Hey green lovers: How awesome would it be for your business card to list your title as “Eco-Champion?” For Melissa Attanasio, who works at the Fairmont Sonoma Mission Inn & Spa near downtown Sonoma, this title is legit.
Attanasio, 32, is in charge of all of the luxury resort’s green initiatives, from landscaping to composting, conservation to energy management.
Her pride and joy: An extensive composting program with worms that eat through 280 pounds of biodegradable waste each week. Another proud accomplishment: An herbicide- and pesticide-free garden with chard, arugula, bok choy and oregano.
The one-time colorscapist (that’s a landscaper who uses flowers to add color) says that some of her other favorite tasks include landscaping the flower beds that line the resort’s driveway, cultivating edible flowers such as borrage and day lilies, and interacting with visitors who express curiosity about her work.
“At a hotel where everything has to look beautiful, balancing aesthetics with xeriscaping and other environmentally friendly landscaping techniques can be a challenge,” said the Fort Bragg native. “That makes every day different and exciting.”
Attanasio’s average work day begins around 8 a.m. By the time she arrives at the resort, her team of four landscapers (all men, in case you’re wondering) has spruced up the flowers and plants in public areas and is ready for the day.
The gang gets together to discuss the chores for the day. Then they get to work, pruning and planting and doing whatever they can to make the property sparkle.
With this in mind, most of Attanasio’s handiwork is stuff we ordinary folks can see. Some projects, however, such as the organic garden and the composting bins, are behind the scenes, but available for guests and visitors to explore with Attanasio herself upon request (if her schedule permits, of course).
Next time you’re over at the Fairmont, look her up, and tell her Inside Sonoma sent you.
