Luxury hotel and spa nr Dover, Kent

Over time, we have been implementing policies and systems designed to reduce the impact we have on our natural environment. We focus on water conservation by using water-efficient cisterns and treat our own waste water on site. We also use collected rainwater in appropriate circumstances and of course use our own well water. We aim to significantly reduce our carbon footprint over time with implementation of recycling and energy conservation systems and aim to use state-of-the art alternative energy generation equipment in the very near future.

In 1998, we installed a new technology in the form of combined heat and power systems in our spa. This has had the effect of retaining and reusing the heat which otherwise would be lost in the generating of electricity. The positive consequences of this are that there is a reduction of carbon into the atmosphere by the more efficient use of energy. In addition to this, we have signed up to the Green Tourism Business Scheme and use low energy light bulbs where possible.

Launched in 2007, our waste management programme directs our waste from landfill towards “Reduce, Re-use and Recycle”. We are now extracting glass, cardboard, newspapers and aluminium cans from our waste streams and have invested in equipment for the on-site treatment of organic waste which is prepared and passed for composting.

We also support the local Sustainable Communities Project (launched 12th March 2008) - St. Margaret's-at-Cliffe and St. Margaret's Bay has been earmarked as a 'Low Carbon Community'. The hotel is actively engaged in promoting this campaign through individual involvement and sponsorship of various schemes such as The 'Green Footprint Group' set up by the Dover Grammar School for Boys. An initiative which offers workshops and advice on green issues to the local primary school. Members of the hotel team have also had involvement in the steering group which set up a company which now provides meals made from locally sourced produce to over 1500 students in local schools.

I am also heading-up a group which brings together accommodation providers, restaurateurs and other tourist related service providers in the immediate locality to promote and sustain a responsibly run tourism destination. The hotel employs a staff of around 30 all from the immediate local area. All staff live within a 5 mile radius and are encouraged to use sustainable forms of travel to and from work. The restaurant relies heavily on the local community and partnerships with local businesses to supply produce. Locally reared meat is prioritised as is locally grown fruit and vegetables from ‘The Garden of England’. All fish used is from sustainable sources mostly from local day boats. We also use produce from our own gardens and orchards.

We constantly challenge ourselves to provide the right environment for our guests and staff team. To achieve this, we rely heavily on external resources, such as water, energy, waste-recycling services, wholesome food products, eco-friendly cleaning materials, detergents, and laundry services. In fact, we depend on the very same items we use in our homes, but in greater volumes. We also realise the need to protect our natural environment and, as such, we place huge importance on the management of precious resources. Over time, we have been implementing policies and systems designed to reduce the impact we have on our natural environment.

We have in-room signage to encourage guests to use towels in a responsible manner. Ecover is used where ever possible. No bleach products are used as we have our own water septic tank and sewage system in place. We use 100% recycled paper in our office and are in the process of transferring all promotional material to Conservation brand and Treesaver stationary.