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Environmental Commitment

"All ski resorts, whether on public or private land, are charged with being stewards of the land. It's a responsibility that should not be taken lightly and we at Deer Valley certainly do not," says Bob Wheaton, resort president and general manager. "The truth is, we've kept sustainability in mind since the resort's inception. The resort is committed to the environmentally friendly practices we have in place and we will continue to focus on adopting new, innovative programs."

Deer Valley’s Environmental Vision Statement

Instilling a culture of environmental sustainability that will ensure Deer Valley stays green for future generations while maintaining its commitment to guest service.

Sustainable Slopes Participant

As a Sustainable Slopes participant, Deer Valley is one of more than 190 resorts to endorse the National Ski Area Association's (NSAA) Sustainable Slopes Environmental Charter for ski areas. To view a copy of Sustainable Slopes or this year's annual report, visit www.nsaa.org.

Forest Management Plan

"Our forest management plan is an ongoing project to enhance the health of our tree stands. By thinning trees and cutting deadfall, we create openings in the forest so that healthier trees can flourish,” says Chuck English, resort director of mountain operations. Our grass seed mix is a combination of native grasses that have large rootballs, which helps address erosion problems. It is drought tolerant, so it grows well with natural moisture and does not need to be watered; and it's also a mix that wildlife like to eat. Elimination of noxious weeds is a high priority encouraging natural and indigenous species. “We've seen a real increase in elk and deer herds as well as moose on the mountain,” says Bob Wheaton, president and general manager. "I believe it's a combination of the forest management plan, the reseeding we do and the fact that we prohibit hunting within our resort boundaries."

Reduce ~

Source reduction conserves resources and reduces pollution, including greenhouse gases that contribute to climate change.

Deer Valley provides its employees with two complimentary busses daily in the winter season.

100% of press kits are completely electronic and posted on our website. Media groups receive USB flash drives.

100% of Deer Valley Resort’s fleet of vehicles and equipment, which includes grooming machines (snowcats); snowmobiles for both the resort and our rental operation; heavy equipment such as tractors, backhoes and front-end loaders; utility and all-terrain vehicles; lawn and garden equipment including mowers, trimmers and chainsaws; pick-up trucks, multi-passenger vans and shuttles, as well as cars and larger SUVs provided by Cadillac, meet or exceed federal EPA standards. Our fleet and equipment are updated on a regular basis as we continue to seek the newest, most energy-efficient and environmentally-friendly technology that is available in the marketplace. For example, we utilize Tier 4 Final technology in our diesel engines and only use snowmobiles with four-stroke engines, which help reduce our carbon footprint dramatically.

100% of resort lift heaters have been modified.

Each year the newest, high efficiency snowmaking air guns are added to the fleet and upgrades are made to snowmaking pumping systems when technology warrants.

During the summer of 2012, a major lighting upgrade throughout the resort was started. One highlight will be the use of LED lighting in the Snow Park Restaurant renovation.

Deer Valley Resort purchases clean, renewable wind energy to offset electrical use for ski lifts or other resort energy use through Renewable Choice Energy, which offsets 10% of our usage.

Reuse ~

Reusing items decreases waste dramatically. Ultimately, fewer materials will be manufactured, recycled or sent to landfills.

On-mountain snowmaking lakes hold 20 million gallons of water. This water is used for snowmaking during the winter months, converting storage water from a liquid state to frozen snow. During spring melt-off, the water returns to the snowmaking lakes for future use.

We use non-disposable glassware in all employee dining rooms, which reduced the use of disposable cups by 30,000 each year.

An estimated 75% of the total amount spent on paper products at the resort is spent on products containing recycled content. This includes 100% of hand towels, tissues and toilet paper used in our day lodges, 100% of disposable restaurant napkins which are also printed with soy based inks and 90% of resort collateral.

Deer Valley continues to reuse 28 year-old decking from the Silver Lake Lodge to rebuild the stairs in our parking lots, small railing projects, construct picnic tables and to replace ski racks.

Recycle ~

Recycling decreases emissions of greenhouse gases, conserves natural resources and helps sustain the environment for future generations.

Deer Valley is firmly committed to recycling. Materials are gathered from all lodge operations, on-mountain recycle bins and all of our summer and winter events. This includes over 35 summer concerts and FIS World Cup ski competitions. Resort staff at each lodge sort recyclable materials, which are then taken to Recycle Utah. Recycle Utah estimates that, because of the sorted delivery of materials, over 95% of materials brought to the center are recycled. This is a higher percentage than materials delivered from general collection bins.

During the 2010 - 2011 season, 30% of waste from the resort's three lodges and 66% of waste for the resort's maintenance facility was diverted from landfills.

The loading dock at Silver Lake Lodge underwent a $25,000 expansion in large part to better accommodate the lodge's recycling efforts and the loading dock at Empire Canyon Lodge will be renovated this fall.

Rethink ~

We have changed the way we approach operations to more positively affect our environment.

