Sustainable development at Bota Bota
At the heart of the energy solution
Nestled in the Old Port of Montreal, Bota Bota combines wellness and sustainable innovation. Through its ingenious use of natural resources, the water spa optimizes its energy consumption by drawing on the St. Lawrence River and an efficient heat recovery system. Despite major expansions since our opening in 2010, our electricity consumption remains stable, offering a responsible wellness alternative. Proof that relaxation and energy awareness can go hand in hand.
Change
One step at a time
7 to 8 months a year, the river water is used alone to cool the pools and cold baths without the use of a heat pump.
A heat pump is used to cool the cold pool and the heat rejection is used to heat swimming pool in the Gardens.
Saunas and steam baths communicate with each other to reduce energy consumption by half.
Cascaded lighting helps reduce peak consumption. The same applies when starting pumps, saunas, and steam baths.
Humidity and wind sensors have been installed to measure the perceived outside temperature. Heating settings are thus adjusted more responsibly.
"If you choose to take public transport instead of your car in the morning, Bota Bota is the equivalent in the world of wellness."
La Traversée restaurant
At the helm of La Traversée restaurant at Bota Bota, Rita-Adèle Beaulieu cooks dishes but also convictions. Eco-responsibility, conscious consumption, and cultural influences shape each of her creations.
From Palestine to Mexico, via small producers in Quebec, she creates activist dishes, where each ingredient has a story and an impact. With a cooperative approach in the kitchen and a constant fight against waste, she proves that gastronomy can be both an art and a political act.
- Only 5% of annual food loss is related to kitchen waste.
- The supply radius is less than 100km.
- 80% of food purchases are made locally.
- Food waste produced in the kitchen is composted and used in the soil of the gardening bins in the Gardens.
