Facility Description: Let sweeping views of the Savannah River elevate your next event. With 33,000 square feet of indoor and outdoor event venues in Savannah Georgia, our hotel hosts intimate gatherings, elegant weddings and large conferences. With the Savannah Convention Center a two-minute ferry ride away, we also make a convenient venue for companion events.

Green/Environmental Initiatives: Green Key Global Candidate- 2024 HYATT REGENCY SAVANNAH GREEN INITIATIVES Highlights & Accomplishments Housekeeping Hyatt Regency Savannah was recognized for the following achievements: · Guestrooms are equipped with tent cards/signage which gives guests the option to reuse the following items instead of having them replaced daily: • Linens • Towels · Standard set-points are used for all guestroom thermostats and communicated to Housekeeping staff · Light fixtures are regularly cleaned and dusted · Motion sensors and timers are installed in Housekeeping closets to ensure that lights are turned off when necessary · Housekeeping staff instructed to use natural light when cleaning guestrooms and to close blinds and drapes when leaving unoccupied rooms to conserve energy · Housekeepers are trained to ensure windows and doors are closed when heating or cooling systems are in use · Housekeepers are instructed to check that lights, radios, and televisions are turned off in unoccupied rooms · Barely used bars of soap, individual shampoos, and other amenities are collected for donation to various charities and/or staff · Un-used toilet paper rolls are collected for reuse in staff washrooms · Disposable batteries are used and collected for special disposal and/or recycling · 75-100% of pressurized aerosol cans have been eliminated and replaced with hand pump dispensers refilled from bulk/concentrated solutions · When replacing old equipment, there a policy in place to give energy efficient equipment high priority e.g. Energy Star certified (U.S./Canada) / EnerGuide certified (Canada) · Chemical pesticide/insecticides are rarely used in guest rooms · Pesticides/insecticides are only applied by trained/licensed staff or licensed contractors · A policy and procedure in place to ensure that housekeepers properly handle and dispose of hazardous (e.g. cleaning chemicals) and bio-hazardous (e.g. needles, medication etc.) wastes · Housekeeping staff are instructed not to leave faucets running while cleaning guestrooms · Housekeepers are trained to report all dripping faucets and leaking equipment to the Maintenance department · The hotel’s video channel includes a segment on the facility's environmental program · Procedures are in place that allow Housekeeping staff to report actions that harm the environment and share their ideas on eliminating impacts · Environmental issues and solutions are communicated to Housekeeping staff Highlights & Accomplishments Convention Services/Meetings Hyatt Regency Savannah was recognized for the following achievements: · The hotel’s HVAC system in the meeting and conference area is controlled by: A programmable energy management systems which automatically controls the temperature in occupied/unoccupied rooms · 51-75% of lighting in conference/meeting room(s) uses higher efficiency bulbs (i.e. compact fluorescent) · The hotel’s energy demand is reduced by: Specific staff asked to turn lights on and off in a timely manner Dimmer controls in meeting rooms · Different functions are scheduled in rooms served by the same space conditioning systems · Information is provided to Meeting Planners and guests on sustainable transportation options to/from the hotel (public transportation, buses etc) · All meeting rooms are equipped with recycling bins upon request · 0-25% of individual servings (butter, jams, creamers, etc.) have been replaced with bulk purchases served in reusable containers · 26-50% of note pads, napkins, office paper, and other paper products are purchased with a minimum of 30% recycled content · Other waste management practices are in place include: Conference schedules, menus, contracts, etc. communicated via e-mail to clients Reusable white boards are available to eliminate the need for flip charts Reusable linen napkins replace disposable paper napkins Decorative centerpieces are reused or donated to staff, charity, etc. Water-based markers and pens provided instead of permanent ink markers · The hotel’s environmental policies and programs are communicated to meeting planners and guests before or during events · Clients are educated about local ecosystems, culture, and heritage issues while attending conference and events at the hotel Only when requested We try and place pens and papers on a station in the meeting rooms rather than set at each place settings to eliminate waste since most attendees bring own notebooks/pads or laptops to use. We use water stations in meeting rooms rather than water at each place setting to eliminate waste. We purchased linen-less tables for our meeting room