| - 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 |
| - 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 non-bleached napkins and coffee filters |
| - Provide condiments, cream and sugar, etc. in bulk |
| - 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 |
| - 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 |
| - 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 |
| - Use a nutrient management plan that minimizes the use of fertilizers in landscaping |
| - 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 |
| - Utilize drought tolerant species |
| - Minimize lawn areas |
| - Minimize impervious areas (paving, concrete, etc.) |
| - Maintain vegetative buffers around streams and ponds |
| - Track overall energy bills |
| - Have evaluated existing ovens and other kitchen equipment for energy efficiency |
| - Have considered upgrading to an Energy Star Commercial Kitchen Package |
| - 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 |
- Use natural lighting
Source of energy |
| - Use occupancy sensors to turn on / off lights |
| - Purchase ENERGY STAR computers, appliances, etc. |
| - Have ENERGY STAR qualified windows and doors |
| - Purchase "Green Tags" or "Renewable Energy Certificates" to support new renewable energy resources |
| - Use EnergyStar's Benchmarking Tools for the Hospitality Industry |