WASTE REDUCTIONIN HOTELS AND MOTELS

A Guide For Hotel and Motel Managers

Georgia Hospitality Environmental Partnership

Georgia Cooperative Extension Service, The University of GeorgiaGeorgia Department of Natural Resources - Environmental Protection Division

United States Environmental Protection Agency, Region IVGeorgia Department of Community AffairsGeorgia Environmental Facilities AuthorityGeorgia Hospitality & Travel Association

Georgia Department of Industry, Trade & TourismMetro Atlanta Chamber of CommerceAtlanta Department of Public Works

© March, 1996

Printed on Recycled Paper

AcknowledgmentsSome of the material included in this guide was adapted from Recycling in Hotels and Motels and EcoPurchasing inHotels and Motels, by the Florida Energy Extension Service- University of Florida, Gainesville, Florida.

The Georgia Hospitality Environmental Partnership (GHEP) wishes to extend its appreciation to the management andemployees of the Westin Peachtree Plaza Hotel, Atlanta for their participation in GHEP’s pilot recycling programincluding the filming of the video and photography for the guide.

We also want to acknowledge Rodney Bernard, United Waste Services and Bob Rickman, Southeast Paper RecyclingCompany who worked diligently to help make the program a success; and the Recycling Industry Associations andcommodity groups that assisted in finding markets for the materials.

Table of Contents

IntroductionProgram ResourcesWaste Reduction and RecyclingOrganizing Hotel and Motel Waste Reduction InitiativesWaste Reduction Guidelines for OfficesWaste Reduction Guidelines for HousekeepingWaste Reduction Guidelines for Food and BeverageEcoPurchasing Guidelines for Energy Efficient EquipmentSelecting Materials for RecyclingMarketing the MaterialsThe Central Recycling CenterDeveloping the Recycling Materials Flow PlansMaterials Collection and PreparationRecycling GuidelinesAppendices Directory

Appendix A - ReferencesAppendix B - Key Words and DefinitionsAppendix C - Worksheets

Worksheet 1 - SteelWorksheet 2 - GlassWorksheet 3 - Estimating the Weight of RecyclablesWorksheet 4 - Materials Flow PlanWorksheet 5 - Container OrderWorksheet 6 - Selecting a Materials ProcessorWorksheet 7 - Selecting Materials TransportationWorksheet 8 - Selecting a BalerWorksheet 9 - Sample Departmental Recycling InstructionsWorksheet 9a- Departmental Recycling Instructions

IntroductionIn response to current trends, hotel owners and operators are analyzing ways to make changes in operations to cutwaste disposal costs, protect the environment and increase guest loyalty. A few proactive hotel corporations havemandated hotel environmental programs such as water and energy efficiency and more recently, waste reduction andrecycling.

The Georgia hospitality industry has always been concerned about the environment. Today leaders in the industryevaluate their environmental practices including waste reduction and recycling. In the past, the industry was satisfiedto organize and manage an efficient waste removal system, now they are challenged by changing methods and costsof disposing of waste. Solid waste disposal systems must be analyzed frequently due to escalating costs associatedwith subtitle D landfills and increasing opportunities to recycle.

Laws and regulations are establishing how businesses dispose of their waste. In Georgia the Comprehensive SolidWaste Management Act, calls for a “statewide per capita solid waste reduction goal of 25 percent by 1998”. This goalimplies not only individual responsibilities but also includes businesses and industries, such as hotels and restaurants.In addition, landfill space is becoming increasingly expensive (approximately $250,000 per acre to build a newlandfill) due to new rules and regulations and in turn, fewer are being built. Businesses must now reevaluate theirwaste handling practices.

Other external forces are also impacting the way the lodging and hospitality industries handle their waste. There is asteady movement of “green consumerism” from hotel guests, businesses and tourist related industries. Greenconsumers are asking questions related to the hotel’s environmental practices including waste handling, energy andwater management, before selecting a site for vacations and conferences. The travel industry also has joined themovement and is developing a rating system for hotels and resorts based on environmental practices. The hospitalityindustry is being forced to join the “green movement” or loose their market share of the “green consumer.”Stewardship of natural resources and making business decisions based on sound environmental practices have enabledcertain proactive hotel companies to tap into the ever increasing “green consumer” market.

Several federal and state agencies have collaborated to form The Georgia Hospitality Environmental Partnership(GHEP). The Georgia Hospitality Industry has played a major role in this collaborative effort. This publication hasbeen developed by GHEP to assist hotel/ motel and restaurant owners and managers in organizing their wastereduction initiatives. The intended use of this publication is as an educational tool in assisting owners and managersof hotels, motels and restaurants in their solid waste/recycling and waste reduction decision making processes. Hotel,motel and restaurant management may request personal assistance for their programs by contacting the staff at GHEPor member agencies of the partnership.

Georgia Hospitality Environmental PartnershipGeorgia Cooperative Extension Service, The University of Georgia

Georgia Department of Natural Resources - Environmental Protection DivisionUnited States Environmental Protection Agency, Region IV

Georgia Department of Community AffairsGeorgia Environmental Facilities AuthorityGeorgia Hospitality & Travel Association

Georgia Department of Industry, Trade & TourismMetro Atlanta Chamber of Commerce

Atlanta Department of Public Works

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Program Resources

Each waste reduction program must be specifically designed to accommodate the hotel’s procedures of operation,hotel activities and structural design. This guide is intended to assist hotel and motel management in organizing theirwaste reduction initiatives. The Hotel and Motel Waste Reduction Educational Module is available and includes:

Reducing Waste and Recycling in Hotels and Motels, a Guide for Hotel Managers

How to Recycle in Hotel and Motel Kitchens, Offices, Housekeeping and Conventions--employee training videos (Sorted and Mixed Versions of each department are on one tape).

Recycling Center Posters--posters for departmental recycling centers.

Recycling Container Labels -- white stick-on labels for use on inside collection and storagecontainers (English and Spanish).

Recycling Information --recycling instructions for employees to use in their work stations(English and Spanish).

Guest Room Recycling Information--recycling instructions for guests (English, Spanish, French,German, and Japanese).

The Waste Reduction Module is distributed at seminars and may be obtained from:

The Georgia Hospitality Environmental Partnership120 West Trinity Place, Room 308

Decatur, GA 30030404-371-2405 / fax 404-371-2502

Staff: Jo M. Townsend, Jeff T. Darrow and Mildred G. Browning.

Waste Reduction and RecyclingWaste Reduction Recycling

Waste reduction includes all actions taken to reduce theamount and/or toxicity of waste. It includes wasteprevention, recycling, cornposting and thepurchase of products that have recycled contentor produce less waste.

Waste prevention is one of the easiest methods ofreducing waste and can be controlled at the time ofpurchasing products and services. There is a directcorrelation between what a hotel purchases and what itthrows away. In addition, all of the resources andeconomic costs of materials, manufacturing, labor,transportation, packaging, storage and disposal arewasted when a product is discarded.

Cornposting food waste and yard trimmings can save ahotel money on hauling and landfilling fees. However,cornposting is limited by land space at the hotel and/oravailability of commercial cornposting sites.

Purchasing products made with recycled content createsoutlets or markets for the materials collected in thehotel’s recycling program. As such, procurementsustains the recycling process and in turn, reduces theamount of waste going to the landfill.

Benefits of waste reduction:

savings through reduced purchasing costs,

reduced waste disposal costs,

reduced energy consumption and pollution,

conservation of natural resources.

Recycling is the process by which materials, otherwisedestined for disposal, are collected and used as rawmaterials for new products. Recycling prevents usefulmaterials from being landfilled or combusted, thussaving energy and natural resources.

There are three steps in recycling:

1) collecting the recyclable components of solidwaste,

2) processing and manufacturing them intoreusable products,

3) purchasing and using the products made withreprocessed materials.

Hotel recycling programs focus on collecting recyclablematerials from the hotel’s waste stream for recycling andpurchasing products made from recycled materials.

Benefits of recycling:

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reduces hotel waste disposal costs by diverting

materials from the landfill,

possibly provides revenues through the sale of

recyclable materials,

demonstrates a hotel’s commitment to

environmental protection to guests, businessesand employees.

Organizing Hotel and MotelWaste Reduction Initiatives

Hotel and motel owners, managers and employees must make a commitment to the hotel’s waste reduction andrecycling initiatives if these programs are to be successful. To be successful requires initial research in presentpurchasing and waste handling practices. This includes the cost of disposing of waste, research of products,packaging, vendors, recycling processors equipment and related areas. Further planning is needed in programimplementation and employee training. The following actions are suggested to assist in organizing hotels wastereduction initiatives.

General Manager

Inform appropriate people in the hotel’scorporate structure of the program’s progress,emphasizing the savings in waste disposal costs,revenue from material sales, the conservation ofnatural, non-renewable resources and pollutionprevention. Seek their commitment andfinancial support.

