Burnside Cottage is a remarkable testament to sustainable living, marking its transition to a greener lifestyle and business. This commitment is exemplified in the refurbishments aimed at enhancing energy efficiency; replacing old exterior doors and windows with modern, efficient ones, adding further layers of insulation to roof spaces, and switching to LED lighting. The property boasts a solar array for electricity and hot water generation, complemented by 100% green energy. Emphasis on water conservation is evident with aerated shower heads, dual flush toilets, and harvesting of rainwater for the garden.
The sustainable practices extend to their choice of food and cleaning supplies. Burnside Cottage champions ethically reared and locally sourced produce from local farms and smokehouses, while also incorporating homegrown lettuce and tomatoes into their meals. Their cleaning sprays, laundry products, toilet cleaners, dishwasher tabs, soaps and conditioners are all eco-friendly, vegan, and cruelty-free, prioritizing low waste and low carbon footprints. With their comprehensive waste and recycling process, they ensure that nothing that can be recycled or composted is wasted. For the future, plans are in place to create an allotment for growing more fruits and vegetables, installing additional solar arrays and bat roosting boxes, building a larger composter, and making further upgrades to enhance energy efficiency. Burnside Cottage truly embodies a blend of luxury and environmental responsibility.
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Certifications: Green Tourism (UK and Canada)
What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
Rainwater collection and usage
Use of non-toxic cleaning products
Serving organic food at the restaurant
LED lighting throughout the premises
Environmental manager appointed
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
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
