• Solar Field - Chaminade’s newest energy project includes a three quarters of an acre solar field with 1,092 panels spanning a sunny field. The solar panel display is expected to offset nearly one third of the property's annual energy consumption. Currently we are generating an estimated 400 kWh per day (80 kW * 5 hours). Over a year, this will be about 146,000 kWh.
• Electric Car Charging Stations - Electric Car Charging Stations are available for guest use throughout their stay. There are 6 Tesla specific and 4 universal charging stations located in our valet parking lot. Tesla’s commitment to innovation and environmental sustainability makes it a natural fit with our ongoing initiatives to reduce environmental impact.
• Lighting - Compact florescent lighting is used throughout the property to decrease energy usage.

• Community Commitment Program - Hometown Hospitality: Caring for Our Communities is a responsible corporate citizenship program that engages the property as a vital contributor in its home community. Chaminade Resort & Spa’s staff coordinates and participates in regular events to reach out to the community, including volunteering at Second Harvest Food Bank, fundraisers, toy drives, beach clean-ups, as well as holiday and other events.

• Electric Vehicles are used by staff onsite.
• Shuttle Bus services are available as a convenience to our guests, a method for reducing the number of vehicles on property.

Chaminade Resort & Spa sits on a 300-acre wooded property. This contributes to ideal air quality on-site. Everything needed for a successful meeting experience, including restaurants, is located on-site to minimize the need for transportation.

• Chaminade provides optional linen and housekeeping services to help reduce water usage.
• Water is served only upon request. Water pitchers and glasses aer used during group break service.
• Zero-scaping - utilizing drip irrigation controls - can be found throughout the resort, which minimizes the amount of water usage on landscaping.
• Low flow tanks are installed throughout the property’s restrooms to minimize water usage.

​​​​​​​At The View & Sunset Restaurants at Chaminade, sustainability and quality are at the heart of everything we do.

• Plating - We use reusable tableware and cloth napkins to minimize waste. Disposable products are used only for to-go containers, which are made of corn and potato starches. We never use Styrofoam in our services.
• Organic/Local Menu Options - Our menus are based on locally sourced seasonal ingredients, going so far as to work with farmers who have access to vegetables and herbs not grown commercially. Menus can additionally be organic, upon request.
  • We start by using the Monterey Bay Aquarium’s Sustainable Seafood Guide to ensure all our seafood is responsibly sourced.
  • We work directly with fishermen along the Santa Cruz coast, knowing the details of each catch, from the name of the fisherman and boat to the exact time it was caught.
  • We adhere to EcoSure policies for sanitation and production, meeting the highest national standards.
  • Our mushrooms are sourced as close to our property as possible, never further than Pescadero or Moss Landing.
  • Our menus, both cocktails and dishes, are crafted with seasonal and hyper-local ingredients, many of which are certified organic.
  • We visit our partners every six months to see their harvests and plantings firsthand.
  • We source wines from vineyards that hold BCorp certification, ensuring sustainability and fair treatment of workers.
  • Seasonally, we grow our own garden produce for a true vine-to-view experience.
  • Microgreens, fruits, and herbs come from within a five-mile radius, grown by our trusted partners.
• Bulk - Bulk condiments are available and placed on individual tables or the buffet line to eliminate the waste associated with individually-portioned items.
• Food Waste - Food waste is separated out: compost items, recyclable items and garbage. There are waste containers designed for each type of garbage. Waste is sorted by our team and is done consistently with all recyclable or compost items throughout the property. We follow Santa Cruz County guidelines for waste and sustainability, with audits every other month. Our systems are designed to minimize waste and overproduction, particularly for banquets, and this efficiency is reflected in our financials. All scraps are either composted, used for stocks or donated for biofuel.
• Left Over Food - Left over food is enjoyed in the Employee Dining Room to supplement the menu.

• All recyclables - are separated and recycled and everything compostable is composted.
• Toner cartridges - are returned to the manufacturer and all e-waste is properly recycled.
• Guest Room Bath Amenities - Guest rooms have bath amenities mounted in showers, to avoid miniature bottle waste.

• Printing Paper - Chaminade uses certified fiber sourcing paper certified by the Sustainable Forestry Initiative.
• Paper Towels & Toilet Paper - Chaminade uses the greenest paper products in the hospitality market.
• Cleaning Products - Cleaning products used on property and in guest rooms are organic and have been awarded the highest government rating designed for the environment (DFE). Among these products from VASKA are a rosemary-based cleaning compound, a lavender room spray and a non-toxic window and glass cleaner.

Pebblebrook Corporate Responsibility Page: https://pebblebrookhotels.com/corporate-responsibility/

Pebblebrook Sustainability Best Practices

• 63% of our properties have a sustainability coordinator or green champion
• 80% of our properties have meeting rooms with digital thermostats
• 98% of our properties have a preventative maintenance plan that checks building energy and water equipment at least quarterly
• 61% of our properties have a water efficiency program
• 94% of our properties have faucets with low-flow aerators to conserve water
• 48% of our properties have eliminated single-use plastics (or reduced to an absolute minimum) from the property
• 74% of our properties have eliminated plastic straws
• 65% of our properties have implemented a food waste prevention strategy
• Nearly $19 million invested on environmental initiatives