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going green
Hotel Valley Ho has gone green in a number of ways - some visible to guests, others behind the scenes. Here are some of the ways Valley Ho works at:
Protecting The Environment
- The housekeeping department uses green-certified chemicals.
- Executive chef Charles Wiley uses local food purveyors and local ingredients, thereby saving on "food miles" (the distance food has to travel from supplier to destination).
- Redflower amenities in every guest room and VH Spa is parabin free, making it more environmentally safe.
- By restoring Valley Ho instead of tearing it down, Westroc saved 20,000 tons of landfill, debris, etc.
- All in-room linen is cleaned with hydrogen peroxide instead of harmful bleaches.
- Dry cleaning service uses Greenjet, a cleaning machine that uses non-toxic cleaning fluid and creates no hazordous waste.
- The hotel participates in the 'Adopt-A-Road' program, cleaning and taking care of the street on Scottsdsale between Indian School and Camelback roads.
Saving Energy
- Brick and mortar structure keeps temperatures more constant in guest rooms
- During restoration, heavy dual pane glass was placed in all the guest rooms, keeping rooms cooler and using less energy
- Compact and energy-efficient fluorescents are used throughout the property, including guest rooms.
- Every vacant guest room has the drapes closed to reduce sunlight and heat, with temperatures set higher to save on air conditioning.
- During cooler months, water is chilled through cooling towers instead of a Freon-based chiller system.
- Employees shut down their computers every night.
Conserving Natural Resources
- All shower heads and toilets are low-flow.
- Guests have the option of conserving water by reusing their towels and bed linens.
- The hotel's recycled magazines, phone books, cardboard, cans and bottles average 1.5 tons per month.
- The hotel utilizes a cardboard baler to recycle all cardboard products.
Green News + Tips
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