Enviromental Policy Statement.
43 The Promenade,
We are a guest house providing 5* accommodation in Arnside, Cumbria.
Number 43 has made a commitment to ensure that its operations take into account any resulting impact on the Environment.
At Number 43 we will work towards:
- Ensuring that relevant Environmental Legislation and Regulation is understood and complied with
- Reducing Energy Usage by increased Energy Efficiency
- Using raw materials are used in a manner that reduces waste
- Re-using or Recycling Waste when possible
- Purchase and use of environmentally friendly materials whenever possible and appropriate
- Raising the awareness of staff and customers so that everyone may be involved
- Operating the Business in an environmentally sensitive manner
- Providing locally sourced produce where possible
- Helping Increase Biodiversity in the nearby Gardens and Hedgerows.
- To continually assess and improve our environmental strategies and performance
- Additionally, Number 43 will work towards achieving the following:
- Ensuring that relevant Environmental Legislation and Regulations are complied with.
- Register with the Hospitality Association, Business Link and the ‘Search and Send’ service provided by CREA to keep up to date on relevant legislation.
Reducing Energy Usage by increased Energy Efficiency by implementing the following procedures
- Ongoing replacement of Light Bulbs with Energy Saving Bulbs.
- Encouraging a ‘Switch Off Policy’ with Staff and Guests
- Turn down dimmer switches where possible
- Ensure staff are aware of requirement to turn down/ off radiator thermostats when rooms are not booked out
- Close curtains where appropriate
- Ensure staff are aware not to over fill kettles
- Turn down/ off heating on floors where all rooms are not in use
- Ongoing program of installation of double glazing
- Ensuring all new appliances are ‘A’ rated
- Ensure that staff know and guests are asked not to leave appliances on standby.
- Use of Dryer Balls (Saves 25% on running time)
- Cover pans where possible to reduce energy consumption.
- Simmer vegetables rather than rapidly boiling them as they will not cook any quicker but you will use additional energy.
- Check the levels of thermal insulation on all cooking appliances to avoid unnecessary heat loss.
- Avoid opening oven doors by using the viewing windows to inspect food.
- Equipment too soon and switch it off when it is not required Monitor the heat-up times for equipment. Ensure that you do not turn on.
- Read the Envirowise guidance on operation of refrigeration and chiller units.
- Walk round with employees to help identify where energy is being wasted and help to spot opportunities where for potential savings can be made.
Promote the use of raw materials in a manner that reduces waste:
- Use fabric serviettes not paper ones
- Use recycled products wherever possible: Toilet rolls, Tissues etc
- Large bottles of toiletries in bedrooms rather than individual ones
- Endeavor to print literature on recycled paper.
Re-using or Recycling Waste when possible
Make guests aware of the boxes located in their bedrooms for recycling bottles and newspapers. Ensure staff are trained in appropriate separation of waste for recycling. This will typically include:
Purchasing environmentally friendly materials when appropriate. Move away from general chemical cleaning products in favour of use of:
- Tin cans etc
- Micro Fibre Cloths
- Eco Balls to replace traditional washing powders and soaps
- Raising the awareness of staff and customers so that everyone may be involved
- Ensure that all staff read, understand and put into practice the Number 43 Environmental Policy
- Ensure that there is information relating to our Environmental Policy and environmental objectives in the guest manuals in each bedroom
- Ensure that all guests are aware of the Public Transport services to, from and within Arnside and the surrounding area
- By linking up with AONB and having their literature and information prominently placed within each room
- Discussing with guests, the delights of the unspoiled natural area waiting to be explored on foot without needing transport.
- Implement a walk-round survey to help identify where energy is being wasted, and focus on key areas in which savings can be made ie: heating, lighting and appliances that are left on when not being used. Thus demonstrating my own commitment to reducing carbon emissions, and encourage my staff to follow my example.
Operating the Business in an environmentally sensitive manner
Wherever and whenever possible we will:
Wherever and whenever possible we will not:
- Use appliances on short programmes where possible
- Good maintenance- mending dripping taps etc
- Leave taps running
- Use the dishwasher half full
- Download and print unnecessarily
- Leave lights on
- Leave doors open unnecessarily
Provide locally sourced produce where possible
Ensure that staff and guests are aware that we locally source wherever possible ie;
Furniture: Lloyd Loom Made in the UK
Beds: Made in Cumbria
Carpets: Made from Herdwick wool
Artwork and Soft Furnishings: Locally sourced
Crockery and China: Made in England
Food: Predominantly Local Fish, Meat, Dairy, Bread and Apple juice and toiletries sourced from within a 20 mile area
Help Increase Biodiversity in the Gardens and Hedgerows by taking the following actions :
To continually assess and improve our environmental strategies and performance
- Not cutting hedges whilst in flower
- Planting scented flowers
- Installing Blue Tit boxes
- Installing a bird bath for ground feeders (There are a lack of ponds in the area due to the close proximity of Arnsides’ main water feature!)
- Bench mark and compare energy, fuel and water bills
- Import best practices
- Ensure staff are involved and their input is encouraged and welcomed
- Assess strategies and performance at different times of the year and times of day
- Ensure staff are included in assessments to actively encourage interest and be proactive in wanting to work to and improve our policies
Number 43 is committed to promoting sustainability. Concern for the environment and promoting a broader sustainability agenda are integral to Number 43’s professional activities and the management of the organisation. We aim to follow and to promote good sustainability practice, to reduce the environmental impacts of all our activities and to help our guests to do the same.
Our Sustainability Policy is based upon the following principles:
- To integrate sustainability considerations into all our business decisions.
- To ensure that all staff are fully aware of our Sustainability Policy and are committed to implementing and improving it.
- To minimise the impact on sustainability of all activities.
In order to put these principles into practice we will:
Travel and meetings
- Walk, cycle or us public transport to attend meetings etc, apart from in exceptional circumstances where the alternatives are impractical and/or cost prohibitive.
- Avoid physically travelling to meetings etc where alternatives are available and practical, such as using teleconferencing, , and efficient timing of meetings to avoid multiple trips.
These options are also often more time efficient, while not sacrificing the benefits of regular contact with partners
- Reduce the need for our staff to travel by employing locally and supporting the use of public transport
Purchase and consumption
- Minimise our use of paper and other office consumables, , and identifying opportunities to reduce waste.
- As far as possible arrange for the reuse or recycling of all waste, including paper, computer supplies and redundant equipment.
- Reduce the energy consumption of equipment by purchasing energy efficient equipment and good housekeeping.
- Aim to maximise the proportion from renewable energy sources, whilst also supporting investment in new renewable energy schemes.
- Ensure that timber furniture, and any other timber products, are recycled or from well-managed, sustainable sources and are Forest Stewardship Council (FSC) certified.
- Buy local produce and reduce Food miles, reduce food waste by correct purchasing
- Undertake voluntary work with the local community and / or environmental organisations
- Ensure that any staff that we employ take account of sustainability issues in their communication with guests.