setup and buffets. This has reduced the amount of linen used in banquets, saving water and fuel having to be processed at the cleaners in SC. Highlights & Accomplishments Food and Beverage Hyatt Regency Savannah was recognized for the following achievements: · The following procedures for kitchen appliances/equipment are used to conserve energy: Appliances/equipment are regularly cleaned and serviced (including air filters, air ducts, fans and burners) A regular schedule of equipment turn on/off has been established Timers are installed on hood fans, exhaust systems, and/or hood lights Exhaust fans are sized to meet code requirements (i.e. not oversized) and regularly cleaned Dishwashers have built-in hot water boosters Dishwashers are always filled to capacity Hot water tanks flushed at least every six months Cooking equipment pre-heating periods are minimized/optimized Control technologies are used to maintain a correct gas/air ratio in gas stoves When feasible, foods are cooked in smaller steam convection ovens instead of conventional ovens Higher energy efficiency appliances (i.e. Energy Star/EnerGuide certified) and/or equipment have been purchased during the past 12 months · The following measures are taken to minimize opening and closing times for walk-in freezer/refrigerator doors to conserve energy: Doors automatically close to reduce escaped cooling Vinyl air curtains or air blowers installed to control air flow · Freezer/refrigerator motors, thermometers, and other equipment are regularly checked, serviced, and defrosted to ensure efficient operation · 50-90% of the lighting in the restaurant and food services areas are high energy efficiency light bulbs (i.e. compact fluorescents) · 50-90% of lighting in the restaurant and food services areas use higher energy efficiency equipment (i.e. ballasts, controls) · Dimmer controls are used in dining areas · Tap water consumption levels are reduced through the use of: Flow controllers (i.e. tap aerators) · Kitchen employees are instructed not to waste water and energy by thawing frozen food under running water · 26-50% of products are purchased in bulk (where appropriate) to reduce cost, packaging, and waste disposal fees · The following individual servings have been replaced by bulk food items served in reusable containers: Individual Creamers Salt and Pepper Yogurt Cereals · Surplus food items are directed to the staff cafeteria for consumption · 0-25% of product packaging is returned to the supplier. · 0-25% of product packaging is reused internally. · 51-75% of product packaging is recycled · Under 20% of hazardous materials and chemicals in the kitchen/dining area have been reduced through the purchase of environmentally friendly alternatives · 50-90% of pressurized aerosols have been replaced with reusable hand pump dispensers · Cooking oils/grease are separated and disposed of/recycled as special waste · Grease traps are regularly treated with a biodegradable cleaner · Old refrigeration equipment is properly disposed of to prevent the release of ozone depleting CFCs · Locally grown organic produce is promoted and provided as an option to customers · Chemicals to treat pests are only applied by trained/licensed staff or contractors Buffet of the day was created to eliminate food waste of over preparing different menus on the same day. Chef had 4 bee hives on the roof, producing local honey used in the hotel for food and beverages. Eliminates packing from purchasing, fuel from shipping. Highlights & Accomplishments Engineering Hyatt Regency Savannah was recognized for the following achievements: · Performance audits are regularly carried out to provide base-line data relating to: Energy consumption Water consumption Waste streams · Annual use and (purchase) costs of utilities and materials are being tracked for the following resources: Electricity Natural gas Gasoline Diesel fuel Water Recyclables Solid waste disposal Hazardous waste disposal · Maintenance and adjustments to heating and cooling systems are made: On a regular schedule, more than once per year · Maintenance and adjustments to major ventilation system(s) are made: On a regular schedule, more than once per year · Rather than running HVAC (Heating, Ventilation, and Air Conditioning) systems continuously, the following practices/modifications have been made to conserve energy: Scheduled checks by trained personnel Control systems (e.g. timers, motion sensors) Variable speed drives Heating and cooling levels are set by a computer control system · HVAC equipment modifications have been made in the last 12 months to improve energy efficiency · The following insulation measures have been taken: All doors and windows are properly weather stripped and/or caulked Entry doors are revolving or otherwise kept closed Air ducts are sealed and insulated Gasket insulators installed on exterior wall outlets and switches Vinyl curtains and/or air blowers are installed on loading dock doors · The following