Green Business
Standards Checklist
For Hotels and Motels
Business Name
Address
City/State/Zip
Contact name Date
Telephone
Fax Number
Email
When you have
completed this checklist, return it to the Green Business Program. We will then contact you to arrange a visit
from a certification team. When the Program verifies that you meet the
standards, your hotel will be certified and formally recognized as a Green
Business.
Green
Business Program
East
Bay Small Business Development Center
519
17th Street, Suite 210
Oakland CA
94612
Call us with any questions at : 510-567-6770
Or email Pamela Evans at: pevans@co.alameda.ca.us
Green Business
Standards
Hotels and Motels
The
Green Business Standards establish a level of performance for sustainable
business practices. To be recognized as
a Green Business, your facility must:
q
Comply with environmental regulations (mandatory for all
businesses)
q
Conserve energy & water
q
Reduce solid waste
q
Use Good Housekeeping & Operating Practices to prevent
pollution.
General
Standards for all Green Businesses
|
q |
GS-1 |
M |
Monitor,
record and post rates of water and energy usage and solid and hazardous waste
generation. |
|
q |
GS-2 |
A |
Provide
3 on-going incentives or training opportunities to encourage management and
employee participation in the Green Business Program. For example, incorporate
Green Business into: ·
Performance appraisals, job descriptions, training
programs, employee orientations ·
Staff meeting discussions ·
Your employee reference materials ·
Your company newsletter or bulletins |
|
q |
GS-3 |
AS |
Inform
your customers about your business’ environmental efforts and what you are
doing to meet the green business standards.
For example: ·
Post the Green Business logo, certification and pledge in
a visible location. ·
Post reminders listing steps you are taking to be a Green
Business. ·
Offer tours that highlight your Green Business successes ·
Offer customers “green” service or amenities options |
|
q |
GS-4 |
A |
Assist
at least one other business in learning about becoming a Green Business.
Encourage them to enroll in the Green Business Program. We
will mentor____________________________________________________________ |
Tips for Using
the Checklist:
1.
Because hotels and motels, like most businesses, have
departments with specialized functions and responsiblilities, we have indicated
by letter code the department for which each practice is most applicable. You’ll find the letter code in in the third
column. Thus:
A = administration H
= housekeeping F = food services, kitchen
P = purchasing M
= maintenance, engineering S = Sales, marketing
2. If certain
items on the checklist are not applicable or do not make sense for your
facility, just skip them and move on.
Because there are many options for attaining certification, you need not
be implementing every measure in order to be certified as a Green Hotel.
3. Use the
checklist to determine whether you are already a Green Business and to become even “greener”.
Commonly asked questions (and
answers) about Green Business
certification:
Q: Why should my business get certified as
Green?
A:
·
Saving energy, water and raw materials saves you money. Sending less trash to the landfill saves you
money, too.
·
Developing a positive, proactive relationship with local
compliance inspectors can help you avoid liability, fines and other sanctions.
·
The Program promotes Green Businesses to the public and
other businesses (again, for free)!
·
Your hotel’s community image is enhanced through Green
Business certification.
·
Your employees will enjoy a safer workplace and will have
one more reason to take pride in working for you.
·
The Green Business Program offers you free, convenient,
time-saving assistance.
Q: Do I
get credit for the good things I’m already doing at my hotel?
A: Yes! As a matter of fact, your hotel may already
qualify. The Standards are designed to fit most hotels and motels, but if
certain measures are not applicable or not feasible for your facility, you may
request an exemption or demonstrate alternative measures.
Q: Do I have to do everything on the checklist
to become a Green Business?
A: No, there are
many ways to qualify as a Green Business.
To be certified, you must meet the minimum standards in each
category. Beyond that, you may use the
checklist to identify “next steps” to becoming even greener.
Q:
What if I haven’t had an energy, water or solid waste audit already?
A: The Green
Business Program can arrange an audit for you as part of the certification
process.
