Sustainability on the Land, By Hand and Guided by Nature: How Secret Bay Stewards Dominica

This is story seven of nine in Secret Bay’s 15th anniversary series. The full series is here.

At Secret Bay, the land comes first.

Sustainability has never been an afterthought here. Instead, every single decision made over the last 15 years has prioritized the Nature Island’s precious resources and stunning natural wonders over anything else.

Now, that care and conservation means sustainability is inextricably woven throughout the property as a guiding philosophy, and physically showing up in design, villa density, and the food on your plate.

Certifiably sustainable

Secret Bay is one of only two Green Globe Certified properties in Dominica, and in 2026 the resort was recertified for the fifth consecutive year. Green Globe certification assesses everything from water and energy use to waste management and community impact, and recertification requires maintaining the same high standards. 

Low density by design

Sitting on more than 40 pristine acres of rainforest on Dominica’s northwest coast, Secret Bay has been intentionally master-planned as a low-density resort, with the ratio of built-on to undeveloped land never exceeding 10%. As the resort progresses toward its planned 42 villas, that footprint is expected to represent just 7% of the property, reflecting a development approach designed from the outset to preserve the natural landscape.

This low density is an intentional choice. Sustainability informs every development decision, with contractors facing a penalty of US$5,550 per tree during construction. No heavy machinery is permitted on site, and villas are crafted from sustainably sourced Guyanese Greenheart hardwood, moved and set by hand, with each villa carefully sited to spare the mature trees already standing.

A seasonal, hyperlocal culinary program

What ends up on a guest’s plate at Secret Bay reflects what’s growing and swimming just steps away from its kitchens. Produce for the three restaurants, Zing Zing, Bwa Denn, and Botanica, often arrives the same day it’s harvested. Seafood comes from Dominican fishermen working the waters off the northwest coast, and Kalinago culinary knowledge, passed down from the island’s indigenous community, still informs how ingredients are prepared. Sustainably harvested lionfish, breadfruit, dasheen, and rainforest herbs arrive hyperseasonally, with each dish created reflecting Dominica’s culinary traditions. 

Part of a Larger Commitment

Secret Bay’s commitment to sustainability extends beyond its 40+ acres and into the surrounding marine environment. Through conservation initiatives, the resort supports efforts to protect the ecosystems and wildlife that make Dominica so extraordinary.

This includes coral restoration efforts focused on supporting the health of the island’s marine ecosystems, alongside turtle conservation initiatives that help protect these important species and their habitats. Together with Secret Bay’s approach to low-density development, responsible sourcing and careful stewardship of the land, these efforts reflect a broader commitment to preserving Dominica’s natural environment for generations to come.

To plan your stay, visit secretbay.dm or contact the team at [email protected].

15 years in, the resort’s stewardship work has stayed consistent even as the property around it has grown. The next piece in this series turns to the people who have made that consistency possible, the staff and guests whose stories span Secret Bay’s entire history, from four villas on a peninsula to the resort it has become today.