“It’s an ocean view that you have to see to believe,” says President/Co-Owner Joseph Mikrut.

“The view takes away the breath of even the most jaded traveler,” adds CEO/Co-Owner Geoff McCabe. Anamaya is steps away from epic waterfalls, surrounded by rain forests, and located in one of the world’s most beautiful tropical beach towns.

Anamaya, however, offers much more than stunning views. Anamaya is Sanskrit for “good health” and that is the driving philosophy behind this unique hotel.

Anamaya offers gourmet organic food, Anusara-inspired yoga classes and retreats, a variety of luxurious health and spa services including acupuncture and chiropractic treatments, a Clearlight Far infrared sauna, massage and reflexology therapies, and an array of uniquely designed retreat packages, workshops and classes all in respect to the Body, Mind&Spirit. In addition to their daily services, Anamay offer a variety of special 3 – 14 day inclusive retreat packages including Yoga Retreats, Raw Food Intensives, Creative Arts Camps, Anti Aging&Longevity Classes, and Weight Loss, General Cleansing&Natural Detox Programs.

Anamaya also offers guests exclusive fire dancing (the four people running the hotel also happen to be professional fire dancers!) and circus entertainment experiences, exciting local excursions, and intimate and tranquil accommodations to enhance the exotic and unique experience of visiting Costa Rica.

In addition, Anamaya Resort strives to care for the planet by remaining chemical-free and using products that facilitate a more natural, organic way of life. This is reflected in their non-toxic and anti-allergenic rooms, as well as the newly installed salt-water pool, which allows their guests to enjoy swimming without the worries of high levels of toxins entering the body.

McCabe, no stranger to environmentally-friendly ventures, strongly believes that “green” is the future, not just a passing fad. “Countries around the world are continually improving their laws and green requirements, so it’s smart business to get ahead of the curve rather than retrofitting a business later. Plus, being energy efficient saves money, and attracts clients.”

Perhaps more even more importantly McCabe has a strong desire to be part of the solution, not the problem. Anamaya Resort strives not to merely entertain guests, but also to inspire them. “We hope our guests will fall in love with the lifestyle that they experience here at Anamaya, and vow to make changes in their lives,” says McCabe.

From the moment of your arrival, you’ll know you’ve unearthed a very magical place and during your stay at the Anamaya Resort you’ll discover more about the true gifts of life, about yourself, and a few secrets about longevity.

To answer this question, I came up with some helpful tips for “greener” Galapagos diving:

Choose Green Accommodations

Look for resorts that grow some or all of their own food in an organic garden, and create some or all of their own energy. Even simply replacing standard bulbs with compact florescent bulbs is an inexpensive way resorts and hotels can reduce their energy footprint and begin to go green.

Ask about how they handle their water consumption. Reducing the amount of laundry they wash is great, but it’s only a start. Do they use biodegradable soaps, and recycle their gray water to care for landscaping or vegetable gardens? Do they recycle and reduce their trash? How do they handle plastic bottles and aluminum cans? Are their dishes re-usable, so they won’t end up in landfills? As most of you know, some resorts and hotels do better at being “green” than others. Researching before you book a vacation can make a big positive environmental impact.

The fragile Galapagos Islands are a perfect example of an ecosystem dramatically impacted by tourism and desperately in need of vigilant green practices. The beautiful white-sand beaches, underwater wonderlands and lush highlands of these remarkable and remote islands are very attractive for tourists, but the islands have been an isolated ecosystem for millennia and continue to be a pristine haven for endemic species of wildlife. One of the best green hotels in the Galapagos is the renowned Finch Bay Hotel. These eco-friendly, private accommodations are off-limits to cars, lovely and very quiet. Stay here while you’re diving and feel confident in your environmentally-friendly choice.

Enjoy Green Galapagos Diving

Over 140,000 tourists per year visit the Galapagos Islands. The visitors, along with explosive population growth, provide a unique challenge for Galapagos diving operators. Adventure Associates, the creator of The Galapagos Foundation, is one operator that offers green Galapagos diving tours. Their non-profit organization’s mission is to provide funding for conservation projects committed to sustainable development in the Galapagos Islands.

Garbage production alone threatens the diverse local animal and marine population, and luckily this problem is now being directly addressed by The Galapagos Foundation. Awareness is also being raised through educational cruises provided by Metropolitan Touring, a company associated with Adventure Associates.

The unique opportunity to reduce your carbon footprint while enjoying a spectacular cruise in the Galapagos Islands doesn’t come along every day. You can learn more about the exciting scuba diving opportunities in this region by planning a custom tour or by choosing a Galapagos package from Adventure Associates.

Employ Ethical Dive Practices

You already know what to do. So just promise yourself that you’re going to keep doing it. Never litter the ocean with your junk. Water bottles, plastic cups, wrappers, film canisters – nothing of yours should ever end up in the sea. Be sure to secure all your trash on the boat so it won’t blow into the water. If you see any junk in the water during your dive, remove it and throw it away properly. You’ll be creating some good karma while you serve as an ambassador for the oceans.

Along the same lines, never remove anything from the ocean, the reef, or the beach – period. Bring your camera and snap pictures of anything interesting or beautiful, but never be tempted to take it with you. If you do, you’ll not only be contributing to the destruction of the earth’s reefs, you’re bound to get caught at some point, and you could wind up in trouble with the local authorities. It’s not worth it. Let the only thing you “take” be the photos.

Also be extremely careful splashing around in shallower areas. Stay near the surface of the water and never, ever kick your fins into the delicate reef coral or other marine life. Leave the reef exactly as you found it — the way the last diver left it for you.

Be a Good Example

Enjoy your next Galapagos diving trip knowing that your travel dollars are promoting sustainable travel choices. Choose a green-minded cruise provider, or donate to organizations like The Galapagos Foundation, and you’ll be doing even more to help.

The more other people follow your example, the faster we’ll see real changes in the way the travel industry addresses environmental issues and the way the world treats its beautiful, irreplaceable oceans.

The 18,000-square-foot, two-level spa, salon and fitness center is committed to “sustainable luxury”. Selected by Green Spa Network to be network’s very first Las Vegas member, Vdara Health & Beauty carefully selects retail partners that share its concern for the environment; utilizing organic or wild-crafted, paraben-free products, implementing a recycling program and use of recycled paper for spa materials, and aproviding natural nail services using a vegan treatment line.

Vdara is an all-suite hotel and spa designed within the new Las Vegas CityCenter that caters to those who love the excitement of Las Vegas but prefer to enjoy it in an exclusive, non-gaming and smoke-free environment.

