Chef: edward tuson, sooke harbour house, sooke british columbia
Tuson not only grows much of his own fruits, vegetables and herbs but, in order to ensure the highest quality of meat, he also raises his own pigs and smokes and cures the meat used in the Sooke Harbour House dining room.
www.sookeharbourhouse.com

Winery: m. chapoutier, cotes du rhone, france
When Michel Chapoutier took over the winemaking duties of his family’s famed winery, he knew that a dedication to environmentally-friendly farming would become vital to creating quality, regionally distinct wines in our future. Today, Chapoutier wines are crafted from grapes grown with biodynamic farming.
www.chapoutier.com

Getaway: hotelito desconcido, cruz de loreto, mexico
Certainly a novelty for Mexico and a rarity in the world, Hotelito combines ecotourism with luxury resort style. Sandwiched between a bird preserve and the raw Pacific, the resort’s cottage accomodations are all electricity free and water waste conscious.
www.hotelito.com

Hotel Chain: fairmont
Well ahead of the rising trend, Fairmont began a chain-wide environmental preservation program in 1990. Referred to as its Green Partnership, Fairmont’s plan includes operations water and waste management programs that offer guests such options as forgoing fresh linens each day in exchange for conserving resources.
www.fairmont.com