green sails as green sellsOur Green Foodie Challenge

At the August 26, 2008, Green Drinks we introduced our "Green Foodie Challenge," in which we ask the to the hospitality community – all those involved in food – what they are doing to operate in a manner that is “As Green as Possible.”

With Green Drinks being hosted by many food service establishments, it's only appropriate for us to learn what we and their patrons are experiencing. With our area so tourism oriented, Greening of such businesses IS big business and makes a huge impact on our environment and the Bay.

Annapolis Green is calling this business awareness “Green Sails as Green Sells.” A number of organizations are developing criteria and recognition programs for food establishments that excel in this area. We are asking food establishments that are going Green to report on what they are up to so it can help spread the word.

Watch this page for future reports about the Green Foodie Challenge. Establishments reporting in so far are:

ahh coffee

  • Ahh, Coffee! buys its coffee from Chesapeake Roasting, a company that gives back a portion of its profits to the Chesapeake Bay Foundation
  • Converted from foam plates to glass and recycled paper plates for food service and plastic hot cup lids are now by request only
  • Offers insulated coffee cup sleeves that are made of recycled paper
  • Offers a 5% discount to those who bring in their own coffee mugs, thus lessening the impact on local landfills
marriott annapolisGreen at the Annapolis Marriott Waterfront Hotel

The Green team at the Annapolis Marriott continues to work on environmentally friendly initiatives. It is important to our hotel to be conscious of the environment and to involve our guests in the process. Changes have been made to our day to day operations to reduce negative impacts on the environment.

Many of the changes have been made in the operation of the hotel in order to become a sustainable business. Changes have been made in the everyday routine, such as two sided printing to reduce paper usage. Recycled paper is purchased for office use and email is a major form of communication among the staff to reduce paper waste. Guests are encouraged to drop off their used newspapers at the front desk for us to recycle for them.

Motion sensors have been installed in linen closets. Compact fluorescent light bulbs (CFLs) have replaced ordinary light bulbs in hallways, bathrooms, and guestrooms. Also, low-flow shower heads and faucet aerators have been installed in bathrooms to reduce water consumption. In addition, guests are invited to join the linens and towel reuse programs while staying at the hotel to help reduce water and energy consumption.

Improvement of the indoor air quality is also a focus of the “green” team at the Annapolis Marriott. Improvements are done through the introduction of PURE rooms offering excellent air quality in guestrooms for people with allergies. The Annapolis Marriott is also a smoke-free hotel. Air filters are changed regularly as part of our preventative maintenance program.

Laundry products have been chosen to be more environmentally friendly. Paper, cardboard, glass, and plastic materials are recycled daily. And coreless tissue paper is used in public restrooms reducing waste.

Recycling has expanded to include the banquet events. Hundreds and hundreds of bottles and cans are recycled after our weekend events and the weekday conferences and meetings. We have always recycled used batteries, fluorescent light bulbs, and other dangerous items that can leech into the Bay from landfills since the program was initially implemented.

After we lost our renown bell captain and favorite personality, Roosevelt Sterling, we purchased and had planted 50 trees through the Arbor Day Foundation to be planted in the Huron-Manistee National Forest in his honor.

These are some examples of what the Annapolis Marriott implements with its green efforts to become a more sustainable business practice. Sustainability is becoming a part of everyone’s daily lives and is becoming more important for corporations to work with other corporations with the same goals. Our goal is to do our part to protect our environment and still provide exemplary service and a beautiful product. Going green is an ongoing process and more initiatives and best practices will be introduced for further improvements in the hotel operations.

atwater's logoAtwater's
25 Market Space

  • Collaborates with local farms and suppliers that uphold the same views on the environment as they do
  • Creates a daily menu containing produce, meats, and grains from within 300 miles

sustainable annapolis logoAtwater's was named an Annapolis Certified Environmental Stewards by earning more than 100 points from a checklist of categories including: serving local food, energy efficiency improvements, water conservation, environmental education efforts and more, consistently showing initiative to decrease its negative impacts on the Chesapeake Bay and increase awareness of the importance of environmental stewardship.

b.b. bistro logob.b. Bistro
112A Annapolis Street

b.b. Bistro features the products of many local suppliers and sustainable, organic farms. They purchase from the local Farmers Markets. They compost their coffee grounds. All of their kitchen scraps are fed to the chickens at Mystic Acres Farm and Nicholson Farm which produces their eggs.