Appoint a waste reduction manager to provideleadership to each of these initiatives.

Establish an accounting system that reflectsmonthly waste management costs. A monthlyreport is needed for tracking waste disposal andrecycling information.

Establish a budget for the recycling initiative.Funds may be needed for purchasing recyclingcontainers, equipment and developing employeemotivation programs.

Assist management and employees inestablishing the hotel’s waste reduction andrecycling goals. Post the goals on bulletinboards so all employees are informed.

Create employee interest. Involve them in theinitial stages of the program so they will takeresponsibility.

Incorporate recycling procedures in employeeposition descriptions. Include recyclingprocedures in new employee orientation,employee training programs and staff meetings.

Inform the recycling program manager ofplanned structural renovations and equipmentreplacements. These activities may requirespecial arrangements with haulers and materialsprocessors.

Develop an environmentally green marketingplan for the hotel. Work with the hotel’smarketing company to highlight the hotel’swaste reduction efforts in all promotionalmaterials.

Inform employees of the program’s progress.Place copies of monthly recycling reports onemployee bulletin boards and discuss inemployee meetings.

Waste Reduction Manager

The recycling program manager is usually appointed bythe hotel’s general manager. This position requires anindividual with leadership and communications skillswho is able to motivate employees. Knowledge of thehotel’s present purchasing and waste disposal practicesand contract procedures would be helpful. Thefollowing actions will assist in assuring success.

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Meet monthly with the hotel’s general managerto inform him/her of the program’s progress.

Present reports of program progress atdepartment managers meetings.

Work with management to establish a budgetfor program organization, equipment purchasesand employee motivation/rewards.

Develop recycling procedures to complementthe operational practices of the hotel.

Work with the recycling materials processor todevelop a training program on materialspreparation and train employees in recyclingprocedures specific for the hotel and variousdepartments.

Research recycling container types andequipment prices.

With the assistance of department managers andemployees, design materials collection andstorage systems that complement employeework procedures.

Issue bid invitations to waste haulers andintermediate processors for recycling materialsremoval/hauling and processing.

Issue bid invitations for purchasing and leasingrecycling containers and equipment.

Review existing purchasing practices todetermine how purchasing decisions impact thehotel’s waste disposal costs.

Develop a monitoring system that addressesemployee compliance in the hotel’s wastereduction initiative.

Review guest comment cards monthly. It isimportant to know how guests perceive theprogram.

Inform employees of the program’s progress.Seek their ideas and opinions at meetings and inprivate conversations. Keep them in the loop.

Evaluate the program’s progress often and makeadjustments as needed.

Involving and Motivating Employees

No matter how well planned your waste reduction andrecycling initiatives may be, they probably won’tsucceed without the support of the hotel departmentmanagers and staff. Successful hotel recycling programsrequire employee involvement, training and recognition.

Involve all employees in the recycling program. Theyare already disposing of waste as they perform theirdaily jobs. Recycling is simply disposing of job relatedwaste in a different container from the one used fortrash. Seek their ideas in organizing the recyclingprogram and for methods of collecting and storing thematerials. Employees are more likely to support aprogram that they understand and have helped design.

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Develop motivational programs that createopportunities for staff involvement andenthusiasm about the recycling program.

Training

Develop employee training programs thatinclude recycling techniques specific forvarious departments.

Include recycling information in newemployee orientation programs.

Inform employees of environmental issuesand laws. Employees want to know why thehotel is recycling.

Recognition

Develop a system of on-the-spot, weeklyand monthly incentives for employees whoexhibit activity and leadership in recyclingand waste reduction efforts.

Recognize employees and departments thatshow exceptional involvement in therecycling program.

Involving Guests In the RecyclingProgram

Hotel guests are becoming more environmentallyconscious, They are becoming more inclined to support“green” initiatives in the travel and hospitality industry.Most guests are pleased to see the use of products madefrom recycled materials, energy efficient light bulbs,low-flow shower heads andrecycling programs in hotelsand restaurants that they patronize.

Hotel managers report that most guests are willing toparticipate in the hotel’s recycling efforts. To increaseguest involvement in the program, place recyclinginstructions in guest rooms and locate recyclingcollection containers in convenient locations inconvention halls and public areas throughout the hotel.Always place a trash container along side of therecycling container in public areas to avoid trash beingthrown in the recycling bin.

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INSTRUCCIONES SOBRE RECICLADODE DESECHOS PARA EL GUESPED

RECYCLAGE: INSTRUCTIONSPOUR NOS HOTES

G A S TWIEDERVERWERTUNGS

ANLEITUNG

Waste Reduction Guidelines for OfficesWaste Reduction guidelines will assist hotel and motel management and employees in reducing the volume andtoxicity of waste generated in offices. To successfully reduce waste disposal costs, conduct an audit to determine thetypes and volumes of waste generated in offices. Plan your waste reduction initiative to target specific products ormaterials that contribute the greatest volume and/or weight to the waste stream or which create disposal problems.Establish short and long term departmental goals for waste reduction.

The following check list provides a format for your department’s audit and additional ideas for waste reduction.

Reduce Paper Waste

Use a centrally-placed or electronic bulletinboard for messages instead of making multiplecopies of memos.

Shred office paper and use it to packageshipments.

Eliminate fax cover sheets by using a rubberstamp or sticky notes designed for fax use.

Reuse envelopes and folders for routing in-house mail and correspondence.

Include a statement requesting electronicaddresses on all written correspondence.Electronic mail will save on postage, labor andpaper.

Decrease the number of hard copies ofdocuments by establishing a central filingsystem to store documents.

Use electronic mail for correspondence whenpossible.

Prepare documents with small margins and

double sided printing or copying.

Make double sided copies when possible.

Use the back side of paper that is printed on oneside for drafts.

Make scratch pads from paper used on one sideby stacking paper and coating one end withrubber cement and cutting in half.

Edit and proof read documents on computerscreens before printing.

Use staff routing slips when sharing informationin-house to stop multiple copies.

Purge mailing lists to reduce returned mail.This saves on paper use, postage and recyclingcosts.

Avoid unnecessary print-outs by faxing directlyfrom the computer.

Reduce unsolicited mail by sending eachsolicitor a postcard requesting that they removeyour hotel’s address from their mailing list;reuse their original mailing label for your returnaddress.

Reuse:

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polystyrene peanuts, shredded newspapers andoffice paper for packing materials,

obsolete forms and letterhead for drafts andnote pads, file folders,

mugs for coffee instead of disposable cups.

Reduce hazardous waste by purchasing:

non-toxic inks,

unbleached and chlorine-free papers,

nontoxic, biodegradable correction fluid,

equipment that does not require batteries,

rechargeable batteries for small calculatorscommunication radios and flashlights.

Support recycling by purchasing:

paper products made from recycled paper (i.e.,letterhead, envelopes, computer, copier, fax,and laser papers, calculator and cash registertapes, file folders, note pads and legal pads),

recycled office papers and cardstock for pocketfolders, table tents, business cards, and guestcards,

file boxes, clipboards, binders, and computerdiskettes made from recycled materials,

furniture, carpet and padding, trash cans, andrecycling containers made from recycledplastic,

bulletin boards and floor mats made fromrecycled tires,

remanufactured toner cartridges for officemachines (i.e., copiers, laser printers, faxmachines, typewriters, cash registers, and ATMmachines),

refillable pens and pencils rather thanthrowaways,

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services from contractors, printers, graphicartists, and other subcontractors who userecycled products and recycle at theirbusinesses.

Other Waste Reduction Strategies:

Combine office supply orders; ordering in bulkreduces packaging waste and saves time, energyand money.

Chart the shelf life of items (i.e., toner,correction fluid) and purchase only the neededquantity.

Request that vendors avoid excessive boxes,bags and wrappings when shipping to your

property.

Purchase plain paper fax machines. Mostdocuments received on thermal paper are copiedand the thermal paper fax is then discarded.Thermal fax paper is not recyclable.

Organize a recycling program to recycle alloffice paper including cardboard, magazines,brochures, telephone books and computerpapers.

Recycle typewriter, adding machine andcomputer ribbons and printer cartridges.

When you purchase new office equipment, askabout their energy efficiency.

Waste Reduction Guidelines for HousekeepingWaste Reduction Guidelines will assist hotel and motel housekeeping managers in reducing the volume and toxicityof wastes generated in the housekeeping department.

To successfully reduce disposal costs, conduct a departmental audit to determine the types and volumes of wastesgenerated for disposal. Plan your waste reduction initiatives by targeting specific products or materials that contributethe greatest volume and/or weight to the waste stream or which create disposal problems. Establish short and longterm department goals for waste reduction and implement appropriate waste reduction strategies.