Q:
How do I get started?
A: Read through the
checklist and check all boxes that apply.
Call Pamela Evans, Green Business Coordinator, at 510-567-6770 with any
questions.
Q: Is there a fee to be certified as a Green
Business?
A: No, Green Business
certification is free!
When you have
completed this checklist, return it to the Green Business Program. We will then contact you to arrange a visit
from a certification team. When the Program verifies that you meet the
standards, your hotel will be certified and formally recognized as a Green
Business.
Green
Business Program
East
Bay Small Business Development Center
519
17th Street, Suite 210
Oakland CA
94612
Call us with any questions at : 510-567-6770
Or email Pamela Evans at: pevans@co.alameda.ca.us
|
q |
SW-1 |
A |
Conduct a waste assessment. (Review annually to determine if additional measures can be implemented.) in
addition, implement either Standard 2A or 2B through 5B |
|
q |
SW-2A |
A |
Demonstrate a 25%
diversion of your annual solid waste stream. Also implement at least one
“source reduction” measure, and purchase at least one recycled-content
product, or
Meet the requirements in the following four categories: 1. Paper Reduction Measures; 2. Solid Waste Reduction Methods; 3. Segregate, Reuse or Recycle Materials; and 4. Purchase Recycled/Reused Products. |
|
q |
SW-2B |
All P P P AP A A A A All S All A |
Paper Reduction Measures Reduce paper waste using at least five of the following measures. At least three must be from Group A. Group A o Keep a stack of previously used paper near printers; use it for drafts or internal memos. o Purchase a fax machine that uses plain (recyclable) paper. o Use computer fax modems that allows faxing directly from computers without printing. o Purchase/lease copiers and printers with double sided capacity (if current ones do not duplex). o Eliminate all mailings that are unwanted, including: L Duplicate mailings and magazine subscriptions by sending back mailing labels requesting all but one be removed L Remove your name/company from junk mail lists by writing to senders requesting removal from mailing. First class mail can write “refused” on it and it will be returned to sender. You can get help by writing Mail Preference Service – Direct Marketing Association, PO Box 3861, NY, NY 10163-3861 L Purge your own mailing lists to eliminate duplication. o Require double sided copying for reports. Set copier and printer defaults to double sided. Group B o Develop report routing lists and minimize the number of employees who receive individual copies. o Reuse envelopes: Cover up old addresses and postage, affix new. o Use envelopes as both send and return envelopes. o Replace memos with e-mail messages. o Design marketing materials that require no envelope – simply fold and mail. o Reduce office scrap paper (letters, faxes) by reusing as scratch paper. o Set word processing defaults for smaller fonts and margins that minimize paper use without sacrificing legibility. |
|
q |
SW-3B |
APH PHF AH All AM AF APF P P PF PF P AH P PF PF APH APF AP H APH PF |
Solid Waste Reduction Methods - Implement five of the following measure with at least three from Group A. Group A o Switch to bulk-dispensed shampoo and other amenities in guest rooms. o Select products with the least packaging and/or which have easily recyclable packaging. o Donate half-used amenity bottles to local shelters, nursing homes, and halfway houses. o Procure grains in bulk (e.g., flour, salt) packaged in unlined kraft paper bags, which can be recycled with your cardboard. o Designate space to make recycling easier. This space can be used to store all recyclables. o Install air hand dryers in staff washrooms or cloth roller towels instead of paper towels. o Donate excess food to shelters (covered under Good Samaritan law) and/or have an “employee use” policy for leftovers. o Replace disposable flatware and tableware with reusable items. o Arrange with suppliers to be ship orders in returnable/reusable containers. o Require chemical suppliers to take back empty buckets or drums. o Switch from individual condiment packets to refillable bottles. Refill from bulk. o Use cloth napkins instead of paper in the dining areas. Group B o
Work
with vendors to minimize product packaging, use recyclable or reusable
