by our Environmental Committee

• Communications strategies regarding environmental initiatives and practices for guests are in place.  These include:
  
  › Environmental awards and plaques are posted in public areas
  › Environmental goals and objectives  are communicated through the in-room guest directory
  › Feedback on ways to improve environmental performance is solicited from guests
  › Guests are advised of specific ways they can reduce their environmental footprint during their
     stay

• Our hotel sponsors and celebrates, as well as participate in local and/or national environmental events, such as:
  
  › Earth Day (April 22)
  › Sustainable transportation days (e.g. Clean-air commute)

• Employees are given the opportunity to volunteer their time and services towards various environmental events and campaigns, even during regular working hours.

Housekeeping

• Guestrooms are equipped with tent cards/signage which give guests the option to reuse the following items instead of having them replaced daily:
  
  › Linens
  › Towels

• Standard set-points are used for all guestrooms thermostats and communicated to Housekeeping staff.

• Light fixtures are regularly cleaned and dusted.

• A procedure is in place to encourage guests to turn off lights and appliances when not in use.

• Housekeeping staff instructed to use natural light when cleaning guestrooms and to close blinds and drapes when leaving unoccupied rooms to conserve energy.

• Un-used toilet paper rolls are collected for reuse in staff washrooms.

• In-room recycling options, such as recycling bins in all guestrooms.

• Disposable batteries are used and collected for special disposal and/or recycling.

• 75 - 100% of pressurized aerosol cans have been eliminated and replaced with hand pump dispensers.

• When replacing old equipment, there is a policy in place to give energy efficient equipment (e.g. Energy Star/Energuide certified) high priority.

• 25% of chemical cleaners has been phased out and replaced with biodegradable/vegetable-based and/or non-toxic alternatives.

• Synthetic perfumes and air fresheners are not used in hallways and guestrooms.

• Environmental issues and solutions are communicated to Housekeeping staff:
  
  › During new employee orientation
  › Departmental memos/newsletters
  › Via an environmental display board

Conference & Meeting Services

• Our HVAC system in all meeting and conference spaces is controlled by a programmable energy management system which automatically controls the temperature in occupied/unoccupied rooms.

• Over 75% of lighting in our conference/meeting rooms use higher efficiency bulbs (i.e. compact fluorescent).

• The hotel's energy demand is reduced by:
  
  › Programmed control (or according to event schedule)
  › Specific staff asked to turn lights on and off in a timely manner
  › Dimmer controls in meeting rooms

• Draperies and shades are kept closed in unoccupied function rooms.

• All meeting rooms are equipped with recycling bins.

• Food scraps are diverted from the regular waste stream and composted.

• Other waste management practices are in place include:
  
  › Conference schedules, menus, contracts, etc. communicated via e-mail to clients
  › Decorative centerpieces are reused or donated to staff, charity, etc.
  › Water-based markers and pens provided instead of permanent ink markers

Food and Beverage Services

• The following procedures for kitchen appliances/equipment are used to conserve energy:
  
  › Appliances/equipment are regularly cleaned and serviced (including air filters, air ducts, fans
     burners
  › Timers are installed on hood fans, exhaust systems, and/or hood lights
  › Air-miser hoods are installed that incorporate heat exchangers for outside make-up air
  › Hot water tanks flushed at least every six months
  › Higher energy efficiency appliances (i.e. Energy Star/EnerGuide certified) and/or equipment
     have been purchased during the past 12 months

• The following measures are taken to minimize opening and closing times for walk-in freezer/refrigerator doors to conserve energy:
  
  › Efficiency maximized through coordinated deliveries
  › Doors automatically close to reduce escaped cooling

• Freezer/refrigerator motors, thermometers, and other equipment are regularly checked, serviced, and defrosted to ensure efficient operation.

• Over 90% of the lighting in the restaurant and food services areas are high energy efficiency light bulbs (i.e. compact fluorescents).

• Over 90% of lighting in the restaurant and food services areas user higher energy efficiency  equipment (i.e. ballasts, controls).

• Flexible light switching arrangements (i.e. sectional controls) are in seating areas and restaurant seating is done section by section.

• Dimmer controls are used in dining areas.

