PRO-Green Initiatives

The following PRO-Green Initiatives are 1-3 year goals based on average 2008/2009
consumption.

Reduce Waste Consumption by 10% in 2010 and 20% in 2012

  • Recycle paper, newspaper, cardboard, glass, aluminum, and/or plastic
  • Print on post-consumer recycled content paper
  • Use paperless check-in/check-out
  • Recycle toners and inkjet cartridges
  • Recycle in-room electronics
  • Recycle hangers
  • Default settings for printers to “double-sided”
  • Implement “by-request” policy for phone books
  • Offer check-out envelopes by request only
  • Use consumable paper products made from recycled fibers, with the following minimum post-consumer content:
  • Toilet tissue: 20%
  • Facial tissue: 10%
  • Napkins and paper towels: 40%
  • Collect used amenities for donation to charity or recycling where practicable
  • Offer towel and/or linen reuse option
  • Develop an environmentally sensitive purchasing policy

Reduce Energy Consumption by 10% in 2010 and 20% in 2012

  • Convert lighting in hallways, exit signs, lobby lights, etc. to energy-efficient lighting where possible
  • Close/open curtains depending on season
  • Use cold water laundry system, except on Food & Beverage linens. 
  • Install motion sensor switches in all back-of-house storage areas
  • Purchase Energy Star equipment/appliances

Reduce Water Consumption by 5% in 2010 and 10% in 2012

  • Use low-flow, energy-efficient and water-conserving showerheads, toilets and faucets
  • Collect used amenities for donation to charity or recycling where practicable
  • Offer towel and/or linen reuse option

Achieve 100% Compliance with Eco-Friendly Cleaning Products in 2010 (including laundry, kitchen and housekeeping products)

  • Use non-phosphate, nontoxic biodegradable cleaning products. 
  • Obtain Green Seal, Green Leaf of Local State Certification of all properties in 2010. 

Implement Sustainable Food & Beverage Practices in 2010

  • Roll out local, organic, sustainable menu choices in full-service restaurants as recommended by Chef Michel Nischan
  • Buy local and organic produce whenever possible
  • Follow Seafood Watch “buyers guide” for sustainable seafood choices
  • Eliminate endangered animals and fish from menus
  • Donate leftover food to a local shelter or food bank whenever possible
  • Minimize the use of disposable food service items
  • Eliminate the use of Styrofoam cups
  • Eliminate bottled water in restaurants through high-tech, on-site water filtration system (Natura Water) wherever possible
  • Recycle restaurant oil & grease

Event Operations

  • Use recyclable pens, i.e. Bic Ecolutions pens.
  • Room’s setup with 100% Recycled Paper writing Pads/Cards/Blotters.
  • Recycling containers, clearly labeled and in place in meeting rooms/pre-function areas.
  • Rooms setup with water coolers and / or water pitchers / carafes, reusable glassware (If  plastic water bottles are requested,  must be US sources).
  • Florescent lights used in meeting rooms where appropriate.
  • Lights / HVAC turned off in rooms when not in use.
  • Motion sensors on light panels installed in each meeting room.
  • Decorative metal buffet tables.
  • Whiteboards are available for customer use.
  • Linen-less conference tables are utilized for all meeting setups.
  • Nametag collection bins are available.

Food & Beverage: No Styrofoam or disposable cups!

  • All napkins to be cloth or recycled paper.
  • Box lunch program; available in eco-friendly recycled boxes).
  • Americas Second Harvest Program or similar program for donating surplus event food is in place.
  • Organic tea and fair-trade coffee is provided on every coffee break.
  • “Green” coffee break menus are in place.
  • PCW (post consumer waste) cocktail napkins used for coffee breaks and bars.
  • Plastic or wood stirrers replaced with reusable spoons.

Event Planning

  • Paperless billing is being promoted and executed during the post event phase.
  • Paperless event menus/ proposals are sent to each customer that requests them.
  • Website EcoEvents Fact Sheet is in place on the hotels website.
  • BEO’s are printed double sided (when possible).

Bolded initiatives represent those that are mandatory at all Prospera properties; un-bolded

initiatives represent those that we are striving to implement at all properties.

 



© 2009 Prospera Hospitality