Twenty years ago, being green was something that most had little interest in, something better left to the hemp-wearing granola eaters of the world. But now, as more citizens become aware of the threat surrounding our planet’s natural resources, businesses large and small are adopting more environmentally conscious policies. For some, the move is little more than a fashion statement. But for Stefan Muhle, general manager of the Orchard Garden Hotel in San Francisco, California, it is a way of life. Muhle’s commitment to green doesn’t stop once he’s off the clock; he practices what he preaches at home as well, taking careful steps to make it energy efficient and eco-friendly. His unwavering dedication has put Orchard Garden on the map as the first hotel to be built to the U.S. Green Building Council’s (USGBC) Leadership in Energy & Environmental Design-New Construction (LEED-NC) standards.

The story starts two years ago, when Muhle—then general manager of Orchard Garden’s predecessor, the Orchard Hotel—attended a budget meeting for the newly acquired land down the street. The hotel’s owner, S. C. Huang, had inherited the architectural plans and other preliminaries. When the two sat down with a project building manager from Swinerton Builders, Muhle noticed the green logo on his shirt and discovered he was on the green board. Muhle asked if the new hotel’s budget would allow for green building and was told the goal definitely would be within reach. Triumph.

But now he had to convince the owner.

Muhle met with the 83-year-old Shanghai native to pitch the idea of an upscale hotel with an eco-friendly twist. She said yes before he even finished his sentence. “She had lost her mother, husband and daughter to cancer-related illnesses, and attributed it to unhealthy environs. She wanted to build a structure that would be healthy to the occupants,” says Muhle.

Photo: Rien van Rijthoven http://www.architecturephotography.org/

Muhle and crew oversaw every detail in the building of Orchard Garden, from the glazing of the glass to the installation of the key card switches. Wood carefully harvested and certified by the Forest Stewardship Council was used, and other construction materials discarded in earlier phases were brought back to be used again. “A lot of people believe green needs to be visual, but it’s really about what you don’t see,” says Muhle. “We took great measures to make sure that the materials used in the construction of the hotel were environmentally friendly.”

Still, they offer plenty of eye-catching touches as well. The 86-room hotel boasts drapery, sheers, upholstery, and shower curtains made from recycled polyester and other chemical-free textiles, and organic bath products. The carpeting also consists of recycled materials, and has low chemical emissions.

Roots, the hotel’s restaurant, serves dishes made from food grown locally, and even offers some organic fare. Harmful cleaning products have been replaced with chemical-free ones. And the fact that most of these goods are provided by local merchants is an added bonus. “In partnering with other businesses, we create this huge database that allows us to get in touch with the right people,” says Muhle, adding that the city often partners with the hotel because of the shared knowledge. They’ve also teamed up for several city-wide events, including a “Spare the Air” day in which patrons can enjoy discounted drinks and gifts.

Even the hotel staff has gotten into the act by making use of the hotel’s relationship with Zipcar, a car-sharing company that provides hourly rentals for those without automobiles. Other employees bike to work, preferring to make use of the bike racks available for staff and guests.

“We’re taking a very active role,” says Muhle. “It’s the little things that make the difference.”