Most of the herbs and many of the vegetables used in Ruby Lake Resort’s Italian restaurant are naturally grown on the property, without the use of chemicals and pesticides, meaning produce is used when needed and in season.
The family have commissioned local woodworkers over the years to enhance the natural feel of the property while promoting the Sunshine Coast’s skilled, local trades people.
These local woodworkers have used reclaimed lumber and driftwood to create many of the structures of Ruby Lake Resort, such as the bridge which spans the lagoon.
We maintain strong relationships with all kinds of environmentally conscious companies and suppliers and employ the practices of sustainable fishery.
For the past 15 years, the Resort has been dedicated to fostering our environment and to preserving and enhancing the natural, cultural and economic resources of the surrounding area.
We try to harmonize our business with nature, whilst maintaining minimum impact on the environment. All waste generated is composted and recycled. The Resort also avoids all use of non recyclable packaging.
We use only environmentally friendly cleaning products, and paper supplies and it is our policy to use fair trade, organic and local goods and environmentally friendly services wherever possible.
This is a Resort to inspire the hearts of people worldwide who believe that business can go beyond profit to drive positive social, economic and environmental changes.
We feel it is important to preserve our natural resources so we use a diverse and expanding array of reclaimed lumber products and species. Our reclaimed lumber comes from windfall, old hydro-electric poles, rivers, and whatever can be found on the property. Through working closely with suppliers of reclaimed lumber we feel that we are making an impact on global warming and assisting in the preservation of our environment.
The mild Sunshine Coast weather is perfect for growing vegetables. Chef Aldo grows tomatoes, garlic, zucchini, several types of squash, different salad leaves and fresh herbs such as basil - anything and everything that is in season.
At Ruby Lake Resort, our environment means more than trees and birds. We try to give back as much to the Sunshine Coast community as possible, particularly through our involvement with the Lagoon Society and Iris Griffith Field Studies and Interpretive Centre, which lies adjacent to the resort.
The Cogrossi family granted the Lagoon Society occupancy rights to 20 acres of their marsh and wetlands, on which a $1,000,000 log home was constructed.
This structure houses displays, workshops, aquariums and a large ongoing project to build 5 ponds on the marshy areas with intricate cedar walkways and an observatory. This part of the world is considered to have one of the darkest parts of the sky in the world, therefore plans for a powerful telescope are in place to allow viewing of the magnificent starry sky.
For the very long term, the family is protecting Ruby Lake Lagoon and the wetland area with a Conservation Covenant held by The Land Conservancy of B.C. This will ensure protection of the land in perpetuity regardless of any change in ownership in years to come.
Aldo Cogrossi and his wife Brigit Garrett were two of the original five directors of the Lagoon Society when it was formed in 2002. They are both “active Society Directors and are the original forces behind the popular Wood Duck and Wilderness Festival held each May. They are both dedicated naturalists and contribute in a multitude of ways to the Society and the promotion of wildlife conservation and education.”
Since moving to the Sunshine Coast in 1993, the Cogrossi family have “successfully combined their love of nature and good food at the popular Resort overlooking Ruby Lake and Ruby Lake Lagoon. It is thanks to their generosity and appreciation of the natural world that long term protection has been secured for the Lagoon and the surrounding area.” (Lagoon Society Founding Families)
The resort’s extensive aviary houses chickens, pheasants, turkeys, quail, chuckers, peacocks and more! They provide us with all the fresh, free-range eggs that we and our guests can eat.
He also has a wild mushroom patch which provides the ingredients for one of the restaurant specialties - Penne con Fungi.
