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Recognizing that environmental stewardship
is a core Jewish value, Isabella Freedman is committed to operating
our facility in ways that minimize our impact on the natural environment.
(To learn more about environmentally conscious building and facility
management, please visit the US
Green Building Council’s website). At Isabella Freedman
we:
Conserve Energy and Water by
- Upgrading all lighting throughout the facility to be as efficient
as possible. From 2002–2003, our electricity consumption
fell by 20% despite growth in our facilities.
- Purchasing energy and water efficient models when replacing
lights, toilets, and washing machines.
- Installing low-flow eco-sprayers in the kitchen.
- Turning off heat and air conditioning when buildings are vacant.
- Installing only low-e double pane windows when replacing windows.
- Installing motion sensors and timers on lights throughout the
facility (turned off on Shabbat).
- Establishing a policy to change the sheets and towels every
third day, except in the cases of a shorter retreat or a customer
request.
- Washing laundry with phosphate-free detergents.
- Installing programmable thermostats in all new buildings and
when replacing old thermostats.
- Installing new, more efficient furnaces with AFUE ratings of
90 or higher. Click
here to learn more about efficient furnaces.
- Harvesting rainwater for landscape irrigation.
- Purchasing new air conditioning units rated at least SEER 14.
Limit the Use of Toxic Chemicals by
- Prohibiting the use of synthetic chemicals or pesticides anywhere
on the grounds.
- Painting all indoor spaces with low or no VOC paint.
- Using treated lumber for building projects that does not contain
arsenic.
- Using laminated wood flooring with at least 35% FSC Certified
wood content. Click here to learn
more about responsible forest products.
Prepare and Serve Food with the Environment
in Mind by
- Purchasing produce from local organic growers whenever possible.
- Using herbs grown on site, eggs from our chicken coop, and
honey from our bee hives when they are available.
- Composting all vegetable and fruit scraps.
- Using reusable utensils, flatware, and table settings and avoiding
Styrofoam completely.
- Using cloth napkins or recycled paper napkins when disposables
are necessary.
Reduce Waste by
- Providing recycling bins in main meeting areas.
- Installing 100% recycled carpets in the newly renovated office.
- Separating the recyclable content from the waste collected
daily from guest rooms.
- Using recycled paper and paper products in the office as well
as in the public bathrooms.
- Having a local recycling vendor pick up bottles, cans, plastics,
cardboard, and newspapers twice a week.
- Donating, when feasible, larger items such as furniture, tires,
appliances, and bedding, rather than discarding them to the landfill.
- Training new staff on recycling policies.
Isabella Freedman is a proud member of the Green
Restaurant Association.
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