Newport Dunes Waterfront Resort & Marina is unveiling extensive changes this year with an eye toward sustainability.
The “green” strategies are already largely in place and include enforcing a prohibition on the use of barbecues, other grills and glass containers on the beach, sand or grass; using more digital media and recycled materials in signs to cut down on paper use; reminding staff to reduce, reuse and recycle to help limit waste; and using organic fruits and vegetables and locally caught seafood at the Newport Beach resort’s Back Bay Bistro.
Newport Dunes marketing director Jan Yerzik said the sustainability push is about being “more responsible citizens of this globe. We’re right on the Back Bay, so we’ve always been careful, so we thought we’d push it further throughout the resort.”
The venue, at 1131 Back Bay Drive, also will roll out several physical renovations in the first half of the year.
A new pool complex with two hot tubs, one children’s pool and one main pool is already in. Before the summer high season, the resort’s 27 beachfront cottages will get new flooring, lighting, mattresses and decor; Moe B’s Munchies will expand with a bigger menu and a new lounge overlooking the placid lagoon; and a new beachfront communal area will offer a fire pit, shade structures and outdoor seating. The annual summer inflatable water park also promises to be bigger this year.
The nearly complete upgrades are separate of a proposal to build a new three-story, 275-room Bayside Family Resort Hotel west of the lagoon. The proposed hotel would cover 14 of the greater resort’s 100 acres and is the latest permutation of a traditional inn floated on and off since 1976. It has been paused over the years by environmental concerns and claims of overdevelopment.
The Planning Commission and City Council are expected to discuss the hotel this year.