As Maine’s first Ocean Friendly Hotel, The Craignair Inn by the Sea is proving that hospitality and environmental stewardship can go hand in hand. Our Maine Chapter Chair, Harrison Horning spoke with owners Lauren and Greg Soutiea about their sustainability journey, their connection to the local coastline, and the everyday practices that help protect the ocean they call home.
Please tell us about your hotel.
We are the current stewards of a 16-room inn located on the ocean in Spruce Head, Maine, just under two hours outside of Portland. The inn has two buildings, including dog-friendly rooms in our Vestry building, and offers guests a peaceful place to rest, reconnect, and immerse themselves in nature.
We are a small, independently owned inn, so hospitality here is personal. The property includes The Causeway Restaurant, the Craignair Gallery, and RISE Massage. Clark Island Preserve is our backyard. This is where we walk, swim, and play all summer!
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What ocean-friendly practices does your hotel have in place? What sets your hotel apart in terms of its commitment to sustainability and ocean health in particular?
We make sustainability part of our everyday operations rather than a separate project. We focus on reducing waste, conserving water, using energy-efficient lighting, sourcing locally whenever possible, and making thoughtful choices about the products we bring onto the property.
At the restaurant, that means emphasizing seasonal and local ingredients, reducing unnecessary single-use items, offering plant-based options, and being mindful of food waste. At the inn, it means looking closely at how we handle laundry, water use, guest amenities, cleaning products, and purchasing decisions.
What sets us apart is that our commitment comes from place. We are not just checking a box. We live and work beside the ocean every day. We see how special and fragile this environment is, and we believe hospitality businesses have a responsibility to care for the places that make them worth visiting.
Can you share a guest story or piece of feedback you’ve received about your sustainability efforts?
Last summer, a gentleman was waiting for his wife at check out, and shared that during their stay they witnessed us kayaking with friends, sorting the recycling, picking up trash from the side of the road, and gathering herbs and flowers from our own gardens. “You really do it all!” he said, and that felt true. It’s a hands-on, grassroots effort around here.
Improving operational sustainability is always an evolutionary journey of refining best practices.
Can you share anything you’re currently working on or other sustainable practices you’re hoping to implement in the future?
We see sustainability as an ongoing journey, not a finished checklist.
We just reintroduced composting, which is exciting because it’s tactile and measurable! Next up, re-instating the Surfrider solo trash cleanup kit, which Craignair guests can add to their stay. We’re deepening our relationships with local producers, meeting the farmers, fishermen, and makers in our community.
Our goal is to keep improving in practical, meaningful ways that fit our property, our team, and our coastal environment.
To learn more about the Ocean Friendly Hotel program, click HERE!