packaging and take-back packaging. o Donate old uniforms and linens to shelters or nonprofits. o Change amenity programs so that rarely used items are supplied only upon request. o Eliminate inner-pack dividers in shipping containers for miscellaneous supplies. o Require corrugated cardboard boxes instead of waxed cardboard for produce. o Replace: ¨ In-room plastic cups with glass cups; ¨ Cocktail napkins with reusable coasters; and ¨ Styrofoam cups in the coffee machine area with reusable cups. o Reduce number of garbage bag liners used. o Replace wire/plastic hangers with permanent hanger to lower theft and replacement costs. o Purchase reusable hats for kitchen employees instead of single use disposable paper ones |
|
q |
SW-4B |
All P FH M H M A P H FM PH PF |
Segregate, Reuse or Recycle Materials - Implement five of the following measures with at least two from Group A. Group A Implement a hotel-wide recovery and recycling program: (Each category of material listed here is considered one measure.) o Fiber (at least one of these types of fiber) - ¨ Cardboard (corrugated cardboard boxes) ¨ Mixed Paper – (includes junk mail, scrap paper, colored paper) ¨ Newspapers ¨ Office paper – (computer paper, copier paper, white ledger) o Wood - pallets, wood from remodeling activities o Food and Beverage Containers (Glass, Metal and Plastic - includes all glass, plastic and aluminum containers with deposit value and glass and metal non-deposit containers) o Scrap Metal - from remodeling activities o Plastics – water bottles from guest rooms, condiment containers, packaging materials and non-deposit containers. Group B o Do “grasscycling”. Rather than throw away, leave grass clipping on the ground. o Use shredded paper for packaging needs instead of purchasing styrofoam pellets, bubble wrap, other packing materials. o Send used toner cartridges back to the manufacturer for recycling or refilling. o Use stained or old guest towels and washcloths as rags. Group B (continued) o Compost or recycle pre-consumer vegetable/fruit trimmings. o Require laundry service to use reusable bags to transport dirty and clean linen. o Use refillable containers for sugar, salt and pepper, and any other condiments used |
|
q |
SW-5B |
P PM P PM PM PM P P P |
Purchase Recycled/Reused Products - Implement three of the following measures with at least two from Group A. Group A o Implement procurement guidelines for purchase and use of products with recycled content. These products include but are not limited to: L Pencils/rulers and other desk accessories L Recycling containers L Refuse pails and bags (recycled HDPE trash liner bags instead of ones made of LDPE or LLDPE) L Rubber hoses made from tires L Toilet seat covers (public bathrooms) L Take-out containers – paperboard and plastics (#1 and #2, not #6 and #7) o Purchase mulch, soil amendments and compost made of plant trimmings, or green waste. o Purchase toilet tissue, facial tissue and paper towels and office paper with recycled content o Purchase recycled content construction materials when building/remodeling (such as plastic lumber for decking, benches and railing, carpet, carpet padding, etc). Group B o Procure free recycled paint from the Alameda County Household Hazardous Waste Facility for use as a quality primer. o Purchase recycled oil and/or antifreeze for fleet vehicles. o Use rechargeable batteries for TV remotes, beepers, etc . o Use recyclable laser and copier toner cartridges. o Purchase re-treaded tires for your fleet vehicles. |
|
|
|
|
Our hotel is also reducing solid waste as follows:____________________________________ |
Hotel & Motel - Energy Conservation Standards
|
q |
ECS-1 |
AM |
Have a commercial energy assessment of your facility done. (Review annually to determine if additional measures can be implemented.) |
|
q |
ECS-2 |
M |
Perform regularly scheduled maintenance on your heating, ventilation and air conditioning (HVAC) system. · Clean permanent filters with mild detergents every two months (change replaceable filters every 2 months). · Check entire system each year for coolant and air leaks, clogs, and obstructions of air intake and vents. (in
addition, implement either Standard 3A or 3B, next page) |
|
q |
ECS-3A |
AM |
Demonstrate a 15%
reduction of your annual energy use through any measure or combination of
measures, or Meet the requirements in the following two categories (at least seven measures): 1. Alternative Technology – meet at least two requirements and up to seven 2. Behavioral Changes - supplement alternative technology requirements from this category. |
|
q |
ECS-3B |
M M APM APM PM AM PH P P MH M MF MF MF MH M M MH A AHM AHM M AH
M M M F F H H FM H H |
Alternative Technology -
Implement at least two measures.
