Sustainability

Our commitment to sustainability and the environment is an ongoing focus.

Hazelwood's onsite market garden with herbs and vegetables

Surrounded by the pristine world heritage-listed Lamington National Park, we are constantly reminded of the importance of environmental conservation. A focus on sustainability and the local environment extends to all facets of Hazelwood’s operations including the green building principles that were embedded in the estate’s design and construction.

The build saw the planting of over 6,000 trees, including native plants, to rejuvenate soil biology and the restoration of the once derelict dairy farm using regenerative farming practices.

Solar power currently accounts for 71% of Hazelwood’s energy consumption (all energy excluding overnight usage) and the supply of Vanadium batteries by Vecco Group will see the property go completely off-grid in the next two years. The resort has over 600,000 litres of water storage onsite, with all water used being harvested rainwater.

In our signature restaurant, The Paddock, our Executive Chef Simon Furley creates dishes with a focus on hyper-local and sustainable produce, using this produce from root-to-stem and nose-to-tail. Simon and his team also use creative methods to reduce food waste like smoking, curing and fermentation so no produce is discarded.

Our guests are also immersed in our passion for the environment. The Paddock’s menus are curated to educate guests on the provenance of the food they are consuming, and our experiences and activities are centred around environmental education including market garden tours and bushwalking trails.

Learn more about Hazelwood’s environmental initiatives in our blog.


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