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When it comes to "going green," hotels look at every department and area of the property, but housekeeping may be the most obvious one in which to make changes. There are washers and dryers that can be replaced with more efficient models, cleaning chemicals that can be traded for environmentally friendly products, and traditional practices such as washing sheets and towels daily that can be updated by giving guests more options.

While many hotels have taken those steps, some are going even further, getting creative and finding new green initiatives to add to their programs. The Hilton Waterfront Beach Resort in Huntington Beach, CA, has a list of approximately 40 green initiatives it has implemented, many of which involve housekeeping.

"About two years ago we recognized that we needed to take a proactive step toward making sure we were doing all we can to preserve natural resources and improve the environment," says hotel manager Paulette Fischer, "especially in our location with the beach right across the street from us."

To do that the hotel formed a green committee, which includes 25 people representing every department of the property and meets monthly. At its inaugural meeting, the committee members brainstormed and thought of some simple things they could do to get greener, as well as some that take more work and investment.

Among those initiatives are some creative ways to reuse what many hotels would throw in the trash. "We donate all of our reject linen and terry to homeless shelters," Fischer explains. "We also take our pillowcases and terry and use them for dust rags in the back of the house areas. Our housekeeping seamstress takes any rejected linens and turns them into aprons for our kitchen and stewarding staff. That' s been very well received and is a cost-saving measure for the hotel as well."

The property replaced its odor control products with a nontoxic, biodegradable alternative, and replaced its paper towel dispensers with automatic ones. But perhaps the most unusual measure the Hilton Waterfront Beach takes is turning its rejected duvet covers into pet beds. This reduces waste and allows the hotel to offer beds for pets that match the ones their owners are sleeping in.

Another highlight of the program is the "Green Room," a space where guests can do their own laundry in a completely green manner--literally and figuratively. It features an Energy Star-rated washer and dryer, efficient light bulbs, low VOC paint, flooring and countertops made from recycled materials--even a clock made from old boat boards and a mirror made from old CD covers. Detergent selection, of course, includes a nontoxic, biodegradable option. The decor fits the concept with green flooring and lighting just to get the point across. And a framed sign on the wall outlines the green committee's commitment to its guests. "Guests think it's great," Fischer says. "They feel good about using it and about staying at the property knowing that we're taking steps to reduce our carbon footprint."

About half of the measures the hotel has put in place were for cost-savings, while the others required an investment upfront. "Our owners were very supportive," Fischer says. "We spent some substantial dollars on a new HVAC system and CFLs, which aren't cheap. Ownership really supports our efforts, which is nice."

Saving Time, Too: While the Hilton Waterfront Beach outsources some of its laundry (to a LEED-certified vendor), other properties are upgrading their onsite equipment to save money in the long run and be greener.

As part of Hampton Inn's "Take Care" program, its properties have started using environmentally-friendly products and following other guidelines to conserve resources. Alpesh Patel, general manager of the Hampton Inn in Mentor, OH, replaced the two washers and dryers in his 90-room property with Maytag models that are more environmentally friendly.

"I decided to upgrade our system because of the speed of the washer," Patel says. "It uses less water, a little less chemicals, and when it comes out it's almost dry, so it takes less time in the dryer too. It spins faster so there's less water. It also rotates clockwise and counterclockwise, which means it comes out of the dryer with fewer wrinkles. The dryers also have a temperature sensor, so as soon as it's dry it automatically adjusts the time."

In addition to saving on water, power and chemicals, the machines also save time. "Earlier, I couldn't put a whole load from the washer into the dryer," he explains. "Now I can do that, so I don't have to split it into 2 dryers, and that saves the time of the housekeeper who‘s doing the laundry. The drying time is also less. Maybe I‘m saving 35 to 40% of the drying time. That reduces a lot of overhead of the laundry person."

Changing the Mindset: Eco-friendly housekeeping programs may look easy to implement on paper, but one of the hardest parts of the process is training staff members.

Debra Archibald, assistant executive housekeeper at The Peabody Orlando, says her property has added a linen reuse program, as well as an amenity reuse program partnering with the Clean the World Foundation. The hotel also recycles newspapers and plastics from guest rooms, and partners with vendors to get supplies shipped in bulk. The property is about to undergo a major expansion, which will include new laundry equipment and other green measures.

"The biggest problem we had was changing the mindset of people who had been working here for 20 years," she says, "but they're getting there. You have to constantly motivate and train them, but it gets there eventually." The Peabody Orlando uses a mentor system for training new staff members, and that, combined with daily reinforcement, got the staff up to speed.

Through the nonprofit Clean the World Foundation, the hotel recycles and distributes soap and shampoo products to impoverished countries, including Haiti. The foundation also delivered a presentation at the hotel to educate the staff. "A lot of our staff members are from Haiti," Archibald explains, "so that really had an impact on them." The foundation delivered 2,000 pounds of soap to Haiti in July, all of which came from 80 luxury hotels in Central Florida and Daytona Beach.

Do Guests Care?: Does all of this really matter to guests? Increasingly, the answer is yes. Most leisure guests may not make decisions about where to stay based on a hotel's green practices, but they do appreciate it once they're there. Archibald says that a few years ago hotels weren't comfortable putting recycling bins in guestrooms and public spaces, but people are getting used to them and appreciate it.

For meeting planners and corporations, environmental practices can be a deciding factor in their choice of hotels, so properties can use green initiatives as a selling point as well. "The leisure guests aren't seeking it," says Fischer, "but when they're here they're happy to participate with recycling and other things we offer. They feel good about using it and about staying at the property knowing that we're taking steps to reduce our carbon footprint. But with meeting planners, we find that more and more it's something they ask about upfront."

In the laundry room, Americans are prone to overkill. They pour too much detergent into their washing machines.

Generations of consumers have washed clothes with the idea that more soap means cleaner laundry. But the sudsy habits are creating messy problems from dingy clothing to worn machines.

Making matters worse, the latest generation of detergents are concentrated and so require users to use less product-per-washload than ever before. And more consumers are buying high-efficiency washers, which need far less water than older models. It's a combination begging for more careful measuring--something Americans stubbornly resist. "Before it didn't matter as much," says Mary Zeitler, consumer scientist for Whirlpool Corp.'s Institute of Fabric Science. “But now you have to be much more precise in dosing."

Packaging, in most cases, hasn't helped. The molded lines and numbers inside detergent caps are hard to read, especially in a dimly lit laundry room. And even though concentrated detergents have been on the market since at least 2007, many caps still hold more than is needed for an average load.

Method Products Inc. recently launched an ad blitz for a new detergent with a pump dispenser, designed to help curb overdosing. Method found that 53% of people don't use the recommended amount of detergent per washload, preferring instead to guess or, worse, to simply fill the cap up to the top—a practice that wastes more than half the loads a detergent bottle could wash, Method executives say.

Through much of Europe, detergent premeasured in tablets and sachets has been popular for years. But in the US, pre-dosed products have been largely unsuccessful. Consumers usually pick up their laundry habits during adolescence from their mothers, and changing them is hard, says Bob Deutsch, founder of Brain Sells, a marketing consulting firm.

Thanks to modern washer technology, many overpourers will never have to come to grips with their habit. Ms. Zeitler, at Whirlpool, says some washers have software that corrects for too much suds by adding extra rinses. To clean the buildup from overpouring, Ms. Zeitler recommends cleaning washers monthly using an empty hot-water cycle. (GHA suggests adding vinegar.) Another tip: Use a marker to draw a line on the outside of the detergent cap to make it easier to see.

Executives at Henkel see an opening for pre-dosed detergent. January marked the start of a big ad push for Purex three-in-one laundry sheets, each containing detergent, fabric-softener and anti-static agents. Some people find ways to customize, even with a laundry sheet, Mr. Tipsord says. "If they think their load is especially dirty, they use two sheets."

General Electric Co.'s top-of-the-line Profile frontload washer offers to take on all dosing decisions itself. The SmartDispense feature, adding $600 to the cost of the machine, holds up to six months' worth of detergent and allocates the right amount for each load, taking the detergent concentration level and the amount of clothes into account.

Proper dosing is the biggest laundry concern among callers to Seventh Generation Inc.'s help line, says Sue Holden, head of the consumer-insights team at the Burlington, VT, household-product maker. Two years ago, the company started making its detergent bottle cap with translucent plastic partly to make it easier to read. "We're trying to train people to do something that doesn't come naturally," says Ms. Holden. "Growing up, a lot of us just poured it in." Seventh Generation's co-founder, Jeffrey Hollender, wonders why more people haven't stumbled upon laundry's big, dirty secret: "You don't even need soap to wash most loads," he says. The agitation of washing machines often does the job on its own."

Note from GHA: Vinegar is a solvent, and will easily remove excess detergent residue from dingy clothing and stiff towels. You may want to choose 9% acidity vinegar marked "for canning" instead of the standard 5% version.

The ENERGY STAR Building Manual is a strategic guide to help you plan and implement profitable energy saving building upgrades. You can maximize energy savings by sequentially following the five building upgrade stages. The manual can be viewed at www.energystar.gov/index.cfm?c=business.bus_upgrade_manual. ENERGY STAR is a voluntary government and industry partnership that makes it easy for businesses and consumers to save money and protect the environment.

The five stages recommended by the EPA are:

Retrocommissioning (Chapter 5). Retrocommissioning is the first stage because it provides an understanding of how a facility is operating and how closely it comes to operating as intended. Specifically, it helps to identify improper equipment performance, equipment or systems that need to be replaced and operational strategies for improving the performance of the various building systems.

Lighting (Chapter 6). Lighting upgrades, which may include new light sources, fixtures, and controls, come early in the process because the lighting system has a significant impact on other building systems. Lighting affects heating and cooling loads and power quality.

Supplemental Load Reductions (Chapter 7). Supplemental load sources, such as building occupants and electronic equipment, are secondary contributors to energy consumption in buildings. They can affect heating, cooling and electric loads. With careful analysis of these sources and their interactions with HVAC systems, equipment size and upgrade costs can be reduced.

Air Distribution Systems (Chapter 8). Air distribution systems bring conditioned air for heating or cooling to building occupants, and therefore directly affect both energy consumption and occupant comfort. Fan systems can be upgraded and adjusted to optimize the delivery of air in the most energy-efficient way.

Heating and Cooling Systems (Chapter 9). If the steps outlined in the first four stages have been followed, cooling and heating loads are likely to have been reduced. That reduction, coupled with the fact that many existing HVAC systems are oversized to begin with, means that it may be possible to justify replacing an existing system with one that is properly sized or retrofitting a system so that it operates more efficiently. In addition to saving energy, proper sizing will likely reduce noise, lower the first costs for equipment and optimize equipment operation, often leading to less required maintenance and longer equipment lifetimes.

The overall strategy described in the manual is appropriate for all types of facilities, and many of the specific measures described can be used no matter what type of building is under consideration. However, there are also many strategies, priorities and opportunities that are unique to, or most effective in, specific facility types. To address these unique challenges and opportunities, the manual includes a chapter on hotels and motels.

Hotels and Motels (Chapter 12). The major challenge in upgrading hotels and motels is to maintain guest comfort in a wide variety of spaces, including guest rooms, public lobbies, banquet facilities and restaurants, lounges, offices, retail outlets and swimming pools. The opportunities for improved guest comfort, longer equipment life, lower operating costs and an improved corporate image make the challenge worthwhile.

Following are some specific performance techniques from the manual:

Tune-up opportunities. There are a number of easy measures that can reduce energy use in various areas of the hotel:

Peripheral and back rooms. Make sure that HVAC settings in lobbies, offices and other such peripheral rooms are at minimum settings during hours of low use.

Laundry. Set laundry hot water to 120 degrees F (49 degrees C). This is a good temperature for all hot water uses outside of the kitchen, where codes are specific about water temperature.

Pools and hot tubs. Make sure that all pools and hot tubs are covered after hours to diminish heat loss.

Housekeeping procedures. Encourage housekeepers to turn off all lights and set temperatures to minimum levels after cleaning each room. Closing drapes when a room is unoccupied will reduce heat gain in the summer and heat loss in the winter.

Front desk. Teach registration staff that they can help save energy costs by booking rooms in clusters, so that only occupied building areas or wings need to be heated or cooled to guest comfort levels. Rooms on top floors, at building corners, and facing west (in summer) or north (in winter) can be the most energy-intensive to heat or cool; therefore, consider renting them last.

CASE STUDY: Retrocommissioning a Marriott: The Los Angeles Airport Marriott, a 1,000-room facility, conducted a retrocommissioning program at a cost of about 22 cents per square foot, or roughly $125 per room. The project was conducted by a team of the company‘s own staff, including engineers and the regional vice president of engineering, with assistance as needed from an outside consultant. The project developed in-house expertise that will help maintain long-term benefits, which is a result that might not have been achieved if outside consultants had worked independently on the project. The project team developed 17 recommended measures for the hotel‘s air-handling units, chilled water plant and other back-of-the-house systems. The average implementation cost for each of the 17 steps was slightly more than $7,500, and the average payback period was less than one year. The hotel saved $153,000 annually, and 30% of those savings came from a single adjustment to airflow from one air-handling unit.

Electric Lighting: Many hotel public areas, including corridors and hallways, can use CFLs in wall sconces and in recessed downlights. A Michigan Marriott replaced its public-space incandescent lamps with CFLs and saved more than $40,000 in energy and maintenance costs. The historic Willard InterContinental in Washington, DC, installed CFLs in common areas and guest rooms. The investment resulted in fewer complaints about lighting quality, and a six-month payback based on energy savings.

A number of hotel chains have implemented widespread CFL campaigns. One of the measures that helped Marriott International win the ENERGY STAR Sustained Excellence designation in 2007 was the installation of 450,000 CFLs. IHG (InterContinental Hotels Group) announced that the Hotel Management Group, the company‘s American-operations division, will launch a new environmental initiative to replace more than 250,000 incandescent light bulbs with new energy-efficient CFLs in guest rooms at over 200 company-managed hotels across the Americas.

For parking lots and outdoor applications, high-intensity fluorescent (HIF) lighting is often the best choice rather than metal halide, mercury vapor or high-pressure sodium lights. HIF lamps should be enclosed when used outdoors in cold climates. In parking garages, which often use inefficient high-intensity discharge fixtures, high-efficacy fluorescent fixtures can provide more even illumination with fewer fixtures.

In restaurants and lounges, LEDs (light-emitting diodes) are frequently used to create specialized lighting effects. Another measure that helped Marriott International achieve the award noted above was the conversion of all outdoor signage to LED and fiber-optic lighting. LEDs can also provide an accent to exterior arch elements and facades and can serve as nightlights in guest rooms. LEDs now illuminate the exterior of the Hard Rock Hotel & Casino in Las Vegas, providing more flexibility in creating lighting effects and cutting energy bills by $41,000 compared to the previous metal halide fixtures. Using LED exit signs is also a proven energy and labor-saving measure that can pay for itself in one year.

Controls. For hotels, lighting controls typically consist of occupancy sensors and scheduling systems. Occupancy sensors save energy and also help to reduce maintenance costs by lengthening the relamping interval. Turning fluorescents off for 12 hours each day can extend their expected calendar life by 75%, to nearly seven years. In large restrooms, ceiling-mounted ultrasonic occupancy sensors detect occupants around partitions and corners. For hallways, a recommended strategy is to use a combination of scheduled lighting and dimming plus occupancy-sensor controls after hours. Guests may not like a totally darkened hallway, but dimming lights in unoccupied hallways and stairwells and then turning them up to full brightness when someone enters is a sensible approach. Occupancy sensors are also appropriate for meeting rooms and back rooms.

Some modifications to controls can actually increase guest comfort. Saunders Hotels‘ Comfort Inn & Suites Boston/Airport has reduced the amount of overnight lighting used in the guest hallways by half. The results are not only energy savings but also the unforeseen benefit of fewer noise complaints from other guests. As guests step off of the elevators late at night, with the reduced lighting levels, they seem to instinctively understand that it is “after hours” and are quieter, therefore disturbing other guests much less frequently.

Load Reduction: Energy savings. Load-reduction measures that reduce the operational time or intensity of hotel HVAC equipment while still maintaining a comfortable work environment can offer substantial savings. Plug loads from equipment such as computers and copiers represent about 7% of electricity used in hotels and motels. In addition, cooking accounts for about 9% of natural gas; water heating uses 5% of electricity and 31% of natural gas. Equipment purchases and operational measures for these uses can be very cost-effective. When purchasing these types of items, look for products that are labeled as “ENERGY STAR qualified” (www.energystar.gov/purchasing)—they will use 25 to 50% less energy than conventional models without compromising quality or performance. Not only do they offer significant return on investment because of these savings, many also feature longer operating lifetimes and lower maintenance requirements.

Best practices. The quickest and easiest way to implement load reductions in a hotel or motel is to ensure that equipment is turned off when it is not needed. This can be accomplished by encouraging housekeepers to turn off all lights and set temperatures to minimum levels after cleaning each room. For hotel office spaces, a computer monitor can use two-thirds of the total energy of a desktop system, so it is important to power down monitors whenever they are not in use. The ENERGY STAR Power Management program provides free software that can automatically place active monitors and computers into a low-power sleep mode through a local area network (www.energystar.gov/index.cfm?c=power_mgt.pr_power_management). Whole-computer power management can save $15 to $45 annually per desktop computer; managing only monitors can save $10 to $30 per monitor annually.

For hotel pools, simply using a cover on a heated pool can save 50 to 70% of the pool‘s energy use, 30 to 50% of its makeup water and 35 to 60% of its chemicals.

In the kitchen, food preparation equipment should not be turned on for preheating more than 15 minutes before it is needed; simply reducing the operating time of kitchen appliances can cut cooking-related energy consumption by up to 60%. Hot water waste should be reduced in kitchens, bathrooms and fitness rooms; some measures to consider include automatic faucet shutoff, single-temperature fittings and low-flow showerheads with pause control.

Equipment placement is also important. Do not install air-cooled refrigeration equipment in areas with poor air movement. For example, ice makers and cooled vending machines are often placed in rooms with little or no air for cooling, which reduces the operating efficiency of the units.

In its energy-efficiency efforts, the Saunders Hotel Group purchased ENERGY STAR–qualified products such as refrigerators, clock radios and televisions for guest rooms and computers and fax machines for offices. These purchases helped Saunders, which was an ENERGY STAR Partner of the Year in 2005, reduce energy use by 11%, even after a decade of other energy-savings successes.

In hotel kitchen areas, intelligent, variable-speed hood controller systems can also significantly reduce energy costs. In appropriate applications, this technology yields a one- to two-year simple payback. A photoelectric smoke or heat detector determines when and how much ventilation is needed and activates the exhaust fan at the proper speed.

Water heating. More than many other facility types, water heating is a major load for hotels and motels. It accounts for a third or more of a hotel facility‘s energy consumption, some 40% of which is attributable to laundry and kitchen operations. Commercial heat pump water heaters (HPWHs) are two to four times more efficient than conventional water heaters, while also providing space-cooling capacity. In fact, they can cut water-heating costs up to 50%. However, before deciding to use HPWHs, it is important to do a careful economic analysis. They are more expensive than conventional water-heating units, and their performance varies with climate. Direct-vent, sealed-combustion condensing water heaters and boilers with efficiencies higher than 90% are the next-most-efficient option. Condensing boilers operate very efficiently during periods of low water demand, unlike traditional hot water heaters, and they can also provide space heating. In general, installing multiple smaller water heaters provides better reliability, effectiveness and efficiency compared to using one large hot water heater.

Air Distribution Systems: Energy savings. On average, ventilation systems consume about 7% of the electricity used in hotels and motels. Savings can be found by installing efficient fan motors and sizing the system to match the load (which may now be lower due to retrocrommissioning, improved lighting, and load reductions). Even more savings are possible by using energy-recovery equipment and variable-speed drives.

Best practices. A hotel ventilation system must be designed, operated and maintained to provide adequate fresh-air intake and prevent mold growth from unwanted moisture accumulation. It is possible to inadvertently supply insufficient volumes of fresh air. This may occur with scheduled ventilation and variable air-volume systems or may be caused by wind, stack effects or unbalanced supply and return fans. Installing an outdoor-air measuring station that modulates the outdoor-air damper and the return damper is relatively simple and ensures sufficient fresh-air supply. Increasing ventilation to safe and comfortable levels will likely increase energy consumption and so should be combined with other energy-saving measures.

Controlling mold. Mold and mildew damage to wallpaper, carpet and other materials caused by high humidity levels is estimated to cost the lodging industry $68 million annually. Mold and mildew are caused by leaks in the building envelope in humid areas, oversized HVAC systems, poorly balanced air-handling systems, and insufficient moisture-removal capacity of vapor-compression HVAC systems. Desiccant HVAC and dehumidification systems excel at lowering humidity levels, improving indoor air quality and increasing building occupant comfort. Two rooftop desiccant units handle the make-up air requirements for the lobby and hallways of the Park Hyatt Hotel in Washington, DC, eliminating the need for a 100-ton rooftop chiller. Desiccant systems have low maintenance costs and can use a variety of fuels (waste heat, natural gas, or solar thermal energy) to lower peak electric demand, yet they may still be more expensive to operate than traditional HVAC systems, depending on local utility rates.

Heating and Cooling Systems: Energy savings. Heating and cooling represent almost 40% of the electricity and more than half of the natural gas used by hotels and motels. Many hotels heat and cool rooms regardless of whether they are occupied. Hotels tolerate this waste because their preeminent concern is guest comfort, not energy use. However, used correctly, controls and efficient technologies offer the potential for as much as 50% energy savings without compromising guest comfort.

Best practices. Smaller hotels tend to use distributed systems that often run entirely on electricity, most commonly stand-alone package terminal air conditioners (PTACs). Efficiency criteria for PTACs are currently being developed through ENERGY STAR. They will appear on the ENERGY STAR New Product Specifications in Development web page (www.energystar.gov/index.cfm?c=new_specs.new_prod_specs). Meanwhile, high-efficiency equipment can be ensured by purchasing equipment at the efficiency levels established by the ASHRAE (American Society of Heating, Refrigerating, and Air-Conditioning Engineers) Standard 90.1-2004, “The Energy Standard for Buildings Except Low-Rise Residential Buildings.” This standard provides minimum PTAC efficiency requirements that are higher than those in the federal standards.

For larger hotels, new chillers can be 25 to 50% more efficient than equipment 10 or more years old. Auxiliary condensers used to preheat makeup water for centrifugal chillers can pay for themselves in less than one year. For central heating, installing two or more smaller boilers will meet space-heating demands more effectively and efficiently than one large boiler. Geothermal heating and cooling can be a good choice, especially if there is a nearby body of water for a heat source or heat sink.

Controls. The Westin Convention Center Pittsburgh installed a keycard energy management system. When a guest enters a room at the Westin, the keycard activates the entry light switch, the bathroom light, a pole light and the HVAC system. When the card is removed from the room, power in the room automatically turns off. The hotel invested $120,000 in the system and reportedly recovered its investment through energy savings in just 10 months. Energy consumption dropped more than 10% in the first year with the system, and engineers expect greater savings in the future as they improve communications with guests about the benefits of the system.

Financial Issues. For property-level hotel decision-makers, lack of financing is often cited as the main reason they are unable to take advantage of energy-efficiency opportunities. Hotels are more willing to take on capital improvement projects when third-party funds are available. The importance of financing is also evident in the very short paybacks demanded by the lodging industry. The typical payback period needed for hotel decision-makers to consider an efficiency measure is about two years. The ENERGY STAR Cash Flow Opportunity Calculator (www.energystar.gov/index.cfm?c=tools_resources.bus_energy_management_tools_resources) can help hotel and motel managers calculate how much they can afford to invest in retrofits from the anticipated savings and whether it would make sense to borrow funds to finance building upgrades.

There are cases where the hotel ownership structure can be helpful in pursuing energy efficiency upgrades. For example, many hotels and motels are franchise operations. On one hand, that structure can add layers of bureaucracy that make it harder to get approval for energy-efficiency measures that cost more than a certain amount. On the other hand, it enables projects to be designed centrally and rolled out to many locations, taking advantage of economies of scale. Franchisers may also have the ability to finance or arrange financing for the projects that they require franchisees to put in place. For example, Choice Hotels International has formed a strategic partnership with Panasonic to provide ENERGY STAR televisions designed specifically for the hotel market. Choice Hotels expects its franchisees to purchase tens of thousands of these Panasonic televisions. The ENERGY STAR televisions draw only three watts of power or less when switched off, which results in an energy savings of up to 75% over conventional models. The TVs also feature energy-management circuitry that places the unit into a standby mode that helps reduce the energy wasted when guests fall asleep or leave the room unoccupied.

Go to the following web address, and see what else you can learn from Energy Star about saving energy and reducing costs.

The Empire State Building, once the world's tallest building and the skyscraper famously scaled by King Kong, is now set for a $100 million ’green renovation.‘ The great symbol of New York and America, which sits in the heart of midtown Manhattan (one of the most efficient cities in the nation with per capita emissions one third the US average), just underwent an eight-month modeling and analysis program and will receive a massive overhaul. The plan proposes to reduce the building‘s energy consumption by 38%, or $4.4 million, annually!

The 102-story building was built during the Great Depression; now, as we face new economic stumbles, it is poised to lead the way into a more efficient future. “We have a very deep commitment to sustainability,” Tony Malkin of the Empire State Building Company says. “Without applying sustainable practices in all aspects of our businesses and lives, we will greatly harm our future.”

Many of the buildings built during the 1930s and 40s (pre-air-conditioning years) included heavy-duty envelopes to keep work spaces more comfortable temperaturewise. So, these buildings are excellent candidates for retrofits.

The group managing the renovation has decided not to apply for LEED certification, opting instead to making the building as efficient and healthy as possible without such guidelines. This is an interesting approach in a time when many cities seem to be embracing the USGBC‘s guidelines, but it appears as though the numerous planned upgrades and technological additions will do great things for the building and its inhabitants without applying the LEED checklist.

The partners involved are fully aware that this project will be serving as a template for the massive efficiency upgrades in store for many of the nation‘s buildings in the not so distant future. 75% of the 4.5 million buildings in the US are more than 20 years old and need energy retrofits. Buildings alone account for over 40% of our energy use! The 38% predicted reduction in energy use is an incredibly ambitious undertaking. Some of the measures included in the Empire State Building‘s renovation agenda include a total overhaul of the HVAC system, improvements to the building envelope, triple-glazed windows, electronic readouts to make users aware of their personal energy consumption, maximized daylighting, tenant demand ventilation control and occupant sensor controls.

6,500 windows to be remanufactured

Work is about to start on 6,500 windows in the Empire State Building to insert a third pane of glass and add a layer of glazing to help the building save millions in energy costs. The window replacement work began in August and all windows are scheduled to be replaced by the end of 2013.

Jones Lang LaSalle is the program manager of a highly collaborative team to develop the first comprehensive approach to model steps for the reduction of energy consumption and to share details of the process for owners around the world to replicate. The building owner, the Empire State Building Company, wants to demonstrate how to cost-effectively retrofit a large multi-tenant office building to inspire others to embark on whole-building retrofits.

The window refurbishment alone will reduce energy usage at the building by about 5%. The analytical process showed a clear financial advantage to window refurbishment compared to doing nothing, and compared to replacing the windows entirely. For a 2.5 million square-foot office building to upgrade 6,500 windows solely for the energy benefit is extremely rare. For a project management team to refurbish the existing windows by adding extra panes and glazing, with all work done on-site, is unheard of.

Windows are a weak link for buildings when it comes to heat transfer. A US Department of Energy study concluded that as much as 30% of a commercial building‘s energy loss occurs through its windows. Doing the work on site will also reduce the time, cost and vehicle emissions associated with transporting the windows to an off-site location. Another environmental benefit to reusing the windows and frames is the reduction of building waste being sent to the landfill.

Details of the building‘s progress are posted on esbsustainability.com. The purpose of the site is to provide a wide range of information about the analysis and implementation process, so that the Empire State Building might become a catalyst for hundreds or thousands of buildings worldwide to consider similar large-scale energy retrofits.

The eight major projects being implemented include the 6,500 window light retrofit, the introduction of radiator insulation, improved tenant lighting, daylighting and plug upgrades, air handler replacements, a chiller plant retrofit, a whole-building control system upgrade, ventilation control upgrades and new web-based tenant energy management systems.

Window Upgrade: This project involves upgrading the existing insulated glass (IG) within the Empire State Building‘s approximately 6,500 double-hung windows to include suspended coated film and gas fill. This “re-manufacturing” of the IG units will take place within the Empire State Building. IG units will be removed, delivered to a production area, and picked up for reinstallation. Alpenglass TC88 or SC75 will be used as the suspended film according to the orientation. A mix of krypton/argon gas will be used between the glass and suspended film. This project will improve the thermal resistance of the glass from R-2 to R-6 and cut the heat gain by more than half, in addition to allowing for the recycling of all existing glass.

Radiative Barrier: This project will involve the installation of more than six-thousand insulated reflective barriers behind radiator units located on the perimeter of the building. In addition, the radiators will be cleaned and the thermostats will be repositioned to the front side of the radiator.

Tenant Demand Control Ventilation: This project involves the installation of CO2 sensors for control of outside air introduction to Chiller Water Air Handling and DX Air Handling Units. One return air CO2 sensor will be installed per unit in addition to removing the existing outside air damper and replacing it with a new control damper.

Chiller Plant Retrofit: The chiller plant retrofit project will include the retrofit of four industrial electric chillers (one low zone unit, two mid zone units, and one high zone unit) in addition to upgrades to controls, variable speed drives and primary loop bypasses.

All existing pumps and steam chillers will remain. For the low zone chiller, the retrofit will involve the installation of a new chiller mounted variable speed drive, a new VSD-rated compressor motor, a new IEEE Filter in VFD to reduce harmonic distortion and a new Optiview Graphic Control Panel with the latest software revision. For all other chillers, the retrofit will involve the installation of new drivelines, new evaporator and condenser water tubes, new Optiview Graphic Control Panels with the latest software revision, chiller water bypasses with two-way disk type valves, new piping in place of backwash reversing valves, new automatic isolation valves on the CHW supplies to each electric chiller and temperature and pressure gauges on all supply and return lines. In addition, existing R-500 refrigerant will be removed (per EPA guidelines) and replaced with R134A refrigerant. The existing steam chillers will remain. All electric chillers, CW and CHW pumps, pump VFDs and zone by-pass valves will be controlled by the Metasys control system.

VAV Air Handling Units: The Empire State Building is currently replacing existing constant volume air handlers with identical units. The team is recommending a new air handling layout (two floor-mounted units per floor instead of four ceiling-hung units) as well as the use of variable air volume units instead of existing constant volume units.

This recommendation will result in little additional capital cost while reducing maintenance costs (as the quantity of air handlers will be reduced and they will be floor-, as opposed to, ceiling-mounted) and improving comfort conditions for tenants (reduced noise and increased thermal accuracy and control).

Tenant Energy Management: This project will allow for the independent metering of a greater number of tenants in the Empire State Building. Tenants will have access to online energy and benchmarking information as well as sustainability tips and updates.

