George Mason University
IN-4: Innovation 4

In 2007, George Mason University's (Mason) Board of Visitors pledged that all of Mason new buildings will be designed and built to a minimum of US Green Building Council's Leadership in Energy and Environmental Design (LEED)Silver standard. Mason's first LEED building designed and completed after that commitment was the Mason Inn, which was certified at the LEED Gold level. Mason Inn was the first LEED Gold Conference Center and Hotel in Virginia and in the region. The Mason Inn opened in July 2010 and received its LEED Gold certification in December 2010.

The construction team at Mason Inn worked hard to incorporate many sustainable design and operational practices not often seen on Mason's campus, in a hotel, or in the region at the time such as having over 90% of daylighting and views in its regularly occupied spaces; over 30% of its construction materials were made from recycled content; close to 30% of its construction material were sourced locally; a high amount of rapidly renewable materials in its interior; a comprehensive green housekeeping program where 90% of its products were green certified; modified the building managers' standard customer survey to include sustainability questions; an in-room recycling program; attractive and water efficient landscaping; and a transparent integrated pest management program that communicated to employees and guests if the hotel was applying pesticides.

Mason Inn also incorporates other sustainability practices in its design and operations such as:
--Use of energy efficient lighting
--Water saving devices
--Use of lighting motion sensors in offices, storerooms, and public areas
--Washing towels and bed linens on guest demand
--Use of recycled paper products
--Use of uniforms from recycled or recyclable material for team members
--Implemented paperless communications throughout the entire hotel and conference center
--Use of sugar cane based food to-go containers
--Use of suggested seafood from the Monterrey Bay Aquarium Seafood Watch Program
--Use of fresh herbs from our Executive Chef's Garden
--Use of thermal pots and shuttles for coffee service
--Food, wine, and other products are purchased locally or domestically
--Energy conservation practices
--Sustainable tabletop decor in all food outlets
--All marble counter tops are from recycled marble
--Each guestroom has a welcome packet that informs the guest about Mason Inn's sustainability commitment