They recycle all of their bottles and cardboard. They produce only one large can of garbage per week. They support their neighbors by purchasing locally grown produce and herbs. They grow their own herbs, peppers and tomatoes in a garden in the front of the Bistro.

sustainable annapolis logoIn April 2009 b.b. Bistro was named one of the first Annapolis Certified Environmental Stewards by earning more than 100 points from a checklist of categories including: serving local food, energy efficiency improvements, water conservation, environmental education efforts and more, consistently showing initiative to decrease its negative impacts on the Chesapeake Bay and increase awareness of the importance of environmental stewardship.

the big bean logoIn The Big Bean's efforts to become more Green... it now:

  • Recycles plastic, glass, and all cardboard
  • Recycles newspapers at the local pet store
  • Location with outdoor tables & chairs on the B&A Trail encourages bikers & walkers. Bike stand provided.
  • "Brought Cup" discount to encourage customers to bring their own mugs
  • Return & reuse coffee bean bag discount to encourage customers to reuse their bags
  • Reduced paper towel consumption by using reusable white cloth rags
  • Coffee grounds collected for garden composting by employees, customers and the local elementary school
  • Switched to bio-degradable phosphate-free espresso and coffee pot cleaner and other general cleaning supplies
  • 95% of coffee catering is provided in returnable airpots instead of paper "to go" boxes
  • Buys from "green" coffee roaster, Chesapeake Bay Roasting Company, and from a local bakery for pastries, biscotti, cookies & bagels
  • Initiated paper and cardboard recycling bin for its shopping center

boatyard bar and grillThe Boatyard Bar & Grill Has recycled all paper, bottles and cans since opening in 2001.

It is a member of One Percent for the Planet, an alliance of businesses that pledge at lease one percent of annual sales to environmental organizations worldwide. Founded by Patagonia, Inc., founder and owner, Yvon Chouinard, it now has over 500 members including singer/song writer Jack Johnson.

The Boatyard holds the annual Bands In The Sand event to benefit the Chesapeake Bay Foundation that has raised over $100,000 for CBF for each of the past two years

The Boatyard holds an Annual Spring Rockfish Tournament at which 700-800 fishermen each year raise money for the Chesapeake Bay Foundation and Coastal Conservation Association, Maryland. The Boatyard Innovated this tournament to be "catch and release" only. Now its seventh year, this event has raised in excess of $125,000 for these causes.

brusters logoBrusters Real Ice Cream
1409 Forest Drive

Brusters' environmental policies include complying with environmental regulations, monitoring waste disposal and increasing recycling, using environmentally friendly cleaning supplies and paper goods and food products. The staff is also instructed to reduce packaging offered to customers whenever possible and to operate all machinery as efficiently as possible. Parts of Brusters' environmental plan include efficient lighting and HVAC, low VOC partially recycled content flooring, a relationship with the food bank, and water saving ice cream production capabilities. 

sustainable annapolis logoIn April 2009 Brusters was named one of the first Annapolis Certified Environmental Stewards by earning more than 100 points from a checklist of categories including: serving local food, energy efficiency improvements, water conservation, environmental education efforts and more, consistently showing initiative to decrease its negative impacts on the Chesapeake Bay and increase awareness of the importance of environmental stewardship.

More about Brusters' environmental policy.

cafe normandieCafé Normandie
185 Main Street

Restaurant owner, Jean-Louis Enennou, hauls the restaurant’s recyclables to the Anne Arundel County recycling facility, composts all of his own food scraps and makes his own biodiesel fuel from the restaurant’s used oil.

sustainable annapolis logoIn July 2009 Brusters was named one of the Annapolis Certified Environmental Stewards by earning more than 100 points from a checklist of categories including: serving local food, energy efficiency improvements, water conservation, environmental education efforts and more, consistently showing initiative to decrease its negative impacts on the Chesapeake Bay and increase awareness of the importance of environmental stewardship.

cantlersJimmy Cantler's Riverside Inn

...is recycling cardboard and cans and moving toward more Green initiatives, including compostable to-go containers.

galway bay logoGalway Bay
63 Maryland Avenue

Last year The Irish Restaurant Company ownership and management made a commitment to an operational Green Mission. This mission has now been incorporated within each of our restaurants and into our everyday policies. We hope that you have already seen some the benefits of these changes both to your own quality of life and the sustainability of all of our natural resources.

Mission Statement

green irishIt is our mission to measurably reduce our carbon footprint on the environment. Provide high quality food and beverage service with a sustainable, recyclable and local emphases on all products used in the course of our business. It is our goal to fully establish these practices throughout our restaurants by the end of the year 2009 and ensure that the following policies have been firmly established as daily operational standards.

