Prioritizing local, seasonal, and responsibly sourced ingredients.
- Installing kiosks at food service facilities where guests can learn about the sourcing of our food products.
- Bringing each new chef at Yosemite to a local farm to understand the entire growth to harvest process.
- Partnering with the Monterey Bay Aquarium Seafood Watch Program and only purchasing fish from the green, or occasionally the yellow list.
- Sourcing only RBsT hormone free dairy products and cage-free eggs.
- Serving certified organic meats, eggs and dairy whenever possible and when it is cost effective.
Optimizing energy usage for a sustainable future.
- Utilizing occupancy sensors to control power use.
- Converting lighting to LED efficient systems.
- Turning off meeting room lights, HVAC, and power when the room is not in use.
Committed to saving every precious drop.
- Providing water bottle filling stations for our guests.
- Utilizing low-flow fixtures.
- Offering an ‘opt-out' linen conservation program.
- Watering the golf course with a water obtained from a water recycling system.
Minimizing waste across all aspects of our operations.
- Recycling 30 different types of materials across the park.
- Removing plastic bags from the waste stream by switching to compostable bags.
- Not purchasing Styrofoam for food and beverage containers.
- Only purchasing food and beverage disposable containers that meet ASTM D6400 standards for composability.
- Working with suppliers to minimize all shipping packaging where possible and to utilize bulk containers when feasible.
- Providing collection containers and bins for guests to place compostables and recyclables in.
Reducing emissions and fuel consumption to protect the planet.
- Reducing fleet size by 1/3.
- Building an electric vehicle (EV) charging station.
- Over 30% of housekeeping / operations carts are now electric.
- Powering in-park public transportation with propane.