Nancenoy, Constatine, Falmouth, Cornwall, TR11 5RP

Tel.0132634033

   Trengilly Wartha Inn Environment Policy

 

Food :- Where ever possible we use local produce, to cut down on food miles.

Cooking:- We have recently renewed all our cooking equipment in our kitchen, which has reduced gas consumption by 25%. We also have dish washing facilities that use less power, water and chemicals.

Beer:- Whilst we offer bottle beers and recycle all the glass, the most environmentally sound drinks are draft local ales, as the kegs are reused and the beers are produced locally.

Wine:- This is obviously from all over the world, having a large carbon foot print, but we do try and use smaller producers and local suppliers to minimise the impact.

Coffee:- All our coffee is fare trade and organic from Origin Coffee, based in Constantine, we also use local milk and cream.

Ice cream:- Is made locally in St. Keverne by Roskillys, who are very environmentally sensitive, even running vehicles on recycled cooking oil.

Water:- Whilst we have our own supply we try to save water where possible.

Electricity:- We are slowly finding ways to reduce usage, low energy bulbs where possible, lights are turned off when not required, bar fridges are switched off from midnight till 9am in the morning, cellar coolers are only used when outside temperature is higher than 10 degrees, house keepers are instructed to make sure lights, TV etc. are not left on when no body is in the rooms.

Staff:- Lots of our staff live locally, some walk to work and others do share lifts etc.

Waste:- All glass, plastic, oil and cardboard is recycled, we also compost every thing we can from the kitchen.

Heat:- The main bar is heated with a wood burner with locally produced logs; it also has a back boiler on it that heats upstairs. All other areas having central heating with thermostat radiators. Our loft is insulated and double glazing is used up stares.

Laundry:- There are notices in all our rooms to show guests what to do with used laundry to avoid unesessery washing of towels etc. The new Bistro does not use table clothes this alone has significantly reduced our laundry bill.

The Garden: This Winter we have planted over 100 trees in our woodland areas this is just the start of our program of wildlife and woodland areas. The lawns do need mowing so we have cut down on the area by fencing it off and grazing goats on it. This has two advantages as the goats cut the grass and eat vegetable waste from the kitchen.

Future Projects:- We are looking in to generating electricity from our stream. The beer garden is soon to be landscaped and will be heated with a ground breaking heating system. Also in the garden we are planting indigenous trees in the furthest meadow and are slowly looking at other ways to reduce the areas that need mowing.

Help:- If you have any advice on how we could save energy please let us know?