There’s no question Cliff Tuttle is one of the preeminent designers of luxury hotels today. The senior vice president of ForrestPerkins has also become one of the leading authorities on sustainable hospitality design. His latest project, the Nines in Portland, OR, proves his two areas of expertise aren’t mutually exclusive.

A massive $115-million renovation transformed the historic Meier & Frank building into a luxurious 331-room boutique hotel that’s now awaiting final confirmation on a LEED for New Construction and Major Renovations Silver rating. Originally built in 1908, the 15-story building was once the hub of Portland’s shopping district and one of the largest retail outlets west of the Mississippi. Now, a Macy’s resides on the first five floors of the building and the top nine make up the hotel.

The centerpiece of the new design is an eight-story, light-filled atrium cut into the middle of the building, which created the dimensions for a double-loaded corridor of guestrooms around the perimeter, all offering spectacular views to the outdoor world or indoor atrium.

What follows is a Q&A with Tuttle on the status of the green movement and sustainable design.

Where are we at in the green movement? Is it still a movement or are we getting beyond that as it becomes more mainstream?

We are not yet mainstream, but we are moving in that direction. Hotel owners and operators don’t see this movement as a fad; rather it is essential for their business. For example, group-meeting planners now review sustainable operations when considering hotels. Hotel owners and operators are seeing the value of building and operating sustainable hotels with many technologies realizing a return on investment in as little as one year. When you add the savings up over an entire brand, it equates to quite a lot of revenue. Owners and operators are also seeing that being sustainable is no longer a choice; it’s morally and socially responsible.

How has the current economy affected it?

While many owners and operators are seeing the value in building and operating sustainable hotels, now is the time for owners and operators to really look closely at return on investment especially in power savings as well as water savings.

The current economy has affected the recycling industry. Unfortunately, like many other businesses, the bottom has dropped out; however, I believe the economy is providing us with opportunities to develop new ways of doing business and to develop new ways of being sustainable. As we will see more and more renovation work for the next year or so, it is important that we work with owners and manufacturers to develop opportunities for manufacturers to develop their own recovery programs enabling us to continue to keep product out of landfills.

How has green changed through the years?

Five years ago, many of us thought a green hotel was all about tree houses. It was very difficult to find product that was suitable; however, more and more product is available and affordable.

What’s the biggest misconception out there about the LEED process?

That LEED is costly, when in fact the resulting outcome actually saves the owner and operator. Depending on where the project is located, and what strategies are implemented, the cost can be as low as .2 percent, which may be recovered within 18 months. The return on investment over 10 years can be huge.

What are the biggest challenges to reaching LEED certification or the most important things to consider when approaching it as a goal?

It is very important to have a design team, including the owner and general contractor, all of whom are knowledgeable about sustainability especially as it relates to LEED, to establish strategies early on in the project. It is important for the team to guide the owner to make educated decisions based on those strategies and to follow through with them from schematic design all the way through project completion.

Are you sick of the color green yet? Do you prefer any of the other terms to describe it?

I prefer the term ‘sustainable,’ as sustainable design is not just about the building and its systems. Sustainable design is a holistic approach that encompasses the design as well as the economic and social aspects within a community. It is important for designers to engage the community through art among others that give the property a sense of place and provide connectivity.

Tell me some specific green elements or highlights of the Nines that you’re most proud?

First and foremost, we considered the luxury guest experience. Everything communicates an exceptional, indigenous, experience. We developed a theme that pays homage to the hotel’s retail past which was formerly the Meier & Frank department store with a forward thinking fashion statement that celebrates the store’s contribution to Portland’s arts and culture. Without compromising the luxury guest experience, we considered the environmental attributes of energy savings, water savings and air quality by selecting and specifying environmentally friendly finishes and furnishings. The lighting design incorporates energy-efficient fixtures. All of the finishes in the hotel are specified as having low VOC’s (volatile organic compounds). Casegoods, seating and wall paneling are designed and specified as having no urea-added formaldehyde, a known carcinogen. All of the carpeting is custom-designed and custom-colored using low VOC adhesives and recycled solution dyed nylon, which will be recycled when the time comes for replacement. Custom-designed wall coverings, also installed with low VOC adhesives, will be recycled as well.

The social aspects were also considered early on in the design process. By working with local art consultant, Paige Powell, we have been successful in infusing the hotel with a stunning array of artwork that provides the Nines with connection to the community.

What are some green design elements that are often overlooked?

Once a hotel reaches its LEED certification, it needs to go beyond that with its green housekeeping practices using environmentally friendly products that won’t destroy the environmental quality that has been designed into the building systems. It’s also important for the engineering department to monitor the systems and set up a program to maintain those systems. Food & beverage should also be developed, where possible, to provide locally farmed, in-season produce, meats, fish and poultry, which is not only healthier, but also contributes to the local economy.