WeSearch

PEI resort redefines sustainable luxury amid rising global demand

·5 min read · 0 reactions · 0 comments · 0 views
PEI resort redefines sustainable luxury amid rising global demand

Resort banks on regenerative tourism model, unique natural landscapes and authentic coastal experiences

Original article
The Globe and Mail
Read full at The Globe and Mail →
Full article excerpt tap to expand

Open this photo in gallery:Located 25 minutes from Charlottetown, and perched atop the centuries-old sand dunes and waters of Tracadie Bay, lies the $40-million Blackbush Beach Resort, the brainchild of Tim Banks, CEO of developer, construction and design firm APM MacLean.APM MacLean/SuppliedShareSave for laterPlease log in to bookmark this story.Log InCreate Free AccountBlackbush Beach Resort, perched atop the centuries-old sand dunes and shimmering Atlantic waters of Prince Edward Island’s Tracadie Bay, blends bright and airy modern design with sustainable infrastructure and the influence of the surrounding land.Located 25 minutes from Charlottetown, the $40-million resort is the vision of Tim Banks, chief executive officer of APM MacLean, a development, construction and design firm in the nearby rural community of Brackley. The resort’s hotel, the 30-room Hotel Acadia, as well as the beach cottages available for rent, are some of the newer offerings in luxurious, sustainable accommodation on the island – a response to the growing demand for high-end ecotourism around the world.A recent survey from travel app Booking.com found 53 per cent of travellers are now conscious of tourism’s environmental and community impacts. At the same time, a report from market researcher Grandview Research revealed that sustainability has become a “core priority for Millennial and Gen Z travellers,” with 40 per cent of travellers in Canada looking for hotels with “innovative sustainability practices.” That shift bodes well for Blackbush and other eco-conscious destinations across Atlantic Canada.A hotel rooted in community and natureOpened in 2024, “Blackbush is a 30-year dream come true,” says Mr. Banks, who was born and raised on the island and owns a home in Grand Tracadie. When the original Hotel Acadia was built in 1872, Tracadie was a thriving fishing village and community gathering place. Locals and visitors came to the hotel to play golf, ride horses or experience the natural hot springs. In 1906, Hotel Acadia was destroyed by a fire of unknown cause, and village life quieted down without visitors. Today, the area is a destination once again. Blackbush Beach Resort guests can create an entire stay without leaving the grounds or the natural beauty of the resort’s surroundings.The resort includes two seafood-forward restaurants, respectively called Fin and Fluke, curated activities that highlight local businesses, arts and culture, yoga classes at the property’s Space Movement Studio, as well as water circuits and wellness treatments at the Oasis Spa. In addition, there’s an event and wedding rental space called Down By the Bridge.Open this photo in gallery:Blackbush Beach Resort’s 30-room Hotel Acadia in P.E.I. features two seafood-forward restaurants, curated activities, yoga classes, a spa and an event and wedding rental space.APM MacLean/SuppliedConservation key in adapting architectureThe resort’s architecture and modular design mimics the surrounding sand dunes and coastal topography. When developing the property, APM MacLean prioritized land conservation and reduced land disturbance. The firm used local timber and assembled large portions of the buildings off site so as not to disrupt the neighbouring PEI National Park. Energy-efficient infrastructure such as solar panels power the property’s waste management systems. In addition, gravel roads and permeable driveways are part of Blackbush’s “gentle footprint” philosophy to make a minimal…

This excerpt is published under fair use for community discussion. Read the full article at The Globe and Mail.

Anonymous · no account needed
Share 𝕏 Facebook Reddit LinkedIn Email

Discussion

0 comments

More from The Globe and Mail