Black Point Inn is a Certified Environmental Leader in Hospitality with the Maine Department of Environmental Protection. Our certification is based on such initiatives as:
Below we have highlighted some initiatives that our guests can impact.
Every day millions of gallons of water and detergents are used to wash towels that have only been used once. Our management team and guests have worked together to save hundreds of thousands of gallons of water and detergent over the years.
We invite you to join in our efforts to conserve vital resources:
A towel on the rack means “I will use it again.”
A towel on the floor means “Please exchange.”
Management of the Black Point Inn recognizes that the men and women who operate the property, as well as the guests who choose to stay with us, make choices every day that impact our local and global environment. We are committed to empowering our team and our guests to make the right choices when it comes to the environmental impact of the property through our commitment to recycling. Please utilize the separate recycling and trash containers in your guest room to help us in our efforts.
Gulf of Maine Research Institute is committed to engaging consumers and developing supply chain initiatives that support responsible harvest of Gulf of Maine seafood. The Culinary Partnership program is designed to involve Maine restaurants and their consumers in best practices and education. Members have committed to always having Gulf of Maine seafood on their menus. In addition, they have committed to educating their staff on seafood sustainability and contributing to continuous improvement of the sustainability of their operations.
Black Point Inn is a culinary partner because we understand that the health and sustainability of our oceans is vital to the environment that we offer to our guests and well as the future of our food supply. We proudly feature Gulf of Maine seafood on our menus, as well as feature a rotating entrée that features an underutilized species, in an effort to educate the public about the ways to enjoy non-traditional menu fare.