The Dixons care deeply about Alaska’s extraordinary environment, and we feel a strong responsibility to the land that sustains us all.


Through partnerships

Tutka Bay Lodge is committed to the pillars of protection of natural heritage, protection of cultural heritage, support for local communities, and environmentally friendly practices. There is information on how we accomplish our commitments and participate in these pillars. We strive to create a sustainable environment through our policies and procedures and ensure that we are protecting the habitat of the wildlife, flora, and fauna in Tutka Bay. We recognize that this is not only important for nature but also for the local communities and other visitors who come to enjoy the unspoiled beauty of this area. We work closely with local communities to support their needs and interests in maintaining the area and its surrounding environment. We also strive to ensure that our practices and activities do not negatively impact or disrupt the local wildlife, flora, or fauna. Additionally, we promote conservation efforts of our natural resources by adhering to environmental guidelines set forth by both state and federal agencies and through our non-profit arm, “Be the Wild”..

Two chefs holding a sustainable caught fish

In The Kitchen

Reducing waste

We purchase non-perishables such as rice, beans, flours, grains in bulk as we can to avoid packaging waste. We store our non-perishables in sealable air-tight (and pest-proof) bins for longevity.

Whenever possible, we purchase our perishable and fresh products from local farmers who deliver in returnable boxes or in totes we have provided, and we send them back for refills. This eliminates packaging waste.

We only buy Alaska fish. We make the effort to purchase beef and other primal proteins from local farmers as we can or from west coast small farmer sources.

We do not use any single-use plastic other than sturdy garbage bags. This includes straws, cups or water bottles, plastic food film or wrap. Since we fly our recycle waste in airplanes to Anchorage and we live in heavily bear-populated places, we need to secure our garbage into transportable containers.

Any food waste from our kitchen is weighed and discussed. It is placed into tubs and sent to a local farmer to compost and feed his animals.
We take used kitchen cooking oil to a reclamation center.
Rechargeable batteries and USB rechargeable are utilized where possible. Spent batteries are taken to a reclamation center.

We use kitchen hand towels that are washed and sterilized. We use a hydrogen peroxide solution for surface disinfectant and cleaning.

Tutka Bay Lodge & La Baleine Cafe

Working with the local community

We gather our water from a local spring and store it for seasonal use.

We send all our food scraps to a local farmer.

We purchase all our vegetables and greens from our own farm, The Danish Daughter, and through local farmers.

We have our own off-grid self-contained sewer and water systems.

We compost all of our food waste and use it as fertilizer for our garden.

We preserve seasonal fruits, vegetables, and herbs in various ways.

We use natural materials such as stones and logs to build furniture and other items in the cabin.


We are committed to reducing our carbon footprint and using sustainable energy sources.

We have solar panels, wind turbines, and a biodiesel generator that we use for electricity.

Our heating is done through the use of wood stoves.

We strive to be a zero waste facility and take steps towards this goal by composting all food scraps and

And All The Little Things

At all our properties

We make a strong effort to use ingredients found in our natural landscapes, both wild and cultivated.

We use fair-trade coffee.

We use high-tunnel greenhouses to grow our own organic harvest as well as water catchment for watering these spaces.

We replaced incandescent and fluorescent lighting and now we use only LED lightbulbs at all of our properties.

We use a program called Weeva to document our sustainability practices. We document annually our practices to benchmark them and improve in upcoming seasons.