At least one measure must be from Group A. Group Ao Install sensors on vending and ice machines and place machines in shaded areas . o Install programmable on/off timers and sensors for low occupancy areas. o Retrofit incandescent bulbs with halogen par lamps, compact fluorescent, low voltage track lighting. o Assess 24-hour lighting, upgrade fluorescent lighting with T-8 lamps with electronic ballasts (T-8 systems consume up to 40% less energy than conventional T-12 systems). o Retrofit exit signs with LED or fluorescent bulbs. o Install occupancy sensors to control light/AC/heat and TV, or o Install energy efficient washers and dryers. o Select electrical equipment with energy saving features (e.g. Energy Star) . o Install and use computer hardware programs that save energy by automatically turning off idle monitors and printers. Group B o Install a booster heater for dishwashers and laundry equipment. o Plant native shrubs or trees near windows for shade. o Install open-door buzzers on walk-in refrigerators. o Install plastic air curtains and air blowers over walk-in refrigerator doors. o Install timers on hood fans, exhaust systems and hood lights. o Install dryer dampness sensors. Behavioral Changes -
To supplement alterntive technology changes, implement as many
measures as needed to total seven energy saving measures. Most of your
measures must be from Group A. Group A o Insulate all major hot water pipes and storage tanks. o Use weather stripping to close air gaps around doors and windows. o Clean fixtures, bulbs, ceilings, walls and windows (dirt can reduce efficiency by 50%). o Use light switch reminders to remind guest and staff to turn off lights. o Set thermostat to 78 for cooling, 68 for heating in unoccupied rooms. o During low occupancy periods, group guests in relation to mechanical and electrical systems. (saves energy in unused areas). o Plug equipment and appliances into a time switch to ensure they are off after hours. o Institute a policy that all electronic devices and lighting be turned off in non-occupied rooms) . Group B o Drain and flush hot water tanks every 6 months to prevent scale build up and deposits (This can reduce heating efficiency). o Set hot water heaters to standard 125-130 degrees. o Turn cooling units off when the weather is cooler. o Reduce dishwasher hot water temperature to lowest temperature allowed by health regulations. o Operate dishwashers only when fully loaded. o Keep evaporator coils free of excessive frost. o Keep condenser coils free of dust and lint. o Check pilot lights for proper adjustment. o In summer, close guest room blinds and curtains to block sunlight and keep room cooler. o
Clean lint filters after every drying load. Our hotel is also saving energy as follows:_________________________________________ |
|
q |
WCS-1 |
AM |
Conduct a professional water assessment or have one done by your water supplier. (Review annually to determine if additional measures can be implemented.) |
|
q |
WCS-2 |
AMFH |
Complete all of
the following water conservation
measures applicable to your business: · Learn how to read your water meter. · Understand water bill and monitor monthly for early indications of problems. · Place signs or put bibs on faucets reminding employees and customers to conserve water · Use water saving strategies for cleaning and document these policies. · Check water system and toilet tanks for leaks (Put drops of food coloring into toilet tank; if color leaks into bowl check seal for leak, indicates flapper valve is defective) · If Irrigation System is in place: L Adjust for proper coverage. Check sprinklers regularly to be sure the lawn is being watered and not the sidewalk or parking spaces. Calibrate sprinklers to achieve even water distribution. L Repair all defective lines and sprinkler heads. L Alter irrigation times and durations with the seasons. Water during early morning hours to decrease water loss from evaporation
in
addition, implement either Standard 3A or 3B |
q |
WCS-3 |
S |
Demonstrate a 15%
reduction of your annual water use through any measure or combination of
measures, or Meet the following requirements: |
|
q |
WCS-3B |
AMP AMP AMP MP AH AHP AP MP AM
H F M M F |
