RESORT PROFILE
of using pesticides. Additionally, the restaurant’s pre-rinse
spray valve in the dish pit saves approximately 34,000 gallons
of water annually, compared with conventional methods.
For these efforts, Konditorei’s manager, Matt Robinson, was
recently named a Hero of Sustainability by the National Ski
Area Association as someone who influences ski area policy,
employee action or resort-guest action toward improved sus-tainability.
Robinson is also a member of the Idaho Conserva-tion
League’s Energy Leaders for Idaho’s Environment group.
On the horizon
While Sun Valley Resort continues to rank among the most-loved
ski destinations in the U.S., the owners are not rest-ing
on their laurels. Big improvements are underway for the
seasons ahead.
“We’re adding another 380 acres of skiable terrain as a part
of the Bald Mountain Expansion,” Lusk said. “And we’re re-placing
the resort’s oldest chairlift, Cold Springs No. 4, with
a high-speed detachable. The Lower Broadway run has also
been extended another 4,200 feet and is lined with 25 highly-efficient
snowmaking guns.” The new lift will take skiers di-rectly
into The Roundhouse restaurant, the Roundhouse Ex-press
Gondola and the Christmas chairlift.
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