The following check list will provide a format for your department’s audit and provide additional ideas for wastereduction.

Reduce Waste

Select vendors who take back reusablecontainers, pallets and other waste packaging.

Request that manufacturers package productsin returnable and/or reusable boxes and crates.

Reuse plastic drums and buckets for recyclingor trash collection containers in back of thehouse service areas.

Use refillable bath soap, shampoo, hair rinseand hand lotion dispensers for guest rooms toeliminate soap pieces and plastic bottles

Offer newspapers in centrally located placessuch as lobbies, restaurants, and news standsrather than distributing them to each guestroom to reduce the volume of discardednewspapers and plastic bags.

Eliminate plastic bags and stickers onnewspapers.

Eliminate the use of plastic liners in icebuckets.

Refinish and reupholster damaged and datedfurniture.

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Remanufacture worn mattresses. Mattressmanufacturers will rebuild to the hotel’sspecifications.

Replace tissues in bathrooms when they arealmost empty or leave new rolls or boxes oftissues for the guest to replace. If companypolicy is to replace half rolls of toilet tissue,save them and donate to shelters or use inemployee restrooms.

Provide amenities such as shower caps, shoewipes on request.

Use the small concentrate empties for spraybottles for cleaning solutions by addingpumps.

Redye stained bath towels and wash cloths forreuse as pool towels and cleaning cloths.

Redye linens and carpet to match remodeleddecor.

Rotate draperies to expose different portionsto sunlight and extend their useful life.

Use reusable baskets or plastic containers forguest laundry, thus avoiding disposable paperor plastic wrap

Use clothes hangers left by guests foremployee uniforms or return to the drycleaners and recycle plastic garment bags.

Purchase cleaning and laundry products inconcentrated form, dilute and pour intoreusable containers for individual use.

Purchase vacuum cleaners with reusable bagsvs. disposables ones.

Purchase sheets with a high thread count forlonger wear.

Provide reusable drinking glasses and coffeecups for guests instead of paper or plasticthrowaways.

Organize a recycling program for metal,plastic, glass and paper materials.

Use pump-style sprays instead of aerosolcans.

Reduce Toxicity

Purchase cleaning products with lesshazardous constituents.

Check labels on room deodorizers forhazardous chemical content. Deodorizers areoften used to mask smoke and mildew odors.Reduce the need for these products byimplementing practices, such as changing airconditioning filters every three to four weeks;sealing cracks around windows, doors, and airconditioning units; and operating airconditioning equipment at temperaturesrecommended by the engineering department.

Train employees in proper use of cleaningsupplies including the dangers of mixingbleach with other cleaning products.

Support recycling by purchasing:

Label all cleaning supply bottles withappropriate labels.

Toilet and facial tissues and paper towelsmade from recycled paper fibers.

Use a hazardous chemical containment pan toprevent leaching of unused chemicals.

Housekeeping carts, waste containers,caddies, and mop buckets made from recycledplastics.

Check chemical containers periodically for Carpet, carpet padding, mats, vertical blinds,leaks and spills and replace as needed. and furniture made from recycled materials.

Store unused portions in original containers ina cool, dry place away from equipment, andkeep storage areas well ventilated.

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Dispose of chemicals per label instructions.Call your county environmental protectionoffice if you are unsure of how to dispose ofhazardous wastes properly.

Collect dead alkaline, dry cell andrechargeable batteries used in departmentradios, flashlights and calculators at a centralcollection point and dispose of them at thebattery recycling area in your county.

Reduce the need for pesticide applications inguest rooms and employee work areas byremoving food containers, garbage andrecycling containers daily; clean employeebreak rooms daily to remove crumbs andspills; and report cracks around doors andwindows to the engineering department forrepairs to prevent crawling pests fromentering

Waste Reduction Guidelines for Food and BeverageWaste Reduction Guidelines will assist hotel and motel food and beverage managers in reducing the volume andtoxicity of wastes generated by the food service operations.

To successfully reduce waste disposal costs, conduct a departmental audit to determine the types and volumes ofwastes generated for disposal. Plan your waste reduction initiatives by targeting specific products or materials thatcontribute the greatest volume and/or weight to your departments waste stream or which create disposal problems.Establish short and long term departmental goals for waste reduction and implement appropriate waste reductionstrategies.

Reduce Waste

Use reusable metal or nylon coffee filters.

Use only reusable dishes and flatware inrestaurants and employee cafeteria.

Install a magnet on food waste containers torecover silverware accidently thrown awaywith food waste.

Use paper towel dispensers in employee restrooms that control the amount of paper beingdispensed or use less than standard widthpaper to reduce paper waste as well as litter.

Use filters in deep fryers to extend the life ofcooking oil.

Distribute condiments, paper napkins, andstraws upon request instead of offering themself-serve for take-outs.

Replace individually wrapped condimentpackages with bulk dispensers in restaurantsand employee cafeterias.

Use washable hats and aprons for kitchenemployees instead of disposable paper ones.

Use only cloth napkins, tablecloths and chinafor restaurants, meetings, and conventions.

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Use stained wash cloths and towels forcleaning rather than paper towels.

Redye tablecloths and napkins to match newcolor schemes when remodeling; reuse worntable linens as cleaning rags or remake intoaprons, laundry bags, mattress covers.

Use glass or plastic coasters to reducecocktail napkin waste.

Eliminate paper place mats and use clothones.

Reuse five gallon PVC buckets.

Request fruits, vegetables and meats to bepackaged in reusable crates, or recyclableboxes.

Purchase:

condiments in bulk and dispense the items insmaller, refillable containers.

concentrate bar mixes; reconstitute and servefrom reusable containers.

dispenser beverages (i.e., juice, iced tea, hotchocolate) in concentrate or bulk and pourinto reusable serving containers.

milk in five (5) gallon dispenser bagsdelivered in reusable plastic crates, ratherthan by the gallon. If milk is purchased by thegallon, select recyclable plastic jugs, notwaxed cartons.

frozen foods in bulk and store unservedportions in airtight reusable food containers.

flours and grains in bulk and store properly inreusable food containers.

draft beer in returnable/refillable kegs toreduce the quantity of bottles and cansrequiring disposal.

carbonated fountain beverages in refillablecylinders and dispense into reusable glasses.

beverages with the least distributionpackaging.

Reduce Toxicity

Purchase cleaning products that contain theleast amount of hazardous chemicals.

Use pump-style spray containers for cleaningproducts.

Dispose of unused portions of cleaningproducts according to the labels.

Dispose of used appliances to scrap dealerswho recycle CFC’s.

Purchase refrigerators, freezers, and coolerswhich are CFC-free.

Use dry, concentrated dishwasher chemicalsin dispensers to reduce chemical spills andwaste.

Reduce the need for pesticide applications byeliminating clutter where pests might hide;sealing cracks around doors where pests mayenter; and removing garbage, recycling binsand open food containers at closing time.

Wipe down all food preparation surfaces,tables and other areas which might containcrumbs to attract pests.

Support recycling by purchasing:

recycled paper for menus, table tents, guestchecks, inventory sheets, calculator and cashregister tapes; use the recycling symbol onprinted materials to inform guest of yourhotel’s commitment to the environment.

paper napkins, place mats, and paper towelsare used, purchase ones made from recycledpaper.

serving carts and food storage containersmade from recycled plastic and recycle themwhen they need replacing.

reusable food storage containers made fromrecycled materials.

floor mats made from recycled rubber tires.

carpet, vertical blinds, and furniture madefrom recycled materials.

waste and recycling containers made fromrecycled plastics.

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EcoPurchasing Guidelines forEnergy Efficient Equipment

Energy Efficiency Considerations

The hotel industry is equipped with energy intensive equipment and lighting. Air conditioning, heating, lighting,ventilation, refrigeration, motors, cooking, laundry, cleaning and office equipment are necessary for hotel operations.Choices made when purchasing equipment can have a major impact on the hotel’s operating expenses and on theenvironment; therefore, it is important that efficiency be considered before purchasing energy intensive equipment.

Air conditioning (A/C) Efficiency

Purchase A/C equipment sized for the area of use.

Look for a high Energy Efficiency Rating (EER); aSeasonal Energy Efficiency Rating (SEER) of 10 orhigher is recommended.

Use high efficiency motors for A/C air handling unitfans (fan speeds).

Install heat recovery units on large A/C systems topreheat water.

Compare efficiency of gas and electric air conditioningsystems before making a selection.

Purchase washable, commercial grade A/Cfilters and change them every four weeks during hothumid months.

Lighting Efficiency

In purchasing light bulbs, as a general rule, the bulb costis the smallest cost. Energy costs over a bulb’s usefullife are many times the original purchase cost. Evaluatebulbs by comparing lumens per watt.

