Company Practices
Greenhouse Gas Emissions Management and Reduction
Bicycles are available for guests to enjoy a ride on the nearby five-mile greenway.
Solid Waste Management, Reduction, Reuse and Recycling
Recycled 75% of construction waste, diverting it from landfills.
Freshwater Consumption Reduction
Geothermal energy is used for the restaurant’s refrigeration equipment, instead of a standard water-cooled system, saving significant amounts of water. High-efficiency Kohler plumbing fixtures are installed throughout the facility, reducing water usage by 30%.
Energy Efficiency, Conservation and Management
Solar energy is used to heat hot water with 100 solar panels covering the 4,000 square feet of rooftop, producing enough hot water for a hundred homes. This heats about 60% of the water for both the hotel and restaurant, Print Works Bistro. Also, use of ultra efficient materials and the latest construction technology reduces energy consumption to 36.5% less than a conventional hotel. Newly-engineered variable speed hoods have been installed in the restaurant. This equipment uses a series of sensors to set the power according to the kitchen's needs and adjusts to a lower level of operation (typically 25% of their full capacity). The sensors also detect heat, smoke or other effluents and increase the fan speed to keep the air fresh. North America's first Regenerative Drive model of the Otis' Gen2 elevator was installed in the hotel to reduces net energy usage by capturing the system’s energy and feeding it back into the building's internal electrical grid. Large energy-efficient “operable” windows (7’4” square windows in guest rooms) take advantage of abundant natural lighting throughout the hotel. Plans are in progress to plant a green, vegetated rooftop on the restaurant to reduce the “urban heat island effect." Once completed, the green roof will reflect the heat, thus reducing the amount of energy needed for refrigeration and/or air conditioning. It will also slow the rain runoff and insulate the rooftop, keeping the building cooler overall.
Ecosystem and Biodiversity Conservation
Adjacent to the hotel, 700 linear feet of stream has been restored by reducing erosion, planting local, adaptable plant species and rebuilding the buffers and banks. Approximately 700 cubic yards of soil was removed to create a floodplain bench. Also, 376 tons of boulders and 18 logs were used to maintain grade control, dissipate energy and assist in the creation and maintenance of riffles and pools.
Air Quality Protection and Noise Reduction
Air quality is improved by circulating large amounts of outside air into guestrooms (60 cubic feet per minute) and doing so in an energy efficient way by employing “energy recovery” technology where the outside air is tempered by the air being exhausted from the hotel. Low-emitting volatile organic compound (VOC) paints, adhesives, carpets, etc. are used throughout the building to reduce indoor air contamination.
Responsible Purchasing
Building materials with recycled content were used in construction of the hotel building. Reinforced steel contains 90% post consumer recycled content, sheetrock 100%, asphalt 25% and staircase steel 50%. Concrete contains 4% fly ash, the mineral residue left after the combustion of coal that is diverted from landfills. Also, transportation and packaging was reduced in contstruction by contracting with regional vendors for supplies and furnishings. Guest-room shelving is a walnut SkyBlend particleboard, which is made from 100% post-industrial recycled wood pulp with no added formaldehyde. Tabletops in the Bistro are made of salvaged, solid walnut trees that came down through sickness or storm and room service trays are made of Plyboo (bamboo plywood).
Training and Education for Employees and Clients
The hotel now serves as an “education center” for sustainable practices with tours of their "green" hotel for guests and outreach programs for students of all ages.