Solidifying CityCenter’s commitment to sustainability, Vdara has achieved LEED Gold certification by the U.S. Green Building Council.

Physically connected to Bellagio and adjacent to ARIA Resort & Casino, Vdara will offer access to all of the entertainment, gaming, shopping, dining and nightlife at CityCenter and throughout Las Vegas, while also providing a retreat from it all.

Soothing calm amidst the bustle of Vegas

Located on the second level of the CityCenter’s new Vdara, guests are welcomed by a two-story waterfall comprised of shimmering strings of beads that glisten as water cascades down them into the reflective pool below. Sapele wood floors with mink marble and river-stone floor accents will create a sleek and modern look throughout the space.

Each level of the spa will express a distinct atmosphere laced with luxury. The first level will be a light, social space where patrons can mingle in the main reception lobby, enter the fitness center and salon, browse the spa boutique or enjoy a glass of bubbly at the Champagne Bar. The wellness spa on the second level will inspire a calm and soothing energy.

Even the lobby itself will feature a champagne bar that will include a thoughtful selection of champagne and wine for guests to enjoy while relaxing in the lobby or experiencing a manicure, pedicure or hair service in the salon.

Finding wellness

Eleven private treatment rooms, retreats, and serene lounges featuring inviting soaking tubs and dramatic circular waterfalls allow guests to immerse themselves in complete relaxation while enjoying a selection of herbal teas and apothecary-infused water, redwood saunas and eucalyptus steam rooms.

Spa treatments, comprised of a variety of massages, body treatments and skin care services, focus on holistic health by incorporating high-grade and organic ingredients derived from fruits, herbs, flowers, vegetables and oils.

The salon at Vdara Health & Beauty will boast a full menu of services for men and women including nail care by “SpaRitual.” Known for creating eco-friendly products, SpaRitual has developed a collection of sophisticated nail products that are DBP, formaldehyde and toluene-free, as well as  the first spa treatment line of vegan nail care products.

For those looking for a more active way to let off some steam, a variety of cardio equipment with individual entertainment centers, exercise machines and free weights will be available in the spa’s fitness center. Fitness classes will include strength training and yoga, with personal trainers and yoga instructors available for individual or group instruction. A registered dietician also will be available for nutritional consultation.

On the upper level of the spa, guests will be able to enjoy spa and salon treatments poolside at Sky Pool & Lounge – boasting six spa cabanas with interior seating, outdoor chaise lounges and private plunge pools. Poolside spa treatments will feature Akhassa, a line inspired by spa rituals from Thailand with properties of lemongrass, Kaffir lime, jasmine and hibiscus flower.

For more information about Vdara Health & Beauty, visit www.vdara.com.

Nearly 95% of the property has been left in the original state of the Sonoran desert, including all plant material. The property participates in xeriscaping (low water landscaping) to save this valuable desert resource.

All washes and natural waterways were preserved and kept intact to allow free flow of water sources from the upper desert to lower regions, allowing the water aquifer to be replenished and to preserve the natural highways for desert animals.

In an effort to reduce water use, Starr Pass Golf Club only overseeds fairways and tees of the award-winning Arnold Palmer Signature Golf course during the winter months. By allowing the roughs to go dormant, the resort saves millions of gallons of water each year. All golf course irrigation is reclaimed water. No ground water is used when watering the golf course.

Wildlife & Nature

Starr Pass Golf Course is also an Audubon Cooperative Sanctuary Program member; the Audubon Cooperative Sanctuary Program for Golf Courses helps golf courses to enhance wildlife habitats and protect natural resources for the benefit of people, wildlife, and the game of golf. The program is designed to give golf course managers the information and guidance they need to implement stewardship projects and receive recognition for their efforts.

Since its opening in 2005, the resort has donated 330 acres of pristine Sonoran desert to the Tucson Mountain Park for continued maintenance and preservation of the land. The resort sits adjacent to the park, with many on-site trails leading to the Tucson Mountain Park.

In addition to the land donation, Starr Pass and the City of Tucson have created an Environmental Enhancement Fund. This fund allocates a percentage of resort sales, contributing $17 million in 20 years. This fund is used to conduct research on mountain lion populations, build trailheads and erect signage in Tucson Mountain Park, as well as measures to control buffelgrass, a non-native species of plant that increases the threat of fire to our Sonoran Desert.

During the development of the resort property, non-native soil was never brought into the resort during the building process. Even rocks were ground to use as fill dirt to build the resort.

Sustainable dining

The culinary team at Starr Pass has perhaps had the biggest impact on the resort’s eco-friendly program. The Banquet Department and most food outlets have made a commitment to first purchase organic food when available. Led by Executive Chef Chris Brown, the resort has committed to purchasing only humanely treated animals free of any additional hormones or antibiotics, as they are available.

For its produce, the resort works closely with the Agua Linda CSA (community supported agriculture), an organic grower who practices sustainable agriculture free of any GMO (genetically modified organisms) or use of engineered seed crops. Starr Pass owns shares of the farms, with culinary team members often donating their time to help harvest. The resort kitchen also maintains an organic garden outside of Primo Restaurant that is cultivated used in the restaurant for meal functions.

Housekeeping

Starr Pass has implemented a linen reuse program within housekeeping. Bed linens are changed every three days unless otherwise requested by guests, thus reducing water use.

In the convention spaces, recycle bins are now placed in strategic locations to allow guests to recycle newspapers and fine paper used during meetings. Every department participates in a comprehensive paper recycling program. In addition, all newspapers from guestrooms are recycled by housekeeping.

Plastic cups in the lobby have been replaced with “corn cups” which consist almost entirely of corn. The cups break down in composting within 45 days.

Native woodlands surround the property, with a small stream running through the land. The homestead, built by the owners from logs cut from trees surrounding the house, has an individual charm that has to be experienced to be believed. If you’re looking to get away from it all, there are few places that compare.

El Manantial offers rustic but comfortable accommodation, with good home cooking using organic produce. Vegetarians can be catered for. The best season to visit this region is between November and April, when you’ll be able to enjoy the warm, sunny, dry weather. Spanish lessons available.

Previously known as “Vail Resorts 360,” ECHO encompasses the company’s long-standing efforts in volunteerism, environmental stewardship and charitable contributions.

“As part of our almost year-long process in putting together our recently announced Hayman Restoration Partnership, we learned more about the goals and ideals of our entire corporate responsibility efforts,” said Rob Katz, chairman and CEO for Vail Resorts. “We realized that these efforts are aimed at mitigating our ‘footprint’ on the environment and on our communities. But even more important, it’s the impact our actions and behavior can have with our guests and our communities as we look to stake out leadership positions on important issues.”

