Eco 411
Eco Author | 12:48 pm | December 16, 2008 | Tours, Transportation | Add a comment
It is sometimes hard to think of an operation that prides itself on being historic or vintage, as innovative, but that is exactly what the Napa Valley Wine Train achieved in 2001 when it became the first locomotive in the nation to convert to compressed natural gas (CNG).
CNG is natural gas that is compressed – literally compacted – to pressures above 3,100 pounds per square inch. It remains clear, essentially odorless and smokeless, is non-corrosive and is an efficient fuel source. Sounds great, doesn’t it?
By and large, it is. Natural gas can be produced at a cost lower than gasoline or diesel. And, here is the biggie: according to the California Energy Commission, natural gas vehicles show an average reduction in ozone-forming emissions of 80 percent compared to gasoline vehicles.
In 2001, the Napa Valley Railroad and the Napa Valley Wine Train undertook the conversion of locomotive number 73 to CNG. We have continued to develop and enhance the engine, just recently installing a computer controlled fuel injection system that fires only a few of the engines 12 cylinders at a time. This result in an overall energy savings by reducing waste, and it gives the engine its distinctive sound – instead of chug, chug, chugging; the sound is more random, like popcorn popping.
“It’s a major breakthrough, because we are the really the only ones doing this. It is kind of the wave of the future – saving diesel, reducing smoke emissions,” says Napa Valley Railroad’s COO Gregg Evenson.
Eco Author | 3:56 pm | December 9, 2008 | Restaurant | Add a comment
The Beach Chalet Brewery & Restaurant and our sister restaurant the Park Chalet Garden Restaurant are proud to support the Green movement and we are constantly trying to adopt new Green policies and practices. We compost or recycle 75% of the restaurant’s output; 100% of our oil/grease output is used for biodiesel production; and all disposable plateware, cups, straws, lids, and utensils are 100% compostable using corn starch technology. For our menu, we do our best to serve only sustainably harvested seafood. Our next move is to explore the use of 100% biodegradable enzyme-based degreasers for general cleaning.
Everyone needs to do their part to create a sustainable future.
Eco Author | 10:36 am | December 4, 2008 | Attractions, Restaurant, Shopping | Add a comment
GEELA is the State of California’s highest and most prestigious environmental honor. The award program recognizes individuals, organizations and businesses that have demonstrated exceptional leadership for voluntary achievements in conserving California’s resources, protecting and enhancing the environment and building public-private partnerships.
“This honor recognizes Equity Office’s dedication to improving the overall environmental performance of the Ferry Building” said Harout Hagopian, Regional Director of Operations for Northern California, Equity Office. “After the building’s re-opening in 2003 we were committed to enhancing conventional commercial real estate operations to become more sustainable and compatible with the Ferry Building Marketplace’s organic and local food reputation. Today the Ferry Building remains dedicated to the best sustainable green business practices.”
The Ferry Building is a San Francisco historic icon that first opened in 1898. Impeccably restored in 2003, it is now a mixed-use building with two floors of office space and a bustling food marketplace and transportation hub on the ground floor. The Ferry Building provides unique opportunities for the management team to explore the business case for sustainable development and practices as part of its building operations. Examples include: procuring an industrial-size compost dumpster for retail food scraps, annual green office & restaurant supply open houses, recycling tips & recognition in the office tenant email newsletter, switching from bottled water to filtered tap for meetings, trash audits reported to individual tenants and at group meetings, and education about public transportation ease to and from the Ferry Building.
Eco Author | 4:25 pm | December 2, 2008 | Hotel | Add a comment
The goals of the Westin St. Francis “green” program are to help preserve the environment and to support San Francisco’s environmentally-friendly business community. Below are a sampling of environmental practices and programs that have been implemented:
Initiatives
• A cogenerated energy system will be installed. Also known as combined heat and power (CHP), this clean, reliable source of power collectively produces electricity and heat with up to 40% less fuel than it takes to produce electricity and heat separately.
• Energy saving compact fluorescent light bulbs (CFL) have been installed throughout the hotel.
• A recycling program has been implemented throughout the hotel.
• Electronic marketing and sales efforts are utilized whenever possible to reduce paper usage.
Guestroom Amenities
• Energy efficiation heating, ventilating, and air conditioning (HVAC) systems have been installed in all guestrooms.
• An occupancy motion sensor has been installed in all guestrooms to regulate heating and cooling systems.
• In an effort to conserve water, hotel guests are encouraged to reuse guest towels and linens during their stay.
Food & Beverage
• All meeting rooms come equipped with water stations, eliminating the use of bottled water and paper cups.
• The kitchen donates their fryer oil to the City of San Francisco for conversion to biodiesel fuel
• All box lunch containers and utensils are compostable.
• Composting programs have been implemented in all kitchens throughout the hotel.
• Menus focus on offering seasonal, local and sustainable products.
Transportation
• Guests are offered information on bicycle rentals, walking maps and public transportation.
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