Beltsville Hotel Breakfast

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Maryland Green Hotel

The Comfort Inn Capital Beltway takes being an active part of the Beltsville community very seriously and part of the greater global community even more so. We have taken great measures to reduce our carbon and energy consumption footprint, and conserve the natural resources around the College Park MD area.

As a result of our energy conserving efforts, the our eco-friendly hotel near College Park, Bethesda, Silver Spring and Laurel MD has been certified as a Maryland Green Travel Partner. This program recognizes tourism-related businesses that are committed to reducing their environmental impact. The program provides guidance and resources for these businesses to evaluate their operations, set goals, and take specific actions toward environmental sustainability. 

Waste Reduction
We use the following best management practices:
  • Have a plan in place to reduce property waste
  • Track overall waste bills and established baseline data for quantity of wastes produced

Kitchen and Prep / Dining / Catering / Meetings and Events / Campground Snack Bar
  • Donate excess food from events
  • Use effective food inventory control to minimize waste

Restrooms
  • Use bulk soap dispensers in public restrooms
  • Purchase recycled-content paper towels and toilet paper

Registration / Office
  • Use last-in/first-out inventory and effective labeling systems
  • Use electronic correspondence and forms
  • Purchase from vendors and service providers with a commitment to the environment
  • Make 2-sided copies / printed materials and avoid making extra copies
  • Use recycled content paper for copies / printed materials
  • Remove facility and staff names from junk mail lists when possible
  • Reuse scrap paper for notes

Recycling
We have recycling receptacles throughout the hotel

We are recycling:
  • Food Wastes
  • Newspaper
  • Office Paper
  • Printer and copy machine toner cartridges

Water Conservation
  • Have a plan in place to reduce property water usage
  • Track water bills and established baseline data on water usage and wastewater generation
  • Assessed production for water-conserving opportunities during cleaning procedures
  • Perform preventative maintenance to stop drips and leaks
  • Defrost foods ahead of time in refrigerators to avoid the need for running-water defrost

Use or installed the following devices:
  • aerators on faucets (0.5 gpm or less for lavatory and 2.2 gpm or less for kitchen faucets)
  • low flow toilets (1.6 gpf or less)
  • low flow urinals (1 gpf or less)

Energy Efficiency
We use the following best management practices:
  • Have a plan in place to reduce property energy usage
  • Track overall energy bills and establish baseline energy usage
  • Have a numeric goal to reduce energy usage over time

Kitchen
  • Confirmed that all refrigerator, freezer and oven gaskets provide a good seal, or replaced
  • Routinely clean condenser coils on all refrigeration equipment

Lighting:
  • Turn off lights in unoccupied rooms
  • Minimize the use of lighting during night cleaning
  • Use of directional, downward-facing, lighting in parking areas and other outdoor areas
  • Use high efficiency fluorescent ballasts and lamps - T-5's & T-8's

Heating and Cooling
  • Have a high efficiency heating and air-conditioning HVAC system
  • Regularly perform preventative maintenance on HVAC system
  • Minimize the use of lighting during night cleaning

Energy Efficiency:
  • ENERGY STAR computers, appliances, office equipments etc.

Linen Service and Laundry:
We use these best management practices:
  • Provide optional linen service - Change linens only upon request
  • Train staff on the process for optional linen service
  • Have signage in each room explaining the linen reuse procedures
  • Have water- and energy-efficient washers and dryers
  • Use non-phosphate, non-toxic and biodegradable laundry detergents

Measurable Results
1) Started an initiative with our guests to recycle paper & plastic which has resulted in 300 lbs. of recycled material YTD 2) Reduced water/waste use by 10% in Quarter 

  
 
 
Monday May 25, 2015
 
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