You may recall just a few days ago a post about the Hayman Restoration Partnership – a joint effort in which Vail is partnered with both the U.S. Forest Service and the National Forest Foundation to benefit forest restoration and clean water projects as part of Colorado’s largest reforestation efforts.

The same partnership has also committed to raising up to $500,000 per year for local conservation projects that improve and enhance the forests in and around the resorts – helping to build trails, improve wildlife habitat, mitigate pine beetle effects and improve the overall health of the White River and Lake Tahoe forests.

Vail is also working on its own internal energy conservation initiatives; aiming to reduce energy consumption by 10% by the end of next year.

“It’s how what we do resonates and is amplified with our five stakeholders: our employees, shareholders, guests, communities and the environment,” continued Katz. “We feel the word ‘echo’ is in better keeping with our goals and will offer a better connection with our guests. It is our hope that Vail Resorts ECHO continues to reverberate positively in the places where we live, work and play for generations to come.”

Environmental activism

Vail Resorts boasts the largest “on-mountain” recycling program in the world, recycling over 3 tons of waste per year, while it plans to eliminate ALL internally used paper products by 2011 as well as develop composting programs at select properties.

Architecturally, the company has partnered with the University of Colorado to develop new, green building standards as well as a comprehensive database of green building materials and resources for developers to use on all projects both on and off the mountain.

For guests, Vail has implemented the “Appetite for Life” program, offering high quality, organic and natural food to the company’s on-mountain restaurants and five-star resort dining experiences. The company also offers “Green Guest Rooms,” green weddings, events and meetings to all interested guests.

Giving back

The Vail Resorts ECHO program focuses its charitable contributions on two areas: youth and environment. In 2008, the company donated $5 million in cash and services to more than 100 local nonprofits across the resort communities, including The Vail Valley Foundation, The Summit Foundation, Habitat for Humanity and The Keystone Science School’s innovative Third Grade Local Ecosystems science program.

In 2009, 250 Vail employees donated their own time and skills to seven local community volunteer projects in Summit and Eagle Counties as well as South Lake Tahoe, Calif., planting over 1,000 trees in local forests and assisting in clean up efforts to protect the Eagle and Platte Rivers.

Starting in 2010, Vail Resorts ECHO plans to host a companywide volunteer day, bringing together every division of the company and nonprofits for one day in late spring to work on local community projects.

Through 2011, Vail Resorts will commit 1,500 hours of volunteer time to help with the Hayman Restoration Partnership, allowing employees to take a hands-on approach to one of the most critical forest restoration projects in the state.

For more information on Vail Resorts ECHO, visit www.vailresorts.com.

The Planet Green channel, which launched in June 2008 to become the center for people who want to understand how humans impact the planet and how to live a more environmentally sustainable lifestyle, has already greenlit the 10 episode series scheduled to premiere in late Spring 2010.

The couple’s goal? To revive the farm and create a new organic brand “Beekman 1802″. With a humorous yet eye-opening edge, the series aims to display how the couple’s urban skill-sets doesn’t quit cut it when it comes to wrangling pigs and making goat’s milk cheese.

“We believe that a farm can be much larger than its fences. If someone told us that we’d trade in New York City for eighty goats, two pigs, a dozen chickens and a narcissistic llama, we would have told them that they were crazy,” said Kilmer-Purcell and Ridge. “It turns out that we are.”

“Beekman Farm is an amusing look into Josh and Brent’s very unique relationship, their desire to create a business and to transform their lives. Watching it unfold in real time is hilarious and entertaining,” said Michalchyshyn (who recently bought a farm of her own!). “Brent is a quintessential type A personality with a ‘my way or the highway’ attitude while Josh is a laid back, genteel kind of guy who spends weekends on the farm but is still commuting to work in the city during the week. Their eccentric, extended friends and family dynamic reveals to viewers that trying to live the simple life isn’t so simple after all. We can’t wait to bring these charismatic new personalities to television.”

“They bought the farm. . .literally!” says co-executive producer Fenton Bailey. “From wrapping 14,000 bars organic goat milk soap to organizing a harvest festival to benefit the nearby town of Sharon Springs, Brent and Josh have their work cut out for them, 24/7.”

Beekman Farm’s executive producers include Planet Green’s SVP of Production & Development, Jeff Hasler and Executive Producer Lynn Sadofsky as well as World of Wonder’s Randy Barbato, Fenton Bailey, Tom Campbell and Angela Berg.

For more information, visit www.planetgreen.com. Image courtesy of slashfood.com.

Originally built in 1928, the 22-guestroom Bancroft Hotel is a National Registered Landmark known for its historic charm, personalized service and eco-friendly practices. The hotel sits directly across the street from the University of California at Berkeley and next door to the Berkeley Art Museum.

“The Bancroft Hotel has a rich history,” said Daryl Ross, owner of the Bancroft Hotel. “It’s vital that we protect this heritage, and that includes the preservation of historically accurate furniture pieces that were previously custom-made for the hotel. The Refinishing Touch’s experience in wood preservation techniques and its skills in armoire conversion are vital to meeting our goals of preserving as much of the Bancroft’s history as possible while also keeping up with the expectations of today’s hotel guests.”

Sustainable history preservation

For Ross, it was essential that the project was as eco-friendly as possible.

“As part of our green commitment, I meticulously researched everything. With expert insight from David Gottfried, the founder of the US Green Building council, and green design advice from Kelly LaPlante and Dan Smith, I knew we had a great team. That’s why I was especially thrilled to discover the Refinishing Touch – plus they did all the work on-site, which saved greatly in shipping costs and limiting the ‘carbon footprint’ of the project.”

After multiple structural renovations in the early 1990s in preparation for Bay Area seismic activity, the hotel began this new project – focusing on sustainably preserving the history of the property; utlizing such “green” elements as organic cotton sheets and bamboo towels in each of its bedrooms as well as cork flooring, recycled carpet tiles, nontoxic paints and earth-friendly cleaning solutions throughout the property.

The hotel has been outfitted with custom made furniture pieces that are based on the architect’s original 1928 drawings of furniture (all of which were never actually made). The designs have been drawn to cater to the needs of the hotel’s 21st-century guests and to ensure space was maximized in each guest room.

The Refinishing Touch was selected to fulfill this role and convert historically accurate armoires into desks. In line with the Bancroft’s sustainability goals, the tops of the armoires will be re-used as material for new countertops.

