Living between Winterlake Lodge and Tutka Bay Lodge, the Dixons care deeply about Alaska’s extraordinary environment, and we feel a strong responsibility to the land that sustains us all.


Through partnerships

Both Winterlake Lodge and Tutka Bay Lodge were thoroughly vetted by a National Geographic sustainable tourism expert who spent time at our properties, evaluated operations, and met with everyone from the general manager to the kitchen staff, ensuring that Nat Geo’s high standards were met. The review included a thorough vetting based on the pillars of sustainable tourism: protection of natural heritage, protection of cultural heritage, support for local communities, and environmentally friendly practices. There is information at the lodges on how we accomplish our commitments and participate in these pillars.

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.

Winterlake Lodge

Year-Round Efforts

We turn our generator off for several hours each evening to conserve on fuel and listen to the quiet.

We clean up abandoned hunting camps we find in the wild with leftover trash remains and haul out the garbage by helicopter.

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

At Winterlake, we use composting toilets in the winter for all guest cabins. All employees use outhouses instead of flushing toilets to save water.

We turn off lights in rooms and the lodge when not in use.

We use wood-burning stoves in our main lodge instead of central heating. (We only cut down dead standing trees).

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 a local farmer or grow ourselves.

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

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 Green View Portal to document our sustainability practices. We report annually our practices to the National Geographic Unique Lodges of the World sustainability team.