Tel. +44 (0)1273 600030 (UK)
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We are working towards a minimal environmental impact approach to the running of the Centre, the estate and all its activities. We have already have a number of eco-measures in place as listed below and are committed to a process of continual improvement when economics allow.
Staff and visitor awareness: All staff and visitors are made aware of the Centre's eco-practices and encouraged to play a part in our minimum impact approach. Eco-management is built into our staff training and we have a continual Eco-review system in place. We have a Guest Code of Practice displayed, an Eco awareness section on our website and have introduced a Carbon offsetting programme enabling visitors to sponsor tree planting on the estate.
Waste: For some time we have operated a reduce, reuse and recycle policy and we are continually reviewing this to ensure a minimum impact approach. Where possible food and cleaning items are purchased in bulk and stored in reusable containers. Glass jars are reused for jam making and preserves and in the garden we reuse plastic containers for seed pots and cardboard for mulch. Plastic, glass, paper/cardboard, tins/cans, batteries and printer cartridges are sorted and recycled. Food waste is either composted or fed to our chickens. We are working towards increased management of harvest waste through food preserving and freezing (soon to have 2 pigs for waste recycling and manure production).
Energy: Communal areas are heated by wood burning stoves burning firewood from the estate. All lighting is now provided by low energy bulbs and we have a policy of stringent management of timers and thermostats. In the short term we will look towards adding more thermostats to rooms and radiators and in the long term we plan to introduce sustainable energy sources. Cavity wall insulation has recently been installed in our 1960s hostel building and energy consumption is a factor in the purchase of all new equipment. Our electricity is purchased from a company who capture 79% of their power from sustainable energy sources. We monitor our power and strive to make consumption economies where practical.
Food: All meals are vegetarian and as much food as possible is sourced from our organic vegetable garden, fruit beds and orchard. All these areas are fertilised with our own compost and horse manure and managed without the use of pesticides or other chemicals.
Water: Rain water is harvested for garden use and we aim to make more use of our abundant supply of rain by installing water butts under the drain pipes. Water is conserved by using water conservation gadgets in toilet cisterns. Consumption is monitored and economies are reviewed. Ecological cleaning products are used in most circumstances.
Estate Management: The 50 acre estate is surrounded by forestry commission plantations and we have always resisted the encroachment onto our land and engaged in the planting of indigenous trees. We have recently created a 10 Point Eco-diversification plan for the estate and are working on a new development enterprise - The MIST project (Minimum Impact Sustainable Development).
This involves the development of our land in an innovative and environmentally friendly manner using sustainable building techniques and at the same time creating a nature reserve and a series of educative and experiential activities which can be accessed by visitors and locals.
Community
Green businesses and support of local purchasing. We actively promote other attractions in the vicinity and support the local hostelries by arranging minibuses to traditional music sessions in the evenings. We already grow our own vegetables and make bread and jam and we are researching economic ways to source more food and cleaning products from local suppliers.
Started in 1993 as a hostel - the centre has grown organically over the years to become a workshop, holiday, tour and retreat venue. Cari Ryan, Sonja O'Brien and John Harrison, the three owners who are musicians, artists and threrapists, stive to run a sustainable complex with a strong Environmental policy. Our mantra is reduce, reuse, recycle and our ethos is based on creating an environmentally sustainable business having a minimal impact on the earth. The Boghill kitchen is renowned for its delicious nurturing vegetarian food sourced primarily from the adjoining organic garden and orchard.
We invite every traveller who books a holiday via us to send in a review. Because we don't run the holidays they're completely independent and unedited... remember to read between the lines though, as two people on the same holiday can have different views!
