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5400 Makena Alanui - Kihei - Hawaii
Property Audit Overview

There are 35 properties currently listed in Kihei. At this time there are 4 "Green" lodging properties listed of which 2 properties have completed the iStayGreen Audit. Makena Beach And Golf Resort has been awarded a 3 Green Eco-Leaf Rating.

To qualify for the Green Eco-Leaf Rating Makena Beach And Golf Resort completed an audit of their property's compliance with over 70 unique eco-initiatives. Environmentally friendly measures that are reviewed include energy efficiency, water conservation, recycling, enviromentally safe cleaning, reduction of waste, ongoing maintenance, purchasing habits, plus many other factors. In it's efforts to create a more sustainable travel future and reduce their impact on our environment, Makena Beach And Golf Resort employs 45 eco-initiatives.

For detailed information regarding environmental measures currently employed by Makena Beach And Golf Resort please contact the property directly or email iStayGreen.org.

Property Owner's Statement of Environmental Initiatives
Property's Green Team Leader:
- 808-875-5804
5400 Makena Alanui
Makena, US 96753

Overview of Hotel Features 310 guest rooms, including 19 luxury suites and the Makena Golf Course, 18 scenic holes of challenging golf, designed by Robert Trent Jones Jr.

-Makena Beach, ¼ mile of white sand beach -Signature restaurants offering Hawaii Regional and Japanese cuisines -Fitness facility -Plexi pave tennis courts -Spa services -Hawaiian music, arts and crafts -15,500 sq. ft. of indoor function space -62,000 sq. ft. of outdoor function space -Canoes, Paddle Boarding, Kayaking, Snorkling and endless other resort activities

The Maui Prince Hotel, Makena Resort and Golf Course is blessed with an extraordinary “piece” of Hawaii and is committed to protecting the goodness of this land for its people through innovative & proven, environmentally sound & sustainable building, living and working practices.

AWARDS -Green Business Award - The State Department of Business Economic Development and Tourism (DBEDT) and the State Department of Health (DOH) in partnership with the Chamber of Commerce of Hawai'i presented the "Hawai'i Green Business Recognition" to businesses and government entities that have developed and implemented environmental practices into their operations. -Audubon International - Makena Golf Course received certification in Environmental Planning from the Audubon Cooperative Sanctuary Program for golf courses (ACSP), an international program administered by Audubon International designed to help landowners to preserve and enhance the environmental quality of their property.

HUI OMA`OMA`O (TEAM GREEN) established to focus on “Tending the Garden” Leadership at MPH, had always felt that it was imperative that we “tend to the garden” not only because it was “pono” (the right thing to do), but through the years it was becoming apparent that “going green” was “good business.” In October, 2007, the Maui Prince Hotel, Makena Resort and Golf Course created/formalized a special Hui Oma`oma`o (Team Green), made up of key team members from each major resort department, to assist with “tending to our garden” as well as stepping up the pace in the “greening” of our property. -- Our guests were more accepting of our “green” program; our new owners (July 2007) were asking us to be even more respectful of the aina (environment); and the utilities and governmental agencies were offering significant economic incentives to go “greener.” Research by the International Hotels Environment Initiative found hotels that had not yet adopted “green” programs could be saving between 10 - 40 % on energy bills, 25 % on waste and 20% on water. At the Maui Prince Hotel we strive to continually look for ways to conserve our islands natural resources. Our goal is to always look for ways to be more efficient in how we use our energy without compromising safety. One of the shining stars of the Hui Oma`oma`o is our Director of Engineering Shawn Racoma. He has plowed the way for significant upgrades in “tending our garden.”