A EnNET/AEM platform will be provided for collecting 15-minute meter data and creating a normalized database that can be used to support Time Series profiling, reporting to ISO, and integration in the future with property management software for creating a bill based on current meter read. In addition, the AEM application will be commissioned and web pages will be created to properly display metering data, Time Series Analysis, real-time metering information and to create notifications based on usage parameters.

The cash-for-clunkers program was so successful in getting Americans to buy new cars that it ran out of money early. Now, a sequel, dollars-for-dishwashers, is coming to an appliance store near you.

The $300 million program, funded through the federal government's economic stimulus plan, is certain to lack the same pop. The program's intent is to spur sales of energy-efficient appliances, but its small size will provide just a minor boost for struggling appliance makers. States will use their share of the $300 million to give out rebates to buyers of energy-efficient appliances like freezers, refrigerators, furnaces and central air conditioners.

The new program allows each state to pick qualifying models and tailor rebate amounts. Ohio might decide one washing machine qualifies for a $100 rebate, while California picks another for $125. The Department of Energy, which designed the program, wants states to focus on just 10 categories of appliances carrying the federal Energy Star seal of approval for efficiency.

Unlike the clunker program, you probably won't have to drag your old stove into the store to get money for a new one.

States had to send letters saying they wanted to participate to the Department of Energy by August 15. During the first week of September, they'll start to receive 10% of their funding allotments. Plans for the programs—including which products qualify and how much the rebates will be worth—are due back to the federal government by October 15. The Department of Energy estimates that the full $300 million will be awarded by the end of November. Consumers should start to see the rebate programs in stores later this year or early next year. The allocation to states and territories is based on population, working out to roughly $1 a person per state.

Details are still uncertain. States could ask to include up to 46 other types of products, ranging from light bulbs to computers. The program will provide consumers a unique opportunity to save money on energy-efficient appliances. Some states are considering standards that exceed Energy Star requirements, a move General Electric opposes. The stricter proposals underscore criticisms that the Energy Star program is not tough enough in raising energy efficiency. The EPA is looking at revising the program's standards. If it does so after the states set their rules, the rebates could end up subsidizing some appliances that are not as energy efficient as they could be.

It's a fact that none of us can really be green without the green products and services offered by green businesses. GHA wants to do all we can to encourage and support our Ally Members, and to alert you and all hoteliers as well as the public of their exciting green products and services. So, each July/August issue of our newsletter brings you interesting articles about their successes—new products, new ideas, new techniques, recent awards, new contracts, etc.—whatever our Ally Members consider their successes. So, we begin . . .

ALLY MEMBER Zager Plumbing & Solar Inc. installed a 4,000 gallon solar hot water system for The Westin Dawn Beach Resort & Spa in St. Maarten last January. The resort's 317 guest rooms, restaurants, laundry facilities, spa and hotel restrooms are now provided with solar hot water previously provided via LP gas.

Dale Zager, Licensed Master Plumber and President of Zager Plumbing & Solar Inc., designed the entire solar hot water system including the surface on the top floor of the parking garage to which the system is secured.

This solar hot water system is made up of evacuated tubes (glass tubes that have the air drawn out of them) in panels which soak up the heat of the sun. Being able to retain heat absorption is a critical factor in the design and manufacture of the collectors. Once the tubes have absorbed the solar energy, the heat is transferred to copper coil heat exchangers. Then the water is moved via plumbing and electric pumps to be in contact with the heat. The heated water moves into the 4,000 gallon storage tank where it is ready for distribution through the hotel's plumbing. The water in the tank continues to circulate via intermittent pump cycling. Each time the water circulates through the header, the temperature is raised by 9-18°F. Throughout the day, the water in the storage tank is gradually heated. The original boilers that supplied the resort with heated water remain as backup.

The 45 collector panels are made up of 30 tubes each and cover about 2,000 sq.ft. of the resort's parking garage top floor. The system can generate up to 2,160,000 Btus of heat a day, is expected to provide a very impressive 4.3-year ROI with a 23% yearly rate of return and have an expected life of 25 years. Of course, beside the money saved, and perhaps more importantly, air pollution is reduced drastically.

Zager comments, "Properties within the United States can do even better because they are able to capitalize on the rebates, credits and incentives being offered by our local, state and federal government. So a US property installing a solar hot water system should see a significantly better ROI when the incentives are factored into the equation." Every facility will vary in cost depending on size and all the other variables involved.

The uniqueness of the 4,000-gallon storage tank is that it was crated, shipped and arrived at the hotel in a collapsible form. This collapsible storage tank is available in any size and can be duplicated in any building, whether new or existing. The storage tank is made of EPDM rubber (something like an above-ground swimming pool) with a sheet metal exterior. Dale Zager explains, "So long as you have a flat, level surface that can support the weight of the water in the tank, Zager Plumbing & Solar Inc. can design, crate, ship and roll a storage tank through a 19-inch doorway and have it set up in a matter of hours."

Columbia Sussex Corporation, which owns 72 hotels representing 24,801 guestrooms and is the largest owner/operator/developer of hotels in the US, owns of The Westin Dawn Beach Resort & Spa. For further information and photos along with a list of completed projects, see zagerplumbingandsolar.com or call Dale at 800/870-6321.

The recent decision by Coast Hotels & Resorts to switch paper products at its 24 properties in Western Canada to Tork® can be attributed to environmental considerations and the Tork® Environmental Calculator.

"About a year and a half ago we started focusing on ways that we could really soften our carbon footprint," said Peter Upton, purchasing manager for the chain, which is based in Vancouver, British Columbia. Coast Hotels has 40 properties in Western North America including 24 in Western Canada. "Some of the areas we looked at were the plastic and paper we use in our hotels."

The tissues and paper towels used in the hotels were made with virgin fiber. Tork® tissues and towels are made with 100% recycled fiber, are process and elemental chlorine-free and carry third party eco-certification. Colleen Hayes, SCA Tissue Senior Territory Manager, British Columbia, kept Peter up to date on what ALLY MEMBER SCA Tissue had to offer and on the environmental advantages of Tork®. When Coast Hotels was stepping up its search for ways to lighten its carbon footprint along with a way to measure the impact, the Tork® Environmental Calculator turned out to be the exact tool needed.

Hayes used the Tork® Environmental Calculator and actual usage figures from Coast Hotels to show Upton that switching to Tork® would save each year:

• 644 trees (enough oxygen for 1,288 people and filtration of 30,912 pounds of carbon dioxide);
• 265,050 gallons of water (enough to fill 2.65 Olympic-sized swimming pools);
• 155,243 kilowatts of energy (enough power for 15 homes) and
• 118.64 cubic yards of landfill (the equivalent of 19.7 commercial garbage container.

Coast Hotels executives decided on a 3-month trial during which Tork® tissues and towels were introduced into 3 hotels with no fanfare and no explanation to see whether hotel guests noticed and commented. The results were what were hoped for: Most people didn't even notice.

As a result, the existing paper products at Coast's Canadian properties are being replaced with Tork® hand towels, facial tissues and bath tissues. While the environmental impact was the impetus for the change, Upton said other considerations had to be addressed before recommending the switch to Tork®. Price was addressed at the front end. For example, sheet-to-sheet costs of tissues were compared. If Tork® products had been 15-20% more expensive, Upton would not have switched. "As far as any cost-in-use savings, that came third in the decision priority scale. First is cost neutrality, then the environment, then cost in use."

To learn more, contact Mike Kapalko, Environmental & Tork® Services Manager, SCA Tissue North America, 920/720-4550 or visit torkusa.com.

ALLY MEMBER Cypress Bath & Bed, the leading designer and manufacturer of luxurious bathrobes, towels, slippers and sheets for the hospitality and spa industry for over 25 years, is experiencing a steady and increased adoption of their recently introduced Green Earth™ towels by California hoteliers.

Janice Alpeche, general manager of Gaia Napa Valley Resort & Spa, the world's first and only LEED gold-certified hotel, stated, "I was a bit skeptical when Bill first showed me the potential savings, using Cypress' proprietary energy-savings calculator which factors in the number of rooms, towel prices, weight of the towels, number of towels used, and the frequency of towel washings per week. After thoroughly testing the product and monitoring our energy consumption, I can say that it has exceeded our expectations of 20% savings."

Green Earth™ towels are made from super-fine, extra-long staple (ELS) cotton, which is known for contributing to the sustainable consumption of cotton. ELS cotton is also recognized worldwide for its superior softness, absorbency, durability, lack of lint accumulation and luxurious feel. Green Earth™ towels are 160% bulkier than traditional combed-cotton towels, while having much less mass than traditional combed towels. Due to the higher ratio of surface area to towel weight, they absorb more water. Due to their lower mass, Green Earth™ towels cost significantly less to launder, saving up to 30% in water consumption, using less detergent and taking 10-20% less drying time. This reduces hotel operational costs, while also reducing environmental impact.

Green Earth™ towels are manufactured in a state-of-the-art, agri-waste powered, zero-discharge facility that produces no emission of effluents into the local water tables. The process also incorporates Control Union-certified, sustainable, eco-friendly dyes and chemicals to reduce impact on the environment and are shipped in 100% natural and bio-degradable / recyclable packaging.

For more information, please contact Gene Faul at 413/229-3012, e-mail ichief@aol.com, or visit cypressgreenearth.com.

"By the end of the day, our housekeepers' faces were red, many had tears streaming from their eyes and some had developed chronic respiratory problems. No wonder I had trouble keeping housekeepers," says Dawn Van Lanen, manager of the Tropical Shores Beach Resort in Sarasota, FL. Van Lanen was referring to the allergic reactions her housekeepers had to the traditional cleaning chemicals used to clean the resort's guest rooms. "And, the problem was made worse because many of the bathrooms do not have windows," she says.

Realizing action was needed—and fast—Van Lanen investigated green cleaning products to see if they worked as well as the traditional ones, without the harmful reactions and were cost competitive. Experimenting with different manufacturers' brands, she finally found one that met her demanding criteria— from ALLY MEMBER Enviro-Solutions.

"Almost from the start, the allergic reactions my housekeepers were experiencing were gone," she says. "And, the lingering fumes and odors, even in the windowless bathrooms, disappeared." Van Lanen says her hotel guests also noticed a difference. "We have people come back year after year to stay with us," she says. "Many mentioned that in the past they could also smell the chemical odors but were happy to say now they're gone." Her guests also said the resort was cleaner than ever.

"The products from Enviro-Solutions meet all my needs," she says. "Not only did they eliminate the reactions, but they clean better than the products we used before and don't cost any more. And my housekeeper turnover is down considerably—a big savings for any employer."

See further information at enviro-solution.com or call Mike Sawchuk at 705/745-3070.

Nearly three decades ago a small paper company, ALLY MEMBER Atlas Paper Mills, was literally "Born Green"™. Atlas Paper Mills' mission has always been to produce 100% recycled tissue products. Atlas will launch a new green value line of Green Seal products called Green Heritage in July.

This brand will provide an array of truly green recycled towel and tissue products at the same affordable, non-green prices. Atlas understands the need for making green products affordable. The Green Heritage green value line will feature 1 and 2-ply bathroom tissue with a new embossed pattern for a softer feel, as well as jumbo roll bathroom tissue. Also included in the line will be a 2-ply double-embossed 85-sheet kitchen roll towel, center-pull towels and facial tissue.

The Atlas Green Heritage brand carries a full line of Green Seal-certified tissue products to help ensure customers that the products they are choosing are better for their health and for the environment. All Atlas Green Seal-certified products are made from 100% recycled paper, are 100% chlorine free, made in the USA and produced in a chlorine-free manufacturing environment.

To find out more about Atlas Paper Mills' Green Seal products, contact sales at 800/562-2860 or e-mail sales@atlaspapermills.com.

Bob Pils, Director of Housekeeping and Maintenance at Colgate University, Hamilton, NY, says, "I'm always on the lookout for the newest cleaning technology and the latest innovations, so I was intrigued when I came across ALLY MEMBER Activeion Cleaning Solutions at the 2008 ISSA show. I'd heard about what ionized water can do in general, so I was excited to see it integrated into a sprayer for the cleaning industry."

Eager to test the new technology, Pils gave a sprayer to each of his top 10 employees to test. His staff quickly reported back with positive reviews. "Overall, my staff was very impressed with the cleaning results on hard surfaces—including removing longtime, ingrained coffee stains on our sinks. The Activeion sprayer worked great. It took hand prints right off the stainless steel with no streaks. It removed all the ghosting from our classroom whiteboards," Pils stated. "The most important aspect is not cleaning for appearance, but cleaning for health and safety. The more harmful chemicals we can remove from our campus, the safer we'll be. Activeion will help us do just that."

To learn more, visit activeion.com or call 866/950-4667.

ALLY MEMBER Seed Sucker, Inc. specializes in spreading environmental awareness one T-shirt at a time?all of which are made of 70% bamboo and 30% organic cotton. Our hang tags are embedded with wildflower seeds and will sprout if planted correctly. All the T-shirts have an environmental message on the back.

When we met with the GM and Spa Director of The Hilton Hotel on Marco Island, Florida, they very quickly agreed to purchase our eco friendly shirts for all the employees to wear and promote eco awareness during the largest event of the year! The Hilton's General Manager was so impressed with our apparel line that he personally arranged meetings with six other Hilton Hotels to sell and promote Seed Sucker apparel.

The spa and hotel gift shop will be selling all Seed Sucker apparel early in July. It's possible that Seed Sucker, Inc. will be providing uniforms for all staff members.

Visit seedsucker.org or call Debbie Wright at 469/487-6433 to learn more!

Fear of swine flu is fading, but there are still plenty of reasons to wash your hands frequently. The list of infections that can spread via unwashed hands reads like the Biblical plagues, including staph, strep, salmonella, E. coli, hepatitis, MRSA (methicillin-resistant Staphylococcus aureus), colds, flu and norovirus—the infamous cruise-ship bug.

The importance of hand washing has been known since 1847, when a doctor named Ignaz Semmelweis suspected that maternity patients were dying in his Vienna hospital because med students treated them right after working on cadavers. When he instituted hand-cleaning, the deaths fell sharply.

The Centers for Disease Control and Prevention says hand washing is the most effective way to stay healthy. But many people don't do it often enough, or long enough, to be effective.

• When to do it: Wash your hands every time you use the bathroom. Every surface presents an opportunity for germs to hitchhike out. “Who thinks to clean the latch on the inside of the stall door? Try nobody,” says Jim Mann, executive director of the Handwashing for Life Institute (handwashingforlife.com), which advises food service providers around the world on best hand-hygiene practices.
• Also wash your hands whenever you change a diaper, pick up animal waste, sneeze, cough or blow your nose; when you take public transportation, insert or remove contact lenses, prepare food, handle garbage and before eating. Few people are as conscientious as they should be. Mr. Mann recalls being in meetings to discuss hand hygiene: “Everybody shakes hands. You finish the talk, and everybody runs for the food line. Nobody washes their hands.”
• How to do it: Soap and water is the gold standard. In a recent study in the journal Clinical Infectious Diseases, researchers in Australia doused the hands of 20 health-care workers with human H1N1 flu virus. Soap and water removed slightly more virus than three alcohol-based hand rubs. When volunteers didn't clean their hands, most of the virus was still present an hour after exposure.
• It's the mechanical process of washing that's so effective. Soap molecules surround and lift the germs, friction from rubbing your hands loosens them, and water rinses them down the drain.
• Experts recommend using warm water—mainly for comfort, so you'll wash longer. Use liquid soap if possible. Bar soaps can harbor germs.
• Use enough soap to build a lather. Lace your fingers together to cover all the surfaces. Rub the fingertips of one hand into the palm of the other, then reverse. Keep rubbing for as long as it takes to sing “Happy Birthday” twice. (Some experts prefer “Row, Row, Row Your Boat.” But any tune will do as long as it lasts at least 15 seconds.)
• Rinse thoroughly. Residual soap can make hands sore. Leave the water on while you grab a paper towel and use it to shut off the faucet. Take it with you to use on the door handle as well.
• Drying lessons: Many hand-hygiene experts are down on hand dryers—chiefly because few people have the patience to dry completely, and end up wiping their hands on their clothes. Air dryers can also blow remaining germs as far as six feet away.
• Actibacterial soap? In 2005, a Food and Drug Administration panel voted 11-to-1 that antibacterial soaps are no more effective at keeping people healthy than regular soap. There may be some downside too. Some antibacterial ingredients like triclosan leave a residue on the skin that continues killing some bacteria. Critics worry that the remaining bacteria could become resistant, not only to soap but also to antibiotics. “To our knowledge, it's not happened, but it's theoretically possible,” says Elaine Larson, a professor in the schools of nursing and public health at Columbia University.
• Hand sanitizers: It's not often that a personal-care product gets a presidential endorsement. Some drug stores sold out after Barack Obama echoed the CDC's recommendation that people use alcohol-based hand sanitizers when soap and water aren't available to help stop spreading the swine flu.
• Experts say they must be at least 60% alcohol to kill germs. “Alcohol ruptures their cell membranes—it causes them to explode,” says Dr. Larson.
• Curiously, the FDA does not allow over-the-counter hand sanitizers to claim they kill viruses. The CDC's recommendations are based on information published since the FDA ruling, says Nicole Coffin, a CDC spokeswoman.
• Can you overdo handwashing? Yes. “Try to strike a balance between being obsessive-compulsive and being reasonable,” says Dr. Larson. “And if there is some kind of outbreak like with the flu or SARS, then there is reason for more caution.”

• Is it possible to pick up diseases from an ATM or those pens that we're required to use with a credit-card machine? Germs can survive on plastic for weeks. Surfaces that are touched frequently and cleaned infrequently can pose a danger, particularly where finger pressure is required, aiding the germ transfer. You could carry your own stylus—or try a makeshift one, with a pencil eraser or the top of a pen. You also could put a tissue between your hand and the stylus or ATM keys.
• Can we acquire bacteria on our hands by handling currency? Germs can live on money, both paper and coins. How long they survive, and how easily they can be transferred, varies considerably. Germs survive longer in humid conditions, but some adhere more strongly to a bill's surface than to hands, so you'd have to really squeeze the bill to pick up germs.

Here are 10 smart ways to help the environment—and save money! It can be tough to be green when money is tight if fixes take years to make back their cost. The good news is that there are plenty of energy-saving changes to make that will recoup their cost fast. Some are cheap and simple while others are costlier and more complicated—but they're so effective they'll pay for themselves quickly.

HIGH-TECH THERMOSTATS: Programmable thermostats make it easy to preset a week's worth of temperatures—and give much greater control over energy bills. For instance, these gadgets can be programmed to lower the temperature while everyone's asleep, something that might be forgotten if it had to be done nightly.

Cost: $50 to $150

Payback: About a year, assuming the thermostat controls both heating and cooling. The figure was arrived at by using a calculator on the US EPA's EnergyStar website. The tool shows you how much these advanced thermostats will save, but the estimates assume you have natural-gas heat and electric central cooling.

Some utilities will install the thermostats free in exchange for letting them scale back your central air-conditioning use remotely on hot summer days. Many utilities also offer rebates on these devices.

SMARTER WATER HEATING: Drain-water heat-recovery systems warm up water for showers by capturing the heat from waste water as it travels down your drain. The systems can also work with your dishwashers and other appliances.

Cost: $500 to $700, plus $100 or so for installation.

Payback: Around 5 years, assuming water is heated with natural gas and at fairly high rates. If electricity heats your water, payback can be under 3 years. If your utility offers a rebate for installation, as many do, payment time can be less than a year.

According to an online calculator from National Resources Canada, a government agency, these systems can save 183 cubic meters of natural gas a year—assuming 4 showers a day that last 7 minutes each, and uses standard showerheads. Of course, rebates can cut down that time.

SEALING AIR LEAKS: Filling in the gaps around windows and doors, and sealing up ducts, can be a simple way to cut energy bills.

Cost: Weatherstripping that goes under and around external doors runs $20 a door. With windows, you insert caulk between the frame and siding, wherever the air is going through, at a cost of about $10 a window. Then there's an often-overlooked source of air leaks: the electrical outlets on exterior walls. These can be fixed with outlet sealers, which cost under $10 for a pack of 6.

Payback: About 2-3 years if you hire someone to do it, but there are a lot of variables. If all leaks are sealed—plus insulation added in some spots—the EPA estimates savings up to 20% of your heating and cooling or up to 10% on your total energy bill. Some utilities and states offer rebates and tax incentives for these fixes. Austin Energy, for instance, offers to cover 20% of the cost of weatherization, as well as energy-efficient appliances and other purchases.

SEALING HVAC SYSTEM: A trip into your attic space as well as a trip outside to your system condenser will help reduce energy bills. Be sure there are no bushes or other hindrances to air flow close to the outside condenser. With the fan in an “On” position, go up into your attic and run your hand along all the seams of the system and the air ducts. Any place you feel air escaping from the system in the attic must be sealed. There are a number of choices of products that will seal these openings.

We at GHA use Kingco's Thur-O-Seal, a gooey, mastic product that is smeared on with a spatula. We cover the mastic with wide aluminum tape. It's a good idea to visit a local HVAC supply store to check out their supplies. Let them advise you on available products.

LOW-FLOW FIXTURES: Low-flow showerheads and faucets limit the volume of water you can get out of the fixtures, reducing the amount you spend on water—and on electricity or gas to heat the water. Although the technology is improving, you'll feel a difference in water pressure.

Cost: Low-flow showerheads are available (from GHA) at $7-8, while faucet aerators are $1-2 each. Both are simple and easy to install.

Payback: For aerators, almost immediate. For showerheads, a few months

If utility rates are high, investing a few dollars in a new faucet would save about $50 a year on gas and water bills or about $65 with electric water heating. New showerheads would save about $115 total with gas heating or $160 with electric.

LEASING SOLAR PANELS: Buying and installing a set of solar panels can cost tens of thousands of dollars. But leasing the same system can be a cost-efficient alternative.

Several companies—mostly in California and a few other states—will install solar panels on your property, and then charge you for the power the panels generate. Essentially, the company owns the panels, and you “rent” them by paying the cost of the power. That rate is often lower than your regular utility rate. You'll also have to pay your utility for power when the panels aren't generating any electricity, such as nighttime. But you'll be paying much less than you ordinarily would.

Cost: Sometimes nothing. Many companies don't charge an upfront fee for the panels, and their plans promise to reduce your total electric bill immediately by about 11%. Some companies do charge an upfront fee, often $2,000-$5,000. In some cases, that fee is considered a prepayment on the solar-power portion of your bills—so you end up paying less for that power every month. In other cases, the fee doesn't lower your monthly bill; it's simply a down payment.

Payback: Immediate, if you pay no upfront fee. If you pay a fee that lowers your rates, payback can take a while. If your upfront fee is just a down payment, though, the payback time is much longer—because you don't get any extra discount on your bill.

AIR FILTERS: When the air filter in your cooling system or air-conditioning units get dirty, the system has to work harder to push the air through, using up more energy. In warmer climates, the filter should be changed 3 times per year.

Cost: New filters cost about $10 each for central systems. Window-unit filters can simply be wiped clean.

Payback: Less than a year in warm climates for central units. Immediately in all climates for window units.

Keeping the air filter clean saves about 7% in electricity costs a year. In cooler climates, more frequent filter changing won't save enough money to make it worthwhile.

COMPACT FLUORSCENT LIGHTS: These advanced bulbs use up to 75% less energy than regular bulbs, and they last about 6 o 12 times longer. Experts say that replacing regular lights with CFLs can be the cheapest, most effective way to get big savings on energy bills.

Cost: About $3 a bulb.

Payback: 3 to 7.5 months. EnergyStar's online calculator will help figure savings for replacing an incandescent bulb with a fluorescent with a comparable wattage.

LIGHTING MOTION SENSORS: Although they're more common in commercial buildings, motion sensors that automatically turn off lights when a room isn't occupied can offer big energy savings in a home. They're particularly useful when installed on outdoor lights, which are often left on all night.

Cost: Many porch lights have built-in sensors and cost about $50-60.

Payback: Under a year. Assuming the light would have been left on for 12 hours through the night and is now off all that time—except for brief moments when someone approached the door—a sensor will save about 1.8 kilowatt-hours over the 12-hour period and 54 kilowatt-hours in a month.

WINDOW TREATMENTS: Blinds, shades or curtains do more than decorate—they can also cut cooling bills in summer and heating bills in winter. If you have lots of windows that face south and west, even inexpensive curtains or shades can help block sunlight and reduce the need for air conditioning. Hanging somewhat more expensive shades on all windows can provide even more insulation against outside temperatures in both winter and summer.

Cost: Inexpensive pull-down blinds that provide summer shade run $5-$10; curtains that promise greater insulation typically sell for as little as $30 and can run as high as $150.

Payback: From just under a year to almost 4 years, depending on a host of variables. Insulated curtains curb losses from air conditioning and heating.

ATTIC INSULATION: It's well known that insulating attics can reduce the amount of heat escaping through the roof. But many attics, especially in older homes, still have too little insulation—or none at all.

Cost: About $500 to nearly $700 for an average 2,000 sq. ft. house. That doesn't include installation costs, which can vary widely.

Payback: A year and a half, but it can vary depending on the climate, cost of insulation and other factors. Installation costs can also boost the payback time.

Happy 2009! Each new year brings exciting changes in our lives. Many of us wonder what changes we can look for or hope for in the future. Naturally, I hope for and expect helpful and imaginative environmental changes and improvements.

We have all been blessed that the green movement has been so strong in recent years. Every aspect of greening seems to be addressed by the media. The media has been extremely helpful in spreading the good news of greening. The most important goal of greening is getting every single person on this planet involved and engaged in greening our lives and our planet. Of course, the media is the simplest and best conduit to provide information to the public. We at GHA are very grateful for the media's attention to all green issues.

• First, I truly believe that food waste will become a commodity—a valuable commodity. Commercial decomposition (see GHA's May/June 2008 newsletter) will be the motivator. As you may recall, we wrote about BioX's equipment at Seaport Hotel Boston. Their stainless steel equipment is about 5'Lx3'Dx5'H and handles up to 800 lbs a day. As food waste is produced, it is put into the machine where the combination of water, heat, agitation and micro-organisms dissolves the food waste into a watery slurry in 4 to 24 hours. As the food dissolves, it is released into the sanitary sewer line. Municipal sewer management is said to love the process because microbes are also released into the sewer where they help keep the sewer lines clean.

  This decomposing equipment was developed in Korea where the slurry is spread over farms and vineyards as organic fertilizer. The “food waste” is very valuable as organic fertilizer, but it could also become livestock feed, pet food as well as other products. I truly believe hotels and all restaurants will soon see the food-waste slurry sold to companies whose truckers will haul it to farms, vineyards and manufacturing plants. So, in the future I feel hotels will be selling their food waste. Companies now offering decomposition equipment include biohitech.com, bio-ez.com, somatcompany.com and greenkey.tv.

  Other pluses regarding commercial decomposition include the fact that it negates the need for large, smelly dumpsters at hotel docks. It also removes most of the reasons mice, rats, roaches and other vermin occupy those docks and dumpsters. It should also cancel the need for odor-control equipment as well as the use of pesticides in kitchens and at docks.

  So, watch for commercial decomposition equipment available in a size that is appropriate for your kitchen. You'll want to know the approximate number of pounds of food waste produced each day in order to choose an appropriate model.

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  Secondly, I'm hoping that plumbing manufacturers will redesign kitchen and bath fixtures so that they have clicks just as vehicle windshield wipers do. The clicks would allow us to easily choose if we want a lot or a little water. We will be able to know, by touch, the volume of water we're choosing.

  Plumbing manufacturers have made faucets so easy to turn on full blast that it can actually be somewhat difficult to get a small stream of water.

  Aerators, which introduce air into a faucet's water stream, are now available from manufacturers at 0.5, 1.0, 1.5 etc. gallons per minute. However, that choice is not currently available on new fixtures we purchase. Most new plumbing equipment generally includes a 2.5 gpm aerator.

  We need to let plumbing manufacturers know that we want these changes, and that they should make them available. We need faucets that allow us to precisely choose the volume of water provided, and we need a choice of aerators with lower flow rates on new fixtures.

  Fresh water is obviously one of our most valuable resources. Many parts of the United States as well as the world have recently discovered via serious droughts the importance of conserving water. Plumbing manufacturers, like all businesses, want to offer what their customers prefer. Let's help them help us conserve fresh water in very simple ways.

• 
  

  My third prediction or wish is the result of two speaking trips to Biloxi, Mississippi. The highway along that stretch of the Gulf coast has many casinos, hotels and large parking-garage buildings. The parking garages might be 6 or 8 stories high, and they are all lit from top to bottom all night long. We all know why they're lit all night long—management rightfully fears lawsuits. Those parking garages might be full of vehicles a couple of nights each week. The rest of the week, perhaps 2 or 3 stories of the parking buildings will be in use at most.

So, my prediction is that all the lighting in all parking buildings will be converted to lighting that is accompanied with motion sensors and/or heat sensors that will turn those lights on only when they detect motion or body heat. The lights will stay on for a predetermined period of time. Once the motion or body heat is no longer detected, the lights will turn off—perhaps after another 15 seconds. Yes, of course, one out of 10 or so lights can stay on as security lights. Billions of street lights and millions of office buildings that are lit all night long every night should also incorporate the sensors.

GHA has heard from one lighting company which is providing such street lighting, but instead of turning the lights off when motion or body heat is no longer detected, they are turned down 40%. That's a fabulous first move, but I believe we can more fully reduce the need for all that energy when no one is around.

I feel sure you have conservation or green ideas you'd like to see at work. Do give us a call or write a note with your ideas. We look forward to learning your green wishes, dreams and predictions! GHA will combine all our ideas and work toward publicizing the information.

Note: (Please put “green hotels” in the subject line of any e-mail to GHA so that we know your e-mail will get past our spam filter.)

Investing in renovations to make hotels more sustainable will increase their value, slash operating costs and attract customers who are trending toward more sustainable hospitality experiences. “For every dollar you can add to the bottom line of a San Francisco hotel, more than $11 is added in value,” PKF Capital Managing Partner Henry Bose explained at a conference on green hotels in San Francisco.

However, not enough hotels have yet earned the US Green Building Council's LEED certification in order to accurately compare their financial performance against traditional hotels, Bose said. To date, only 7 have been given the official designation. PKF Capital, with its affiliate, PKF Consulting and Research, is planning to produce a study on the issue, according to Bose. Still, he added, USGBC has recorded dramatic savings in large green commercial buildings similar in size to hotels—with 30% energy savings, 35% less carbon output, 50% less water consumption and as much as 90% less waste. USGBC also reported a decrease in operating costs of as much as 9% for sustainable commercial buildings and an increase of 7.5% in value. It also reported that there is a 6.6% higher return on investment for these buildings. Those are numbers that should prove to be even stronger for hotels, Bose stated.

“It is important to note that hotels are extremely resource intensive, open 24 hours, seven days a week, whereas commercial buildings are used primarily only during business hours,” Bose said. “That means the financial benefits of operating a green hotel are likely to be much higher than what USGBC says about the commercial office sector. Hotels that are less costly to operate are simply more valuable to owners.

