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GBJ A
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STGreen Business Jamaica
Application Form
Complete all fields in this section.
Company Name:
Address:
Contact Person:
Phone: –
Fax: –
E-mail:
Number of Employees:
Facility Size (e.g. square feet, number of floors/departments):
Type of Business (e.g. retail, office, hotel, restaurant, dry cleaning, healthcare facility, petroleum service station, power generation facility, printing, supermarket etc.):
Is the building in which your business is located: OwnedLeasedRented
Is your business facility: A free-standing building In a business mall A part of an office complex Home-based Other:
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GBJ A
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STGreen Business Jamaica
Application FormIs your business currently affiliated or registered with any other environmental certification programme?
YesNo
If Yes, please state the programme(s):
Please give a brief narrative or attach company literature that describes the products and/or services provided by your company.
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Application Checklist
This checklist is formatted as a preliminary audit of measures that have been implemented in your company. Indicate, in the boxes provided, the measures that are already in place at your organization.
Once your completed application is submitted and reviewed, your Green Business Jamaica Coordinator will discuss with you any additional measures/activities/practices required to achieve certification.
Some measures may not apply to your business. In the event that insufficient aspects of the checklist are applicable to achieve certification, please contact the Green Business Jamaica Secretariat at 754-7540 (ext. 2323).
The completed Application Form and Application Checklist should be submitted via e-mail to [email protected].
Certifiable measures/activities/practices are organized in the following sections:
1. Environmental Awareness & Training2. Solid Waste Management3. Wastewater & Residue Management4. Water Efficiency5. Chemical Management6. Energy Efficiency7. Inventory Management8. Corporate Social Responsibility.
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Application ChecklistSection 1: Environmental Awareness & Training
Indicate, by checking the boxes provided, all measures/activities/practices currently implemented in your business.
Note: To become certified, a business shall meet ALL of the following environmental awareness and training measure/activities/practices.
1.1 Designate an individual or group of individuals with the responsibility for planning and monitoring your organization’s environmental program.
1.2 Implement training programmes in sound environmental practices for employees and hired contractors.
1.3 Provide incentives to employees who take ownership of the environmental stewardship programme.
1.4 Communicate your environmental commitment to your employees and encourage their participation. Possible activities include (check all that apply):
1.4.1 Discuss the Green Business Jamaica Programme at staff meetings. Include environmental practices in performance appraisals, job descriptions, training programmes and/or employee orientation.
1.4.2 Develop and post a company policy statement that emphasizes conservation of resources.
1.4.3 Create a bulletin board with environmental conservation tips and reminders.
1.4.4 Include reminders about ways to reduce waste and conserve resources in the company’s newsletter and/or other communication channels.
1.4.5 Create forum for employees to suggest and/or discuss new conservation ideas.
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Application ChecklistSection 1: Environmental Awareness & Training
1.4.6 Other (describe any other related activity that your company has implemented):
1.5 If you lease or rent your business office, discuss the implementation of the environmental management and conservation practices, which you cannot control, with the property owner and other tenants.
1.6 Require contractors to follow environmentally-sound practices when working at your establishment.
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Application ChecklistSection 2: Solid Waste Management
Indicate, by checking the boxes provided, all measures/activities/practices currently implemented in your business.
Note: To become certified, your business shall implement ALL applicable solid waste management measures/activities/ practices as instructed.
2.1 Complete an audit of the waste generated by your business.
2.2 Monitor the volume of waste generated by your business to track improvements in waste management.
2.3 Facilitate the recycling, reuse and/or recovery of the following materials. Check all that apply:
Cardboard Newspaper MagazinesMixed Paper Plastic Bottles Glass BottlesSteel/Aluminum cans Telephone Directories
2.4 Designate a temporary storage area for all recyclables or secondary raw materials awaiting collection.
2.5 Establish a partnership with a waste recycler for the regular collection of recyclables.
2.6 Set up a recovery program to address at least one other material not listed above (in 2.3) that your business generates in sufficient quantities. Examples include laser toner/printer cartridges, scrap metals, pallets, yard waste, used oil, paint, etc.Material to be recovered:
2.7 Evaluate the feasibility of reducing, reusing or recycling at least one material currently being discarded as trash. Research options for diverting this material from the landfill through discussion with your designated Green Business Jamaica Coordinator.
