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100 solar thermal panels provide
about 60 percent of the hotel’s hot
Otis Gen2 regenerative-drive elevator
Energy recovery ventilator circulates
fresh outdoor air ( 60 cubic feet, or 1.7
cubic meters, per minute) through
Telemetric monitoring and
adjustment of the heating and
Geothermal energy system
powers the restaurant’s refrigeration
Top left, an old Checker cab that runs on biofuels provides hotel transportation. Top right, through
water-conserving efforts like low-flush toilets and low-flow showerheads, the hotel saves about 2
million gallons ( 7,600 kiloliters) of water per year. Water-saving technologies paid for themselves in
the first half-year of operation. Bottom, an outdoor terrace provides relaxed dining beside a restored
natural area. Staff and guests have reported sightings of spotted ducks, a great blue heron and a red-tailed hawk, all remarkable for this central-city location.
possible with energy-recovery-ventilator (
enthalpy-wheel) technology that tempers the outside air
with the indoor air being exhausted.
• A sophisticated telemetric monitoring
setup whereby students and faculty of the
Center for Energy Research and Technology at
nearby North Carolina A&T State University
continuously monitor the heating and cooling plant and make adjustments for improved
energy performance. This setup saved about
$30,000 in the first year alone.
• Special paints, adhesives and carpets that
minimize the outgassing of volatile organic
compounds, a category of air pollution that can
degrade indoor air quality.
• A geothermal energy system for powering the restaurant’s refrigeration equipment,
saving water compared with traditional water-cooled systems.
• Variable-speed kitchen hoods that conserve energy by automatically adjusting to
ventilation requirements, operating at just
25 percent of full capacity during low-activity
periods in the kitchen.