Burke Wind Turbine-One Year Later
Hannah Collins, firstname.lastname@example.org
East Burke, VT
Measuring the Burke Mountain Wind Turbine: One Year Later
Eco-friendly plans for future projects and developments
October 26, 2012 (East Burke, VT)- One year ago today, Vermont’s Governor Peter Shumlin gathered with local area school children and community members at the top of Burke Mountian to celebrate the completion of a wind turbine near the summit of Burke. Now after a full year of production, the results are in. The blades spin once wind levels reach approximately 7.0 mph, which occurred almost daily since being “on-line” October 26, 2011, averaging an output of just under 700 kWh per day, this is equivalent to over 120 tons of CO2 saved annually. Put in perspective, this amount would power the energy needs of 20-30 average family homes.
On the heels of major development announcements by the new ownership group, QBurke Resorts, the wind turbine signifies the resort’s commitment to lessen carbon emissions from daily mountain operations. Developments moving forward over the next three years, estimated at
$108 million will include new slope-side lodging facilities and amenities at both the Mid Burke Lodge and the Sherburne Base Lodge, all of which will incorporate the most up to date procedures to maintain the greenest standards possible.
This off season Burke has invested over a million dollars in snowmaking improvements and efficiencies, with upgrades expected to save an additional 130 tons of carbon annually. Burke is replacing three existing diesel compressors with a high efficiency electric compressor that will reduce green house gas emissions at the resort. To realize additional improvements to the system, Burke has upgraded over 140 of their snowguns with high efficiency guns that require much less energy to operate.
Other successful environmental efforts in the past year include a community composting program in our restaurants and cafeterias. Since its inception in December 2011, the Tamarack Grill and Base Lodge cafeterias have produced over 10,000 lbs of compost, which is collected by local farmers in the Burke community for organic farming use. By setting up recycling and compost stations at the three day New England Mountain Bike Festival this summer, only seven bags of garbage were removed from the resort. Other efforts, such as the elimination of plastic utensils in the restaurant and cafeteria, and the use of 100% compostable paper products, the Tamarack Grill was also awarded Green Restaurant status in January 2012, one of only ten in the state.
CONTACT: Hannah Collins
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