Waste Management
Recycling:
We recycle and separate as much of our waste as possible:-
Cardboard and paper waste is crushed & baled in our Miltek Baler and donated to Settle Swimming Pool project. The cardboard from the community is then sold to a local recycler and the funds raised used to keep our local swimming pool open.
Plastic and metal containers are separated from our main waist and recycled.
All glass is separated and collected by the local council for recycling.
Our kitchen oil is collected by the Clapham Community Cooperative group who recycle the oil into Bio-diesel.
We have paper recycling bins where all our newspapers and paper are placed. We also re-use paper so both sides are used when printing reports and other internal document so that we further reduce waste.
Charities:
We recycle our ink cartridges by sending them to a charity called Tommys. This helps them to raise money to be able to carry out necessary research for the well being of babies before they are born.
We have joined up with Millennium Trust to donate funds to support their woodland restoration project and donate the costs of planting native broadleaf trees to be planted in the Yorkshire Dales.
Environmentally Friendly:
By choice we have selected and work with Northern Environmental, who provides us with a range of ecologically sound chemicals and products that are used in the cleaning of the hotel. They ensure that the products we buy from them are environmentally friendly and there environmental policy can be viewed at www.nenviro.com
We had a new oil tank installed to replace the older metal one. The new plastic tank reduces the risk of oil spillage and helps protect the environment.
Using Local Suppliers, Organic Foods And Fairtrade:
We have enjoyed developing a strong working relationship with many excellent local farmers and groups who are all also committed to quality and sustainable farming practices. All our suppliers are as local as possible so that food miles are kept to a minimum. In some cases produce is piggy-backed to us to save cost and waste e.g. Mansergh Hall brings their own farm produce together with the Milk and Cream from Low Sizergh Barn Dairy
We have created our own herb and vegetable garden that provides some of our herbs, vegetables and garnish. The land we have available is small so we also work with
Growing with Grace a local organic growing cooperative 2 miles away, who provide us with freshly picked seasonal vegetables and with us are experimenting with growing ‘heritage’ varieties not normally seen and often specifically for us.
With Growing with Grace we work with local schools to help educate and inform on food issues, healthy eating etc. This is reinforced with competitions leading to winners using their ‘recipes’ in our Restaurant
Potatoes are provided by the Clapham Community Cooperative just 1.5 miles away in the next village.
Our eggs are organic and come from a local supplier in the next Dale.
We have a wine list with 70% (and growing) of our wines either organic or bio-dynamic.
We have a wide selection of fair-trade produces such as tea, coffee, cocoa and sugar.
Our list of ‘where does it all come from’ can be found under our dining section.
Saving Energy And Water:
We use Eco-pure washing liquids in our own on site highly energy efficient Meile laundry. Eco-pure is so mild we do not use a softener and save significant quantities of water.
We use a new unique bacterial digester for our gent’s toilets therefore saving on water wastage as the urinal does not need to be flushed as often.
We have installed a water purifier that allows us to provide cost effective local still and sparkling water in reusable but stylish branded litre bottles. This water is used in the bedrooms and restaurant and has reduced our glass waste by 40% in 2010.
Our energy needs are being reduced by installing low energy long life light bulbs. The laundry equipment and our Combi oven are energy efficient.
We use low energy lighting throughout most of the hotel.
Homemade Produces:
Our kitchen team make as much “home-made” as possible with bread, jams, fruit compotes, yoghurt, cereals, biscuits and cakes all being made on site by our very talented chefs.
Reducing Waste:
We compost most of our vegetable and garden waste which is used to fertilise our vegetable patch and garden.
Peelings and other kitchen scraps are sent to our 2 pigs looked after on a local farm. These pigs are fattened on the scraps and then butchered into Sausages and Chops which are shared free amongst the staff at the Hotel.
In our bedrooms for the guests we supply Molton Brown toiletries which they leave in the room for the next guest. We refill these and by doing this we reduce the amount of plastic bottle waste and save on fuel miles.
Future Plans:
We are in the process of changing the hotels heating and hot water systems to a wood pellet boiler, benefit from lower fuel costs and also lower carbon emissions.
Our existing loft insulation is also to be improved using natural wool solutions.
We continue to invest in more energy efficient light bulbs throughout the hotel where we haven’t yet fitted any. Areas particularly of interest is in new dimmable LED light systems for our public rooms.
Next spring we are planning to extend our veg garden by reclaiming an under used area at the back of the hotel and hope to soon be growing more ingredients from our own land.