Virginia Department of Environmental Quality

Virginia Green
Restaurants

Virginia Green

Union Jack Pub & Restaurant
Winchester, 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.

Union Jack Pub & Restaurant

The Union Jack Pub & Restaurant is a full-service restaurant and bar - mid-range pricing - Specializing in British food as well as American favorites

We had energy efficient appliances, HVAC, bathrooms, tankless hot water heaters and lighting put in when restaurant was built and want to continue to upgrade whenever necessary to continue so reduce our environmental impact.

We purchase locally produced fruits, vegetables and meats.

Virginia Green Activities

This facility pledges that they:
Minimize the use of disposable food service items
- Use disposable containers that are compostable and direct this material to available composting operations in your area 
- Other Activities: Have purchased sugarcane to go boxes

Recycle Grease
- Store the grease and have it picked up by rendering company 
- Periodically pump the grease traps 
- Filter the grease to prolong its life 
- Have a contract with grease filtering company 
- Use our grease to make bio-diesel 

Recycle and Reduce Waste
- Glass (required for Virginia Green) 
- Aluminum Cans 
- Steel Cans 
- Plastic 
- Toner Cartridges 
- Newspaper 
- Office Paper 
- Cardboard 
- Packing Supplies 
- 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 
- Purchase organic and / or 'sustainably-grown' foods 
- Use reusable dishware and glassware & minimize use of disposables 
- Provide condiments, cream and sugar, etc. in bulk 
- Use water pitchers and filtered water to minimize the use of single-use bottles 
- Use screen based ordering systems 
- Use bulk soap dispensers in public restrooms 
- Use high-efficiency hand dryers 
- 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 
- Use electronic correspondence and forms 
- Using 'green' Cleaners that are dispensed in bulk 
- Purchase durable equipment and furniture 
- 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 'integrated pest management' (IPM) 
- Other Activities: we do not have 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) 
- Have automatic faucets or toilets in public restrooms 
- Discourage water-based cleanup (sweep first) 
- Use microfiber technology mops 

Conserve Energy
- Track overall energy bills 
- 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) 
- Use ceiling fans 
- Have a high efficiency heating & air conditioning (HVAC) system 
- 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 
- Use occupancy sensors to turn on / off lights 
- Purchase ENERGY STAR computers, appliances, etc. 
- Have ENERGY STAR qualified windows and doors 
- Use of directional (downward-facing) lighting in parking areas and other outdoor areas 
- Other Activities: We have an Energy Star Commericial Kitchen Package

Union Jack Pub & Restaurant    Union Jack Pub & Restaurant

For more information on Union Jack Pub & Restaurant, see www.TheUnionJackPub.com or contact Richard Oram at phyllis.fullerbb@gmail.com or 877-722-0506.

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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