- In the process of replacing regular light bulbs in guest rooms with energy-efficient compact fluorescent (CFL) light bulbs. Light-emitting diode bulbs (LED) are also used on property.
- 75% of guest rooms are equipped with digital thermostats that are automatically set to 76 degrees when not in use as a conservation of energy.
- Pool and Jacuzzi heaters have been replaced with energy efficient heaters.
- Pool is solar-powered six months out of the year to conserve heating energy.
- Low-flow toilets are installed in every guest room, as well as in 40% of the public area restrooms.
- Low-flow shower heads are in place in each guest room in order to save water.
- Towel and linen re-use program in place. Items not laundered unless guest requests. Information card describing program is located in each guest room.
- Used linens and bathroom terry’s donated to Casa del los Niños and other organizations in need.
- Recycling program in place: Paper, plastic, glass, cardboard, aluminum and grease from the kitchen.
- In the process of renovating landscape in order to replace 25% of the grass turf with rock in order to save irrigation water.
- Located throughout the property and in our beautiful orange grove setting are all-natural fruit-bearing orange and grapefruit trees. Guests and employees are encouraged to pick and consume as much fruit as they like.
- The pre-rinse for the kitchen dishwasher has been replaced with a water-saving pre-rinsing device.
- Our Executive Chef purchases several locally-grown products from the Wilcox organic farm, located about an hour and a half from Tucson in Southeastern Arizona.
- Hotel recycles fresh, unused banquet food in employee cafeteria for employee meals.
- Still wrapped, unused food items are donated to the local food bank.
- Hotel is currently in the process of replacing all disposable Styrofoam cups with plastic reusable cups in the employee cafeteria.
- Hotel is currently in the process of replacing disposable ramekins with non-disposable ramekins.
- Hotel purchases all condiments in bulk to be used in refillable containers.
- Employees are educated on and participate in eco-friendly and conservation practices.
- Human Resources switched to cyber online applications in lieu of paper applications.
- Water is available on request in the restaurant.
- In-house meetings have gone paperless.
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