Addressing our sustainability, environmental impact and approach, and ethics is something that has become of increasing importance to the team here. As such we are always trying to implement new ways to ensure we are being green and accountable across the board.
We have recently taken the steps to ensure our hotel and restaurant lighting is completely LED, some areas of the restaurant are also on dimmer switches to save energy. The corridor lights in the hotel and toilets are also on automatic sensors. Heat-saving insulation has been installed within the hotel and we have recently just switched energy providers to a company which has a more sustainable approach while still meeting our needs.
We take recycling very seriously. We work closely with the Ellgia Recycling plant in Scunthorpe who collect from us weekly and works to reduce the overall impact on landfill, minimising the impact on the environment, by educating its customers. We recycle all of our glass, cardboard, food waste and general waste with Ellgia, which sends all food waste to a local anaerobic digestion plant, where it is then broken down to produce biogas and bio-fertiliser.
We also have links to Quatra who come to collect our waste oil from the kitchen monthly. They recycle the cooking oil to create sustainable fuels, they also use any frying residues to produce biogas.
We ensure that we use only the best quality recyclable materials for things such as straws and takeaway packaging, we make sure that everything purchased is eco-friendly and that any containers used on-site are also recycled.
These strategic partnerships also extend to our laundry service. Working with Johnsons Stalbridge, we opt to use linen napkins – minimising our reliance on single-use paper napkins. They also provide our hotel bedding. When staying in the hotel we have a 2-day policy on bed changes, if you are a long-staying guest, to cut down energy and water costs.
In our bedrooms, we provide our guests with fresh milk daily in glass bottles to reduce the amount of plastic and wastage and each room is accessed by an electric key sensor on the door, the key is then recycled after stay and reused for another guest rather than disposed of.
Our kitchen team also likes to ensure we can do as much as we possibly can in this area. We have planted our own herbs, edible flowers and trees in the garden that we actually use for cooking and garnishing dishes. Everything here is homemade, to reduce the amount of waste and packing, and we also make our own infused spirits that we serve in cocktails.
We are currently in the process of installing an electric charging point on-site at the hotel, which we are hoping will be completed by the new year (2025).
We have just received a certificate from our electricity providers certifying that our business is running on 100% renewable energy for the next 3 years.
We also had a huge upgrade to our website recently. Our marketing agency supports our drive towards sustainability and only works with an eco-friendly server provider, meaning our online footprint is minimal.
Outside of sustainability, being a responsible and ethical business owner runs deep within the San Pietro family. Michelle and Piero, for example, are keen to encourage employees to further their knowledge with training, days out, and online courses. Employees have joined us from all walks of life and are always supported in the role they step into.
Michelle and Piero recognise the hard work that our team members put in daily and make sure this is celebrated. We work alongside a system called ‘Tronc’ that generates our monthly service charge and shares 100% of this additional revenue equally between the team.
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