Greening Practices

The PMA is committed to “greening” our meetings. We look forward to welcoming you to Palm Springs, California! To help lessen your travel and carbon footprint, please consider the following tips: 

  • If every passenger on a flight in the next year packed one pound less of luggage, we would save enough fuel to fly a 737 around the world 474 times! So pack light if you can.
  • Try to avoid a layover and choose a greener airline if you are able.
  • Take advantage of electronic check-in at the airport and hotels.
  • Ask for materials to be sent electronically.
  • Participate in recycling programs.
  • Turn the lights off when you leave your hotel room.
  • Bring and re-use a water bottle.
  • Pass on the daily paper when you check-in, unless you intend to read and recycle it.

 

 Renaissance Indian Wells Resort & Spa

ENERGY USE REDUCTION

The Renaissance Indian Wells Resort & Spa’s engineers have identified many opportunities to reduce energy usage, as well as improve guest comfort. Our analysis resulted in many changes, such as:

  • Motion sensors are now being installed in many areas; already completed are employee restrooms, some meeting rooms, back hallways, storage areas, most of the hotels manager and supervisor offices, plus the entire Engineering shop.
  • All guest rooms have digital thermostats with setbacks for unoccupied conditions, plus sensors that turn off the AC unit if the patio door is left opened.
  • Energy efficient lighting (LEED’s and fluorescents) in all lobbies, parking lots, back of house areas, specific lights in meeting rooms, palm tree lighting, swimming pool lights, and front fountain lighting.
  • Replacement faucet program for guests rooms has just begun, which installs faucets with 1.5 gpm.
  • Public bathroom renovation program has started, which replaces toilets and urinals with new infra-redlow flush units.
  • Quarterly preventive maintenance is performed and logged on all HVAC system components, boilers,chillers, laundry equipment, and pumps. Properly maintained and adjusted equipment saves energy.
  • Hotel wide computerized energy management system, controls the HVAC and in some ballrooms thelighting as well.
     

Plus, two major electric usage reductions programs in 2007, a Lighting Retro-fit and a Retro-Commissioning project were completed. These two programs saved the Resort 1,620,000 KWH in electricity consumption.

  • Lighting Retro-fit program encompassed replacing 1,641 fluorescent T-12 bulbs and ballasts with the latestversion electronic ballasts and T-8 fluorescent bulbs. Project cost $108,621 with a rebate of $19,453. This brought us a savings of 910,000 KWH.

 
Retro-Commissioning Program to install lighting controls for the Crystal Ballroom, VFD’s on the secondary chilled water pumps, calibrating PIU’s and their controls, and updating the Chiller Control Boards and the corresponding software logic to more efficiently control the chillers. Project cost was $95,015 with a rebate of $33,237. This project brought a savings of 710,000 KWH.

A message from the chef at the
Renaissance Indian Wells Resort & Spa

As creative leaders in the culinary field we are constantly on the look out for a more diverse and interesting product. This search leads us to all areas, cultures and environments. Although now the terms are changing and we are becoming accustomed to words such as “slow food movement”, “carbon foot print” and “sustainable resources”. These buzz words are terms we use more and more each day, and with them comes an imminent accountability and social responsibility to our customers and the society we live in. 

As well as diversity, we need desperately to look to local and perennial resources so we do not dramatically effect the environment or remove any thing from its respective ECO systems that will have a negative or questionable impact on future harvests.

We no longer look solely for an organic product if it’s not in season and have to be sourced non locally. What’s the point of getting something just because it is “organic” but has to travel great distances and is not picked at the climax of its maturity? By using local suppliers, utilizing ingredients in season and choosing to be conscious of endangered species we can have a positive and dramatic effect on how we all view food and where is comes from.

We all need to be aware of what we can as individuals do to help our environment.

Through education and exposure, we can take care of our resources and environment by following a few basic procedures. 

  • Buying local (reducing the distance our food travels which decreases fuel emissions or the “carbon foot print”)
  • Staying aware of any thing on the endangered list and removing them from menus and the home dinnertable accordingly to prolong the species existence
  • Buying local organic (ensuring the food we consume is free from pesticides, irradiation, toxins and fertilizers)
  • Utilizing produce in season to ensure we get the very freshest ingredients and no longevity giving additives areneeded to prolong an unnatural travel time from the farm to the plate.


By following these simple steps we can ensure a healthier and improved future for us all. 

Eric Theiss
Executive Chef
Renaissance Indian Wells Resort & Spa