  1. Conversion of all disposable products to recyclable or compostable materials
  2. Elimination of 99% of all plastic products used in the service of food and beverage items
  3. Work with primary suppliers to ensure that at least 50% of all food products and produce purchased are sourced from local suppliers located within a 300 mile radius of each operation
  4. Conversion to total zero trans fat cooking and packaged food products
  5. Introduction of recycling program for at least 50% or greater of used fryer oil
  6. Separation and recycling of all cardboard, plastic and glass containers
  7. Convert or change utility suppliers and move toward the purchase of wind or other sustainably produced power as it becomes available
  8. Convert, where possible, all light bulbs to low wattage, energy efficient bulbs
  9. Introduce staff training, faucet adapters and waterless toilets to save water wherever possible
  10. Work with smaller local farms to source hormone free, organic meat products
  11. Avoid whenever possible farm raised seafood
  12. Offer allergy sensitive menus for food and beverage items as well as allergy sensitive recipes for favorite menu items

sustainable annapolis logoIn July 2009 Galway Bay was named one of the Annapolis Certified Environmental Stewards by earning more than 100 points from a checklist of categories including: serving local food, energy efficiency improvements, water conservation, environmental education efforts and more, consistently showing initiative to decrease its negative impacts on the Chesapeake Bay and increase awareness of the importance of environmental stewardship.

Georgian House Bed & Breakfast

sustainable annapolis logoGeorgian House was named one of the Annapolis Certified Environmental Stewards by earning more than 100 points from a checklist of categories including: serving local food, energy efficiency improvements, water conservation, environmental education efforts and more, consistently showing initiative to decrease its negative impacts on the Chesapeake Bay and increase awareness of the importance of environmental stewardship. All of its cleaning products are biodegradable and do not contain nitrilotriacetic acid, chlorine bleach or phosphates. The B&B recently made improvements to improve its energy efficiency.

herringtonHerrington on the Bay, Eco-Lifestyle Event Design and Catering

  • Location - Herrington on the Bay is located at the Most Environmentally Sensitive Marina, Herrington Harbour South, Rose Haven Maryland ... as awarded by the National Marine Manufacturers Association in 1999 as well as the Boating Industry Magazine, 2006. Read more...
  • Recycling - Participates in Anne Arundel County’s Recycling Program.
  • Culinary Vision - Chefs are committed to offer the best in Sustainable Chesapeake Cuisine.
    • Purchase products from Maryland and regional farmers, watermen, and vendors who offer sustainably
      raised and harvested produce, beef, oysters, crabmeat, shrimp, fish, eggs, and more.
    • Bake all breads and desserts in-house with organic and natural ingredients.
    • Organic herbs are grown on-site, and used in food preparation.
    • Serve Chesapeake Bay Roasting Company coffee, supporting an eco-friendly, local roaster.
    • Wine and beer lists include sustainable and organic options.
    • Reverse Osmosis Filtered water is offered and proceeds benefit the Chesapeake Bay Trust.
  • No styrofoam policy - The catering business uses cornstarch-based plastic ware or biodegradable and/or recyclable plasticwares when china is not an option.

    Herrington on the Bay Eco-Lifestyle Events is now the first Chesapeake Bay Caterer in Maryland to achieve Green Certification as awarded by the nation's Green Restaurant Association. Read more.

  • Staff - Recruits employees who support the Eco-Lifestyle vision.
  • Office Supplies - All printer cartridges and copier paper is recycled. All “new” printer cartridges are purchased from Chesapeake Cartridge Company, which offers a remanufactured, 100% recycled, product, produced in Annapolis.
  • Transportation - An electric golf cart and passenger trailer is used to transport wedding guests on site.
  • Cleaning Products - Bay Safe™ citrus-based cleaning products are used exclusively in the catering business, and at Herrington Harbour Inn.
  • Herrington Harbor Inn - The Inn uses the Project Planet program, encouraging hotel guests to conserve water, electricity, and gas usage.
  • Community - Herrington on the Bay hosts and sponsors Eco-Day, in October each year, an Eco-Lifestyle Festival open to the public, featuring eco-friendly speakers, services, recycling bins, composting, kids activities and more.
  • Eco-Friendly Buildings
    • Power conserving light bulbs are used.
    • Historic buildings have been revitalized, not re-built
    • A tankless water heater was purchased by Herrington on the Bay in 2004
    • Ceiling tiles with low VOC (volatile organic compounds) replaced old ceiling tiles in the Historic Yacht Club event building in 2008
    • Motion sensored lights are used in all restrooms
    • For future construction projects, LEED certification will be considered.

