Home Energy Management First U.S. LEED Hotel Sticks to Strong Green Commitment

First U.S. LEED Hotel Sticks to Strong Green Commitment

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ADELPHI, MD.—More than three years after earning Leadership in Energy and Environmental Design (LEED) certification—it was the first hotel in the United States to do so—Marriott’s University of Maryland University College Inn and Conference Center (UMUC ICC) is continuing its efforts to reduce its impact on the environment. The property, which includes 237 guestrooms and 11 suites, has recently stepped up its recycling efforts and has pledged to pursue Green Seal certification to ensure its continuous commitment to operational improvements.

According to the U.S. Green Building Council, which manages the LEED program, UMUC ICC earned LEED certification for its 127-guestroom, 15-suite, seven-conference-room addition in June 2005. At that time, the University of Maryland-owned hotel was recognized for its energy and water efficiency, use of local and recycled materials during construction, and efforts to ensure a high level of indoor air quality. The green addition to the existing inn cost $22 million, $2 million of which was invested to get the inn to LEED quality.

Michael McCarthy, general manager of UMUC ICC, says investments made during construction to reduce energy consumption have been worthwhile. The HVAC system incorporates heat recovery units and variable frequency fans. Heat leaving the inn is used to warm the fresh air coming in. The fans run only as fast as needed to maintain the desired temperature. The elevator motors are highly efficient and compact fluorescents are used throughout the inn to further reduce costs. Guestrooms, meeting rooms and public areas have individual controls. Carbon dioxide sensors used in meeting rooms work with the HVAC system to keep air quality at a healthy level.

Success with Dual Flush Toilets

Low-flow fixtures in bathrooms reduce water consumption. Dual flush toilets use just .9 gallons per flush (gpf) or .7 gpf. McCarthy says the toilets reduce both water and labor costs because they rarely clog.

“We used to get frequent calls for clogged toilets,” he says. “Those calls fell off the map once the dual flush toilets were installed.”

Throughout the property, including guestrooms, recycling is encouraged. The hotel transitioned to single-stream recycling in February and started a food composting program in March. The inn now composts 10 tons of food waste a month. It is taken to a facility outside the property where it is mixed with wood waste to become a soil enhancer. Overall, UMUC ICC has reduced its trash tonnage from 37 tons a month to just 17 tons. Small steps such as donating partially used amenity bottles to a local family emergency center, and using reusable linens, cutlery and dishes in the cafeteria also helps to reduce waste.

F&B Operations Impacted

At the inn’s Garden Restaurant, efforts are made to purchase locally and organically grown food items. Organic wine, beer and vodka is available to guests. Nontoxic cleaning products are used by housekeeping staff and UMUC ICC is a 100 percent nonsmoking facility. Here are some additional examples of how UMUC ICC is working to reduce its environmental impact:

• Worn or broken FF&E is donated through an organization called Terrapin Trader, the University of Maryland’s surplus property program.

• A green team meets every two weeks.

• The inn is an active participant in Marriott’s green meetings initiative. Recycled note pads and pens are used in meeting rooms, and water is made available in coolers or pitchers while bottled water is discouraged.

• The inn is doing what it can to eliminate paper. Menus and proposals are available online and billing is paperless.

• University of Maryland University College, the owner of the Inn and Conference Center, has committed to reduce its greenhouse gas emissions through the American College and University Presidents Climate Commitment.

• When possible, food items—condiments for example—are purchased in bulk quantities.

• A linen and towel reuse program gives guests the option of not having those items changed.

The choice to pursue LEED has paid off for the University of Maryland because its inn and conference center is 35 percent more energy efficient than a comparable property. McCarthy says the LEED notoriety has also resulted in new business. In 2006, the first full year after the addition opened, just a few tours of the structure were given. That all changed last year when McCarthy says his staff gave an average of one tour each week.

“Having the LEED certification puts us in a very select group,” he says.

Glenn Hasek can be reached at editor@greenlodgingnews.com.

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