As momentum builds and pressure mounts for small businesses to reduce their plastic waste, the hotel manager of the UK’s greenest hotel shares her five top tips…
The Green House Hotel is an award-winning boutique hotel located just a stone’s throw from Bournemouth’s stunning beach. Famous for being as serious about luxury as it is sustainability, The Green House Hotel opened to critical acclaim in 2010 following an 18 month environmentally considered refurbishment. Every
element from the interiors to the food has been sourced with the highest standard in mind. Here, hotel manager Olivia O’Sullivan shares her advice on how businesses can do their bit to be more eco-conscious.
1. Stop using UHT milk containers in bedrooms and replace with fresh milk in reusable flasks which are not only more environmentally friendly, but also more appealing to guests
2. The same goes for toiletries- invest in fixed 300ml refillable bottles instead of the single use disposables
3. Cut back plastic in the bar by limiting the number of Tetra packs of juice and milk you use. Consider buying Pergal milk instead, which contains a gallon of milk in minimal packaging, and if you have the facilities why not freshly squeeze your juice?
4. When it comes to water use an onsite filtration system such as Belu or even opt for housewater where glass bottles can be used
5. Look to recycle as much waste as possible-we donate our milk tops to schools for arts and crafts and our wine bottle corks to Recorked. Suppliers are also paramount to being green, talk to them about how they deliver goods and ask to reuse pallets to build furniture and plant pots within the grounds
Voted the Best Green Hotel by Condé Nast, every aspect of The Green House Hotel has been developed on sustainable principles – from the building materials, the energy systems and even the bee hives on the roof. Everything from the crockery to the wallpaper has been painstakingly selected and evaluated for its carbon imprint.
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.
Electricity is produced on-site using an efficient Combined Heat and Power Unit which not only keeps the building warm, but makes a significant contribution to the UK’s sustainable energy goals.
In the two AA rosette Arbor restaurant you’ll find well-cooked, honest and imaginative food, with a huge emphasis on locally sourced organic produce while the bar menu boasts the country’s widest range of organic spirits and biodynamic wine choices. The kitchen team works closely with suppliers who stake their family name on the quality of their produce, ensuring the kitchen receives daily meat, vegetable and dairy deliveries from ethical suppliers based within a 50 miles radius. Its south coast location means the kitchen also gets the pick of the country’s fish and shellfish.
Outside, in the exceptionally manicured grounds, the commitment to sustainability continues as work gets underway on an eco-friendly garden project. Eight years since opening, the country’s greenest hotel is still striving to remain at the forefront of sustainability and ethical hospitality by constantly analysing best practices and reviewing modern technologies.
