Green Initiatives

Before it was trendy, the owners of Eagle Lodge were committed to protecting the environment. From buying bulk, to high efficiency appliances; from buying locally grown produce to Smart cars, we are committed to minimizing our impact on the environment with a balanced action plan. We challenge our guests to identify all the places we have Recycled, Reused, and Reduced.

Reducing:

Electricity – Power in the Bella Coola Valley is produced in part using Diesel fuel. While we can’t help that, we can reduce the amount we use here at the Lodge.

Where ever possible we have installed the compact fluorescent bulbs
During the off-season, the furnace is set on a timer to run only in the early evening when guests are relaxing in their rooms, and in the early mornings to warm the rooms before guests rise. At night, the lodge is allowed to cool for more efficient sleep, and during the mid day, when guests are away.
A commercial dishwasher was installed (minimal hot water usage) and is turned off between meals.
A new, high efficiency washer and dryer was installed in 2007.
The deepfreeze is emptied at the end of the season and unplugged.
All overhead lights and lamps are turned off during the night. The halls and stairs are lit by strategically placed nightlights, emergency lighting that is on all the time anyway, or low consumption fluorescent lights.

Gasoline: With today’s fuel prices, reducing the use of fuel makes good economic sense too.

All car trips are multi-purpose, reducing the runs into town
Vehicles are maintained and speed monitored to reduce consumption.
In 2008 we introduced rentals featuring the fuel efficient Smart cars. We noticed that people renting the cars in the Valley are almost always singles, or at the most, two people.

Heating fuel: The 7000 square foot building is heated with

Hydronic base boards (Water) - heated by a propane boiler (water is the off-gas) circulated with a tiny electric pump, and
Wood heat - burning slash from logging sites, or standing dead pine from the Chilcotin (a natural waste product) and is burned in high efficiency airtight stoves (‘clean’ burn).

Hot water: The domestic water has been creatively plumbed using two hot water heaters in tandem.

During the high season or when the lodge has more than two rooms booked, a 60 gallon propane heater is turned on.
During the off-season or when three rooms or less are booked, only a standard domestic 40 gallon electric water heater is used. This heater is always on, but is plumbed in sequence to the large heater. When the large heater is on, the element does not come on as the water coming into it is already hot.

Re-using and recycling:

Almost all renovations have been completed with a high rate of recycled material including material from the former girl’s dormitory.

Re-machined 100 year old lumber for flooring, baseboards, mirror frames, and picture frames.
Former floor joists were re-machined as stair treads and hand rails
Copper pipes and fittings were cleaned and reused when installing the bathrooms.
Furniture from a closed school was refinished and is featured throughout the lodge.
As the old slab style doors are replaced they are recycled into custom headboards (See photo’s of the new Master’s Suite, formerly the Deans suite, and JD’s room).

A lot of effort has been put into virtually eliminating Kitchen waste:

Vegetables and fruit scraps are composted and the compost material used in the gardens, or donated to the local community garden.
Tins are washed and crushed, glass jars are washed and de-labeled, plastic milk jugs are rinsed and crushed, plastic bags, pop and juice cans, and alcoholic containers are all recycled.
Raw meat scraps are flushed down the toilet to support the septic action.
Even bread crusts are processed into crumbs for breading, etc.
Food is served family style. Guests decide what and how much they will dish onto their plates, reducing the amount of waste returned to the kitchen to be discarded.
Paper and cardboard is incinerated.

Yard waste is minimal:

Grass clippings are used as mulch around trees and shrubs to reduce, or in some cases eliminate watering. When the weeds are in seed, the clippings are composted.
Leaves are gathered for winter mulching
Excess fruit from the orchard is donated to the needy

Linen: Almost nothing is discarded!

Towels are cut up and the edges ‘serged’, then used as cleaning rags.
Stained kitchen linen is used in the mechanics and maintenance shops.
Sheets that have faded but are in good condition are donated to Value Village. Sheets that are too thin are cut into disposable rags for washing cars.

Containers creatively recycled.

Specific type of jam is purchased so that the jars can be recycled by the local honey producer.
Starbucks cold coffee bottles are used as cream containers for the tables.
Note the containers holding the morning’s cereal selections, and the milk!

Efforts continue in the Office:

Printer cartridges are returned to the manufacturer.
E-storage of files is used whenever possible to reduce printing.
File folders, divider pages and binders are reused.
Scrap paper is cut into small slips and used for note paper.

Innovative miscellaneous efforts: We are constantly looking for new ways to reduce, reuse and recycle, as well as improve our service to our guests.

Recycling car and truck tires: New for 2008, we have experimented with an idea from Mother Earth News for an intense organic garden. After laying a thick bed of newspapers on the ground to inhibit grass growth, tires were laid single layer high, filled with compost, and planted with vegetables. The soil was then covered with a layer of wood shavings to reduce the use of watering, and hold the heat. The tires absorb a high level of heat which should stimulate growth.
Only reusable cloth bags are used for shopping.
Egg cartons are returned to the farmer for refilling.
Magnets are removed from old shower curtain liners and donated to a local carver for making fridge magnets which are then sold in the gift shop. The liners are used as drop sheets for painting and staining.
Buttons and zippers are removed from old clothing and reused in mending and sewing projects.
Fiber filled pillows in the rooms are replaced every year. The old ones are donated to the local craft shop.
Pure water is drawn from a drilled well for use in the lodge, eliminating the need for chlorine and other purification additives and processes.

Whenever possible, food is purchased from local farmers and retailers. In fact, 95% of the consumable goods used by the lodge are produced and/or purchased locally. While moderately more expensive, this reduces reliance on fossil fuels (shipping), as well as pesticides and herbicides. And by using locally grown produce, and local wild salmon and halibut, we believe we are offering a higher quality product.