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SUSTAINABILITY & GREEN INITIATIVES
WHAT WE’RE WORKING ON
We’ve partnered with Sustainable Innovation MBA Program at University of Vermont to assess our current practices and develop an action plan for improving our impact. In collaboration with the SIMBA team, an internal cross-departmental Green Team has been formed to ensure that this plan is carried through following our work with SIMBA. This work began in the Spring 2022 and is ongoing.
GUEST ROOMS
- Bathrooms feature refillable, locally produced Lunaroma bath products, aiming to reduce plastic waste.
- Rooms operate with an energy-saving system that is activated only once a guest enters the room.
- Communal pantries on each floor help to reduce waste.
- Reusable mugs and cups are in each room to encourage fewer disposable beverage containers.
- Mid-stay tidy up services are by request only. Only towels left on the ground between will be replaced, reducing resources allocated to more frequent housekeeping and towel replacement.
GUEST ROOMS
- Bathrooms feature refillable, locally produced Lunaroma bath products, aiming to reduce plastic waste.
- Rooms operate with an energy-saving system that is activated only once a guest enters the room.
- Communal pantries on each floor help to reduce waste.
- Reusable mugs and cups are in each room to encourage fewer disposable beverage containers.
- Mid-stay tidy up services are by request only. Only towels left on the ground between will be replaced, reducing resources allocated to more frequent housekeeping and towel replacement.
Juniper Bar & Restaurant
- Recently switched 90% of our cane sugar used to maple sugar or domestically produced beet sugar.
- 90% of our beef is from 100% grass-fed sources (Health Hero Farm is Certified Humane).
- 75% of our chicken and eggs come from pasture raised and regenerative sources.
- We serve only wild Alaskan salmon, one of the most regulated and sustainable fisheries in the world.
- We send waste food oil to Black Bear Biodiesel.
- We use local, organic, and/or non-GMO ingredients whenever possible.
- Biweekly bottle recycling
JUNIPER MEMBERSHIPS & RECOGNITIONS
- Slow Food Snail of Approval for Juniper and Bleu Northeast Kitchen
- Vermont Fresh Network Gold Barn Award for Juniper and Bleu Northeast Kitchen
- Members of NOFA Vermont, promoting organic practices to build an economically viable, ecologically sound and socially just Vermont agricultural system that benefits all living things.
Maintenance
- Fluorescent bulbs and used batteries are properly disposed of at the Environmental Depot.
- Dead refrigerators and heat pumps are disposed of at CSWD where the coolant gasses are drained for reuse.
- We use recycled paints from CSWD for some back of the house areas.
Maintenance
- Fluorescent bulbs and used batteries are properly disposed of at the Environmental Depot.
- Dead refrigerators and heat pumps are disposed of at CSWD where the coolant gasses are drained for reuse.
- We use recycled paints from CSWD for some back of the house areas.
OTHER INITIATIVES
- Waste audit courtesy of Casella Waste Systems to identify areas of improvement.
- Team visit to Casella facilities to learn about waste systems and best practices.
- Replacement of all coffee machines with communal fresh grind and brew machines, eliminating k-cup waste, met with a monthly rotating local coffee program.
- Investing in mattress recycling program, rather than bringing old mattresses to the landfill.
- Improved practices at our annual Ice Bar event: reusable metal cups, boxed water, etc.
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Member of Burlington 2030 District, part of the 2030’s Districts Network with goals to reduce energy and water use by 50% compared to Regional Average by 2030 vs 2020.