The Refinishing Touch is a leader in environmentally safe furniture refinishing, fabric design and re-upholstering, armoire modifications, and customized granite. It has clients across the hospitality, college and government sectors and has saved the equivalent of 500,000 hardwood trees from destruction.

“We’re proud and honored to be part of this important project and to play a small part in the history of this landmark hotel,” said Mario Insenga, CEO and founder of The Refinishing Touch. “We have developed a unique process for the Bancroft that will preserve the carvings, character and style of its unique and valuable furniture while modernizing the pieces to ensure they remain useful for many years to come.”

The Sonoma Soap Company amenity collection is formulated to nurture the hair and body – while protecting the environment. All formulations contain natural and organic ingredients and are free of those ingredients identified as dangerous or threatening to the environment.

Products available through Pineapple Hospitality include the eco friendly Citrus Medley shampoo, conditioner, body wash, lotion and hand soaps, offered in both daily and gallon sizes.

“Sonoma is particularly unique because both the fragrance and colorants are natural and the fragrance is created through a special distillation process,” explains Cynthia Guy, Brand Manager for Marietta Corporation, the developer and manufacturer of the Sonoma Soap Company amenity line. “In addition, the soaps and liquids are 100% biodegradable and the packaging features Post-Consumer Recycled materials (PCR) and water-based inks.”

The Sonoma Soap amenities are a match for those in the hospitality industry looking to reach health-conscious consumers, but doesn’t skimp on quality. The products contain natural and organic ingredients and leave guests with a clean body, hair and conscience.

“Sonoma Soap products can help hotels maintain a greener business because each product is made domestically using natural, organic and environmentally sensitive ingredients,” she adds.

“It’s important to make amenity lines that benefit the customer and environment. We want to reduce our carbon footprint by focusing on how we manufacture, transport and conduct business.”

Sonoma’s soaps and liquids are 100% biodegradable, using a vegetable base and containing all-natural fragrances at subtle levels to reduce potential for irritants. All formulations are free of harmful chemicals such as Paraben, Phthalate, Mineral Oil, DMDM Hydantoin Preservative, Artificial colorant, Diethanolamine and Formaldehyde.

All of Sonoma’s products are “cruelty free” – utilizing absolutely no animal testing at all.

Reducing waste with branded dispensers

To go along with the gallon-sized Sonoma amenities, Pineapple offers three styles of Sonoma’s three-chamber dispensers. They are available in satin silver, solid white and translucent white to match any bathroom décor.

“Hotels have found they can cut their amenity costs by up to 70 percent by providing amenities in dispensers,” says Ray Burger, President of Pineapple Hospitality. “They are also more convenient for your staff to maintain, plus you don’t get all the excess waste from throwing away hundreds of little bottles each day.”

“Using Sonoma Soap amenities combined with the dispensers is a great way for hotels to show their guests their commitment to both luxury and socially responsible travel,” Burger adds.

The decision to offer Sonoma’s uniquely natural products in gallons was made to support a dispenser option that would further reduce the use of wasted packaging. The dispensers can be refilled directly from gallons, thus eliminating the need for separate bottles of shampoo, conditioner or lotion. The gallon products are made with the same natural and organic ingredients as the amenity line.

“Dispensers and gallons offer a different vehicle to deliver the same amenity to guests,” continued Guy. “As an alternative to bottles, gallons and dispensers offer a reduction to waste of both product and packaging. It eliminates disposing of partially used bottles or soaps and the need to recycle the bottles and caps. The product is dispensed and used as needed and the dispenser refilled only when needed.”

The dispensers are also made out of PET plastic, which is 100% recyclable.

Green style

The Sonoma amenity packaging uses the latest in environmentally friendly materials and its casual-yet-sophisticated style complements any room décor. Bottles contain post-consumer recycled materials and water-based inks are used for printing.

The company uses recycled paper, water-based inks and wind power in production of product literature. Plus all bottles and soaps in the Sonoma amenity program are made in the USA, reducing fuel consumption during transport.

“We’re very excited to be able to offer Sonoma amenities to our customers, who are leading the hospitality industry toward a greener, sustainable and more profitable future for all of us,” says Burger.

In it commitment as a Slow Foods member, the resort is setting an example in sustainability by procuring and serving locally grown, organic foods to guests.

“Our culture is so used to fast—fast production, shipping and eating—that we sometimes forget about the integral beauty of freshly grown and prepared foods,” said Pahk. “Our guests truly appreciate having a wide array of menu choices using locally harvested food.”

Pahk has been instrumental in a number of successful eco-programs at the resort, including an initiative to recycle food scraps and grass clippings in addition to traditional recyclables. The Silverado food scrap recycling program was a first in Napa Valley, a destination that is normally an environmental leader.

“I believe the hospitality industry was a little slow out of the starting gate when it comes to sustainability, but the industry as a whole has made up for that delay by now taking giant green steps in numerous areas,” continued Pahk. “Recycling food scraps should be a no-brainer for an industry that produces an abundance of the stuff. Turns out, it is incredibly difficult to accomplish, and it takes the commitment of a service provider as well as hotel management and an entire staff to pull it off.”

“We do everything we can to reduce waste, from buying products from local producers to offering meat and seafood that is harvested using the most sustainable practices available.”

The Silverado Resort has also implemented a Foodservice Energy Awareness Program to educate its foodservice employees to participate in energy conservation, green procurement and waste reduction. In 2001, the resort introduced an aggressive seafood policy that promoted the use of sustainable seafood and discontinued serving four species of threatened seafood.

“It didn’t happen overnight, but clearly our efforts are working,” Pahk said. “We have become more successful than I would have imagined when we started truly emphasizing sustainability years ago.”

Silverado Resort was the first resort in Napa Valley to become a member of the Chef’s Collaborative, a national network of more than 1,000 members of the food community who promote sustainable cuisine. Chef Pak also sits on the board for Sustainable Napa County, an organization that promotes sustainable business practices in the Napa Valley hospitality industry. And the resort’s operator, Xanterra Parks & Resorts, was the first U.S. hospitality company to be granted the “Chain of Custody” certification from the Marine Stewardship Council. This important certification guarantees all wild Alaska salmon menu items can be traced to their source, assuring customers that fisheries have met the Marine Stewardship Council’s stringent environmental standards.

The resort’s environmental programs extend far beyond foodservice operations. For example, guestrooms are supplied with rapidly renewable paper products, and housekeepers use sustainable cleaning solutions and separate and recycle all guestroom garbage. Additionally, the resort uses a state-of-the-art water-saving irrigation system to maintain its two championship golf courses.

