Our land is our most important connection to a traditional way of life. Our conservation work makes our lands more productive and ensures our children will inherit a healthy valley. 

  • To protect wildlife habitat and agricultural lands, the Tribe has placed 1,200 acres into a conservation easement, held by the Golden State Conservancy, to protect both agriculture and Swainson’s hawk foraging habitat.
  • The Tribe manages 250 acres of certified-organic farmlands, and all landscaping around tribal homes is organic, which reduces the use of chemicals and supports a growing local organic movement, while producing organic whear for a neghboring organic pig farm, as well as organic asparagus, squash, tomatoes, and oat hay. 
  • On our farmlands, the Tribe uses sustainable farming practices including biological controls, mulching, drip irrigation, and crop rotation. 
  • To diversify our farming operation by incorporating a crop that is tolerant of dry conditions, temperature variations and non-prime soils, the Tribe has planted over 500 acres of olives, and has been milling its own olive oil since 2012. 
  • The Yocha Dehe Golf Club includes 100-foot buffers to reduce any potential impact on neighboring farmlands and to serve as a wildlife corridor.
  • South Lake at the Yocha Dehe Golf Club functions as a recycled water storage pond and is also maintained as natural habitat that is home to river otters, birds, and other wildlife.
  • Native grasses were planted between the fairways at the Yocha Dehe Golf Club in order to reduce irrigation demand and provide foraging habitat for raptors. 
  • The Tribe has partnered with the U.S. Fish and Wildlife Service, Natural Resources Conservation Service, Cache Creek Conservancy, Audubon Society, Center for Land Based Learning, Yolo County Resource Conservation District, and Solano County Resources Conservation District on a variety of conservation projects. 
  • The Tribe’s recycling practices, during both construction and day-to-day operations, have minimized impacts to the local landfill.
  • To reduce waste and greenhouse gas emissions, CCCR diverts the majority of it food scraps to a local composting facility. 
  • Olive pomace, which is the solid byproduct of olive oil production, is collected from the Séka Hills Olive Mill and sent to a local composting facility.