At the InterContinental Mark Hopkins San Francisco, the management and staff are committed to preserving the environment and practicing sustainability. We understand that responsible hospitality is about serving our guests while addressing environmental challenges. We are dedicated to protecting our guests’ health and safety as well as local and global environments; we recognize that a healthy ecosystem is crucial to our well-being. In our daily operations and property upkeep, we are committed to integrating eco-friendly practices without diminishing our guests’ comfort.

PRIOR TO AND AT CHECK-IN

• Public transportation options are provided to reach the hotel by mass transit   »  helps to eliminate our traveling “carbon footprint”.
• Guests will be asked if they would like a newspaper delivered to their room each day  »  reduces waste and paper usage.
• No plastic bags for newspapers  »  reduces waste.

THE GREEN MARK

• Siemens Building Automatic System throughout hotel » temperature control system enabling energy conservation.
• Compact Flourescent Lighting throughout the hotel » conserves energy.
• Concierges recommend "Green" restaurants throughout the city » supports local restaurants sustaining the local "Green" experience.
• Concierges and staff provide Mass Transit information and "Green" friendly cabs » reduces carbon footprint and pollution.

GREEN SLEEPING ROOM

• INNCom temperature and lighting control system in guestrooms that powers down the room temperature when unoccupied » conserves energy.
• Low-flow 2.0 gpm showerheads, 0.5 gpm faucets, and 1.6 gpm flushes in all guestroom baths and restrooms » water conservation.
• Towel, Linen, and Amenity reuse program » water and energy conservation, reduces chemical usage, increases life of linens and towels, reduces bottle wastage.
• Quality linens » increases the life of linens.

  THE GREEN MEETING ROOM

• Electric meeting message board » reduces paper and material usage.
• China & Silverware only: NO Black Plastic; Styrofoam and other non-recyclable item are not used » reduces waste. 
  *If necessary biodegradable Corn or Potato to go items will be used .
• NO Paper Napkins: Meals are served with linens » reduces waste. *On an as-needed basis at the bar, and reception areas of recycled napkins.
• Recycling bins in all meeting and food & beverage areas » reduces waste.
• Water dispensers or pitchers to be set on water stations » conserves water.
• Recycled paper writing pads (pads and pens provided when requested) » reduces waste
• Meeting rooms have natural light » saves electricity for those that do not need extreme light.
• Water based markers & pen are used whenever possible » eliminates the use of hazardous chemicals in their production, reducing pollution.
• Meetings to use In-House Audio Visual Provided, PSAV » working with a local company to reduce carbon footprint.

THE GREEN FOOD EXPERIENCE

• Local/In-Season and Organic Fruits & Vegetables » eliminates the use of jet fuel in transportation, reducing pollution, and prevents pesticide pollution.
• Fair Trade, Shade-Grown, and Organic Coffee » supports local communities supplying the coffee.
• Sustainable, Local and Free Range Meats and Fish Served » eliminates the use of jet fuel in transportation, reducing pollution, and preserves species in danger of over fishing.
• 90% of hotel food waste is composted » gives vineyards in Local Bay Area fertilizer for California grapes and saves 90% waste.
• Buffets are recommended (one plate used) » saves water in amount of china/glassware that is washed.
• Water, infused water, and iced tea pitchers set on each table » reduces aluminum and plastic bottle waste. 
  *If necessary completely recyclable aluminum will be used .
• Menu consists of food that uses the least amount of water consumption/waste » water conservation.
• Local and organic/biodynamic wine and beer served » eliminates the use of jet fuel in transportation, reducing pollution, and prevents pesticide pollution while using natural resources.

Reduce : Reuse : Recycle  » Paper, Plastic, Aluminum, Room Keys, Kitchen aprons, Employee uniforms, and Linens for cleaning rags.

Current waste diversion rate is 72% » This means 72% of our generated trash is either recycled or composted.