OUR COMMITMENT TO SUSTAINABILITY
The Elmhirst family has made a commitment to sustainability and living off the land. Gardens and beef farm aside, this translates into a new way of thinking and preparing for the future, and embraces eco, agri and culinary tourism.
Elmhirst’s Resort provides employment opportunities, dining and recreation for locals and international clientele 365 days a year. Outdoor activities are promoted – hiking, biking, wind sports and horseback riding. The low density of property development (and the golf course next door) has allowed us to keep hay fields and walking trails on site.
SUSTAINABILITY STRATEGIES FOR GROUNDS & GARDENS
*The shoreline is naturalized to control erosion by planting low profile shrubs, trees and decorative grasses.
*A tree spade was purchased to transplant approximately 1000 trees from forested areas on site – to create windbreaks, shade and bird habitats and to control erosion.
*Purple Marten houses are situated throughout the property to control mosquitoes.
*Cottage gardens are planted with herbs for guests to use, along with local plants.
*Garden tours were added to our recreation program.
*Our greenhouse is used to start annuals, and the seeds are harvested from our gardens each season.
*There is a sawmill and wood working shop on site – the milled lumber is used for building cottages and docks.
*Wires (electrical, telephone and cable) are buried.
*Our apple orchard is planted for fall harvest.
*Flowers for the dining room tables are grown in the garden and greenhouse.
*Herbs are available year round – from the greenhouse/garden.
*Garden vegetables are preserved to use throughout the winter.
*Red fife wheat is planted and then used for our pasta, bread and desserts.
SUSTAINABILITY STRATEGIES FOR FOOD & BEVERAGE PRODUCTS
*Elmhirst’s Resort has 240 acres allowing for production and animal housing on site. All products are for the sole consumption of our kitchen – we don’t compete with local growers or producers. Our menus change seasonally to reflect what is available on our land.
*Fiddleheads are picked on site each spring and are featured on our spring menu.
*Herbs are available year round – from the greenhouse/garden.
*Harvested vegetables are featured on seasonal menus.
*Heirloom tomatoes and peppers are preserved for use year round.
*Elmhirst’s Own Black Angus Beef is bred and raised on site.
*Laying hens provide fresh brown eggs daily.
*Turkeys are raised within the quota allowance.
*Our wine cellar features VQA wines – 100% local grapes – and features wines not available at government-owned liquor stores.
*The tap beers in the Wild Blue Yonder Pub – Churchkey and Publican – are crafted locally.
*Local producers are sought for produce and dairy.
*We have our own symbol – Elmhirst’s Own – to identify on-site product/produce.
ENVIRONMENTAL INITIATIVES
* No chemical fertilizers or herbicides are used on the resort grounds.
*Our livestock are fenced back from the lake and streams.
*Aquatic weeds are naturally controlled by fish in Rice Lake.
*Leaves, plant waste and vegetable trimmings are composted.
*Two-stroke outboard motors have been replaced by four-stroke motors (for our rental boats).
*Personal watercraft was dropped from our product offering because of noise and safety.
*Rather than individual septic systems for the cottages, a system of sewer mains and lift stations moves effluent to a large disposal bed set back from the lake.
*Bottled water was replaced by spring fed tap water in our meeting rooms.
*Each cottage has a recyling bin.
*There is a cardboard compactor on site for all delivery boxes.
*ECO cleaning products are used by our housekeepers.
*Docks and piers are on wheels for easy removal in the winter, and offer low impact to the lake bottom.
ENERGY INITIATIVES
*Alternative, renewable energy – bio-mass oak hulls – are used to heat public areas and swimming pools.
*Outdoor and indoor lighting was converted to high efficiency
