Westin Riverfront Resort & Spa 2008 Opening




Westin Riverfront Resort & Spa / Avon, CO Spa Resorts /Green Spa


The Westin Riverfront Resort & Spa, Vail Valley’s newest luxury resort scheduled to open next summer, is doing everything possible to be sensitive to the environment and “go green” for guests. Situated on a magnificent 19-acre site bordering the Eagle River at the base of Beaver Creek Mountain, the property has brought sustainability to new heights with the ultimate in public transportation: its own Riverfront Gondola that brings guests to the ski area. “We are building this hotel from the ‘green up’,” said Bob Trotter, general manager of The Westin Riverfront Resort & Spa.


“The new gondola literally at our doorstep is the cornerstone of our eco-friendly philosophy. Taking an environmentally sensitive approach to development and operation will improve our guest experience in every way.”


From the construction materials to hotel operations, the property is committed to being true to its Beaver Creek Mountain setting through low-impact approaches that are respectful of both the environment and the community.


The property is on track to achieve Colorado’s first resort LEED (Leadership in Energy and Environmental Design) certification from the U.S. Green Building Council when it opens next summer.


Here’s how everyone will benefit from their green approach:


• Built on 19 acres, five deeded to the Town of Avon for protection of open space and the natural wetlands habitat

• Landscaping with native plants to minimize irrigation

• Use of building materials with recycled content such as roof tiles from rubber tires

• Building materials sourced from the region reducing transportation needs

• Use of low emitting paints, carpets (no “new carpet odor”) and window treatments

• Preferred parking for hybrid cars

• Recycling stations for guests on every floor

• Unobtrusive external lighting to preserve nocturnal views and eliminate light pollution

• Wide expanses of glass into interior spaces minimizes electricity use, improves panoramic views

• Chef’s garden to grow fresh, indigenous produce for resort’s restaurant and market

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