Convert inefficient incandescent bulbs to efficientfluorescent bulbs in exit signs, guest room lamps andother areas where incandescent bulbs are used.

The newer 95-watt incandescent bulb replaces the oldertype 100-watt incandescent bulb.

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Replace incandescent reflector bulbs with lower wattageellipsoidal reflector bulbs.

Install lighting controls (timers or occupancy sensors) toturn off lights in unoccupied areas such as storagerooms, employee rest rooms, walk-in coolers, etc.

Increase the energy efficiency offluorescent lighting systems bypurchasing:

high efficiency fluorescent bulbs; for example, replace aT-8 with a T-12 bulb,

energy efficient ballasts that provide a more efficientenergy transfer,

reflectors that direct more light out of the fixture into theroom,

high intensity discharge bulbs (Low Pressure and HighPressure Sodium and Metal Halide) for parking lotlighting, security lighting, and for select indoor use,

photovoltaic lighting systems for lighting advertisingsigns, walkways, plants, trees, decorative waterfountains and remote out-door areas.

Electric Motor Efficiency

Choose high efficiency motors with variable speedcontrols.

Consider the hours the system needs to operate beforeselecting motor sizes.

Consult with a qualified energy engineer for a cost-savings analysis; two small motors may operate moreefficiently than one large motor.

Kitchen equipment considerations includepurchasing:

air-miser hoods that use outside air as make-up airinstead of discharging conditioned inside air,

a timer for the kitchen exhaust hood that turns off thesystem when the kitchen is closed,

smaller convection ovens to replace oversizedconventional ovens,

an air-to-water heat pump water heater for kitchen use,

refrigeration equipment with high energy efficiencyratings,

Note: Compare energy efficiency ratings before makinga purchasing decision. Consult with refrigerationexperts when replacing old compressors and motors toguarantee proper sizing.

Water use considerations:

Water use in hotels varies depending on geographicallocation, occupancy, property type and season of theyear. The average water use is 218 gallons per occupiedroom per day. Larger properties use more water due tothe water intensive facilities often found in the largerhotels, i.e., pools, laundries and restaurants. Excessiveuse of water increases the cost of operation, increaseselectrical energy required for pumps, depletes the watersupply and puts extra demands on waste water disposalplants.

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Increase water use efficiency bypurchasing:

dishwashing machines that use final rinse water for theprewash of the next load of dishes,

water-saving showerheads and sink faucet aerators: 2.5gallons per minute (GPM) showerhead and 1.5 GPMaerators are recommended for water savings and guestsatisfaction respectively. Showerheads with less waterflow often increase the number of guest complaints,

a food-thawing machine instead of running water overfoods for faster thawing,

laundry washers which use final rinse water forprewashing of the next load of laundry,

Note: Reduce the number of laundry loads per day byasking guests how often they would like their bed linensand towels laundered.. Some hotels are changing sheetsevery two to three days and towels every other day.

Plan landscapes with plants requiring low maintenance.Xeriscaping ideas are available from the CooperativeExtension Service, The University of Georgia and/orThe Georgia Water Wise Council.

Office equipment considerations includepurchasing:

computers, monitors and printers with power downfeatures that consume 60% less energy when machinesare idle. Look for the EPA “Energy Star” sticker on thecomputer. Additional information concerning the“Energy Star” can be obtained from the U.S. EPA byordering EPA document # 430-K-94-006, July 1994.The U.S. EPA telephone number for Energy StarComputers is (202) 233-9114.

copy and fax machines which have power down/stand-byfeatures that operate when machines are idle.

Selecting Materials for RecyclingAll hotels and motels have sufficient quantities of recyclable materials to justify recycling. Nationally 50-65% of ahotel’s waste is recyclable. The amount of recyclables generated in hotels/ motels depends on the following: the typehotel property, occupancy, number and size of meal functions, lounge/bar business, conventions, guest and employeeactivities and purchasing practices. The type and number of businesses operating in leased spaces in the facility alsoimpact the volume of recyclable materials.

Leased Space

Hotels rent space to a variety of businesses but the most common ones are retail stores, business services andphotography operations. Businesses leasing spaces in hotels are often overlooked in recycling programs. Their wasteis usually handled by the hotel; therefore, they increase the hotel’s waste volume. Consider the amount and type ofwaste created by a business when negotiating a lease. Cardboard and office paper are the most common and mostdesirable types of waste created by these businesses.

If a tenant produces hazardous waste, the hotel may want to require them to handle their own waste disposal.Hazardous waste usually requires special disposal containers and transportation. Inquire about how they plan tohandle it and request proof of proper disposal. If hazardous waste is thrown into the hotel’s waste collection orrecycling containers, the hotel may be held responsible for disposal problems.

Waste Audit

A waste audit identifies the types and approximate quantities of materials for recycling and potential savings due towaste disposal cost reduction. An audit helps identify the size containers needed for collecting and storing therecyclable materials at specific sites in the hotel and at the Central Recycling Center. Although an estimate of theamount of recyclables can be done by direct sorting and weighing of waste, previous hotel recycling programs haveproven that an acceptable estimate of recyclables can be made from reviewing purchasing and waste removal recordsand by evaluating the amount and types of waste generated in each department.

The amount of waste and recyclables produced in a hotel is affected by variables that differ every day. A hotel wasteaudit, depending on type, produces only information related to the waste and recyclables generated on the day of theaudit. The variables mentioned earlier affect the volume of waste on a specific day. These records can be reviewedinternally. (Worksheets to assist with an internal waste audit are included in Appendix C.)

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Marketing the MaterialsBefore a hotel recycling program can be implemented, a decision must be made about where the recyclable materialsare to be taken for processing. This decision can make the difference between simply disposing of recyclables andreceiving money for them. Processors may require different amounts of material preparation required for recycling.This important decision usually involves public or private processing facilities.

An intermediate processor collects, consolidates, and prepares quantities of recyclable materials for shipment tomanufacturers. Some processing facilities are owned and operated by mills or manufacturers and others are operatedby small companies and individuals. Processors offer different levels of services. Some processors operate buy-backcenters where materials are weighed and payment is made for specific materials. Full service processors accept allrecyclable materials and may offer other services such as container leasing or loan and materials transportation.

A Materials Recovery Facility (MRF) accepts commingled recyclable materials for processing. Most MRFsaccept glass, plastic, paper, aluminum and steel materials. Each operation is different so contact MRF managers forinformation about acceptable materials and the preparation required. (The hotel should not be required to sortany of the materials, except paper, taken to a MRF). Paper must be kept clean and dry and this is not possibleif paper is thrown into collection containers filled with bottles and cans.

MRFs may be owned and operated by private industry or by city or county governments. In some states, MRFs areowned by counties and operated by private industry. MRFs may or may not pay for recyclable materials andoccasionally there may be sorting or processing fees. Government owned MRFs do not usually pay for recyclablematerials. The majority of the privately owned MRFs do not charge for sorting and pay for some of the materials.Each operation is different so a thorough research is advisable before selecting a MRF.

Before choosing a processor for your hotel’s recyclable materials, investigate the laws, rules and regulationsgoverning hauling and tipping fees in your area. In some areas recycling may be included in waste hauling franchiseagreements with cities and counties. Recycling is exempt from waste franchise contracts in most areas.

Intermediate processors are listed in the yellow pages of telephone directories. New companies or smaller companiesmay not be listed, Contact the Georgia Department of Community Affairs in Atlanta or your local Keep AmericaBeautiful affiliate for a list of processors in your area of the state.

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Selecting a Materials Processor

The following questions will help in gathering information for making an informed decision when selecting acompany to process the hotel’s recyclable materials. After calling processors in your area and learning about theirservices a decision can be made as to which type recycling program to have--sorted or commingled materials. Aworksheet is provided in Appendix C.

q Which recyclable materials does the processoraccept?

Some processors accept all of the materials beingrecycled by hotels and motels. These materialsinclude office paper, newspaper, cardboard, steel,plastic, aluminum and glass. In contrast, someprocessors only accept one or two select materials.For example, a processor may recycle only aluminumor office paper. To reduce truck traffic at the hotel,look for a processor that will accept all of yourrecyclable materials.

q What are the materials preparationrequirements?

The degree of preparation will vary with the materialsand with the processors. Some processors require thatmaterials be clean and sorted and others accept cleancommingled materials.

q Does the processor pay for the materials?

Some processors pay for clean, high quality recyclablematerials. Receiving payment for the materials shouldnot be the motivating force for recycling; however, ifpayment is received, it can help finance the recyclingprogram’s start-up expenses and employee programs.If the processor pays for recyclable materials, establishhow the price is determined and how often paymentwill be made to the hotel.

q Does the processor provide collection and/orstorage recycling containers? If yes, are containersprovided at no cost? How are old damagedcontainers replaced?

