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The Limelight Hotel Boulder, which officially opened its doors on Aug. 20, includes a number of design features that align with ���Ҵ�ý�ƽ������ sustainability values. Located in the northwest corner of campus, the hotel is designed to receive LEED Gold certification standards, in alignment with ���Ҵ�ý�ƽ������ sustainability goals.

The hotel represents the result of years of dedicated collaboration between ���Ҵ�ý�ƽ������, the city of Boulder and a wide range of community stakeholders. As the largest facility of its kind in Boulder, the conference center hotel has long been recognized as a key community project—one expected to boost economic activity and contribute to the revitalization of the University Hill business district.

“The Limelight Hotel Boulder will provide an expansive meeting and event space for our faculty and community leaders to showcase the groundbreaking research and creative work taking place on our campus and throughout Boulder to peers and collaborators,” said ���Ҵ�ý�ƽ������ Chancellor Justin Schwartz. “We are excited to partner with a company like Limelight that shares our sustainability values and has thoughtfully incorporated design features that reflect those values.”

All-electric design for a greener grid

The building is powered entirely by electricity, making it the largest all-electric hotel in the country, according to Limelight. Being all electric (with the exception of the outdoor fire pit areas) means there is no on-site combustion used to heat the building. This, along with the decarbonizing Colorado grid (state law requires an 85% reduction by 2030 and 100% by 2050), means the building will steadily decarbonize over time. This design choice aligns with ���Ҵ�ý�ƽ������ climate goals.

The building’s mechanical systems also include hot water storage, which enables the electric heating system to store the energy and ramp down during peak periods on the electricity grid, thus supporting system resilience and cost-effective, clean electricity. Its high-performance exterior walls and roof assemblies significantly decrease the need for heating and cooling.

Inside guest rooms, low-voltage LED lighting and thermostats are controlled by sensors that shut off lights and adjust temperature set points when guests leave their room and return to previous settings when guests return.

Sustainable construction and site planning

The hotel was built on a former gas station site, requiring environmental restoration before construction began. Soil decontamination and improved underground water management were key early steps, and its prefabricated wall framing system helped reduce construction waste.

Additional features include a rainscreen façade system for durability and energy efficiency, pilings that allow water to flow beneath the parking structure and landscaping that uses native plants to reduce water consumption.

Food and beverage operations with a climate lens

Inside the hotel, the kitchen and dining areas are also fully electric, which is reshaping the status quo for high-end, high volume commercial kitchen equipment and appliances. The food and beverage team has implemented a range of sustainability practices, including:

• All food waste being composted in partnership with��
• A commitment to eliminating single-use plastics, with compostable alternatives and reusable items prioritized
• Sourcing approximately 40% of ingredients from local and regional providers, including Boulder Bread Works, Wood Grain Bagels and local farms and breweries
• In-house preparation of items like pasta and smoked pastrami to reduce packaging waste
• Creative food waste reduction strategies, such as using scraps to make stocks, tartare and pickles