Pacific Patch

The Pacific Patch is our on-site working garden, spanning over 20,000 sq ft. It is designed to grow seasonal produce for our culinary program while supporting biodiversity, soil health, and a thriving ecosystem of pollinators.

Unlike a decorative garden, it is a productive growing space that connects guests to where food comes from.

The garden features a rotating selection of seasonal vegetables, herbs, and edible plants. Plantings change throughout the year to reflect seasonality, freshness, and responsible growing practices.

Yes. Produce from the Pacific Patch is used in our on-site dining experiences, helping support a fresh, seasonal, and locally rooted culinary program.

The garden is designed around regenerative growing principles, including soil-focused cultivation and composting practices. Organic waste from the resort is returned to the garden to help enrich the soil and reduce waste.

Flowers produce nectar—a vital source of energy for many animals and insects. Pollinators, including bats, bees, birds, butterflies, beetles, flies, wasps, and moths, support the reproduction of over 90% of flowering plants and one-third of the food we eat. By visiting flowers in search of pollen and nectar, they help keep the energy flowing through our garden ecosystem.

Pollen is how flowers reproduce. These tiny grains are produced by the male part of a flower and carried from one plant to another by pollinators, helping maintain healthy, diverse plant life.

A wide range of pollinators contribute to the health of the Pacific Patch, including:

• Bees & wasps
• Butterflies
• Birds (including hummingbirds)
• Bats
• Beetles & ladybugs
• Flies
• Moths

Each plays a unique role in supporting plant growth and ecological balance.

Guests are welcome to view the garden as part of their stay. As a working growing space, we ask that all visitors remain mindful of planting areas and respect the natural environment. During the Summer months, we have regular weekly tours available - please ask the concierge for more information.

At our greenhouse, we use stored water as a natural heating and cooling system, helping regulate temperature in a sustainable way.

During the day, the sun warms large water containers. Because water has a high thermal mass, it absorbs and stores heat efficiently—assisted by dark-coloured containers that help capture solar energy.

At night, the stored heat is slowly released, helping keep temperatures stable and protecting plants from cold stress.

In warmer months, the same water helps absorb excess heat and can support evaporative cooling when needed, preventing overheating inside the greenhouse.

We also prioritize sustainability by reusing water containers salvaged from other golf courses, giving them a second life and reducing landfill waste.

This simple system reduces energy use, minimizes waste, and helps maintain a stable growing environment year-round.

Closing the Loop

Sustainability truly is something we live by. Every year, we divert more than 10,000 lbs of pre-consumer food waste from landfill!

How Our Composting Works:

• Collect & Layer – We gather food scraps like vegetable peels, coffee grounds, and eggshells, layering them with carbon-rich materials like leaves and straw.
• Turn & Aerate – Throughout the year, we turn the compost regularly to keep it oxygenated and break it down efficiently. This speeds up decomposition while keeping odors in check.
• Nature Takes Over – Microorganisms, worms, and fungi work their magic, breaking everything down into nutrient-dense compost.

Reaping the Rewards:
By the time it’s ready, our compost has transformed into rich, black soil teeming with nutrients. It is the perfect fuel for our veggie garden and greenhouse. This means stronger, healthier plants, more resilient soil, and better-tasting produce - all while keeping thousands of pounds of waste out of the landfill.

From kitchen scraps to garden gold, it’s a full-circle system that helps us grow more sustainably every season! 

Unlike ornamental landscaping, the Pacific Patch is a functional food system. It is actively harvested, composted, replanted, and maintained as part of the resort’s culinary and sustainability operations.