Sustainable Tourism Practices & Geotourism at Trout Point Lodge of Nova Scotia
"At first glance, a quintessentially Canadian lodge-style hotel – but Trout Point has a difference in the form of its forward-thinking, eco-focused design."
escapism
As a nature lodge located in a pristine protected wilderness area adjacent to a major river system, Trout Point Lodge, Limited carries out various policies and practices that:
- Encourage appropriate and sustainable use of the local environment
- Diminish or eliminate negative impacts on the local environment and culture
- Create positive impacts and inputs in the local economy
- Encourage self-sustaining systems using local and renewable resources
- Diminish the use of non-renewable resources
Trout Point first earned 5 Green Keys in 2007
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Trout Point Lodge has received a 5 Green Key rating from the Green Key Global program:
"A hotel that exemplifies the highest standards of environmental and social responsibility throughout all areas of operations. The hotel employs cutting edge technologies, policies, and programs that set the international standard for sustainable hotel operations." |
Green Accolades
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Trout Point's main lodge uses 100% clean,
pollution free energy from Bullfrog Power
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Practices & Policies
The Lodge's practices and policies include:
CONSTRUCTION, GROUNDS & BUILDINGS
Utilizing ceiling fans, 3 foot roof overhangs, and cross-ventilation for cooling and not using air conditioning or HVAC systems
Utilizing natural light in guest and public areas whenever possible
Use of energy-efficient lighting (compact flourescent, LED, & dimmable) in all possible public and guest room locations and in employee work and storage areas -- now surpassing 90% of all lighting in the Great Lodge, Beaver Hall, and Black Bear Cottage
Routine maintenance of heating and refrigeration systems optimum efficiency
No use of aerosol sprays
Installing a professionally designed and large-capacity waste treatment facility
Gray water/waste feeding of vegetable, herb, and flower gardens near the main lodge
100% Use of solar-powered and/or rechargeable landscape lighting
The use of natural materials in constriction, including materials with high thermal mass and 100% natural color wool carpeting with eco-friendly padding
Wood-fired outdoor cedar hot tub instead of electric heated tub
Defined swimming area and floating docks in the Tusket River, in lieu of treated swimming pools
Monitoring energy use in order to create more efficient practices
HOUSEKEEPING & GUEST SERVICES
Using bulk dispenses for L'Occitane amenities, and not using single-use containers, thus reducing waste
Use of non-chemical, natural cleaners in guest rooms, public areas, and whenever feasible in all areas of Lodge buildings
Separation and recycling of plastics, paper, glass, cans, and organic wastes, including placing recycling bins in guest units
Encouraging guests to use towels over more than one day, thus cutting down on detergent, water, and electricity use
Laundering sheets only on every third day, or upon check-out, unless requested sooner
Making minimal use of paper products for marketing efforts and within the Lodge, use of 100% recycled paper for rack cards, toilet paper, and paper towels
Providing guests with information about the local environment and the Tobeatic Wilderness Area, in particular (scroll down)
Encouraging low-impact and LEAVE NO TRACE enjoyment of the Lodge property, local wilderness area, river, and lakes amongst guests
Eliminated all plastic straws and the Lodge now uses recycled paper straws
Cold-water washing and/or use of high-efficiency washers
KITCHEN & CUISINE
Emphasizing the use of sustainable seafood resources, in consultation with organizations such as www.seachoice.org, such as harpooned swordfish, longlined haddock, farmed oysters and mussels, trolled yellowfin and big eye tuna, and American lobster (that is a type of lobster, not lobster from the USA), Acadian Caviar which is the world's only sustainable caviar
100% of baked goods made in-house from organic flours whenever possible, eliminating wasteful plastic packaging
Use of Fair Trade coffees and teas
Use of certified organic and Fair Trade chocolate
Use of certified organic sugar
Use of greens, vegetables, flowers, and herbs from the Trout Point gardens and on-site production of cheeses
Composting of 100% of organic wastes for use in the Lodge's vegetable, flower, and herb gardens
Meal service managed in prix-fixe manner eliminating food, energy, and water waste through careful planning
Purchasing food ingredients in bulk whenever possible, minimizing packaging waste
Using locally-grown organic fruits and vegetables as first priority, and non-locally grown organic products whenever feasible including local farmers such as River View Farm in Caanan, St Isodore Farm / Gary Arnet in Argyle and vegetable-grower Matt Cottreau in Kemptville
Environment, Ecology, & Society
Hiring locally in the Kemptville, Nova Scotia community and using local guides
Spearheading the development of the Billy's Hill Trails in the Tobeatic Wilderness Area and committing to long-term maintenance of the trails, in cooperation with the Nova Scotia Department of Environment
Spearheading the creation of the Acadian Skies & Mi'kmaq Lands Starlight Tourist Destination and Reserve
Selling back 100 acres of wilderness land to the Province, to join the Tobeatic Wilderness Area
Maintaining on-site vegetable, flower, and herb gardens that use no chemical pesticides or herbicides
Building and creating roads, trails, and paths that minimize impact on the local environment and forest
Encouraging car-pooling among employees and for supply-purchasing trips & encouraging bicycle use on the property
Regular maintenance of hotel vehicles
Cooperation with the Nova Scotia Departments of Environment, Labour, and Natural Resources and compliance with all regulations
Supporting other local businesses through preferential purchasing
Encouraging employee continuing education and on-the-job training, including travel opportunities and online education courses
Charitable donations, including to the Sierra Clubs in Canada and the United States, Ecology Action Center, Longue Vue Gardens, and the Kidney Foundation
Encouraging and contributing to the development and maintenance of the local community infrastructure
In addition to the HAC ECOmmodation rating of 5 Green Keys, Trout Point Lodge has received the top rating of 6 green triangles from Best Green Hotels, and a 5 Star rating from Eco Hotels of the World .