features have been installed on windows to reduce solar energy gains: Blinds or curtains Awnings Spectrally selective coating on windows · 51-75% of hot-water pipes are properly insulated · The hotel has a comprehensive maintenance programs for its vehicles (cars, mini-buses, etc.) to reduce emissions · A formal program is in place to train all employees to shut off unnecessary lights and equipment where appropriate · Elevators and/or escalators are taken off-service during slow times to conserve energy · High efficiency light bulbs (e.g. compact fluorescent, light-emitting diodes (LED) and/or High intensity Discharge (HID) have been installed in the following areas: 76-100% of guestrooms 51-75% of public areas (lobby, hallways, meeting rooms, restaurants, etc.) 26-50% of “back of the house” areas (offices, kitchens, stairwells, hallways, staff areas etc.) · Outdoor lighting (building exterior, signage, parking garage and/or security lighting) uses: Energy efficient light bulbs (fluorescent, high-pressure sodium, metal halide lamps) Photo-cell sensors Timers Motion detectors · The hotel has a comprehensive lighting maintenance program that includes: Regular cleaning and dusting of light fixtures and bulbs Replacing burnt out bulbs and yellow lenses · Energy efficiency is taken into consideration when purchasing new appliances and equipment (e.g. Energy Star certified, EnerGuide ratings etc.) · The following water conserving equipment has been installed in guestrooms: Low-flow showerheads in 76-100% of rooms Tap aerators in 76-100% of rooms Low flow toilets, toilet dams or tank fill diverters in 51-75% of rooms · The following water conserving equipment has been installed in public washrooms: Tap aerators Flow timers on taps Photoelectric-cell activated control system on taps Photoelectric-cell activated control system on urinals · A preventative maintenance program is in place to monitor and fix leaking toilets and taps in guestrooms and public areas · Landscaping irrigation is controlled automatically or by sensors to avoid over-watering · A regular maintenance program is in place for dishwashers to ensure that water is not being wasted · The hotel’s recycling program includes the following items: Office paper Newspaper Kitchen Reuses wine/glass bottles when making own vingars, MEAD, wine, kumbutcha and other food and beverage items Clear glass Aluminium Tin Plastics Cardboard Batteries Toner cartridges Motor oil Fluorescent light bulbs Kitchen grease Construction/renovation waste · Paper conserving initiatives in offices/administration areas include: Telephone scratch pads made from used paper Double-sided printing on photocopiers and printers whenever possible Reusable inter-office envelopes used Stick-on labels or half-sheets for fax covers An electronic bulletin board posts general staff announcements, memo’s etc. E-mail used to reduce paper use Shredded paper used to package shipments and/or original shipping materials reused Office paper products purchased with a minimum of 30% post-consumer recycled content · Discarded furniture and equipment is reused and diverted from landfill through: Donations/sales to staff Liquidator ü Scrap dealers Donations to local charities · The hotel uses a waste compactor or commercial bailer to reduce the volume of waste going to disposal · The hotel has an inventory and strategy for handling and disposal of hazardous waste which includes the following components: A hazard communication program such as OSHA’s Hazard Communication Standard (U.S.) or a Workplace Hazardous Materials Information System (WHMIS) registry (Canada) ü Material Safety Data Sheets (MSDS) are kept for every chemical used on-site A formal procedure (written and posted) is in place for proper use and disposal There is confirmation that procedures are followed · To ensure staff safety and reduce environmental impacts, the location where hazardous chemical are stored is: Clearly marked Equipped with spill containment measures Regularly checked for safety and leakage problems · To avoid ozone depletion, a formal policy and program is in place for the recovery of equipment containing CFCs · Oil based paints have been phased-out and replaced with safer water based alternatives in 51-75% of the paints used in the hotel · 76-100% of ozone-depleting (halon) fire extinguishers have been replaced with code compliant, environmentally preferable alternatives · The location of all PCBs is known, monitored, and contained and a phase out plan is underway · The location of all asbestos is known, monitored, and contained and a phase out plan is underway · An integrated pest management (IPM) program has been implemented for gardens and landscaping on hotel grounds · Smoking areas have been minimized to 1-10% of the guestrooms to maintain healthy indoor air Quality · A written plan in place to minimize guest and employee exposure to volatile organic compounds (e.g. paints, cleaning products, textiles, carpets etc.)