ADELPHI, MD.—The University of Maryland University College (UMUC) Inn and Conference Center by Marriott announced significant savings from its recycling and composting programs implemented in February 2008. At the program’s one-year anniversary, the UMUC Inn and Conference Center has figures showing that it has significantly reduced its waste stream. In 2008, approximately 28 tons of trash per month (336 tons per year) left the hotel, as compared to 2007, with 37 tons per month (444 tons per year). Of the 336 tons, 10 percent is recycled (glass, metal, paper, cardboard), 32 percent is composted (food scraps, plant materials), and 52 percent is trash that goes into landfills. The recycling and composting resulted in annual savings of $6,000. The hotel believes that this is just the start, with more monetary savings to come as they improve their plan.
“We are thrilled to be able to announce this savings at our first year anniversary of implementing these trend-setting initiatives,” says Michael McCarthy, general manager at the Marriott UMUC Inn and Conference Center. “Because this is new for us, we continue to fine-tune our programs for even better results. We saw a cost savings and we are reducing our carbon footprint—both goals of the program.”
UMUC Inn and Conference Center’s success is the result of several key initiatives. The hotel launched a green team last year. The team hired a compost vendor, EnviRelation Inc., which educated hotel staff on the art of composting—what can be composted and how to separate that material out—and transports the material to a composting farm. There the raw material is mixed with other organic matter and broken down into nutrient-rich soil used in erosion control, land and stream reclamation, wetland construction, and as landfill cover.
With the help of recycling vendor, Pinnacle Waste, Inc., the team also developed a recycling plan and trained employees on what can be recycled and how to separate the material. In addition, the team also looked at other areas of the hotel that could be “greened,” including the restaurant and kitchen, and implemented a variety of programs there. The UMUC Inn also was one of the first to offer “green” meetings and events, with a variety of options designed to reduce waste and be better for the environment.
The hotel is actively involved with groups dedicated to running eco-friendly businesses, such as the Green Hotel Association, Green Meetings Industry Council and Green Drinks Gaithersburg. Exposure to these groups allows the hotel’s green team to share their industry knowledge and learn best practices. Together, all of these initiatives add up to savings for the hotel and the environment.
Go to the University of Maryland University College (UMUC) Inn and Conference Center by Marriott.
