| - Track overall solid waste costs |
| - Have a numeric goal to reduce overall materials that go to the landfill |
| - Use bulk soap dispensers instead of individual soaps/shampoos in guest rooms |
| - Use refillable shampoo bottles rather than single-use bottles |
| - Instruct housekeeping staff to save and reuse unopened items |
| - Recycle fryer grease |
| - Donate excess food from events |
| - Compost food waste and other compostables |
| - Have an effective food inventory control system to minimize waste |
| - Do not use any disposable containers, dishware, cutlery, or cups |
| - Use and compost disposable containers made of compostable material (corn, bamboo, potato starch, sugarcane, etc.) |
| - Use cloth napkins |
| - Use reusable coffee filters |
| - Provide condiments, cream and sugar, etc. in bulk |
| - Use water pitchers to minimize the use of single-use bottles |
| - Use bulk soap dispensers in public restrooms |
| - Remove facility and staff names from junk mail lists when possible |
| - Reuse scrap paper for notes |
| - Reuse or donate shipping and packing supplies (peanuts, bubble wrap, etc.) |
| - Use refillable pens and toner cartridges |
| - Purchase recycled paper with a high-percentage recycled content |
| - Make double-sided photocopies and avoid making extra photocopies |
| - Use electronic correspondence and forms when possible |
| - Use green cleaning products that are dispensed in bulk |
| - Install carpet with sustainable or recycled content and low-VOC adhesives |
| - Use reused building materials or those from sustainable sources |
| - Use latex, low or no-VOC paints |
| - Re-use paint thinners |
| - Properly recycle and/or dispose of thinners and solvents |
| - Perform preventative maintenance on all appliances, HVAC systems, plumbing, and vehicles |
| - Minimize use of pesticides and herbicides in landscaping |