Innovation

Langdon Hall has its own garden that produces ingredients for dishes at its restaurant. Sourcing ingredients locally means less fossil fuel is used to bring ingredients from further afield, which aligns with sustainable development goal 13: Climate Action. The garden was created to be as sustainable as possible and to foster their use of local food. The variety of produce grown onsite is staggering. They produce everything from goji berries to kale to dozens of various herbs. Langdon hall tries to use all parts of what they grow and compost the rest, which is often used as fertilizer. Their ways of growing food embody SDG 12: Responsible Consumption and Production.

Water consumption is carefully considered when growing produce for the restaurant. Collected rainwater and groundwater play a large role in nourishing plants. In some areas of the garden, cardboard is laid down to absorb water, so it maintains moisture for longer periods. Cardboard also attracts earthworms which is essential to plant productivity. For woody plants, mycelium seeks out moisture for the roots of those plants without watering. These water conservation strategies address SDG 6: Clean Water and Sanitation. Unfortunately, some ingredients are impossible to obtain locally, but sustainability is still paramount from supplier to plate. In the case of obtaining seafood, Langdon Hall’s Chef Jason Bangerter was one of Canada’s first chefs to adopt a 100% Ocean Wise menu in 2010. In 2021 Langdon Hall joined the Ocean Wise Plastic Reduction program. Both choices contribute to goal 14: Life Below Water. Langdon Hall’s commitment to reducing the use of plastic is not limited to just seafood. Landon Hall has goals in place to eliminate plastic packaging from its food and beverage products.

Inspiration

Langdon Hall’s sustainable dining model stems from the values of those running the business. However, the commitment to sustainable growing onsite blossomed when Jeremy Gehl entered the scene as the head gardener. He is directly responsible for most of the gardening innovations that make Langdon’s food local and sustainable. The reasons why Langdon Hall prioritizes sustainability are simple. “There’s the ethical part of us that wants to do right because it’s right to do. And now, there’s the financial part of it that it’s good to do because it’s financially hurting you if you’re not doing these things sustainably," (Jeremy Gehl, October 26th, 2022). He also describes many of the staff at Langdon, himself included, as “crunchy” (meaning environmentally liberal). They are aware of climate change and how it impacts our planet, so ensuring they are doing right by their values through Langdon is a meaningful part of the business. Langdon Hall has also begun seeing the impacts of climate change on business and finances. They have expenses that they list as directly attributable to climate change. Langdon Hall’s innovations are allowing them to be part of the solution to climate change that’s costing them and the rest of the world.

Overall impact

Langdon Hall’s emphasis on sustainability means that their day-to-day activities are impactful and contribute to the UN’s Development Goals. The use of sustainable local ingredients, often originating from Langdon Hall’s own gardens, aligns with SDG 12: Responsible Consumption and Production. Langdon Hall’s business practices also address SDGs 6, 13, and 14. The contributions made to sustainability are not only limited to the grounds but are taken into consideration in every business facet of the organization. Langdon Hall’s practices make it a sustainability leader in the Canadian culinary scene. Langdon Hall is a leader in the culinary scene due to its dishes being inspired by the seasons, wild produce growing in abundance on the property, and the bounty of its kitchen garden. The relationships built with its community farmers, foragers, and artisans who hold similar beliefs as Langdon Hall provide natural products prepared with care and respect for the hotel. Its reputation speaks for itself.

Business benefit

The benefits of Langdon Hall’s business model are not difficult to find. Their success is solidified online with the abundance of glowing reviews that have been displayed. Langdon Hall has 4.7 stars on Google from over 1500 reviews. Many of the reviews rave about how delicious and well-prepared dishes are at the restaurant. Jason Bangerter, the executive chef, believes in local ingredients for good reason. What could make better food than ingredients that are so fresh that they were harvested only days or even hours before being incorporated into a dish? Langdon Hall creates good food that one can feel good about eating, knowing how sustainability is prioritized. Langdon Hall has been highly acclaimed by more than just your average customer. Langdon Hall’s website has a page devoted to its many awards, accolades, and articles singing its praises. One of Langdon Hall’s most notable accolades is being a member of Relais and Chateau, an association of individually owned and operated luxury hotels and restaurants. Their philosophy is to make a better world through cuisine and hospitality. Langdon hall is not only a hotel, a spa, and a restaurant, but an experience like no other.

Many of the employees at Langdon Hall are those that could be considered environmentally conscious. It was this concern for the environment that contributed to the focus on sustainability in the business model. It is favourable for employee morale to know that their workplace is one that prioritizes sustainability and environmental ethics. Besides knowing that the business is sustainable, the gardens that provide ingredients and ambiance are a treat for staff as well as guests.

Social and environmental benefit

Langdon Hall is a very well-known restaurant/spa/hotel. The emphasis on local sustainable ingredients is something that Langdon is proud of. As a business that is limited to one property, it is difficult to show larger-scale impacts caused by practices at Langdon Hall. However, Langdon Hall’s influence is significant. As the fifth-best restaurant in Canada, Langdon Hall’s leadership in sustainability likely has contributed to other restaurants transitioning to more sustainable ways of sourcing ingredients. For example, chef Jason Bangerter was a pioneer in Canada for committing to Ocean Wise standards, but since then the number of those committed has increased exponentially. Not to say that he is responsible for all those that came after joining Ocean Wise, but a list of famous chefs committed to Ocean Wise is sure to influence others to join (Ocean Wise, 2021). When considering the number of seafood dishes that must be served annually at Langdon Hall, their switch to Ocean Wise could make a difference versus if ocean sustainability was ignored.

Many of Langdon Hall’s impacts are on a smaller scale, and not officially quantified. The cardboard that was laid down in the soil of the gardens means that some plants did not need to be watered for the entire summer of 2022. The collection of rainwater for use in the gardens of Langdon Hall has saved plenty of water since they were first implemented, as well. 80% of Langdon Hall’s ingredients are local (Landon Hall, n.d.). Considering the trains, planes, and automobiles needed to transport ingredients nationally and internationally, a great deal of fossil fuel has been saved from being burned up just by keeping ingredients locally sourced.

References

Langdon Hall Country House, Hotel & Spa. Langdon Hall. (n.d.). Retrieved November 4,

2022, from https://www.langdonhall.ca/

Ocean Wise. (2021, July 26). Langdon Hall: A decade and counting of protecting our oceans with creativity, compassion, and commitment. Ocean Wise. Retrieved November 4, 2022, from https://ocean.org/blog/langdon-hall-a-decade-and-counting-of-protecting-our-oceans-with-creativity-compassion-and-commitment/

Interview

Jeremy Gehl, Head Gardener