“Improving financial performance does not only come from savings on operating costs,” Bose continued. “Groups and individuals are increasingly choosing sustainable hotels in a trend that is being codified in many group contracts stipulating that hotel operators describe the degree to which their properties are sustainable.

“In contract negotiations with companies, consortia and government agencies for all of their travel and meetings business, hotel operators are being asked not only to confirm that they use sustainable business practices, but to prove it by naming the awards and certifications they have earned.”

Concerned about the cost of bottled water—and its environmental consequences—many people are turning back to tap water to quench their thirst. But as evidence mounts of contaminants in public systems, unease about the water supply is growing.

Engineers say that US water quality is among the world's best, and is regulated by some of the most stringent standards. But, as detection technology improves, utilities are finding more contaminants in water systems. Earlier this year, media reports of trace amounts of pharmaceuticals in water across the country drew attention from US senators and environmental groups, who are now pushing for regulation of these substances in water systems.

Of particular concern, experts say, are endocrine-disrupting compounds—found in birth-control pills, mood-stabilizers and other drugs—which are linked to birth defects in wildlife. Also alarming are antibiotics, which if present in water systems, even in small amounts, could contribute to the rise of drug-resistant strains of bacteria, or so-called super bugs.

Drugs are only one category of contaminants found in tap water. A 2005 study released by the non-profit Environmental Working Group, a Washington-based research group, found that tap water in 42 states is contaminated with more than 140 unregulated chemicals, including MTBE, perchlorate and industrial solvents.

Even chemicals used to clean and disinfect drinking water are causing worry. Citizens' groups in states such as California, New York and Vermont are protesting the increasing use of chloramines—a combination of chlorine and ammonia—to disinfect drinking water. Utilities are using chloramines because of EPA limits on chlorine byproducts.

In the absence of Federal regulation of certain chemicals in water systems, some states have stepped in. California has set standards for various compounds that are not regulated by the EPA, including perchlorate. Massachusetts has set standards for perchlorate and requires that water utilities in the state test for MTBE, a gasoline additive.

In fact, experts say tap water is held to more stringent standards by the EPA, and tested more often, than bottled water, which is regulated by the Food and Drug Administration.

Water filters aren't foolproof. Those that are certified by NSF International—a non-profit group that tests food and water products—can get rid of unwanted chemicals to EPA's standards, but consumers should be aware that trace amounts of chemicals may still be left in their water.

Carbon filters, which come in the form of a faucet mount or a pitcher, are the most commonly used and cost about $30. These can be fairly effective in removing many contaminants, but need to be replaced about every 2 months.

Other options—such as reverse-osmosis systems, which use a semi-permeable membrane to remove contaminants, or ultraviolet light treatment, which prevents micro-organisms from reproducing—can be more effective, but they cost hundreds or even thousands of dollars. Some consumers have found the cost is worth it, especially if there are health issues.

• Activated carbon filter:

Positively charged and highly absorbent carbon in the filter attracts and traps many impurities. It filters bad tastes and odors. Standard 53-certified filters also can substantially reduce many hazardous contaminants, including heavy metals, disinfection byproducts, parasites, pesticides, radon and volatile organic chemicals.

• Cation-exchange softener:

“Softens” hard water by trading minerals with a strong positive charge for those with less of a charge. Filters calcium and magnesium, which form mineral deposits in plumbing and fixtures, as well as barium, fluoride, selenium and sodium.

• Distiller:

Boils water and recondenses the purified steam. Filters heavy metals such as cadmium, chromium, copper, lead and mercury, as well as arsenic, barium, fluoride, selenium and sodium.

• Reverse osmosis:

A semi-permeable membrane separates impurities from water. Filters most contaminants, including certain parasites, heavy metals and other pollutants.

• Ultraviolet disinfection:

Ultraviolet light kills bacteria and other micro-organisms. Filters bacteria and parasites. Class-A systems protect against harmful bacteria and viruses, while Class-B systems are designed to make non-disease-causing bacteria inactive.

None of us can really be green without the green products and services offered by green businesses. GHA wants to do all we can to encourage and support our Ally Members, and to alert you and all hotels as well as the public of their important green products and services. So, each July/ August issue of our newsletter brings you interesting articles about their successes—new products, new ideas, new techniques, recent awards, etc.—whatever our Ally Members consider their successes. So, we begin . . .

ALLY MEMBER Manatee Coffee's (manateecoffee.com) association with PARTNER MEMBER The Inn at Wildwood in Crawfordville, Florida, is a long and beneficial one. The beautiful property is situated south of Tallahassee. It is surrounded by over a thousand square miles of national forest, coastal refuge and parks and is home to some of the most unique and beautiful wildlife in the southeast.

Jeff True, the Operations Supervisor says, “Shortly after we began using Manatee Coffee's Island Dark and Tropical Delight blends in our lobby brewers, there was a noticeable increase in traffic.” Some traffic was even from the locals who stopped in to pick up a cup on their way to work. Staff at the inn received numerous positive comments on the coffee from guests.

ALLY MEMBER Sony's new flat-panel TV consumes less energy than comparable regular models without compromising image quality—the latest in Japanese manufacturers' efforts to woo buyers with green products.

The $1,400 Bravia KDL-32JE1 goes on sale in Japan on July 30, and later in overseas markets. In a demonstration at Sony's headquarters, a watt-counter attached to the new 32” Bravia revealed consumption of 82 watts of energy to show a Blu-ray disc image of a Spanish city on its liquid crystal display. A comparable regular model that costs about $90 less required 125 watts of energy to show the exact same image.

Sony achieved the energy savings by developing a brighter back light and better filtering that delivers light more efficiently. Both models have liquid crystal displays and high-definition digital broadcast features. Compared to an old-style TV with a cathode-ray tube monitor, the new TV consumes about 70% less energy a year. By consuming less energy, the new “green” TV reduces carbon dioxide emissions totaling 174 pounds a year, equivalent to the amount consumed by about six cedar trees.

Utility bills are also reduced. In Japan, the green TV delivers about $40 savings in electricity costs a year compared to an old-style CRT TV. Sony thinks ecology is going to become an important standard that consumers use in choosing products. See sony.com/hospitality.

Taylor Maid Farms (taylormaidfarms.com) was awarded the Green Entrepreneur Award for 2008 by the State of California Senate, in conjunction with SAFE-BIDCO. The Green Entrepreneur Award was created to support and recognize small businesses that have chosen to implement socially and environmentally-responsible business practices. Legislators from participating districts nominated local small businesses, and Taylor Maid was honored at the 6th Awards reception in March of 2008.

ALLY MEMBER WAUSAU PAPER recently launched their Authentically Green™ brand that distinguishes Wausau Paper's comprehensive Green Seal™-certified offering as one with authentic environmental benefits. These products embrace Green Seal™ standards, which are the most stringent and comprehensive in the industry. Janitorial paper products certified by Green Seal™ are made with 100% recycled fiber and are manufactured and processed in a way that uses less water, energy, produces less air pollutants and also diverts the most waste from our landfills.

Wausau paper also recently announced the introduction of their Elegance Series, a new line of restroom dispensers, including high-capacity roll towel dispensers, 3-roll and 2-roll tissue dispensers, folded towel dispensers, soap dispenser and a seat-cover dispenser. All have an attractive stainless-look finish.

Wausau Paper's Authentically Green offering includes 45 Green Seal™-certified products in Dubl-Nature®, EcoSoft™ Green Seal™ and OptiSource® brands. The two new resource guides are available now for download by visiting wpbaywest.com/green.

Organic waste—anything that can be eaten—can be disposed of sanitarily, cleanly and quickly via BioX's (bioxsolutions.com) high-volume waste decomposition equipment. The revolutionary two-stage biological process breaks down organic waste via a patent-pending environmentally-responsible process resulting in all solid materials being converted into liquids.

PARTNER MEMBER Seaport Hotel, Boston, installed one of the approximately 5'Lx3'Dx5'H stainless steel units that can accommodate up to 800 pounds of organic material, and Matthew Moore, Director of Rooms & Environmental Programs (617/385-4511, matthew.moore@seaportboston.com), reports that in the 12 months the equipment has been in operation, over 50 tons of prep and food waste from their Aura Restaurant, Tamo Bar, Bakery Cafe, in-room dining and banquets has been decomposed and released into the sewer line. They began with a 400 lb. unit, but recently upgraded to the 800 lb. model. The 426-room property averaged about 275 lbs. of food waste per day during the last year. The only exceptions they've found are large bones and pineapple heads, both of which are simply too dense.

Food waste is generally added to the computer-controlled decomposter as it is gathered. The waste is automatically heated to 100-105°F, about 30-35 gallons of water are added as are microorganisms along with treated wood chips. The decomposter turns the waste continually until it becomes slurry, which could take 4 to 24 hours, depending of the density of the waste. As the slurry reaches the appropriate watery stage, it is released through a pinhole strainer into the sanitary sewer. The unit's computer is programmed to call for water or heat as it is needed as well as to release fluids when appropriate. The equipment uses 17 Kw/hr of electricity and an estimated 100 gallons of water per day. Three sizes are currently available (400lb, 800lb, 1200lb), but smaller sizes are being developed. The size is an indication of the approximate amount of waste the machine can accommodate in 24 hours.

Matt says, “The BioX is the perfect compliment to our recycling program in terms of waste diversion, as the two initiatives allowed us to decrease our trash pickups from 9 to 5 each month.” Between both activities, they've diverted almost 240 tons of materials from the landfill. Fewer pickups and reduced tonnage have meant savings of over $25,000 in a year with each tip costing $115 plus $84 per ton. The property was also able to eliminate an air-deodorizing system on the loading dock costing $145/mo or $1,740/yr. There is no longer a need to combat the smell of rotting garbage between pickups.

The BioX equipment the Seaport Hotel has chosen costs $40,000 to buy, but Matt says the hotel chose a lease-to-buy option at a cost of $1,000/mo for 5 years including a service agreement. Of course, the equipment has to be maintained, which means that every 3 months or as needed, microbes and glucose sugar are added to recharge the system. Once a year treated wood chips are added after a total cleaning. The annual maintenance fee of $2,500 includes quarterly recharges and a full preventative maintenance program by trained technicians at the end of the year. Because of the possibility of negatively affecting the microbes, the system now adds warmed rather than cold water to the system. A chlorine filter has been added to the incoming water line for the same reason. Absolutely no chemicals are added to the process. The Seaport Hotel has even chosen to add a grease trap to their system to be absolutely sure they are not releasing negatives into the sewer system.

The microorganisms at work are the same type of organisms that work in any composting pile or at any municipal sewage treatment plant. Because some microorganisms are released with each slurry release, the MWRA (Massachusetts Water Resource Authority), a state watchdog entity, is very happy with the process because the released microorganisms help keep the sewer lines clean. Matt also reports that the Boston Health Department loves the machine with its no-odor benefit and stainless steel construction.

The equipment was developed and is manufactured by a South Korean company for the same reason that it's found agreeable in the US—the country is running out of landfill space. However, a difference is that in Korea the watery waste is used to irrigate cropland because it is an all-natural organic product and an organic fertilizer. Hopefully, within a short time period, that food “waste” will be seen as a new product and offered for sale to farmers and others. There are undoubtedly millions of microorganisms on this planet, but the Koreans have developed and patented a strain of microorganisms (100% organic mold and fungus) that when blended together make this process work by eating the food and reducing it to a liquid. That is the science behind this product.

The upgraded system, recently installed at the Seaport Hotel, has a lighted digital panel with a built-in scale. The readout includes weight of the material being processed while red, yellow and green lights indicate advisability of adding material. The readout also informs when and how much water is being added along with the temperature of the material being processed.

Units can be installed in kitchens where the organic waste is generated, resulting in numerous benefits. Heavy, wet waste no longer needs to be removed from kitchen areas and transported by staff to waste stations, improving sanitation, safety and workflow conditions. With the messy waste out of the waste stream, trash and recycling containers remain cleaner and are subject to less wear and tear. Dock areas where trash and recycling are collected are kept drier and concerns about odor and pest elimination decrease. The Seaport Hotel's equipment was recently moved from the kitchen to the dock area because the kitchen space was needed, but Matt finds the arrangement works well.

• Every pound of organic waste that was stored and removed through traditional trash removal has been eliminated.
• Storage bins needed for traditional trash removal to a landfill or incinerator are considerably reduced.
• Odor, insect and rodent problems associated with storing organic material are reduced or eliminated.
• A cleaner and more organized work area.
• Reduction of inadvertent disposal of cutlery and other tools or equipment.
• Reduction of use of municipal landfill space.
• Reduction of carbon emissions through less frequent trash pickups.

The Seaport Hotel is part of the Seaport Companies, and their campus includes the Seaport World Trade Center with a 115,000 sq. ft. hall or convention center plus 100,000 sq. ft. of other meeting space. The Seaport Hotel's testing of the BioX equipment will determine whether the Seaport World Trade Center will also incorporate BioX equipment in their routine.

Though I'm a believer that everything we do has a downside, I'm finding little to dispute with this equipment and the powerful results.

Pat Griffin (no relation to Patricia Griffin), 508/667-5471, bullwhipgriffin@qmail.com

Carbon credits, carbon offsets and carbon tags are terms that all have the same meaning. Today they're all names for what is basically a donation to a non-profit whose goal is reduction of carbon-dioxide emissions into our atmosphere. The non-profit may be involved in developing solar energy, wind energy, alternate energy, sustainable crops and/or other developing environmental activities. The non-profits or for-profit businesses that will benefit from selling the carbon credits are the ones pushing the idea of selling carbon credits to individuals. Many entities are selling carbon credits in a pyramid fashion. The top-rung non-profit may well be paying other entities a commission for selling their version of carbon credits.

We've all read a lot about the carbon footprint thing, and that whole issue is what really bothers me. As you may know, carbon credits or offsets or tags started because many years ago some large manufacturing plants did not want to upgrade their equipment to meet new Federal emissions regulations. So the government gave them a handout, and allowed them to pay for continuing to spew carbon waste into the air by buying credits to stay in operation. They might pay a super-efficient plant that was running its operation above required levels. The super-efficient plant was allowed to sell credits for the emissions not created.

As an aside, I recently read that many of those US inefficient, carbon-spewing manufacturing plants have been sold, dismantled and shipped to foreign countries where they are again in business. Of course, they are now spewing the US-prohibited level of carbon emissions in another part of the world!

Somehow the carbon credit methodology has gotten translated down to the individual traveler and being referred to as our “carbon footprint,” which I find kind of amazing—and disturbing.

One reason I find it disturbing is that we've had several groups come to us and want GHA to sell carbon credits, and they also want our member and customer hotels to sell carbon credits to individual travelers. They'd say, “We'll give you 15%, and we'll pay the hotel a percentage.” I'd say, “Oh, and what are you getting?” “Oh, 15%.” These organizations were clearly not the top-rung entity, and are working on a commission.

So, as you can see, if 3 or 4 or 5 entities each skim 15% of that money as commissions, there are only pennies left to plant a tree in Argentina!

In my view, a much more worthy take or value would be to reduce your energy usage, reduce your fuel usage, ramp up the landscaping on your property and its surroundings. Reduce mowing. Help with plantings in area parks and sanctuaries. Non-profits all need help. I'd say, “Do it here, rather than in Argentina.”

If your carbon footprint is important to you, do something about it at your own property FIRST. Once you've made changes to reduce your energy and fuel usage, look elsewhere.

There are, of course, worthy entities that are doing good things regarding clean energy and clean air. Should you choose to purchase credits, GHA suggests that you first find out where your money is stopping. Question the entity thoroughly to which you're considering making contributions. Ask how the entity is participating. Ask if they will keep a percentage of the funds, and what percentage they'll keep. Know what percentage of your gift is being put to the use advertised and what percentage is administrative expense. Know that the use of the money is the purpose and direction you prefer. Choices can range from planting trees to developing wind and solar energy and many other worthy environmental activities.

In fact, hoteliers are well known for being very involved in doing good deeds. For me, the sweetest deed I've ever learned of hoteliers' good deeds is of a Hyatt in Australia that is near a national forest that had suffered a devastating fire. They planted five hundred native trees in one-gallon milk jugs on their roof to help reforest the area. Many hotels have a flat roof that can be put to good use. Perhaps your property can put your roof to good use growing plantings to share.

I've asked ALLY MEMBER NativeEnergy's Billy Connelly (802/425-3418, nativeenergy.com) to respond to this article to further clarify the issue. His response follows.

When it comes to what is good for business and the environment, there are new innovations on the scene every day. One highly touted solution, which is often misunderstood, is carbon offsets. While national standards are being developed, there are resources available to help you make the greening decision that is right for you. Two leading independent studies¾Clean Air-Cool Planet's Consumers' Guide to Retail Carbon Offset Providers (http://www.cleanair-coolplanet.org/ConsumersGuidetoCarbonOffsets.pdf, 12/06 44p), and the Tufts Climate Initiative's Voluntary Offsets For Air-Travel Carbon Emissions (http://www.tufts.edu/tie/tci/pdf/TCI_Carbon_Offsets_Paper_Jan31.pdf, 01/07, 47p) will help you quickly understand the difference between carbon offset providers.

You'll want to make sure your carbon offsets' purchase makes a difference. A reputable carbon offset provider should provide details on their website explaining how the sale of offsets are a necessary financial component to the project's success. NativeEnergy, for example, provides details about its high quality carbon offsets, which come from new projects that also provide significant social and economic benefits to the communities where the projects are located. The company has supported more than 30 new projects in at-risk communities including Native American and Alaska Native communities, American family crop farms and family dairy farms. As a purchaser, you should choose the specific project you want to support, thereby creating a compelling marketing story aligned with your carbon reduction initiatives and business.

That giant sucking sound from your electric meter may be caused by your new TVs. Prices on big-screen television sets are dropping, but the cost of televised entertainment may still be headed up. That is because the fancy screens consume far more electricity than their old-school predecessors. Hold your hand by the screens and you can feel the warmth they emit when they're on.

Flat-screen TVs broadly come in 2 versions: plasma (which go from about 42” to an almost cinematic 100”+), and LCD (which are smaller, but, crucially, getting bigger all the time).

A 42-inch plasma set can consume more electricity than a full-size refrigerator—even when that TV is used only a few hours a day. Powering a fancy TV and full-on entertainment system—with set-top boxes, game consoles, speakers, DVDs and digital video recorders—can add nearly $200 to an annual energy bill.

Most consumers aren't made aware of extra energy expenses when they are shopping for a TV. Energy Star tags, identifying the most energy-efficient models, won't begin flagging the greenest televisions when turned on, until late 2008. Currently, Energy Star judges energy consumption only in standby mode, rendering the measurement virtually meaningless.

While most new types of TV sets use far more electricity than the old-fashioned gadgets they replace, some upstarts are bigger energy hogs than others. In general, liquid crystal display, or LCD, screens use less power than plasma sets of comparable size. And in the largest screen sizes, projection televisions typically use less electricity than LCD or plasma models.

A 28-inch conventional television set containing a cathode-ray picture tube, or CRT, for example, often uses about 100 watts of electricity. A 42-inch LCD set, a typical upgrade item, requires about twice that amount of electricity. But the real beast is the plasma set. A 42-inch model often sucks up 200 to 500 watts, and a 60-plus-inch plasma screen can consume 500 to 600 watts, depending on the model and programming, according to the EPA.

In the biggest screen sizes, a projection television is a better option from an energy-use standpoint because it consumes about 150 to 200 watts, far less than a plasma or LCD screen.

Assuming each screen is on five hours a day, the annual energy bill for the conventional 28-inch television set would be about $30 a year, compared with about $130 for the 60-inch plasma model, assuming power costs 12 cents a kilowatt hour. By the time other devices are added—including game consoles, speakers and DVDs—the cost to power the whole works can top $200 annually.

Because prices for plasma sets are dropping so fast, some people are thinking “why get a 42-inch plasma set when you can get a 60-inch or 64-inch one,” but they have no idea how much electricity these things consume.

Set-top boxes, which deliver programs and movies through the Internet, cable or satellite dishes, also can be energy hogs. In fact, they typically consume about the same amount of power whether they are being used or standing by. An older-style box that functions as a standard receiver for cable-TV viewing usually draws fewer than 25 watts of power, but a more robust version that offers high-definition viewing and includes a built-in recorder may consume 3 times as many. According to a calculation by the Natural Resources Defense Council, a typical high-definition cable box with a built-in digital recorder consumes about 350 kilowatt hours of juice annually, more than a conventional TV set and clothes washer combined.

It can be tough for shoppers to know how much energy a TV set will consume. While the EPA's Energy Star program covers TV sets only in standby mode, the Federal Trade Commission's “Energy Guide” labeling, which tells how much electricity an appliance consumes and estimates the annual energy cost, isn't used on TV sets. The FTC says “it has not made a determination it will label TVs.” In the past, the agency didn't think there was enough difference between television sets to warrant Energy Guide labeling. Now the FTC is in a holding pattern waiting for the EPA to finish work establishing the proper test methods for comparing sets when turned on. This isn't as straightforward as it sounds, because energy use differs according to the complexity of programming content.

The EPA appears to have settled on a process that will allow consumers to compare sets of the same size, across technology types. The agency expects to have improved Energy Star labels on television screens by November 2008 and to get them on set-top boxes, also in active and standby modes, by December 2008.

Disposing of the unwanted CRT televisions will be another huge environmental challenge since it's anticipated that 70 million will be dumped by the end of the decade.

Surging demand and rising prices for the crops that supply half of the world's calories are producing the biggest changes in global food markets in 30 years, altering the economic landscape for everyone from consumers and farmers to corporate giants and the world's poor. “The days of cheap grain are gone,” reports a Chicago commodity executive, forecasting concern.

This year the prices of Illinois corn and soybeans are up 40% and 75% respectively. Kansas wheat is up at least 70%. A growing number of economists and agri-business executives think the run-ups could last as long as a decade, raising the cost of all kinds of food.

Such increases have been caused in the past by temporary supply disruptions. Following a poor harvest, farmers would rush to capitalize on higher crop prices by planting more of that crop the next season, sending prices back down. However, the current rally, which started a year ago, is different. Not only have prices remained high, but the rally has swept up other commodities such as barley, sorghum, eggs, cheese, oats, rice, peas, sunflowers and lentils. Georgia slaughterhouses are charging a record wholesale price for 3-pound chickens, up 15%.

Powerful new sources of demand are behind the change. In addition to US government incentives encouraging businesses to turn corn and soybeans into motor fuel, the growing economies of Asia and Latin America are enabling hundreds of millions of people to spend more on food. The growing middle class in these regions is eating more meat and drinking more milk, increasing the demand for grain to feed livestock. In the US, beef cattle have to eat 6 pounds of grain to gain one pound of weight, and a hog about 4 pounds.

The reversal of a long-term trend toward lower grain prices could have profound effects on the world's ability to feed the poor. Worldwide grain stockpiles are being drawn down to their tightest levels in 60 years, leaving the world vulnerable to shocks brought on by bad harvests. It's also far from clear how much more land could be brought into production or to what extent advances in biotechnology might increase crop yields in the future.

Families in America, which spend almost 10% of their disposable income on food, are facing the fastest-rising food prices in 17 years. Consumers' cost of everything from yogurt and popcorn to breakfast cereal and fast-food French fries is climbing. The average retail price of a pound loaf of whole-wheat bread is up 24% from a year ago in US cities. Whole milk is up 26%.

Similar increases are showing up abroad. Italian protestors are complaining about pasta prices, while Mexican authorities have capped the price of corn tortillas. Pakistan is countering rising food-price inflation by curbing wheat exports, and Russia is considering a similar clampdown. Food companies are struggling to determine how to pass on higher costs to supermarkets and restaurant chains, which have gained clout since the last prolonged rise in food prices in the 70s. “We're in uncharted territory,” says a Sara Lee Corp. executive, which raised its bread prices 5%.

The biggest winner is the US Farm Belt, which is primed for an unusually long expansion, even as a nationwide housing slump damps the broader economy. The Agriculture Dept. expects US net farm income to skyrocket 48% this year. With prices so high, farmers are on a spending spree and purchasing new equipment. Related stocks are surging with John Deere up 76% and Monsanto up 79% from a year ago. Even though US corn farmers are expecting a record harvest, the grain rally shows few signs of slowing. Futures trades are betting that the price of corn, used for everything from sweetening soda to putting crunch in snack foods, will continue to climb.

2008 is shaping up to be the third in a row in which the world consumes more grain to make fuel, food and livestock feed than it harvests. The trend is helping reduce global grain stockpiles to their lowest point relative to consumption since the mid-70s, at which point Asia struggled with chronic food shortages and the Soviet Union suddenly emerged as a big grain exporter.

At least part of the reason for the drawdown is found in China's soaring demand for milk, which has increased the number of dairy cattle 3 times in this decade. Half of the world's hogs are in China, which is importing 13% of all of the US soybeans to fatten its livestock. The Chinese government, caught off guard by a nearly 50% rise in retail pork prices, is throwing cash at farmers willing to produce more of the nation's favorite meat.

The prospect for a long boom is riveting economists because the declining real price of grain has long been a hidden force behind the development of the global economy. Because of steadily improving seeds, synthetic fertilizer and more powerful farm equipment, farmers' productivity in the West and Asia has stayed so far ahead of population growth that prices of corn and wheat, adjusted for inflation, have dropped 75% and 69% respectively since 1974. Falling grain prices made food more affordable for the world's poor, among other things. Now, the current grain drain is stirring a new set of worries in developing countries, which are concerned about how sharply higher grain prices will erode the buying power of the world's hungry. Humanitarian groups are cautioning that their funds for food aid won't go nearly as far as they once did. Roughly 200 million of the 850 million malnourished people in the world's poorest nations receive some food assistance.

US farm exports are climbing, dousing fears of a few years ago that the US farm sector was on the verge of generating a trade deficit. The life of food-company executives is getting more complicated. “One year it's oil, the next it's grain,” says General Mills' CEO, “but it's all underpinned by one thing: strong global demand for these commodities.” The food giant expects raw-material costs to jump $250 million this fiscal year, mostly in costlier farm commodities. As a result, General Mills is shrinking the size of its breakfast-cereal packages, effectively raising the price per ounce. At a Chicago supermarket, a 15.6-oz. box of Wheaties recently cost $5.16¾more per ounce than the round-steak London broil at the meat counter!

The term “food miles”—how far food has traveled before you buy it—has entered the enlightened lexicon. Environmental groups, especially in Europe, are pushing for labels that show how far food has traveled to get to the market, and books like Barbara Kingsolver's “Animal, Vegetable, Miracle: A Year of Food Life” contemplate the damage wrought by trucking, shipping and flying food from distant parts of the globe.

There are many good reasons for eating local—freshness, purity, taste, community cohesion and preserving open space—but none of these benefits compares to the much-touted claim that eating local reduces fossil fuel consumption. In this respect eating local joins recycling, biking to work and driving a hybrid as a realistic way that we can, as individuals, shrink our carbon footprint and be good stewards of the environment.

On its face, the connection between lowering food miles and decreasing greenhouse gas emissions is a no-brainer. In Iowa, the typical carrot has traveled 1,600 miles from California, a potato 1,200 miles from Idaho and a chuck roast 600 miles from Colorado. Seventy-five percent of the apples sold in New York City come from the West Coast or overseas, the writer Bill McKibben says, even though the state produces far more apples than city residents consume. These examples just scratch the surface of the problem. In light of this market redundancy, the only reasonable reaction, it seems, is to count food miles the way a dieter counts calories.

But is reducing food miles necessarily good for the environment? Researchers at Lincoln University in New Zealand, no doubt responding to Europe's push for “food miles labeling,” recently published a study challenging the premise that more food miles automatically mean greater fossil fuel consumption. Other scientific studies have undertaken similar investigations. According to this peer-reviewed research, compelling evidence suggests that there is more—or less—to food miles than meets the eye.

It all depends on how you wield the carbon calculator. Instead of measuring a product's carbon footprint through food miles alone, the Lincoln University scientists expanded their equations to include other energy-consuming aspects of production—what economists call “factor inputs and externalities”—like water use, harvesting techniques, fertilizer outlays, renewable energy applications, means of transportation (and the kind of fuel used), the amount of carbon dioxide absorbed during photosynthesis, disposal of packaging, storage procedures and dozens of other cultivation inputs. Incorporating these measurements into their assessments, scientists reached surprising conclusions. Most notably, they found that lamb raised on New Zealand's clover-choked pastures and shipped 11,000 miles by boat to Britain produced 1,520 pounds of carbon dioxide emissions per ton while British lamb produced 6,280 pounds of carbon dioxide per ton, in part because poorer British pastures force farmers to use feed. In other words, it is four times more energy-efficient for Londoners to buy lamb imported from the other side of the world than to buy it from a producer in their backyard. Similar figures were found for dairy products and fruit.

These life-cycle measurements are causing environmentalists worldwide to rethink the logic of food miles. New Zealand's most prominent environmental research organization, Landcare Research-Manaaki Whenua, explains that localism “is not always the most environmentally sound solution if more emissions are generated at other stages of the product life cycle than during transport.” The British government's 2006 Food Industry Sustainability Strategy similarly seeks to consider the environmental costs “across the life cycle of the produce,” not just in transportation.

“Eat local” advocates—a passionate cohort of which I am one—are bound to interpret these findings as a threat. We shouldn't. Not only do life cycle analyses offer genuine opportunities for environmentally efficient food production, but they also address several problems inherent in the eat-local philosophy.

Consider the most conspicuous ones: it is impossible for most of the world to feed itself a diverse and healthy diet through exclusively local food production—food will always have to travel; asking people to move to more fertile regions is sensible but alienating and unrealistic; consumers living in developed nations will, for better or worse, always demand choices beyond what the season has to offer.

Given these problems, wouldn't it make more sense to stop obsessing over food miles and work to strengthen comparative geographical advantages? And what if we did this while streamlining transportation services according to fuel-efficient standards? Shouldn't we create development incentives for regional nodes of food production that can provide sustainable produce for the less sustainable parts of the nation and the world as a whole? Might it be more logical to conceptualize a hub-and-spoke system of food production and distribution, with the hubs in a food system's naturally fertile hot spots and the spokes, which travel through the arid zones, connecting them while using hybrid engines and alternative sources of energy?

As concerned consumers and environmentalists, we must be prepared to seriously entertain these questions. We must also be prepared to accept that buying local is not necessarily beneficial for the environment. As much as this claim violates one of our most sacred assumptions, life cycle assessments offer far more valuable measurements to gauge the environmental impact of eating. While there will always be good reasons to encourage the growth of sustainable local food systems, we must also allow them to develop in tandem with what could be their equally sustainable global counterparts. We must accept the fact, in short, that distance is not the enemy of awareness.

James E. McWilliams is the author of “A Revolution in Eating: How the Quest for Food Shaped America” and a contributing writer for The Texas Observer.

None of us can really be green without the green products and services offered by green businesses. GHA wants to do all we can to encourage and support our Ally Members, and to alert you and all hotels as well as the public of their important green products and services. So, each July/August issue of our newsletter brings you interesting articles about their successes—new products, new ideas, new techniques, new awards, etc.—whatever our Ally Members consider their successes. So, we begin . . .

