Eight months ago St. Mary’s Hospital formed a green team dedicated to implementing green practices throughout the hospital. 

“We are setting and example to be good stewards of the environment,” said Marc Boucot, vice president at the hospital and creator of the team.  He

 This corn-based “plastic” cup is
one of the environmentally
friendly containers now used at
St. Mary’s Hospital.  The cup will
disintegrate in 45 days in a hot,
compositing environment.

added the hospital has the opportunity to be a corporate leader, bringing environmentally responsible action to the hospital, St. Mary’s County and to the residents of the area. 

“I was the scribe, listed every idea on an easel, Boucot said, explaining his 10- to 12-member team came from all levels of hospital staff.  The first meeting was for brainstorming, throwing out ideas and dreaming big.  Next, ideas were categorized into high impact easy to do, high impact difficult to do, low impact easy to do and low impact hard to do.

“Some cost had to be factored in,” Boucot said. “We did need a sense of practicality, he added, saying “my job is to allow the team to build on its own success, to figure out what works for them,” and employees from throughout the hospital, on and off the team, have done a terrific job.

Paul Ferro, of the Nutrition and Food Department, led the cafeteria project. Today, diners at the hospital use cutlery bowls and cups made from biodegradable products such as sugarcane, corn and potatoes. The environmental benefits of eliminating paper and plastic are many.

Sugarcane, corn and potatoes mature in one year, trees take up to 30 and petroleum thousands of years. Products made from sugarcane, corn and potatoes will decompose into dirt in a commercial composting facility in 45 days. 

The hospital also rewards employees for reusing takeout cups.  This year employees received a “green” stainless steel travel mug for National Hospital Month. When they use their cup for takeout soda, the price is discounted.

Bernard Tolson, director of Environmental Services, worked to make St. Mary’s one of the first hospitals to use green cleaning products, eliminating harsh smells and possible environmental irritation for employees.  The hospital currently uses Brulin’s green liquid cleaning products and recycles cardboard and white paper.

St. Mary’s County Health Department awarded Tolson its Public Health Hero Award in April for his “dedication to environmental awareness.” Tolson is actively involved in Hospitals for a Healthy Environment and is part of the Green Guide to Healthcare steering committee.

In terms of being green, “we have had a significant impact on our organization, Boucot said.  Next, “we would like to get some traction and constituency in the area.”  SMH wants to sort, then recycle waste from throughout the hospital and is beginning to work with St. Mary’s County to see what timeline and partnership would be necessary to meet this goal.

After its fundraising campaign for capital improvements ends, the hospital plans to incorporate Leadership in Energy and Environmental Design principles into its new building project.  Following the LEED standards for environmentally sustainable construction would begin with architectural design.

 

“I am really proud,” Boucot said.  “The team is building green into our culture.  It is phenomenal to see an organiza