The Green House Hotel: The Eco-friendly Hotel AlternativeFrancescaPalange
Olivia O’Sullivan – General Manager of the leading Eco-hotel The Green House Hotel
Back when The Green House Hotel opened in 2010, we had a vision to create the most sustainable and eco-friendly hotel in the UK.
The values and ethos of the hotel reflect my own personal values, and as a team we consider the ethical value of everything we do.
Eight years on we are an award-winning destination venue, striving to remain at the forefront of sustainability and ethical hospitality by constantly analysing best practices and reviewing modern technologies.
At The Green House Hotel we are proud that every element from the interiors to the food on your plate has been sourced ethically and with the highest standard in mind. Every decision made within the hotel is evaluated for environmental impact, to ensure we are sustainable to the core.
The guest room wardrobes and desks were handmade from Ash trees felled either by tree surgeons or storms while the entirely natural beds were uniquely created for the hotel. The wallpaper, designed by students at London’s Central St Martin’s, was printed on FSC paper using vegetable inks and wrapped in natural starch.
The Arbor Restaurant uses low-energy induction cookers, sustainable floor timber, and only sources the best quality, ethically produced local ingredients to reduce their food miles.
We work with a variety of local producers, independent farmers and organic suppliers to ensure our guests receive the best quality food and drink. Using produce that is seasonal as well as local and sourced from suppliers who share the same ethical values, is key.
By reducing food transportation miles, which contribute to carbon emissions, and reducing waste products, we minimise our environmental impact.
Customer demand for sustainably sourced food has never been stronger, with people wanting to know where the food on their plate has come from. It’s great to see an increase in restaurants making more informed decisions, whether it’s getting rid of single-use plastics or using ethically sourced produce, the British restaurant industry is becoming more sustainable.
In the case of food sourcing especially, there’s often a chance to go beyond this and help encourage genuine positive change.
Our kitchen team are constantly coming up with creative ways to use the ingredients available to them to reduce food waste. The little food waste that is produced goes to Eco Sustainable Solutions AD (Anaerobic Digestion) plant at Piddlehinton, near Dorchester whereby renewable energy is created.
I have been heavily involved with the hotel’s latest project, the new eco-garden. The garden is an important space for so many reasons and works in three ways, a romantic setting for couples, a landscaped outdoor eating area, as well as a haven for wildlife.
Every element created is as eco-friendly as possible, using organic soil, local planting, reusing materials on site already, sourcing other materials as locally as possible. The garden features a ‘bug-hotel’ and outdoor bar sponsored by Black Cow Vodka, a local company who share our values.
It is our mission to remain one of the top eco-hotels in the world, and continue to minimise our environmental impact, in the hope that many others in the industry will follow.
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