ALLY MEMBER The Natural Dentist is proud to announce the release of 5 new toothpaste products. Each of these new toothpastes has its own unique and natural formula and fits perfectly into one's daily routine. Flavors of these five new products include Original Peppermint Twist, Whitening Peppermint Twist, Original Orange Zest, Sparkle Berry Blast Gel and Fluoride-free Peppermint Sage. In a contribution to the greening of oral care, The Natural Dentist reduced packaging waste by providing the toothpaste in 5-oz. stand-up tubes, eliminating the outer box used by many oral care companies. In addition, the toothpastes deliver natural ingredients without compromising on superior performance in cleaning, whitening and cavity prevention. Safe and gentle on teeth and gums, they have natural fluoride, Xylitol to fight bacteria, fresh natural flavors and no SLS (detergent).

The Natural Dentist also recently became PETA certified as a cruelty-free, vegan-friendly company. These new toothpastes are completely cruelty-free, vegetarian and vegan-friendly. The Natural Dentist is committed to giving consumers a natural, effective, and environmentally-friendly oral care option. For more information, visit thenaturaldentist.com.

ALLY MEMBER Wausau Paper announced introduction of a series of new products including two new folded towel products—the DublSoft® OptiFold™ and the EcoSoft™ Green Seal® OptiFold™. Both products are available in two unique sizes and are designed to dispense one towel at a time to reduce waste. DublSoft® products offer maximum softness, strength and absorbency.

The folded and roll towels as well as the bath tissue feature exclusive embossing patterns and stylish new packaging. Also introduced is the new Silhouette® coordinating folded towel dispensers which provide a sleek, elegant style in five translucent colors in both standard and compact sizes.

ALLY MEMBER Wausau Paper also announced achievement of Green Seal® certification for its 91300 OptiSource™ Pink Lotion Foam Soap. The OptiSource™ hand-care line features foam and liquid soaps as well as dispensing systems that offer controlled usage with reliable service. The foam lotion soap can be used for a variety of applications and is ideal for multipurpose general washroom use. It is designed to replace expensive bar soap and low-quality liquid and powder soaps. The 91300 is certified as environmentally preferable given that it is not a skin sensitizer or irritant, is formulated with only food-grade dyes, offers recyclable packaging and has been tested to ensure that it is not toxic to aquatic life.

More at 800/723-0001, contactbaywest@wausaupaper.com.

ALLY MEMBER Sensor Switch, the industry leader in the development of occupancy-sensor products and technology, recently introduced its nLight product line. nLight is the first lighting control system of its kind and consists of a network of intelligent-lighting control devices. nLight's revolutionary architecture provides for system level control while still enabling zones of nLight devices to self-commission and function independently, eliminating the need for centrally- hardwired equipment.

By networking together state-of-the-art sensors, power packs, photocells and wall switches, the nLight system provides local control of a building's lighting system via attractive LCD Gateways, as well as remote, global control through SensorView web-based lighting management software. This proprietary system offers a broad range of settings and operational modes that may be combined to create an unlimited number of lighting control profiles designed to save energy, improve convenience, enhance safety and increase lighting choices.

The benefits of nLight include lower equipment and installation costs, deeper system control and no need for centrally-hardwired equipment. Additionally, the nLight system offers the option of a fully wire-line system or a backbone which utilizes wireless mesh networking technology that further simplifies system installation. Architects and contractors will appreciate the simple installation, flexible architecture, lower equipment cost and ease of maintenance. End users will benefit from maximum energy efficiency—eliminating the need for compromise between occupant convenience and energy savings, as well as the ability to easily change building lighting status.

President Brian Platner says, “The introduction of nLight reflects the company's continuing commitment to innovation in the lighting control industry. The nLight system enhances traditional lighting control strategies by eliminating redundant hardware, single points of failure and the need to layer different systems and devices to achieve both time-based and sensor-based lighting control. Instead, nLight distributes intelligence throughout a building via a network of sensors and powerpacks, incorporating time-based control with occupancy, daylighting and manual control. The result is a smarter, more cost-effective lighting solution that combines lower installation and equipment costs with much greater system control.”

All Sensor Switch products are engineered and manufactured in the USA at the company headquarters in Wallingford, CT. See sensorswitch.com.

ALLY MEMBER Pure-Rest's Ginny Turner, President, is happy to announce that they have helped Mayacamas Ranch (mayacamasranch.com) in Northern California go as green as can be. Fifty-five beds have been converted to completely organic with the many choices from Pure-Rest. From deluxe organic mattresses to everything used on a bed—pillows, pads, blankets and sheets. The ranch is now a chemical-free and completely environmental haven for their many guests as well as wedding party, retreat and convention attendees. The ranch also offers the same fine organics for their customers to purchase for their homes.

Other new hospitality clients include Tola Life Spa (tolaspa.com) and Glen Oaks Inn (glenoaksbigsur.com), both of which have moved to organic cotton sheets.

Learn more at purerest.com and purerestwholesale.com.

Recognizing Arthur Blank & Co. as an innovator of environmentally-friendly plastic card products, Boston's Mayor Thomas Menino presented the company with the 2007 Boston Green Business Award. Arthur Blank & Co., a leader in plastic credit card marketing solutions, received the award for the introduction of the industry's first non-PVC, corn-based card, CornCard USAä, and a new recycled PVC card, the AB RecycledCardä.

The Boston Green Product Award is given each year to a Boston-area company that “produces or distributes a green product.” During the award ceremony Mayor Thomas Menino said, “Arthur Blank & Co. and its 240 employees have been part of our business community for two generations, and they're to be congratulated for their Green Line, earth-friendly products that help to protect our environment.”

CornCard USAä gift cards use renewable corn-based polymers to make cards that do not rely on petroleum-based ingredients. The company's AB RecyleCardä is made from recycled PVC, transforming potential landfill waste into consumer gift, loyalty or membership cards. Call 800/776-7333 or see arthurblank.com.

ALLY MEMBER EO is a certified-organic, family-owned and operated manufacturer of bath and body-care products. EO has been selling to hotels for almost 10 years, and offers a full line of amenities with eco-friendly ingredients and packaging.

Whole Foods Market has been an amazing supporter of EO, and recently asked EO to be their first vendor to create a co-branded product. EO formulated a high-quality, All-Purpose Soap in 3 scents which is sold exclusively at Whole Foods across the US and Canada. The soap is made with organic ingredients, smells fabulous, works well and is breaking sales records.

EO recently introduced the first organic hand sanitizer in America. Organic alcohol, made from 100% non-genetically- modified corn without the use of any harsh chemical denaturants, effectively kills germs and sanitizes on contact. Unlike mass-market sanitizers which use factory-formulated chemicals to simulate natural smells, EO's hand sanitizer features organic lavender essential oil, which is naturally soothing and calming to both the skin and the senses through its pleasant, natural aroma. Sanitizers are available in bottles and wipes. Wipes are made from wood-pulp and are, of course, 100% biodegradable.

See eoproducts.com or call 800/570-3775. Love Life. Live Clean.

• Sodium Lauryl/Laureth Sulfate - a harsh surfactant and known irritant
• Diazolidinyl Urea - a preservative that is considered carcinogenic
• Propylene Glycol - harsh solvent; synthetic petrochemical mix; allergen
• Petrolatum-petroleum-derive - tends to interfere with the body's own natural moisturizing mechanism, leading to dry skin and chapping
• Stearalkonium Chloride-toxic - carcinogenic chemical
• Phthlates - known to cause birth defects
• Triethanolamine - toxic chemical, skin irritant

The country's official environmental champion is putting its money where its mouth is.

The Environmental Protection Agency has given its procurement staff a list of questions that, as of May 1, they must ask hotels and convention centers that are bidding for EPA business. The questions range from sweeping queries about recycling programs and energy efficiency to specific ones about paperless billing and reused towels. The agency said it would consider the answers when it evaluates bids.

''We can use our own purchasing power to influence behavior, and to strengthen the link to our mission of protecting health and the environment,'' said Thomas A. O'Connell, an EPA procurement director who led the Green Meetings Work Group that devised the new rule.

The EPA spends about $50 million on travel annually, much of it for meeting spaces. The General Services Administration, which sets policy for all government travel, is amending its own rules to suggest that meeting planners throughout the government consult the EPA checklist. That could affect a significant chunk of the $13.5 billion in annual federal spending for travel.

EPA will not check on the truthfulness of a hotel's answers, and travel bookers can still accept bids from hotels that do not pass environmental muster. ''But meeting planners usually follow our recommendations,'' said Peggy G. DeProspero, travel director for the GSA.

Many hotels may have little difficulty with the new scrutiny. The Hyatt Regency at Capitol Hill, a frequent meeting place for government agencies, is already certified by Green Seal, which designates companies with leading-edge environmental practices.

Marriott International, which has been applauded by EPA for its energy-efficiency programs, said it expected the new rule to drum up business for its 2,300 American hotels.

''We're already at a competitive advantage in getting business from environmental groups, and now we're at an advantage for government business, too,'' said John Wolf, a Marriott spokesman.

Environmentalists have mixed reactions to the new rule. ''It could have a huge impact in getting hotels to become more aggressively environmental,'' said Arthur B. Weissman, president of Green Seal.

Others worry that the rule is a distraction from the agency's main business. ''The EPA still is not doing enough to cut auto and power plant emissions,'' said Daniel F. Becker, director of the Sierra Club's global warming program. ''Being green involves more than putting towels back on the rack.''

EPA'S LIST OF QUESTIONS

• Do you have a recycling program? If so, please describe.
• Do you have a linen/towel reuse option that is communicated to guests?
• Do guests have easy access to public transportation or shuttle services at your facility?
• Are lights and air conditioning turned off when rooms are not in use? If so, how do you ensure this?
• Do you provide bulk dispensers or reusable containers for beverages, food and condiments?
• Do you provide reusable serving utensils, napkins and tablecloths when food and beverages are served?
• Do you have an energy efficiency program? Please describe.
• Do you have a water conservation program? Please describe.
• Does your facility provide guests with paperless check-in and check-out?
• Does your facility use recycled or recyclable products? Please describe.
• Do you source food from local growers or take into account the growing practices of farmers that provide the food? Please describe.
• Do you use biobased or biodegradable products, including biobased cafeteriaware? Please describe.
• Do you provide training to your employees on these green initiatives? Please describe.
• What other environmental initiatives have you undertaken, including any environment-related certifications you possess, EPA voluntary partnerships in which you participate, support of a green suppliers network, or other initiatives? Include ''Green Meeting'' information in your quotation so that we may consider environmental preferability in selection of our meeting venue.

The hippest restaurants are wearing the hippest of colors: green—the color of environmental responsibility. Green is definitely hitting the mainstream as food businesses from specialty coffee shops to burger chains seek out ways to become greener.

Restaurants produce mountains of waste, consume millions of gallons of water and millions of kilowatts of energy. Their purchasing practices impact food production throughout the supply chain. Some strategies can raise costs, but many can reduce costs. Many are simple, painless changes that can be made today.

San Diego's Kung Food has solar thermal panels on the roof to collect and store heat used to warm water used for pot and pan washing. The Mercury Cafe in Denver has two 12-foot wind turbines and six solar panels atop its roof which cost $20,000.

More than 100 cities across the US have already banned the use of polystyrene foam and petroleum-based plastic takeout packaging in foodservice. Though it is cheap and effective, it's a blight on the industry because it is virtually indestructible and may have a life of 500 years in a landfill. Biodegradable products which are paper-based or plastic-like containers made from corn resin, potato starch or sugar cane products disintegrate completely and safely when composted. See excellentpackaging.com, BiocorpAAVC.com, bdfs.net, clovernook.org/b_paper.aspx, earthshell.com/html/products/index.html, fpi.org, gsdpackaging.com, insulair.com and dixie.com/index.asp. Prices on biodegradable products are increasingly competitive as supplies grow and costs to produce petroleum-based plastics rise.

Keeping air-conditioning and refrigeration coils clean can reduce operating costs by 25% as well as extend the life of your equipment. New on the market are Beverage-Air's (beverage-air.com) coolers that provide easy, quick change-out access to the condenser and compressor. Structural Concepts' (structuralconcepts.com) Clean Sweep is an electronically-controlled brush mechanism that automatically cleans condenser coils of dust and debris daily to ensure unrestricted air flow. Both products won 2007 Kitchen Innovations Awards (restaurant.org/show/exhibitorlist/ki/).

Company vehicles are being converted to run on used fryer oil. Greasecar (greasecar.com) offers conversion kits for just $800. Two other companies offering conversion kits are Golden Fuel Systems (goldenfuelsystems.com) and Veg Powered Systems (vegpoweredsystems.com). A Wisconsin franchisee runs his hot water heater on used vegetable oil. He and INOV8 (inov8-intl.com) created the water-heater application which uses ¾-gallon of oil per running hour during its 6-hour daily use.

California's Food Service Technology Center reports that 80% of the $10 billion annual energy bill for the commercial foodservice sector is spent on inefficient cooking, holding and storage equipment. US EPA's Energy Star makes it easy to choose products that are proven to be energy-efficient. Qualified products can save as much as 50% over their counterparts and include building materials, lighting, commercial foodservice equipment and much more.

CFLs or compact fluorescent lights use at least 2/3s less energy than incandescents and last up to 10 times longer. They also generate 70% less heat, making them safer, while cutting air conditioning costs. That choice can be taken a giant step further by choosing CFLs that have the longest life and contain the smallest quantity of mercury.

The focus on sustainable agriculture is spurring a rise in grass-based farming, which shuns crowded feedlots where animals eat a mostly grain-based diet. Though grass-based meats can be pricey and aren't yet widely available, they are getting easier to source. Eatwild.com provides a state-by-state supplier listing.

High-efficiency dishwashers can slash both water and energy use. Energy Star's certified equipment meets rigid specifications. High-temperature, under-counter machines can use no more than one gallon of water per rack, for example, and high-temp, single-tank conveyor machines can use no more than 0.7 gallons per rack. The EPA estimates that, on average, these machines save 79 million Btu and $613 each year. Product specifications are now being developed for commercial dishwashers by the US EPA Energy Star program.

Two newer options of green building insulation are provided by Icynene (icynene.com) and BioBased (biobased.net). Both are sprayed on and will expand in seconds to 100 times their initial volume while getting into and sealing up nooks and crannies. They are free of ozone-destroying gases and formaldehyde and, according to their manufacturers, create a thermal envelope that results in up to 50% savings on energy bills. These options cost more in upfront costs than traditional insulation, but eliminate the need for additional caulking and sealants while resulting in significantly lower heating and air conditioning bills. Shade-grown coffee means it is grown in the traditional manner on farms shaded by ecologically diverse forests. Trees protect the coffee plants, provide wildlife habitat, help maintain soil quality, reduce the need for weeding and aid in pest control, according to the Audubon Society. Organic matter from the trees reduces erosion and provides natural mulch, contributing nutrients to the soil and reducing the need for chemical fertilizers. Newer industrial plantations grow coffee in direct sunlight where millions of acres of rainforest have been cleared.

The Green Restaurant Association (dinegreen.com) is a treasure trove of information. Other helpful sites are fishnick.com, pge.com/biz/ and savinggreenbygoinggreen.com.

Most food travels 1,500 to 2,000 miles before landing on a plate. Buying locally means less diesel fuel used and fewer CO2 emissions. Many state Ag departments, restaurant associations and extension offices offer promotional assistance and education to link local growers to foodservice buyers.

Absolutely nothing happens without top-down commitment and investment in products, processes and training to make going green work. It's best to zero in on just a few initiatives that are doable and that will generate positive results first. Go for the low-hanging fruit and build confidence. Once you start, track your investments and savings and share that information with staff. They'll be enthusiastic about changing their routines and/or products when they understand the impact.

Specifying non-toxic cleaning supplies and chemicals, can liners and hand soaps is very important. A number are available that are biodegradable, free of hazardous ingredients and are safe for people, animals and our environment. See greenhotels.com/appvvend.html.

Buying sustainable seafood could help thwart dire predictions that the world's supply is drying up. A major study has reported that at this point 29% of fish and seafood species have collapsed (their catch has declined by 90%). The aquaculture community is establishing standards and operators are being encouraged to purchase only seafood certified as being sustainably managed. Species considered approved may be found at seafoodchoices.com, seafoodwatch.org and msc.org.

Temperature management's first concern in a restaurant is normally food safety, but energy savings is certainly part of the equation. Checking temperatures manually on a regular basis is good, but automated systems that monitor temperatures and send alerts by cell phone, PDA or laptop when out of compliance are much better. Just keeping refrigerators clean and well organized as well as installing strip curtains inside walk-in refrigerators go a long way toward conserving energy and ensuring safety.

Whenever there's a choice, choose brown paper products over white, but, in any case, check specifications to make sure you're choosing the greenest product. The term Process Chlorine-Free (PCF) identifies recycled paper that's unbleached or bleached without the use of chlorine compounds. The term Totally Chlorine-Free (TCF) identifies virgin paper that is unbleached or bleached without the use of chlorine compounds. Elemental Chlorine-Free (ECF) identifies paper that's free of elemental chlorine, but may use chlorine compounds. The best choice for white paper is PCF. While the paper may be white from previous bleaching, no new trees were harvested to produce it because it's made from post-consumer recycled waste, and no new bleach is added.

Many kitchen hood fans work at full speed all day whether or not cooking is going on, and it means about $2 billion in energy is wasted each year. Intelli-Hood Controls (melinkcorp.com) uses a microprocessor and sensors that reduce fan speed during idle periods. Savings up to $5,000 per hood can be expected.

A 1.6 gpm low-flow nozzle on the kitchen sprayer can save 38,000 gallons of water and $1,050 per year in water costs. See greenhotels.com/catalog/water.htm. Of course, dishwasher racks should be fully loaded. Water should be served on request only, and water glasses should be refilled only as necessary.

Eliminate paper waste by installing Xlerator (exceldryer.com) hand dryers because the cost to operate is 90 to 95% less than the cost of paper towels, including energy used and the elimination of labor costs. The Xlerator uses 80% less energy than conventional hand dryers.

Staffers who are educated, trained and excited about going green are a must. If they don't put the recyclables in the correct containers, if they leave the lights on all night, if they refuse to clean the filters as necessary, if they don't minimize waste and embrace eco-friendly products and business practices, you can't be successful. Start with your staff, get them involved and listen to their advice. Improve the greening of your restaurant TODAY.

There's an upside and a downside to everything, and the alternative energy boom is revealing some of the unintended environmental and economic downsides that are developing regarding ethanol, biodiesel and solar power.

Palm oil is a key ingredient in biodiesel, a clean-burning diesel fuel alternative. A thick haze often encloses a city of a half million on the island of Borneo because forest fires have blazed across the island. Many of the fires are set to clear land to produce palm oil. Sometimes the bluish smoke is so dense that the city is dark and gloomy, even at noon. Sometimes the haze is so thick that the airport must close and it has even prompted the distribution of face masks on city streets. Health officials there reported almost 29,000 cases of respiratory illness from last July through mid-October. Seasonal rains helped quell the fires during November.

The annual phenomenon of the blanket of smoke created in Borneo and Sumatra that covers large parts of Southeast Asia in smog reveals a troubling dark side of the world's alternative energy boom. The fires in Indonesia spew out millions of tons of carbon dioxide and other greenhouse gases into the atmosphere, experts say, exacerbating the very global-warming concerns that biofuels are meant to alleviate.

These side effects are not an isolated issue. Indonesia's, Malaysia's, Canada's and other forests are being slashed for new energy-yielding crops or other alternative fuels. India's water tables are dropping as farmers try to boost production of ethanol-yielding sugar. An equities analyst and expert on alternative energy companies at Nomura International in Hong Kong is most worried about the strain on water resources caused by accelerated crop production. Water, he says, is “just as precious” as oil. Some experts are also concerned that crops for biofuels will compete with other farmland, and could possibly drive up global costs of basic food production.

It's agreed that the alternative energy field is moving at a very fast pace and it's possible that new technology could help resolve some concerns over collateral damage. Cellulosic ethanol, which uses different kinds of waste, including municipal garbage, to create fuel is a hot example of new technology that may relieve some concerns.

Questions about corn-based ethanol are swirling in US academic and agricultural circles. An environmental policy professor at Cornell University has long had doubts about the fuel's value. His concern is that expanding corn production for biofuels would deplete water resources and pollute soils with added fertilizer and chemicals. Corn production would also require huge volumes of traditional energy for farming equipment and ethanol-conversion facilities—a cost that could nullify gains from the less-polluting fuel produced. Other studies have reached more optimistic conclusions.

In 2005, investors around the world poured $49 billion into energies such as solar power, ethanol and biodiesel, which was a 60% increase over 2004. Commercializing many alternative fuels relies on political support in the form of government subsidies or tax incentives. Local resistance could jeopardize any new fuel's economic viability.

A European Parliament committee recently recommended a ban on all biofuels made from palm oil because of fears that deforestation is being encouraged in tropical countries. Activists in Indonesia helped block an $8 billion Chinese-backed plan that would have created one of the world's largest palm-oil plantations. RWE npower, one of Britain's largest power companies, chose to abandon a project that would have used several hundred thousand tons of palm oil a year. Friends of the Earth said the project would contribute to unsustainable global demand for palm oil, contributing to rainforest destruction.

There are, of course, lots of upsides to biodiesel. Palm oil and other renewable crops reduce the need for fossil fuels such as petroleum, whose supplies are finite. It also burns more cleanly than carbon-based liquid fuel, releasing fewer of the gases thought to cause global warming.

Borneo, among the world's most fabled islands, has one of the last great tropical wildernesses. It's home to rare and unusual species, including the wild orangutan, the clouded leopard and the Sumatran rhinoceros. It's also home to some of the world's last headhunters. The indigenous Dayaks still live in villages that can only be reached by river, and sleep in wooden “longhouse” buildings on stilts.

The 1800s saw the Dutch and British traders carving up parts of the island to produce rubber and other commodities. Then, timber barons devastated millions of acres of forest logging tropical hardwoods. As a result, today only about half of Borneo's once-ubiquitous forest cover remains. Now comes the palm-oil boom, which threatens what's left. The palms cover about a million acres or more in West Kalimantan, way up from 37,000 acres in 1984.

The plantations have meant jobs and opportunities for many Dayak families, some of whom have taken ownership stakes in the operations. As locals are discovering, the spreading plantations have deleterious effects. They can alter water-catchment areas, destroy animal habitats and contribute to the months-long bouts of haze that encompass hundreds of kilometers of Southeast Asia. As the fires burn deep into the dry peat soil beneath Indonesia's forests, centuries of carbon trapped in the biomass are released into the atmosphere.

In the meantime, palm-oil companies have joined environmental organizations, energy companies and others to set up a group called the Roundtable on Sustainable Palm Oil, which plans to certify plantation companies that follow guidelines to minimize ecological damage. The head of a local plantation association in West Kalimantan says he still believes biodiesel derived from palm oil will play a big role in solving the world's energy problems. After all, “it's a renewable energy,” he says. “It's our future.”

Global warming certainly seems worry enough, but global dimming has now been proven equally worrisome and in need of attention. Global dimming is the gradual reduction in the amount of global hemispherical irradiance (or total solar irradiance) at the Earth's surface, which means we are seeing less of the Sun. The change has been observed since the beginning of systematic measurements in the 1950s, meaning the amount of solar energy reaching the Earth's surface has been gradually falling. The effect varies by location, but worldwide it is of the order of a 4% reduction over the three decades from 1960-1990. This trend has reversed during the past decade. Global dimming creates a cooling effect that may have partially masked the effect of greenhouse gases on global warming. The decline in sunlight may mean that global warming is a far greater threat to society than previously thought.

Gerry Stanhill, an English scientist working in Israel, was one of those who spotted the effect. Comparing Israeli sunlight records from the 1950s with then current ones, Stanhill was astonished to find a staggering 22% drop in the sunlight. He found the same story all around the world, with sunlight falling 10% over the US, nearly 30% over the former Soviet Union and by 16% in parts of the British Isles.

Dimming appears to be caused by air pollution. Burning coal, oil and wood produces not only invisible carbon dioxide (the principal greenhouse gas responsible for global warming), but also tiny airborne particles of soot, ash, sulphur compounds and other pollutants. The visible air pollution reflects sunlight back into space, preventing it from reaching the surface. The pollution also changes the optical properties of clouds. Clouds are formed when water droplets are seeded by air-borne particles, such as pollen. Because the particles seed the formation of water droplets, polluted clouds contain a larger number of droplets than unpolluted clouds. This makes the clouds more reflective than otherwise, reflecting more of the Sun's rays back into space.

Dimming, by shielding the oceans from the full power of the Sun, may be disrupting the pattern of the world's rainfall because there is less evaporation. There are suggestions that dimming was behind the droughts in sub-Saharan Africa, which claimed hundreds of thousands of lives in the 1970s and 1980s. The same thing may be happening today in Asia, where half the world's population lives—billions of people. Global dimming may be having a detrimental impact on the Asian monsoon.

Contrails, the vapor from airplanes flying high in the sky, are also seen as another significant cause of heat reflection. During the aftermath of 9/11, when all commercial flights were grounded for 3 days, scientists found the temperature rose by some 1 degree Centigrade during that period of no contrails and no reflectance. Aircraft contrails may have been raising nighttime temperatures and/or lowering daytime temperatures by much more than previously thought.

The phenomenon underlying global dimming may also have regional effects. While most of the Earth has warmed, the regions that are downwind from major sources of air pollution (specifically sulfur dioxide emissions) have generally cooled. This may explain the cooling of the eastern US relative to the warming western part.

Perhaps the most alarming aspect of global dimming is that it may have led scientists to underestimate the true power of the greenhouse effect. Scientists know how much extra energy is being trapped in the Earth's atmosphere by the extra carbon dioxide (CO2) we have placed there. What is surprising if that this extra energy has so far resulted in a temperature rise of just 0.6°C. It now appears the warming from greenhouse gases has been offset by a strong cooling effect from dimming—in effect two of our pollutant problems have been canceling the effects of each other out. So, the climate may in fact be more sensitive to the greenhouse effect than thought. Even the most pessimistic forecasts of global warming may now have to be drastically revised upwards.

Climatologists are stressing that the roots of both global-dimming-causing pollutants and global-warming-causing greenhouse gases have to be dealt with together and soon.

The latest bid to trim energy bills for some consumers is via harnessing wind power . . . if neighbors are agreeable. Though wind energy is generally associated with huge turbines churning in desolate, windy places, a new generation of smaller systems made for areas of moderate wind is coming to market.

The latest small turbines resemble a ship propeller on a post, have 3 blades up to 24' in diameter and are usually on stand-alone towers from 35 to 140 feet high. The potential is there is save between 30 to 90% of electric bills, manufacturers say. Vendors also say the turbines make no more noise than an air conditioner.

High-tech, small-wind turbines can be costly, and owners may have to battle zoning officials as well as neighbors, who find them unsightly.

• Abundant Renewable Energy, Newberg, OR (http://www.abundantre.com), is now offering 2 new small-wind turbines that are designed to be quieter and create more energy in low-wind areas.
• Bergey Windpower Co., Norman, OK (http://www.bergeywindpower.com), has employed new airfoil technology in its BWC Excel, making it more efficient in wind speeds as low as 9 mph.
• Southwest Windpower, Flagstaff, AZ (http://www.southwestwindpower.com), offers their Skystream 3.7, which is more efficient in light wind, less costly and quieter than previous models.

Wind turbines collect energy from the wind and convert it into electrical energy. Generally, the business or home is still connected to the power grid, and the wind power is supplementing that power. All energy produced by the wind turbine is deducted from the owner's meter. Most utilities offer “net metering,” which means credit is given for extra energy created which is put back on the grid. Pricing of most systems is determined by the peak capacity, which is measured in the number of kilowatts produced under optimal conditions. For instance, the Skystream has a 1.8 kw capacity and costs about $8,500 fully installed. Abundant Renewable Energy's 10 kw ARE442 installed on the tallest tower can cost $80,000+. So, the higher the kilowatt capacity, the more they cost and the most electricity they produce.

Local zoning rules are causing some problems for small wind system installations. Gated communities and neighborhood associations often prohibit structures like wind turbines. Most municipal governments restrict building heights and may be unwilling to grant variances for wind towers. Even if local municipalities and governing organizations agree, neighbors can protest. They may be concerned about property values and whether birds will be harmed. (Manufacturers claim collisions with birds are rare.)

“Small wind” systems are generally described as noncommercial systems with a capacity of 100 kilowatts, but systems for small businesses and residences are usually 10 kw or less. The smallest systems are not for city locales or tightly-packed suburbs. Minimum criteria for the smaller installations are at least a half-acre of land, wind speeds of at least 10 mph and electric bills of at least $60/mo. Those who live in states with programs that help offset the cost will have the most incentive to install a system. New York State rebates up to 50% cash back on the cost of residential wind systems. So, a $50,000 10 kw system could be eligible for a $22,500 rebate in NY. They also offer low-interest loans.

Chips—LED chips—are the future of lighting. Light-emitting diodes—tiny, chip-based lights serving as power indicators on our coffee-makers and TVs—are making big waves in the global lighting industry. The traditional light bulb uses electrified wire filaments in a vacuum tube, but an LED uses a semiconductor chip zapped with electricity to emit light. All of which means the technology is moving from the lighting industry to the electronics industry.

The color emitted by an LED chip is determined by the material at its base. The tiny LEDs can be programmed to light up a stadium scoreboard. That flexibility first pushed LEDs into applications where traditional bulbs wouldn't work. High-power LEDS, taking the place of bulbs, are appearing in cellphones, cars, televisions and elsewhere.

LEDS consume less energy than many other types of lights and last longer than most—to ten years or so. Like most chips, their cost is falling and performance is improving as advances are made in materials and factory processes. LEDs will revolutionize the way we use and think about lighting.

• Ford Mustang drivers can change the color of their dashboard's lighting with the “MyColor” feature
• Boeing's new 787 Dreamliner jet will have interior lighting that can create environments that are supposed to help international travelers adjust to time-zone changes
• A Louisville, KY, restaurant has removed dangling light bulbs and replaced them with LED lighting that changes from amber in the morning to violet late at night
• Some traffic signals already are using LED fixtures that switch between red, yellow and green, instead of separate colored lights
• Flameless candles with LEDs providing the flickering light source are available from Phillips
• LED bulbs in the traditional-lightbulb shape are being experimented with to allow squeezing or tapping to turn them on or off or change the color
• A remote-controlled LED room-lighting system is also being developed
• LEDs married with solar panels are marine buoys
• Easy-installation runway lights have been provided to the US military in Afghanistan and elsewhere

Nick Holonyak, Jr., a GE engineer, built the first LED in 1962, and the company patented the discovery. Hewlett-Packard eventually bought GE's patent. Technology remained on the fringes of industry for decades, but the 1990s brought a broadening of the LED color palette. The breakthrough came when blue was conquered, which filled out the color spectrum.

Watch for LED-based lighting in your future!

In 1976, Americans drank about two gallons of bottled water each. In 2005, they drank 26 gallons.

In 1970, Americans produced about 3.3 pounds of trash every day and recycled about 8% of their waste. In 2003, they produced about five pounds of trash and recycled more than 30%.

