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 | Include filter changes, coil cleaning, thermostat calibration, and damper adjustments in your ongoing maintenance plan. |
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| Use an energy management system (EMS) to tie in air handling units, HVAC, and lighting to prevent conditioning space when it is not necessary. |
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| Create an incentive programme to encourage your staff to participate in and improve upon environmentally-friendly practices. |
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| Use proper insulation and reflective roof coverings. |
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| Replace electric package terminal air conditioner (PTAC) units with more efficient heat pumps or other geothermal technologies. |
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| When researching individual hotels, if you're in doubt about a hotel's practices, please ASK! The more guests express a desire for a green hotel, the more the industry will listen. |
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| Switch to compact fluorescent light bulbs in guestrooms, lobbies, and hallways. Use sensors and/or timers for areas that are infrequently used. |
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| Offer discounted rates to sustainable living/environmental organizations who would like stay at and/or hold meetings at your hotel. |
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| Whenever possible, buy food and guest amenities in bulk (i.e., use refillable hair and skin care dispensers). |
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| Install window film to lower heating and cooling loads and reduce glare in guestrooms. |
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| If the hotel has a pool and/or hot tub, install a solar water heating system and use pool and hot tub covers when the pool area is closed. |
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| Minimise the amount of paper used for each guest (ie, reduce paper size of invoices, etc). |
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| Buy previously used or recycled-content products when doing construction or remodeling projects. |
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| Eliminate the use of paper for your sales and marketing efforts. Visit www.hospitalityvmarketing.com for some great ideas. |
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| Consult outside sources to evaluate the total system when replacing major mechanical equipment (such as chiller, water tower, etc). Often, this can lead to downsizing and other opportunities to reduce both the initial investment and operating costs |
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| Start a linen (both towels and sheets) reuse programme in all guest rooms. |
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| Provide recycling bins both in public areas (ie, poolside), in the kitchen and in the back office (including one at each desk) to make recycling as easy as possible. |
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| Use daylight exclusively in your lobby, bar, and restaurant for as much of the day as possible. Consider installing skylights if needed. |
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| Monitor, record and post rates of energy and water use. Make repairs or replace equipment when rate changes indicate problems. |
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| Switch to drought resistant native plants in garden areas. Replace mowed landscaping with native ground cover. |
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| Buy organic, locally-grown food for your kitchen whenever possible |
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| Switch to compact fluorescent lightbulbs in guestrooms, lobbies and hallways. Use sensors and/or timers for areas that are infrequently used. |
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| Switch to low-flow toilets or install toilet-tank fill diverters. |
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| Use least toxic cleaners, sanitizers, paints, pesticides, etc throughout the hotel. Make sure all chemicals are stored safely in a well-ventilated area. |
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| Replace old washing machines with both water and energy conserving models. |
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| Provide your guests with bicycles, walking maps, and information on public transportation. |
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| Install low-flow showerheads and sink aerators. |
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| Donate leftover food to a local non-profit organisation and/or use a compost bin. |
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| Buy organic, locally-grown food for your kitchen whenever possible. |
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| Replace exit signs with Light Emitting Diode (LED) exit signs. |
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| Donate leftover guest amenities, old furniture and appliances to charities. |
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| Fireworks Ban in Anahuac
The Holiday season once again reminds us that the City of Anahuac has an ordinance banning the use of fireworks inside the city limits.Each fireworks related holiday erects signs at the city limits informing of the ordinance.The bank sign flashes the message about fireworks prohibition. |
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| Educate your staff to turn off lights and turn down heating/air conditioning when rooms are unoccupied. Also, during summer months, to close the drapes. |
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| As people take over more and more of the land, we need to provide food, water, and shelter to the animals that are now relying on us for their survival. |
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| Reduce the amount of water used for bathing or showering. |
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| Check out of the hotel via the hotel's electronic program available on the TV in some hotels. You can view your bill, approve it, and help reduce paperwork. |
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| Less packaging could reduce your garbage by about 10%. Save 1,200 pounds of carbon dioxide and $1,000 per year. |
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| Help spur the renewable energy market and cut global warming pollution by buying wind certificates and green tags.
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| Consult outside sources to evaluate the total system when replacing mechanical equipment (chiller, water tower, etc). This can lead to downsizing and other opportunities to reduce both the initial investment and operating costs. |
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| Buy products with less packaging and recycle paper, plastic and glass. Save 1,000 lbs. of carbon dioxide per year. |
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| Idling wastes money and gas, and generates pollution and global warming causing emissions. Except when in traffic, turn your engine off if you must wait for more than 30 seconds. |
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| Own a big vehicle? Carpooling with friends and co-workers saves fuel. Save 790 lbs. of carbon dioxide and hundreds of dollars per year.
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| Create environmental friendly gift baskets with sustainable gift items (compact fluorescent, polybag etc.,) showerhead with mist setting for lowest flow showers, fair trade a variety of nontoxic & biodegradeable cleaning products.
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| Install a low-flow aerator on your showerhead. If you have an old shower, it could cut your water use for that five-minute morning shower down by two-thirds - from 150 litres to 50. |
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| Think of a bath as a luxury. Instead, take a five-minute shower. If you have a low-flow showerhead, that will use less than half the water, saving around 40 litres each time. |
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| Calculate your ecological footprint -- how much water, air and land your personal lifestyle gobbles up. Then, commit to reducing it by one hectare by this time next year. |
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| If your hotel has a restaurant, consider transitioning it into a Certified Green Restaurant or Certified Green Commercial Kitchen . Buy organic, locally-grown food and/or plant an organic garden to provide fresh produce for your guests. |
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| Create an incentive program to encourage your staff to participate in and improve upon environmentally-friendly practices.
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| Provide guestroom recycler baskets for newspaper, white paper, glass, aluminum, cardboard, and plastic. |
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