Herrington on the Bay is noted for lusciously landscaped lawns with clear views of the Chesapeake Bay, miles of natural marshes inhabited by native wildlife, 600+ acres of preserved wooded walking trails, quaint waterfront Inn accommodations, private beaches, and phenomenal sunrises and sunsets. Herrington is the perfect “green” setting for all occasions!

herringtonHerrington Harbour Eco-Lifestyle Resort

The resort and marina has many eco-friendly practices as part of its everyday operations. They include:

Spartina Marsh Creation

  • A two-acre spartina marsh was created by digging out old rotten boats, engines, cars and construction debris in an area of phragmites (a non-native invasive grass). The elevation of the ground was then lowered so the tidal marsh would flourish and the phragmites would not re-invade the area. Spartina Alternaflora is a type of grass that is native to the area, therefore, environmentally sound
  • Maintain marsh creation areas by keeping them litter free and eliminating the phragmites attempts to re-establish.
  • The marshes create a soft stabilized shoreline at the water’s edge that acts as storm water management.
  • Marshes create more habitats around the water’s edge for birds, waterfowl and small mammals. As a result diamondback terrapins have been breeding in the marina. These turtles require an extremely clean environment to survive.

Land Preservation

  • Over 550-acres at Herrington Harbour South has been placed into preservation.
  • Different types of birds, known as “Forest Interior Dwelling Birds” (FIDS), and other wildlife species require large forested areas to breed successfully and maintain their population. During the winter, the FIDS return to South America, as far down as Brazil, and return back to Herrington Harbour every year.

100% Recycling of Wash Water

  • Herrington Harbour was the first to install an innovative system to recycle 100% of the wastewater at its Travellift wells. Barnacles, paint and other debris are disposed of properly during the power washing, the water is treated and then re-used; therefore, keeping all harmful pollutants out of the Bay.

No Discharge Zone

  • In 2002, Herring Bay was designated the first No Discharge Zone by the EPA and DNR. In this zone it is prohibited to discharge waste, treated or untreated, from a vessel into the waters. Pump-outs at the marinas are free for slip holders every day of the week. As an added convenience, we offer an in slip mobile pump-out service.

Recycling

  • Recycling areas are provided for used motor oil and diesel fuel as well as antifreeze, cardboard and shrink-wrap.
  • Herrington was one of the first to participate in Anne Arundel County’s pilot recycling program for businesses. This includes streamline recycling of all recyclable materials. In 2008, half of our waste was kept out of the landfill.
  • A “Free Cycle Dumpster” is available to put in items you no longer use and if you like, take an item someone else no longer wanted.
  • The Inn provides recycling bins in each guestroom, encouraging hotel guests to recycle paper, plastic, metal and glass.
  • Bathroom tissues, facial tissues, paper towels and napkins are made from 100% recycled material.

Fuel Dock

  • Spill prevention devices are used to minimize fuel spills in the Bay; such as absorbent collars around the fuel nozzles and containers that are put over the vents to capture any overflow that comes out fuel vent lines.

Cleaning

  • Bay safe cleaning products are used exclusively at catering and at the Inn.
  • Herrington is adamant about daily trash pickup to keep the grounds and surrounding waterways trash free. We have strategically placed trashcans along the beach area for disposal of waste.

Conservation

  • The Inn has instituted a program that encourages hotel guests to conserve on water, electric and gas.
  • Power conserving light bulbs are used throughout the resort, catering and the Inn.
  • Electric golf carts are used to reduce fuel consumption, emissions of exhaust, noise and maintenance.

Community

  • Herrington on the Bay hosts and sponsors Eco-Day, in October each year, an Eco-Lifestyle Festival open to the public, featuring eco-friendly speakers, services, recycling bins, composting, kids activities and more.
  • Founding sponsor of the West/Rhode Riverkeeper and the Beach Trolley Association, and we make regular donations to the Chesapeake Bay Foundation (CBF).
  • The North Marina sponsors a Boaters Yard Sale each year promoting the reuse of equipment and other boating items. Information educating consumers on responsible and safe boating is also provided during this event.
  • In keeping with our philosophy of providing a great place for boats, nature and people; the North Marina has opened their grounds to the community for the South County Festival and the Deale Bluegrass Festival since 1999.
  • Every year, Herrington sponsors a child to learn about the environment through West/Rhode Riverkeeper and SACReD (South Arundel Citizens for Responsible Development).
  • Herrington has saved over a dozen buildings from destruction in an effort to preserve local vernacular architecture from the nineteenth century that would otherwise be lost to development. The Historic Village at Herrington Harbour North Marina is a work in progress with buildings in various stages of restoration. When complete, the village will have exhibits, furniture, photographs and landscaping typical of the Nineteenth Century. Visitors will get a glimpse of how average people lived in this area 150 years ago. The Historic Village is managed in cooperation with the Deale Area Historical Society and is open every day from 9 a.m. - 5 p.m. for self guided tours. Guided tours are available on Sundays from 1 p.m. - 4 p.m. (May–October) and by appointment.
  • Herrington is also currently involved in the restoration of a boat built in 1933. The Mary E. was called a drake tail because of her rounded stern. She was the only boat of this design known to have been built in Deale.