During the 1960s, bicycle and automobile production were almost equal. Today there are more than 100 million bicycles produced worldwide—more than double the number of cars produced each year.

Businesses are trying to gain an edge on Earth Day. Canadian Starbucks shops offered free coffee on Earth Day for those who brought their own mug. LiveOffice offered a month of free Web conferencing to anyone willing to telecommute to work at least once during April. General Motors had a special ad campaign promoting ethanol and its hybrid cars. MemberSource Credit Union invited area residents to their “Shred Day” on April 22, when they shredded and recycled, free of charge, all personal papers and files.

Nationwide, lots of progress has been made since the first Earth Day—when Cleveland's heavily polluted Cuyahoga River was on fire and only a few cars had catalytic converters. The US EPA was created in 1970. The benchmark Clean Water Act was passed in 1972.

Environmental conditions have gotten worse internationally. Population worldwide has rocketed to more than 6 billion from 3.7 billion in 1970. China and India account for 2 billion people, and continue to rely on coal-burning plants, which leave a haze over much of Asia.

The EPA found that in 1974 about 40% of the largest US rivers were safe for fishing and swimming. Now about 70% are safe for swimming and 60% for fishing as a result of reduced industrial pollution and better sewage treatment. Unfortunately, about 3,500 bodies of water are still impaired because of bacteria and pollution from urban and agricultural runoff. The Great Lakes shoreline is about 78% impaired. Parts of Chesapeake Bay have been determined a “dead zone” where nothing lives. Total emissions from the most common air pollutants have dropped by about 50%, even though our gross domestic product has jumped 195%, vehicle miles traveled have increased 178% and energy consumption has risen 48%. Air and water quality have not made equal improvements as in the US and Western Europe, partly because clean-burning technology is not in use in many developing countries. China's energy supply is 2/3s coal, almost double the coal used in the US. Average temperatures have risen by almost one degree Fahrenheit around the world since 1970. The warming trend is generally attributed to the accumulation of “greenhouse” emissions, such as carbon dioxide and methane, in the atmosphere. Human activities, such as burning fossil fuels, are linked to the trend. 21% of all greenhouse gases are emitted by the US, while China produces about 15%.

Though about 12% of birds, 25% of mammals and nearly a third of amphibians worldwide are threatened with extinction over the coming century, there are some success stories. In 1963, there were only 417 breeding pairs of Bald Eagles in the lower 48 states—now, there are more than 7,000. The mountain Gorilla is Rwanda also is recovering.

This spring issue of GHA's newsletter focuses on landscaping and gardening. The major contributor to this issue is the all-wise-organic-gardener, Trisha Shirey. For the last 21 years, CHARTER MEMBER Lake Austin Spa has been extremely fortunate to benefit from and enjoy her services as Director of Flora and Fauna. Organic herb and vegetable gardens, an organic orchard and a wealth of flowers to enhance the grounds and brighten the delicious low-fat dishes served in the dining room are the result. Plantings she's chosen are designed to be Texas tough, but beautiful. Despite the foraging deer, flowers are in vivid bloom year round. Many of her gardens are designed to delight butterflies and hummingbirds, which are seen in abundance. Perhaps the most important aspect of her gardening is gardening organically. Only the safest natural products for pest control and fertilizing are used.

Organic gardeners know that healthy soil yields healthy plants, which will have a balance of both good and bad insects. Plants that are stressed or unhealthy will usually be more attractive to insects. Insects are a form of natural selection to eliminate the weakest of the species. When insects are noticed, we should ask, “What am I doing wrong so that my plants are unhealthy?,” instead of “What do I spray to kill these bugs?” Plants may be too wet, too dry, in need of fertilizer, a poor variety choice or planted at the wrong time. When harlequin bugs are swarming on my radishes, greens and broccoli in the spring, they are telling me that it is too hot for these cool-season plants and that they should go to the compost bin. Aphids on plants may indicate a need for more nitrogen, while spider mites are attracted to plants that are stressed by lack of moisture.

A regular application of seaweed to plants will prevent many insect infestations. The broad array of nutrients and trace elements in seaweed provides a well-balanced diet for healthy plants. Applying seaweed to the leaves of plants results in a salt residue being left on the leaf surface that most insects find distasteful.

There are times when treatment of pests is necessary, and there are many products available to gardeners that are safe and effective. Remember to read the label to make sure that the product you are using will target the pest you are trying to control. Use any personal protective equipment recommended on the label. Even organic products, such as dusts, can be harmful to your health.

Pesticides are classified by the EPA with signal words according to the level of toxicity of the product with “Caution” being the least toxic, “Warning” and “Danger” signifying the most dangerous products. I don't use or recommend the use of products which have the “Warning” and “Danger” signal words. Some products are certified by OMRI (Organic Materials Review Institute), and products with this seal will generally be the best choices for least-toxic pest control.

• Plant Soap: Safer is a brand that is readily available and is very effective for controlling spider mites, whiteflies, aphids and many other insects.
• Bt: Products which contain Bacillus thuringiensis will control any worm that will become a moth or butterfly. It will not affect beneficial insects, but should be used with caution in butterfly gardens. It is sprayed on the foliage. When the worm ingests the Bt, its digestive system shuts down.
• Orange Oil: An effective control for fire ants. Fire Ant Killer by Safer is one brand available.
• Garlic GP Products: These contain garlic extracts that are effective for controlling black spot on roses, brown patch on lawns and many other diseases in vegetable and ornamental gardens. (http://www.garlicgp.com)
• Neem Oil: A tree-derived oil that is very effective in controlling hard-to-kill insects like scale, thrips and leafminers.
• Spinosad: One of the newest products in the organic realm. It is available as an active ingredient in fire ant bait and also in a liquid concentrate that can be used to treat beetles, worms and other insects.
• Essential Oils: Oils of clove, mint, thyme and others have been found to be effective in killing and repelling insects. Victor Poison-Free Ant and Roach Killer contains 4% mint oil (victorpest.com). Green Light Organic Insect Control contains thyme, clove, sesame oil, wintergreen and soybean oil. Raid has come out with a line of products called Earth Options that contain essential oils. Not only do these oils kill pests effectively, they smell great.
• Sluggo: A snail and slug bait made from iron phosphate. It kills them and provides iron and phosphate, which are essential plant nutrients. It does not harm earthworms as typical snail and slug baits do. (montereylawngarden.com)

With just a few products, most plant insects can be managed effectively. You will be free to spend your gardening time improving the soil, feeding the plants with safe, organic fertilizers and enjoying your garden.

Many gardeners restrict herbs to separate herb gardens, but herbs combine well with many flowers, perennials and native plants. They offer a variety of textures and colors in both foliage and flowers which can enhance any landscape. At Lake Austin Spa Resort, we have used curled and Italian parsley, thyme, chives and garlic chives as bed edging plants. Many of the herbs will help to repel insects from ornamental plants with their strong scents. Leeks grow along with our roses, keeping insects at bay. The leeks are dormant during the summer when the roses are lush, and the leeks flourish while the roses are dormant in winter.

This winter we used the beautiful red and yellow forms of Swiss chard “Bright Lights” varieties in containers with pansies and violas. They also provide a colorful backdrop to a bed of violas. The dramatic deep purple of Opal basil is interesting combined with bright orange cosmos or pink zinnias or vinca. Lemon grass can be used as a hedge or background planting. Rosemary is an ideal drought-tolerant evergreen shrub in temperate zones. Bay laurel trees tower to 20', and make an effective screen to shield unattractive views.

Our herb gardens at Lake Austin Spa Resort not only provide us with flavorful additions to our low-fat cuisine, but also are used in spa treatments and in craft classes. Guests are invited to smell freshly cut herbs to select those that they would like to have added to their body scrub blends. We provide bowls of freshly harvested mint sprigs for guests to add to their favorite beverage.

Our guests enjoy strolling through the organically-grown gardens, smelling and tasting the plants and watching the dancing butterflies and toads, lizards and birds that inhabit our gardens. Guests tell me that they have never seen so many butterflies in one place in their lives! We grow lots of common fennel to provide food for the larvae of swallowtail butterflies, and we move the worms from our parsley and dill to the fennel to continue feeding there. Herbs like cilantro, dill, parsley and fennel provide abundant food for butterflies, ladybugs and other nectar-feeding beneficial insects.

To grow herbs successfully, group plants according to their water and drainage needs. For example, drought-tolerant rosemary, sage and lavenders are ideal to plant with natives and xeriscape plants. Group plants which appreciate a rich, moist soil like chives, mints and basils with roses or similar perennials.

Herbs have few insect problems and need little fertilizer. We manage all of our gardens with organic fertilizer and insect control. Many herbs are perennial in our mild Central Texas climate. Try a few herbs to enhance both your landscape and your cooking!

• Basil (Ocimum basilicum): Many varieties. My favorites are Lemon, Lettuce Leaf and Opal or “Purple Ruffles” Basil. Treat like tomatoes; don't transplant outside until evenings are above 45°F. Sizes from the 6” Spicy Globe to 3-4' Sweet Basil. Great for pesto sauce, Italian food and anything with tomatoes.
• Chives (Allium schoenoprasum or Allium tuberosum, Garlic Chives): Good border plants. Flowers are attractive and edible in both varieties. Grow well in pots and in semi-shade. Used in dressings, and as a garnish. Mix with sour cream for a baked-potato topping.
• Cilantro or Coriander (Coriandrum sativum): Grown for leaf and seed. Plant in October in Texas. Will bloom and die back when weather warms, but reseeds freely. Used in pico de Gallo and other Mexican foods. The seeds are faintly sweet and are used in breads, desserts and coffee.
• Fennel (Foeniculum vulgare, Common Fennel): Closely related to dill. It will cross-pollinate with dill, but the resulting plant tastes terrible, so separate these two! Has a strong licorice flavor. Good butterfly plant, for both larval and adult stages. Used on baked or broiled fish, tomato sauces. Try grilling the young fennel shoots. Florence fennel is grown for the fleshy bulbs at the base of the plant and grows only in winter months in the South.
• Hoja Santa (Piper auritum): Grows to 4' tall in summer months, and dies to the ground in winter. Similar to bamboo in growth habit¾it can be very invasive! Growing it in containers provides a tall attractive plant and keeps it in control. Leaves are used to wrap foods for cooking or for decorating plates and buffets. The flavor is somewhat like licorice and root beer.
• Lemongrass (Cymbopogon citratus): Looks like a small pampas grass. 2-1/2' tall. Used for tea and in Thai and Vietnamese cuisines. The leaves are used to make delicious tea, and the bulbous stem is used for flavoring soups and sauces. Remove the stems before serving. It is sometimes sold as a finely-ground dried herb. Hardy to Zone 8, it may be grown in containers and taken indoors for the winter.
• Marjoram (Origanum spp.): Sometimes freezes in winter. Good to flavor chicken dishes and breads. Looks similar to Oregano, but has a sweet fragrance.
• Mint (Mentha spp.): There are so many varieties that choosing one is difficult. My favorites are Double Mint, Chocolate Mint and Kentucky Colonel Spearmint. Mints need more water than most herbs, but can tolerate shade. This has a well-deserved reputation for being very invasive. Contain it with deep edging or grow it in large pots. Mint adds dramatic flavor to teas, smoothies and juices, fruit salads, as well as carrots, corn and squash.
• Italian Parsley (Petroselinum neopolitanum): Easier to grow than the curly type and has a stronger, more robust flavor. Parsley is high in Vitamins A, B and C, and is a good source of iron. Use in salads, sauces, dressings, stocks and soups and as a garnish.
• Poliomintha (Poliomintha longiflora, Mexican Oregano): This attractive drought-tolerant shrub blooms almost year round in the South. It has a strong oregano flavor. The flowers attract hummingbirds and butterflies. The flavor is a welcome addition in Mexican dishes and spicy foods.
• Rosemary (Rosmarinus officinalis): Rosemary is a fragrant evergreen shrub, hardy to 10°F. There are many varieties and colors of bloom. The low-growing prostrate form is not as cold hardy, but better suited to containers. Use to perfume the home, as a kebob skewer and a basting brush for barbecuing. Excellent with meat and poultry. Grind with sea salt and combine with olive oil for a refreshing exfoliating body scrub.
• Sage (Salvia spp.): There are many colors and types of sage. All of them require a dry location and very well drained soil. Avoid wetting leaves when watering to decrease disease problems. Sage adds bold flavor in cornbread dressing and sausage. Bake a few sprigs in a chicken or turkey.
• Thyme (Thymus vulgaris): Good border and container plant. There are many varieties, but my favorites are lemon, English and French thyme. The creeping varieties are nice ground covers and for walkways and rock walls, but not great for culinary uses. Use in dressings, stocks, vegetables, sauces and meat dishes.

Outdoor Pest Control: It is important to remember that of the millions of insect species known to man, less than 2% of them are harmful to humans and their crops. Organic gardeners know that healthy soil will lead to healthy plants that will have a balance of good and bad insects. When I observe an outbreak of insects, I don't immediately think about what to spray. Instead, I look at the overall health of the plants. Are they too wet? too dry? in need of fertilizer? over fertilized? Insects typically invade in cycles. One year will be a bad one with grasshoppers, the next year may be stink bugs.

Careful observation of your plants to identify pest problems before they get out of hand is important. Many insects are easier to kill in their larval stage than as adults, so it becomes important to identify all of the various stages of insects.

Indoor Pest Control: Monthly spraying for insects is a thing of the past. New baits have been developed for almost every problem insect species, and they eliminate the need for toxic sprays. Pheromone traps can attract and kill insects quickly in areas that are difficult to treat with toxic chemicals such as clothes closets and food pantries. A new generation of pest control products that utilize essential oils and extracts of herbs like mint, eucalyptus, clove and wintergreen are available to kill problem insects. Pest control operators have many new herb-oil-based products available also.

Pest control should not start with a spray or bait! First, identify the pest. Then try to find out how and why it is inside. If sanitation measures or caulking and sealing are inadequate, no amount of chemicals will be satisfactory.

Fences and Netting: Deer don't tend to jump where they can't see, so a 6' wood, privacy fence will keep them out.

For wire or chain link fences to work they need to be at least 7-1/2' high, but 8' is better. Wire strands can be run along the top of the fence to extend the height. A pregnant doe can jump a 6' fence from a standing position.

Deer jump high, but not wide. Two shorter fences spaced 4' apart are expensive, but can work if local codes don't allow a higher fence. A shrub line inside the fence or vines to obscure the view inside the fence can make a single, lower fence effective.

Electric fences can be difficult to manage, dangerous for children and pets and easily jumped. A baited electric fence can be effective. Spread peanut butter at intervals on a 30” high wire. Deer taste the peanut butter and get a shock. They will avoid an area after being shocked.

Black polypropylene fences are less expensive to install and barely visible from a distance. They should be secured to the ground at intervals to prevent deer from digging under them. Stakes can be placed 12' apart.

Deer will often be deterred by a 1”x4” board placed along the top of a shorter fence. This acts as a visual barrier and they are concerned about hurting their legs if they don't clear the top board.

Deer netting can be placed over plants that are very attractive to deer, such as vegetables. The netting comes in many sizes: 7' wide x 100' long, 14' x 14', 4' x 50', etc. The netting should be held up over the plant material by pvc pipe, stakes or rebar. Deer will push it down and eat the plants through the netting if it is laid on top of the plants. We fashion rebar hoops from 3/8” rebar and pin the netting down on each side with U-shaped soil staples. The netting can also be used to fashion fences around tomatoes or peppers or larger vegetables.

Deer will go under fences if there is a large enough opening. Netting should be installed fairly taut so that deer cannot become entangled in it and break their legs. If handled with some care, the netting should last for several planting seasons.

Repellants and Deterrents: Deer rely heavily on their keen sense of smell, excellent hearing and 270° visual field. They especially rely on their sense of smell to determine what to eat. Repellants typically use rotten eggs, garlic, hot peppers or urine to mask the flavor of normally desirable plants to essentially train the deer not to feed in an area. The sprays vary in the amount of time they stay on the plants, and usually need to be reapplied after heavy rains. Some repellants are not safe on edible crops, so be sure to read the labels.

Liquid Fence has worked well for us at Lake Austin Spa Resort. We buy the concentrate in quarts and spray at least every two weeks. It is available at the Natural Gardener, Home Depot and liquidfence.com (888/92FENCE). Keep the new growth treated to prevent browsing.

Recipe for deer repellant spray: Mix 2 tablespoons of hot pepper sauce, 1 tablespoon liquid dish soap, 1 teaspoon garlic powder with one gallon of water. Beware that it may burn tender plants.

Motion-controlled lights or sprinklers can act as deterrents if moved around frequently. I have not had much success with soap or hair as repellants.

Some have success with white plastic bags tied to posts or other garden structures. It is thought to mimic the white flash of the deer's tail when in distress. Move the bags around periodically to keep this working. Aluminum pie tins that clang may also frighten the deer. Water sprays or floodlights that operate with motion detectors will work if they are moved around with some frequency.

Dogs may be one of the best deterrents you can have. Not all breeds work equally well. Dogs with a strong herding or guarding instinct will probably be more successful.

• Battery-operated posts for repelling deer. I have found them to be the most effective of this type. See wirelessdeerfence.com.
• Hart, Rhonda Massingham, Deerproofing your yard and garden; Environmentally responsible deer control techniques that really work, Storey Books, Pownal, VT 05261, storey.com
• Web Sites with Plant Lists and More Techniques: List by Patti Simons of deer resistant plants for Texas. The most complete list I have found. http://www.npsot.org/plant_lists/deer_resistant.html
• Homemade repellant info, http://aggie-horticulture.tamu.edu/plantanswers/publications/repellents.html
• Newsletter with lots of information. A free edition and a members-only edition. mydeergarden.com
• Good list of deer resistant plants for Williamson Co., TX. http://agfacts.tamu.edu/D8/Williams/AG/HomeHort/deerresistant.htm

Recent tragedies—weather-related and otherwise—have made us all aware that we need to plan for emergency situations as best we can. We need to be prepared for any disastrous event: fires, floods, hurricanes, earthquakes, tornadoes, rain storms, etc.—even picketers and terrorists!

A fireproof policy would be a very smart start. Open flames and guests are a bad combination. Any guest who gets burned will probably find a way to burn the property back—probably with a lawsuit. Begin with a clearly published and posted policy for any food-and-beverage service involving flames. Some hotels strictly prohibit any such service, while others allow flaming dishes and drinks. It is very important to train and supervise staff to offer and monitor such service safely. If flaming of any sort is allowed, be sure to check the property's liability insurance policy to make sure appropriate coverage is in place and not excluded.

Hotels are required by the common law to exercise “reasonable care” for safety of their guests. This rule, however, does not fit all. What might be reasonable for an adult, could be unreasonable for a baby. For instance, if a candle is burning near a baby, who might be fascinated by the light, staff should ask if the candle should be removed for the child's safety. Staff should always use common sense first, but they should also be trained to always err on the side of guest safety.

Candles that relight themselves, or “Magic Candles,” have a printed warning on the box which states, “Limit use to 10 candles per cake.” If the candle company established 10 as a “reasonable” safety limit, hotel management should logically follow suit and never exceed it. “Magic Candles” are only amusing until a lawsuit is filed. Ban them.

The simplest policy is banning any use of candles. Battery-powered fake candles are a safe option. Of course, they're not romantic, but a skin graft for a third-degree burn isn't either. One or two numbered candles would solve most demands for candles.

Flaming desserts such as Bananas Foster which includes use of a chafing pan with Sterno portable heat can be problematic. Rum is poured over the tasty dessert and lit. Restaurant management will need to determine whether the revenue from such dangerous dishes is worth the chances taken and the cost of the insurance coverage. Should the decision be in the affirmative, service staff must be well trained and supervised for guest safety in the preparation and service. A fire extinguisher on the service cart is a must. All bottles of flammable products should be separate and not on the service cart. The alcoholic ingredient should be poured from a small 1- or 2-ounce container, and not from the bottle.

Management must decide whether the risk is worth the thrill of exotic drinks and dishes. Burn cases can be catastrophic.

For fire protection, sprinkler systems for properties of more than 2 floors and for properties with guestrooms which open on interior hallways are important. Restaurants, public areas and back-of-house should also have sprinklers. There has to be a big savings in insurance costs as well as possibly saving lives in case of fire. Whether mandated by law or not, installing sprinkler systems is the wise thing to do.

Marketing is as important to the success of any business as any aspect of business can be. In the hospitality business, no matter how wonderful your rooms, your food, your service; they will rarely alone keep you in business. You must let prospective guests know of your existence, your offerings, your rates, and, in this instance, your greenness. The whole process of marketing greenness is to, first of all, BE green. Once your property truly is green, it's time to market that aspect, that niche area, to potential guests and clients.

For hotels, marketing should be accomplished both internally—to current guests, clients, vendors and staff—and externally—to prospective guests and clients.

Internal marketing of greenness can be as simple as displaying a stack of newspapers in the lobby or employee area with a sign stating that the stack shows how many newspapers the property recycles each day, each week or whatever. It's important to also state how many tons of newspapers have been recycled from your property since a particular date. Now, that's a no-cost visual style of marketing. Internal marketing of greenness could continue to all organic-cotton bed and bath linens. Should you choose to add such a special comfort to guestrooms, be sure to let current and future guests know that they can expect to enjoy those luxurious sheets and towels.

External marketing could be a press release on your green accomplishments—an award won for environmental effectiveness, a new decision regarding an addition to guestrooms such as choosing to use non-toxic, all-natural cleaning products, or an important eco addition to your restaurant's menu such as a free-range chicken dish. External marketing also can be advertisements, giveaways, speaking engagements, seeking awards, community activities, networking, etc.

We've received some wonderful, exciting ideas from our members which you will soon be reading. GHA plans to make “marketing greenness” a subject that we will address each year in our November/December newsletter issue. So, we ask that each of you make notes or send us information on areas of “marketing your greenness” that you find to be successful as you find them.

Now, we begin with the wise words of Tedd Saunders, President, EcoLogical Solutions Inc. and Co Owner and Executive VP, The Saunders Hotel Group. Often credited with pioneering luxury, urban ecotourism worldwide, Tedd is recognized for creating some of the most acclaimed environmental models in the hospitality industry. He first implemented this innovative business approach in 1989 at his family's historic Boston properties: The four-diamond Lenox Hotel, the charming Copley Square Hotel as well as the Park Plaza (until 1996) and, most recently, The Comfort Inn & Suites Airport/Boston. The Copley Square, The Lenox Hotel and the Comfort Inn & Suites Airport are all PARTNER MEMBERS of GHA.

In 1992 he founded EcoLogical Solutions, which has since advised His Royal Highness, The Prince of Wales' Business Leaders Forum, Harvard University, Choice Hotels International, Taj Hotels of India and The White House Conference on Tourism, to name a few. Author of The Bottom Line of Green is Black, Tedd speaks internationally to business and political leaders and sits on numerous boards, including Harvard's School of Public Health, The New England Aquarium, The Woods Hole Research Center and The Union of Concerned Scientists' National Advisory Board.

Environmentally and socially responsible business is one of the hottest trends in both the corporate and consumer worlds—and for good reason.

Companies like Ben & Jerry's, 3M, The Body Shop, Stonyfield Farm, Sunoco and The Saunders Hotel Group have known for years the multi-faceted benefits of good corporate stewardship. Aveda, BP, Nike, Starbucks and even General Electric have seen the wisdom in undertaking major environmental commitments.

Some might assume that these top companies are taking visible, efficiency measures simply to reduce operating costs—and they would be right—but only partially. If these and many other companies wanted “just” to cut costs, they would quietly go about their business instead of spending considerable time actively promoting their efforts to the public.

The plain truth is that beyond bottom-line savings, genuine environmental initiatives have proven to build customer loyalty and employee team spirit—which are both invaluable and hard to replicate.

At The Saunders Hotel Group, when we pioneered mainstream, urban ecotourism in the late 80s, we also changed our corporate motto to “Preserving The Past And Protecting The Future.” Ever since, we have not only worked to incorporate environmental elements into every aspect of our operation—but also in our communications to guests, team members and our community.

In essence, we want to make sure our customers, employees, neighbors and peers know that in addition to running a sound business, we care about issues that affect them and their families. Ask any top marketing person, and they will tell you that building consumer loyalty is one of the most valuable things a business can do. Simply put, connecting your business to issues consumers care about is a win-win strategy.

Before I review some details, let me give you a very helpful word of caution. To avoid the appearance of “greenwashing,” don't announce your program until it is substantial. A good test is when you can tell your friends and family the program's details—with real pride.

In 1989, I had waited a year-and-a-half into our implementation before announcing the program. That strategic delay enabled us to put enough substantial efforts in place that we won over even the most skeptical press writers and producers.

This patience, combined with innovative measures, helped The Saunders Hotel Group get featured in The New York Times, USA Today, Conde Nast Traveler, Good Housekeeping and National Geographic Explorer and on CNN, NPR (National Public Radio) and NBC Nightly News, to name a few—and 16 years later, the positive stories continue to this day.

The Eco brochure we created for every guestroom is the most visible element of the program for guests. The cover of the brochure asks customers the question “Don't You And You Family Deserve A Safer, Healthier World?” Inside, we share our Environmental Commitment, key eco-initiatives and annual resources saved, as well as international press quotes and awards SHG has won. It's a wonderful piece because it summarizes the most important parts of our effort and presents the program in an upbeat, easily understandable way.

• Website eco page—soon to have a link to our Ceres Sustainability Report
• Signage on vans about air pollution benefits of our CNG (Compressed Natural Gas) airport shuttles
• Signage on building exterior regarding engine idling to encourage guests and delivery trucks to turn off their engines
• “Eco Chic” and “Tread Lightly” weekend packages with lobby displays
• Pool sign at CI&S (Comfort Inn & Suites Boston/Airport) about the benefits of eliminating swimming pool chlorine via an ionization system
• Towel and sheet cards—the first in the United States
• UCS' (Union of Concerned Scientists') book, The Consumer's Guide To Effective Environmental Choices, in every Lenox and Copley Square room on the coffee table
• Eco plaques in guestrooms (near light switch, bathroom sink and recycling basket) to encourage people to think about impacts of US consumption
• In-house Eco TV channel shows environmental videos
• Sticker on 2-chamber amenity dispensers tells people that we buy quality bath products for them while eliminating the disposal of 490,000 tiny, plastic bottles each year
• Handsome wood recycling bins in halls with signage
• Complimentary housekeeping-cart collection bags for recyclables
• Composting signage in CI&S breakfast area
• Eco guest suggestion box at CI&S
• Eco logos created to bring our environmental mission to life
• Regular eco column in hotel newsletter
• Eco bulletin boards in employee cafeterias with information on saving money and resources
• EcoTour of hotels for area business people, school groups and even competing hotel managers
• Environmental awards received (Presidential Gold Medal from former President Bush, 3 AH&LA Environmental Hotel of the Year Awards, Choice International, EnergyStar, National Wildlife Federation, British Airways) in lobby displays right next to service/excellence awards
• Weekend package and meeting rooms donated to environmental and other non-profit organizations
• Frequent speeches at conferences and articles written for the trade and business press
• Active participation on numerous environmental boards and innumerable efforts in Boston, nationally and internationally
• Reprints of major stories extend exposure and impact
• Sponsoring NPR's (National Public Radio's) “Living On Earth” program

• Some naysayers have tried to push the groundless idea that well-executed environmental measures lower quality. We therefore actively promote the fact that we value and consistently balance quality and service with our environmental commitment. Another slogan we use widely to make that point is “Serving You And The Environment.”

When creating materials for guests, employees or your community, recognize the “what's in it for me?” phenomenon, and take into account what your audience cares about. That's why we use such headlines as “Don't You And You Family Deserve A Safer, Healthier World? on our Eco brochures.

Getting customers involved in your program is a wonderful idea; but, first, set an example. Before asking your guests to do anything themselves, implement a number of initiatives they can see or read about.

Now, I know this is an article on marketing and communications, but I want to stress the importance of measuring your accomplishments, which has several key benefits, including strengthening communications. Tracking reductions in your energy and water consumption for instance, will help you “make your case” to the outside world—providing plenty of “meat” for your printed materials, sales team, press stories and award applications.

Perhaps even more importantly, tracking consumption figures will also make it possible to know how you're doing and reward and motivate your people.

My final tip—you can show pride in your accomplishments, but avoid sounding like you think you've done it all. People don't like smugness or arrogance—and the truth is, as new products come out and consumer attitudes change, there are always more initiatives to put in place.

Good luck with your improvements, and thank you for making the future brighter for us all.

California is pushing toward another ambitious energy program that may set an example, and will certainly give a warning, for those of us in other states. Three big CA utilities (Pacific Gas & Electric, Southern California Edison and San Diego Gas & Electric Co.) plan to eventually replace millions of conventional electricity and gas meters with as many as 15 million high-tech “time-of-use” gas and electric meters at a cost of $3.6 billion! Today's meters can't report a consumer's energy usage for a particular day, much less an hour.

The program is being pursued because of CA's continual need to curb growing energy use along with a wish to improve utilities' efficiency. The new equipment will give utilities immediate information on how and when homes and businesses are using energy. With that data in hand, the utilities could raise prices during peak periods to drive down energy use.

The utilities are now in the process of selecting equipment manufacturers for pilot programs. The utilities plan to pay for the new meters through cost savings and, possibly, higher rates. The time-of-use meters will solve the problem with what's called “dynamic pricing.” With the backing of the data from the meters, rates may be adjusted according to several variables, including demand, supply, wholesale prices and individual use.

The state and utilities have conducted a test to gauge consumer response to variable pricing. One plan charged consumers 13 cents a kilowatt hour for most hours except 2 pm to 7 pm weekdays, when the price rose to 25 cents. A few occasions required the price to be raised to 66 cents per kilowatt hour. Researchers found that the program reduced peak demand by approximately 13%.

Advanced meters with 2-way communications could allow utilities to remotely control energy-sapping appliances like air conditioners and pool pumps.

The utilities believe $700 million could be saved over a 16-year period by cutting the expense of meter readers as well as by improving outage detection and repair systems. The purpose is to reduce power demand swings with rate plans that motivate people to change their habits, but are not so extreme as to spark a revolt.

Variable rates for residential customers are new, but large commercial and industrial customers have been offered such programs for years. What's new is the likely imposition of peak pricing during critical-use periods.

It's believed that a properly-designed variable-pricing program could produce huge public benefits and give utilities impetus to think more innovatively. It is also believed that once the public understands the potential of meters to foster efficiency, consumers will embrace the meters.

GHA plans to honor its Ally Members once a year by publishing success stores that relate to hotels and will be of interest to you, our members. This issue is our first to focus partially on Ally Member successes.

Onyx Environmental Services' (OES) OnyxPak® product line has been awarded the Sustainable Design Award, as part of Lightfair's New Product Showcase. The new award recognizes a design that considers the impact on the environment, economy, health and productivity.

OnyxPak® is a simple, yet comprehensive program that provides everything a customer needs to recycle lighting and electronic waste in compliance with environmental regulations. Under the OnyxPak® program, one price includes the container to store and transport the waste, shipping to and from the customer, processing and certificates of recycling.

