CAYO, BELIZE—The annual Earth Hour may be officially marked on March 28 at 8:30 p.m. local time but at The Rainforest Lodge at Sleeping Giant in Cayo, Belize, Earth Hour is a monthly event. Each full moon, the lodge invites guests and locals to join in “Lights Out”—a candlelit evening that blends sustainability, community, and Belizean magic.
As the lodge dims its non-essential lights, guests gather for dinner under the stars, surrounded by the hum of the rainforest and the glow of candlelight. The experience offers more than ambiance—it serves as a gentle reminder of how small actions can have lasting impact. By reducing energy use and reconnecting with nature, participants gain a deeper appreciation for Belize’s delicate ecosystems and the collective responsibility to protect them.
At the foothills of the Maya mountains alongside the Sibun River and surrounded by the 10,000-acre Sibun Nature Reserve, the lodge, part of The Belize Collection, features 31 rooms—from Riverview Suites and Creekside Cottages to the Mountainview Penthouse and Suites. Guestrooms do not have TVs.
Julie Kee, Director of Sales and Marketing, says the lodge, designed to blend in with the land’s natural contours, sits in an area where it is not uncommon to see jaguars, tapirs, pumas, and macaws. In fact, Kee says the lodge has partnered with Belize Wildcats for their trail cam project.
Sustainability is at the heart of the lodge’s operations. One example is Seeds of Tomorrow, The Belize Collection’s reforestation initiative. This project is a collaboration between The Belize Collection and Belize Wild Cats, blending hospitality stewardship with wildlife conservation. The initiative aims to build a sustainable reforestation program that restores habitat on and around The Belize Collection properties, strengthens ecosystems for Belize’s native wildlife, and offers guests, supporters, and corporations a way to leave a living legacy in Belize’s jungles.
Every seed planted represents a promise to safeguard biodiversity and ensure a greener, more resilient future for generations to come. Guests are invited to join guided reforestation experiences, providing a meaningful opportunity to connect with the earth and contribute directly to Belize’s natural heritage.
A Team Effort
Championing green efforts at the property is a committee that includes Kee, the general manager, director of operations, and concierge team. Water conservation, waste minimization, and energy use reduction are key focus areas.
Water is sourced from a natural stream on the property. It is filtered and chlorinated at the water collection site and then the water is gravity fed to the property.
When possible, waste is composted and recycled. Water dispensers and the provision of aluminum bottles to guests allows the property to go plastic free. Amenity dispensers in guestrooms eliminate plastic bottle waste and a local soap maker provides the soaps for the dispensers and the hand soaps.
LED lighting is used throughout the property and ownership is pursuing solar for 100 percent of the property.
Almost every employee is Belizean. “We hire from local villages,” Kee says. “We partner with families in local areas.”
A 10 percent service charge is applied to guest stays. Funds are distributed among staff based on performance, fostering a culture of fairness and shared success. Gender equity is also a proud hallmark of The Belize Collection’s philosophy, with at least half of leadership roles held by women and no gender pay disparity. Ninety percent of director roles at The Rainforest Lodge at Sleeping Giant are held by women. Employees receive comprehensive training and enjoy meaningful benefits such as complimentary meals, transportation assistance, and access to resort amenities.
A Field-to-Table Eatery
The Grove House is Belize’s 2019 Restaurant of the year and is a field-to-table eatery sourcing its ingredients from the lodge’s 600-acre farm, from neighboring villages and from local markets. On-site chickens provide eggs.
“Our Belizean culinary team works to create a unique spin on authentic Central American cuisine,” Kee says. “Food is inspired by the indigenous Mayan people and the Central American immigrants who migrated to Western and Southern Belize to work on local farms.” The team is expanding its on-site agricultural program to reduce transport emissions and further close the loop between the land and the plate.”
Glenn Hasek can be reached at greenlodgingnews@gmail.com.