For more information, visit www.silveradoresort.com.

Attendees will be given the opportunity to travel with specialists to historic sites and villages, organic farms and nature reserves.

“Crete is blessed with fascinating history, natural beauty and excellent fresh food,” says CCS Founder, Nikki Rose. “There is much to celebrate and protect. The roots of the Mediterranean Diet originated in Crete. CCS programs help to support people striving to preserve their lifestyle and share their valuable knowledge in mutually beneficial ways.”

CCS Seminars include organic olive oil and wine tastings, cooking demos, botanical hikes, traditional music and other activities celebrating Crete’s distinctive heritage. Doctors, nutritionists, chefs, farmers, ecologists, anthropologists, travel agents, journalists, students, history and food enthusiasts have joined CCS programs. Their collected feedback confirms that participating in programs that protect Crete’s heritage is an enjoyable and enriching experience.

Global interest in sustainability includes tourism and foodservice. People involved with traditional trades, conservation, sustainable organic farming, and the food industry play an integral role in their communities, including attracting visitors. Responsible Travel offers innovative educational programs that protect cultural and natural heritage while doing good business.

Founders of Milia Ecolodge in Crete say, “We are not striving to change our standards to attract visitors, we are striving to attract visitors that appreciate our standards.”

Crete’s Culinary Sanctuaries (CCS) was founded in 1997 by Nikki Rose, a Greek-American professional chef, writer and responsible travel adviser (for projects in Brazil, Cambodia, Europe and USA).

CCS collaborates with over 40 small businesses and individuals working to protect Crete’s cultural and natural heritage. Seminars are conducted in rural communities, organic farms and historic sites. CCS has received awards from National Geographic, the World Tourism Forum for Peace and Sustainable Development, WTTC, and is featured in The New York Times, Lonely Planet and TV New Zealand.

Answering the call for a comprehensive listing of eco-friendly spirits, popular green-living guide “Greenopia” has released a sustainability review of 25 major wine labels. At the top of the list, receiving 3 leafs out of a possible 4, were Alma Rosa, Frog’s Leap, and French Rabbit. Environmentalists are often concerned with the tremendous amount of water and land needed to produce wine.

Available for free on Greenopia.com, the new study aims to educate consumers on issues pertaining to environmental impact and health on a purchasing level.

“We are proud and honored to be recognized by Greenopia for our deep longstanding 25-year commitment to organic viticulture, sustainability, and fair business practices,” said Thekla and Richard Sanford, owners of Alma Rosa Winery & Vineyard. “We pledge to continue our efforts toward environmental responsibility and social justice.”

Greenopia, leading online directory for green, sustainable and socially conscious, daily purchase decisions, used a comprehensive set of criteria to determine the wine company ratings. Data was collected from the companies themselves pertaining to the growing practices, transportation, building logistics, and attributes of the wine packaging. Weights were set based off the relative life cycle impacts of each criterion during wine production.

“We were surprised to see so many wineries that hadn’t addressed the environmental impacts associated with their bottles. Glass bottles not only have a large production burden, but their heavy weight gives them a high transportation impact as well. We hope that wineries and consumers will mutually embrace greener containers for wine in spite of their perceptions about quality,” says Gay Browne, founder of Greenopia.

To find green wine merchants in your city check out Greenopia’s local green business directories.

Greenopia employs its award-winning eco-analysis method to deliver actionable green-assessments to the rapidly growing green consumer market. Green businesses and merchants use Greenopia’s targeted marketing methods to effectively reach consumers making greener choices.

For more info, visit www.greenopia.com.

This marks Fairmont Hotels & Resorts’ latest initiative as a leader and role model in responsible travel and environmental stewardship, adding to the company’s ambitious announcement made last year to combat climate change alongside the World Wildlife Fund (WWF). Together with the WWF, Fairmont has set a world-class CO2 reduction target and has subsequently become a member of WWF’s global Climate Savers program.

By developing a company-wide emission reduction plan with the WWF and introducing it’s new Energy and Carbon Management program, Fairmont has secured its position as an environmentally progressive hospitality company.

Differing methods of oil conversion

As biodiesel conversion is still a new concept, there is currently no one universal method or solution, causing different properties to use different techniques. For instance, the Fairmont Sonoma Mission Inn & Spa has partnered with Yokayo Bio-Fuels, a local biodiesel firm, to gather approximately 150 gallons of kitchen grease each quarter, turning it into tallow or feed.

The Fairmont Scottsdale has also teamed up with an outside firm to transform leftover oil into fuel for vineyards and other businesses that rely on diesel, generators, forklifts and cars. The resort collected 1,901 gallons in 2008 and 650 gallons so far in 2009, for a total of 2,551 gallons of grease to date, which in turn has been recycled into biodiesel; enough to supply the annual fuel consumption of approximately five cars. By not discarding the kitchen grease down the drain, other benefits are also realized including fewer clogged pipes and reduced use of harmful chemicals to clear drains and treat wastewater systems.

At The Fairmont Chateau Lake Louise in the Canadian Rockies, grease is transformed into fuel to power grounds equipment and two resort shuttle buses that play a DVD informing guests about fuel conversion and other green initiatives at the hotel, while The Fairmont Banff Springs, in conjunction with a local high school under the direction of the Zero Emission Research Institute, alters cooking oils to operate golf course maintenance equipment. The Fairmont Winnipeg donates used cooking oil, approximately 4,700 liters each year, to Biodiesel Manitoba Inc., a company dedicated to the research and development of products to assist the expansion of Manitoba’s biodiesel industry, whereas The Fairmont Hotel Vancouver works with West Coast Reductions, the largest independent rendering company in Western Canada, to recycle approximately 180 liters of kitchen oil each week.

The Fairmont Washington D.C. has partnered with The Greener Oil Company to collect kitchen grease to be recycled and used in the production of biodiesel fuel, and recycles approximately 325 gallons each quarter, while the Fairmont St Andrews in Scotland turns leftover oils into power for its shuttle bus and other on-property equipment. Fairmont Singapore recycles used kitchen oil as well as paper, plastic, glass and metal, and managed to recycle 6.49 tons of cooking oil in the beginning of 2009, resulting in a cost savings of $3,245.

London’s The Savoy works with one of the UK’s leading processors of used cooking oils. While closed and undergoing an extensive restoration, the hotel’s prestigious Simpson’s-in-the-Strand restaurant remains open. Waste from food preparation and plate scrapings are sorted into separate bins provided by recycling management group PDM. The company currently collects the waste weekly, which is then taken to PDM’s organic biomass-to-energy renewable power plant where the food products are processed to recover liquid fat, which is used in the manufacture of biofuels. The hotel expects to generate enough energy through this process to power the daily lighting requirements of 10% of the hotel’s guestrooms upon reopening in 2010 – helping to reduce the hotel’s carbon footprint.