Processors may provide free recycling containers withan exclusive agreement for the materials. Thepayment for recyclable materials may be reduced tocover the cost of the containers.

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q q Does the processor provide transportation forthe materials? If yes, is there a charge? What arethe frequency and hours of materials pick-up?

There are processors who provide free transportationfor materials. In Georgia, this has been a trend withmills and processors of paper, newspaper and cookingoil.

q q Are there charges for processing the recyclablematerials?

Charges for processing the materials depends on theindividual companies. Processors who receiverecyclable materials at no cost to them, usually do notcharge for processing the recyclable materials and maynot pay for the materials.

q q Does the processor provide the weight of therecyclable materials?

Material weights are of value in calculating thesavings from the hotel’s recycling program. Someprocessors estimate weights while others weigh thematerials. Weight receipts can help the hotel in recordkeeping for recycling materials payment purposes. Itcan also be used in reporting and publicizing thehotel’s recycling program accomplishments. Requestthat the weight receipts be delivered or mailed to youweekly.

The Central Recycling CenterThe Central Recycling Center (CRC) is an area outside the hotel where recyclable materials are stored until they aretransported to a processor. In larger hotels CRCs may be located in the dock or receiving area.

Location

Consideration should be given to the location of theCRC. For convenience, locate it outside the hotel nearan employee service exit. Easy access to thecontainer(s) is needed for vehicles picking up andtransporting the materials. The CRC is usually locatedoutside the hotel because of the amount of spacerequired for containers. Odors, insects and rodents arealso reasons for locating CRCs outside. The hotel’sdesign, space limitations and vehicle access may makeit impossible to locate CRCs conveniently. Localzoning ordinances may regulate the CRCs location.

Visibility of the CRC is a concern for some hotelmanagement. They are concerned with the visibilityof recycling equipment and stored materials creatingan undesirable appearance for the guests. However,guests are expressing interest in preserving theenvironment and recycling is one way for the hotel tocreate a positive environmental image. Well keptCRCs that are visible to guests create a positive imagefor the hotel. In areas with zoning restrictions CRCscan be concealed with fences, walls or landscaping. Equipment

Equipment is needed in the CRC to prepare materialsand store them until they are hauled to the recyclingmaterials processor. Equipment usually found in theCRC are storage containers such as a large recyclingroll-off, dumpster and/or portable 92-galloncontainers. The type materials storage container(s)needed depends on the available space, volume ofmaterials to be recycled and the requirements of theprocessor.

Hotels with food and beverage operations need a balerfor reducing the volume of cardboard created fromfood and drink packaging. A large trash container fordisposing of non-recyclables should be placed in theCRC. If a trash container is not available, non-recyclable materials may be thrown into recyclingcontainers or on the ground.

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CRC Materials Storage Containers:

Recycling Roll-off Containers

Large recycling roll-off containers are the mostpopular recycling containers for hotel CentralRecycling Centers (CRCs). A roll-off container maybe compartmentalized for sorted recyclables or simplyone large compartment for commingled materials.They are designed with a closed top and convenientlylocated doors. The top keeps the materials fromblowing out of the container when it is moved andprovides security for the materials. A locking systemis usually optional, but highly recommended to keepout unwanted garbage and recycling material thefts.

Roll-off containers are available in different sizes. Toreduce the number of times the container is hauledand/or emptied at the processor, select a roll-offrecycling container as large as space permits. If thehotel is paying for each container pull, the savingsfrom recycling is reduced when containers are pulledtoo often or half full. Recycling roll-off containers areavailable through manufacturers, waste haulingcompanies and some material processors and may bepurchased or leased.

Before making a final decision on storage containersfor the hotel’s CRC, compare cost benefits ofcontainer leasing, purchasing and availability fromprocessors. A worksheet is included in these materialsto help in the research of storage containers for yourCRC.

Recycling Dumpsters

Dumpster waste containers are commonly used atsmaller hotel/motel properties for storing waste. Theyare also being used for storing specific recyclablematerials such as newspaper, cardboard and officepaper. They work satisfactorily for storage of officepaper and newspaper. However, dumpsters do nothave adequate space to store cardboard or all of therecyclable materials from large hotels. Dumpstersrequire more frequent emptying, thus increasing thecost of recycling if the hotel is charged for the numberof times per week/month the dumpster is emptied.

A recycling dumpster is emptied into a largercontainer on the back of a truck. The dumpster is notremoved from the hotel. Drivers may pick upmaterials from several locations and dump them intothe same container before hauling to the processor ormill. This creates a question as to how the weights aredetermined. Weights of recyclable materials indumpsters are usually estimated. Materials are notweighed before dumping into the large container onthe truck. If the hotel expects payment for recyclablematerials, ask how the weights are determined.

If dumpster type containers are used for collection ofrecyclables and waste materials at the same location,paint the recycling dumpster a different color and labelit. This will help prevent trash/waste materials frombeing thrown into the recycling container. Dumpsterrecycling containers may be provided at no cost bysome companies or they may be leased or purchasedfrom a waste hauler or intermediate processor.

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Portable Storage Containers

Large 92-gallon portable rolling containers are the third typeof container used in hotel Central Recycling Centers (CRCs)for collecting and storing materials. These containers areconvenient for small hotels/motels that recycle only a fewitems such as aluminum cans and office paper. They are alsoused at larger properties for collecting and storing newspaperand office papers. Individual containers have limitations ontransportation and storage capacity. This smaller container isusually transported by a recycling company or by a hotelvehicle.

Other areas of consideration:

Contracts: Sign a short term contract (three to four months) for leasing recycling containers, haulingservices and processing materials. This will give the hotel time to evaluate the services and test the largestorage containers. If the service received from a hauler or processor is unsatisfactory, it is easier to switch atthe end of a contract. Include a cancellation clause in all contracts.

Container Color: Does the hotel have a choice of container color? Some hotel managers want therecycling containers to blend with the hotel’s color scheme and others are choosing the popular“environmental green” color.

Container Repairs: Who is responsible for container repairs? Include repair responsibility in thecontract.

Container Cleaning: How often is the recycling storage container cleaned? In the summer time, thelarge roll-off units need cleaning monthly to reduce odors. Where is the unit cleaned? Do not permit it to becleaned at the hotel. There will be debris and cleaning chemicals which will be dumped on to the pavement orgrass.

Collection /Pull Schedule: Will the hauler work to insure efficient collection by monitoring storagevolumes and adjust the collection schedule as requested by the hotel? “On call” pick-ups are recommendedfor hotels as occupancy and functions have a drastic effect on the volume of materials to be recycled.

Hotel Identification on the recycling roll-off: Request that the name of the hotel be painted onthe roll-off. When the roll-off is hauled to the processor, the hotel receives recognition from the communityand potential hotel guests.

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Developing the Recycling Materials Flow Plans

Designing the Materials Flow Plan

Once sites for recycling containers have been identified and storage containers selected, establish a materials flowplan--routes to move the recyclables from the temporary storage sites to the Central Recycling Center. Developing amaterials flow plan is a very important step in setting up the recycling program. The flow plan establishes the typematerials to be recycled at each location, where materials are to be stored, where collection containers are to be used,which employees perform the work tasks and the direction the materials are to be moved through the property.

Complete materials flow plan worksheets for every department and mark the directions the materials are to be movedon a property floor plan.

1. The first step in developing the recycling materials flow plan is to review the hotel’s floor plan. Locate thestorage spaces, hallways, equipment placement and employee traffic patterns in all departments.

2. Identify collection points at work stations and storage areas. From this information a decision can be made onthe placement of storage containers and the size containers for each location.

3. Establish people traffic patterns and routes for moving the recyclables through the hotel. The trafficmovement routes should be the ones with the least amount of interference with hotel guests and employeeactivities. Materials flow plans should start at the point where the recyclables are generated and continue untilthe materials are placed in the recycling storage container(s) in the CRC.

Placing Recycling Collection Containers

Involve employees in deciding where the recycling collection containers will be located in their work areas, Forgreater employee participation in the recycling program, locate collection containers in or near work areas whererecyclables are generated. This method is called collecting at the source or point of waste generation. For example,place a recycling collection container near the can opener in the kitchen. When cans are opened and emptied they areeasily placed in the appropriate recycling materials collection container.

Hotel design, equipment placement and traffic patterns may prevent the containers from being placed in convenientlocations in some departments. In this case, place the containers as close to the work area as possible.

To reduce the labor costs of recycling, handle the materials as few times as possible. However, in offices and onguest room floors it is necessary to add an intermediate storage center where materials are temporarily stored duringthe day until they can be moved to the Central Recycling Center (CRC).

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Selecting Recycling Containers

After the material collection points have been identified, it is time to choose containers. Match the containers tomaterials to be collected and to the identified collection and storage spaces throughout the property. Carefullymeasure the spaces and compare the specifications provided by vendors. Consider color coding the containers forspecific recyclable materials in a sorted materials recycling program.

