Oregon's Eco-Friendly Luxury Resort

Green Initiatives at The Allison Inn & Spa

Oregon's Eco-Friendly Luxury Resort

Green Initiatives at The Allison Inn & Spa

The Allison was awarded the prestigious LEED Gold Certification less than a year after opening in the fall of 2009.  We are pleased to be acknowledged as an eco-friendly resort committed to achieving this ‘green seal’ with respect to building practices and sustainable ongoing operations.

Key ‘green’ features at our resort include:

  • Solar Hot Water
  • Photo Voltaic Cells (generating 7% electricity)
  • No Use of Plastic Bottles  
  • Sedum ‘Green Eco-Roofing’ on the West Wing

Located within the urban limits of the town, development of The Allison Inn & Spa did not encroach upon environmentally sensitive 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 construction.

Behind the scenes, our operations are ever dedicated to the same principles. With waste and recycle management, eco-friendly cleaning and laundry practices, locally sourced culinary program, we take a tireless approach to environmental stewardship, yet our standards for comfort and guest experience are never compromised. We pride ourselves in being a pioneer in eco-friendly luxury. 

Our Eco-Friendly Luxury Resort

  • Emphasizes sustainability and conservation
  • Shares with guests, staff, the community our vision, approach and rationale on sustainability
  • Works with suppliers to ensure their products and services reflect our ethics
  • Monitors and measures regularly the short/long term environmental impact of our operations
  • Uses energy-efficient appliances, light bulbs, and computers 
  • Works with other organizations to share information and techniques to protect the health and vitality of our natural resources
  • Uses open windows for cooling and natural breezes
  • Utilizes reclaimed wine bottles recreated into in-room glassware and candle holders
  • Uses as many sensors, timers and energy-efficient fixtures as possible
  • Uses programmable thermostats, motion sensors and other controls to reduce heating and cooling costs in unoccupied rooms
  • Asks vendors to reduce unnecessary packaging and focus on bulk products
  • Eliminated the use of Styrofoam cups and plastic bottles
  • Uses cloth napkins in the restaurant and restrooms
  • Uses refillable soap, shampoo, and conditioner bottles in guest rooms
  • Pioneers a sheet and towel saver program
  • Installed in-room water filtration systems
  • Uses water efficient sinks, showers, and water closets
  • Uses recycled paper products
  • Purchases foods from local growers, whenever possible
  • Produces and prepare fresh vegetables from our own 1.5 acre Chef’s Garden & Greenhouse
  • Dedicates parking spaces for electric and hybrid cars