Other Fairmont hotels participating in oil conversion efforts include The Fairmont San Francisco, The Fairmont Royal York, The Fairmont Miramar Hotel, The Fairmont Southampton, The Fairmont Newport Beach, The Fairmont Monte Carlo, Fairmont Mayakoba, Fairmont Château Laurier, The Fairmont Kea Lani, The Fairmont Vancouver Airport, Fairmont Le Montreux Palace, and The Fairmont Empress.

Stepping toward a greener future

For close to two decades, Fairmont has strived to minimize its impact on the planet through its award-winning Green Partnership program, a comprehensive platform focused on key areas such as waste reduction, energy management, water conservation, and innovative community outreach programs.

In a sign of corporate leadership, the company also encourages others to follow in its footsteps and has developed the Green Partnership Guide, a how-to text that any company can obtain to create or grow their environmental programming.

For more information, visit www.fairmont.com/environment.

That is why I find this news so very deliciously enticing: Due largely to its efforts in sustainability and “green” viticulture, Californian winemaker Paul Dolan Vineyards has been named Winery of the Year by the California Tourism Industry Association.

America’s Greenest Winery

Paul Dolan, Tom and Tim Thornhill, producers of California-based Paul Dolan Vineyards and Parducci Wine Cellars (the country’s first carbon neutral winery), dedicate their business to responsible land stewardship, sustainable viticulture and green business practices that yield superior wines while protecting the environment and supporting local farmers.

Their wines are made from organic and Biodynamic® grapes grown in certified vineyards.

“Wine travel is a very important part of tourism in California, particularly in Northern California,” said Tom Thornhill. “These travelers tend to be trendsetters who are looking for that special memorable experience. At Paul Dolan Vineyards we want to broaden that experience to include a perspective on ‘green,’ sustainable viticulture and business practices.”

Together, the three partners have published The Green Winegrowing Handbook in 2008; providing an in-depth overview of green practices in the wine industry and a better understanding of how and why these practices contribute not only to the quality of wine but the health of the environment.

Organically grown

“After tasting the real difference between organic and conventionally farmed grapes, side by side in a sun-drenched vineyard in 1987, my entire way of thinking about grape growing changed,” says Paul Dolan.

Organic vineyards are often small, family-owned and operated properties that utilize renewable resources while actively conserving soil and water. The very concept of organic winegrowing recognizes that healthy soils grow balanced grapes that produce the best wines;  using only natural processes and rejecting the use of synthetic chemicals. Winemakers use organic grapes and yeasts to create wines of great character and purity.

Utilizing Biodynamic® Agriculture, a sustainable system of farming, Paul Dolan Vineyards’ approach to farming is the blending of prescriptive, holistic practices with the farmer’s experiences and observations, creating self-sustaining growing environments by using natural amendments, ideally from the farm itself, to encourage growth and health in the vineyard.

Natural systems such as wildlife corridors and cover crops, along with bees, birds, owls and free-range chickens, keep populations of harmful insects and weeds in control and provide a thriving environment for the vines. The vineywards also use nature’s own processes to restore nutrients to the soil, regulate water usage and create biodiversity to keep balance in the vineyard.

So in the name of sustainability….Bottom’s up!

The hotel is expected to earn an LEED Gold New Construction certification once it opens, followed by LEED Gold Existing Building certification the following year. This dual certification would set a new benchmark for the luxury hotel industry.

LEED, which stands for Leadership in Energy and Environmental Design, is a multi-category green building rating system developed by the U.S. Green Building Council. Certification is awarded to select properties based on their site sustainability, water efficiency, energy use and atmosphere, materials and resources, indoor environmental quality, and innovation in design for a new building or innovation in operations for an existing building.

Green sophistication

Highlighting its eco-conscious features, the Ritz-Carlton, Charlotte will utilize a Natura water purification system that will save approximately 73,000 plastic bottles from landfills, save more than 104 barrels of oil, eliminate nearly 49 tons of CO2 emissions and save almost 605,000,000 BTUs of electricity each year.

The hotel’s super-efficient air transfer system will circulate outside air into guest rooms and suites, while its bi-level penthouse Wellness Center will utilize only organic and vegan spa products.

Hotel meeting space will feature recycled aluminum conference tables, and parking will be complimentary for Hybrid vehicles.

“Attainment of LEED building and operational certification is a first for the top-tier hotel-brand sector,” said David Rothwell, General Manager. “Our environmental and sustainable practices have been developed as meaningful guest amenities, offering a next generation in guest well-being. We look forward to delivering a supremely comfortable yet environmentally-mindful guest experience, carefully integrating green and sustainable practices with the rigorous standards of The Ritz-Carlton brand.”

More sustainable highlights include:

• A green, vegetated rooftop is planted on the hotel to reduce the “urban heat island effect”. The green roof reflects heat, thus reducing the amount of energy needed for air conditioning. It also slows rain runoff and insulates the rooftop, keeping the building cooler overall.
• More than 80% of construction waste is recycled, diverting 3,900 tons of debris from landfills as of April 2009.
• Water usage is reduced by 35% by installing high-efficiency plumbing fixtures, saving 700,000 gallons of water in the first year alone.
• The hotel will contract with a green power supplier to purchase 35% of the building’s electricity use for two years.
• The hotel building uses 30% less energy than a conventional hotel through use of ultra-efficient materials and the latest construction technology.
• 150 bicycle parking spaces are provided for hotel guests, with complimentary bicycle usage and Bike Valet services available for guests.
• Local complimentary transportation will be provided to guests on weekday mornings, with a Hybrid vehicle to be used for this service.
• Hybrid and electric vehicles will receive complimentary valet parking.
• Interior use of low-emitting volatile organic compound (VOC) paints, adhesives and carpets reduces indoor air contamination.
• All hotel dining and beverage menus incorporate organic, local and 100% natural products, while all unused food will be donated to Second Harvest Food Bank of Metrolina.
• The hotel Wellness Center incorporates Eco-Luxe treatments utilizing 100% organic and vegan products.
• Environmentally-sensitive cleaning products will be used throughout the hotel.

The hotel also plans to conduct regular community activities focused on environmental conservation. The hotel’s pre-opening team has already led a city clean-up project, and upcoming activities include community recycling days for consumer electronics, used athletic shoes and bicycles.

