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SpringHill Suites Denver Downtown Hotel & HLC earn LEED® Gold certification

The facility is metro Denver’s first LEED® Gold hotel.

May 29, 2014

The use of sustainable materials like tables made from recycled Colorado pine beetle-kill wood helped earn the facility LEED® Gold certification.
The use of sustainable materials like tables made from recycled Colorado pine beetle-kill wood helped earn the facility LEED® Gold certification.

MSU Denver’s Hospitality Learning Center (HLC) and the SpringHill Suites Denver Downtown Hotel have been certified LEED® Gold for New Construction by the U.S. Green Building Council (USGBC), a non-profit organization dedicated to sustainable building design and construction. Managed by Denver’s Sage Hospitality, the 150-suite hotel is metro Denver’s first LEED® Gold hotel.

“When we laid out our vision for this facility, we never imagined the SpringHill Suites Denver Downtown Hotel would become the first LEED Gold hotel in the Denver metro area," said MSU Denver President Stephen Jordan. "As we prepare our students to be future hotel management leaders in Denver and beyond, it's rewarding to know that they are also learning about corporate social responsibility and the importance of sustaining the environment."

The hotel and HLC earned a total of 62 LEED® points from the USGBC, including those for water efficiency, innovative design, and sustainable site and materials selection.

Unique green features include:

  • More than 90 percent of regularly occupied areas offer natural day lighting, reducing the need for artificial lighting.
  • Only high-efficiency plumbing fixtures, and low-VOC paints and flooring were used throughout the facility.
  • Secure bicycle storage, and changing rooms with lockers encourage employees and students to use alternative transportation.
  • Both the hotel and the HLC offer full recycling in guestrooms, classrooms and offices.
  • Nearly 20 percent of the building was constructed using recycled materials and 25 percent of the total building materials came from local sources.
  • More than 78 percent of the construction’s material waste was recycled.
  • All appropriate food from the hotel's banquet and catering department, as well as from student classes, is composted.
  • The Housekeeping and Food and Beverage departments in the hotel and HLC use only green, natural cleaning products like vinegar.

In celebration of its Gold LEED® certification, the SpringHill Suites Denver Downtown has planted an Aspen tree and developed a Chef’s Garden on site, in which Executive Chef Daniel Hyman grows vegetables and herbs to be used for the hotel's banquet and catering department. The garden will use worm casting to allow for organic fertilizing. Coffee grounds are disposed of in the garden to increase the soil’s water retention and to naturally repel insects.

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