Accomplishments to date include -- -Reduced Energy Usage: In 2008 we were able to reduce our energy usage by over 10% by simple changes in our equipment and work practices. -Energy-efficient lighting (Compact Fluorescent Bulbs and Super T-8’s) are used in the guest rooms, back of house and offices. -Better management and a strong Preventive Maintenance Program allowed us to save over 7k gallons of gas and liquid propane combined. -De-lamped fixtures -Motion Sensor switches installed to turn lights on/off. -Automatic timers for lights adjusted seasonally. -Retrofitted incandescent “Exit” signs to LED. -Variable Frequency Drives (VFD) on all well pumps. Well pumps are on a Rider “T”. -Utilizing MECO’s rebates and other programs that encourage and reward shifting load to off-peak hours -Managing Preventive Maintenance Programs allowed for improved heat transfer and better efficiencies for Air -Handler Units (AHU), Fan Coil Units (FCU) and refrigeration units in all the outlets. -Large AHU’s are on timers to reduce the cooling of unoccupied areas. -Implemented a “Conservation Mode” for rooms to better control energy use. -Use of energy-star rated appliances. -Air conditioning trip-off system in guest room (when lanai doors are opened). -Guest rooms have an established temperature set point. -Natural light is used wherever possible to minimize need for additional lighting. This includes banquet settings/exhibits. -Adjust chill water temperature for hotel air conditioning system seasonally based on the load factor and outside temperatures. -Our Laundry uses enzyme detergents that don’t require higher water temperature allowing us to reduce boiler usage and lower water levels in the machines. -Housekeeping offers our guests the option to have the towels and linen in the room changed daily or not, this is called our “No Na Mamo” program.

-Water Conservation: The same strategies were used to reduce our water and gas usage. Our water consumption was reduced by over 10 million gallons in 2008. -Installation of low flow shower heads, aerators in the guest rooms and common areas. Dual flush handles in the public restrooms. -The golf courses are irrigated with non-potable water. Reduced the Irrigation water consumption by 10%. -Water Leak Inspections (Pond Leak, Chill Water Make-up Tank Leak, Hakone Faucet Leak, drisco pipe leaks). -Water meters added to better analyze water usage for specific areas, in order to spot fluctuations in usage. -Use of drought tolerant plants in landscaping. -Use of wood chips from on-site tree trimming for mulch to reduce water and chemical use.

Contribution to better Air Quality: -Low volatile organic compound (VOC) materials are used in guest rooms, such as paints, carpets, wall coverings, etc. -Hotel provides information on local transit to guests and strongly supports county bus service for staff and encourages carpooling. -Guest shuttle service provided that reduces guest’s use of private vehicles.

Waste Management: We have a saying, “Recycling and Conservation work when everyone works together”. Our recycling program saw an upswing as our GREEN Committee moved forward in 08 and broke personal records.

Of the 880 tons of waste generated in 2008, 560 tons of the waste was credited to recycle material: cardboard, glass, plastic, metals, paper, aluminum, food waste, green waste, cooking oils, etc. That’s equivalent to 1.5 miles of roll-offs parked end to end, this was diverted from our landfills making the Prince the only property on Maui to recycle more tonnage than what was sent to the landfills.

Purchasing seeks out vendors who observe Green business practices, resulting in our use of “Aina-friendly” bio-degradable products such as cups, cutlery and other containers. -Purchasing recycles AA batteries from the door locks for pagers and other items that are not critical -White paper from the reports we run is transferred to the back dock for recycling. -A QUE is used to save paper on reports that don’t need a hard copy. -Front Desk is Paperless (no registration cards, no vouchers, reduced folio paper usage). -Boxes from deliveries become delivery boxes for the store men to use when delivering merchandise to the respective outlets, after which it goes towards our cardboard recycling. -Green waste is removed for composting. -Pallets get sent back to vendors for reuse. -Partially used guest room amenities and household goods are distributed to local shelters/charities. -F&B menus use local and in-season ingredients whenever possible. Seafood choices are sustainable and vegetarian options are available

Eco Education -Guests receive information about any nature based activities or trails in the area. -Walking maps of the area are available through our concierge. -Outrigger Canoe and Kayak Experience activities focus on educating the guests on the history of the native Hawaiian culture of Makena as well as the importance of caring for the aina (reefs/oceans/and water creatures) for now and the future. -Resort staff are given a “sense” of place” for the history of the native Hawaiian culture of Makena as well as the vital importance of caring for the aina.

In summary, the staff and management of the Maui Prince Hotel, Makena Resort and Golf Course believe that they are blessed with an extraordinary “piece” of Maui Nui and we are committed to protecting the goodness of this land for its people through innovative & proven, environmentally sound & sustainable building, living and working practices. We are proud to be a part of the global effort to minimize our footprint on the earth through the conservation of energy, water and waste – all for the benefit of our guests, ourselves and our keikis. ___________________________________________________________________________________


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