Sustainability is a journey and not a destinationLong Beach Lodge Resort believes in - and acts on - the philosophy that it's all of our responsibility to leave this planet in better shape than we inherited it.
All resort operations, from construction to guest relations, are guided by the principle that we must continually adapt and improve our practices in order to minimize our impact on the environment. Where you will see this reflected at the resort are in the supplies we purchase, the food we serve, and the ways in which we conserve. Becoming a green hotel is ongoing, we consider our efforts only part of a long and evolving journey, forever striving to be better than we were yesterday.
Initiatives Around the Property...
Water Conservation:Tofino, like the rest of British Columbia, is faced with the on-going prospect of declining rainfall and warmer temperatures. This is especially pertinent in Tofino where we look to the skies for most of our water as our water supply comes almost exclusively from a rain, creek and river-replenished reservoir.
The Resort recognizes and endorses efforts and innovations that ensure there is enough water throughout the year. The Long Beach Lodge Resort Sustainability Committee includes representatives from every department at the Resort. The Committee meets every month to discuss Resort’s water conservation activities and progress and debate new management ideas and activities, such as capturing rainwater and grey water in holding tanks for use in toilets and laundry facilities. Innovations such as this allow incremental savings that can add up to big benefits for the environment, residents and visitors to Tofino and Pacific Rim National Park Reserve.
Water: Being Prepared and Responsible
Rooms Division:Long Beach Lodge Resort's housekeeping department through creative, collaborative planning has also adopted a number of measures meant to conserve water, energy and resources and meet a sustainability mandate. These measures include:
- Optional linen service for guests during their stay.
- Providing recycling bins for guest in all rooms and ensuring the entire Resort recycles.
- Reducing packaging waste when possible while encouraging suppliers to reduce their packaging.
- Ensuring housekeeping turns off thermostats and lights when rooms are not occupied.
- Replacing old appliances, when possible, with Energy Star-rated items.
- Use of non-aerosol products only.
- Using PlanetClean® cleaning products – some of the most environmentally advanced and effective cleaning, sanitation and infection control products available along with innovative cleaning tools and professional equipment.
- Replacing guest room mattresses with Restwell/Spring Air mattresses. Restwell aggressively administers recycling programs, recycling 100% of scrap cardboard, plastic, and wood which in turn eliminates a large amount of waste. In addition, all excess foam, fabric, and fiber from Restwell’s quilting machines is compressed and turned into a variety of new goods such as pillows and dog beds. In terms of mattress materials and composition, all use soy based foam, locally sourced on B.C.’s Lower Mainland and manufacture own pocket coil innersprings from high tensile strength steel supplied from Delta BC. All wood used in the mattresses is BC-sourced and Restwell then replant trees for all of the wood/paper used.
- Working with west coast recycling depot to make sure our recycling is clean and able to be recycled.
- Monthly Resort-wide sustainability committee meets once a month to plan ahead and chart progress
Conservation Starts at HomeVisitors to Long Beach Lodge Resort are encouraged to reuse towels and bed linens through the Resort-initiated "Every Drop of Water Counts" campaign. Guests are learning that there are many subtle changes such as these that are not very impactful on the quality of their visit but can make a big difference on the environment. Ultimately, the hope is that our awareness campaigns and water conservation tips are used by visitors when they return home.
Food & Beverage:Long Beach Lodge Resort takes sustainability seriously and integrates innovative, common-sense conservation procedures and techniques into many areas of the Resort’s award-winning kitchen. Some of the inventive processes he has recently introduced to the Resort’s kitchen include:
- The kitchen saucier reuses crab pot water to blanch clams. “That's 20L saved for the good guys!” says Ian on his popular Twitter feed.
- In the spirit of efficiency, all hand washing sinks have been fitted with hands free, on-demand systems that run only when hands are beneath and being washed.
- To reduce water and ice (a big challenge in the restaurant industry) the Resort kitchen is now using Foodsafe reusable freezer packs for shellfish storage. This saves water and ice while keeping shellfish remarkably fresh.
- To conserve the water that would otherwise run down the drain, a jug is kept under the faucet and the otherwise wasted water used when needed.
- All Resort coolers are now air cooled. This means potable water to cool machines is not required.