| - Glass (required for Virginia Green) |
| - Aluminum Cans |
| - Steel Cans |
| - Plastic |
| - Toner Cartridges |
| - Cardboard |
| - Fluorescent Lamps (may required by law) |
| - Batteries |
| - Electronics equipment - computers, etc. |
| - Track overall waste bills |
| - Donate excess food from events |
| - Have an effective food inventory control to minimize waste |
| - Purchase locally grown produce and other foods |
| - Use reusable dishware and glassware & minimize use of disposables |
| - Use water pitchers and filtered water to minimize the use of single-use bottles |
| - Use menus and table placards as opportunity to communicate green activities |
| - Print menus on recycled content paper with soy-based inks |
| - Use Virginia Green logo to indicate organic, local, or sustainable menu choices |
| - Use screen based ordering systems |
| - Use bulk soap dispensers in public restrooms |
| - Purchase recycled content paper towels and toilet paper |
| - Use a last-in/first-out inventory & effective labeling systems |
| - Encourage suppliers to minimize packaging and other waste materials |
| - Purchase from vendors and service providers with a commitment to the environment |
| - Make 2 sided copies / printed materials |
| - Using 'green' Cleaners that are dispensed in bulk |
| - Purchase durable equipment and furniture |
| - Purchase low-VOC carpets and fabrics |
| - Use reused building materials or those from sustainable sources |
| - Use latex paints that are low-VOC |
| - Properly recycle and / or disposal of thinners and solvents (required by law) |
| - Perform preventative maintenance on all appliances, HVAC systems, plumbing, and vehicles |
| - Use less toxic materials |
| - Use 'integrated pest management' (IPM) |
| - Minimize use of pesticides and herbicides in landscaping |
| - Track overall energy bills |
| - Have had an energy audit to identify efficiency opportunities |
| - Calculate the pollution factor of our energy usage by using a pollution calculator |
| - Have evaluated existing ovens and other kitchen equipment for energy efficiency |
| - Use high efficiency compact fluorescent light bulbs in all rooms and in canned lighting |
| - Use LED Exit Signs |
| - Use high efficiency compat flourescent ballasts and lamps (T-5's & T-8's) |
| - Have a high efficiency heating & air conditioning (HVAC) system |
| - Perform preventative maintenance on HVAC system |
| - Have individual thermostats for each room |
| - Have installed additional insulation |
- Use natural lighting
Source of energy |
| - Use lighting sensors to turn on / off lights |
| - Purchase ENERGY STAR computers, appliances, etc. |
| - Use of directional (downward-facing) lighting in parking areas and other outdoor areas |
| - Use LEED criteria when developing new buildings |
| - Use EnergyStar's Benchmarking Tools for the Hospitality Industry |
| - Other Activities: Applied energy efficient film on windows and skylights. |