Select recycling containers:

made from durable, commercial weight materials designed to hold heavy recyclables(Recycling collection and storage containers that are going to be used for glass need to beexceptionally durable.)

made from recycled and recyclable materials,

with solid bottoms to prevent spillage and stains on floors and carpets,

made from washable materials,

with durable wheel systems. Consider how much weight the wheel system will support,

with non-mar wheels if carts are to be rolled over carpet, marble or other special floorcoverings,

that are transportable and easy to empty into storage containers at the CRC.

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Materials Processing Equipment

Materials processing, except for cardboard, isnot recommended in hotel recycling programs.Most hotel recycling programs to collect and storerecyclable materials until the materials are transportedto a processor. If storage space is limited and/ortransportation costs are high, materials may need to beprocessed at the hotels.

A baler is the most frequently used processingequipment in hotel/motel recycling programs and isused to bale cardboard. Cardboard is the mostabundant recyclable material in hotels/motels andrestaurants. If a baler is not used, the massive amountof cardboard quickly fills recycling roll-offs anddumpsters. This increases the number of times theroll-off or dumpster needs emptying, thus increasingthe cost of recycling.

Cardboard Collection

Balers are available from manufacturers, processorsand some hauling companies. Purchasing a baler maybe as simple as signing a lease/purchase agreementwith a processor with the sale of your cardboardpaying for the baler. If this is the case, include aclause about market price fluctuations. Economically,purchasing a baler for baling cardboard is a wisedecision for most hotels and restaurants. Recyclingbaled cardboard provides a quick return on theinvestment in a baler.

Marketing Cardboard

Cardboard is one of the most marketable recyclablematerials collected in recycling programs. A recyclingprogram manager will want to check the options intheir area before selecting a processor. Manycompanies will pick up clean, baled cardboard at thehotel and transport it to a processor at no cost to thehotel and pay for the cardboard. Since there are manycompanies wanting the cardboard, the issues are:price, service and documentation. Fordocumentation of recycling and payments, requestweight receipts from the processor.

Vertical Baler

Marketing Cardboard

Equipment Concerns:

Analyze the following items when considering the use of processing equipment in your recycling program:

Consider the amount of time required to process materials and the number of employeesinvolved. When a hotel uses their employees to operate recycling processing equipment, such ascrushers or balers, they are doing work that is usually done by a materials processor.

Are labor and liability costs increased because of operating recycling processing equipment?

Is space available for the equipment and storage of processed materials?

Consider the cost to purchase, install and maintain the equipment.

Is there a financial benefit for processing materials at the hotel? If yes, evaluate if additionalrevenue/cost avoidance covers the extra labor, liability, equipment costs and maintenance ofequipment.

Consider safety features of all equipment. Safety is one of the most important considerationswhen shopping for recycling equipment. Take time to verify that equipment complies with theAmerican National Standards Institute’s safety requirements.

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Materials Collection and PreparationFor a successful hotel recycling program, recycling materials collection and preparation must become theresponsibility of every employee. The method of materials collection and preparation in the hotel/motel depends onthe degree of preparation required by the processor.

A small amount of preparation is required by all processors. Preparation of recyclables at the source is easier and lesstime consuming. As products are used or containers are emptied, place in specific recycling collection containersinstead of a trash container. Even if the materials go to a materials recovery facility (MRF), some sorting andpreparation is required.

When evaluating how to collect and where to store recyclables, inquire about local fire codes forstoring paper and other materials at intermediate and central recycling centers.

There are two ways of collecting and storing recyclables in hotels/motels -- sorted and commingled. The methodis used in your recycling program depends on the requirements of the processor who is handling your hotel’srecyclable materials and the amount of labor the hotel is willing to pay for sorting the materials.

Sorted Materials

In a sorted materials recycling program, materials are sorted by type. Steel, aluminum, plastic, paper and glass areeach stored in separate recycling containers. These materials may be sorted further. For example, glass is sorted bycolor into clear, green and brown.

Commingled Materials

In a commingled recycling program, all the recyclable materials except paper are stored together. Office paper andcardboard are usually an exception because they must be kept clean and dry, so they are stored separately. Thecommingled materials are sorted and processed at a MRFs.

Before employees begin collecting materials and placing them in recycling containers, provide training on proceduresfor preparing materials. Check with your processor as to the degree of preparation and sorting of materials required.

Recycling GuidelinesThe following recycling guidelines provide basic recycling information for materials preparation. Materialspreparation may be slightly different with each processor for specific materials.

Paper

Cardboard is the most important material to recycle in a hotel/motel recycling program. All departments in thehotel produce a large volume of cardboard. Proportionately, cardboard is the largest part of a hotel’s waste stream.Because of its bulk, cardboard occupies a tremendous amount of space in waste containers and should be removedfrom the hotel’s waste stream, baled and recycled.

Items Not Accepted: Waxed boxes, plastic boxes, plastic packing “peanuts,” packing tape,plastic bags, food and any other materials that are not listed above.

Recycle: Cardboard boxes, brown bags, brown paper, brown envelopes and brown folders.

Preparation: Remove food, packing tape, plastic, waxed liners, and polystyrene packingmaterials. Then flatten the boxes and bale.

Office paper is generated in every department in the hotel. Most of the paper is computer, white ledger, copy,letterhead and envelopes. Incoming mail, magazines and catalogs are additional sources of recyclable paper.Convention attendees and exhibitors leave boxes of printed brochures and presentation materials that are recyclable.Most of these materials are recyclable with mixed paper. Check with your processor about accepting boxedconvention materials.

Recycle: Computer and photocopy paper, writing and typing paper, envelopes, flip charts, junkmail, telephone books and convention papers.

Preparation: To obtain maximum value for office paper, separate it into three differentcategories: green bar computer, white ledger and mixed paper. Check with your processor on thesorting of colors and paper types. Office paper is valuable, and its value is highest when sortedby types. Remove paper clips, rubber bands and binding coils. Place clean, dry papers inrecycling containers for storage until pickup.

Items Not Accepted: Waxed paper, paper towels, napkins, plates and cups, carbon paper, foodwrappers, adhesive tape, paper clips, fax glossy paper, rubber bands and plastic.

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Newspapers add tons to the monthly waste disposal costs of hotels that provide daily papers. Newspapers require nopreparation if they are not placed in bags. Collect throughout the property. Place newspaper recycling containers indining rooms, recreation areas and lobbies for guest participation in newspaper recycling.

Recycle: Newspapers

Items Not Accepted For Recycling With Newspapers:Plastic bags, magazines, rubber bands, telephone books and other types of paper.

Preparation: Remove rubber bands and plastic bags before placing them in recycling containers.Store newspapers in a recycling container in a dry area until pickup.

Glass

Glass is primarily generated in the Food and Beverage Department. A small amount of glass may be generated fromservice bars in guest rooms. Most of the glass comes from beer, wine, liquor and food containers. Some processorsrequire that glass be sorted by color -- clear, brown and green. Processors with MRF’s accept glass that iscommingled. The glass is then color sorted by the processor.

Recycle: Glass containers used for food, juice, water, soft drinks, beer, wine and liquor bottles.

Preparation: Remove metal collars and lids, empty the contents, rinse containers with foodresidue; sort the glass by color if required by the processor; place in recycling bin(s). Do notbreak glass when collecting. Broken mixed glass is very difficult to sort and is not accepted bymost processors.

Items Not Accepted: Dishes, drinking glasses, crystal, baking dishes, mirrors, window glass,ceramics, television tubes, containers with food in them and broken glass.

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Metal

Metal, aluminum and steel/bimetal, materials for recycling are generated through out the hotel/motel. Soft drinkand juice machines contain aluminum cans. Steel/bimetal cans are generated in kitchens and food preparation areas.Equipment made from metal is located in various areas of the property.

Recycle: Aluminum beverage cans, steel/bimetal food cans. Metal pipes,white goods (air conditioning units, refrigeration, washers and dryers)motors, paint cans, aluminum window frames and aluminum lawn furnitureare recyclable but may need special arrangements with some processors.

Preparation: Cut the top all the way around steel cans and remove the lid,empty and drop the lid back into the can for storage. Rinse food cans thathave food residue. Dry empty paint cans. Empty aluminum cans.Equipment requires special preparation for recycling so check with yourprocessor.

Items Not Accepted: Pesticide cans, power tools, batteries, silverwareflatware, Sterno fuel cans, cans with liquid or food in them and cookingutensils.

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Plastic

Plastic is found in the Food and Beverage and Housekeeping Departments. Guests also leave plastic bottles in guestrooms.