“The award represents Onyx's commitment to developing recycling programs designed to help clients recycle lighting and electronic waste properly, protect them from future financial liability and ultimately protect the environment,” said John McShane, branch manager at OES' Electronics Recycling Division. “To have OnyxPak® recognized by the lighting industry is a positive step in educating society about the potentially hazardous and harmful substances contained within lighting and electronics products,” continued McShane. This year's New Product Showcase had over 220 entries, with 34 awards presented.

Onyx Environmental Services offers the most comprehensive hazardous waste services in the industry. With over 40 service centers, treatment, recovery and disposal facilities, Onyx offers a broad range of hazardous waste services to customers located throughout the United States and Puerto Rico. The Onyx Electronics Recycling Division, an ALLY MEMBER, is the largest recycler of fluorescent lamps in the world, processing nearly one-third of all the lamps recycled in the US. For more information on Onyx Environmental Services, visit http://www.onyxes.com.

What do the best hotels and motels have in common with medical centers? They both have the highest regard for the cleanliness of their facilities and the health of their patrons. That is one reason why hotel/motel operators will welcome the award-winning Greening the Cleaning® program from the Deirdre Imus Environmental Center for Pediatric Oncology® at Hackensack University Medical Center.

The Environmental Center represents the first hospital-based program whose specific mission is to identify, control, and ultimately prevent environmental factors that may cause adult and especially pediatric cancers.

Greening the Cleaning® means eliminating, to the greatest extent possible, all cleaning agents containing hazardous ingredients and replacing them with environmentally-friendly, non-toxic products that utilize natural or naturally-derived ingredients. In the case of disinfectants and sanitizers, effective natural substitutes that have been EPA approved do not yet exist, so the Center uses least-toxic alternatives.

While the Center strives to use only all-natural, or all-naturally-derived ingredients wherever possible, effective all-natural replacements are not available for every type of cleaning product at this time. For this reason, the Center currently offers its customers two lines of products: the DIN line, which contains predominantly natural or naturally-derived ingredients, and the DIC line, which contains some synthetic ingredients for which effective natural substitutes have yet to be developed. The disinfectants and sanitizers are in the DIC line, since the effectiveness of such products at killing germs is paramount and, to our knowledge, synthetic microbiocides are simply more effective than potential replacements of natural origin.

More than 50 facilities have implemented the program since 2001 with direct savings in cleaning costs ranging from 3 to 75%. Clients include The New York Health & Racquet Club, Modern Facilities Services (Newark Airport), more than a dozen healthcare facilities, a state housing authority, restaurants, schools and businesses.

“There are six main reasons customers switch to Greening the Cleaning®, beginning with efficacy,” says Jim Ronchi, project manager at the Environmental Center. “Customers tell us the products work as well or better than the cleaning products they were using. The Greening the Cleaning® program reduces toxicity, waste, storage space and cleaning costs. These products won't harm your skin or irritate your eyes. To help ensure success, we train your personnel, which is really essential to avoid overuse because these are concentrates, and to get the expected cost savings.”

The Environmental Center discloses all product ingredients on the label, and its green standards are more stringent than other better-known green standards. Among other things, Greening the Cleaning® products must contain no known or probable human carcinogens, mutagens or teratogens; and no ozone depleting compounds, greenhouse gases or substances that contribute to smog. There are also no volatile organic compounds (VOCs), combustibles or aerosols, and all products are readily biodegradable.

The line of institutional cleaning products spans virtually everything a hotel/motel might need¾all-purpose cleaner, window wash, rug and upholstery shampoo, spot removers, toilet bowl cleaner, air fresheners and hand soap. For more information, visit http://www.dienviro.com/index1.aspx?BD=17866 or call the Deirdre Imus Environmental Center at 201/336-8071.

Nestled along the banks of the Colorado River in Lake Havasu City, Arizona, London Bridge Resort and Conference Center boasts some of the most striking views of the world-famous London Bridge, which was purchased from the City of London in 1962 and reconstructed on the site in 1971.

Similar to its namesake, this English-inspired resort with its winding walkways, manicured grounds, hidden gardens, and exotic foliage, is reminiscent of an era gone by. Located on 110 acres of waterfront property, the resort offers 122 suites.

“All of our facilities are designed and maintained to meet the needs of discriminating guests from around the world,” says Finn Hauchrog, Maintenance Director, London Bridge Resort. “But, we also feel that it's important to be environmentally savvy.”

Hauchrog recently began working to adopt additional environmentally-friendly policies. In an effort to cut back on paper waste, Hauchrog installed four XLERATOR hand dryers to service Kokomo, the resort's 10,000-square foot, four-level nightclub. “In addition to cutting paper waste, the dryers also helped decrease restroom maintenance,” adds Hauchrog. “Response from customers has been great.”

“XLERATOR hand dryers are designed to meet the needs of both customers and facility managers,” says Denis Gagnon, president, Excel Dryer, Inc. “The running joke with hand dryers is that after you use them, you still have to wipe your hands on your pants. Not so with XLERATOR! Its ability to dry hands so quickly is changing the way people think about hand dryers.”

According to an independent study, XLERATOR works in one-third the time and uses 80% less energy than traditional hand dryers. It also delivers a 95% cost savings when compared to paper towels. For more information about XLERATOR, visit the company's web site at http://www.exceldryer.com.

ALLY MEMBER Waterealm, importer and distributor of Dileka, a revolutionary water conditioner, purifier and softener that transforms ordinary city water into highly ionized, pH balanced and negative-ion-rich water, tells of a hotel at the top of the mountain. We know that any water that is at the top of any mountain will impact many and all on its path to the sea as well as the sea itself.

Hotel Bellevue in Penang, Malaysia, is a hotel at the top of Penang Hill, which is a major conservation area with water catchment forest reserves well protected by the Malaysian state government. The hotel is located at 800 meters (2,600'+) above sea level, with a spectacular panoramic view of the rest of Penang Island and its sea. The hotel also happens to be the setting of a book, “The Critical Path” by Buckminster Fuller, a famous architect, who was a regular guest at the hotel.

The hotel had the Dileka water conditioner installed in November, 2004, because of its long standing commitment to promote the use of detergent-free wastewater. Because of Dileka's success in purifying, conditioning and softening the water and because of management's determination not to impact others or its sea, the hotel uses no soap, shampoo or conditioner and almost no detergents for washing or cleaning.

Hotel guests shower only with Dileka water and are often surprised at its softness. Many guests also respect management's intent of not releasing wastewater downstream that is polluted with chemicals.

Hotel Bellevue intends to repipe its plumbing system so that it can install another Dileka, thereby fully extending Dileka water's benefits to its kitchen and laundry facilities, and completely eliminate detergent usage at the hotel.

At the moment, towels and sheets are washed with water only or occasionally with a minimal amount of detergent. They are dried in natural sunlight. At the hotel kitchen, almost no detergents are used, and disinfection is successful with sunlight and salt only.

The hotel also maintains a room reserved for healing using Dileka water and special salt. To learn more, visit http://www.waterealm.com or call Anna Jung-Ah Park at 888/870-4791.

Wausau Paper has introduced new bath tissues and dispensing systems in their Bay West product line. OptiCore™ bath tissue dispensing systems are available for either 2 or 3 rolls of tissue. The new OptiCore™ tissue is provided in either premium DublSoft™ or 100% recycled EcoSoft™ (single or double rolls), which is Green Seal® certified. The OptiCore™ program provides facility and property managers with innovative, environmentally-preferable products.

Wausau Paper offers a complete line of Bay West® brand towel, tissue, wiper, soap and dispensing systems for the away-from-home washroom market.

This new technology reduces product waste, maintenance time and costs. For more information on Bay West® products, call customer service at 800/723-0001 or see http://www.baywestpaper.com.

Four-year ALLY MEMBER Dibb AB brokers raw organic cotton and produces organic cotton yarn, fabrics and finished products, including bed and bath products and tampons.

Dibb AB is excited to announce that they have entered into a contract with the largest chain store in Finland, SOK/ Prisma, to sell its Krav and SWAN-certified organic cotton towels and sheets in 46 of the stores!

According to SOK, the organic cotton products made from cotton grown by the Texas Organic Cotton Marketing Cooperative, have a much higher quality and last longer than similar products made from conventionally-grown cotton.

The deal represents the first time that such products have been made available to consumers on such a large scale in Finland. Dibb already sells its organic towels and sheets to COOP Sweden, retailers in northern Europe and many hotel chains in Scandinavia and resorts near the Mediterranean Sea and in the Canary Islands.

For further information contact Per Holmberg, Managing Director, see http://www.dibb.se or e-mail hakan.skoglund@dibb.se.

The new wheel-less Airider vacuum cleaner hovers just 1/8” off the floor, so is suspended almost weightlessly as it sucks up dirt and dust. The result is much less wear and tear on carpet because there are no brushes continually revolving at high speed in direct contact with the carpet. (Wool carpet requires such brush-less vacuuming.) Another benefit is that wheels will not leave behind scratches on wood or other flooring.

In development for almost ten years, this Scottish vacuum will retail at about $400. The vacuum canister is bagless, and can be emptied via a front-release clip. According to the company, air is directed from an inlet on the vacuum's upper casing on an angle, passing through an electrified conduit, where the air is then delivered to the exhaust port. The air chambers receive pressurized air from the exhaust port and stabilize the underside surface to maintain a horizontal relationship with a floor surface, creating air flotation lift.

The 1,400-watt motor moves air through the system at more than 200 mph. A thermal cut-off protects the motor from overheating. The vacuum weighs 10.5 lbs., and, of course, must be carried when not vacuuming. HEPA-standard filtration and washable filters, as well as a button-release extendable hose are other features.

Check it out at http://www.airridersystems.co.uk.

The Bosch Formula vacuum is elegant, powerful, pricey and as lithe a vacuum as there is on the market. Its cost is $500-600 depending on the model. Its compact teardrop shape is very appealing, as are the colors (sahara orange, samoa blue and cherry red). The 12-pound unit moves well, and its 12 amps and 1400 watts of power allow it to suck up everything in its path. It has 3 swivel wheels, multiple filters and curved handle that works the on/off switch, which come together to make this the high-end bagged vac to beat this year.

But, best of all is this vac's lack of noise: only 65 decibels¾perfect for hotels, where noise is always an issue.

Learn more at http://www.boschappliances.com/vacuums/default_formula_series.asp?m=true.

This bagless vacuuming device is for cleaning hardfloor surfaces. It sits on the floor next to a wall, and as one sweeps dust and dirt to its base, it is said to detect debris and automatically begin a timed vacuuming cycle. A button can also be tapped with the toe. It features a 600-watt motor and can be used for tile, wood, vinyl, concrete or any non-carpeted floor. It is marketed under the Westinghouse brand.

The big advantage of the $50 SweepEze is eliminating the need for stooping, bending or inhaling dust as when using a dustpan. The collection container is easy to empty. A larger version is also available.

See http://www.esalton.com/control/catalog/category/~category_id=C20000.

If there's a problem with refrigerator odors, you may want to check out the Ozonator by Ozone King LLC. The small appliance sits in the refrigerator blinking away and releasing ozone once each hour. The goal is to oxidize, and thereby destroy, harmful germs and bacteria, molds and yeast that may cause infection or incidents of disease and illnesses than can be transmitted by contact with foods, food containers and other hard surfaces inside the refrigerator.

An independent study proved the Ozonator is very effective in eliminating strong food odors and protecting storage life of strawberries and other produce. The shelf life of cut cantaloupe was more than doubled by storage with the $50 Ozonator. Learn more at http://www.ozoneking.com.

GHA has no idea how much better the Ozonator would be than an open box of baking soda.

Steam cleaning and its wonderful benefits have been discussed before in this newsletter. Cleaning without toxic or any other chemicals is now available via this hand-held piece of equipment. The Shark Steam Bottle is lightweight and compact for convenient use, and its 14' power cord allows mobility.

The system heats in just 30 seconds for quick clean-ups. Because the system does not work on pressure, you can refill the bottle and use it quickly to steam-clean everything from countertops to a vehicle's hubcaps. Clean, deodorize and sanitize with steam. Give any surface a few squirts of steam, and wipe away the dirt.

Included with the $60 Shark Steam Bottle are a window squeegee, angle adaptor/steam concentrator, 3 nylon detail brushes, a microfiber cloth, filling flask and filling cup. Read more or purchase at http://www.sharkcompany.com or several other web sites.

This new floor-cleaning appliance works at having it all: heated cleaning, 6 removable, rotating scrubbing brushes, wide path, automatic detergent mixing system and hand tool with brushes for upholstery. A barefloor tool is available for use on hard floors. It washes carpet on the forward motion, and rinses carpet with clear water on reverse motion.

Further information on this Hoover cleaner and many others is available at http://www.hoover.com.

GreenSpec is Building Green's premiere product information service. It contains detailed listings for more than 1,800 environmentally preferable building products with descriptions, manufacturers' information and links to additional resources. All listings are screened and written exclusively by their staff. Unlike other directories, there is no charge for listings and ads are not sold.

The listings may be browsed by CSI designation, LEED credit, homebuilder category, green attribute, products that meet US EPA CPG recycled content recommendations or by listings added within the last 30 or 90 days.

The information may be purchased in printed form or by subscribing to the BuildingGreen Suite to access product listings and guideline specifications online.

http://www.buildinggreen.com/menus/

The most common strategies for noise control include adding layers of drywall, installing a sound-control layer such as Homasote® 440, staggering wall studs on wider sill and top plates to minimize acoustical bridging, providing double-stud walls with an airspace between, adding resilient channel (steel “hat-track” furring channel) over studs or joists, and installing resilient sound-isolation clips. One downside of most of these solutions is that they increase wall thickness to varying degrees, which corresponds to reduced floor area.

A relatively new solution is to use specialized sound-control drywall, QuietRock™, or plywood, QuietWood™, which rely on two distinct principles in reducing sound transmission. First, a thin layer of steel provides “constrained layer damping.” Second, two layers of a special viscoelastic polymer convert the energy waves from kinetic energy (heat). The physics of sound transmission are complex, but this solution is elegantly simple—and remarkably space-efficient.

QuietRock™ is available in several thicknesses. It is made by laminating the above-mentioned steel and viscoelastic layers between two sheets of paper-faced drywall. QuietRock™ and QuietWood™ are about ten times as expensive as conventional drywall and plywood—about $80 per 4' x 8' sheet for the QuietRock™ 530. While very expensive on a per-sheet basis, these products are often less expensive than conventional practices for achieving high-STC wall and floor systems—especially if the value of floor area gained from thinner walls is included.

Quiet Solution, Inc., 800/797-8159, http://www.quietsolution.com.

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This resilient floorcovering is made from natural and synthetic rubber, mineral fillers and color pigments. Unlike alternative products such as VCT (vinyl composition tile) and sheet vinyl, this durable, low-maintenance floorcovering requires no maintenance coatings. noraplan contains no PVC, plasticizers or halogens. noraplan was the first rubber flooring to be awarded Greenguard Indoor Air Quality Certification in June, 2004 from the Greenguard Environmental Institute (http://www.greenguard.org). Available in rolls or tiles in a wide range of solid and muticolors, noraplan can be inlaid and combined in mixed installations of different styles and colors. Seams can be either hot- or cold-welded. The product comes with a 5-year wear warranty. The manufacturer, Freudenberg Building Systems, is ISO 9002 and ISO 14001 certified.

noraplan Commercial Flooring is green because it is an alternative to PVC flooring, is a durable or low-maintenance product and is made from a rapidly renewable product, rubber. 800/332-6672, http://www.norarubber.com.

http://www.buildinggreen.com/auth/productDetail.cfm?ProductID=2507

The non-PVC Ethos™ carpet-cushion backing from C&A Floorcovering, Inc., is made from non-chlorinated polyvinyl butyral (PVB) safety-glass film collected when auto windows or other safety-glass panes are recycled. Ground recycled glass is added as filler, along with a small amount of aluminum trihydrate as a flame retardant. This backing is available for all of C&A's carpet products at no added cost, but it must be specificed.

Reasons this product is green are because it is made from post-consumer recycled materials, it releases minimal pollutants and is an alternative to PVC. C&A Floorcoverings, 800/248-2878, http://www.cafloorcoverings.com.

http://www.buildinggreen.com/auth/productDetail.cfm?ProductID=2707

EP Henry manufactures ECO Pavers, solid concrete pavers available in blended colors that measure 9-1/2” x 6-3/4” x 3-1/8”. It is an interlocking product that creates an aesthetic and durable pavement which allows water to infiltrate to the subsoil. EP Henry's Monoslabs measure 23-1/2” x 15-5/8” x 4-9/16” and have a grid-like configuration with a multilevel surface. Monoslabs are primarily used as a permeable erosion control product. They are a way of paving an area without paving it over, allowing grass growth and allowing rainwater to percolate back into the ground. EP Henry's Turf Paver is a lattice-like product that measures 23-5/8” x 15-3/4” x 3-1/8” and is commonly used for emergency access lanes. The grid-paving systems are typically seeded with grasses. The ECO Paver weighs 32 lbs. per square foot, the Monoslab 38 lbs. and the Turf Paver 23 lbs.

These products are green because they reduce pollution or waste from operations. EP Henry Corporation, 800/444-3679, http://www.ephenry.com.

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Lutron Electronics is a leading manufacturer of lighting control systems including the microwatt™ and perSONNA™ product lines. microwatt™ is an automated control system that computes proper light levels based upon daylight intensity, occupant sensors and timed schedules. microwatt™ is available in a digital web-based format that offers power consumption monitoring, server-based options, etc. personna™ is a wireless infrared control system for dimming of electronically-ballasted fluorescent fixtures.

Dimming ballasts are beneficial because a rich visual experience can be created which adds flexibility to any room. Staff can set preferred light levels for specific tasks or events. Dimming saves electricity and reduces the demand on HVAC systems, and also helps maintain lamp life. The use of occupancy sensors, daylight sensors and time clocks with fluorescent dimming can help manage the lighting in an entire building and further reduce electric demand.

Energy efficiency makes these products green. Lutron Electronics, Inc., 888/588-7661, http://www.lutron.com.

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American Hydrotech's Garden Roof® Assembly combines the MM 6125®-EV waterproofing membrane (minimum 25% recycled content), a root barrier (water drainage/retention devices engineered specifically for landscaped roofs) and optional rigid foam insulation. The assembly is lightweight and able to accommodate a wide variety of vegetation and soil depths.

The Garden Roof® allows the design professional to transform virtually any flat or gently sloped roof into a landscaped environment. Designed as a lightweight, low-profile system, the Garden Roof® assembly can be safely installed on roof or plaza decks not engineered to handle the heavy load requirements of a traditional green roof. And, because the assembly incorporated Hydrotech's Monolithic Membrane 6125®, a proven roofing-waterproofing membrane, the building owner can be assured of a water-tight structure.

• Enhances building's appearance
• Adds space for client and guest use and recreation
• An answer to the “Urban Heat Island” problem
• Stormwater management because 50-90% of a typical rainfall will be retained
• Improves building's energy efficiency
• Processes airborne toxins and re-oxygenates the air
• Creates therapeutic and peaceful environments

This product is green because it reduces energy loads, is manufactured with both post-consumer and post-industrial recycled material and reduces pollution or waste from operations. American Hydrotech, 800/877-6125, http://www.hydrotechusa.com.

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Inline Fiberglass is a world leader in pultrusion, a patented technology used to manufacture fiberglass windows and doors. A number of units meet or exceed the 0.30 U-value threshhold for GreenSpec with some quadruple-glazed, krypton-filled units rating as low as 0.18. The windows are designed for strength, minimum thermal transfer and optimum viewing area. These fiberglass windows have built-in strength that lends features and advantages not possible with other materials.

Green value is found in these windows because they reduce energy loads on buildings and because they are a durable or low-maintenance product. Inline Fiberglass Ltd., 416/679-1171, http://www.inlinefiberglass.com.

http://www.buildinggreen.com/auth/productDetail.cfm?ProductID=2202

This pre-engineered sunshade system effectively reduces solar heat gain, is silent and pollution free. The 1600 Powerwall® and 1600 PowerShade® are integrated photovoltaic curtain wall systems with photovoltaic cells. These polycrystalline or amorphous silicon solar electric modules convert light energy from the sun into electricity without using fossil fuels. Fully tested, they can be incorporated into vertical and slope glazed applications. These products conserve valuable natural resources.

This product's greenness is based on its renewable energy and fuel cells. Kawneer Company, Inc., 770/449-5555, http://www.kawneer.com.

http://www.buildinggreen.com/auth/productDetail.cfm?ProductID=444

Potlatch Corporation has a strong commitment to the environment and a reputation as the leader in forest conservation efforts. The corporation became the first publicly-traded US timber company to certify timberland in 2004, according to Forest Stewardship (FSC) standards. Potlatch is producing chain-of-custody FSC-certified Hem-Fir and Douglas Fir-Larch framing lumber, inland red cedar decking and siding, and Douglas fir and white fir plywood from three chain-of-custody-certified mills on their 668,000 acres in Idaho. These products are stamped with the FSC logo when required for specific sales. FSC-certified product sells at a premium price, with the primary market being the West Coast. Few suppliers stock Potlatch FSC-certified wood to date. Most sales are by special order for specific jobs.

This product is green because it is certified wood. Potlatch Corporation, 509/328-0930, http://www.potlatchcorp.com.

http://www.buildinggreen.com/auth/productDetail.cfm?ProductID=2748

CavClear® Masonry Mat is an airspace maintenance and drainage material designed to be installed full-height behind brick or stone. The matting prevents obstruction of the cavity drainage airspace and also prevents formation of energy-conducting mortar bridges. A properly functioning drainage system free of all mortar obstructions is a prerequisite for a masonry design to achieve maximum thermal efficiencies and reduced maintenance and repair costs. CavClear® is a nonwoven plastic mesh made from 100% recycled plastic (25% minimum post-consumer content) and is available in thicknesses of ½”, ¾”, 1”, 1-1/4” and 1-3/4”. It is also available bonded to EPS insulation.

Reduction of energy loads and manufacture using post-consumer recycled material makes this product green. Archovations, Inc., 888/436-2620, http://www.cavclear.com.

http://www.buildinggreen.com/auth/productDetail.cfm?ProductID=1708

Cabinet King's Green Leaf series uses PrimeBoard® ag-fiber particleboard (made from agricultural residue fibers and a formaldehyde-free binder) for sides, tops, bottoms, backs, shelving and drawer bottoms, and FSC-certified wood for frames and drawers (sides and backs). Finishes are either Safecoat® Acrylacq or PrimeBoard's all-paper-based melamine. Forbo Marmoleum® will also soon be available as a countertop option. Adhesives are water-based. Cabinet King is also a dealer for cabinets made by other companies, as well as a line of green building products including PrimeBoard, Marmoleum, Safecoat finishes, Titebond® solvent-free construction adhesive and Bonded Logic recycled-cotton insulation.

Because these cabinets are made of certified wood, release only minimal pollutants and are made of rapidly renewable products, they are green. Cabinet King, Inc., 877/422-2463, http://www.cabinetking.com.

http://www.buildinggreen.com/auth/productDetail.cfm?ProductID=2557

This sun-powered mulching mower makes mowing a pleasant, quiet task without the use of oil, gasoline, pull-cords or choking exhaust. A dependable Black & Decker electric engine uses sun for power. The 19” mulching blade sends nutrient-rich clippings back to the lawn. Quick-set height allows you to customize your cut. A rear-bag can be used when mulching leaves. 3'Hx2'Wx5'L, 60 lbs., $795. See http://www.realgoods.com, http://www.gaiam.com or other sites.

EcoVeil™ is an interior shade-screen product line for commercial buildings made from a thermoplastic olefin (TPO) yarn called Earth Tex™, developed by the Twitchell™ Corporation. EarthTex is an infinitely recyclable “technical nutrient,” and MechoShade encourages customers to return EcoVeil screens to the company when they are no longer wanted. This is the first solar-shade screen to earn an approval rating from McDonough Braungart Design Chemistry, LLC (MBDC). These shades are washable and antimicrobial, resist UV degradation, and are about a third lighter than conventional shade cloth. The fabric currently comes in 8 colors, with an openness factor of 5%. Weaves ranging from 1 to 12% are expected to be introduced this year. MechoShade offers several manual and automated systems for raising and lowering the shades.

This product is green because it reduces energy loads and is made with an alternative to PVC. MechoShade System, Inc., 718/729-2020, http://www.mechoshade.com.

http://www.buildinggreen.com/auth/productDetail.cfm?ProductID=2742

The 1.6-gallon pressure-assisted Ultra Flush™ elongated-rim toilet from Gerber evacuated 665 grams of solids with a 6.1-liter flush volume in MaP (Maximum Performance) testing protocol, giving it a grams-per-liter rating of 109. In the same tests, the floor-mounted, rear-discharge model evacuated 575 grams with a 5.3-liter flush to achieve the same grams-per-liter rating of 109. These toilets have a minimum water surface area of 12”x10” and glazed 2-1/8” trapways. The Ultra flush line uses Sloan's Flushmate® flushing system and have a 5-year warranty. These toilets are on the Los Angeles Department of Water and Power's SPS-Certified Pressure Assist Ultra-Low-Flush Toilet list.

This product is green because it conserves water. Gerber Plumbing Fixtures LLC, 847/675-6570, http://www.gerberonline.com.

http://www.buildinggreen.com/auth/productDetail.cfm?ProductID=166

TimberSIL is a sodium-silicate-based pressure-treatment system for wood that relies on a mineralization process rather than toxins to prevent infestations and decay. The patented chemistry and heat-treatment process result in the infusion of microscopic glass “crystals” throughout the wood, providing a permanent, insoluble treatment with no dusting or leaching. The treated wood is odorless and nonvolatile, is not corrosive to fasteners, does not cause excessive wear on tools, and typically has a brown color to distinguish it from other treated-wood products. Standard TimberSIL treated wood carries a 40-year warranty for interior use and up to one year of outdoor exposure; TimberSIL Plus carries a 40-year warranty for outdoor applications, including ground contact. As of October 2004, this new product is not yet listed with the International Code Council; approval for use is granted by local jurisdictions.

This product is green because it is an alternative to CCA-treated wood, releases minimal pollutants, reduces the need for pesticides and is a durable or low-maintenance product. Timber Treatment Technologies, 866/318-9432, http://www.timbersil.com.

http://www.buildinggreen.com/auth/productDetail.cfm?ProductID=2743

Save a minute hundreds of times each year as housekeepers replace bathroom tissue rolls in guestrooms with a hooked paper holder. Available in several brands at varied prices on several sites.

The first solar powered electronic faucet's integrated power plant transforms light into electrical energy. Optimal performance any place, any time, in sunlight or even artificial light. The unique “Solar Energy Module” utilizes any light source efficiently. Sloan's new EAF-275 Series electronic hand washing faucets operate by means of a dual infrared sensor and microprocessor-based logic. The modular design incorporates all of the operating components of the faucet, including the sensor, solenoid, circuitry and solar energy module above the sink within a die-cast metal spout. 0.5 gpm aerator regulates water flow. Electronic sensor automatically turns water on/off. Integral temperature control.

Sloan Valve Company, 800/982-5839, http://www.sloanvalve.com/index_2770.htm.

The FlushMate IV pressure-assisted toilet flushing mechanism is a water-conserving (only 1.0 gpf) flush mechanism produced by the Sloan Valve Company. The FlushMate IV uses an airtight flushometer vessel inside the toilet tank. The inner tank is pressurized by the incoming clean water after the toilet is flushed—as it refills, air becomes compressed at the top of the tank. The next time the toilet is used, this pressure provides a high-velocity flush that very effectively evacuates wastes and prevents clogging. The mechanism is available in some models manufactured by Mansfield, Capizzi, Mancesa, St. Thomas Creations (Vitromex), Vortens and perhaps others.

These 1.0 gpf toilets are known as High Efficiency Toilets (HETs) because they use at least 33% less water than standard 1.6 gpf toilets.

Water conservation makes this product green. FlushMate (800/875-9116, http://www.flushmate.com), A Division of Sloan Valve Company, 800/982-5839, http://www.sloanvalve.com.

http://www.buildinggreen.com/auth/productDetail.cfm?ProductID=2750

PARTNER MEMBER Forever Resorts' Lake Amistad Resort & Marina (http://lakeamistadresort.com) is thinking “green” and working hard to keep it blue in one of the prettiest lakes in southwest Texas, Lake Amistad. A National Recreation Area, this clear-water lake was created when Amistad Dam was completed in 1969 on the border of Texas and Mexico. This 58,000+ acre man-made lake is fed by 3 rivers—the Rio Grande, Devils and Pecos rivers and has over 900 miles of shoreline¾a longer shoreline than the whole of Texas' Gulf Coast.

Lake Amistad Resort & Marina is a concession operation in the park providing a full service marina, slips, store and a fleet of luxury rental houseboats, deck boats, powerboats and fishing boats to visitors to this national park. Having an operation in a national park brings along a responsibility to the public to not only offer quality services, but provide them by setting the example as environmental stewards in the park.

Forever Resorts gives top priority to the preservation and conservation of our natural resources. In 2003, Forever Resorts was certified to ISO 14001, becoming the first US multi-site marina, hospitality and lodging operator to have the distinguished endorsement / certification for all its domestic operations. The international standard for environmental management systems (EMS) is a formal set of policies and procedures defining how organizations manage potential impacts of its products or services on the environment and the health and welfare of the people who use them.

During 2003 Lake Amistad Marina also became a Clean Texas Marina¾one of the first national park marinas in the state to do so.

Recent renovations at Lake Amistad Resort resulted in keeping their environmental initiatives; a priority which included the demolition of a 30-year old all-wood dock and its replacement by a half-million-dollar 80-slip floating dock. The walking surface chosen for the new dock is comprised of Weyerhauser's ChoiceDek (http://www.choicedek.com/products/) boards—made of recycled cedar and plastic fibers. ChoiceDek boards are manufactured in Junction, TX by Advanced Environmental Recycling Technologies, Inc. (325/446-3430, http://www.aertinc.com). The wood fiber used in ChoiceDek is heartwood aromatic red cedar chips, amassed after the fragrant oil was extracted for perfumes. The chips have been piling up since the 1940s, and now form a 400-acre mountain that should meet AERT's production needs for 40 years.

A 1' high galvanized metal structure connects encapsulated Styrofoam floats to the walking surface of the new, state-of-the-art dock which is anticipated to have an indefinite life. Wooden docks usually have a life of 20-25 years. The new dock features a 3-phase electrical system which will accommodate electrical use by boats in all 80 slips as well as provide new lighting and a new fire suppression system for the marina.

Of course, marinas must provide lighting for safe walking on the dock at night. Larry Lively, General Manager, chose Marina Power & Lighting's (800/723-8009, http://www.marinapower.com) Hatteras 30”- tall Lexan-housed light fixtures whose 13 watts of amber fluorescent bulbs provide 360° of light and shine downward. The purpose of this particular lighting system is to provide adequate lighting for safety of guests and allow for low lights to not detract from the beautiful star-filled sky in this remote area. These lights would be perfect for any garden or courtyard area at any hotel.