Water Conservation Practices: Implement at least three measures from Group A , or two from Group A and 2 from Group B. Group A o Install low flow aerators (80 psi) - 1.5 gpm for sink faucets (2.2 gpm is OK for kitchen) o Install low flow showerheads 2.5 gpm or less (80 psi) o Install ultra low flow toilets – 1.6 gallons per flush max (rebates available in some areas) o Install quick closing toilet valves. o Institute an optional towels and linens reuse policy for guests. o Install water efficient washers. o Replace water-cooled equipment with air cooled equipment. o Install plastic toilet dams, or plastic bags, to reduce water use in non-ultra low flow toilets. o
If local rules allow, install a greywater system to
deliver reusable water for cooling, washing, and watering landscapes. Group B o Reduce water levels in washing machines. o Soak dirty pots and pans verses cleaning with running water. o Use soaker hoses (made from recycled rubber) to deliver water directly to plant roots. o Landscape with drought resistant plants. o Implement a water conservation policy for food servers. Our hotel is also saving water as follows:___________________________________________ ____________________________________________________________________________ |
Hotel & Motel - Pollution Prevention Standards
|
q |
PP-1
|
All
|
Conduct an assessment of your facility to identify pollution prevention opportunities. (Review annually to determine if additional measures can be implemented.) · Obtain Material Safety Data Sheets (MSDS) for all cleaning products, building maintenance materials, pesticides, fertilizers, and laundry products you use. Identify harmful products and look for safer alternatives. · Survey each department of your hotel and identify actual and potential sources of pollution. Catalog your findings and establish a plan to prevent pollution in these areas. in
addition, implement either Standard 2A or 2B-6B |
|
q |
PP-2A
|
All
|
Demonstrate a 25% reduction of your annual pollutant
releases (hazardous waste generation, industrial discharges, and air
emissions), and at least 1 measure from the Vehicle Emission category
below; or (See page
listing vehicle emissions measures) Meet the requirements in the following
five categories: 1. Good Housekeeping and Operating Procedures; 2. Material, Product, Technology or Process Changes; 3. Reuse or Recycle Hazardous Materials or Waste; 4. Prevent Contamination of Storm Water and Runoff; and 5. Reduce Vehicle Emissions |
|
q |
PP-2B
|
P MHF MHF M M MF MF F F |
Good Houskeeping and Operating Procedures - Implement four of the following measures. At least two measures must be from Group A Group
A o Restrict the use of any harmful products by: 4 Purchasing them in small quantities; and 4 Limiting access to authorized personnel. o Reduce or eliminate the use of chemical pesticides. ` Use biologic controls ` Use traps and barriers ` Use less toxic pesticides such as soaps, oils, and microbials ` Change planting, irrigation or cultivating procedures ` Use pest resistant plants ` Correct situations that attract and harbor pests ` Find out more about Integrated Pest Management o Locate all hazardous materials storage and waste away from storm drains. To capture spills, install secondary containment or berms around areas where liquids are stored or transferred o Develop a composting program for waste plant material. Group
B o Keep dumpster areas and loading docks free of litter. o Cover dumpsters to keep water out of the garbage. o Minimize kitchen grease from washing down sewer drains by scraping grease from trays, grills, and pans into the waste grease can. o Place baskets in drains to catch solids which then can be composted. |
|
q |
PP-3B
|
PMH AP HFM AP M M M AP AP APM APM PH P PH PF |
Material, Product, Technology or
Process Changes -
Implement at least three of the following measures. At least two of the measures must be from
Group A. Group A Review your pollution prevention assessment and replace harmful products with safer alternatives.for cleaning products, paints, pesticides and solvents. Establish a list of acceptable products. List specific product placements below. o Cleaning products _____________________________________________________ o Paints _______________________________________________________________ o Solvents _____________________________________________________________ o Pesticides/biocides _____________________________________________________ o Other ________________________________________________________________ o Use an energy provider that has been certified through the Green-e Program. (Administered by Green
