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Nova Scotia wilderness lodge wins eco-culinary accolades
Trout Point Lodge selected for Green Restaurant award, kudos from the press

November 13, 2009 Trout Point Lodge is pleased to announce it has won the inaugural Green Restaurant Award from the Restaurant Association of Nova Scotia (RANS). Trout Point was among 5 nominees in the province and received the award at a banquet held recently at the Westin Hotel, Halifax. The green awards forms part of the association’s new emphasis on eco-friendliness. “Like any responsible business, RANS recognizes the need to ensure we do as much as we can to operate in an efficient and environmentally conscious manner,” says the association's web site.

The award sums up a period in which this innovative eco-lodge has started to receive attention for its “green cuisine.”

In addition to the RANS award, Trout Point appears among only 2 Canadian properties in the new book from Editions Didier Millet’s Chic Collection series, entitled Eco-Chic, and was among just 3 hotels worldwide chosen for a recent Scientific 

American feature article on “culinary eco-tourism.” The Scientific American article can be found at: http://www.scientificamerican.com/article.cfm?id=wilderness-foraging-playa-nicuesa-nova-scotia-cavallo

Trout Point counts among only a handful of accommodations in the country to earn a 5 Green Key rating from the Hotel Association of Canada. Green practices extend to the kitchen, where, among other things, the Lodge uses fixed menus to reduce food waste, grows its own greens, vegetables, & herbs, produces all baked goods in house, and purchases local seafood. In addition at the Lodge’s Nova Scotia Seafood Cooking School participants learn about sustainable seafood issues. The emphasis is on reducing waste, supporting the local economy and food culture, and ensuring that food practices do not harm the environment. 

Eco-Chic notes: “Award-winning gourmet Creole and Acadian cuisines await in the dining rooms after an adrenaline-packed day in the woods. Exquisitely prepared seafood and garden fresh produce highlight the region’s abundant resources, while local herbs and spices tease out the distinctive flavours of each dish.” As Scientific American journalist Jim Cornfield summarizes: “The lodge’s credentials are impeccably green.”

Trout Point has also received an invitation to participate in the National Geographic Society’s Geotourism Summit, to be held in Washington, D.C. February 1-3, 2010. The Lodge was one of ten finalists worldwide chosen for the Geotourism Challenge: “Power of Place.” The panel of judges chose Trout Point in part because of its culinary education programs that emphasize sustainability and use of local food resources.