GreenOver™ Checklist

Addresses everyday environmental concerns to businesses including reducing office paper consumption, reducing common hazardous materials, recycling and reusing materials, conserving energy, and conserving water.  This list is periodically updated.

Generate environmental awareness.

• Make being Green a strategic initiative for your business.
• Promote being Green on your collateral material, website, and e-mail.
• Advertise with like-minded organizations through co-branding.
• Buy from Green friendly suppliers.
• Educate your employees, clientele and vendors about the advantages of joining a Green business network.

Recycle and Reuse these Materials.

• Used grease & oil.
• Excess paint (reuse as a primer, give to hazardous waste collection program or donate). 
• Batteries (at local household hazardous waste facility or through a battery recycling program).
• Spent florescent tubes.
• Used toner cartridges (can often be sent back to manufacturer).
• Waste electronic equipment such as computers, monitors, printers and fax machines.
• Newspapers.
• Wood, including pallets & wood from remodeling activities.
• Non-deposit glass and metal containers (jars/tin cans).
• Cardboard (corrugated cardboard boxes).
• Mixed paper (junk mail, magazines, catalogs, phonebooks, etc.).
• Metal, including scrap from remodeling activities & replacing equipment.
• For shipping non-food items, use shredded paper for packaging needs instead of purchasing Styrofoam™ pellets, bubble wrap, other packing materials.
• Use old tablecloths, cloth napkins and washcloths as rags.
• Leave grass clipping on mowed turf  (“grass-cycling”) rather than disposing.
• Compost or recycle pre-consumer vegetable/fruit/landscape trimmings if services are available.
• Donate old uniforms and linens to shelters or nonprofits or otherwise recycle them.

Reduce Hazardous Materials…

If necessary, only purchase harmful products such as cleaners and pesticides in small quantities.

• Reduce or eliminate the use of chemical pesticides by correcting situations that attract and harbor pests with proper food and garbage storage and landscaping.
• Eliminate aerosol cleaners and room fresheners.
• Use one or a few multipurpose cleaners, rather than many special-purpose cleaners.
• Replace standard fluorescent lights with low mercury fluorescent lights.
• Use a chalkboard or switch to less toxic, water-based white board markers.
• Use rechargeable rather than single-use batteries.
• Purchase dishwashing detergent with reduced VOCs (a source of air pollution).
• Use natural or low emissions building materials, carpets or furniture.
• Buy paper products (towels, napkins & copy paper) that are unbleached (no chlorine, or “PFC”).

and Air Emissions…

• Make transit schedules, commuter ride sign-ups, etc. available to employees.
• Offer secure areas for bicycle storage for employees.
• Reserve car pool/van pool parking spaces.
• Offer lockers and showers for employees who walk, jog, or bicycle to work.
• Offer employee incentives for car pooling or using mass transit (e.g. guaranteed ride home if needed).
• Provide customer bicycle racks or other secure storage area.
• Link trips to accomplish all errands for your facility in one outing.

and Solid Waste.

• Buy products in returnable, reusable or recyclable containers.  Request them if not offered.
• Install air hand dryers in washrooms.
• Replace disposable drink cups with washable, reusable ones, if approved washing facilities are available.
• Reduce number of garbage bag liners used by changing them out only when necessary.
• Serve carbonated beverages from a beverage gun or dispenser (post mix) rather than by the bottle or can.
• Switch from individual condiment packets to cleanable, refillable containers for sugar, salt and pepper, ketchup, and other condiments.

Eliminate Paper where possible.

• Set up a bulletin board or develop routing lists for bulletins, memos, and trade journals to minimize the number of employees receiving individual copies.
• Set printer and copier defaults to double sided.
• Design marketing materials that require no envelope – simply fold and mail.
• Eliminate all duplicate mailings that are unnecessary.
• Remove business name from unwanted mailing lists.
• Use computer software programs that allow faxing directly from computers without printing.
• Keep a stack of previously used paper near printers; reuse backside for scratch paper, drafts or internal memos.
• Reuse envelopes: Cover old addresses and postage with labels and affix new.
• Switch from Styrofoam™ type products to paper.
• Serve straws from approved dispensers rather than offering pre-wrapped.
• Use reusable metal or nylon coffee filters.
• Use cloth instead of paper napkins and tablecloths.
• Switch to reusable coasters instead of napkins or paper coasters for drinks.

Energy must be conserved…

• Have your energy service conduct an energy assessment of your facility.
• Use an energy management system to control lighting, kitchen exhaust, refrigeration and HVAC.
• Install occupancy sensors for lighting in low occupancy areas.
• Replace incandescent bulbs with compact fluorescent lights.
• Install a programmable thermostat to control heating and air conditioning.
• Install dimmable ballasts to dim lights when daylight is available.
• Insulate all major hot water pipes.
• Use weather stripping to close air gaps around doors and windows.
• Select electrical equipment with energy saving features (e.g. Energy Star).
• Retrofit exit signs with LEDs or fluorescent bulbs.
• Install plastic strip curtains on walk-in refrigerator/freezer doors.
• Install and use computer hardware programs that save energy by automatically turning off idle monitors and printers.
• Install heat/energy recovery equipment on Refrigeration and HVAC.
• Use solar energy sources/equipment.
• Install ceiling fans.
• Perform regularly scheduled maintenance on your HVAC (heating, ventilation and air conditioning) system.
• Replace aging fluorescent light tubes for maximum light output.
• Turn-off lights where possible.
• Use light switch reminders to remind guest and staff to turn off lights.
• During slower periods, group customers so that lights and heating/cooling can be turned off in unoccupied areas.
• Check and adjust lighting control devices such as time clocks and photocells.
• Institute a policy that all electronic devices and lighting be turned off in non-occupied rooms.
• Shut off water-cooled air conditioning units when not needed.

…and Water.

• Monitor water meter/bill as a way to detect leaks and problems.
• Check sprinkler heads regularly to be sure the lawn is being watered and not the sidewalk or parking spaces.  Water during early morning hours to decrease water loss from evaporation.
• Have your local water utility or water conservation service conduct a water audit of your facility.
• Install quick closing toilet flappers
• Install ultra low flow toilets – 1.6 gallons per flush max. Provide additional urinals in men’s restrooms & reduce no. of toilets (rebates or vouchers available in some areas). 
• Install signs in restrooms encouraging water conservation.
• Replace water-cooled equipment with air-cooled equipment such as ice machines.
• Adjust ice machines to dispense less ice if ice is being wasted. 
• Install water conserving batch dishwasher systems.
• Reduce water pressure to no higher than 70 psi by installing pressure-reducing valves.
• Landscape with drought resistant plants.
• Use ground cover or mulch around landscape plants to prevent evaporation.