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The main complex was redesigned with a stylish emphasis on glass and wood in order to blend harmoniously with the surroundings. Landscaping uses indigenous trees, shrubs and wildflowers to further reflect the natural beauty of Yosemite Valley.
The park has one of the most extensive waste diversion programs in California and has been recognised by the state's Integrated Waste Management Board as one of the best programs for 14 consecutive years (1993 – 2007). More than 35% of operations-produced materials are collected to be recycled, diverting from the landfill 41% of operational waste. In 2009, 624 tonnes of waste composed of 33 different materials was recycled and another 1026 tons diverted from landfills. This was achieved through a waste diversion program that incorporates recycling, reuse, organic waste diversion, educational programs and green purchasing practices. Various educational materials such as tray liners, cups and tent cards are produced to urge visitors to recycle along with giving tours of the recycling program to guests. Cost savings through waste diversion were $138,000 in 2009.
Most of the food service operations in Yosemite use as many organic and sustainable food products as possible. Free range beef, antibiotic and hormone free pork, organic turkey and only fish that is approved by the “Monterey Bay Seafood Watch” program is featured on the menu. The park has also partnered with local organic farmers that supply many of the food products
Staff assist and lead volunteer groups in the removal of non-native plants, in Yosemite National Park. The projects are performed in conjunction with the National Park Service and take place every July though early August. Target plants include Bull and Star Thistle, Dock, Mustard, Himalayan Blackberry and Woolly Mullein. These plants are very invasive and pose a serious threat to Yosemite's native plants and its ecosystem.
Park wide, Yosemite's kitchens use more than 25 tons of vegetable oil each year. Currently, DNC is working cooperatively with Bio-Tech, a local business located in Coarsegold, CA, to haul our used vegetable oil to a process plant in Fowler, CA. There, our used kitchen grease will be made into Biodiesel.
Whenever appropriate, preference may be given to items and suppliers adopting policies including, but not limited to, reduced packaging, post-consumer recycled content, readily recyclable materials, biodegradable ingredients, etc. Preference may also be given to suppliers with policies of using and taking back reusable packaging and shipping pallets.
Since March 2006, Yosemite National park has operated an Electric Hybrid bus fleet on the shuttle loop. The free shuttle system runs 365 days a year and transports over 5 million guests annually. The buses produce 90% fewer emissions than traditional buses and are significantly quieter than any other commercial vehicles on the road. In addition, the fuel economy has increased by nearly 40%.
In addition to the electric hybrid fleet, four hybrid diesel tractor cabs have replaced older models. The new tractors propel open air trams that transport riders and their interpretive guides through a two-hour tour of Yosemite Valley. The new hybrids are expected to be cleaner, producing 80% less emissions than conventional diesel engines, and significantly more fuel efficient than the older tractors.
As a tour operator
People and places. When you think about it, that’s what holidays are all about. As the UK’s leading long haul tour operator we want to protect them both by striking a balance between having a great time and acting with consideration for the planet and its people. We are working to achieve this balance in 3 ways:
Getting our business in order
We are working hard to address our own direct impacts. These are mainly energy, water use and waste disposal and of course the holiday brochures we produce each year. At our Head Office we are focusing on reducing our energy usage and carbon emissions and of course recycling is law.
Being a good partner
As part of being a good partner we aim to work with our suppliers to encourage them to be more sustainable. We audit our hotel suppliers under the Travelife Sustainability System. This scheme assesses hotels for environmental impact, staff relations and level of community support. Successful hotels can qualify for a bronze, silver or gold Travelife Award.
We also want to highlight excellence in sustainable tourism. That's why we act as headline sponsor of the Responsible Tourism Awards each year and through our own in-house ‘Partnership in Sustainability Award’.
We realise our suppliers face many challenges and are often not large businesses themselves. That's why we invest in destination initiatives that help make it easier for our suppliers to do the right thing. Some of the projects we are currently supporting are;
- A joint project with Oxfam and the Travel Foundation to help Caribbean farmers to grow more and encourage local hotels to buy it, supporting local economies and reducing the reliance on imported goods.
- Switch Off - Save Big; a project with the Travel Foundation to encourage Caribbean hoteliers to save energy and water.
- A Travel Foundation project in Kenya to empower local Maasai communities to earn a fair wage from tourism. The income generated helps the village to provide health care, fresh water and education for the community.
Giving something back
We are committed to helping youth shine by providing life changing opportunities for young people both in the UK and overseas. Through our Caribbean scholarships and support of numerous destination projects we are helping youth shine in whatever they choose to do.
We invite every traveller who books a holiday via us to send in a review. Because we don't run the holidays they're completely independent and unedited... remember to read between the lines though, as two people on the same holiday can have different views!
