Recycling and geothermal part of reno at Quebec’s only Four Green Key resort

MONT-SAINTE-ANNE, QC – A recycling program that has cut waste in half, a restaurant that serves healthy, locally-sourced food, and a geothermal system for heating and cooling are among the measures that make Chateau Mont-Sainte-Anne Quebec’s only Four Green Key Eco-Rated independent resort.

The Chateau is a family-run operation. It was purchased in March, 2005 by Sebastien Roy, his father Henri and a financial partner, Charles Sirois. Sebastien, his wife, Nadja Tanner, his father, Henri Roy, and his mother, Diane Morin Roy, are all involved in the hotel operations. And it speaks volumes about the commitment to environmental measures that Tanner’s full time responsibility is for the Green Program.

“We came here after 15 years out west in Lake Louise, and the environmental changes we saw there are very important to us,” general manager Sebastien Roy told CLN. “We have spent two years formulating our environmental plans, and now we are finally implementing them.”

The 240-room resort is midway through a five-year, $5 million renovation that already encompasses the lobby, spa, dining room and 30,000 square feet of meeting space. The rooms are next on the list. At press time, six model rooms had been completed, and connected to the geothermal heating and cooling system.

Some of the environmental measures were just common sense. For example, the resort has reduced its garbage by half for a minimal investment in garbage cans in the public areas and rooms, and some time spent working with staff on proper recycling procedures.

“Customers are already doing it at home, so it was easy. Customers had been asking for recycling for a long time. And when employees go home, they recycle too,” added Roy.

It was easy to source environmentally-friendly cleaning products too. “We have a policy in place to buy the greenest products possible – the kitchen and housekeeping made that change right away, and it doesn’t cost more,” said Roy.

The economic merits of the geothermal system are not so readily apparent. While replacing the electrical heating units in each room would cost about $1,500 per room, the geothermal system costs $8,000 per room. While there will be some economies of scale once the geothermal system is applied to more rooms, it will take about 15 years for the new system to pay for itself in reduced energy costs, said Roy.

The less tangible costs – the reduced impact on the environment and the positive feedback on being an environmental leader – are what make the project worthwhile.

“It’s what people will demand in the future,” Roy told CLN. “Plus the system is so much more user friendly, pleasant and efficient,” compared to the old electrical system.

The restaurant is green too. Chef Simon Renaud comes to Chateau Mont-Sainte-Anne from the CHIP hotel chain, where he worked as executive chef at the Delta Montreal and Hôtel Gouverneurs Québec. Just 31 years old, he has developed a new menu for the bistro, which encompasses everything from quick pub fare to fine dining. The menu at Le Bistro restaurant is 100 per cent trans fat free. And the restaurant more than meets the “Table aux saveurs du terroir” requirement of 20 per cent local produce, with items from the Côte-de-Beaupré, Ile d’Orleans and Charlevoix regions.

“It’s easier in the summer, of course,” said Roy, noting that the winter menu has 25 per cent local produce and in summer it is 30 per cent.

One signature dish is Duck Fois Gras with Crème Brulée. The duck comes from Les Canardises in nearby St.-Ferreol les-Neiges.

So what’s next?

“We have lots of rooms to renovate,” said Roy. “We will be adding six rooms to our spa, and implementing customer service training programs.”

There are some plans afoot for renovations to nearby Mont-Sainte-Anne ski hill. And obviously the resort owners are very happy with the 600-plus cm of snow that has fallen on the mountain this winter.

“We’ll be skiing until July!” joked Roy.