

A world away, yet right at home.
Long Beach Lodge Resort sits on Cox Bay in Tofino, one of British Columbia's most iconic stretches of coastline. The resort has been building its sustainability practices for years. About 70% of the seafood and local product served at The Great Room comes from West Pacific Seafood. The rest is sourced through the Tofino-Ucluelet Culinary Guild, a grassroots non-profit that connects the resort with farmers across Vancouver Island and into the BC interior. For fish, the team works directly with local fishermen. Every item on the menu is Ocean Wise certified or meets equivalent sustainable sourcing standards. The resort is also part of the Off the Table program, which opposes open net fish farming. You won't find farmed salmon here. In the kitchen, waste reduction starts before anything reaches a plate. Prawn shells get turned into bisques, sauces, or dried and blended into a finishing salt. Apple peels become stock or vinegar. Vegetable trim goes into stocks. Squash that can't be diced cleanly gets shaved and pickled. Pickling and preserving are central to how the team cooks, both to extend shelf life and to add brightness to dishes. What can't be used gets composted. The resort has run a private composting program for over six years, sending all organic waste to a local company that converts it back into soil for the community. And single-use plastics were phased out in 2018, nearly a decade ahead of Tofino's 2026 regulations requiring businesses to do the same.











Contributing to 12 of the 17 UN SDGs
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