light fixtures, automatic lighting in stairwells, dorm rooms
with sensors to turn off the lights when no one is home and
low flow plumbing fixtures.
The new buildings are also fitted with 195 solar panels that
are anticipated to generate over 100,000 kWh each year. The
system should pay for itself in nine years.
Going green in the kitchen
While the Summit Creek omelet with applewood smoked
ham, bacon crumble, caramelized onion and gruyere cheese
at Konditorei is sure to get mouths watering, it’s what’s going
on behind the scenes that’s truly impressive when it comes
to sustainability.
The Austrian-themed restaurant at Sun Valley Resort re-cently
earned a three-star certification from the Green Res-taurant
Association, a national non-profit organization help-ing
restaurants become more environmentally sustainable.
Konditorei met the certification criteria by implementing
75 environmental steps including a full-scale recycling and
composting program that diverts 90 percent of waste from
a landfill, Energy Star appliances that are up to 40 percent
more efficient than traditional models, LED lighting, menus
printed on 100 percent post-consumer recycled fiber and
United States Department of Agriculture-certified organic
coffees and teas.
The restaurant also uses a GreenPro certified pest manage-ment
service that targets the source of the problem instead
RESORT PROFILE
THE INDUSTRY STANDARD FOR SLOPE LIGHTING
8 September 2020 | snowopsmag.com
/snowopsmag.com
/WWW.ULTRATECHLIGHTING.COM
