Island Lake Lodge moves towards sustainability with the idea of an environmentally friendly business model.
Canada (Press Release) June 11, 2008 --
Fernie B.C Canada -- With increased pressure from all levels of government, as well as consumers, the hospitality industry has been striving to move towards a more sustainable and environmentally friendly business model. For many years Island Lake Lodge has showcased organic local products in its cuisine and this year, in an effort to build on previous accolades as a leader in sustainable tourism, the kitchen at Island Lake Lodge is proud to take the green mindset further in an effort to reduce its environmental impact.
Starting this year Island Lake Lodge will only carry fish & seafood that is abundantly available & caught in a sustainable, environmentally responsible way. Wherever possible, the kitchen uses only local & organically grown produce & free run eggs. It also sources fruit & vegetables from the local farmers market and regional growers. The restaurant serves only the highest quality organic, free run, grass & grain fed non-medicated meat & poultry from a variety of suppliers in the Western Canada region. Island Lake proudly supports the local economy thus shortening the distance our food travels which helps to reduce carbon emissions & greenhouse gases. Another highlight of the many changes that are occurring in the Island Lake Lodge kitchen is the beginning of a composting program. Previously, composting was not feasible as it would attract too much wildlife and create a safety concern to its staff and guests. Now, in cooperation with Cincott Farms, a local organic produce supplier, all of the compostable kitchen scraps will be sorted and shipped back to Cincott for use in its greenhouses.
“It is our hope that you the customer will feel as good about this conscientious style of eating as we do in preparing it” says Kelly Atwells, Island Lake Lodge’s Head Chef. “Waste has always been a concern amongst the restaurant industry, clearly this is the way that an industry which depends on a clean environment and healthy oceans must go in order to be sustainable.”
For additional information on Island Lake Lodge and its environmental initiatives contact Christa Moffat or visit www.islandlakeresorts.com
ABOUT
Island Lake Resort Group- ILRG operates Mica Heliski in Revelstoke, Powder Cowboy catskiing and Island Lake Lodge. Island Lake Lodge sits above a stunning mountain lake on 7000 acres of pristine wilderness. In the winter it operates as a catskiing company, servicing 36 guests in three snow cats. In the summer it is a luxurious backcountry lodge, offering hiking, spa treatments and fine dining. Located 20 minutes from Fernie B.C. it is an easy 2.5-hour drive from the airport in Kalispell, Montana or 3 hour drive from Calgary International Airport in Alberta.
Christa Moffat
Island Lake Resort Group
(250) 423-3700 ext. 3002
(250) 423-4055
christa@islandlakelodge.com
www.islandlakeresorts.com
Starting this year Island Lake Lodge will only carry fish & seafood that is abundantly available & caught in a sustainable, environmentally responsible way. Wherever possible, the kitchen uses only local & organically grown produce & free run eggs. It also sources fruit & vegetables from the local farmers market and regional growers. The restaurant serves only the highest quality organic, free run, grass & grain fed non-medicated meat & poultry from a variety of suppliers in the Western Canada region. Island Lake proudly supports the local economy thus shortening the distance our food travels which helps to reduce carbon emissions & greenhouse gases. Another highlight of the many changes that are occurring in the Island Lake Lodge kitchen is the beginning of a composting program. Previously, composting was not feasible as it would attract too much wildlife and create a safety concern to its staff and guests. Now, in cooperation with Cincott Farms, a local organic produce supplier, all of the compostable kitchen scraps will be sorted and shipped back to Cincott for use in its greenhouses.
“It is our hope that you the customer will feel as good about this conscientious style of eating as we do in preparing it” says Kelly Atwells, Island Lake Lodge’s Head Chef. “Waste has always been a concern amongst the restaurant industry, clearly this is the way that an industry which depends on a clean environment and healthy oceans must go in order to be sustainable.”
For additional information on Island Lake Lodge and its environmental initiatives contact Christa Moffat or visit www.islandlakeresorts.com
ABOUT
Island Lake Resort Group- ILRG operates Mica Heliski in Revelstoke, Powder Cowboy catskiing and Island Lake Lodge. Island Lake Lodge sits above a stunning mountain lake on 7000 acres of pristine wilderness. In the winter it operates as a catskiing company, servicing 36 guests in three snow cats. In the summer it is a luxurious backcountry lodge, offering hiking, spa treatments and fine dining. Located 20 minutes from Fernie B.C. it is an easy 2.5-hour drive from the airport in Kalispell, Montana or 3 hour drive from Calgary International Airport in Alberta.
Christa Moffat
Island Lake Resort Group
(250) 423-3700 ext. 3002
(250) 423-4055
christa@islandlakelodge.com
www.islandlakeresorts.com
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