Sheraton Phoenix Downtown goes green with a new rooftop garden

The hotel has just completed the installation of a 120-square foot seasonal garden on the 4th floor deck of the 31-floor hotel. As a next step, the hotel is coordinating efforts with Philips Electronics to determine possible CFL or LED technology for custom lighting fixtures that currently only work with traditional incandescent bulbs.

These two initiatives are just the latest of eco-friendly practices of the new hotel. The property has already implemented a comprehensive banquet recycling program, a “So Clear” water filtration system to purify water and reduce waste and an internal “Green Team” that regularly meets to proactively identify ways in which the hotel can be more sustainable.

“In this day and age, it is crucial for all companies to be good corporate citizens. Since well before the hotel opened, we have been identifying ways we can reduce our carbon footprint while also operating as a first-class hotel,” said Leo Percopo, general manager of the Sheraton Phoenix Downtown.

Local, sustainable food growing for guests

The seasonal rooftop garden has been planted and is currently growing chilies, okra, mint, peppers and a variety of herbs which will be incorporated into dishes served in District American Kitchen and Wine Bar, the restaurant located on the bottom floor of the hotel. Many of the additional produce items come from Singh Farms, a local grower.

District will also return compostable items, such as fruit and vegetable peelings, to Singh Farms. The compost can then be used by the farm to aid in the growing of new produce, continuing a sustainable cycle.

Frank Belosic, executive chef at the Sheraton Phoenix Downtown Hotel, has been working closely with Singh Farms throughout the last several months. “We want this to be a viable garden that can continue to produce vegetables and herbs to be used in our dishes,” said Belosic. “We worked closely with Singh Farms to look at all angles and figure out what will work best to produce the freshest and most tasteful items possible while also making this garden sustainable.”

Committing to glowing green

The hotel’s commitment to eventually utilize the most energy efficient lighting possible calls for the installation of over 24,500 CFL or LED light bulbs to yield a tremendous reduction on energy consumption. CFL light bulbs in all of the 1,000 guestrooms will consume only 24% of the electricity of a hotel that does not utilize CFL bulbs – a savings that would power approximately 31 U.S. households per year.

Furthermore, because the lifespan of CFL bulbs is 8,000 hours compared to less than 1,000 hours with standard incandescent bulbs, the hotel reduces the quantity of light bulbs sent to the landfill by 800%.

While the utilization of energy-saving CFL lighting is currently limited in most applications that require dimmable lighting, the hotel’s engineering team is working closely with Philips Electronics and other vendors to determine possible CFL or LED technology that can work in these settings. Once a potential bulb is identified, it is sent to RCI/Unison Lighting for extensive testing prior to application in the property. For example, in December, a CFL bulb was certified by RCI/Unison for a can light fixture utilized in the public areas, and the hotel will be utilizing this bulb moving forward.

Green Team hard at work

The hotel’s internal “Green Team” is responsible for identifying, implementing and training fellow associates on new sustainable practices, which included the roll-out of digital menus which are now available in all catering settings. In addition, the hotel works with other community partners such as “Waste Not” to donate unused items rather than send them directly to a landfill.

The team has also developed a comprehensive recycling program that extends throughout the entire hotel. Guests can recycle in their rooms, associates can recycle in their offices and meeting planners can customize plans and amenities to reduce waste.

For more, visit www.Sheraton.com/PhoenixDowntown.