CONSTRUCTION, GROUNDS & BUILDINGS
Utilizing ceiling fans, 3 foot roof overhangs, and cross-ventilation for cooling and not using air conditioning or HVAC systems
Utilizing natural light in guest and public areas whenever possible
Use of energy-efficient lighting (compact flourescent, LED, & dimmable) in all possible public and guest room locations and in employee work and storage areas -- now surpassing 90% of all lighting in the Great Lodge, Beaver Hall, and Black Bear Cottage
Routine maintenance of heating and refrigeration systems optimum efficiency
No use of aerosol sprays
Installing a professionally designed and large-capacity waste treatment facility
Gray water/waste feeding of vegetable, herb, and flower gardens near the main lodge
100% Use of solar-powered and/or rechargeable landscape lighting
The use of natural materials in constriction, including materials with high thermal mass and 100% natural color wool carpeting with eco-friendly padding
Wood-fired outdoor cedar hot tub instead of electric heated tub
Defined swimming area and floating docks in the Tusket River, in lieu of treated swimming pools
Monitoring energy use in order to create more efficient practices
HOUSEKEEPING & GUEST SERVICES
Using bulk dispenses for L'Occitane amenities, and not using single-use containers, thus reducing waste
Use of non-chemical, natural cleaners in guest rooms, public areas, and whenever feasible in all areas of Lodge buildings
Separation and recycling of plastics, paper, glass, cans, and organic wastes, including placing recycling bins in guest units
Encouraging guests to use towels over more than one day, thus cutting down on detergent, water, and electricity use
Laundering sheets only on every third day, or upon check-out, unless requested sooner
Making minimal use of paper products for marketing efforts and within the Lodge, use of 100% recycled paper for rack cards, toilet paper, and paper towels
Providing guests with information about the local environment and the Tobeatic Wilderness Area, in particular (scroll down)
Encouraging low-impact and LEAVE NO TRACE enjoyment of the Lodge property, local wilderness area, river, and lakes amongst guests
Eliminated all plastic straws and the Lodge now uses recycled paper straws
Cold-water washing and/or use of high-efficiency washers
KITCHEN & CUISINE
Emphasizing the use of sustainable seafood resources, in consultation with organizations such as www.seachoice.org, such as harpooned swordfish, longlined haddock, farmed oysters and mussels, trolled yellowfin and big eye tuna, and American lobster (that is a type of lobster, not lobster from the USA), Acadian Caviar which is the world's only sustainable caviar
100% of baked goods made in-house from organic flours whenever possible, eliminating wasteful plastic packaging
Use of Fair Trade coffees and teas
Use of certified organic and Fair Trade chocolate
Use of certified organic sugar
Use of greens, vegetables, flowers, and herbs from the Trout Point gardens and on-site production of cheeses
Composting of 100% of organic wastes for use in the Lodge's vegetable, flower, and herb gardens
Meal service managed in prix-fixe manner eliminating food, energy, and water waste through careful planning
Purchasing food ingredients in bulk whenever possible, minimizing packaging waste
Using locally-grown organic fruits and vegetables as first priority, and non-locally grown organic products whenever feasible including local farmers such as River View Farm in Caanan, St Isodore Farm / Gary Arnet in Argyle and vegetable-grower Matt Cottreau in Kemptville
Environment, Ecology, & Society
Hiring locally in the Kemptville, Nova Scotia community and using local guides
Spearheading the development of the Billy's Hill Trails in the Tobeatic Wilderness Area and committing to long-term maintenance of the trails, in cooperation with the Nova Scotia Department of Environment
Spearheading the creation of the Acadian Skies & Mi'kmaq Lands Starlight Tourist Destination and Reserve
Selling back 100 acres of wilderness land to the Province, to join the Tobeatic Wilderness Area
Maintaining on-site vegetable, flower, and herb gardens that use no chemical pesticides or herbicides
Building and creating roads, trails, and paths that minimize impact on the local environment and forest
Encouraging car-pooling among employees and for supply-purchasing trips & encouraging bicycle use on the property
Regular maintenance of hotel vehicles
Cooperation with the Nova Scotia Departments of Environment, Labour, and Natural Resources and compliance with all regulations
Supporting other local businesses through preferential purchasing
Encouraging employee continuing education and on-the-job training, including travel opportunities and online education courses
Charitable donations, including to the Sierra Clubs in Canada and the United States, Ecology Action Center, Longue Vue Gardens, and the Kidney Foundation
Encouraging and contributing to the development and maintenance of the local community infrastructure
In addition to the HAC ECOmmodation rating of 5 Green Keys, Trout Point Lodge has received the top rating of 6 green triangles from Best Green Hotels, and a 5 Star rating from Eco Hotels of the World .
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