The Anchorage Inn of South Burlington: Management and staff of the Anchorage Inn are honored today for their accomplishments in the areas of waste reduction and pollution prevention. With their comprehensive recycling program they reduced the volume of trash generated by an impressive 30%. They reprogrammed their washing machines to use cold water washes to reduce energy consumption, heat vented from the dryers is captured to heat the lobby area, and the indoor pool is partially heated with warm air recovered from a process that de-humidifies humid pool room air. Additionally, the Anchorage Inn has replaced styrofoam coffee cups and chlorine laundry de-stainer with more environmentally sustainable alternatives.

The Fox Hall Inn Bed & Breakfast at Lake Willoughby: Sherry and Tony Pyden are honored today for the environmental excellence achieved at their bed & breakfast. Sherry and Tony avoid the disposal of more than 400 gallons of food scraps each year by composting it or by donating it to farmers who use it as food for pigs and chickens. All six bathrooms at the Fox Hall Inn Bed & Breakfast are outfitted with water conservation devices and the amenities are all natural Vermont-made products dispensed from refillable containers. The Pydens have also further conserved water, chemicals, and energy by implementing an optional guest towel and linen reuse program and by installing plaques above light switches. Both these educational efforts gently encourage guests to join in their energy and environmental conservation efforts.

The Radisson Hotel, located in Burlington: Management and staff at the Radisson are recognized today for their team efforts to improve environmental management and performance. Recognizing that no one of us is as smart as all of us, staff at the Radisson formed a "Green Team" comprised of enthusiastic and knowledgeable employees with responsibilities in all of the hotel's major operations. Together they worked to identify environmental opportunities and to implement pollution prevention, recycling, water conservation and waste reduction strategies. They have, for example introduced a voluntary guest towel reuse program, installed low-flow showerheads, created composting recycling programs, and developed a paperless check-in process. With its recent remodeling project, the Radisson has donated used furniture to a local homeless shelter and made available scrap building materials recaptured for reuse.

The Manchester Highlands Inn: Innkeepers, Robert and Patricia Eichorn, are honored today for the many environmental initiatives undertaken at their inn. The Eichorns compost kitchen scraps and used finished compost to fertilize landscaping plants on the property. They offer guests staying more than one night the opportunity to reuse their towels and thereby help to minimize the need for water, energy and cleaning chemicals. The Inn uses in-room eco-plaques to remind guests to turn off room lights and the air conditioning unit when not in use. Bulk-bought, environmentally preferable cleaning supplies are used, laundering is done avoiding the use of chlorine bleach, and a citrus based de-greaser is used in the kitchen. Attention to detail means that either candles are totally consumed or the unused portions are returned to the candlestick maker for melting and reuse in new candles.

The Comfort Inn of South Burlington: Management and staff of the Comfort Inn are recognized today for their efforts to reduce toxics use in operations throughout the property. The Inn has switched from traditional cleaners to a line of hydrogen perioxide-based cleaning chemicals, substantially reducing their use of hazardous chemicals and improving indoor air quality. They took their environmental efforts out-of-doors by eliminating the use of harmful chemicals used to keep the lawn looking green. They now use non-hazardous, organic products to achieve the same desired green lawn. Additionally, lawn debris is now being composted.

The Green River Inn of Sandgate: Innkeepers, Betsy and Jim Gunn, are recognized today for pollution prevention and resource conservation efforts that range from their use of biodegradable detergents and cleaning supplies, to their purchase of recycled content products instead of virgin paper products. They even incorporated their environmental awareness into the design and construction of a major remodeling project. The inn is outfitted with low-flow showerheads and toilets, thermopane windows, and energy efficient lighting. All rooms are thermally insulated from the others and the outdoors with ample insulation, heating is handled by sixteen zones so each room can be heated separately, and thermostats are set with a maximum temperature of 70 degrees. Gas fireplaces are equipped with timers in order to reduce gas usage.

Blueberry Hill Inn of Goshen: Shari Brown and Tony Clark, proprietors of the Blueberry Hill Inn, are honored today for the their many environmental initiatives, their environmental accomplishments and their comprehensive environmental management system. Shari and Toni avoid over-packaged goods, purchase locally grown organic fruits and vegetables, compost food scraps and make it easy for everyone to recycle. Much of what is done on behalf of the environment at Blueberry Hill includes things the guest never even realizes. Few guests, for example, know that the new energy-efficient windows keep them warmer in winter and cooler in the summer; that the non-toxic laundry and other cleaning supplies used keep the indoor air safe to breathe; that waste paper is shredded and given to a local dairy farmer for bedding; or that water and energy conservation devices throughout the inn help reduce both consumption and cost. More visible to guests is the environmental policy statement left in each of the guest rooms; the bulk amenity dispensers in bathrooms that have allowed them to upgrade to a higher quality shampoo, conditioner and hand soap and to eliminate wasting hundreds of small plastic bottles each year; and a bed linen and towel reuse program that allows guests staying for several nights to decide for themselves whether linens and towels get laundered or reused. Guest participation in this plan projects an annual savings of several thousand gallons of water and avoids the need to use many gallons of chemical detergent, bleach, and softener that would otherwise be discharged to the septic system. Of their effort, Shari and Toni write, "This is only the beginning. Our commitment is strong; we are committed to environmental improvements within our business and our lives. At the Blueberry Hill Inn, we strive to create an environment which makes it possible for all to participate -- staff and guests alike. We will seek to find ways to educate others, and to remind ourselves that every little bit helps."