2.8 Design your recycling program to encourage participation. Ensure that you have enough containers placed in appropriate areas, adequate signage and clear instructions to facilitate easy and convenient participation.
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Application ChecklistSection 2: Solid Waste Management
2.9 Implement at least seven (7) measures to reduce paper waste.
2.9.1 Require that two-sided printing and copying be standard practice, and ensure the availability of printers and copiers capable of double-sided printing.
2.9.2 Use the backs of single-sided printed sheets for the printing of draft documents or making of notepads.
2.9.3 Replace printed memos with e-mails.
2.9.4 Route reports, periodicals, memos, newsletters and other materials to interested employees instead of making multiple copies.
2.9.5 Create a central filing system instead of multiple personal files.
2.9.6 Use continuous-circulation envelopes for routing within your business.
2.9.7 Request that your business be removed from unwanted mailing lists and eliminate duplicate mailings.
2.9.8 Update your business mailing lists regularly.
2.9.9 Design mailings that do not require an envelope (fold and mail).
2.9.10 Fax directly from the computer to recipient without printing and/or eliminate fax cover sheets by using stick-on fax directory notes.
2.9.11 Order supplies by e-mail or telephone.
2.9.12 Request only the number of telephone directories needed, and encourage employees to share.
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Application ChecklistSection 2: Solid Waste Management
2.9.13 Other:
2.10 Implement at least four (4) measures to reduce other waste generated by your business.
2.10.1 Select products with the least amount of packaging and/or that have recyclable packaging.
2.10.2 Purchase products in bulk or refillable containers to reduce packaging waste.
2.10.3 Centralize purchasing and ensure that all waste reduction purchasing policies are followed.
2.10.4 Practice “Just in Time” buying (buying inventory just as you are about to run out), and track material usage to optimize ordering.
2.10.5 Replace several similar products with one or two that can do the same job.
2.10.6 Use a “first-in, first-out” policy for time-sensitive materials.
2.10.7 Purchase products with longer shelf lives or useful lives.
2.10.8 Maintain proper storage conditions to reduce material degradation.
2.10.9 Manage storage areas and control access to reduce the potential damage of stock.
2.10.10 Replace, where feasible, paints, solvents, cleaners, glues, and other hazardous products with less hazardous or non-hazardous products.
2.10.11 Initiate a process change that either reduces the quantity of hazardous or toxic materials used in your company’s processes and/or decrease or eliminate the amount of solid or hazardous
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Application ChecklistSection 2: Solid Waste Management
wastes generated by the processes. Please describe the process change.
2.10.12 For hotels and motels, use bulk-dispensed shampoo and other amenities.
2.10.13 For restaurants, use refillable condiment bottles instead of individual packets, and refill them from bulk.
2.10.14 Other:
2.11 Implement at least two (2) measures to reuse items rather than discard them.
2.11.1 Set up an internal programme to reuse office supplies, cardboard boxes, packaging or other reusable items.
2.11.2 Donate unwanted items that are still functional to a local charity or other organization for reuse, such as office furniture, equipment, office supplies, food, etc.
2.11.3 Participate in a waste exchange with another business which is able to use your discarded materials.
2.11.4 Purchase reusable products rather than disposables, such as reusable mugs or glasses, rechargeable batteries, refillable pens, etc.
2.11.5 Choose vendors that will take back packaging, containers, and/or pallets.
2.11.6 Offer incentives to customers that bring their own reusable bags or boxes.
2.11.7 Set up a system for your customers to return packaging for reuse.
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Application ChecklistSection 2: Solid Waste Management
2.11.8 If you are a manufacturer, design products with recycled-content or reusable/ recyclable components.
2.11.9 For hotels and motels, donate partially used amenity bottles to local shelters, nursing homes or correctional services (halfway houses).
2.11.10 Other:
2.11.11 Purchase at least three (3) products with recycled content, that have been reconditioned or reused, or that are low-toxic alternatives. Examples include stationery (i.e. letterhead, envelopes, copy paper, folders), toilet paper, paper towels, toner/printer cartridges, recycling/trash bins, desk accessories, benches, picnic tables, playground equipment, parking bumpers/car stops, retread tires, re-refined oil, carpet, construction materials, cleaning products, etc.
Product:
Product:
Product:
2.11.12 Use alternate natural products in reusable spray bottles for general cleaning, etc., instead of disposable aerosols.