• Tap water consumption levels are reduced through the use of electronic photocells on taps.

• Kitchen employees are instructed not to waste water and energy by thawing frozen food under running water.

• 75% of products are purchased in bulk (where appropriate) to reduce cost, packaging, and waste disposal fees.

• The following recycled paper products (minimum 30% post consumer) are used in the kitchen, restaurant, and/or lounges:
  
  › Paper towel
  › Memos/checklists

• The following products with recycled content are used:
  
  › Storage Containers
  › Utensils

• The following individual servings have been replaced by bulk food items served in resusable containers:
  
  › Single Sugar Packages
  › Individual Creamers
  › Condiment (i.e. ketchup, mustard)
  › Salt and Pepper
  › Cereals
  › Butter Packages
  › Other

• Organic wastes are separated from the regular waste stream and composted.

• Over 90% of pressurized aerosols have been replaced with reusable hand pump dispensers.

• Cooking oils/grease are separated and disposed of/recycled as special waste.

• Grease traps are regularly treated with a biodegradable cleaner.

Engineering and Maintenance

• Performance audits are regularly carried out to provide base-line data relating to:
  
  › Energy consumption
  › Water consumption

• Annual use and (purchase) costs of utilities and materials are being tracked for the following resources:
  
  › Electricity
  › Natural Gas
  › Water
  › Recyclables
  › Solid waste disposal

• Maintenance and adjustments to major ventilation systems are made on a regular schedule, more than once per year.

• Maintenance and adjustments to major ventilation systems are made on a regular schedule, more than once per year.

• Rather than running HVAC (Heating, Ventilation, and Air Conditioning) systems continuously, the following practices/modifications have been made to conserve energy:
  
  › Scheduled checks by trained personnel
  › Control systems (e.g. timers, motion sensors)
  › Variable speed drives
  › Heating and cooling levels are set by a computer control system

• HVAC equipment modifications have been made in the last 12 months to improve energy efficiency.

• The following insulation measures have been taken:
  
  › All doors and windows are properly weather stripped and/or caulked
  › Entry doors are revolving or otherwise kept closed
  › Air ducts are sealed and insulated
  › Gasket insulators installed on exterior wall outlets and switches
  › Vinyl curtains and/or air blowers are installed on loading dock doors

• Blinds/curtains and Awnings are features that have been installed on windows to reduce solar energy gains.

• 85% of hot-water pipes are properly insulated.

• Our hotel has a comprehensive maintenance program for its vehicles (cars, mini-buses, etc.) to reduce emissions.

• A formal program is in place to train all employees to shut off unnecessary lights and equipment where appropriate.

• Elevators are taken off-service during slow times to conserve energy.

• High efficiency light bulbs (e.g. compact fluorescent, light-emitting diodes (LED) and/or High intensity Discharge (HID) have been installed in the following areas:
  
  › Over 75% of guestrooms
  › Over 75% of public areas (lobby, hallways, meeting rooms, restaurants, etc.)
  › Over 75% of "back of the house" areas (offices, kitchens, stairwells, hallways, staff areas, etc.)

• Outdoor lighting (building exterior, signage, parking garage and/or security lighting) uses:
  
  › Energy efficient light bulbs (fluorescent, high-pressure sodium, metal halide lamps)
  › Photo-cell sensors
  › Timers
  › Motion detectors

• The hotel has a comprehensive lighting maintenance program that includes:
  
  › Regular cleaning and dusting of light fixtures and bulbs
  › Replacing burnt out bulbs and yellow lenses

• Energy efficiency is taken into consideration when purchasing new appliances and equipment (e.g. Energy Star certified, EnerGuide ratings etc.)

• The following water conserving equipment has been installed in public washrooms:
  
  › Tap aerators
  › Photoelectric-cell activated control system on taps
  › Photoelectric-cell activated control system on urinals
  › Photoelectric-cell activated control system on toilets

• A preventative maintenance program is in place to monitor and fix leaking toilets and taps in guestrooms and public areas.

• Heating systems and laundry steam traps are installed and maintained to reduce condensation losses.

• A regular maintenance program is in place for dishwashers to ensure that water is not being wasted.

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