NYLO Providence/Warwick earns green certification

ATLANTA -- (April 28, 2009) -- NYLO Providence/Warwick received Green
Hospitality Certification this month from the Rhode Island Department of
Environmental Management (DEM).

In a ceremony before Rhode Island’s hospitality industry elite, the
163-room, urban loft hotel was honored for its outstanding conservation and
recycling programs.

NYLO Providence/Warwick is the state’s first hotel to run on 100% renewable
energy. Through a partnership with People’s Power & Light, the property
offsets its entire electricity usage with a mix of local and regional solar,
wind, biomass and hydroelectric power sources.

“Despite New England’s high energy costs, NYLO is deeply committed to
sustainability,” says Christine Nevers, general manager, NYLO
Providence/Warwick. “We’re honored to receive this recognition, while also
helping our neighbors by using clean local energy.”

Boutique Eco Experience
Like all the brand’s hotels, NYLO Providence/Warwick provides a boutique eco
experience, embracing sustainability without cutting back on style.

NYLO’s green construction and operating policies call for using
energy-efficient and recycled building materials whenever possible and
incorporating them into each property’s unique aesthetic. NYLO
Providence/Warwick, for example, features a dramatic and eco-conscious
entrance, thanks to its semicircular driveway made of 70-year-old
cobblestones reclaimed from the Old Holyoke, Mass. railroad station.

Even NYLO Providence/Warwick’s hallmark urban loft design is part of its
energy conservation strategy. The hotel’s exposed brick walls and polished
concrete floors not only lend charm; they also stabilize indoor temperatures
to cut electricity usage for heating and cooling. In guestrooms and public
spaces, oversized windows and soaring glass window walls admit plenty of
natural light, reducing the need for electricity still more.

To further lighten its carbon footprint, NYLO Providence/Warwick’s stylish
restaurant/bar, The Loft, offers eco-friendly fare, including a selection of
organic and bio-dynamically farmed alcoholic beverages. Diners find what’s
good for the planet is good for the palette. The restaurant features
seasonal ingredients from local farmers and purveyors. Its eclectic menu
offers a choice of larger or smaller portions, enabling diners to choose
full-course meals or a selection of small plates, so less goes to waste.
Additional green practices include the use of Natura water purification
system for all bottled water. Take-out containers, coffee cups, straws,
utensils and napkins are biodegradable and made from corn-based products.

The Loft celebrates nature, not only in its menu, but also in its design.
Floor-to-ceiling window provide stunning views of the woodsy outdoors. Glass
doors open onto a 3,000-square-foot terrace and the scenic Pawtuxet River
just beyond, so guests can enjoy a green escape both indoors and out.

NYLO Providence/Warwick’s chic guest lofts combine soaring ceilings, custom
furnishings and original artwork with attractive green features. Sensors
shut down the lights and heating or air conditioning when a guest leaves the
room. Energy-efficient light bulbs pitch in to help save the planet too.
Guests can forego having their bedding and towels changed daily. Desk pads
and folio binders use recycled paper. Even NYLO’s exclusive line of
Gilchrist & Soames bath amenities come in recycled bottles and have no
chemical preservatives like Paraben. Not far from the room, guests find
recycling bins for bottles and paper on each floor.

NYLO Providence/Warwick’s eco-attitude is typical of the brand. Each NYLO
hotel uses a minimum of 50 percent renewable energy, according to Patrick
O’Neil, executive vice president of operations, NYLO Hotels. He says the
brand has one of the most robust, Web-based utility-managed software systems
available to track conservation and cut consumption still more.

“Being green is very much about doing our part for the environment, not just
in words – but in actions,” O’Neil explains. “But green practices also makes
good financial sense. Serving fresh, locally grown food and conserving
energy and water yield substantial dollar savings. We pass these savings
onto our guests, who enjoy affordable luxury in the form of an eco-conscious
boutique hotel at mid-priced rates, especially attractive in the current

Rhode Island’s Green Hospitality Certification Program recognizes members of
the state’s hospitality and tourism industry that embrace going green,
including restaurants, hotels and limousine services. The program, launched
in January 2008, is a partnership between DEM; the Rhode Island Hospitality
Association; Rhode Island Division of Tourism; Providence Warwick Convention
& Visitors Bureau; Rhode Island Airport Corp.; Rhode Island Convention
Center Authority; Rhode Island Resource Recovery Corp.; The Proccacianti
Group; New Harbor Corp., and Warwick Division of Tourism, Culture and

About NYLO Providence/Warwick
NYLO Providence/Warwick opened in September 2008 as the first property in
New England for urban loft hotel innovator, NYLO Hotels. Designed by
Stephane Dupoux, one of America’s Top 20 architect/designers, NYLO
Providence/Warwick features 163 guestrooms, called guest lofts, and more
than more than 4,000 square-feet of meeting and event space, divided among a
riverfront terrace and three boardrooms. Each guest loft has 300 square-feet
of bright, airy living space, with 10-foot-plus ceilings, exposed brick
walls, polished concrete floors and oversized windows. The full-service
property also offers a PURE Floor with allergy-friendly guest lofts.

Virtual Event

Hotel Optimization Part 3 | January 27, 2021

With 2020 behind us and widespread vaccine distribution on the horizon, the second half of the new year is looking up, but for Q1 (and most likely well into Q2) we’re very much still in the thick of what has undeniably been the lowest point of the pandemic. What can you be doing now to power through and set yourself up for a prosperous 2021 and beyond? Join us at Part 3 of Hotel Optimization – A Virtual Event on January 27 from 10am – 1:05pm ET for expert panels focused on getting you back to profitability.