BrewDog DogHouse Manchester, the city's first carbon negative beer hotel, has drawn praise for its trailblazing green policies and practices. Sustainability is in the DNA of this unique establishment. A distinct feature is the green roof, designed to optimize air flow, reducing dependence on artificial air conditioning. Cutting-edge, triple-glazed windows work effectively to block heat and cold, while the hotel's engagement in eco-friendly initiatives, such as reforestation and wildlife conservation, underscores its commitment to the environment.
Inside, organic food graces the menu at the restaurant, and LED lighting illuminates the premises. Measuring its carbon footprint using recognized CO2 tools, BrewDog DogHouse Manchester walks the talk in eco-conscious hospitality. Bicycles are provided for guest use, helping to reduce traffic pollution, while waste management is thoughtfully approached with separation into at least three categories and the provision of recycling bins in guest rooms. The use of disposable cups, glasses, plates, and cutlery is avoided, and towels are only changed upon request, both measures to conserve resources.
Part of the BrewDog Carbon Negative chain, the hotel offsets emissions via the Lost Forest initiative and by utilizing waste ingredients in its beer and spirits production. Uniquely, this hotel is a zero-energy building, with a net energy consumption of zero on an annual basis. Serving locally produced ingredients in meals, and offering a vegetarian alternative menu, the restaurant is committed to reducing its carbon footprint. The hospitality industry could learn much from BrewDog DogHouse Manchester's successful blend of hospitality and eco-friendly operations.
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What makes your hotel/accommodation eco-friendly? Green roof
The structure maximizes air flow to reduce the need for air-conditioning
Windows that block heat/cold (i.e. triple-glazed windows)
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
Serving organic food at the restaurant
LED lighting throughout the premises
Carbon footprint is measured by recognised CO2 measurement tool
Bicycles provided to guests
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
Zero-energy building (zero net energy consumption on an annual basis)
Most of the ingredients used to prepare meals are locally produced
A vegetarian alternative menu is proposed in the restaurant
