At a ceremony held at the Statehouse on May 29^th, Vermont Governor Jim Douglas recognized the following properties for having achieved Green Hotel in the Green Mountain State designation this year:

Located on Lake Champlain in Vergennes, the Basin Harbor Club offers the perfect setting for those seeking a haven from the rigors of the modern world. The property, owned and managed by Pennie and Bob Beach, hosts a total of 133 guest rooms in 70 cabins, a main lodge, and other guesthouses. There is also a conference center, with its own kitchen.

In their guest books they explicitly state, "We believe it is our responsibility to conduct business in a way that protects the environment to ensure a future for the Earth and all living creatures". To fulfill this weighty responsibility the Basin Harbor Club recycles plastic, glass, cardboard, aluminum and cans. They compost approximately 60 tons of organic waste each year - using the compost for the many gardens on the property. At the Basin Harbor Club they've switched out many of the incandescent bulbs with more energy-efficient compact fluorescent bulbs and converted exit signs to work on energy-sipping LED lights. They conserve water with low-flow showerheads and purchase and use non-toxic cleaning supplies. Using bulk amenity dispensers minimizes solid waste and small eco-cards remind guests how they can contribute to Basin Harbor's efforts to reduce its environmental impact.

Located in Chester, The Stone Hearth Inn is steeped in history going back as far as 1807 when ground was broken and building began on what was to become a welcoming inn 135 years later. The property is owned and operated by Christopher Clay and Brent Anderson and features 6 guest rooms in the Main Home and an additional 4 rooms in the "ell," part of several additions, constructed in the middle 1800's that connects the original home to the barn. The Inn still features the unique and original exposed beams and hardwood floors from nearly 200 years ago. The Inn also features a commercial kitchen, a 30-seat dining room, and a 20-seat tavern.

Chris and Brent make sure that whatever can be recycled gets recycled and they "close the loop" on recycling by purchasing and using non-toxic environmentally preferable cleaners and products containing or packaged with recycled and biodegradable fibers and resins. Laundry is done using an energy-efficient front-loading clothes washer and they invite guests staying more than a single night to help minimize the use of water, energy, and cleaning chemicals by reusing their towels and linens. Off-white linens and sheets eliminate the need for chlorine bleach.

By integrating environmental initiatives so seamlessly and visibly into their operations they are an invaluable role model and teacher of what we all must do to live more sustainably. Such commitment makes clear to all that environmental responsibility is solidly in the mix of what it means to be responsive to the needs of guests, neighbors, and the environment.