Embodying a commitment to sustainability, The Old Vicarage prioritizes eco-friendly operations with a focus on minimizing environmental impact. Compliance with environmental legislation and approved codes of practice is a given, but the establishment goes further by actively monitoring and reducing energy, water, and other resource usage. Pollution, emissions, and waste are continually reduced, and risks associated with environmental and social issues are kept to a minimum. There's a conscious effort to participate in sustainable business practices and support other businesses in doing the same. Moreover, the local and wider community are encouraged and assisted in sustainable practices. A key aspect of their strategy includes a continuously reviewed action plan for further improving environmental and social performance.
Visitors to The Old Vicarage also have a role to play in the establishment's sustainability efforts, thanks to the Responsible Visitor Charter. This initiative encourages guests to conserve energy, use local transportation or active travel methods like walking or cycling, shop locally, and recycle. There's an emphasis on respecting nature, whether by using footpaths responsibly or not leaving litter. On-site, the inn operates with a 100% green electricity supply, energy-saving light bulbs, an environmentally friendly wood pellet boiler for heating, and wireless thermostats in public areas. An impressive recycling program is in place, which extends to food waste that is either fed into a local biomass digester to generate electricity or composted for use in the kitchen garden. The Old Vicarage is also exploring a carbon-offset scheme, making it a model for sustainable operations in the hospitality industry.
Show more
What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
Windows that block heat/cold (i.e. triple-glazed windows)
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
Use of non-toxic cleaning products
LED lighting throughout the premises
Employees are trained to follow environmental policies
Toilets flush up to 6 litres per flush
Signs in the rooms informing guests that towels will only be changed upon request
Toilet paper made of non-chlorine bleached paper or awarded with an eco-label
Waste is separated into at least 3 categories
Recycling bins in guest rooms
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
Most of the ingredients used to prepare meals are locally produced
A vegetarian alternative menu is proposed in the restaurant
An energy audit is carried out at least once every five years