Name: Stephen Tagliatela
Title: Co-owner, Saybrook Point Inn and Spa, Old Saybrook, Conn.
Years as co-owner: Since 1980
My primary responsibilities: “I oversee the general manager and establish the overall goals for the property.”
Property’s most significant environmental accomplishment so far: “Keeping our energy costs down.” The inn was the first full-service lodging establishment in Connecticut to earn the Energy Star from the U.S. Environmental Protection Agency and U.S. Department of Energy.
Our biggest environmental challenge: “Reducing the volume of food waste that ends up in our dumpsters.”
What makes going green worthwhile: “It is good for the customers. It is good for the owners. It’s good for employee morale. It is also patriotic because what we need to do is become more energy independent.”
OLD SAYBROOK, CONN.—Stephen Tagliatela, co-owner of the Saybrook Point Inn and Spa, is a strong advocate of measurement and continuous improvement. That approach has paid huge dividends for the Inn & Spa since it opened in 1989. Especially in the last three years, savings through energy and water conservation have been significant.
From 2006 to 2008, Tagliatela and his team of dedicated employees have reduced electricity consumption by 4.47 percent, propane usage by 15.45 percent, heating oil consumption by 32.87 percent, water consumption by 11.96 percent, and pounds of waste sent to landfill by 20.04 percent.
“Keeping our energy costs down keeps us more profitable,” Tagliatela says. “We have always tried to keep operating costs low.”
Useable Heat Recovered
In the inn’s cooling tower, a large heat exchanger was installed to capture heat from the boiler. It helps raise the temperature of water coming in from the outside from 65 degrees to 85 degrees before entering the boiler. Water heated through the heat exchange process is also used for the laundry and swimming pools. The owners are planning to convert over to natural gas or propane to replace the heating oil used for water heating.
“This will dramatically reduce our carbon footprint,” Tagliatela says.
The recent reduction in propane consumption was due to simple steps taken in the kitchen—turning things off when they are not needed. A 46-kilowatt solar photovoltaic system—strong enough to power eight homes—has reduced electricity costs by 5 percent. The state of Connecticut paid for half of the system and the inn’s owners also benefited from a federal tax credit.
To reduce water consumption, the inn is transitioning to dual flush toilets, fixing leaks when it finds them, turning water off when it is not needed, being more cautious when watering outdoor areas, and making sure only full loads of laundry and dishes are washed.
“The reduction in solid waste is due to several initiatives,” Tagliatela says. “We try to buy in bulk. We are recycling more paper and more cardboard. We are trying to throw less away. We have implemented recycling in the guestrooms. Our housekeepers do some recycling on their own. We are looking at ways to reduce food waste in the kitchen. We are trying to get people to recycle at the marina. We still have a long way to go.”
Inn and Spa Rewarded for Efforts
For all of its efforts, the inn has earned several honors. In addition to the aforementioned Energy Star rating, the inn has received seven Green Circle Awards from the Connecticut Department of Environmental Protection (DEP) and its marina was the first in Connecticut to receive the DEP’s Clean Marina Award. The inn is a member of the Green Restaurant Association and is also an EcoRooms & EcoSuites property.
The Saybrook Point Inn and Spa has a green team that includes representatives from every department. It is led by the head housekeeper. Here are a few more examples of steps the property has taken to reduce its environmental impact:
• When the inn opened in 1989, the owners took advantage of a lighting rebate program and implemented PL fluorescent lamps in exterior and public areas. They have since transitioned to electronic ballasts, T-8s and then super T-8s.
• In each guestroom, an energy management system powers the heating and cooling system up or down based on occupancy. Each room has its own water-source heat pump.
• No chemicals are used to keep the cooling tower clean. A system was put in place to kill bacteria electronically. In the laundry, an ozone system was installed about eight years ago. It reduces energy and water consumption while also helping to minimize the need for chemicals. High-speed extract machines have water reuse capability and help save on laundry drying time.
• The inn uses a septic system to handle its liquid waste. Tagliatela says sonar devices were installed in the system to monitor when septic tanks need to get pumped.
• The inn has one indoor pool, an indoor whirlpool, and one outdoor pool. A salt water system keeps the water soft. Chlorine is generated via a device that uses titanium electrodes. The fully automated system ensures that employees do not have to handle chlorine. Fewer chlorine odors are also a result of the salt water approach.
• Natural cleaning products help ensure a high level of indoor air quality at the 100 percent nonsmoking property.
Tagliatela belongs to a family that has long had a commitment to environmental responsibility. The Tagliatela family’s Franklin Construction, LLC of New Haven, Conn., installed a passive solar system on a condominium project back in 1981 and was recognized for its energy conservation efforts in the 1970s. Today, Stephen is working on measuring the Saybrook Point Inn and Spa’s carbon footprint on a per-room-night basis, a step that will provide him with yet another benchmark to improve upon.
Go to the Saybrook Point Inn and Spa.
Glenn Hasek can be reached at editor@greenlodgingnews.com.
