After opening its doors in Boulder, Colorado, it’s no surprise that the St. Julien has adopted a green ethos. Boulder, known for its eco-minded citizens and equally eco-friendly businesses, provides a wonderful and supportive environment for newcomers like the St. Julien to embrace sustainability.
Everything in the hotel has been carefully scrutinized to minimize the property’s eco-footprint; kitchen oil waste is turned into bio-diesel, no chemicals are used on the hotel’s grounds, and all hotel employees receive an Eco Pass, encouraging them to use the area’s extensive public transportation system.
In the spa, all of the products are cruelty-free, and the restaurant’s executive chef makes a concerted effort to keep the cuisine as local and organic as possible. In fact, this past March, the property hosted the Zero Carbon Footprint Wine Dinner where the meal was primarily sourced from produce and meat within a 100-mile radius of the hotel. In addition, the property offset the carbon footprint required to bring not only the food and wine to the dinner but also the guests. The dinner was so successful they are planning another one for this fall.
But as a forward-thinking hotel, the St. Julien isn’t stopping there. Their goal is to become a zero waste property “with the more immediate goal of reducing its waste from 33 tons per month to 3.3 tons per month by the fall of 2010. For more information call (720) 406-9696 or visit www.stjulien.com
M.B.W.
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