From how to power a massive resort expansion to maintaining the temperature in your guestroom, Wynn’s decisions begin with a single question: “Is it good for the guest experience?”
Wynn Las Vegas and Encore
Consider the lighting in the vanity in a Wynn guestroom. You might notice how nice and even the light is, or the fact that it doesn’t throw unflattering shadows. But behind the scenes, how Wynn Resorts thinks of vanity lighting will tell you something about its entire approach to sustainable luxury. While you’ll find plenty of hotels that are putting in LED lighting, almost none are fully committed to LED, “down to the really expensive tape lighting that goes under the vanity and throws the same beautiful light as the most expensive vanity lighting,” says Erik Hansen, Wynn Las Vegas’ Director of Energy Procurement.
“The difference between those lights and other lights is that they don’t give off heat,” Hansen says, “which allows for an evenly distributed heating and cooling load throughout the room.” Because Wynn’s buildings are either LEED- or Green Globe-certified, they’re built to a higher standard, which makes maintaining temperatures in the room easier. “When a guest sets the room thermostat to 68 degrees, it’s really easy for our building to keep it at 68 degrees.” And those vanity lights play their own small but crucial part.
In April, Hansen outlined a series of Wynn Resorts advancements for leaders from the top resort companies meeting at the 2018 Global Meetings Industry Day. Among the announcements was a new 280,000 square foot meetings space expansion that will be powered by 100 percent renewable energy source from the 160-acre Wynn Solar Energy Facility—one of the most eco-friendly developments in Las Vegas and a first for the industry. Another was the announcement that Wynn’s information technology infrastructure, housed at Switch, is now powered by 100 percent renewable energy, meaning that the clients who check into those massive new meetings spaces won’t impact the environment, even if their groups are powering hundreds of laptops and thousands of personal phones.
Even waste recycling at the resort has an interesting twist. Wynn’s new wet-waste single-stream recycling program collects and sorts food waste into sustainable food sources for local farm animals; with landscape waste and recyclables being reclaimed for various commodity streams. Even the kinds of items that are inadvertently thrown away—like flatware, glassware, linens—are captured and kept from landfills.
But the thinking behind these advancements, Hansen says, is all done with one primary question in mind: Is this good for our guests? “Whatever we do, it needs to enhance the guest experience. We look at everything we do through this lens.”