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Application ChecklistSection 3: Water Efficiency
Indicate, by checking the boxes provided, all measures/activities/practices currently implemented in your business.
Note: To become certified, your business shall implement ALL applicable water conservation measures/activities/ practices as instructed.
3.1 Implement at least seven (7) water conservation or protection measures.
3.1.1 Regularly check for and repair all leaks in your facility.
3.1.2 Use low-flow or low-flush toilets (1.6 gallons/flush or less).
3.1.3 Use low-flow water urinals or water-free (chemical) urinals.
3.1.4 Use low-flow faucet aerators (1.5 gallons/minute on lavatory sinks and 2.2 gallons/ minute or less on kitchen sinks).
3.1.5 Use low-flow showerheads (2.5 gallons/minute or less).
3.1.6 Install automatic turn-off faucets (infrared, spring-loaded etc.).
3.1.7 Institute a window cleaning schedule “as needed” instead of “periodic.”
3.1.8 Eliminate single pass or “once through” cooling in equipment, such as refrigeration units, air conditioners, ice machines, x-ray machines, vacuum pumps, dry cleaning machines or cooling towers.
3.1.9 Use a broom, water broom or low-volume pressure washer, rather than a hose, to clean sidewalks, driveways etc.
3.1.10 Use an alternative to water for cleaning up oil and other spills or leaks.
3.1.11 Use an oil-water separator to prevent discharges of oils and sludge into the sanitary sewer.
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Application ChecklistSection 3: Water Efficiency
3.1.12 Connect all outside sinks and wash pads to the sanitary sewer.
3.1.13 Use positive shut-off nozzles on all hoses.
3.1.14 Mark storm drains to avoid dumping of wastes into them.
3.1.15 Maintain storm drain openings by keeping litter, debris and soil away from drainage areas.
3.1.16 Other:
3.2 If your business is a hotel, motel or restaurant, implement at least three (3) additional water conservation measures specific to your type of business.
3.2.1 Initiate an optional “Linen Reuse Program” for guests.
3.2.2 Use water-efficient clothes washers and/or dishwashers.
3.2.3 Wash only full loads of laundry or dishes.
3.2.4 In conveyor-type dishwashers, ensure water flow stops when there are no dishes in the washer through the use of a sensing arm or ware gate.
3.2.5 Soak dirty pots and pans rather than cleaning them with running water.
3.2.6 Eliminate the need to defrost food with running water by planning ahead and defrosting food in the refrigerator.
3.2.7 Other:
3.3 If your business is responsible for lawn maintenance and landscaping, implement at least eight (8) of the following measures.
3.3.1 Use native or low-maintenance, drought-resistant plants/trees.
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Application ChecklistSection 3: Water Efficiency
3.3.2 Design and maintain a landscape that exists predominantly on rainfall once plants are established.
3.3.3 Group plants with similar irrigation requirements together.
3.3.4 Conduct rainwater harvesting (i.e. collect rainwater in a closed rain barrel or permitted cistern to use for irrigation etc.).
3.3.5 Calibrate irrigation system to apply ½ to ¾ inches of water and adjust it for proper coverage.
3.3.6 Install a rain shut-off device or a soil moisture override program to prevent unnecessary watering.
3.3.7 Use of a drip or micro-spray irrigation system in plant and flower beds.
3.3.8 Cut lawn to a height high enough to encourage a deeper, more drought- and pest-tolerant root system.
3.3.9 Use a “mulching mower” to leave grass clippings on lawn instead of bagging and throwing them in the garbage.
3.3.10 Maintain a 2-3 inch layer of mulch over tree roots, shrubs and plant beds.
3.3.11 Control erosion through the use of plant groundcovers or mulch on thinly vegetated areas.
3.3.12 Use mulch, bricks, flagstones, gravel or other porous surfaces on walkways, patios, parking lots and driveways to allow or enhance rainwater infiltration.
3.3.13 Fertilize using natural organic or other slow-release fertilizers only as needed to maintain the health of lawns and plants.
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Application ChecklistSection 3: Water Efficiency
3.3.14 Set an operational buffer zone of 10-30 foot from shorelines, waterways or retention ponds in which no fertilizer or pesticide is applied
3.3.15 Use environmentally friendly pesticides such as horticultural oils and insecticidal soaps, and treat only affected plants or lawn areas.