Luxury at its finest

The 146 room, 18-story hotel will feature a 13,000-square-foot bi-level penthouse Wellness Center, fitness center and saline-treated swimming pool, as well as 12,000+ square-feet of state-of-the-art meeting space.

Dining highlights include the Lobby Lounge’s regional and organic culinary choices and signature martinis, cocktails, wines, coffees and flavored ice teas, while a street-side BLT Steak offers prime cuts of beef, fresh seafood, a wide variety of tempting side dishes, and classic American dessert favorites.

Located seven miles from Charlotte Douglas International Airport, the hotel enjoys a walkable setting moments from Uptown Charlotte’s favorite sights, sounds, businesses and attractions.

The Ritz-Carlton, Charlotte is scheduled to open in October 2009, with individual reservations to be accepted beginning July 24, for stays beginning October 1, 2009.

For more info, visit www.ritzcarlton.com, or call the hotel’s pre-opening office at 704.547.2244.

Located in Rancho Palos Verdes, just 20 miles south of Los Angeles International Airport, the 120-acre property introduces a whole new generation to a part of Los Angeles that feels worlds away from the dynamic city, and to a beautiful and tranquil setting which is largely unknown.

“Visitors that round the last scenic coastal bend before Terranea are met with a breathtaking sight: an oceanfront Resort surrounded on three sides by the Pacific Ocean with Catalina Island looming across the channel,” said Charlie Peck, president and chief operation officer for Destination. “This location has to be one of Southern California’s most striking vistas and we are honored to add this inspired Resort along the Pacific to our collection of properties.”

Building green luxury

Last year, as well as just a few months back, Destination had already begun the marketing push for the newest addition to their line of resorts. Now, with its doors finally open, the 360-room hotel and luxury villas can show-off their environmental commitment; the resort wass developed with strict eco-sensitivity across all aspects of its building and operations.

During the building process, 45 stately trees on the site that date back over 50 years were carefully boxed prior to construction, then replanted. Also, 14 acres of natural Coastal Sage Scrub habitat was planted by Terranea, re-creating the natural California coastal terrain.

Progressive water quality systems were installed throughout the property to treat and clean rain water runoff and help protect the ocean, including strategically planted areas that serve as “organic filters.”

“Visitors will learn through our example that developments can provide access to irreplaceable land while safeguarding their beauty and nurturing the flora and fauna – all for the benefit of generations to come,” said Terri A. Haack, executive vice president and managing director of Terranea. “It is part of our vision that people will come away from Terranea compelled to become caretakers with us of the land and the ocean that make Southern California one of the world’s most desirable locales.”

Being no stranger to eco-lodging incentives, Destination Hotels & Resorts consistently works to protect and preserve the unique communities in which the company operates through its Destination Earth program; an environmental sustainability program in 2008.

The company is consistently rated one of the top 10 independent hospitality management companies in the United States with more than 30 luxury and upscale hotels, resorts and conference centers. To protect and preserve the unique communities in which the company operates, Destination launched Destination Earth, an environmental sustainability program.

The property also features The Links at Terranea, a challenging 9-hole par 3 golf course, and The Spa at Terranea with 25 treatment rooms, three ocean view pools and a collection of eight distinctive restaurants, bars and lounges.

Guests will recognize the views from many vantage points as the property has been the location of dozens of Hollywood films and television shows over the years. The Resort’s expansive outdoor lawns, terraces, gardens, gazebos and event space are all designed to showcase the Pacific Ocean locale.

“Terranea is secluded and private, providing an oceanfront escape that feels far removed from hectic city life, yet is close for millions. Guests and owners will feel like they’ve been transported to a tranquil place that embodies the classic California lifestyle. The Terranea staff offers gracious, humble service – providing the kind of attentive service one associates with retreating to a safe, familiar, nurturing environment,” said Terri A. Haack, executive vice president and managing director of the new Resort.

Other amenities include a children’s center with interactive programs and several miles of scenic bluff-top trails that connect miles of off-property coastal trails.

For more information visit http://www.terranea.com.

Earth Simple and Earth Perfect eco-friendly bath amenity products are designed to promote sustainability of the environment while allowing hoteliers to boost their eco-credibility and differentiate themselves within a crowded market.

“Guests are going to remember the products they use during their stays – and often those products they take home with them when they check out,” says Ray Burger, President of Pineapple Hospitality. “It’s a great way to build brand awareness and keep your guests happy and eager to book again.”

“What sets Power Brands apart is not just the quality of their products, but their commitment to providing a product that is good for the body and good for the earth. Earth Simple and Earth Perfect are two lines that demonstrate how hotels can combine elements of luxury and a commitment to the environment.”

“Consumers and beauty companies are really looking closer at the ingredients they are using everyday, and now so is the hotel industry,” says Mary Ann Pettorini, Executive Vice President for Power Brands Corp. “Hotels are looking at what they can do to reduce their environmental footprint. This means everything from reducing water used, look at what fabrics are used in guestrooms, the chemicals they use to clean, to the amenities they stock bathrooms with.”

“Hotels want their guests to know about the steps they are taking to be good corporate citizens, and because they are such a key part of the guest experience, earth-friendly amenities are a really great way to translate that message.”

Made from the purest things on earth

Earth Simple is created with one goal in mind: to develop skin care luxuries from the purest, most natural ingredients found on Earth. Shampoos, conditioners, body washes and balms that refresh, renew and revive for simply beautiful hair and skin. Earth Simple is available in 30 and 50 ml sizes.

The Earth Simple Collection includes a complete selection of In-Room Essentials, including Dental Kits, Sewing Kits, Shaving Kits, Shower Caps, Loofahs and Shoe Care.

Perfect skin and body care from mother nature

The Earth Perfect line lives up to its name in every way. Perfectly free of sulfates, parbens and ureas. Perfectly free of harsh preservatives and dyes. Perfectly balanced formulations created from renewable, organic plant based sources for perfectly beautiful hair and skin. Earth Perfect is available in 30 and 59 ml sizes.

The Earth Perfect Collection includes a complete selection of In-Room Essentials, including Dental Kits, Sewing Kits, Shaving Kits, Shower Caps, Loofahs and Shoe Care.

Every luxurious, Earth Perfect amenity product is packaged in fully recyclable materials and available in 30 ml/1oz and 59 ml/2oz sizes. Cartons are manufactured with 30 percent post-consumer recycled cardboard.

“Using organic products and going green isn’t just a trend,” continued Pettorini. “It’s a fundamental shift in the way that business is going to be done.”

