Frost Valley’s Sustainable Practices Include:

  • Composting all of our food waste on site. Tours of our facility are available. We also compost the paper to-go cups and dye-free napkins available in our dining hall.
  • Using Green Seal-certified, nontoxic cleaning products, as well as EcoLogo soft tissues and paper towels made from recycled content. We also purchase 30% recycled content office paper.
  • Using energy-efficient LED and CFL light bulbs throughout camp, with motion sensors in most of our low traffic areas. We converted all of our exterior lights to LEDs.
  • Using an online tracking software to help us evaluate electricity and propane usage and set goals for conservation and efficiency. We’ve conducted an energy audit in 80% of our year-round buildings.
  • Five solar thermal hot water systems and a 4.2 kW off-grid rooftop solar PV system.
  • Two Level 2 electric vehicle charging stations available for registered guests and staff at our Main Camp location.
  • Participating in the Green Concierge Project and obtaining a Silver Tier Green Concierge Certification through HospitalityGreen, recognizing our commitment to energy and water conservation, waste reduction, staff sustainability trainings, and the use of environmentally friendly cleaning products and recycled paper.
  • Convening an interdepartmental Green Team.  Members of staff have participated in an onsite Green Facility Training.
  • Adopting over 3 miles of Claryville Road and maintaining litter control through an annual all staff clean-up to celebrate Earth Day.
  • Recycling glass, plastic, aluminum, tin, paper, and cardboard and upgrading our signage and receptacles to maximize collection.
  • Disposing of hazardous waste according to state regulations. We recycle all of our electronic waste and CFL light bulbs.
  • Committing to upgrade all of our sinks, shower heads and toilets to water-conserving models.
  • Requesting that our food contractor source local produce whenever possible, and our food contains zero trans-fats. In addition, we serve rBGH-free milk, Fair Trade coffee, sustainably sourced seafood, and poultry and meats produced without antibiotics.
  • Manufacturing our own maple syrup and practicing forestry conservation.
  • Growing vegetables and berries and raising beef for our Farm Camp dining hall. 200 chickens produce eggs for our East Valley locations during the summer and Main Camp during the school year.
  • Growing vegetables, herbs, and apples in our Main Camp Orchard and Greenhouse and offering classes on organic gardening, healthy cooking, and apple cidering.
  • Guests can participate in service days that have included invasive species removal, energy auditing, and improving our greenhouse and farm spaces. We offer an energy awareness class and sustainability tour.
  • View our Sustainability Fact Sheet.We are always happy to share what we’ve learned. Please call us at 845-985-2291 if you’d like to know more.