Quinta do Lago has pledged to invest further in sustainable golf course management practices and projects as the leading Portuguese resort continues to work closely with the GEO Foundation to boost its environmental footprint.
Located within the Ria Formosa Nature Reserve in the Algarve, Quinta do Lago has always made protecting nature one of its prime operational goals and has committed to further enhance its sustainable practices across its three 18-hole championship layouts – the South Course, North Course and Laranjal.
Plans are in place for an upgraded irrigation system to be introduced across the site. In its final stages, the new technology will allow treated wastewater to be used across the entire resort to reduce water usage. Quinta do Lago will also introduce a new GPS spraying system, reducing chemical usage by up to 30 per cent through targeting only the specific locations on a hole which needs attention.
In addition, the resort is also aiming to further reduce its water consumption by replacing many grassed areas at Laranjal and the North Course with pine-bark chippings.
The latest changes come as part of a wider sustainability plan in place at the venue. More than €1 million has been spent upgrading the electric buggy and company car fleet, while large parts of the course are being left unmaintained to create a safe habitat for animals to live and thrive. In 2022, Quinta do Lago had 75 per cent occupancy in its bird houses around the course, while occupancy was also high in its bug hotels and bat houses.
Elsewhere, recycling and compost programs are in place while the resort is reducing its use of single-use plastics in the pro shop, and has inserted water fountains in the clubhouses.
Quinta Farm (pictured) – a development in which produce is grown on-site and supplied directly to the restaurants at Quinta do Lago – has seen the resort reduce the amount of produce delivered each week. An extension of the restaurant kitchen with chef’s being able to request specific ingredients needed to make signature dishes, more than 50 different organic fruit, herbs, and vegetables, such as wild strawberries, golden beetroot have been grown so far. Last year, 4,785 kilos of organic produce were grown for use in Quinta do Lago’s restaurants and food outlets.
Scott McLean, superintendent of Quinta do Lago, said: “Our unique positioning within 2,000 acres of the Ria Formosa Nature Reserve brings us even closer to nature, and really helps reinforce the need to always look at better ways to implement sustainable practices.
“On our three courses over the last few years we have really looked at how best to do just that, and we are excited to further improve our environmental credentials through everything we have got planned with the GEO Foundation for the rest of this year and beyond.”
For more information on Quinta do Lago, visit: www.quintadolago.com