We've been eco-friendly long before it was the cool thing to do. Originally built in the 1970's, the owner and architect, Bob, was truly ahead of his time. Putting massive windows on a south facing wall wasn't heard of then. We like to think we started a trend. One we hope will continue. While many other inns will boast about how green they are, in reality, they don't even compare to us. There is much more to being green than having a towel reuse program and recycling. How many other inn's heat their spaces entirely with wood and the sun?
What We've Done
• Passive Solar - large areas of south -facing windows are augmented with stainless steel reflectors to collect additional light
• Active Solar - A large south facing active solar collector ducts hot air to areas without southern exposure.
• Design - the height of the building was even taken into consideration. In the winter, when the sun is at a lower degree to the Earth, the sunlight penetrates the building easily.
• Insulation - Extreme conservation measures have been built into the structure to maximize efficiency.
• Natural convection: Operable windows, and natural convection in conjunction with fans is the only cooling strategy required.
• Local Materials - the buildings are largely constructed of wood from local mills, and much of it recycled.
• Wood stoves - when the sun isn't shining, our heat is generated by several high efficiency wood stoves, with the warm air being ducted to the rooms. Wood comes solely from the property, with a large enough woodlot for perpetual replenishment
• we make our own cleaning products using basics like vinegar, baking soda, borax, and a few other natural items (our own special recipe)
• wood at the inn is coated with a urethane made from whey, a byproduct of the states dairy industry.
• interior and exterior lights that are kept on for more than 4 hours a day are low wattage LED bulbs
• we use 100% recycled paper products
• handmade ceramic dinnerware is used - no disposable plates or cups
• Where glass is not allowed (pool area), compostable cups and plates are provided for guest use.
• Organic waste from the kitchen is composted and reused in the soil for the garden beds.
• Leaves from the property are collected and used as mulch for the garden beds
• pool fountain is powered by solar energy.
• pool is heated by solar energy.
• we purchase locally made products and food whenever possible
• fruits and vegetables grown in our gardens are used in the preparation of breakfast
We are always looking for the next best thing. As new technologies emerge and costs stabilize we look for ways to add them into our sustainability plan.
What we don't do, is replace items for the sake of that new technology: We don't buy into the "planned and perceived" obsolescence of the current marketplace. Ripping out every kitchen appliance, even though they work, and replacing them with newer models , only wastes the materials of a working unit, no matter the energy cost savings.
As materials come to the end of their useful life, we look at many options when replacing them, including the quality of materials used, energy star ratings, warranties, manufacture environmental track records, and even the availability of refurbished older generation items. The best item is one that already exists, and doesn't need to be mined or manufactured.
We follow this policy in everything from light bulbs and appliances, to construction materials.