SAMOSET IS WELL-KNOWN FOR ITS SERENE BEAUTY AND IMPRESSIVE PENOBSCOT BAY LOCATION, THE SAILING CAPITAL OF THE WORLD. BUT MORE IMPORTANTLY, THE RESORT RESIDES IN THE STATE OF MAINE, A LEADER IN THE PROTECTION AND STEWARDSHIP OF ITS UNIQUE WEALTH OF NATURAL RESOURCES.
At 1.2 million, Maine's population is small in comparison to the size of the state, with millions of acres of scenic land placed in trusts to protect the beauty for future generations to experience and enjoy. Penobscot Bay has long been known for its sailing grounds and rugged rock bound coastline dotted with islands inhabited by various protected species of birds and animals.
In 2008, The Samoset became a certified participant in the Maine Department of Environmental Protection's Environmental Leader program. Our staff is committed to sustainable business practices to protect the environment.
In an effort to sustain this area's natural beauty The Samoset continually seeks to improve our environmental sustainability by converting to more eco-friendly operations. Past years have seen major resort investment in the replacement of 3000+ light bulbs to energy-efficient compact fluorescent. With the help of our guests we have greatly reduced our water consumption and detergent wastewater after the implementation of our linen reuse program for multiple night stays.
This season the resort switched to the highly reputable Gilchrist and Soames amenity products. They provide full disclosure of all ingredients on the packages, do not test the products on animals, and use innovative paper packaging and bulk dispensers to reduce the life cycle environmental impact of the products.
Perhaps our Executive Chef's favorite sustainable practice is the resorts composting policy. Organic food waste from the kitchen is sent to Earthly Fertilizers, a local farm located in nearby Appleton. The food is converted to compost and then supplied to area farms as soil amendments for their crops and animal feed. This year however that compost in addition to being supplied to farms will be returning and placed on our new flower and herb garden created for our culinary team. Executive Chef Tim Pierce and his staff will be using the flowers and herbs to decorate our plates and complement our signature dishes, using the freshest ingredients from local farms and artisans whenever possible. This is an example of how the recycling circle evolves and reduces waste in our landfills while providing resources that fulfill farming obligations. In addition, the paper products for our food and beverage operation utilize recycled materials and our plastic cups and cutlery are derived from biodegradable corn products. We also no longer serve bottled water in our meeting areas, converting that service to water pitchers and glassware.
As a good neighbor to our community and as ambassadors of good will to all of those who share their lives with us, we are committed to help to keep the "Green" in the Pine Tree State.
