National League of Cities Recognizes Virginia Beach for Its Green Hospitality Initiatives

Friday, November 04, 2011

The City of Virginia Beach has been selected to participate in the 2011 National League of Cities Congress of Cities and Exposition, Nov. 9 to 12 in Phoenix.  The Virginia Beach hospitality industry application, submitted by the city’s Convention and Visitors Bureau and titled Virginia Beach: A “Virginia Green” Destination, was selected as one of 24 programs from around the country invited to share information at the convention as part of the league’s City Showcase Program.


Programs selected were examples of creative collaborations, increased efficiency and enhanced quality of life for residents. In addition, programs were chosen in key areas of interest to cities in these difficult times that will serve as models for other communities. The areas include economic development, sustainability, infrastructure and children and families. Virginia Beach’s program was selected in the category of Economic Development.


Highlighted in the application were the grassroots Virginia Beach GREEN TEAM, which started the green/sustainability hospitality efforts; the LEED gold certification for existing buildings for the Virginia Beach Convention Center; the Convention Center’s participation in the ENERGY STAR program; the energy efficiency efforts and Virginia Green certification for the Visitor Information Center; the more than 100 Virginia Beach hospitality businesses that are Virginia Green certified (hotels, restaurants, events and attractions); recycling at the beach and hybrid buses at the Oceanfront.


“This is great recognition for the strides the city has made and continues to make to offer our visitors a more eco-friendly destination,” said Jim Ricketts, director of the Convention and Visitors Bureau. “This acknowledgement is a tribute to the hospitality industry, the Convention and Visitors Bureau staff and the city departments and agencies that work day in and day out to continually enhance the sustainability of our hospitality industry.”