| - 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 numeric goal to reduce overall materials that go to the landfill |
| - Donate excess food from events |
| - Compost food waste and other compostables |
| - 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 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 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 |
| - 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 latex paints that are low-VOC |
| - 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 |
| - Other Activities: Compost post consumer food waste from Observatory Hill Dining Hall and hope to expand program |
| - Track overall water usage and wastewater |
| - Have a numeric goal to reduce water consumption over time |
| - Perform preventative maintenance to stop drips and leaks |
| - Use water-flow metering to discover leaks and areas of high use |
| - 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 |
| - Utilize metering and rain gauges |
| - Have an effective storm water management plan |
| - Other Activities: Have removed trays from all dining halls to save water |
| - Track overall energy bills |
| - Have had an energy audit to identify efficiency opportunities |
| - 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 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 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 of directional (downward-facing) lighting in parking areas and other outdoor areas |
| - Use LEED criteria when developing new buildings |
| - Are working to achieve LEED-EB (existing building) certification through operational changes and renovations |