Uliano has become quite a household name, after having shown such high-profile celebrity women like Oprah and Julia Roberts, as well as millions of other women, how to start living greener lives. Her newest book, Gorgeously Green Diet, hit bookshelves this past Earth Day.

Now a regular Huffington Post blogger as well, Sophie Uliano is an author, eco-expert, yoga instructor, and chef. Having spent the last ten years teaching women about yoga, meditation and the environment, She has been featured on iVillage live, The Discovery Health Channels Berman & Berman, as well as a host on shop America.

Sophie has also developed a skincare line called Gorgeously Green, made from organic plant extracts. All the products are handcrafted and formulated without the use of petrochemicals, parabens, solvent residues, sulphate detergents, GMO’s or any other toxic chemical – only healing, organic herbs and botanicals.

The Crossings’ Gorgeously Green Weekend includes two days of workshops, a yoga class, a hike through the Preserve and a wine reception with Uliano, plus three healthy, green meals, stylish accommodations and use of The Crossings’ facilities. Cost of the weekend starts at $295 per person for group dorm-style accommodations, while a variety of weekend packages are available.

For more information, check out www.thecrossingsaustin.com or www.gorgeouslygreen.com.

Embracing Nature and Nurture

The Crossings is an award-winning Texas Hill Country spa retreat. The Crossings bridges inspired treatments, transforming programs and green-minded facilities with the energizing essence of 200 acres resting atop the expansive Balcones Canyonlands Preserve in the Texas Hill Country in Austin.

Stylish and comfortable, guests at The Crossings experience nature without austere minimalism, nurture without opulent excess. The 70 tastefully appointed guest rooms are housed in eight separate lodges, each facing the rising sun and forested vistas. With its infinity-edge swimming pool and sunning deck overlooking Lake Travis in the distance, the Wellness Spa offers more than 150 massages, healing rituals, beauty treatments, classes and personalized holistic services, including the region’s only Watsu Aquatic Massage pool.

A variety of meeting spaces, anchored by the Live Oak Conference Center (accommodating up to 300 people), is flanked by indoor/outdoor seating at the Cypress Creek Dining Hall. Two miles of nature trails offer numerous meditative respites including a Sweat Lodge, Labyrinth and the Solidago Sanctuary. Recognized for its sustainability and ecological sensibilities, The Crossings received architectural awards from the Austin Business Journal and Associated Builders and Contractors.

The Crossings has applied for the rarified LEED (Leadership in Energy and Environmental Design) certification under the U.S. Green Building Council.

Even in these challenging economic times, companies continue to put forth a a wide range of initiatives to support their commitment to environmental values.

Now in its second year, the award (formally called “Canada’s Most Earth-Friendly Employers”) named 30 Canadian companies that surpassed the cut in 4 key areas: (1) the unique environmental initiatives and programs they have developed; (2) the extent to which they have been successful in reducing the organization’s own environmental footprint; (3) the degree to which their employees are involved in these programs and whether they contribute any unique skills; and (4) the extent to which these initiatives have become linked to the employer’s public identity and whether they attract new people to the organization.

Fairmont Hotels & Resorts

Fairmont is no stranger to green-goodness, regardless of the country.

The world-renowned hotel chain wrote a book on how to build a greener business, which is distributed to hotel management schools and even other hotel chains around the world. It also operates a program that focuses on waste management, energy and water conservation, and the use of earth-friendly products. Other initiatives include garbage recycling, employee-run recycling programs and competitions, development of organic gardens and nature trails, as well as fundraising for local wildlife and environmental conservation organizations.

For more information, visit www.fairmont.com.

Whistler Blackcomb

This world-class snowsports resort and one of the official venues for the 2010 Olympic and Paralympic Winter Games has become a model of environmental and social stewardship in the ski and mountain resort industry since 1992.

Many onsite initiatives are managed by the company’s Environmental Coordinator, including aggressive recycling and composting programs, a carpool program using company vehicles, installing energy efficient equipment, training employees on best environmental practices, hosting ecology and wildlife viewing tours for visitors, investing in the protection of local ecosystems as well as working closely with the local community to restore wildlife habitat. By end of 2009, the company will complete the construction of a $32 million hydro-electric plant inside its ski area that will produce more than enough clean electricity for all of its operations.

For more information, visit www.whistlerblackcomb.com.

The 62-room luxury hotel, spa with a 92-seat restaurant and bar are situated on an old family farmstead in the tiny town of Yountville, famously home to such three-star restaurants as The French Laundry. The property blends itself into the surrounding community through a series of extended community walking paths.

Before the hotel even opened, contractors Cello Maudru distinguished the property by recycling 93 percent of all construction waste. Now in its second month Bardessono fills approximately half of its electricity need from a 200-kilowatt photovoltaic solar system discreetly mounted and concealed atop the hotel’s flat roofs. To heat and cool guest rooms as well as the property’s water supply, a system of seventy-two 300-foot geothermal wells were drilled the hotel vineyard and integrated with a specially developed ground source heat pump system.

Structurally as well as aesthetically, the Bardessono makes prodigious use of “up-cycled” materials including recycled steel, green glass tiles as well as fly ash concrete. (Fly ash, a glass-like powder recovered from gases created by coal-fired electric power generation, is a recyclable material often used as a replacement for Portland cement). Salvaged wood from locally-sourced Monterey Cypress, Walnut, Redwood, Eucalyptus and California Bay Laurel trees has been used for everything from siding and ceiling beams to furniture and bathroom flooring. Locally quarried Tuffa stone, salvaged and re-cut from the Bardessono family’s original home, adorns the hotel’s entry way as well as its reception and dining areas.

Sherburne’s creation, which opened this winter, proves that deep green living is a fresh pleasure. His rooftop swimming pool lends rare views of the Stags Leap Palisades and Mayacamas Mountains while offering private poolside cabanas and a pizza oven. Guest rooms benefit from generous amounts of natural light as well as private courtyards. All rooms are equipped for in-room spa services and some feature both indoor and outdoor showers. A few have outdoor heated Sonoma Stone tubs. Bed linens, towels and robes are made from locally sourced organic cotton, all of which is green certified.

A one-time University of Oregon student activist-turned urban policy planner, Sherburne began his career not in private development but public housing. Before that, he lived on his family’s Oregon dairy farm. It is this combined experience that Sherburne carried with him into the development business more than 20 years ago with the creation of Decatur Northwest in the San Juan Islands. It is his touchstone for creating developments that balance business interests with that of the public and nature large.

Visit bardessono.com for more information.