3.3.16 Other:
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Application ChecklistSection 4: Wastewater & Residue Management
Indicate, by checking the boxes provided, all measures/activities/practices currently implemented in your business.
Note: To become certified, your business shall implement ALL applicable wastewater and residue management measures/activities/ practices.
4.1 Wipe or scrape oil and grease from cookware, utensils, serving ware, trays, grills, and pans into appropriate containers to minimize kitchen grease entering the storm water drain.
4.2 Post “No Grease” signs above sinks in the kitchen and on the front of dishwashers.
4.3 Use waterproof storage containers for fats and oils.
4.4 Install wastewater lint traps for laundry machines.
4.5 Recover waste oil and grease from fryers and other grease generating operations for diversion.
4.6 Ensure adequate absorbent material and/or secondary containment is available to contain the largest possible spill.
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Application ChecklistSection 5: Chemical Management
Indicate, by checking the boxes provided, all measures/activities/practices currently implemented in your business.
Note: To become certified, your business shall implement ALL applicable chemical management measures/activities/ practices.
5.1 Use abrasive sponge or pumice stone in place of strong chemicals to remove grime or deposits.
5.2 Use vinegar/water mixture for window cleaning instead of alcohol or ammonia-based cleaners.
5.3 Obtain Safety Data Sheets/Material Safety Data Sheets/Technical Data Sheets (SDS/MSDS/TDS) for all products used.
5.4 Use zinc-free and butyl-free floor cleaners and strippers.
5.5 Use low VOC paint and/or eco-friendly carpeting whenever possible during property renovation.
5.6 Establish and institutionalize a spill response plan, inclusive of simulation exercises or practice drills with employees.
5.7 Securely containerize chemicals (i.e. secure lids when not in use) to minimize and prevent loss through evaporation and spills.
5.8 Ensure spill kits are available at the chemical storage areas for easy access.
5.9 Store chemicals away from drains.
5.10 Label containers to identify its contents and avoid improper handling or disposal.
5.11 Install secondary containment system for tanks or containers holding hazardous substances, wastewater or residue. Keep spill containment areas clean and free of debris to eliminate the risk of overflow and storm water contamination.
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Application ChecklistSection 5: Chemical Management
5.12 Store chemicals according to manufacturer’s SDS/MSDS/TDS.
5.13 Conduct an annual review of the company’s chemical inventory to identify further pollution prevention opportunities, such as chemical replacement.
5.14 Ensure the environmentally-sound disposal of absorbents used to clean up chemical spills.
5.15 Ensure that rainwater collected in containment areas meet the standards for safe environmental release prior to disposal.
5.16 Treat oil contaminated rainwater prior to disposal. Use absorbent pads, oil skimmers, containment booms, waste-oil contractors, or any other methods necessary to address petroleum product release.
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Application ChecklistSection 6: Energy Efficiency
Indicate, by checking the boxes provided, all measures/activities/practices currently implemented in your business.
Note: To become certified, your business shall implement ALL applicable energy efficiency measures/activities/ practices as instructed.
6.1 Conduct a professional energy assessment of the facility or operations.
6.2 Execute maintenance (whether leased or owned) of the heating, ventilation and air conditioning (HVAC) system according the manufacturer’s specification (i.e. checks for leaks, proper pilot lighting, filter cleaning and or replacement).
6.3 Implement at least six (6) measures that make your equipment or facility more energy-efficient.
General Facility6.3.1 Use equipment with energy-saving features or
replace old equipment with such (e.g. ENERGY STAR® products).
6.3.2 Install and use programs that automatically turn off idle equipment, such as Energy Management Systems (EMS).
6.3.3 Implement a motor vehicle policy that requires fleet replacement with fuel efficient and/or renewable fuel-capable vehicles.
6.3.4 Utilize alternative and renewable sources of energy for any of your business energy needs (i.e. supplemented electricity needs with solar, wind, or wave energy, fuel cells, liquid natural gas, etc.).
6.3.5 Other:
Lighting6.3.6 Use compact fluorescents or low-voltage track lighting
instead of incandescent bulbs.
