Hotel Technology Next Generation

NAPA VALLEY, Calif. | To put it simply, the Earth Tub System is a giant vessel. It’s a 68-inch by 90-inch, 450-pound, fully enclosed food waste composter powered by an auger motor and aerobically filtered by a bio-filtrating air purification system. The latter is essential for keeping odors at bay.

As part of a commitment to make the Napa Valley’s new Bardessono hotel, spa and restaurant one of the greenest and healthiest in the world, eco-developer Phil Sherburne added the Earth Tub to his long list of environmental initiatives. Composting waste and returning it to the grounds is one of many ways Bardessono intends to foster efficiency among its own staff and guests.

Guests generate waste. The kitchen generates waste. With the Earth Tub, yesterday’s scraps from the private dinner Chef Sean O’Toole created for 16 becomes today’s nutrient-rich fertilizer for the organic winter greens in Lucy’s Garden. Everything is broken down on site. Nothing gets hauled away.

Here’s how it works. The staff at Bardessono loads organic materials – food scraps, yard waste, and manure – into the tub, which will be discreetly situated on the loading dock away from guest view. A few times a week, they shred and mix any new organic material into the active compost. Because the tub generates 100-plus degree temperatures, food scraps rapidly break down. Waste is reduced by about 70-percent or more. Any liquid byproducts are collected and filtered into a sanitary holding tank in order to maintain the highest levels of cleanliness.

The Earth Tub can process up to 500 pounds of biomass each day and break it down into about 150 pounds of compost, which makes this self-contained unit ideal for a 62-suite hotel, spa and restaurant. As guest and service capacity increases, the system’s modular design makes it possible to increase the tub’s capacity.

Additional sustainable initiatives at Bardessono include a 200- kilowatt photo-voltaic solar energy system, a series of 82 geothermal wells for in-room temperature control, LED light fixtures, Low-VOC materials in every room, low water flow fixtures, dual flush toilets, drip irrigation and a landscape design using drought-resistant foliage. All of these efforts serve to enhance guest experiences while adhering to Bardessono’s Deep Green philosophy to reduce resource use, conserve energy and tread lightly upon the land.

About MTM Luxury Lodging | MTM specializes in managing independent luxury hotels, inns and resorts which are the best in the markets they serve, are located in spectacular settings and are distinctive with an abundance of character, ambiance and a flair for exemplary regional cuisine. MTM manages the award-winning, iconic Willows Lodge, also developed by Phil Sherburne as well as the Liberty Hotel, Boston and Hotel 1000, Seattle both of which recently opened to rave review from the luxury travel media

About Phil Sherburne | Phil Sherburne’s work as an eco-developer began 20 years ago with his work in Decatur Island in the San Juans where he maintains a weekend home with his wife and two daughters. As a Harvard honors graduate, Phil distinguished himself early in community and urban planning work. He is widely recognized for his: Ford Foundation work in Boston; early HUD accomplishments in Chicago and urban planning during a pivotal time in Seattle’s development. He owns hotels in Woodinville, Washington and Santa Barbara, California.

Contact
Pamela Hunter
Studio-707
Phone: 707-258-1699
Email: admin@studio-707.com

Organization
The Bardessono
www.bardessono.com
6526 Yount Street
USA - Yountville, CA 94599
Phone: (707) 204 6000