Virginia Department of Environmental Quality

Virginia Green
Restaurants

Virginia Green

Douthat Lake View Restaurant
Millboro, VA


Virginia Green is the Commonwealth of Virginia’s campaign to promote environmentally-friendly practices in all aspects of Virginia’s tourism industry. Virginia Green has established "core activities" specific to each sector of tourism, and these practices are considered the required minimum for participation in the program. However, Virginia Green encourages its participants to reduce their environmental impacts in all aspects of their operations, and this profile provides a full list of all their “green” activities. These are the activities that guests / customers can expect to find when they visit this facility.

Douthat Lake View Restaurant

Douthat is a state park with cabins, camping, swim beach, and other park ammenities. The restaurant is located in a rustic setting which provides an aesthetic view of the lake.

Many of these standards have been in place as part of routine operations. As a conservation organization, protecting and reducing impacts on the environment can be achieved by implementing Green standards throughout the park.

In addition to the activities listed below, Douthat State Park Restaurant also composts office paper.

Virginia Green Activities

This facility pledges that they:
Minimize the use of disposable food service items
- Use disposable containers that are made from bio-based materials 
- Use disposable containers that are made from recycled content paper 
- Use disposable containers that are recyclable 

Recycle Grease
- Periodically pump the grease traps 

Recycle and Reduce Waste
- Glass (required for Virginia Green) 
- Aluminum Cans 
- Plastic 
- Toner Cartridges 
- Newspaper 
- Office Paper 
- Cardboard 
- Packing Supplies 
- Fluorescent Lamps (may required by law) 
- Electronics equipment - computers, etc. 
- Track overall waste bills 
- Have numeric goal to reduce overall materials that go to the landfill 
- Have an effective food inventory control to minimize waste 
- 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 screen based ordering systems 
- Use high-efficiency hand dryers 
- Purchase recycled content paper towels and toilet paper 
- Purchase from vendors and service providers with a commitment to the environment 
- Make 2 sided copies / printed materials 
- Use electronic correspondence and forms 
- Purchase durable equipment and furniture 
- Use latex paints that are low-VOC 
- Re-use paint thinners 
- 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 
- Use a nutrient management plan that minimizes the use of fertilizers in landscaping 

Use Water Efficiently
- Track overall water usage and wastewater 
- Perform preventative maintenance to stop drips and leaks 
- Have high efficiency dishwashers 
- Have low flow bathroom sink faucets and showerheads (sink faucets use no more than 1.5 gallons per minute (gpm), showerheads no more than 2.5 gpm) 
- Have low flow toilets (use 1.6 gallons or less per flush - 1.6 gpf) 
- Discourage water-based cleanup (sweep first) 
- Have an effective landscape management plan 
- Have an effective storm water management plan 
- Minimize impervious areas (paving, concrete, etc.) 
- Use rain barrels (www.epa.gov/reg3esd1/garden/index.htm) 
- Maintain vegetative buffers around streams and ponds 
- Other Activities: Constructed rain barrels for use in irrigating landscaped areas.

Conserve Energy
- Track overall energy bills 
- Have a numeric goal to reduce energy usage over time 
- Use high efficiency compact fluorescent light bulbs in all rooms and in canned lighting 
- Use high efficiency compat flourescent ballasts and lamps (T-5's & T-8's) 
- Perform preventative maintenance on HVAC system 
- Have individual thermostats for each room 
- 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 

Douthat Lake View Restaurant    Douthat Lake View Restaurant

For more information on Douthat Lake View Restaurant, see www.dcr.virginia.gov/state_parks/dou.shtml or contact Theresa Duffey at theresa.duffey@dcr.virginia.gov or 804-786-9025.

For more information on the Virginia Green program, see www.deq.state.va.us/Programs/PollutionPrevention/VirginiaGreen.aspx.

Virginia GreenVirginia Green is a partnership supported by the Virginia Department of Environmental Quality, the Virginia Hospitality & Tourism Association, and the Virginia Tourism Corporation.

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