A state-of-the-art fire suppression system was another important feature of the new dock. A 15-hp. central pump provides lake water in case of fire, and can be turned on via a start switch in hose cabinets placed at 100' intervals along the dock walkway.

The other half of the Lively team, Susan, Office Manager, says, “General cleaning around the boats and store is accomplished with EnvirOx's H2Orange2's 117 Concentrate solution, (800/281-9604, http://www.h2orange2.com) which is used in and on refrigerators aboard the houseboats. “We love to use the H2Orange2 Mineral Shock on the copper-bottom pans provided in the houseboat kitchens because it shines them right up, and they look fabulous with no scrubbing. In fact, we've replaced all our pots and pans with copper-bottom ones because they look so good when they're shiny. For cleaning windows, mirrors and all glass, we dilute Windex one to 10. Vinegar is used when cleaning our drinking fountain in the store because it removes water spots easily. A mixture of vinegar and baking soda is used in bathrooms, especially those that might have odors. Our 'green' steering committee is constantly looking for new 'green' products.”

The lake has risen 56' during the last ten months, and is now at its highest level in the last 11 years. Because the water is steadily rising, it means that the shoreline has to be cleaned up every day—new trash is constantly floating to the marina's shores.

The resort's store offers a number of environmental products for sale including T-shirts made from recycled soda bottles, drinking glasses and decorative accessories made from recycled glass bottles, bathroom paper and tissue made from recycled paper and recyclable trash bags.

The resort has an ongoing recycling program and collects and recycles cardboard, aluminum and plastic. One of the most unique recycling efforts at the marina has been provided by Berkley Fishing Company. A collection box is provided for collecting and recycling used fishing line and reels. The line is sent back to the manufacturer where it is melted down and made into fish habitat. Discarded fishing reels are also collected and returned to the manufacturer for recycling. (Call Berkley at 800/237-5539+4+3 to order FREE line and reel collection boxes.)

Recently, Lake Amistad Marina was notified by the Environmental Protection Agency that they will be receiving a National Environmental Performance Track Award this spring. To date a total of fourteen Forever Resorts' properties have achieved this outstanding recognition from the EPA.

See Forever Resorts' Environmental Commitments page at http://www.foreverresorts.com/environmental.cfm. Larry and Susan welcome your praise, comments or questions at 830/774-4157 or larm@delrio.com.

10-year CHARTER MEMBER Habitat Suites Hotel in Austin, Texas, is one of our greenest member properties. The 20-year old, smoke-free property has 72 1-bedroom suites and 24 2-bedroom suites on 2 floors. It is located across the street from Highland Mall's 150 retail shops and 16 theaters, and is 8 miles from downtown. The spacious suites (570 sq. ft. 1-bedroom and 780 sq. ft. 2-bedroom) satisfy travelers with full kitchens, real fireplaces, windows that open, dual-line data phones with voice mail and free local calls. Amenities include an outdoor pool and heated whirlpool spa with an ionized water system. Also available is a coin-op laundry and a hospitality hour during the week with beer, wine and light snacks. The hotel was not designed or built with ecological considerations in mind.

The managing partners of Habitat Suites Hotel, Eduardo Longoria and John McCready, had a vision and commitment to a sustainable future. So, this award-winning hotel is a model of environmental consciousness for other hotels to follow. Programs in air quality, land use, energy efficiency, waste reduction and management, recycling, resource conservation, water quality and conservation, human health and public education make Habitat Suites a pleasant place to stay for their guests and a more profitable business for owners.

STAFF: One of the most significant results of their very thorough environmental program is that employee turnover is virtually non-existent. A core group of 18 of their 23 employees have worked at Habitat Suites from 3 to 14 years. Five employees are part-time seasonal workers. Management actually has a waiting list of people who want to work there. Employees have their own community on the property¾a support system, a “family” and they take care of each other as well as hotel guests and clients. Guests see the same faces visit after visit. Housekeepers are not “on the clock.” They are paid $3.75 per room cleaned each day. Stayover rooms take about 20 minutes to clean while checkouts take approximately 30 minutes to clean. So, these very efficient housekeepers earn about $8.50 to $8.75 per hour and generally work from 9 am till 1:30 pm. They are paid as though they've worked a full 8-hour day at the $8.50+ rate. Housekeepers then have more time with their children and families or may choose to earn more money by cleaning homes or offices. Common areas are cleaned twice a day. In the morning before work at about 5 or 5:30 am, kitchen staff clean common areas which inspectors clean at about 2 pm each afternoon.

OCCUPANCY: Habitat Suites' average occupancy rate for all of 2004 was 71%, but it was 76% for the first nine months of the year. These numbers are well above the area average of 55% occupancy. Average stay is 4.3 nights per visit.

GUESTS: Another astounding fact is that 85% of Habitat Suites' guests are repeat customers. Natalie Marquis, General Manager, says, “If guests know you have an interest in them, it affects them in a very positive way.” The property is an independent and does almost NO advertising and has no branding. All business is via word-of-mouth. Natalie believes that 75 to 80% of their guests are state or Federal employees.

Habitat Suites does have a reward program for recommending a new guest. The person recommending receives a $20 gift certificate to any restaurant or chain in the Austin area. Because a room discount would not reward an individual who is on an expense account, it's felt that the restaurant or other gift card is a better way to reward the person recommending.

GUEST ROOMS: Guestroom baths are provided with Aloe Vera-based biodegradable, 100% natural, vegetable-oil based personal care products with no dyes or artificial scents from 2-cartridge dispensers. No little plastic bottles are discarded. Biodegradable, unbleached 100% recycled-content Preference facial tissue and Gulf Coast coreless bathroom tissue are available in suite bathrooms.

All units have either a porch or a deck with a bench or chair for outdoor enjoyment. 72 of the 96 suites have fireplaces. Pine Logs, a composite, are provided because they burn cleaner than real wood and burn completely. High-efficiency HVAC systems are central rather than window units. Filters are washed monthly and reused. The ducts are cleaned monthly as far as can be accessed with vacuum tools and hoses. Live plants are provided in each suite to help clean the air. All suites have windows that open for natural ventilation.

CLEANING SOLUTIONS: Maintenance and housekeeping staff are exposed to virtually zero chemical offgassing. Only nontoxic, phosphate-free natural cleaners are used. When Natalie realized that the property was trucking in and recycling 220 1-gallon containers of Melaluca's cleaners each month, she determined that a change had to be made. She now deals with a local vendor, Ecowise, who purchases Bi-O-Kleen's orange oil in 55-gallon drums. He transfers the product to 5-gallon containers which are delivered to Habitat Suites. At delivery, he picks up the empty 5-gallon containers for reuse. So, there is no waste and the property is buying locally.

The orange oil is a concentrate which is diluted in a standard 32-oz. spray bottle, 2 ounces to 30 ounces of water for cleaning bathrooms. The concentration for cleaning and degreasing in the kitchen is bumped up to 2-1/2 to 3 ounces in a 32-ounce bottle. The product is odorless on drying, and there is no offgassing and no residue. Laundry detergent is Bio-Kleen's ECOS which is citric-oil based. When necessary, which is very seldom, a non-chlorine bleach (Earth Friendly brand) is used for whites. Vinegar and water is used to clean mirrors and glass. Baking soda is used for cleaning refrigerators. The furniture polish recipe is 1 part linseed oil to 3 parts lemon oil on a damp cloth.

LAUNDRY: The property has one large 60-gallon Unimac washer used for most of the laundry, and it has a 20-gallon water-recycle tank on top. The final rinse water from one wash is stored in the top tank and then used for the first wash cycle of the following wash. This recycle tank saves about 350,000 gallons of water annually. One smaller washer is used for duvet covers or lighter jobs. Guests are given the option of reusing towels and not having sheets changed every day to save on water, detergent, energy and labor.

FABRICS: All-cotton sheets are provided on all guest beds along with down-alternate pillows. Bedspreads are being replaced with washable microsuede duvet covers which are washed at checkout if soiled. If the covers are not soiled, they are simply rinsed and fluff dried. All upholstered furniture in guestrooms is covered with chenille fabric. As draperies are replaced, new styles with thermal reflective liners are being hung in the suites to keep rooms naturally cooler. Sheers are also being installed on all guest windows, so there is privacy and the benefit of natural sunlight simultaneously.

WATER: 1.5 gpm showerheads and 1.5 gpm sink aerators conserve thousands of gallons of water. The aerators alone have reduced the amount of water used by 20-25%. These and other water-saving efforts save 6,410 gallons of water per day—almost 2,400,000 gallons per year! The single Waterless No-FlushÔ Urinal recently installed in the common area restroom will save an estimated 50,000 gallons of water annually.

GHA's FAVORITE: The hotel observes stress-reducing “quiet hours” from 9 pm to 9 am. Signs throughout the property remind guests to protect each others' quiet during these hours. Anyone who violates this rule is asked to leave the premises, pay for their suite as well as for the suite of the guest/s they disturbed and are placed on a “Do Not Register” list. What a grand idea!

SWIMMING POOL: Their outdoor pool and heated whirlpool spa use an ionized water system. An Aquarite Salt Generator was just installed a few months ago. This eliminates the use of chlorine in the pool, eliminating the use of about 250 lbs. of chlorine tablets a year! Now, they simply add 50 lb. bags of solar salt crystals (Lowe's) about once a month. The salt water is circulated continuously over an electrode, producing sodium chloride which is stable and has no odor. The salt is barely detectable to the taste, but almost matches eye salinity, making swimming with your eyes open a delight. Also, the salt increases buoyancy, making the water feel more like a dip in the ocean than your standard chlorinated pool experience. Management is especially proud of eliminating all that chlorine use.

LANDSCAPING: Native plants and flowers have been planted on the grounds because they require less water. Ewing water-saving sprinklers with variable-head nozzles are used as needed in the evenings. Grounds are maintained with the use of natural, nontoxic fertilizers such as Medina, seaweed, “manure teas” and colloidal rock phosphates. Pests are controlled with natural pyrethrins and beneficial nematodes. Trees have been planted to shade suites from the summer sun while lowering air conditioning costs. Vines on plant trellises and on brick work reduce energy use. Organic landscape trimmings are composted and returned to the gardens. Plans are afoot to build a pond in front of the guesthouse that will capture air conditioner condensate that now flows out into the parking lot. The pond will be inhabited by fish, snails and perhaps a turtle or two to keep the algae cleaned up. This will add to the already abundant wildlife on the property such as lizards, birds, butterflies, frogs and insects. Ladybugs populate the grounds as well. Fruits, berries, nuts, herbs and medicinal plants are maintained for use in the kitchen and to help feed wildlife.

RESTAURANT: A full, complimentary breakfast is the only meal served. Everything from Organic Whole Oat Groats, soy milk, brown rice syrup and Kukicha (Twig) tea, free-range scrambled eggs, hashbrowns, sausage, biscuits and gravy are served daily. Habitat Suites' goal is to make healthy choices available while choosing the highest quality, locally-grown products possible. Guests are also invited to try something new—like twig tea instead of coffee. One vegan and one macrobiotic entree are offered at breakfast. Nothing is deep fried, which eliminates the need to recycle grease.

RECYCLING: Individual recycling bins are provided in each suite and throughout the hotel. Paper, newspaper, cardboard, aluminum, metal, glass and plastics are recycled. The property now recycles 2.5 times the volume of trash that is put in the dumpster. Because the size of their dumpster could be reduced, waste-hauling costs have been lowered by $80/mo, saving almost $1,000/yr. Waste Management handles both trash and recyclables, and charges only $23/mo. to haul recyclables. There is no income from the recyclables. Quarterly trash audits are conducted by volume rather than by weight. All recycling data sheets are in English and Spanish, so staff knows what is recycled and to reuse the plastic that can't be recycled for mixing cleaners, etc.

Buying recycled-content products and minimizing consumables is a big part of their recycling program. Natalie says, “We must be totally aware of exactly what is going into the landfills, and we must do everything we can to reduce that volume.” All hotel promotional and sales materials are printed on recycled paper and printed with soy-based ink.

ENERGY USE: Programmable thermostats, which can be cycled off by the city during peak demand times, were installed 2 years ago and have reduced electric consumption by 11%. The reduction was offset by a 3% increase in their energy demand due to some remodeling projects. So, overall energy cost was down by 4%. Their energy costs might have actually gone up if they hadn't enrolled in Austin's Green Choice Program, which resulted in a 24% reduction in their fuel charge. Five years ago Habitat Suites signed a 20-year contract that locked in their energy rates. The contract has been a fabulous money-saver, and also made their solar energy rebate (see following) possible.

Last December motion- and heat-activated “people sensing” programmable SmartSystems Thermostats using a radio frequency were installed in all guestrooms. It is estimated that energy use will be reduced by an additional 32,000 kW annually with these new thermostats. The guestroom temps float between 66° and 76°F when guests are out of the room, but can return to the preferred setting within 17 minutes when the guest returns. Energy savings have resulted in removing an estimated 156 tons of carbon dioxide from the atmosphere—the equivalent of planting over 5,300 trees or removing 34 cars from the streets.

As a result of Habitat Suites' environmental and conservation efforts, their overall utility bill is in the 23-27% range of their total expenses—refuting the perception that it is prohibitively expensive to operate in an environmentally sound manner. Window tinting on windows that receive direct sun, radiant barriers under roofs, proper ceiling insulation, weather stripping and duty cycling timers on circuit breakers all reduce energy use. All guestroom light fixtures have compact fluorescent bulbs. Water heaters are lowered to an efficient temperature—125°F in summer and 130°F in cold winter months.

SOLAR ENERGY: Primarily because of a very generous (almost 80% of the total cost!) City of Austin rebate program, Habitat Suites will have 108 solar panels installed beginning January 11. This will be the largest on-site solar generation program of any hotel in the country and one of the largest commercial applications in the state. The rebate has made it possible for Habitat Suites to install the maximum number of PV cells the property can host, with a rating of 97% efficiency! Meridian Solar (512/448-0055, chip@meridiansolar.com) is in charge of this project.

METAL DOORS: The property had 20 metal in-service entrance doors that were about to be replaced because the bottom 5” of the doors were rusty. Instead of replacing them at $600 per door (totaling $12,000), staff reworked the bottom of the doors by placing wood in the bottom of the doors, using Bondo as filler, sanding and painting. A low-VOC exterior paint recommended by Austin Energy's Green Building Program was used to paint the doors. A huge saving was the result and nothing went to the landfill!

FLOORING: Habitat Suites has taken a unusual tack in updating 3 kitchen floors. A slurry of magnesium oxide only 1/8” thick was poured on top of the vinyl flooring that was already in place to create beautiful new flooring. Magnesium oxide is a very old, very strong form of concrete that is being used again. It can be colored, and swirls and patterns can be applied. Nothing was spent to remove the old flooring and nothing was sent to the landfill. Cost is about $4.50 per sq. ft. Magnesium oxide can also be used to make repairs in grout and mortar. (GHA will cover this subject more extensively in a future newsletter.)

VENDORS: Because Habitat Suites' goal is to not pass on problems to others and to not send anything unnecessary to the landfill, vendors are encouraged to recycle whatever is being replaced. For instance, Lowe's agreed to recycle all appliances replaced. Amtech saw that all replaced bulbs were recycled when the property changed over to fluorescent. Sales people understand the environmental goals of management, and notify Natalie with products that fit. Their Sysco salesman notified her of Sterno cans that can be refilled and of organic granola's availability. We all make decisions with our dollars, and vendors must also believe in and work toward the property's goals.

• Only metal, refillable fire extinguishers with non-ozone-depleting chemicals are used.
• VendingMisers have been installed on their drink vending machines. They turn off the vending machines' compressors and lights when no one is present. The beverages stay cold, and the miser saves about $100 per machine per year in energy dollars.
• Motion sensors turn lights on and off in the guest laundry and guesthouse lobby restrooms.
• Directional fixtures outside prevent the overlap of exterior lighting, reducing “light waste.” The lights are staggered and have different lens so that coverage is complete without having 3 lights shining on the same area. Compact fluorescent bulbs in the outdoor fixtures save an estimated 88 kilowatts each day or 32,120 kW each year.
• Space for a community garden for employees has been cleared in the rear of the parking lot, next to the compost and mulch area, to grow fruit and vegetables organically. Seeds, plants, water and compost are provided by management. Employees will harvest as they like. It's believed that giving staff this garden area will create better health and value for all of their environmental efforts.
• Paycheck envelopes are returned to the office for reuse.
• Curb stops in the parking lot are recycled plastic.
• Their dry cleaning service uses no toxic chemicals.

• BEST (Businesses for an Environmentally Sustainable Tomorrow) “Success” Award, 1997
• BEST “Innovation in Waste Management” Award, 1997
• Texas Environmental Excellence Award for Small Business, 1999
• City of Austin, ICI Water Conservation Award, 2001
• ACRC-Environmental Vision Award, Landscaping and Composting, 2001
• TCRC-Environmental Vision Award, Comprehensive Program, 2001

Employees are encouraged to participate and implement new “green” programs, and are rewarded for taking initiative. An EcoBrochure detailing their programs is provided to guests, potential corporate clients, other hotels and environmental organizations desiring “green” hotels in their communities. The EcoBrochure is available to teachers, homeowners and others on request. Everyone at Habitat Suites works together in a commitment to ecological consciousness.

Natalie says, “There is a threefold motivation to sustaining an environmentally-friendly goal—the emotional component, the health component and the financial component. We know we are doing the right thing environmentally. Our employees rarely get sick because they are not exposed to harmful chemicals or other health hazards at work. Our guests enjoy our low rates ($79-$179) because we don't want them paying more so that we can do the right thing. We are also helping to support small businesses, many of them local, which provide the environmentally-friendly products that we use. Habitat Suites Hotel also solicits ideas from guests as to what they would like to see implemented, and tries to accomplish what is possible.”

To learn more about Habitat Suites' environmentally-responsible management practices, see their Online Environmental Practices Brochure at http://www.habitatsuites.com. Natalie welcomes your kudos, congratulations, suggestions and questions. Call her at 800/535-4663 or e-mail her at nmarquis@habitatsuites.com.

The hospitality industry is in the business of selling sleep, yet hotels have been notorious for cutting corners on beds. Hoteliers have been guilty of a multitude of sins, from inexpensive foam mattresses to very cheap pillows and polyester bedspreads in shades of autumn that many guests toss into the closet shortly after check-in. Finally, bedding in hotels is improving, and guests are very happy because they're more comfortable and sleeping better while away from home.

Hotels have discovered through market research and customer satisfaction surveys that guests are saying, “Give me a good night's rest in a comfortably appointed room that is clean and comfortable.”

Starwood's Westin Hotels introduced its Heavenly Bed five years ago. The Heavenly Bed is a custom-designed pillow-top mattress with 900 individual coils, three sheets ranging in thread-count from 180 to 250, a down blanket and five goose-down/feather pillows—all “cloud-white.” The bed has been so successful that it's become the base of a retail business through which Westin has sold over 30,000 of the beds, sheets, duvets and pillows. The complete king-size ensemble sells online for about $3,000 at http://www.westin-hotelsathome.com/HeavenlyBed/bed.html.

Starwood's Four Points by Sheraton's Four Comfort Bed is now following in the footsteps of Sheraton's popular Sweet Sleeper Bed. The Four Comfort Bed's “white marshmallow” experience will include an 11.5” thick Sealy Posturepedic mattress, four large pillows including two feather/down and two Euro Square lounging pillows, a 9” “Shock Abzzorber” foundation along with a duvet and cotton-blend sheets.

Marriott's bedding revamp will begin in early 2005 with their top-rated hotels getting a 7” custom-designed Marriott Bed mattress along with three “Euro shams” (large throw pillows covered with decorative upholstery), triple sheeting with 300-threadcount sheets, and upgraded duvet-style down blankets, oversize comforters and feather pillows. Marriott introduced their bed package four years ago. Radisson's guests will enjoy Select Comfort's Sleep Number mattresses, which can be adjusted for firmness. The mattress' air-chambered technology can adjust the firmness on a scale from 1 to 100. Custom linen sets include white 250-count sheets, feather and down pillows, a duvet and coordinated bed skirt. The majority of Radisson's 90,000 beds will be upgraded in 2005 and 2006.

Hilton's Embassy Suites, Hilton and DoubleTree brands will have 12.5”-thick Serta mattresses to make guests comfy. Hilton dubs its creamy bedding version Suite Dreams by Hilton bedding. Even Hampton Inns are getting 200-threadcount sheets.

Hyatt's new Grand Bed has been added to the list. Their new design incorporates a Sealy Posturepedic 720 Series mattress on a bed base as well as a box spring with a custom-designed fitted cover. Bedspreads are out at Hyatt and 21-ounce down blankets are in along with 250-threadcount triple sheeting. Ritz Carlton's signature featherbed is legendary.

Calls poured into the Omaha Bedding Company, Omaha, NE, last year after Julia Roberts gushed on the “Oprah Winfrey Show” that the luxurious beds at the Four Seasons Hotel in Chicago were one of her great pleasures in life. Four Seasons has already shipped over 4,000 of the beds to pleased guests.

Crowne Plaza's Sleep Advantage program covers all the bases going above and beyond all the rest. Implemented in all 100 hotels, the program includes luxe bedding—natural-colored duvet covers, pillow-top mattresses and cotton blankets plus seven pillows. There are also designated Quiet Zones on certain floors, drape clips, soft nightlights, sleep CDs and a sleep kit including ear plugs, an eye mask and lavender spray, topped off with the Guaranteed Wake Up Call. Wow! The program was developed with the help of Michael Breus of http://www.soundsleepsolutions.com. He narrates physical and emotional relaxation exercises on the CD provided to guests (also available on his website).

Mattresses: All innerspring mattresses consist of coiled springs sandwiched between padding. The higher the coil count, the more it costs. And, the more it costs, the thicker the padding, the more natural and more luxurious the materials and detailing. High-end mattresses often have a “pillowtop”—extra layers of softness sewn on both sides of the mattress. These extra layers can make the premium mattress up to 15” thick, which means new “high contour” or “deep pocketed” sheets are necessary.

The director of the Better Sleep Council says, “There are two aspects to consider concerning a mattress—comfort and support. In the comfort category, you've got plush and firm mattresses. In the support category, it's 'appropriate' or 'not appropriate.'” A Bassett Mattress Contract Division rep reports, “Mature guests prefer an extra-firm bed, middle-aged guests prefer medium firmness and younger persons have no preference.” Support is provided by the inner core of the mattress—springs, foam, air or water. A bed that gives appropriate support will conform to the spine's natural curves and keep everything in alignment as if one were standing. If one wakes up stiff and sore, it's because the spine is realigning itself.

Premium bedding may feature natural materials such as cashmere and silk beneath the quilting. A Stearns & Foster mattress is covered with imported Belgian damasks and sports brass air vents and brass corner guards. A handcrafted Heirloom mattress has pure silk on the top and pure wool on the bottom so it can be turned with the change of seasons.

High-end latex foam mattress manufacturers insist that their all-natural—and very expensive—material is more comfortable than innerspring mattresses because of what Latex International refers to as “conformability” to the sleeper's body. The organization cites studies showing that those sleeping on a latex foam mattress toss and turn 10 to 12 times a night rather than the standard 100 to 200 times.

The bedding industry recommends replacing mattresses every ten years or so, but luxury models are said to last three times as long. It is important to look at annual cost. If a mattress costs $260 and lasts 7 years, the annual cost is $37 per year. If a $600 mattress lasts 18 years, the cost per year is $33. Mattress size is another issue. Queen size seems to have taken the place of full size in most homes and many hotels. The extra sleeping space is very important, especially since Americans are growing taller and heavier every year.

There are over 800 companies producing mattresses. Each is devising an endless number of variations—different foams, different fibers, different configurations of springs and all different kinds of coverings. Each is trying to develop something a little bit different in a very competitive market, but the basic ingredients are all the same.

How long a mattress lasts depends on its care. A basic rule is to turn a mattress four times a year by flipping it over, and also turning it end to end. A fairly simple recommendation re turning/flipping mattresses is: Use a permanent marker to write “summer” at the head of the bed, “spring” at the foot. Flip the mattress over and write “fall” at the head and “winter” at the foot. Now if the current season is kept at the head of the bed, the mattress will wear evenly. A luxury mattress will give extra comfort and support for years, and also last longer offsetting the extra cost while providing guests more comfort.

Mattress companies have realized that the public is willing to invest in higher-end mattresses. Consumers understand the importance of a comfortable mattress and the results good sleep provides to one's workday. Consumers who spend $125 on a pair of running shoes that they wear only a couple of hours a week are not going to be satisfied with a $300-500 mattress that they sleep on for 8 hours every night for years. Also, when you consider that more than 16 million American adults under age 65 suffer with back problems, it's no surprise that a good mattress is a high priority at home or when traveling.

GHA has generally felt that triple sheeting is an unnecessary waste, and perhaps something out of the past to protect guests from the old scratchy wool blankets. However, because triple sheeting assures guests of not having to touch or come in contact with blankets that are cleaned on a not-so-often basis, we feel triple sheeting is appropriate in many settings and situations. Anything that brings guests to your doors or makes them more comfortable, certainly regarding cleanliness, is a very important factor in retaining business.

If hotels would do one thing regarding bedding that is never done at home, it would be NOT tucking in all the sheets from head to foot. This issue has even been addressed on Seinfeld. Most hotels probably still use all flat sheets, and for ease of bed making and for appearance, housekeepers tuck all sheets under the mattress at the same time. When the guest wants to get into the bed, and tries to pull the top sheet out from under the mattress, both (or all three) sheets are pulled out. The guest must then partially remake the bed by tucking the bottom sheet back under the mattress. Such a small thing can be SO very aggravating. Hotels would do well to either use fitted bottom sheets or tuck only the bottom sheet under the mattress from head to foot as is done in most homes.

The platform bed has become more popular in homes¾making box springs unnecessary. Some like the spare look, the firmer and less resilient feel and the lower cost as well as the fact that platforms lend themselves to small living spaces. A platform that is larger than the mattress can even work as an instant nightstand and extra seating.

All the changes in hotel bedding reflect the shift to a residential feel in hotel guestrooms—helping guests feel like they're at home so that they rest better when traveling.

• Lifekind Products, 800/284-4983, http://www.lifekind.com
• Nirvana Safe Haven, 800/968-9355, http://www.nontoxic.com
• Samina USA, http://www.samina.com
• Shepherd's Dream, 800/966-5540, http://www.shepherdsdream.com
• Vivètique, Scott Carwile, Vice President, ALLY MEMBER, 11134 Rush Street, South El Monte, CA 91733, 800/365-6563, Fax 626/42-1590, Internet: http://www.vivetique.com, e-mail: sacarwile@vivetique.com
• Top-of-the-line, all-natural sleep systems that are individually crafted and hand-finished. Full range of luxurious innerspring, pocketed coil or layered mattresses and bedding made of Pure Grow WoolÔ, organic cotton and latex.
• White Lotus Home, 877/HAND-MADE, http://www.whitelotus.net

• Bassett Mattress, http://www.bassettmattress.com
• Englander Sleep Products, Columbus, OH, 800/837-5337, http://www.englandertsp.com/Point_of_Sale.htm
• Omaha Bedding Co., Omaha, NE, 402/733-8600
• Posture Beauty Sleep, Dallas, TX, 800-R-U-TIRED, http://www.posturebeauty.com
• Sealy Mattress Co., Cleveland, OH, 800/707-3259, http://www.sealy.com
• Serta, Inc., Itasca, IL, 800/426-0371, http://www.serta.com
• Simmons Co. Contract, Norcross, GA, 800/347-9010

Every day we are each responsible for the production of carbon dioxide released into the atmosphere—by using electricity for cooling, heating, watching TV, drying our hair, etc. When energy is created at most of our utility plants (certainly where coal or diesel is burned to create electricity), harmful, invisible CO2 emissions are released into the air. When we drive our vehicles, fuel is burned and CO2 is released into the air. When we take a long driving or flying trip, we're responsible for a lot more of the atmosphere-impacting emissions. When a hotel's laundry uses huge quantities of energy to wash and dry linens and when a hotel's HVAC system uses energy to heat or cool, that energy usage creates emissions and the property is responsible for those emissions.

Atmospheric CO2 is critical to life on Earth. Without its insulating blanket, Earth's surface would be too cold to support life. But the scientists agree¾too much is not a good thing. Since the industrial revolution, atmospheric CO2 has risen to a level the Earth hasn't seen in 450,000 years, and we're already seeing the early impacts of what are predicted to be seriously disruptive, even catastrophic, climate changes.

Carbon builds up quickly in the atmosphere and warms the globe as it does so. The world output of CO2 is estimated to be about 22 billion tons per year. One estimate concludes that by 2050 the Earth's economy may have to be nearly carbon neutral if severe climate change is to be avoided.

When gasoline burns, the resulting carbon atoms bind with oxygen to form CO2. Burning one gallon of gasoline, which is about 80% carbon by weight, puts 19.5 pounds of CO2 into the air. Driving a SUV for a year can create about five tons of the gas.

Being carbon neutral means a person or a business has offset their non-renewable energy usage.

The first and best way to offset energy usage and reach toward being carbon neutral is simply to be energy efficient. Hotels and we can make many choices—resetting thermostats, installing fluorescent bulbs, offering a towel and sheet program, using energy management systems, line drying laundry, driving less, etc.¾that will reduce CO2 impact. However, we'll still be responsible for carbon emissions.

Certainly there are practical limits to how energy efficient we can be, so we need to look seriously at ways to offset the global warming impacts of the energy we must use.

The most straight-forward way of offsetting the emissions for which we are responsible is to plant trees because trees take in CO2 and release oxygen. So, trees remove CO2 and store it as timber in a process called sequestration. We can plant trees on our own or we can contribute to organizations that plant trees for us. However, even environmentalists argue whether planting trees to offset CO2 is a wise choice. Measurement of how much gas a tree takes in is difficult, and it is many years before a tree reaches maturity. Trees can burn down.

Another way to offset CO2 is to choose to purchase Renewal Energy Credits (RECs, also called green tags). We can purchase RECs by contributing to organizations sponsoring renewable energy and energy efficiency projects such as solar, wind or hydroelectric power because they reduce other people's or businesses' harmful emissions.

Purchasing RECs is a way to support the production of clean, renewable electricity, which reduces CO2 pollution from fossil fuel electricity plants. Because of the way the electricity grid works, every kilowatt-hour of electricity from grid-connected wind farms and other renewable sources displaces a kilowatt-hour of electricity from fossil fuels. The resulting reductions in CO2 pollution can be estimated fairly precisely, and some non-profit organizations certify the CO2 results of REC purchases, such as the Climate Neutral Network (http://www.climateneutral.com). Just as you'd need to plant a certain number of trees to offset your CO2 emissions, you need to purchase a certain number of RECs, and in both cases it depends on where the trees are planted, and where the renewable energy is generated. From the Earth's viewpoint, only the amount matters; where CO2 is produced or reduced is irrelevant.

Many REC providers offer calculators that people and businesses can use to estimate their CO2 emissions, simply by entering in the data (kilowatt-hours of electricity, gallons of fuel oil, therms of natural gas, vehicle and flight miles, etc.) and pushing a button. For more complicated business CO2 footprints, the World Resources Institute has excellent tools to help you evaluate your impact at http://www.safeclimate.net, or your REC provider can help.