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Application ChecklistSection 6: Energy Efficiency
6.3.7 Use fluorescent lighting with T-8 or T-8 lamps with electronic ballasts.
6.3.8 Use LED, compact fluorescents, or electroluminescent exit signs or replace fixtures with those with energy saving features (e.g. fixtures with ENERGY STAR® ratings).
6.3.9 Use lighting controls, such as occupancy sensors, photocells or time clocks.
6.3.10 Remodel work areas to use increased natural lighting.
6.3.11 Other:
Heating and Cooling6.3.12 Use an automatically controlled thermostat for the HVAC
system.
6.3.13 Use high-efficiency particulate air (HEPA) filters in your HVAC system.
6.3.14 Replace inefficient or broken windows with double-pane energy-efficient windows.
6.3.15 Apply window film to sun-exposed windows, or use awnings, sunscreens, shade trees or shrubbery.
6.3.16 Use weather stripping and caulking to close air gaps around doors and windows.
6.3.17 Provide shade provided for the HVAC condenser.
6.3.18 Use ceiling fans for air circulation.
6.3.19 Other:
Water heaters, dryers, dishwashers and refrigerators6.3.20 Install timers on water heaters.
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Application ChecklistSection 6: Energy Efficiency
6.3.21 Insulate major hot water pipes and storage tanks.
6.3.22 Install booster heater for hot water use.
6.3.23 Install dampness sensors in laundry dryers.
6.3.24 Install open-door buzzers on walk-in refrigerators.
6.3.25 Install plastic air curtains and air blowers over walk-in refrigerator doors.
6.3.26 Other:
6.4 Implement at least six (6) measures or practices that conserve energy.
6.4.1 Prepare and implement a preventive maintenance plan for all major appliances.
6.4.2 Promote carpooling, vanpooling and public transit use among staff.
6.4.3 Institute a policy that requires all electronic devices and lighting be turned off in unoccupied rooms/offices.
6.4.4 Program monitors and printers to the minimum time interval for energy-saving and stand-by modes.
6.4.5 Drain and flush hot water tanks every six months to prevent scale build-up and deposits.
6.4.6 Set hot water heaters to a standard of 52-54º C.
6.4.7 Set dishwasher at the lowest allowable temperature depending on the use of sanitizing solutions, or to 82º C.
6.4.8 Clean lint filter in dryers after each drying load.
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Application ChecklistSection 6: Energy Efficiency
6.4.9 Set refrigerator temperature between 3º C and 5º C and freezer temperature no lower than -18º C.
6.4.10 During low occupancy periods, group guests in relation to mechanical and electrical systems to save energy in unused areas.
6.4.11 Keep guest room blinds and curtains closed in the summer to block sunlight and keep rooms cooler.
6.4.12 Place notification signs in guest rooms to encourage patrons to turn off appliances and lights when not in use or leaving the room.
6.4.13 For heated pools, use a pool cover to reduce evaporation and heat loss when not in use.
6.4.14 Other:
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Application ChecklistSection 7: Inventory Management
Indicate, by checking the boxes provided, all measures/activities/practices currently implemented in your business.
Note: To become certified, your business shall implement ALL applicable inventory management measures/activities/ practices.
7.1 Maintain accurate inventory of products used and stored (including chemical name, manufacturer, and SDS/MSDS/TDS).
7.2 Procure chemicals according to need, with minimum inventory kept in store.
7.3 Replace disposable beverage, flatware and tableware with washable, and reusable ones.
7.4 Check food deliveries for spoilt or damaged products before accepting stock.
7.5 Store and rotate supplies to minimize loss through spoilage and/or damage.
7.6 Establish a policy with vendors for the return of excess or expired stock.
7.7 Review chemical products regularly to ensure the most environmentally-responsible products are used.
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Application ChecklistSection 8: Corporate Social Responsibility
Indicate, by checking the boxes provided, all measures/activities/practices currently implemented in your business.
Note: To become certified, your business shall implement ALL applicable corporate social responsibility measures/activities/practices.
8.1 Create a committee with responsibility for Corporate Social Responsibility (CSR), such as a CSR/audit/governance committee.
8.2 Ensure Board and Management agrees and communicates an explicit commitment to CSR.
8.3 Incorporate CSR Plans into the company’s business plan.
8.4 Develop a Board-approved CSR policy (whether independent or incorporated into other policies).
8.5 Ensure CSR impacts, issues and opportunities are a part of the approval process for major decisions.
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