OUR GREEN POLICY

Our moral obligation and inherent sense of respect to conserve is important to all staff members. We believe looking after the environment will lessen our carbon footprint and increase profitability.

  • No materials that are harmful to the environment are used.
  • We re-use as many products and supplies as possible rather than buying new ones.
  • We have implemented practices that reduce waste.
  • We use our own free-range eggs and vegetables as far as possible.
  • All leftovers are sorted and fed to the free-range chickens and earthworms.
  • Other degradable organic kitchen and garden materials are used to make compost which is used in the gardens.
  • Old cooking oil is kept in containers to be recycled.
  • All aluminum cans, plastic material, tins, paper, cardboard and bottles are sorted into separated containers which are collected by the Breede Valley Association for Persons with Disabilities. These materials are then sold to be recycled.
  • Cloth napkins and drying cloths are used instead of paper.
  • We use bio-degradable washing materials.
  • No plastic crockery and cutlery are used.
  • Condiments are served in refillable containers and no pre- packed sachets are used.
  • Ordinary tap water is served unless guests prefer to buy bottled water. In this case plastic bottles are recycled.
  • The use of energy-consuming equipment is discouraged.
  • Energy-saving lightbulbs are used where dimmers aren’t used.
  • All unnecessary lights are switched off.
  • All clean water in jugs is re-used in the herb garden.
  • Priority is given to saving water and electricity. For example baskets for dishwashers must be fully packed before washing.
  • The temperature of deep-fryers is regulated to prevent cooking oil from burning.
  • Gas switches are closed and deep-fryers are switched off when not in use.
  • Menus are compiled by using dishes that use less energy
  • Air conditioners are used when necessary and guests are advised to do the same.
  • Hot-water geysers are fitted with time-delay switches.
  • Vehicles are parked on the lawns when washed, using buckets of water.
  • Hydro meters are used to determine when it’s necessary to irrigate gardens.
  • Trips to town are planned to pick up staff and buy the necessary groceries.
  • Located on a smallholding just outside of the town, we are able to produce much of the fresh produce ourselves.
  • This includes spinach, lettuce, pumpkin, butternut, baby marrows, herbs, olives, lemons, flowers, aubergines, green peppers, pomegranates and granadillas.
  • Our own compost is used to fertilise soil.
  • Where possible grey water is used to water parts of the gardens.