Deer Valley uses Aspen Press in Salt Lake City, an official 'green' printer.

Programs in the Deer Valley Children's Center educate students about the environment and sustainability. Children are encouraged to recycle and reuse materials and the programs aid in teaching children the importance of taking care of the environment.

Washable linens are used at catered events unless another material is requested and non-disposable dishes and flatware are used in 100% of resort restaurants.

Deer Valley tests its runoff water in two different locations at the resort. The resort tests for "total suspended solids" as well as phosphates, nitrogen and three other chemicals and minerals. "The water that runs off the resort is actually cleaner now than before the resort opened," says Bob Wheaton, resort president and general manager.

Dining ~

The chefs at Deer Valley continue to source local and sustainable food items. Not only do these efforts support the local economy, but we are reducing the miles required to deliver our food and our guests and staff reap the benefits of fresher products.

The coffee we serve is 100% certified fair trade from Mill Creek Coffee and Park City Roasters.

Deer Valley proudly uses Amano Artisan Chocolate, founded by Art Pollard. The chocolate is made in small batches with traditional machinery and with careful attention to flavor development right here in Utah. Since Amano is concerned only with the highest quality cocoa beans, Amano always pays farmers and co-ops significantly more for their product than is set by fair trade organizations.

Copper Moose Farm, a local Park City producer, supplies the kitchens with certified organic fresh herbs, lettuce and flowers. The farm has also approached us to take our freshly shucked oyster shells from the Seafood Buffet to grind up for the birds.

Our chefs check the Ocean Watch website daily to ensure that Deer Valley is purchasing sustainable fish products; 98% of our seafood products are sustainable. At this time, we are working with vendors to source a sustainable shrimp product.

The Royal Street Café is featuring a new version of spaghetti and meatballs using Rockhill gouda cheese. For the past few years, the Deer Valley kitchens have been on numerous field trips to the Rockhill Creamery. Located in Richmond, Utah, the Rockhill Creamery is owned and operated by Pete Schropp and Jennifer Hines. Jennifer and Pete choose not to use any artificial growth hormones on their cows and feed them only the finest alfalfa, some rolled corn and barley and all the grass the cows want ... when it's not covered with snow! The Schropp's are firm believers in using natural, sustainable practices that will leave their farm better than they found it. They firmly acknowledge that animals deserve not only humane treatment, but also our respect. The chefs are lucky enough to learn from Pete and Jennifer on how to make great cheeses as well as tour the facility and meet their six cows.

Approximately 90% of all red meat served at Deer Valley is from Niman Ranch. For over 30 years, Niman Ranch has been at the forefront of supporting sustainable agriculture, animal welfare and U.S. family farmers and ranchers. Today, the Niman Ranch network has grown to include over 650 independent American farmers and ranchers who all share Niman Ranch's dedication to strict protocols and the belief that all natural, humane and sustainable methods produce greater flavor. The Royal Street Café and all Resort day lodges feature a Niman Ranch all-natural burger. Deer Valley's Charcuterie features Niman Ranch Pork. This includes housemade bratwurst served in the Deer Valley Grocery~Café and our three day lodge restaurants. Our chefs had the opportunity to visit a Niman Ranch sheep farm in Bear Lake, Utah. All of our fire-roasted legs of lamb at Fireside Dining come from this farm.

All resort restaurants and banquet operations offer selections of Beehive Cheese, made from only first class grade whole milk from Jersey cows at Ogden's Wadeland South Dairy; 350 acres near the salty marshes, ponds and mudflats of the mineral-loaded Great Salt Lake.

All resort restaurants as well as our banquet operations offer Gold Creek Farm Cheese, which is made by hand. Brown Swiss cows are fed the best locally grown hay and oats, which produces unique characteristics and high fat content.

Juice, iced tea, coffee and water are served in pitchers and most condiments are served in bulk. Over 90% of our food service items are reusable including flatware and china. Evening restaurants also use non-disposable linens that are laundered with eco-friendly detergent. Our contracted laundry facility is a member of the laundry industry’s Environmental Stewardship Program.

Kitchen staff is trained to understand and implement environmental care where possible. We have taken initiatives in our kitchens to reduce running water (i.e., to thaw food, rinse food, etc) and our kitchens have a policy in place to reduce and reuse when possible and appropriate.

Commitment to Preserving Open Space

Deer Valley supports the Summit Land Conservancy through donations as well as offering our guests the opportunity to donate 1% of their purchase price of Skier Services products. The Summit Land Conservancy is a local, non-profit land trust dedicated to protecting as much of the remaining open land in Summit County as possible.

A partnership between United Park City Mines (now Talisker), Deer Valley Resort, the town of Park City and COOL (Conserving Our Open Lands) secured almost 1,000 acres of land with conservation easements during the summer of 2002. The open-space land is located on Deer Valley's Flagstaff Mountain and in Empire Canyon. Both Recreational Open Space and Protected Open Space will be preserved.