Balmillig B&B exudes charm not only for its comfort but also for its commendable commitment to sustainability. Over the years, this 4-star abode has been continuously upgraded with an aim to minimize its environmental impact, and presently, it boasts an Energy Performance Certificate rating of C, with ambitious plans to reach a B rating through future improvements. Guests are invited to be part of this eco-conscious journey by choosing sustainable travel options such as walking, cycling or using public transport. There's ample cycle storage available, and local footpath maps and walking guides can be purchased to encourage exploration of the surrounding countryside.
The B&B exemplifies sustainable practices throughout its operations. From sourcing local and Scottish produce for the breakfast menu to using eco-friendly cleaning products, and from recycling all possible waste to growing tomatoes, grapes, and lettuce, every effort is made to lessen environmental impact. Energy consumption is monitored closely, and measures such as installing solar panels, using LED lighting, and double-glazing windows and doors have been taken. A touch of nature is added with bird feeders, bat boxes, and a pond that is a favourite among local birds and frogs. Balmillig B&B also supports local and national organizations that promote heritage, history, and environmental interests, making it a sterling example of a sustainable business.
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What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
The structure maximizes natural light to reduce the need for lighting and heating
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
Rainwater collection and usage
Use of non-toxic cleaning products
LED lighting throughout the premises
Environmental manager appointed
Employees are trained to follow environmental policies
Electric car charging station(s) available
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
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