Supplies

  • All printer cartridges and copier paper is recycled. All “new” printer cartridges are purchased from: Chesapeake Cartridge Company, which offers a remanufactured, 100% recycled, product which is produced in Annapolis.
  • The room amenities at the Inn, such as lotion, soap and shampoo are made with all natural ingredients.
  • Guest room pillows are made from 100% recycled plastic PET bottles.
  • A supply shop monitors the use of all our paints and chemicals to ensure proper use and reduction of waste.

Restrooms

  • No flush urinals are used in the marina to reduce water use by 160,000 gallons per year.
  • Restrooms are kept very clean to promote their use in lieu of the holding tanks on boats.

Nature

  • Hundreds of trees, bushes and flowers have been planted at the marinas creating a natural habitat for wildlife, so much so that the properties have been confirmed by the National Wildlife Federation (NWF) as Certified Wildlife Habitats. NWF recognizes establishments for protecting and nurturing wildlife in their own settings.
  • The Eco-Trail at South Marina is a two mile round trip walk around the marina that serves as an education tool for our visitors to learn about our environment while exploring the many natural habitats. Trail maps are available at the Inn lobby and the Gift Shop.
  • A similar Eco-Trail is under way at the North Marina and is due to be completed by mid summer 2009.
  • North and South Marinas are listed in the Southern Maryland Trails, a guidebook produced by the Southern Maryland Agricultural Development Commission (SMADC). The SMADC’s mission is to preserve and promote the agricultural heritage of the five Southern Maryland counties.

Oyster Gardening

  • The South Marina serves as an oyster gardening site through the Chesapeake Bay Foundation’s (CBF) oyster restoration program. “CBF's oyster restoration program provides citizens with the tools and information needed to help restore native oysters to the Bay.” CBF volunteers help rebuild the Bay’s depleted oyster populations by growing oysters in cages that hang off of the docks then returning the adult oysters onto a sanctuary (non-harvest) reef in Maryland waters of the Chesapeake. The oysters grown at Herrington are returned to a reef in Herring Bay.
  • Repairs to CBF’s oyster research vessel are discounted at the North Marina’s yacht yard.

Clean Marina Program

  • Herrington played an instrumental role in the development of Maryland’s Clean Marina Initiative with the Maryland Department of Natural Resources; and were the first to become certified in the state.
  • “The Maryland Clean Marina Initiative recognizes and promotes marinas, boatyards and yacht clubs of any size that meet legal requirements and voluntarily adopt pollution prevention practices. The program was developed as an alternative to additional regulations on the marina industry and all marinas and boatyards are encouraged to participate!”

Eco-Friendly Buildings

  • Historic buildings have been revitalized, not re-built.
  • Low VOC paints are used in refurbishing projects.
  • A tankless water heater was installed in the Historic Yacht Club in 2004.
  • Ceiling tiles with low VOC (volatile organic compounds) replaced old ceiling tiles in the Historic Yacht Club event building in 2008.
  • Motion sensored lights are used in the restrooms in the Historic Yacht Club.
  • For future construction projects, LEED certification will be considered.

Herrington on the Bay, Eco-Lifestyle Event Design and Catering

  • Herrington’s Chefs are committed to offer the best in Sustainable Chesapeake Cuisine.
  • Purchase products from Maryland and regional farmers, watermen, and vendors who offer sustainably raised and harvested produce, beef, oysters, crabmeat, shrimp, fish, eggs, and more.
  • Bake all breads and desserts in-house with organic and natural ingredients.
  • Organic herbs are grown on-site, and used in food preparation.
  • Chesapeake Roasters coffee is served, an eco-friendly, local roaster.
  • The wine and beer lists include sustainable and organic options.
  • Reverse Osmosis Filtered water is offered and proceeds benefit the Chesapeake Bay Trust.

Meeting Planner Guide | Overview of Herrington Harbour properties' Green practices

inn at horn pointInn at Horn Point

  • Compact fluorescent lights in all possible fixtures (the "dimmable" technology is coming along but not there yet for our "mood setting purposes").

  • We are vigilant about our recycling program for plastic bags, bottles, glass, office paper, cardboard, aluminum pans and sheeting as well as plastic wrap and containers. We promote ourselves as a green business and have our guests separating their trash for us to collect. For our small business we average five full recycling bins per week. Averaging 33 guests per week in addition to our own family needs, we have reduced our land fill refuse from nearly three, 50-Gallon Trash containers per week to 1/2 of a single 50-Gallon container or less.

