OCTOBER 18, 2018 - BOARD BOOK

BEST PRACTICES, CASE STUDIES & SUGGESTIONS

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Going green " means to pursue knowledge and practices that can lead to more environmentally friendly and ecologically responsible decisions and lifestyles, which can help protect the environment and sustain its natural resources for current and future generations. The following best-practices, case studies and suggestions are very helpful in achieving the club’s goals and objectives. 1. Recyclables. As of January, China has stopped allowing the import of recyclable goods from many countries including the United States. Now, these nations are struggling with excess amounts of recyclables with nowhere to send it. In July 2017, China's Ministry of Environmental Protection told the World Trade Organization that it would no longer accept imports of 24 common types of once-permitted solid waste due to contamination concerns. The ban extends to various recyclables including several plastics such as PET and PVC, certain textiles and mixed waste paper. 2. Food Packaging. On-the-go food and drink service at Interlachen CC has been enhanced by the versatility, and sustainability, of a new labeling and packaging system. “Members appreciate how we are carrying out sustainability in everything we do,” And to-go packaging is actually where they’re more likely to see when we are—or are not—being true to what we say. So we certainly don’t want to be giving them styrofoam, and we do want them to know that everything is biodegradable.” 3. Food Waste. In a first-of-its-kind analysis for the hotel industry, food waste reduction programs were shown to be effective and financially beneficial. The research – which was conducted on behalf of Champions 12.3 – studied the costs and benefits of reducing food waste for 42 hotel sites across 15 countries. Over a three-year period, nearly every site realized a positive return on its investment; on average, hotels saved $7 in operating costs for every $1 they had spent on the programs. Within just one year, the hotels had reduced food waste from their kitchens by 21 percent on average, and over 70 percent had recouped their investment. Within two years, 95 percent had recouped their investment. Click here to see the article. 4. From Trash to Treasure. Dairy Creek GC’s zero-waste maintenance facility offers compost capabilities, guided tours of the property, and community outreach to spread eco-friendly practices. Click here to read more. 5. Five eco-friendly practices that are trending. Natural and organic foods, reduction of waste, and transparency in origin of menu items are among the fastest growing environmentally friendly trends in the foodservice industry. Recent news has seen restaurants going green and implementing sustainable practices to conserve energy and provide healthier offerings. Meanwhile, the millennial generation are embracing these environmentally and animal friendly initiatives. Click here to see the article. 6. Club Culture Report™. The Olympic Club, San Francisco CA created the first ever Private Club - Corporate Social Responsibility Report , an 82-page document that highlights the great things the club is doing across many environmental sustainability categories that reduce their carbon footprint. Green initiatives include water conservation, waste reduction, wildlife protection, energy emissions, bio diversity and community partnerships. 7. Enrich your club . The Union League of Chicago issued a 24-page digital flipbook version of a

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