Green Initiatives at The Allison Inn & Spa

The Allison Inn & Spa was awarded the prestigious LEED Gold certification less than a year after opening in the fall of 2009.  We are one of a handful of hotel properties in the world committed to achieving this ‘green seal’ with regards to building practices and sustainable ongoing operations. Key ‘green’ features include solar hot water, photo voltaic cells (generating 7% electricity), refusing to use plastic bottles at the hotel, and installing sedum ‘green eco-roofing’ on the west wing. 

The property is located within the urban limits of the town of Newberg, so development did not encroach upon environmentally sensitive Willamette Valley agricultural lands. The importing of mature trees and gardens resulted in a net agricultural gain – significantly more trees and vegetation brought on to the property than displaced by the new construction.

Additionally, behind the scenes, our operations are ever dedicated to the same principles. With waste and recycle management, green cleaning and laundry practices, local based culinary program, we take a tireless approach to environmental stewardship.

Below is a listing of some of the environmentally-aware policies at our Oregon green hotel:

• Emphasize sustainability and preservation
• Share with our guests, staff and the community our vision, approach and rationale on sustainability
• Work with suppliers to ensure their products and services reflect our ethics
• Monitor and measure on a regular basis the short and long term environmental impact of our property and its operations
• Use energy efficient appliances, light bulbs refrigerators and computers that automatically sleep
• Work with other organizations to share information and techniques to protect the health and vitality of our natural resources
• Use windows that open for cooling
• Use as many sensors, timers and energy efficient fixtures as possible
• Use programmable thermostats, motion sensors and other controls to reduce heating and cooling costs in unoccupied rooms
• Ask vendors to reduce unnecessary packaging and focus on bulk products
• Eliminate Styrofoam cups
• Use cloth napkins in the restaurant and restrooms
• Solar hot water, photo voltaic cells (generating 7% of electricity)
• No plastic bottles used on property
• Multiple roofs planted with sedum, eco-roofing
• Reusable, refillable soap, shampoo and conditioner bottles in guest rooms
• Sheet and towel saver program
• In-Room water filtration systems
• Water efficient sinks, showers and water closets
• Use recycled paper products
• Local businesses are used whenever possible
• Purchase foods from local growers, whenever possible
• On-premises one & a half-acre Chef’s Garden
• Dedicated parking spaces for electric (hybrid cars)