For nearly a century, the family-owned and operated Palms Hotel & Spa has set the standard for luxury hotels in Miami. Now it’s tackling responsible tourism.
The Palms Hotel, one of the rare family-owned luxury resorts in Miami Beach, has a storied history that dates back to 1941 when it first opened as the Sea Isle Hotel. Designed by renowned architect Roy F. France, whose vision helped shape the iconic Miami Beach skyline, the Palms Hotel has long stood as a testament to the elegance of the Art Deco era. Since 1992, under the care of the Krause family, the resort has offered a unique blend of boutique-style service with a refined yet laid-back atmosphere.
But despite cementing its status as a Miami landmark, the Palms is far from satisfied. For more than a decade, the luxury hotel has broadened its commitment to excellence to include elevating its efforts around sustainability and conservation, both of which have taken on more significant roles in its operations, evolving from simple eco-friendly upgrades to a comprehensive commitment to mindful sourcing and preserving South Florida’s vital coastal ecosystem.
In 2010, the oceanfront Miami Beach destination underwent a significant renovation that included installing low-flow showers and LED lighting as well as incorporating eco-conscious elements like the Aveda brand beauty and hair care products into its spa. These changes were part of a broader strategy to align the hotel’s operations with its philosophy of being “inspired by nature.” According to Tanja Morariu, the hotel’s director of marketing and sustainability, “if we’re inspired by nature, we need to protect nature,” she told me as we sat in the hotel’s lobby on a warm August afternoon.
While South Florida is known as a destination for snowbirds — northerners seeking warmth in the winter months — the hotel is also packed during the peak of summer. It’s a favorite destination for international travelers.
The Palms doesn’t bill itself as an all-inclusive, but many guests see it that way, not wanting to venture off the inviting property. Many are also aware that the Palms has steadily expanded its sustainability efforts, focusing on mindful sourcing and eco-friendly practices across its food, beverage, and waste management operations. That matters to guests who prioritize responsible travel. A recent survey found that travelers are more interested in sustainable and responsible travel options than ever.
One of the key elements of the hotel’s sustainability program is its commitment to sourcing local, organic ingredients wherever possible. Working closely with organizations like Slow Food Miami, the hotel partners with local farmers to procure fresh produce, including mushrooms from Gratitude Garden Farms in Loxahatchee, Florida. “We have a mushroom ceviche, which is vegan, made from these massive, locally sourced mushrooms,” says Morariu. This initiative ensures a consistent supply of fresh ingredients, even in challenging growing conditions like Florida’s rainy season.
While sustainable sourcing is critical, The Palms Hotel also emphasizes waste reduction and recycling efforts. In a city without a municipal composting program, the hotel works with independent contractors on alternatives like compostable cups and bioplastics. Morariu acknowledges the challenges but remains optimistic: “One step at a time. You can’t change everything at once, but even small steps like using aluminum water bottles or agave straws make a big difference.”
Composting remains a key goal. Morariu is exploring partnerships with local providers to manage bioplastics and food waste more effectively. “Composting is on my bucket list,” she says, underscoring the hotel’s ongoing mission to find new ways to improve its environmental impact.
The hotel has also taken significant steps to reduce its environmental footprint in other areas. The laundry department recently switched to a new detergent that uses less water and energy. “We changed our detergent in the laundry so we actually use less detergent and get the stuff cleaner quicker,” Morariu says, highlighting how operational efficiencies can contribute to sustainability goals. These shifts might not have the buzz of efforts like installing solar panels, but Morariu says they are significant and are all part of an interconnected strategy.
Certification is another crucial aspect of The Palms’ sustainability journey. The hotel has been certified by Green Globe and is a member of the Beyond Green platform, which reevaluates member hotels every two years on both environmental and social sustainability practices. “It’s not just about your eco credentials,” says Morariu. “It’s also about your social and community sustainability practices.” To that end, The Palms participates in community initiatives like beach cleanups and educational programs for staff and guests.
One of the hotel’s standout initiatives is the “Do Good, Feel Good” package, which offers guests a room discount and spa credit, with the option to donate the credit to a local nonprofit if they choose not to use it. Currently, the Everglades Foundation is one of the beneficiaries. “Every little helps. It doesn’t have to be millions,” Morariu emphasizes, reflecting the hotel’s commitment to giving back to its community.
The Palms also offers guests the opportunity to participate in its Fill a Bucket program, which encourages visitors to collect trash from the beach in exchange for a free gelato. “It’s a small initiative, but it’s about getting people engaged with the environment,” Morariu says. The hotel organizes larger events as well around hallmarks like Earth Day and International Coastal Cleanup, demonstrating its ongoing commitment to local environmental conservation.
All of these efforts blend into the backdrop of the Art Deco hotel that often feels like you’ve taken a step back to a simpler time when low-impact practices were the norm. Morariu says that’s kind of the point; the Palms always has one foot firmly rooted in its past — a rich history that has defined its ethos as much as its charm. But the hotel is also always looking to the future. Morariu stresses that sustainability is an ongoing process, informed by the Palms’ history, but also a road that leads into the unknown. “Sustainability is really a path,” she says. “It’s a journey. And you can start with something really small, but the important thing is to keep moving forward.”
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