sustainability efforts

At the Old Alcohol Plant Inn,

we prioritize the environment,

our guests, and our staff above else.

We believe it's essential to work in an establishment that values all three, and

this commitment is woven into our

daily operations.

Reducing Waste

Improved recycling initiatives and thoughtful purchasing practices, has lowered our waste output from two dumpsters to just one.
Eliminated single-use plastics and substituted them with 100% recyclable aluminum products. Including vending machine beverages.
We reduce packaging waste by purchasing from Uline, which ships products on pallets. This cuts down on extra cardboard and plastic, and the pallets are upcycled.

Thanks to our dedicated staff, volunteers, and the Port Townsend Styrocyclers,

we are able to recycle styrofoam, scrap metal, plastic bags, packaging sleeves, and bubble wrap.

The Housekeeping Team

Moved towards non-toxic cleaning products, such as vinegar, when possible.
Canvas bags and totes have replaced plastic liners for transporting linens and towels to be laundered.
Linens are changed upon request rather than on a daily basis, enabling us to conserve our valuable water resources.
Eliminated single-use travel-sized toiletries, swapped for refillable shampoo, conditioner, and soap dispensers.
Replaced all the aersol-based deodorizers for the restrooms with long-lasting, non-toxic essential oil diffusers.

Spirits Bar & Grill

Spirits Bar & Grill is partnered with the local food bank to accept excess farm produce donations.
Locally sourced beer on tap supports our local economy and has a greatly decreased carbon footprint compared to bottled domestic beer.
Executive Chef Troy Murrell places a huge emphasis on sourcing fresh, high-quality foods
Humanely raised meats and seafood are locally sourced whenever possible.
Fresh garden herbs, vegetables, and fruits are harvested daily/weekly (when in season) for house-made focaccia bread, entree garnishes, salads, and desserts
All food that is not consumed by restaurant guests is composted, reducing methane-producing landfill waste by an average of 30 gallons per week.

Management & Engineering Team

Upgraded almost all light bulbs to LED lighting, leading to a substantial decrease in our carbon footprint and energy costs.
90% of sinks, showers, and tubs have been replaced with low-flow faucets, saving valuable water resources.
Saved at least five pick-up truckloads of material from the landfill in 2021 by fixing, up-cycling, or donating items that are damaged or no longer needed.
Sidewalks and paths are cleared by using electric leaf blowers, limiting emissions and noise pollution.

Garden

Fresh garden herbs, vegetables, and fruits are harvested daily/weekly (when in season) for house-made focaccia bread, entree garnishes, salads, and desserts
All food that is not consumed by restaurant guests is composted, reducing methane-producing landfill waste by an average of 30 gallons per week.
In 2021, 75 gallons of donated expired coffee grounds were removed from their packaging and composted to feed our garden.