The Society for Plastics Industry (SPI) developed a standard identification system that identifies different kinds ofplastic resins. This helps plastic processors recover different kinds of plastic materials. The coding system has arecycling triangle with number l-7 which identifies the resin. Originally only plastic bottles were coded, however,now most plastic containers have the recycling symbol on the bottom. Check with your processor as to the typeplastics they will accept.

Recycle:

Polyethylene Terephthalate (PET) Code 1, and High Density Polyethylene (HDPE) Code 2,plastic containers are a high volume item in hotel recycling programs.

PET is made from a strong, lightweight form of clear polyester material. PET is used for soft drinkbottles, liquor bottles and other food and non-food containers.

High Density Polyethylene (HDPE) Code 2, is used to manufacturing plastic bottles for automotive,personal care, assorted food products and cleaning supplies. HDPE containers are used for milk, water andlaundry detergent bottles.

Polyvinyl Chloride (PVC) Code 3, commonly used for “blister” packaging.

Low Density Polyethylene (LDPE) Code 4, examples include plastic trash bags, bread and bun wrapsand plastic sleeves for cups and lids.

Polypropylene (PP) Code 5, used for packaging such as yogurt containers, shampoo bottles andmargarine tubs.

Polystyrene (PS) Code 6, plastic is used for making food service containers such as Styrofoam cups,food trays and “clamshell” packaging. PS products are recyclable; however, it may be difficult to find aprocessor who will accept them.

Other, Code 7, includes multi-layer resins. It can include items manufactured using a combination of theplastics listed above.

Preparation:Remove lids and empty containers. Check the bottom for recycling symbol code, if acceptable, washout food residue and place in the recycling container.

Items Not Accepted:Milk and soft drink bags and connector tubes, flower pots and food trays.

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Other Recyclables:

Cooking Oil and GreaseCollect and strain cooking oil and grease from fryers and cooking in kitchens. Companies that recycle cooking oiland grease may provide collection containers for its storage and haul it from the hotel. This service is provided at nocost by some grease recyclers.

FurnitureRecycle used furniture by refinishing and reupholstering it. Furniture can be sold to other hotels, employees ordonated to charitable causes. Refinish pool and patio furniture instead of purchasing new furniture. Aluminum patiofurniture is recyclable with aluminum cans at most processors.

EquipmentRepair quality used equipment. Recycle old equipment with a metal recycling processor, trade it when purchasingnew equipment. Give old equipment to vocational schools for teaching repair techniques to students. Keep it out ofthe hotel’s waste stream.

Motor OilEstablish a motor oil recycling center in the maintenance department for used oil from equipment motors. Oilcollection centers for public use are located throughout the state. Ask your oil supplier about setting up an oilrecycling program at the hotel for use by employees and vendors.

Construction DebrisInclude collection and disposal of construction materials in contracts. Dispose of construction materials separatelyfrom the hotel’s regular waste. Construction debris such as windows, doors and lumber are recyclable. Informcontractors of your recycling program and request that they comply while working on the property.

Landscape WasteInclude landscape waste removal in lawn maintenance contracts. If lawns and shrubs are maintained by the hotelestablish a landscape recycling program. Shred fronds and clippings to make plant bedding material to save water,moderate soil temperatures, discourage weeds and reduce competition from grass. Call your local County CooperativeExtension Service for information about landscape recycling.

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Appendices Directory

A. References

B. Key Words and Definitions

C. Worksheets

1. Estimating the Weight of Steel

2. Estimating the Weight of Glass

3. Estimating the Weight of Recyclables

4. Materials Flow Plan

5. Container Order Worksheet

6. Selecting a Materials Processor

7. Selecting Materials Transportation

8. Selecting a Baler

9. Departmental Recycling Instructions (sample)

9a. Departmental Recycling Instructions

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Appendix A -- References

A Business Guide for Reducing Waste, EPA/530--K-92-004, U.S. EPA, Office of Solid Waste, 401 M Street SW,Washington, DC 20460, 713-941-4452.

Business Recycling Manual, Resource Systems, Inc. and INFORM, Inc., 381 Park Avenue S., New York, NY 10016-8806, 212-689-4040.

Decision-Makers Guide To Solid Waste Management. United States Environmental Protection Agency, 1989.

EcoPurchasing in Hotels and Motels. Hammer, M. S. And Townsend, J. M., Florida Energy Extension Service,Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611.

Energy Aspects of Solid Waste Management. Energy Resource Center, University of Illinois at Chicago, P.O. Box4348. Chicago, IL 4348-1990.

Energy in Garbage. Helikson Whiffen, H. J. Energy Efficiency and Environmental News. Florida Energy ExtensionService, University of Florida. January, 1992.

Florida’s Pilot Hotel/Motel Recycling Project. Earle, J.F.K., and Townsend, J. M., Cooperative Extension Service,Energy Extension Service, University of Florida, and the Florida Department of Environmental Regulation, 1991.

How Your Business Can Profit from a Recycling Program. Drake, Barbara J. and Strathmann, David C., City ofJacksonville, Florida. April 1990.

Survey of Hotel and Motel Purchasing Practices Relevant to Source Reduction. Hammer, M.S., J.M. Townsend, andC.L. Taylor. Cooperative Extension Service, Energy Extension Service, and the University of Florida, 1993.

The Consumer‘s Handbook for Reducing Solid Waste. United States Environmental Protection Agency, 1992.

“Today’s Travelers Are Going ‘Green’,” Hotel & Resort Industry, August 1992.

Xeriscape- A Guide To Developing A Water Wise Landscape. Wade, Gary et al., B- 10-73, Cooperative ExtensionService, The University of Georgia, Athens, Georgia 30602.

Composting and Mulching - A Guide To Managing Organic Landscape Refuse. Circular 764, Cooperative ExtensionService, The University of Georgia, Athens, Georgia 30602.

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Appendix B --Key Words and Definitions

Bulk Products- products packaged in large quantities, requiring less packaging and producing less waste.

Concentrates - products packaged in higher strength requiring dilution before use; concentrates require lesspackaging and produce less waste.

Consumption - the amount of any resource (material or energy) used in a given time.

Disposable - products, items and/or packaging designed to be used once or a few times and discarded.

Disposal Cost Savings - economic savings from reduced waste hauling operational expenses (e.g., labor, storage,containers, balers, transportation and hauling fees, etc.) and avoided tipping fees.

EcoPurchasing - a source reduction strategy empowering purchasing managers to select durable and non-durablegoods that create the least amount of waste and toxicity. EcoPurchasing also promotes reuse of products andmaterials and supports recycling and resource/energy conservation.

Hazardous Waste - waste that requires special precaution in its storage, collection, transportation, use, treatment, ordisposal to prevent damage to human health and/or the environment. Hazardous wastes include, corrosive, explosive,flammable, ignitable, radioactive, reactive, toxic, volatile and pathological materials.

Landfill - a land waste disposal site that is located to minimize water pollution from runoff and leaching. Waste isspread in thin layers, compacted, and covered with a fresh layer of soil each day to minimize pest, aesthetic, disease,air pollution and water pollution problems.

Nonrecyclable - not capable of being recycled or used again.

Packaging - the materials used to wrap, contain and protect products.

Recyclables - materials that still have useful physical or chemical properties after serving their original purposes andthat can be reused or remanufactured into additional products.

Recycled Content - that part of a product which has been produced using preconsumer or postconsumer recycledmaterial; measured by percentage.

Recycling - the process by which materials otherwise destined for disposal are collected, reprocessed orremanufactured and reused.

Reuse - the use of a product more than once in its same form for the same or similar purpose.

Solid Waste Management - the systematic administration of activities which provide for the collection, sourceseparation, storage, transportation, transfer, processing, treatment and disposal of solid waste.

Tipping Fee - a fee, usually dollars per ton, for the unloading or dumping of waste at a landfill, transfer station,recycling center or waste-to-energy facility. Also called disposal fee or service fee.

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Useful Life - the period of time beginning when a product arrives in the hands of the user and ends when thatproduct is discarded.

Waste - anything that is discarded, useless, or unwanted; opposite of conserve, as in “to waste.”

Waste Reduction - reducing the amount or type of waste generated; sometimes used synonymously with sourcereduction.

Waste Stream - The total flow of solid waste from homes, businesses, institutions, and manufacturing plants thatmust be recycled, burned, or disposed of in landfills or any segment thereof such as the commercial waste stream.

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Appendix C -- Worksheet 1

Steel Looking forthe #1 Recycling Ingredient?

Many containers in your food service kitchen are made from North America’s #1 recycled material -steel. Use this worksheet to quickly and easily determine your monthly volume of steel cans. Thenwork with your hauler or your recycling services contractor to include steel cans in your recyclingprogram. Waste management costs should be comparable or improved over current costs. And, you’llbe contributing to your community’s efforts to recycle more and reduce waste. For more informationabout the Steel Recycling Institute or steel can recycling, call l-800-876-7274 today!

