 |
Virginia Green
Restaurants
|
 |
Harry's Tap Room Clarendon
Arlington, 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.
Harry's Tap Room Clarendon
Harry's is a an American restaurant featuring local, natural and organic products. We are located in the town center known as The Market Common Clarendon.
We have Gone Green because it is compatible with our operational beliefs, it suits our guests and it benefits our community and our future guests.
We have adopted an all-American beer and wine list with over 40 beer selections (8 on tap) and over 100 wines with an emphasis on local products. 16 of our wine choices are from Virginia.
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 compostable and direct this material to available composting operations in your area |
| - Use disposable containers that are recyclable |
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 |
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) |
| - Batteries |
| - 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 |
| - Purchase locally grown produce and other foods |
| - Purchase organic and / or 'sustainably-grown' 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 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 |
| - Use electronic correspondence and forms |
| - Purchase durable equipment and furniture |
| - Other Activities: Most of these are not applicable to our situation |
Use Water Efficiently| - Track overall water usage and wastewater |
| - Have a numeric goal to reduce water consumption over time |
| - Perform preventative maintenance to stop drips and leaks |
| - Have high efficiency dishwashers |
| - Have automatic faucets or toilets in public restrooms |
| - Discourage water-based cleanup (sweep first) |
Conserve Energy | - Track overall energy bills |
| - Have a numeric goal to reduce energy usage over time |
| - Have evaluated existing ovens and other kitchen equipment for energy efficiency |
| - Have considered upgrading to an Energy Star Commercial Kitchen Package |
| - Use LED Exit Signs |
| - Perform preventative maintenance on HVAC system |
| - Have individual thermostats for each room |
- Use natural lighting
Source of energy |
| - Use occupancy sensors to turn on / off lights |
| - Purchase ENERGY STAR computers, appliances, etc. |
| - Use LEED criteria when developing new buildings |
For more information on Harry's Tap Room Clarendon, see
www.harrystaproom.com
or contact Michael Sternberg at michaels@harrystaproom.com or 703-778-7788.
For more information on the Virginia Green program, see www.deq.state.va.us/Programs/PollutionPrevention/VirginiaGreen.aspx.
Virginia Green is a partnership supported by the Virginia Department of Environmental Quality, the Virginia Hospitality & Tourism Association, and the Virginia Tourism Corporation.