SANTA FE, N.M.—The historic La Fonda on the Plaza Hotel has been named 2018 “Green Business of the Year” in the Santa Fe Chamber of Commerce’s annual Business Awards. The program honors outstanding businesses and business practices. This year, more than 80 local businesses were nominated and competed in six different categories.
“We are thrilled to be recognized for our dedication to sustainable operations, which goes hand-in-hand with our mission of historical preservation and community-building,” said La Fonda Chairman of the Board Jennifer Lea Kimball. “As a caretaker of Santa Fe traditions, we are responsible for protecting the beauty and viability of our treasured home.”
For many years, La Fonda has been implementing green initiatives, with the goal of becoming as environmentally-friendly as possible across all operations. In 2016, Hospitality Green awarded La Fonda a Tier Two Silver Certification and La Plazuela a Tier One Bronze Certification in its Green Concierge Certification program. Following are some examples of the green initiatives La Fonda has established over the years:
- Recycling cardboard, plastic, glass, aluminum, and paper. All the guestrooms and offices have recycling bins.
- Implementing water-saving measures, including guest towels changed only by request, linens changed every third day, and restaurant water served only by request.
- Installation of low-flow toilets and showerheads.
- Reducing paper consumption, relying on e-mail and message boards, as well as washable cloth napkins, towels, and tablecloths.
- Recycling computer equipment and fluorescent bulbs.
- Using recycled materials in notepads, brochures, flyers, and other necessary hotel collateral.
- Use of eco-friendly, recycled takeout containers for food and beverage operations.
- Reducing electricity demand by using energy-saving light bulbs, hand dryers, flat-screen televisions, and automatic lights in basement storerooms.
- Using nontoxic, soy-based printing inks, low-VOC paints, and environmentally friendly cleaning products.
- State of the art operational systems—HVAC.
- New high energy efficient wood casement windows.
- Sourcing food locally wherever possible in restaurants and catering operations.
- Active participant in the Clean the World initiatives, having recycled over a half a ton of soap bars to date.
- Switch to straws that have a cornstarch base and are biodegradable and available to guests, upon request.