Appendix C --Worksheet 2

How much recyclable glass does your business generate?The following table will assist you in calculating your monthly volumes of 100% recyclable glass.

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Appendix C --Worksheet 3.

Estimating the Weight of RecyclablesThe following worksheets will assist you in estimating the amount of recyclables and potential savings fromrecycling. As discussed earlier, the hotel/motel and restaurant businesses are unique because of the many variablesthat effect the amount of waste produced each day.

Before beginning to look at the potential for recycling, it is helpful to know how much waste is presently being hauledto a landfill. It is also important to know what it is costing the hotel to dispose of this waste.

I. The weight of waste

The weights should be on your monthly waste removal bills but if you do not have these records, contactyour waste hauler.

1. 12 month total waste weight figure ton/year

2. Monthly solid waste stream (line 1 ÷ 12) ton/month

II. Estimating the weight of cardboard

Cardboard weights are difficult to estimate since boxes are of different thicknesses and the amount of cardboardentering the property varies daily with activities and delivery dates. Studies in hotels have found cardboard weights tobe as high as 20% of the solid waste stream at some hotels. The following information can be used as a roughestimate of potential cardboard for recycling.

1. Tons of solid waste per month (line 2, worksheet 1)

2. Percent of solid waste which is cardboard

3. Total weight of cardboard per month (lines 1 x 2 ÷ 100)

ton/month

%

ton/month

III. Estimating the weight of newspaper

1. Number of newspapers delivered to guest rooms per month

2. Number of paper in vending machines per month

3. Total number of papers per month

4. Average weight of single newspaper in pounds

5. Total monthly weight of newspapers (lines 3 x 4)

6. Total monthly weight of newspapers (line 5 ÷ 2000)

#/month

#/month

#/month

lb/paper

lb/month

ton/month

40

IV. Estimating the weight of steel (Worksheet 1.)

Total weight of steel in tons from Worksheet 1, Steel Looking for the #1 Recycling Ingredient?

(Weight of all cans in tons ÷ 2000) ton/month

V. Estimating the weight of Aluminum

Aluminum cans are very light and are often overlooked in waste studies. The following information will

assist you in estimating the weight of aluminum beverage cans.

(Approximately 27 cans = one pound, 24 cans per case.)

1. Number of cases of beverage cans used per month cases/month

2. Number of cans per case 24 cans/case

3. Number of cans used per month (line 1 x line 2) cans/month

4. Total weight of cans per month (line 3 ÷ 27) lbs/month

5. Total weight of cans in tons (line 4 ÷ 2000) Ton/month

VI. Estimating the weight of glass

Total weight from worksheet 2, How much recyclable glass does your business generate?

Total weight of glass in tons (Divide the total weight by 2000) Tons/month

VII. Waste Disposal Cost

1. Hauling fee per pickup/pull

2. Number of pickups/pulls per month

3. Total hauling fees per month (lines 1 x 2)

4. Landfill tipping fee per ton

5. Solid waste generated per month (line 2 Worksheet 1)

6. Total tipping fee per month (line 4 x 5 )

7. Monthly container lease/use fee

8. Total monthly solid waste disposal cost (lines 3 + 6 + 7)

9. Solid waste disposal cost per ton (line 8 ÷ line 5)

41

cost/pickup

#/month

cost/month

cost/ton

tons/month

cost /month

cost/month

cost/month

cost/ton

VIII. Potential Disposal Cost Savings from Recycling

1. Estimated tons of cardboard (line 3, item II.)

2. Estimated tons of newspaper (line 6, item III.)

3. Estimated tons of steel (line 14, item IV.)

4. Estimated tons of aluminum (line 5, item V.)

5. Estimated tons of glass( bottom line, item 6. )

6 . Tons of recyclables ( lines 1 + 2 + 3 + 4 + 5 .)

7. Cost of waste disposal per ton ( line 9, item VI.)

8 Potential savings from recycling (lines 6 x 7.)

42

ton/month

ton/month

ton/month

ton/month

ton/month

ton/month

$$/ton

$$/month

Appendix C --Worksheet 4 Materials Flow PlanDEPARTMENT:

Instructions:

Complete a recycling flow plan(s) for each department in the hotel. Identify location(s) of the recyclables in eachdepartment at Location 1. Move the materials from Location 1 to Location 2, 3, etc. until it is picked up by therecycler/waste hauler. At each location in the flow procedure, identify the container(s) to be used and who will behandling the materials. Handle materials as few times as possible.

Location 1

Source of Materials

Collection Container(s)

A.B.C.D.E.F.

Location 2

Temporary Storage

A.B.C.D.E.F.

Location 3

Recycling Centeror Roll-Off Unit

List recyclables to be collected at thislocation. Move recyclables to storageLocations 2 and 3.A.B.C.D.E.F.

Instructions

A.B.C.D.E.F.

List containers to be used for storageor moving of each recyclable listedabove.A.B.C.D. E.F.

List containers to be used for storageor moving of each recyclable listedabove.A.B.C.D.E.F.

43

List employees collecting thematerials.A.B.C.D.E.F.

List employees moving the materials.

A.B.C.D.E.F.

List employees moving the materials.

A.B.C.D.E.F.

44

Worksheet 6 Selecting a Materials Processor

Company Name

Contact Person

Telephone Number FAX Number

Materials Accepted

Paper

Metals

Glass

Plastic

Other

Cardboard WhiteMixed Magazines

Phone Books Newspapers

Aluminum Cans Bimetal cans Steel Cans Equipment

Clear Green Brown Crushed/Broken

PET # 1 HDPE # 2 Other Plastic

Cooking Oil Pool Chemicals Paint Food Waste

Yard Waste

Materials Preparation Requirements

Pay for Materials

Provide Containers

Provide Transportation

Cost of Transportation

Frequency of Pickup

Day of Week/Hour of Pickup

Provide Materials Weights

45

Worksheet 7 Selecting Materials Transportation

Company Name

Contact Person

Telephone Number FAX Number

Cost of transporting a leased or purchased roll-off.

Cost of transporting materials from a dumpster.

Cost of picking up materials in smaller portable containers.

Are there Add-on charges such as franchise fees or gas surcharges?

How often are the materials picked up?

How much notice is required for pickups?

Length of contract?

Do they provide material weight records?

How often are containers cleaned and where are they cleaned?

46

Worksheet 8 Selecting a Baler

Company Name

Contact Person

Telephone Number FAX Number

Name of Baler

Model Number

Bale Size

Options:1. Lease2. Purchase 3. Maintenance

Delivery and installation

warranty

Equipment Features

Cost of baling wire

Other

47

Worksheet 9 (SAMPLE)

DEPARTMENTAL RECYCLING INSTRUCTIONS

After developing the materials flow plan, prepare recycling instructions for each department of the hotel and giveto the manager for reference.

Location: Guest Rooms.

Equipment:Reusable bags or plastic containers for room attendants cleaning carts.

Large plastic containers for temporary storage of the recyclable materials until they are transported tothe Central Recycling Center.

Container labels to identify specific recycling containers for the materials. The number of containersneeded to temporarily store the recyclable materials depends on the number of items to be recycledand the number of floors.

Materials to be Recycled:Aluminum CansPlastic Bottles (Type depends on what is accepted by your processor )Newspapers, Telephone Books and Mixed Papers (conference materials, magazines)

Recycling Procedures

Materials Preparation and CollectionRemove lids, empty containers, remove plastic from newspaper and place materials in the recyclingbag/container cart. (See the Recycling Guidelines section for details on preparing specific materials.)

Intermediate Materials StorageWhen the bag/container on the room attendants card is full, move it to the intermediate recycling center inthe storage closet on the floor, empty the materials into the larger recycling collection containers.

In a sorted materials program, place each type of material in a separate container.

Materials StorageAt the end of the shift, collect the materials from the temporary storage closet on each floor and movethem to the Central Recycling Center on the ground level. Place materials in appropriate containers.

Container MaintenancePeriodically wash containers and bags to reduce odors and insects

48

Worksheet 9a

DEPARTMENTAL RECYCLING INSTRUCTIONS

Location:

Equipment:

Materials to be Recycled:

Recycling Procedures

Materials Preparation and Collection

Intermediate Materials Storage

Materials Storage

Container Maintenance

Notes

Notes

Georgia Hospitality Environmental Partnership

Georgia Cooperative Extension Service, The University of GeorgiaGeorgia Department of Natural Resources - Environmental Protection Division

United States Environmental Protection Agency, Region IVGeorgia Department of Community AffairsGeorgia Environmental Facilities AuthorityGeorgia Hospitality & Travel Association

Georgia Department of Industry, Trade & TourismMetro Atlanta Chamber of CommerceAtlanta Department of Public Works

© March, 1996

Printed on Recycled Paper