  • We compost all of our non-animal related kitchen waste and use that to grow our own organic herbs.

  • Two 50-Gallon Anne Arundel County-supplied rain barrels provide water for potted plants and assist through drought. We employ a dawn and dusk plant and grass watering schedule for our fairly extensive English-style gardens to minimize evaporation as well as watering during off-peak demand for the water supply.

  • We ask our guests to reuse their towels and change linens between guests (naturally), but with longer stay guests, their sheets are washed every three days. Cold water wash only (averaging 1 1/2 loads per day = approx. 540 loads per year or more than 10,800 gallons of cold vs. heated water).

  • We use all Green cleaning products that are biodegradable AND better for the guests in terms of air quality as well as minimizing the potential for surface residue in our guest rooms.

  • Recycle guests' left over bottled drinking water by watering plants.

  • Purchase locally produced foods from Trader Joe's, Whole Foods and Giant as well as seeking out farmers' markets whenever possible.

  • We use 68% or more all natural, organic products, focusing on fair trade items.

  • We have selected Commerce Energy as our energy provider, electric produced with partial green sources (5-10%). We aggresively look for the opportunity to have that figure dramatically increase.

  • We are presently talking with a Solar Energy conractor to add solar hot water for showers and dish washing in addition to heating the building. We are also weighing the geothermal option for maximum efficiency (with the drawback of price at nearly six times the cost).

leeward marketLeeward Market
601 Second Street

Leeward Market is a great source of local produce, both in their menu and for take out to cook at home.  Owner Lisa Park has found creative ways to reduce the café’s waste and is adamant about recycling. 

sustainable annapolis logoIn July 2009 Leeward Market was named one of the Annapolis Certified Environmental Stewards by earning more than 100 points from a checklist of categories including: serving local food, energy efficiency improvements, water conservation, environmental education efforts and more, consistently showing initiative to decrease its negative impacts on the Chesapeake Bay and increase awareness of the importance of environmental stewardship.

levelLevel: A Small Plates Lounge

First, we source locally to support the local economies, as well as make prudent environmentally conscious decisions on purchases from our menu ingredients to our back of house dry goods & services.

We source our meats, fish, produce from as many local farms as possible. We currently use 17 farms in Maryland, DC, Virginia, and Pennsylvania, using fresh, seasonal ingredients (Example: Gunpowder Bison Farm in Monkton, Md.).

Our spirits, wines, and beers are also sourced locally or in many cases have organic or bio-dynamic certifications; not all of course (Miller Lite for example). However, we carry Flying Dog , Wild Goose, Dogfish Head beers -- all from Maryland to Delaware and we carry local wines from Virginia, like Stone mountain vineyards, and bio dynamic wines from Australia like Tadpole Vineyards. Herradura Tequila & 360 Vodka are among some of the brands that are either American-made and or certified organic.

Our entire beverage/bar program is 100% fresh. We hand craft each drink to order using fresh fruit, mixes & in-house made sodas. Our Margarita mix uses organic agave nectar and fresh pressed lime juice. (And yes, we press it fresh in house each day!) We make our own Tonic, all natural, using the only real source of quinine in the world, the cinchona bark.

Recycling: Annapolis (disappointingly) does not have a recycling program for businesses. We are working, and in negotiations with, several sponsors to build recycling bins for partner restaurants that will begin to recycle. We, as businesses, will take turns running the recycling each week. Then we will take this program, privately funded, to the City and encourage its support and help, or simply continue to grow the model. This is a project in the making and we have been working on it since we moved into this building.

Water: We currently have a charcoal filter on our water system, and we provide complimentary water to our guests. We bottle it in-house using recycled wine bottles. We eliminate buying bottled water, which reduces waste, packaging, fuel costs, storage, etc.... This allows our guests to spend their money on the experience here, which is what we want most! We also carbonate our own water using soda siphons for those who want sparkling water. We are looking at improving on this system by purchasing the original state-of-the-art, water purification system called Sidea. It uses two filters and a UV light that provides the best water on ambient temperature and cold carbonated water as well.

Our dry goods -- beverage napkins, straws, to-go boxes & bags, etc. -- are either of recycled ingredients or bio degradable.

We are replacing linen napkins with recycled & bio degradable linen-like napkins that are disposable. they are not dyed and do not use thing like bleaches and chemicals which are required of linens to clean. Again, buying in bulk & reducing things like daily deliveries and packaging helps us reduce our impact as a business.