The US EPA recently launched an online carbon calculator at http://www.usctcgateway.net/tool.

• Multiply the number of electricity kilowatts used in a year by 0.00016. If the energy source uses hydroelectric, solar or wind power, emissions generated will be lower.
• Multiply the number of gas kilowatts consumed in a year by 0.00005.
• Add the two items above to learn the total kilowatts used in a year to find the number of tons of carbon created for your property's or your behalf.
• Multiply the number by five for an approximate number of trees to be planted each year. The variety of tree and the location of the planting program will vary.

Avis Europe offers an option of paying to plant trees to offset gas emissions of their rental cars. Some hotels are involved.

To learn more about being carbon neutral or to go low-carb (not carbohydrates, in this case), see http://www.cO2.org, http://www.chicagoclimatex.com, http://www.self.org/index.asp, http://www.futureforests.com or GHA Ally Member http://www.nativeenergy.com.

• Evaluate the risks of alternative products yourself.
• Find cleaning products that have been certified as environmentally preferable by Green Seal or a similar organization.
• Find cleaning products that have been identified as environmentally preferable by major government agencies.

This article covers technical issues that need to be considered in determining if a product can be a risk to users, building occupants and the environment.

Volatile organic compounds (VOCs) contribute to indoor air pollution and photo-chemical smog. Though cleaning chemicals are not the most significant source of indoor VOCs, Green Seal, a “green” product certification organization, states “they are a significant source of VOCs to the workers who use them.” Inhalation toxicity of any cleaning product is, therefore, an important factor in purchasing decisions.

MSDSheets usually list the VOC level of the product. If not, contact the manufacturer for a technical data sheet or other information that includes the VOC level. Massachusetts has found products in many categories with a zero level of VOC, and Federal regulations limit the amount of VOCs permitted in particular categories of cleaning products (see following table).

• Avoid aerosol products because they almost always contain more VOCs than non-aerosol equivalents.
• Be sure the product is within the Federal legal limit for VOC content (see following table).
• Compare comparable products and choose the one with the lowest VOC level.

Many janitorial cleaning products contain chemicals that are either mildly or strongly irritating to the skin and/or eyes. These substances are typically either highly alkaline (with a very high pH of 11 or above) or highly acidic (with a very low pH of 2 or below). The pH level is usually listed on the MSDS under “Physical Data.” Products with either a very high or a very low pH level should be avoided whenever possible. A pH of 7 is neutral, so products with a pH closer to 7 are usually less irritating.

The Janitorial Products Pollution Prevention Project has published an extensive list of toxic chemicals potentially found in cleaning supplies that are irritating to the skin and/or eyes. The list indicates the severity of the effects of each chemical, ranging from temporary irritation to burns and blindness. For fact sheets on specific chemicals that the project recommends should not be used, that it recommends should be used only with extreme care (and avoided if possible), or that it recommends should be used with routine care, see http://www.westp2net.org/Janitorial/tools/riskevaluation.htm.

Green Seal has also looked at a variety of chemicals used in cleaning products and produced a matrix indicating which of these chemicals are highly or mildly irritating. This information can be found in Appendix A of Green Seal's “Survey of General-Purpose Cleaners, Bathroom Cleaners, and Glass Cleaners,” published 5/02 as part of their efforts to produce a standard for institutional cleaners. It is available at http://www.greenseal.org.

A wide variety of toxic chemicals are found in janitorial cleaning supplies, some of which are associated with human health effects and ecological impacts, including death, cancer, damage to major organs, and interference with normal reproduction and development, among other things. Toxic chemicals contained in cleaning products can be identified by reviewing product labels, MSDSs and web sites, although these can be limited. However, even if the only information available on the product is its MSDS, this can often provide sufficient information to enable potential users to make a decision about its use.

Allowable VOC Content of Cleaning Products*

*Note that states or localities may have more stringent limits. This table refers to the VOC level allowed in the ready-to-use product. To calculate the VOC level from a MSDS for a concentrate, divide the VOC level on the MSDS by the recommended dilution factor.

**Code of Federal Regulations, Title 40, Chapter I, Part 59, “National Volatile Organic Compound Emission Standards for Consumer and Commercial Products.”

- Signifies that no standard has been set or that no information is available on this type of product.

For example, para-dichlorobenzene (para) is a persistent, bioaccumulative, toxic chemical (PBT) frequently found in deodorizing urinal blocks. Para can be harmful to workers who breathe large amounts of the deodorant vapors and can also contaminate surface water or water supplies when flushed into the sewer system. According to the Agency for Toxic substances and Disease Registry, para has been found in 13% of surface drinking water samples in the US and in trout from the Great Lakes. It was also found in over 20% of the streams surveyed by the US Geological Survey in 1999 and 2000. Alternatives are available, such as sulfonated or enzyme-based urinal blocks. Another option is experimenting with cleaning practices that eliminate the need for the blocks. A county in New York tested several alternative deodorant blocks and then specified non-para-containing urinal blocks. Their new choice prevented approximately one ton of para blocks from entering the sewer system.

Because most jurisdictions limit the phosphate content of cleaners, most products on the market do not contain high levels of phosphates, which can promote algae blooms in bodies of water. Be aware that not all cleaners are affected under these laws including specialty cleaners such as trisodium phosphate (TSP). Other chemicals to avoid include ethylene diamine tetraacetic acid (EDTA) and nitrolotriacetic acid (NTA). These chemicals are not normally biodegradable and can cause problems in water treatment plants by preventing the removal of metals from the wastewater.

Web Sites with Additional Information on Toxic Chemicals

• http://www.scorecard.org/chemical-profiles/ offers easy-to-understand information on the hazards associated with thousands of toxic chemicals and links to many other sources.
• http://www.westp2net.org/janitorial/jp4.htm provides fact sheets on janitorial pollution prevention and worker safety, information on particular chemicals used by janitors, and reports on the Santa Clara County and Richmond, CA, Janitorial Products Pollution Prevention Projects.
• http://www.chemfinder.com is a searchable database of basic information and toxicology links for almost any chemical.
• http://siri.uvm.edu/msds is a material safety data sheet archive, providing links to hundreds of MSDSs for products and individual chemicals.
• http://www.cdc.gov/niosh/81-123.html offers a database of occupational health guidelines for chemicals considered hazardous by the National Institute of Occupational Safety and Health (NIOSH).
• http://www.atsdr.cdc.gov/toxfaq.html offers a database of easy-to-read fact sheets on the hazards of a number of chemicals.
• http://ntp-server.niehs.nih.gov/ offers a database of information on many toxic chemicals selected by the National Toxicology Program (NTP), as well as the NTP's “Ninth Report on Carcinogens” (released in 2000), with results of studies updated every two years.
• http://www.state.nj.us/health/eoh/rtkweb/rtkhsfs.htm offers fact sheets covering workers health and safety information on many hazardous chemicals.
• http://www.epa.gov/enviro/html/emci/chemref/index.html, the US EPA's Master Chemical Integrator, is a single-location master list integrating the databases of chemicals monitored in all its major programs: Air, Water, Hazardous Waste, Superfund and Toxic Release Inventory. Invaluable in negotiating the maze of EPA resources on the web.

Some of these databases, and many of the certification organizations and government-sponsored pilot projects studying the toxic effects of janitorial cleaning chemicals, may also cite universally accepted sources of information such as the International Agency for Research on Cancer (http://www.iarc.fr) and the National Library of Medicine's ToxNet database (http://toxnet.nlm.nih.gov/). However, the nonscientist may find the information contained at these sites difficult to understand.

Product dyes is another important issue. Some manufacturers are willing to supply their products with or without colorants. Factors to consider on both sides of the issue are: Undyed products are free of chemical dyes, which are often environmental toxicants and sometimes are carcinogens. Yet many cleaning companies prefer dyed products because they reduce the risk that janitors will mix up products, with dangerous results. One alternative is using colored bottles, or some other clear visual distinction between different products or different concentrations of the same product.

In addition to differences in janitorial cleaning products themselves, amounts and types of packaging may differ among brands. To reduce packaging waste, many environmentally preferable cleaning products can be purchased in bulk or in concentrate form, and many come in containers that are reusable, refillable, recyclable or made with recycled content. In addition, a growing number of products come in containers designed to minimize occupational exposure when their contents are transferred to another container before or during use.

• Ask if the vendor will take back empty containers for reuse.
• Ask what kind of plastic (or other material) the containers are made of, and speak with the facility's recycling vendor or an appropriate local official to find out if these containers are recyclable in your area.
• Ask the vendor if the packaging incorporates recycled content.
• Avoid polyvinyl chloride (PVC) packaging, which is not recyclable and may contain metals and/or phthalates (these are persistent, bioaccumulative, toxic chemicals and possible reproductive toxins).
• Ask if the product comes in concentrate form.
• Ask if automatic dispensing equipment is available to reduce waste and minimize worker exposure to the concentrate.
• Product Literature and Training Materials
• Product literature should provide adequate information to enable potential consumers to make decisions about when and how to use the product. If the information needed to make these decisions is not available, the manufacturer may not be committed to providing a safe product.

• How to store, mix and use the product.
• Any chemicals with which the product is incompatible.
• How to access the supplier's customer service department for answers to health, safety or environmental questions.
• How to properly dispose of unused products, wastes and containers.

Probably the most important part of any structure is its roof. When compared with other portions of a building envelope, the roof has a shorter life, is much less durable and less energy-efficient. Over the normal lifetime of a building, the average roof needs to be replaced four times. Over 75% of roofing work in the US is re-roofing, and it is the second largest contributor to solid waste generation in the US.

The goal is to keep rain, sleet and snow out and to shield the interior as much as possible from the sun's heat. There are many choices of roofing materials, but probably true that the more costly the roof, the longer its expected life. Choice of roofing materials depends mostly on location, i.e., how hot or how cold temperatures can be. Geographically, roof system choices should be determined with regard for that area's weather conditions.

The simple fact is that white reflects heat while black absorbs it, so dark roofs in hot areas are unwise. Light-colored roofs can have a reflectance value as high as 85% while a dark roof may have a reflectance value of 10% or less. Cool roof membranes reduce air conditioning energy required to maintain comfort and substantially reduce the peak roof temperatures. Reduced roof temperatures improve the durability and extend the life of the system. One study by the Florida Solar Energy Center found that AC energy use was reduced by an average of 23% via increased roof reflectance. Significant differences were also found in attic temperatures. A minimum energy savings of 10-20% is expected from an energy-efficient roof that incorporates a radiant barrier and light-colored roofing material.

In areas where hot weather is predominant, white reflective, lightweight roofing membrane is a common choice as well as single-ply or aluminum cap sheet roofs. Where wet winter weather is predominant, EPDM membrane or built-up roofing are the systems of choice. In cold, dry areas, insulated PVC membranes work well. Very wet areas require roofing that can tolerate standing water for long periods.

Moisture tolerance and wind resistance are the two major factors that improve the energy efficiency and durability of low-slope roofing systems. Moisture is the precursor to premature failure of roofing systems because the insulation is degraded, metal components such as fasteners and metal decks corrode and excessive weight is added to the roofing system. A study found that if low-slope roofing could be kept dry, over three-fourths of a quadrillion Btus of energy could be saved each year in the US.

Wind is the second largest contributor to premature roofing failure. About ten billion dollars is paid out in insurance claims each year to compensate for natural disaster losses, most of which are caused by wind. Approximately 50% of that money goes to replace roofs that have been damaged or lost because of wind.

Currently, the roof of a typical commercial building has an average life of 12 years and a 12 R-value. The goal of Oak Ridge National Laboratory's R30/30 roofing program is to demonstrate the marketability of new roof systems that have an average service life of 30 years and a 30 R-value. For further information on the study, see http://www.ornl.gov/sci/roofs+walls/research/R30.htm.

• Asphalt Shingles: Composition, Fiberglas or organic. White shingles are available with 40% reflectance. Crushed granite granules are pressed into the shingles while hot and soft. Usually contain an additive to inhibit biological growth to avoid roof discoloration. ISP Minerals of Hagerstown, MD, has developed a whiter white roofing granule which can be fabricated into shingles with reflectance exceeding 50%.
• Bitumin: Various mixtures of hydrocarbon products which can be natural or created through the distillation of petroleum or coal.
• Built-Up Roof: Also referred to as “tar and gravel” or “hot mopped” roofing, multiple layers create a flat or low-sloped roof. Layers alternate between felt and hot tar with a top layer of fine gravel.
• Cementitious Roofing: Tiles are made of steam-cured cellulose fiber-reinforced portland cement or concrete and are very durable, resisting weathering, insects, fire and fungus. Wind uplift is resisted by their weight.
• Clay Tile Roofing: Made of kiln-fired clay, it is one of the oldest and most durable of roofing materials. Extremely weather-resistant, fire-proof and insect-proof. Usually requires strong structural roof decks. Fastened with clips and fasteners. Cools quickly when temperatures drop.
• Coal Tar Pitch: A water-proofing material made of bituminous material used with tar and gravel built-up roofing.
• Coatings: Range from white paint to elastomeric, ceramic and aluminized coatings. Choose a reflective product that maximizes reflectance. Not all white or light-colored products are highly reflective. Choose long lasting products because they're good for the environment, are suitable for your application and have lower VOC levels.
• Fire Rating: Fire resistance ratings for roofs range from A (highest) to C (lowest). Some materials do not carry a rating. Choose a B rating, at a minimum. Products should be rated by an independent, third party organization, such as Underwriters Laboratories.
• Flashing: Whenever roofing is stopped and started again, or stopped, this seal prevents the entrance of water or wind.
• Longevity: Products with long lives are environmentally more efficient since they create little or no additional manufacturing, shipping, installation, disposal or environmental impacts. The value of the property can also be increased. GHA suggests products with a life of 20+ years be chosen.
• Membrane Roofing, Plastic: Also known as burnt-on roofing because it is flame sealed, this system is like a large, shrinkwrap sheet covering the roof frame and underlayment. The membrane may be made of a variety of materials, from rubber to thermoplastic. Common types are EPDM (ethylene propylene diene monomer), CPE (chloro-polythylene) and CSPE (chloro-sulfonated-polyethylene).
• Metal Roofing: Available in aluminum, copper and steel, it can be purchased painted or coated. It is very durable and insect and mold resistant. Though it can be reflective, metal can get very hot.
• Recycled/Recyclable Products: These materials can reduce manufacturing energy consumption and pressure on landfills. Examples are aluminum panels made of recycled drink cans or tile that incorporates fly-ash (by-product of coal combustion) as fillers.
• Reflectance: Roofing material's ability to reflect the heat of the sun. A totally reflectant surface has a reflectance rating of 1 (or 100%).
• Standing Seam: A joint or connection which can be used on metal roofing
• Wind Resistance: In areas that receive high winds, look for products that have been rated for wind resistance or tested by an independent lab under simulated high-wind conditions.

For low-slope Florida roofs, roofing systems with one, two or three layers of conventional Fiberglas felt underneath work well. Also, coal tar pitch, either cold or hot applied, tolerates standing water and is probably the most durable. Metal standing seam systems fully enclosing the rooftop or installed as facades on the outer edges of the roof with a flat area inside the metal are appropriate.

Foot traffic on a roof is a critical issue when choosing a roofing system. When HVAC or mechanical systems are on the roof and must be maintained, foot traffic shortens the life of the roofing system. Tools and equipment can be dropped, damaging roofing. Any equipment on a roof should be sitting on mechanical curbs rather than directly on the roofing. The best choice by far is to have any equipment enclosed in a separate structure with a roof over it and raised off the roofing system. Built-up roofing is most common where foot traffic is an issue.

The height of the building is also important criteria when choosing roofing. If a building is more than two stories high, hot asphalt-applied systems are not advisable. The hot asphalt must be pumped up from the ground which means the temperature drops during application. Because of the danger of having a kettle of tar with an open flame on a roof, it is illegal in many municipalities because of the fire hazard.

• Weekly: Walk the roof. Check to be sure all drains are open and functional. Remove any debris. Inspect for tears in the roofing system or damaged flashing.
• Every Six Months: Inspect rain caps. Caulk as necessary. Check all rooms under roof for staining from roof leaks. Repair as necessary. White roofs must be washed down about twice a year to maintain reflectance. Weather-degraded or dirty roofs are less reflectant.
• Yearly: Have the entire roof infrared scanned. Evaluate water concentration in images. If under warranty, a manufacturer's or installer's rep should inspect the roof.

Many companies are now offering a truly green roof for flat roof spaces—a roof covered with grasses or sedums. These aesthetically-pleasing landscaped roofs provide the environmental benefits of clean air, reduced water run-off and energy conservation. The system replaces the conventional exposed roof surface of asphalt, concrete or stone ballast with an engineered system of plants, soil and drainage over a highly-reliable waterproofing membrane. The low-maintenance system also provides ecological benefits and contributes to municipal goals of decreasing roof areas while increasing green spaces.

The US Environmental Protection Agency's Office of Pesticide Programs describes antimicrobial products as those “used to destroy or suppress the growth of harmful microorganisms” which are bacteria, viruses or fungi on inanimate surfaces, but not in humans or animals. Because many terms are used to describe antimicrobials, it is important to distinguish them by their properties.

Please note that antimicrobials should not also be used as cleaning products. The surface should be cleaned first with a true cleaning product, and then an antimicrobial product should be applied to rid the surface of harmful microorganisms remaining.

• DISINFECTANTS are used “on hard inanimate surfaces and objects to destroy or irreversibly inactivate all forms of microbial life but not necessarily their spores” which are the developmental reproductive form of a microbe. All disinfectants do not kill all types of microbes and viruses, but the label of each product should reveal the microorganisms against which the product is effective.
• The EPA says a product may be labeled a “general” or “broad-spectrum” disinfectant “if (it) is effective against both Gram-positive and Gram-negative bacteria.” A disinfectant product may be labeled hospital- or medical-grade only if it meets the requirements of a general disinfectant and is also effective against the nosocomial bacterial pathogen Pseudomonas aeruginosa. Tuberculosis or HIV microbes are not necessarily killed by hospital-grade disinfectants.
• SANITIZERS are “used to reduce, but not necessarily eliminate microorganisms . . . to levels considered safe as determined by public health codes or regulations . . .. Non-food contact surface sanitizers include carpet sanitizers, air sanitizers, laundry additives and in-tank toilet bowl sanitizers,” according to the US EPA.
• STERILIZERS are products “used to destroy or eliminate all forms of microbial life, including . . . their spores.” Sterilizers are primarily used on medical instruments that enter the body in health care settings.
• ANTISEPTICS are products used to destroy a variety of microbes, but because they are used in or on people or animals, they are not generally referred to as antimicrobial. Instead, they are considered drugs and are regulated by the US Food and Drug Administration (FDA). These products are not used by housekeeping staff in their work.

All antimicrobials (except those intended to treat animals or humans) are considered pesticides by the US EPA, and they are registered and regulated under the Federal Insecticide, Fungicide and Rodenticide Act (FIFRA). Manufacturers must also provide detailed information on the product's chemical composition and documentation of its effectiveness against specific microorganisms and any hazards associated with its use. Despite these regulations, remember that “unreasonable adverse effect” is open to interpretation—many registered pesticides will have some adverse effects on human health and the environment.

The status of a registered pesticide along with information on its efficacy can be found at California Environmental Protection Agency USEPA/OPP Pesticide Related Database Queries page at http://www.cdpr.ca.gov/docs/epa/epamenu.htm.

It is important to use antimicrobials where they are needed, but their use should always be evaluated carefully. The use of antimicrobials is a hotly debated issue among public health professionals, some of whom are concerned that widespread use of these agents in consumer products is contributing to the growth of strains of bacteria that are resistant to standard antibiotics. Also, some environmentalists are concerned that antimicrobial chemicals can be toxic to users and to the environment in general, and that they are overused in some settings.

• QUATERNARY AMMONIUM COMPOUNDS, collectively known as “quats” include the commonly-used benzalkonium chloride (alkyl dimethylzylammonium chloride). Effective as disinfectants or sanitizers on many types of bacteria and some viruses, they are at times combined with other chemicals such as alcohols to form disinfectants that kill a wider range of microorganisms. Because the presence of blood, soil or other materials reduces the effectiveness of quats, surfaces should be cleaned before the quat is used. Be aware that quats may stain floor tile.

  Occupational asthma, allergies or skin sensitization can be caused by repeated exposure to quats. Though very concentrated solutions are corrosive, most off-the-shelf preparations are not concentrated enough to corrode the skin. Benzalkonium chloride is listed as a suspected gastrointestinal and liver toxicant on the Environmental Defense's Scorecard (http://www.scorecard.org). Other quat products may have the same attributes. Goggles and gloves should be worn by the users of quat products.

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  PHENOLS are often effective on a wider range of organisms than quats, and many are effective against tuberculosis (always check the label). Usual phenolic compounds used in products are ortho-phenylphenol, o-benzyl-p-chlorophenol, and p-tert-amylphenol. These products may discolor and corrode plastic and painted surfaces or cause rubber to deteriorate. Phenols are usually more expensive than quats or chlorine bleach.

  The environmental impact of phenols is considered to be “high” by the Janitorial Products Pollution Prevention Project. All of these products can be very irritating to the eyes and skin. The State of California lists ortho-phenylphenol as a carcinogen, and p-tert-amylphenol can be absorbed through the skin. MSDSs and product literature should be consulted and proper precautions should be followed when using any product containing phenol or phenolic compounds.

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  CHLORINE BLEACH, usually a 5.25% solution of sodium hypochlorite is, unfortunately, a commonly used disinfectant in medical, commercial and household settings. Different dilutions are appropriate for different applications. A clean surface requires no more than a 1:10 dilution to be effective against many viruses, molds, mildews and bacteria, including many spores and tuberculosis. Manufacturers often recommend higher concentrations, usually 1:5, but they are selling chlorine! Surfaces must be cleaned before chlorine bleach is used because chlorine is not a cleaner, and becomes less effective in the presence of organic matter, dirt, etc. Bleach deteriorates rapidly, even in a closed container, and loses half its potency after one month. Bleach is highly toxic when mixed with ammonia or quats, forming chloramine gas. Bleach can also produce chlorine gas when mixed with or used in conjunction with strong acids, such as toilet bowl cleaners. Bleach can also discolor fabrics and is corrosive to most metals.

  Concentrated hypochlorite contact can cause corrosive damage to the eyes, skin, nails and mucous membranes. Household bleach at a concentration of 5.25%, however, is not corrosive unless exposure occurs over a long period. Breathing in the fumes of cleaners containing a high concentration of chlorine can cause irritation of the lungs which is particularly dangerous for those with heart conditions or chronic respiratory problems. Safety goggles, masks, gloves, aprons or other protective clothing should be worn by those handling concentrated solutions of chlorine bleach. A plentiful supply of fresh air is necessary.

  A further concern re chlorine bleach is when the manufacturer uses a mercury cell process which leaves contaminant mercury in the product. Though the concentration of mercury may not be high enough to cause health risks, it may be sufficient to trip the mercury limit allowed in water discharged down the drain to a water treatment plant. Mercury is a potent neurotoxin responsible for many environmental and health problems, which have resulted in government agencies issuing advisories against the consumption of many types of fish.

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  ALCOHOLS commonly found in disinfectants are ethyl alcohol (ethanol) and isopropyl alcohol (isopropanol) which are usually combined with phenolic compounds or ammonium quats in commercial products. Alcohols alone are effective against some bacterial and fungal species—combined with other ingredients, their efficacy range may be expanded.

  Ethyl and isopropyl alcohol in very concentrated solutions can have significant safety and health effects. They are very volatile, flammable liquids in concentration and produce poisonous gases in a fire. Alcohol products should be stored in a cool area, away from heat and sparking equipment. Alcohol is 100% VOC.

  Ethyl and isopropyl alcohol are absorbed through the skin and can irritate the skin, eyes, upper respiratory tract and throat. Prolonged exposure in an enclosed or poorly ventilated area to products that are 10%+ alcohol can also cause dizziness, headache, decreased pulse and blood pressure, vomiting and collapse. Staff who handle concentrated alcohol solutions must be provided with ventilation and protective equipment and with solvent-resistant clothes and gloves, splash-proof goggles and face shields.

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  ALDEHYDES (glutaraldehyde and formaldehyde) are most often used as sterilizers, but they may also be found in some disinfectants—particularly those used in medical, agricultural or manufacturing settings.

  These substances are very toxic, and should only be used with protective equipment, and can cause severe skin, eye and respiratory irritation, headache, nausea and vomiting. Products containing these ingredients should be avoided.

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  IODINE in iodine products can be effective against some bacteria, viruses and tuberculosis. However, it's necessary to check the label to determine on what types of organisms the product is effective. Iodine products are not cleaners, so surfaces must be cleaned first.

  The Janitorial Products Pollution Prevention Project classifies iodine as having a “high environmental impact.” Concentrated solutions can cause severe skin irritation, burns and allergic reactions. Iodine vapor can irritate the eyes, nose and throat. Breathing iodine can cause coughing, shortness of breath and pulmonary edema or fluid on the lungs. Because this chemical has limited effectiveness and several unhealthy and unpleasant effects, it should be avoided.

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  OXIDIZERS such as hydrogen peroxide and peracetic acid (also known as peroxyacetic acid) are less common disinfecting ingredients. They are considered “environmentally preferable” by some because of fewer toxic by-products than quats or chlorine. Peracetic acid is almost never used in janitorial cleaners, and is much more toxic than hydrogen peroxide. It can be corrosive to the skin at concentrations below 10% and can cause irreversible eye damage at concentrations as low as 0.2%. Exposure to high levels of peracetic acid can cause liver and kidney damage and pulmonary edema.

  Though hydrogen peroxide is corrosive to the skin at concentrations higher than 50% and will cause irreversible eye damage at concentrations over 10%, few commercial janitorial cleaners contain over 10% hydrogen peroxide. Dilutions that are ready-to-use normally contain less than 2% hydrogen peroxide, which should not be irritating to the skin. At high concentrations, hydrogen peroxide can be irritating to the nose, throat and lungs.

  Concentrated solutions of hydrogen peroxide and peracetic acid are highly reactive and have a low flash point. Considered explosion hazards, they must be stored with care to avoid contact with combustible materials, with each other and with other chemicals. Check the MSDS of each product to determine if the concentration is high enough to warrant special storage conditions. Like bleach, concentrates are best stored separately from other cleaning products.

Disinfectants can be the most toxic chemicals used by housekeeping staff. Proper use and protection techniques will reduce environmental and health impacts, making choices about which disinfectants are necessary under which circumstances and substitution of nontoxic or less toxic alternatives when possible extremely important.

• Select the correct product by determining the targeted organisms, and choosing products that contain the specific US EPA-registered ingredients needed to kill.
• Determine how often to disinfect by evaluating the amount of traffic, by identifying the surfaces that are touched most often and by checking US EPA disinfection guidelines, as well as the US Center for Disease Control (CDC) and other agencies info.
• Properly dilute products according to the manufacturer's instructions. Using disinfectants at full strength is seldom necessary, is wasteful and is dangerous to the users.
• Always clean before disinfecting. Almost all disinfectants require that the surface be clean (free of dirt, grease, oil and organic substances such as blood) in order for the disinfectant to be effective. Once the surface is clean, the disinfectant may be applied and left in place for the time period recommended. It may be appropriate for the housekeeper to apply the disinfectant and then perform other tasks for the recommended time period before rinsing the disinfected surface.

Though combination products are available, the two steps are still required. Because a disinfectant is not required on the cleaning step, using two different products reduces the amount of disinfectant used.

• Determining the equipment needed to ensure proper dilution and easy use.
• Calibrate dispensing equipment carefully and often—at least every time a new container of disinfectant is opened.
• Calibrate equipment using water instead of the chemical product.
• When calibrating, check the equipment for leaks and malfunctions.
• Measure the concentrate before putting it in the dilution tank.
• Use pumps and spigots to decrease the likelihood of spills and contact with skin.
• Use the lowest concentration recommended to achieve the necessary level of antimicrobial activity. Using higher concentrations than are recommended will not increase the effectiveness, but may increase the likelihood of injury, equipment damage and environmental pollution.
• Use the least amount of the solution to obtain the desired level of microbial control which will minimize waste and reduce the potential for microorganisms to increase resistance to specific chemicals.
• Mix only the amount necessary. Do not mix a gallon when only a quart is needed.
• Always label diluted disinfectants by dilution, name and date of dilution.

Manufacturer's instructions should provide information on determining an expiration date of diluted disinfectants preventing inappropriate use and disposal.

• Keep containers tightly closed when not in use.
• Store disinfectants on lower shelves in their original container, and be sure labels are tightly affixed.
• Disinfectants must be stored in compatible containers, e.g., corrosives must not be stored in metal containers.
• Transfer of disinfectants from one container to another must be minimized.
• Spills must be cleaned up immediately. Refer to the MSDS to be sure the residue of spills is properly managed.
• Drip pans under spouts are necessary to catch and contain drips.
• Written procedures for disinfectant use based on current needs and equipment must be established. Post disinfectant use procedures and train all staff. If products or conditions change, be sure procedures are revised and staff is updated.
• Containers should be checked regularly for leaks, breaks, rust or other corrosion. If a leak or break occurs, transfer the product into another properly-labeled container.

Disinfectant use is growing in the US for several reasons. Bacteria contamination of food, a cultural aversion to germs, lack of understanding regarding the power to remove microbes of non-disinfectant cleaners as well as regulatory mandates in health care settings are all involved. Because disinfection can result in the substitution of a chemical hazard for a biological one, disinfection should only be done when the biohazard outweighs the chemical hazard.

There is some disagreement regarding the need for routine disinfection of public spaces. The CDC suggests that thoroughly cleaning all hard surfaces that people touch frequently is the most important step in preventing the spread of disease. However, some experts suggest that staff also use a disinfectant to kill any bacteria and viruses that may remain. The Janitorial Products Pollution Prevention Project suggests an institutional-grade disinfectant for daily use on hard surfaces in high-traffic restrooms and food preparation areas. In addition, milder antimicrobials (sanitizers) “May be used on carpets or in toilet tanks where the goal is to reduce germs to a safe level (typically 0.1%) rather than completely eliminate them.

Other experts disagree, suggesting that the use of a disinfectant be carefully evaluated and note that disinfectants poison the organism but do not clean hard surfaces. In contrast, a thorough cleaning not only kills most microbes but also removes the food and water they need to survive. Undoubtedly, the best approach is to ask whether disinfection is really necessary. Unless a surface or equipment is likely to come into contact with broken skin or mucous membranes, general surface cleaning can be accomplished by washing with a detergent, rinsing and thoroughly drying.

The guiding principle is to prevent the accumulation of germs on surfaces we touch. Cleaning products can often accomplish this goal by themselves. It is not absolutely essential to actually kill these organisms before removing them.

Dishwashing detergents and hand soaps intended for general restroom use often contain antimicrobial ingredients such as triclosan. In most cases, there is no need for these antimicrobials, as concern is growing that their widespread use is producing resistant strains of bacteria. Instead, thorough hand-washing provides the best everyday protection.

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