Sustainable Tourism Practices in North Carolina
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.