Our menus are printed on recycled paper that we source from our neighbor, Free State Press.

sustainable annapolis logoIn January 2010 Level was named an Annapolis Certified Environmental Steward by earning more than 100 points from a checklist of categories including: serving local food, energy efficiency improvements, water conservation, environmental education efforts and more, consistently showing initiative to decrease its negative impacts on the Chesapeake Bay and increase awareness of the importance of environmental stewardship.

loewsLoews Corporate Policy on Greening
125 West Street

Loews Hotels is committed to being environmentally responsible and is making steady, measured progress in their efforts. They seek every reasonable opportunity to incorporate Green standards and practices into all aspects of their business. Loews' philosophy is to identify and mandate specific brand-wide practices that embrace Green responsibility and to make prudent investments in technologies and programs that will allow them to do good and do well at the same time.

sustainable annapolis logoIn April 2009 the Breeze Restaurant at the Loews Annapolis Hotel was named one of the first Annapolis Certified Environmental Stewards by earning more than 100 points from a checklist of categories including: serving local food, energy efficiency improvements, water conservation, environmental education efforts and more, consistently showing initiative to decrease their negative impacts on the Chesapeake Bay and increase awareness of the importance of environmental stewardship.

Loews' standards and practices include:

  • Food Donations in partnership with America's Second Harvest
  • Linen /Terry policy
  • Banquet/Back-of-House Recycling
  • Eco-friendly Inks and Papers
  • Energy Technologies including; Low-flow shower heads, Compact fluorescent light Bulbs
  • Green Training
  • Green Teams

In Addition...

  • All Loews Hotels publish seasonal menus that feature seasonal fruits and vegetables that can be bought locally.
  • In room service, lounges, bars, banquet rooms and restaurants, including pool restaurants, only reusable linen, dishware and silverware are used. Recycled products used at every Loews Hotel include cocktail napkins and Loews On The Go cups.
  • Energy saving measures in kitchens include monitoring and logging fridge and freezer temperature controls daily with outside audit performed twice yearly to ensure.

And at participating Loews Hotels & Resorts...

  • Guest room recycling.
  • TV checkout.
  • Water reduction efforts to include tap controls, water reuse/water reclamation, metering and sub-metering and sewage credits.
  • Laundry planning/production planning with reusable dry-cleaning bags, re-usable detergent barrels and microprocessor-controlled wash wheels.
  • Environmentally friendly cleaning products.
  • During evening turndown service, minimal lights left on in guest room.
  • Temperature adjustments when guest is out of guest room.
  • Guest sensors for in/out of room.
  • Banquet and dining space temperature adjustments after hours.
  • Ice water by request only.

mccormick & schmick'sGreening Your Restaurant
Tips from Mike Collins, Manager
McCormick & Schmick's

(Also applicable to your own kitchen at home!)

Easy

  • Don't thaw food under cold, running water. Utilize fresh products, or a pull-thaw system.
  • Only run full racks of dishes.
  • Create a power up/power down schedule. Power down equipment between meal periods.
  • Keep all equipment clean. The more residue, the harder grills and fryers have to work.
  • Get on a preventative maintenance program. This will increase the efficiency and life of all major equipment.
  • Turn off lights that are not needed.
  • Recycle
  • Buy your cleaning products in bulk, reducing the number of containers needed.
  • Purchase 10% of your energy through the EPA Green Power Partnership.

Medium

  • Install low flow sprayers on loading side of dish machine.
  • Keep coils and door seals on ice machine clean.
  • Install lower wattage bulbs, i.e., compact fluorescent.
  • Buy only cleaning products with the Green Seal (www.greanseal.org).
  • Buy local produce.

Harder (but not impossible)

  • Install 1.6 gallon flush toilets.
  • Install sunlight reflective coatings on windows.
  • Collect kitchen and table scraps for composting.
  • Make sure your HVAC is checking to make sure you have a positive air balance.

o'callaghanThe O’Callaghan Annapolis Hotel constantly strives to put in place policies and procedures to lessen our impact on the environment and the Chesapeake Bay. We encourage our clients to help us in this effort by reducing linen, water and power usage, recycling all glass, plastic and paper and we endeavor to work with as many local and environmentally conscious suppliers as possible. In an ongoing effort we are constantly examining new ways we can help the environment.

peninsula housePeninsula House B&B makes the following practices part of its everyday operations:

