• Organic and/or shade grown coffee and tea are provided. • Internal documents are circulated elec- tronically. • Everything that must be printed is printed on post-consumer recycled content paper using soy based inks. • Energy-efficient lighting (T8 and/or T5 fluorescents, LEDs, and CFLs), as well as motion sensors in offices and back-of- house areas. • ENERGY-STAR-rated windows and ap- pliances. • Low/No VOC paints are used throughout the building. • Environmentally and Socially Sensitive Purchasing Policy. • Complimentary and discounted hybrid parking programs. All Kimpton hotels have a number of “EcoChampions” on staff. Jared Stinnett, Chief Engineer at the EPIC, is one of this hotel’s EcoChampions. “I volunteered be- cause I believe in the cause,” says Jared. “We are charged with coming up with ideas on how to continually make the EPIC more eco-friendly. As new technolo- gies are developed or become affordable, we embrace them. We’re testing a new, dimmable CFL bulb now, in hopes we’ll soon have a CFL building, and can elimi- nate incandescent bulbs entirely. We’re also considering using the parking garage roof for rainwater collection. “I want to make a difference. And
my daughter wants me to as well. She’s learning about the environment and sustainability at school. After school one day she looked sad, and said, ‘Daddy, we are ruining the earth.’ That’s enough to in- spire anyone.”
Dining
“Area 31,” the Italian restaurant on the
EPIC’s 16th floor, was named one of the
best new restaurants of 2009 by Esquire Magazine. It serves sustainable seafood from the restaurant's namesake, sustain- able fishing Area 31. Seafood is selected based on the Monterey Bay Aquarium Seafood Watch program standards. Or- ganic and biodynamic wines are featured, and only organic meats are served. Area 31’s management is committed to envi- ronmental responsibility and minimizing their carbon footprint. They recycle, use energy-efficient lighting and appliances, environmentally friendly cleaning prod- ucts, flatware made from recycled glass, and much more. A second restaurant – Zuma – is
opening in May. Zuma will feature mod- ern Japanese cuisine, and already has lo- cations in London, Hong Kong, Istanbul and Dubai. According to Eric Jellson, Area Director of Sales & Marketing, Zuma will not only be eco-friendly, but will also out- shine the famous Nobu in South Beach. Wow! If you’re a night owl, check out the River Lounge on the first floor – open most nights until 3 am.
Green Gatherings
If you're planning a meeting or event,
the EPIC will ensure it’s earth-friendly. Eric reports that they are the first hotel company to make every meeting a green meeting. In addition, their meeting planners can make meetings and events "carbon neutral," by helping you contribute to a clean energy program.
Discounts for Like-Minded Companies and Individuals
Through Kimpton’s Shared Values Pro-
gram, they offer discounts up to 20% off their Best Available Rate at Kimpton Hotels across the U.S. and Canada. This is their way of aligning with individuals, compa- nies and organizations that would like to
join in their commitment to environmen- tal and social sustainability. To learn more visit
kimpton.com.
EarthCare Partners Save 15%
Kimpton Hotels partner with The Na-
ture Conservancy (TNC) and the Trust for Public Land (TPL). If you share Kimpton’s eco-friendly values, you can choose to support one of these organizations, and save money, when you stay at a Kimpton Hotel. Go to
kimptonhotels.com and click the “Reserve & Preserve” button for reser- vations, or add TNC or TPL to the rate code box when booking online, or mention the TNC or TPL rate when calling 800-Kimp- ton for reservations. $10 of your daily room rate goes to the organization of your choice (TNC or TPL) and you will receive a 15% discount for each night of your stay. There also are buttons on the website that allow you to donate directly to The Nature Conservancy and/or the Trust for Public Land.
For more information go to kimptonhotels. com or
epicmiami.com, or call 800-KIMP- TON (546-7866).
Author Deb Percival is a freelance writer in Connecticut. E-mail
dpercival@comcast.net.
www.naturalnutmeg.com
June 2010
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