Trinity maintains a natural setting by:
• Prohibiting the use of synthetic chemicals or pesticides anywhere on the grounds.
• Choosing not to irrigate the lawns and instead deciding to re-seed, when needed, with a more durable species of grass and to decrease the frequency of mowing.
• Replacing many of the exotic plants on the grounds with local species.
• Composting the leaves and clippings from lawn mowing to be used for mulch.

Trinity prepares food with the environment in mind by:
• Purchasing produce from local organic growers whenever possible.
• Serving red meat only upon request.
• Buying in bulk whenever possible.
• Offering any unserved food first to the staff and then donating it to food banks of two local churches.
• Using reusable utensils, flatware and table settings, and avoiding Styrofoam completely.
• Purchasing recycled napkins, which creates less of an ecological impact than washing cloth napkins.
• Deciding to use paper products during breakfast. According to health codes, all items placed on tables must be washed, whether used or not. This would lead to a great deal of unnecessary washing given the fact that, according to Wendy Denn, between one-third and one-half of the guests typically skip breakfast.
• Requiring its beer distributor to take returnables.

Trinity reduces waste by:
• Collecting laundry in cloth bags.
• Providing recycling bins in all dining and meeting rooms.
• Separating the recyclable content from the waste collected daily from bedrooms.
• Using recycled paper and paper products in the office as well as in the public bathrooms. (Due to guest complaints, they stopped using recycled tissues and toilet paper in the individual bathrooms.)
• Having a local recycling vendor pick up bottles, cans, plastics, cardboard and newspapers twice a week.
• Donating, when feasible, larger items such as furniture, tires, appliances and bedding, rather than discarding them to the landfill.
• Training new staff on recycling policies.