Power Board and the Center for Resource Solutions at 1-888-63-GREEN.) o Eliminate aerosols and replace them with pump dispensers. o Use natural or low emissions building materials, carpets or furniture. o Use electric power tools rather than gas powered tools. o Use paint removal methods that minimize uncontrolled dust and debris (such as wet scraping, tenting or HEPA-vac instruments) and avoid chemical paint stripping. o Use high-efficiency paint spray application equipment.. o Use other certified Bay Area Green Businesses (i.e., printers and auto repair) for services. o Replace standard fluorescent lights with low or no mercury fluorescent lights. o Buy recycled oil for your vehicles and equiipment. o Buy rechargeable batteries. Group B o Switch from commercial air fresheners to potpourri or vinegar & lemon juice. o Switch from toxic permanent ink markers/pens to water-based markers . o Purchase laundry detergents that have little or no phosphates. o Purchase dish washing detergent with reduced VOCs (a source of air pollution). |
|
q |
PP-4B
|
AM PM AM APM M |
Reuse/Recycle Hazardous Materials/Waste - Implement at least three of the following measures: o Donate leftover paint to local anti-graffiti program or paint exchange program. o Recycle toner cartridges for copiers and printers o Dispose of non-alkaline batteries at local small quantity generator facility or through NICAD battery recycling program. o Send spent flourescent tubes to a mercury recycling company o Recycle your used motor oil |
|
q |
PP-5B
|
M M MF M MP AM AM M |
Storm Water Runoff Contamination Prevention - Implement at least three of the following measures. At least one measure must be from Group A. Group A o Install a catch basin filter in your parking lot storm drains. o Clean private catch basins once each year, before the first rain.. o Do not clean equipment, tools, vehicles or floor mats where water may flow into street, gutter, storm drain or creek. Group B o Label all storm water inlets to prevent dumping. o Post signs at trouble spots (e.g., loading docks, dumpster areas, outside hoses) describing proper practices. o Use landscaping to minimize erosion problems, especially during construction or remodeling. o During construction, confine, contain and properly dispose of construction and demolition debris to protect storm drains, workers and the public. o Locate all hazardous materials and waste storage away from storm drains. Install containment or berms around liquid storage and transfer areas to capture spills. |
|
q |
PP-6B
|
A A A AM AP AM AM A All |
Pollution Prevention from Vehicle Emissions - Implement at least three of the following measures to encourage your employees to use commute alternatives and to minimize trips related to your operations.. o Make information (transit schedules, commuter ride sign-up sheets, etc.) available to employees. o Offer lockers and showers for employees who walk, jog, or bicycle to work. o Offer employee incentives for car pooling or using mass transit, such as a guaranteed ride home if needed. o Set aside car pool/van pool parking spaces. o Arrange for van transportation between your facility and remote events. o Offer electric vehicle recharge ports for visitors and employees using electric vehicles. o Convert company vehicles to natural gas, alternative fuels, or electricity. o Provide information on van pool or mass transit services to and from the airport and other transportation centers. o Link your trips to accomplish all errands for your hotel in one outing. Our hotel also prevents pollution as follows:________________________________________ ____________________________________________________________________________ |
Return your completed checklist to:
Green Business Program
East Bay Small Business Development Center
519 17th Street, Suite 210
Oakland CA 94612
Call us with any questions at : 510-567-6770
Or email Pamela Evans at: pevans@co.alameda.ca.us