The bulk of green waste from foliage on the property is taken by a third party company and turned into mulch. A smaller amount is kept on property and used in our composting area. The combination of horse droppings (from our stables) and green compost is used by our landscaping company for planting material.
Organic/Locally Grown Produce
A part of being green is using local and organic produce. We’re very pleased to have partnerships with the many local farmers in using their fresh produce in our restaurants, of which 80% are organic and farmed on the North Shore and some even sourced direclty from the farmlands on the Mauka (mountain) side of the property.
Both Resort pools have since been converted to operate using saline which uses natural salt water rather than chemically-based chlorine. The saline system eliminates the need to manufacture, transport, and store pool chlorine that is not as friendly to the environment.
Beach Clean Ups
Participation in Beach Clean ups on property and around the North Shore is crucial to our environment. The Turtle Bay staff participate in monthly clean up of nearly 5 miles of shoreline within the resort’s boundaries. We also partner with Sustainable Coastlines, Da Hui, and more in their Beach Clean programs.
Hawaii Green Business Program
Turtle Bay is a proud to be a recognized member of the Hawaii Green Business Program (HGBP). The HGBP assists businesses that strive to operate in an environmentally and socially responsible manner.
Kahuku Oahu's Turtle Bay Resort Awarded the Prestigious Green Eco-Leaf Rating
Turtle Bay Resort has earned a 4 Green Eco-Leaf Rating by completing a 70 point comprehensive eco-audit survey administered by iStayGreen.org - the online social network of environmentally friendly travel.
Sitting footsteps from the Pacific Ocean, Turtle Bay Resort, located on the Fabled North Shore of O΄ahu, continues in perpetuating the legacy and vision it was created upon.
In 2009, the process to begin identifying the Resort’s responsibility to becoming sustainable and reducing its carbon footprint began with the creation of a Green Committee. Comprised of members from the Facilities, Rooms, Culinary, Human Resources, Spa, Purchasing, and Executive Teams, the Green Committee has been able to cohesively work in making changes for a greener future.
The following accomplishments have been made >>
Trip Advisor Award
For Turtle Bay's green practices and commitment to enhancing those practices, Trip Advisor CEO and Co-Founder Stephen Kaufer awarded the resort with the Silver Green Leaders Award 2013.
With nearly 70% of the Resorts lighting retrofit conversion completed, using Compact Florescent Light Bulbs (CFL’s) has allowed for a decrease of 12% of wattage used during the first year. The remaining 30% of the building is scheduled to begin shortly.
Resort Wide Recycling
With the entire staff on board, Resort-wide recycling has gone full-effect. With the inception of the green initiatives, recycling has been up with an average increase of 1.8 tons of recycling over the last two years. With the recycling numbers up, the trash numbers have also gone down 0.4 tons each month. Recycling collection centers are located in designated areas of the Resort for both guests and employees.
Turtle Bay Resort has teamed up with local social groups and organizations in efforts to feed the hungry across the North Shore by donating bulk leftover meals from banquet functions. Foods unsafe for such practices are discarded and taken to local piggeries by local farmers.
Restrooms and Showers
Restrooms and showers in both our guest rooms and public areas have been upgraded to allow for less water usage in toilets, urinals, and showers. With the upgrade, water usage has significantly decreased.
Our linen program has proven its success through the appreciation of our guests. Our practice of changing bed linens every third day of guests’ stays has allowed our linen company to reduce the amount of water and detergent used as well as reduce the amount of water use. In addition, only towels left in the bathtub are replaced. Request for changes to this practice are rarely received.
The need to become less reliant on plastic and Styrofoam based products has become somewhat of a reality. Today all cups (bulk of restaurant waste) in our restaurants and outlets are either washable/reusable or are made from corn-based or post-consumer materials, which break down quicker. Dialog has begun to incorporate the remaining plastic based items (cutlery) to corn-based materials.
An Energy Management System has been set up to allow for the automated operation of our chillers and air conditioning systems in rooms and areas not in use. Each room has been fitted with a special monitor that allows for the setting of room temperature upon check-in or before the start of a function/event.
Sharing in the mission of preserving our natural resources, the Resort has partnered with nearby Brigham Young University, Hawai΄i in turning the hundreds of gallons of oil used in our kitchen into bio-diesel used by the University to fuel its fleet of vehicles.