  • Recycling - plastic, paper, glass, tin, metal & cardboard
  • Full loads only and quick cycle in the dishwasher and clothes washer
  • All cloths are washed in cold water with ecologically friendly soap
  • Use ceiling fans to aid with cooling and heating
  • Lawn clippings are composted and compost is used the vegetable garden
  • Blinds or room-darkening shades in use on all windows to cut down on sun load in summer
  • Freezer and refrigerator are kept to optimal temperature to best retard spoilage
  • Native trees and bushes planted to retard stormwater runoff
  • Driveway stoned rather than asphalted to keep rain water out of the storm drains and allow for absorption on the property
  • HVAC filters are changed regularly
  • Shopping trips are planned to combine errands in one trip to save fuel
  • We walk to do small, nearby errands
  • Use email rather than paper whenever possible
  • Use recycled paper for our letterhead
  • Use programmable thermostats
  • Motion and light sensors on outside lights
  • Energy Star efficiency appliances
  • Serve sugar and creamers in containers rather than in individual packets
  • Use cloth napkins and table cloths instead of paper
  • Use faucets and showerheads that are equipped with aerators
  • Our water heater is set to a lower setting to save energy
  • Adjust our irrigation system to account for weather
  • Use mass transit and tell guests about all their options to encourage them to leave their cars parked at our inn
  • Use locally grown produce

Peninsula House has applied for Green Certification from the City of Annapolis.

rockfishThe Rockfish
401 Sixth Street

The Rockfish is committed to saving the environment and is one of the only EPA Certified Green Restaurants in Annapolis.

The Rockfish implements many Green measures including purchasing wind power that offsets 2,407,680 pounds of green house gasses, 22,308 pounds of sulfur dioxide, 4,838 pounds of nitrogen oxides, and 34,396 milligrams of mercury.

The Rockfish Recycles program provides neighboring businesses that are not recycling at all with recycle containers to keep on site.

By replacing 311 75-watt bulbs with 14-watt energy star bulbs, The Rockfish has brought 239,250 kWh annually of lighting down to 4,354 kWh. This is an additional elimination of 483,428 pounds of green house gasses, 4,479 pounds of sulfur oxides, and 971 pounds of nitrogen oxide every year.

In addition, The Rockfish uses sustainable seafood, features organic wines, and has an 80 square foot organic herb and vegetable garden that sits atop the roof.

sustainable annapolis logoIn April 2009 the Rockfish was named one of the first AnnapolisCertified Environmental Stewards by earning more than 100 points from a checklist of categories including: serving local food, energy efficiency improvements, water conservation, environmental education efforts and more, consistently showing initiative to decrease its negative impacts on the Chesapeake Bay and increase awareness of the importance of environmental stewardship.

More about how the Rockfish goes Green.

sam's waterfrontSam's on the Waterfront

Sam’s on the Waterfront's Green Initiatives

Do you Like Green Eggs at Sam’s? Well, serving organic eggs is just the beginning of Sam’s on the Waterfront’s commitment to not only being environmentally responsible but to also purchase and promote fresh, local produces from the community and the neighboring areas. 

We have set up an environmental task group, which is continually looking for new ways to make a positive impact on our environment and the customers we come in contact with. We have begun by slowly replacing all of our paper goods products as they run out with environmentally friendly products. This ranges from tissue paper to the cups and containers we serve in. Even our to-go bags are made of post consumer products (although they look similar). We are in the process of setting up a recycling program with the city of Annapolis. We even use all of our cooking oil for auto fuel for cars that can run on Canola oil.

Our office supplies are now being made of recycled contents and we recycle all our ink cartridges.

In our kitchen we purchase as much as possible food as possible from local farms and are a member of the Southern Maryland Buy Local Campaign. We also use biodegradable detergent to clean our kitchen surfaces. We have held training sessions for both the front and back of the house on how we can positively impact the environment in what we do in our everyday routines. We have made great efforts to cut down on our use of water, propane and electricity.

These are just the beginning of our continual effort to help and support our local environment.

severn innSevern Inn

Here are a few things that the Severn Inn is doing to be environmentally friendly...

  • Green Chemicals (where we can use them)
  • To Go Products - eco friendly paper or recycled
  • Recycling Paper
  • Sustainable Seafood
  • Using local produce when we can
  • Organic and Bio Dynamic Wines and Liquor
  • Water conservation in kitchen and Front of House
  • Waterless Urinals
  • Building an oyster reef on its shores with shells recycled from the restaurant

The Severn Inn is waterfront dining at its best, located at the eastern side of the Naval Academy Bridge with spectacular views of the Naval Academy as the backdrop for breathtaking sunsets. Our goal is to provide exceptional food, in a friendly, fun and casual atmosphere, where the customer is king. Here at the Severn Inn it is our ambition to offer our guests a dining experience that exceeds their expectation. In addition, we strive to offer diverse selections, using the freshest ingredients available at reasonable prices.

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seafood watch
Select sustainable seafood at a restaurant or to prepare at home, courtesy of the Monterey Bay Aquarium

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