The Westin Riverfront Resort & Spa Avon, Vail Valley

the resort Front of House • Low flow/efficient water fixtures in all public restrooms • Preferred parking spaces for low emitting and fuel efficient vehicles • Paperless check in • Express check out Hotel Rooms • 100% non-smoking • All rooms outfitted with recycling bins • Energy efficient appliances • Low flow/efficient water fixtures in all guest rooms • Temperature control upon check-in & check-out • Digital in room thermostats, centrally controlled from front desk • Passive participation in conserving water, detergent and energy by opting not to change bed linens daily • Towels re-hung to indicate that they will be used again • Guest information explaining hotel’s efforts for sustainable & environmental responsibility • Recycled content carpet • Energy efficient lighting Back of House • Formation of property EcoCare team — the Westin Green Team • Incentives for employees to carpool and use alternative transportation • Cardboard and single stream recycling • Recycling bins in office and at every desk • Use of recycled paper and soy based inks • Use of energy efficient LEDs and CFLs Housekeepi ng • Eco-friendly cleaning products • M icro fiber cleaning cloths to improve effectiveness and use less chemicals • U tilization of environmentally friendly dry cleaning service Landscapi ng/Outdoors • Restored and preserved wetlands • Water efficient landscaping • Native vegetation • Light pollution reduction • Saline pool to reduce the amount of chlorine needed • O pen space adjacent to the building has been allotted equal area as the footprint of the building LEE D Construction • Recycled roofing materials • Low VOC wood, paint, and adhesives • Erosion and sediment control • U tilization of local materials in construction (drywall is from Gypsum plant) • HVAC&R systems do not contain CFC-based refrigerants continued on next page ecocare initiatives ecocare mission statement “ We are committed to reducing environmental impacts by engaging our associates, owners, guests and community through the use of responsible products and sustainable practices.” restaurant avondale • Recycle glass, plastic and paper products • Menus and service documents printed with soy-based ink • T o-go containers chosen for their biodegradability, recycled content, unbleached fabrication, and non-petroleum based content • Bio-degradable straws used in all beverages • In-house purifying and bottling of water reduces emission from water bottling plants & transport • Glass water bottles re-used • K itchen oil byproducts, after being used, filtered and partly recycled, are utilized as biofuel • Wooden serving platters made from salvaged (either fallen or cut) black acacia wood from the Urban Forest (planted trees in urban areas), by Paul Discoe of Joinery Structure in San Francisco • Energy-efficient light bulbs in BOH work spaces • Provide re-usable and washable glasses and mugs in meeting services • Buy sustainable meats and fish • Cooking oil free of transfat • U se of unbleached kitchen paper towels with part recycled content • Composting program • N o Styrofoam — all BOH dining ware is reusable and washable • 100% non-smoking • Fair Trade coffee • Kitchen ice machine is water cooled • Low flow dish spray valves – 1.6 gpm’s spa anjali • Flooring made of sustainable bamboo • Bamboo sheets and robes — a sustainable fiber made with minimal pesticides and fertilizers • Muslin towels and sheets instead of plastic • No plastic water bottles • Recycled plastic slippers • Discount to those who bring back empty skincare bottles for a refill • All treatment products are 100% organic without harmful or synthetic ingredients • E co-friendly cleaning products used in the spa and fitness center • All products in the retail shop are sustainable and eco-friendly