As part of the holistic mountain resort, Old Edwards Hospitality Group (OEHG), with its focus on organic culinary and spa programs, 200 Main has sustainable and energy-efficient operations throughout the property. OEHG was the first hospitality provider in North Carolina to be awarded the NC Green Travel Award by the North Carolina Division of Environmental Assistance and Outreach (NCDEAO) and the Center of Sustainable Tourism at East Carolina. NCDEAO is a governmental branch of the North Carolina Department of Environment and Natural Resources (NCDNR) that strives to protect the natural resources of North Carolina. The NC Green Travel awards are designed to encourage the tourism industry to "go green" by recognizing businesses that have established an energy team, recycle material, excel in water efficiency, practice energy conservation, and strive to practice green standards."
- Three sustainable farms with organic vegetable and herb gardens supplying five restaurants, reducing the impact of produce transportation
- Electric Car charging stations
- Natural composting at all Old Edwards farms
- Old Edwards employees participate in the annual Highlands Plateau Pick-Up, removing litter from area roads and highways.
- Old Edwards Club golf course added filtered water stations to replace all plastic bottles
- Through a $1 per stay opt-out donation during our reservations process, 200 Main guests support the Highlands-Cashiers Land Trust. As of January 2023, this has resulted in $7,836 of contributions through the generosity of our guests.
- Reuse of office paper for internal printing
- Moving to digital communications for internal long-format materials and many guest-facing materials
- Biodegradable straws are available property-wide
- Paper shredding, cardboard, glass, plastic, and grease recycling bins property-wide. Packing materials reused or sent to Highlands Business Spot for recycling.
- Filtered water stations and reusable bottles replace plastic water bottles across the property, saving 4 tons of plastic waste per year
- Soap and shampoo dispensers replace single-use plastic bottles in guestrooms
- Optional linen change every other day offered to guests
- Energy-efficient light bulbs
- Ban on Styrofoam, polystyrene products, and internal to-go cup use. OEHG provides reusable cups to employees to reduce one-time-use cups.
- Any extra wine used in stocks and sauces
- Use local suppliers when possible to reduce our carbon footprint
Training & Management
- Posted literature to promote guests' involvement
- Internal Green Team
- Continued research and purchasing from green companies
- Conducted Energy Assessment with the help of Waste Reduction Partners
- Partnered with Western Carolina University's Natural Resource Conservation and Management Program 2017 senior class for a research project focused on uncovering new approaches to green hospitality