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.  The following are the environmental and sustainability programs we are a part of:

1.    We are proud to be a TripAdvisor Green Leaders Program Partner engaging in environmentally friendly practices and making it easier for travelers to experience a greener stay.

2.    We have been awarded a 4 out of 5 key rating for excellence in environmental and social responsibility in all operational areas by the Green Key Eco-Rating Program 2018, 2019 & 2021. Green Key Global is the only environmental certification body designed for the resort and meeting industry, and is recognized by the Global Sustainable Tourism Council (GSTC).   

3.    We are working towards the 17 Sustainable Development Goals (SDGs) as outlined by the Government of Canada.  These goals are a global call to action to address today's most pressing social, economic and environmental challenges. 

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

The Fortis BC Award was awarded to Tigh-Na-Mara in October of 2016. The award recognizes businesses that utilize natural gas in their tourism related operations.  Tigh-Na-Mara is 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.

Tigh-Na-Mara now has four Electric Car Charging Station locations, with nine EV chargers in total, available for guests to use, located at the Resort proper and at the Grotto Spa.

Electric golf carts are also used by all departments to service the resort and to provide tours to our guests. With 22 acres to cover, they get a lot of use.  Electric was the way to go.

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 and most recently compost bag 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.

Tigh-Na-Mara has undertook extensive renovations of their ocean view rooms the past few years.   Sustainability and environmental stewardship were top of mind from the planning stages through to execution. 

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.