Currents of Change: Inspiring, Creating, Transforming

Currents of Change: Inspiring, Creating, Transforming

Tuesday, 12 November 2013

Green Hotel Practices:Just a few ways the Nottawasaga Inn helps to make your stay environmentally friendly

By: Ashley Noseworthy, Marketing & Event Coordinator, Nottawasaga Inn

With the A.D. Latornell Conservation Symposium officially kicking off next week it’s both a busy and exciting time for us here at the Nottawasaga Resort.  Not only do we have the privilege of welcoming like-minded environmentally conscious guests, it’s also a great opportunity for us to showcase the many green initiatives that we have in place throughout the resort.

While many of our active environmental programs are visible within our public spaces (recycling bins in guest rooms, low flush toilets, etc), there are many more that we practice “behind the scenes” that are some of the most exciting such as:

Our resort is quite large which means that we have a lot of light bulbs! It’s important to us that we use a sustainable and environmentally responsible means of lighting the way for our guests and we were able to accomplish this by replacing the existing T12 bulbs with new high efficiency T8 bulbs. These new bulbs use 40% fewer watts, produce 40% less heat, and output 10% more light.  Conservation of energy is further achieved through the installation of motion sensors ensuring that lights are not unnecessarily left on in rooms when not required.

Water Conservation
One of the most important green initiatives that we undertake here at the resort is the recycling of tertiary treated effluent from our own private sewage treatment plant.  Throughout the golf season the recycled treated effluent is used on the golf course which not only helps to feed the grass and reduce the amount of granular fertilizer needed to keep the golf course healthy, but also reduces the amount of phosphorus rich water that enters our receiver stream.  In addition this practice also helps to reduce the amount of water needed from the river to irrigate the course ensuring that we’re operating our business in a sustainable and environmentally friendly way.

Paper Consumption
We have an ongoing commitment to reduce our paper consumption which includes changing over existing supplies to recycled and FSC sources whenever possible.  This year we introduced a line-up of environmentally friendly take out containers and cutlery throughout the resort helping to reduce our carbon footprint.

Locally Sourced Foods
We are very fortunate to be located within a rich growing area which means that we have access to an abundance of locally sourced foods.  We try to buy local whenever possible; not only because it’s important to us to support our local food growers but the food comes to us at its freshest.  Throughout the summer months our Head Chef also keeps a garden on the property that provides us with an abundance of delicious herbs and heirloom veggies.

When we prepare food for our guests we are always very diligent about ensuring that there is as little waste as possible; however kitchen scraps are inevitable.  A little known, but very interesting, fact is that all of our kitchen produce, peelings, deep fryer shortening and discarded food scrapings are collected and converted into secondary fuels.

Eating local is easier than you think!  Our Executive Head Chef, Paul Dills, has created a delicious Cedar Plank Trout recipe that includes ingredients that can be sourced locally within your own area.  Bon Appetite!

Cedar Plank Trout with Maple Butter

The inspiration behind this plate came from the iconic Canadian summer campfire and it’s glorious smoke scent.  A cedar plank is an excellent way to capture this adding an incredible aroma and flavour to the fish.  The trout has been paired with a delicious maple butter giving it a hint of sweetness which is the perfect accompaniment to the earthiness of the trout.


2 Whole Trout, fillet and bones removed
2 tbsp Olive Oil
Chopped Fresh Herbs (chives, thyme, parsley), to taste
Salt and Black Pepper, to taste

Maple Butter
4 oz Dark Maple Syrup
8 oz Butter, softened

4 Cedar Planks, approximately 4” x 10”
Candy Thermometer
Piping bag


  1. Soak the cedar planks in water for a minimum of one hour. 
  2. Meanwhile, place the softened butter into a stand mixer.
  3. Heat the maple syrup in a small saucepan over medium heat until it reaches 240 degrees on a candy thermometer (approximately 7 minutes).
  4. Once heated, slowly pour the syrup over the butter.  Turn the mixer onto a high speed and whip the butter and maple syrup together until well blended.  
  5. Using a piping bag, pipe the mixture onto parchment paper (into desired shape) and chill in the refrigerator.
  6. Remove the planks from the water and pat dry. 
  7. Preheat the oven to 350 degrees F (175 degrees C).
  8. Place the trout on the plank, skin side down. Rub the trout lightly with olive oil, salt and black pepper so that it is fully coated.
  9. Bake for 10 to 12 minutes in the preheated oven, or until the fillet can be flaked with a fork.
  10. Transfer the trout and plank to a plate and garnish with fresh herbs.  Place the Maple Butter pats on top of the trout just prior to serving.

On the Grill

Preheat a grill to medium-low heat. Place plank with fish on the grate and cover. Grill for approximately 15 – 20 minutes, or until fish can be flaked with a fork.  

Serve trout with potatoes and a fresh selection of seasonal vegetables.  Serves 4 people
Outdoor dining recommended!

Enjoy with the refreshing clean finish of Hillebrand Trius Riesling Dry.

Ashley Noseworthy is the Marketing & Event Coordinator at the Nottawasaga Inn Resort & Conference Centre located in Alliston, ON.  The 2013 A.D. Latornell Conservation Symposium will be held at the Nottawasaga Resort on November 20-22, 2013.

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