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Strattons, UK

Distinction Winner - Small Accommodation

'As a business we have pursued a policy of environmental awareness; initially without any formal guidelines or targets rather a joint gut conviction that we have a responsibility for the world in which we live. Living in a listed building with it's constant demands on your time and wallet regarding restoration has only served to strengthen our perspective that we are merely the caretakers of a beautiful historic building, as we are caretakers of our planet'.

Strattons is a family run, seven-bedroom hotel and restaurant, which is also home to the owners Les and Vanessa Scott, their two children, three cats, two dogs, 20 chickens and twp rabbits with a staff of only nine people. The Strattons mission statement is to 'reduce, reuse, recycle, rethink, rework and recover'. They promote the health of the environment through a partnership with staff, guests, suppliers and the local community. The thrust of Strattons Health of the Environment Ethic is directed towards a sustainable future and emphasises realistic objectives and continued improvement.

Strattons currently recycles, reuses or composts most of its waste, leaving only half a wheelie bin per week - and that includes the family's waste! In the hotel office, for instance, fax paper is used four times - firstly as a faxed message, secondly the reverse side is used for printing the telephone log (with printer set on 'faint'), thirdly the paper is cut into scrap and made into restaurant order pads; lastly, it is composted down and used on the garden where obviously it helps to grow the vegetables which will be served in the restaurant.

By introducing a change in policy on the use of miniature soaps, shampoos, gels and foams, Strattons has made a significant reduction in its toiletry bill from o1080 in 1997/98 to just o180 in 1998/99.

q Waste Minimisation, reuse and recycling

Luxury items such as soap bars wrapped in wax paper, and shampoo, gels and foams in 250 ml bottles, have been replaced with Body Shop products (Cost saving from o1080 on 1997/98 to o180 in 1998/1999)
Careful recycling and creating holding points for materials has reduced the amount of rubbish created previously
Glass bottles, jars, paper, magazines, cardboard, plastic bags, egg boxes and mushroom boxes taken to recycling points
Paper re-used for multiple purposes - note pads, telephone logs, order pads and composted down and used on the gardens

+ Energy efficiency, conservation and management

Hotel electricity bill reduced by 19% during 1999
Low energy light-bulbs fitted externally and internally as replacements for existing bulbs
Coffee machine turned off between each serving session has saved o 200 per quarter
Draft proofing and roof insulation keeps rooms warmer in winter and cooler in summer and saves energy
All electrical appliances checked for their energy efficiency prior to purchase
Condensers on the back of the freezer and fridges are cleaned weekly to ensure optimal performance
Environmental information included in guest information leaflet, which includes requests asking guests to segregate used towels and turn off televisions, lights and radiators
Curtains insulated with wool fibre lining
Reduction in heating level from 23 degrees to 18-20 degrees

Ø Management of fresh water resources

Toilet cisterns fitted with 'hippos' made from recycled plastic bottles so that more than 20% water is saved per flush
Excess drinking water and kitchen waste water is used on gardens
Excess water from old drainage system collected through open surface water drains directed into underground tank and used to water gardens during summer months

Û Waste Water Management

Discussions held with Anglian Water over recycling of grey water

+ Hazardous substances

No hazardous substances used in the grounds
Weeds controlled through organic methods ie. strong smelling herbs
No aerosol products purchased

K Transport

One vehicle used as a multi-functional facility
Purchasing policy to buy locally reduces transport
All journey's must fulfil at least three purposes

H Land use planning and management

Designated recycling area created for wood kindling, leaves, compost bins, animal waste and wormery
Reclaimed space for a hen house

" Involving staff, customers and communities in environmental issues

Environmental policy developed in order to involve all members of staff, with reference points and targets
Weekly staff training sessions include environmental issues and suggestions
Joined the Greenpeace campaign aimed at avoiding GM produce
Essential to purchasing policy to buy locally
Involved in town initiatives aimed at reducing social and economic problems
Involved in community projects aimed at promoting sustainable tourism in the environmentally sensitive surrounding area

Y ' Partnerships for sustainable development

Involved in a number of partnerships whose aims include sustainable development
Member of the Eco Tech steering group
Involved in the 'Brecks Tourism Partnership', which aims to develop and promote sustainable tourism in the Brecks and involves local communities, tourism related businesses and the local environment
Member of East Anglian Food Link, working with farmers, growers and processors across the region
Member of the East of England Tourist Board who are committed to sustainable development
Member of the local tourism association

C Protection of air quality

Provide a 'smoke-free' zone for guests and staff
Awarded the 'Great Atmosphere' award by the North West Anglia Hotel Authority

O Noise Control

Cockerel kept with hens from dusk till dawn
Guests and visitors reminded to reduce noise level when leaving the premises at night

o Environmentally sensitive purchasing policy

Purchasing policy developed with emphasis on local economy
Minimising input of packaging
Organic food grown in own gardens
Organic waste food either used as animal feed or compost
Hen House built for eggs for the restaurant

Vanessa Scott

Strattons