Central Coast hotels and restaurant make eco-friendly changes

In honor of Earth Day, conversations about preserving the earth are happening all over the world and right here on the Central Coast.

With the drought and tourism such a huge part of our economy, local hotels and restaurants are finding ways to help the environment.

Forest Lodge and Lamplighter Inn in Carmel were some of the first hotels to ride the wave of decreasing their carbon footprint.

“Reduce and reuse things as much as we can,” said Forest Lodge and Lamplighter Inn general manager Bobby Richards.

To keep plastic bottles out of landfills, restrict pollutants and conserve water, the hotel installed a water filtration system, and sheets and towels are changed upon request.

“We want everybody to realize where we live and what we’re trying to strive for,” said Richards.

The hotel was also remodeled with reclaimed wood, eco-friendly paint, composted fertilizer and LED lights.

“The next remodel we’ll probably even raise our threshold a little bit more,” said Richards.

Owners told KION more and more visitors are wanting to spend the night in eco-conscious hotels.

“Well there’s a growing awareness that we have to do something,” said Olympian Jeff Galloway.

A study by Trip Advisor reveals that 73% of people said they would pay more to stay at an eco-friendly property.

Galloway is running in the Big Sur Marathon. He choose to stay at the Lamplighter Inn before the race.

“You just get a good feeling when you go to a place like this,” said Galloway. “Especially in the state of California which obviously has water problems and issues on the recycling end.”

But having an eco-friendly business is not just limited to hotels. Restaurants are also making an effort to preserve natural resources.

“We’re the only certified green restaurant on the Peninsula,” said Basil Seasonal Dining Restaurant chef and owner Soerke Peters.

Basil Restaurant has almost zero waste.

“Everything gets recycled, cardboard, all the other materials and all the food scraps, get composted in Marina,” said Peters.

They avoid chemicals by only using bio degradable and citrus based products and energy efficient equipment.

“We hope other people will follow in my footsteps you know and become green,” said Peters.