• Green Stewardship

Green Stewardship

Our Team and the environment are our most precious assets. Tigh-Na-Mara is committed to continually enhance our guest services in a respectful, supportive and natural environment. We are grateful to have 22 acres in one of the most beautiful parts of Vancouver Island, and perhaps, the world. Tigh-Na-Mara recognizes our role in stewardship for this property. We support our community and the environment through sustainable practices while creating memorable guest experiences.

Going Green at Tigh-Na-Mara

Tigh-Na-Mara Seaside Spa Resort & Conference Centre continually implements new techniques and technologies, staying at the forefront of environmental stewardship.

Going greener just makes sense says, General Manager Paul Drummond. The recipient of the Fortis BC Award was awarded to Tigh-Na-Mara in October of 2016. Most recently, Tigh-Na-Mara committed to using renewable gas and is a hospitality "Green Leader." Tigh-Na-Mara also uses natural gas in key hotel operations including domestic hot water, air handling, kitchen, laundry operations and fireplaces. Recently, it has upgraded 11 of its natural gas hot water boilers for high efficiency appliance upgrades. This will enhance their domestic hot water system that supports the individual room showers, spa facility, laundry and kitchen operations.

Electric Car Charging Stations at Tigh-Na-Mara

Tigh-Na-Mara is excited to now have two Electric Car Charging Stations available for guests to use Free of Charge.

NEW! Guest Incentive

We are proud to announce the addition to our Green Program that offers guests the choice to reduce the amount of energy and products consumed daily at our Resort.

Guests may choose to “Decline” Housekeeping completely for any or all days of their stay. (Does not apply to check-out day)

• Please notify the Front Desk no later than 9pm on the day before you are wishing to decline housekeeping service.

For making this sustainable choice:

• Guests receive a $10 Resort Credit per day they choose the Green Incentive:

o Resort credit may be used towards F&B, Spa or Gift Shop. Resort credit may not be used toward room rate.

o Guests sign charges back to their guestrooms. The credit is applied at check-out.

o Housekeeping will not enter the guest’s room on the days chosen by the guest. This means items will not be replenished nor cleaning completed.

Thank you for doing your part to reduce and reuse!

Reduce, Re-use, Recycle and Re-Think

Recycling is a part of every day life at Tigh-Na-Mara. Our team recycles paper, bottles, plastics, cans and food waste. In our guestrooms we offer recycling pick up. As we replace appliances throughout the Resort, energy efficient models are installed. In addition, gently used room amenities are donated to community service organizations.

We strive to make green choices and to further cut back on waste and unread newspapers we will have them available in the lobby for our guests reading pleasure.  For guests who do wish to have the Globe & Mail delivered to their room, we ask that they call the Front Desk and ask a Globe & Mail Newspaper delivery for the following morning.  The Globe & Mail is available (Monday - Saturday.) 

While building the Resort the owners took great pride in reducing the number of downed trees. To this end, all trees removed, were used where possible in our log-style design.

Guests staying at Tigh-Na-Mara can participate in our linen re-use program, reducing water, energy and waste. Guestrooms and linens are cleaned using biodegradable products and our culinary team has a comprehensive compost program in place, to reduce food waste.

Electric golf carts are used throughout the Resort as our primary mode of transportation.

Edible Ecosystem

The seasonal bounty of a rich Vancouver Island harvest is served daily in each of our restaurants. Items such as fresh seafood, locally grown greens, vegetables and cheeses punctuate our menus seasonally. Rosemary, basil, thyme, and chives are harvested from the Resort herb garden adding a flavourful punch to seasonal dishes.

Green Stewardship