GREEN POLICY

Gas and Electricity
All gas appliances in the main hotel kitchen have been replaced with an all-electric system. We use electricity for more than 90% of heating and hot water, changing from gas. We keep lighting in all public areas to a minimum overnight except emergency lighting. We have replaced all lamps in all guest bedrooms and corridors with LED energy-saving bulbs, which has reduced energy output from 40w to 4w.

Water
To reduce the amount of water used, we have installed a new water system in which hot water is produced on demand, rather than stored, through an induction boiler. The water flow management is balanced by the boiler controlling the amount of water used and there are sensors for urinals.

Our water quality is regularly checked to make sure it conforms to the latest EU legislation.

Air conditioning

This year we installed an inverter driven compression air conditioning system.

Buildings
We carry out regular maintenance checks on all the hotel buildings.

Waste Disposal
All waste must be disposed of in accordance with the relevant legislation:

• The Environmental Protection Act 1990
• The Controlled Waste Regulations 1991
• The Special Waste Regulations 1996 (as amended)
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Recycling
We recycle paper, cardboard, glass, food and vegetable oil. We also work closely with Hamilton’s Waste, who as a company specialise in environmental solutions called to find new ways to recycle waste. We have a detailed report system with them to ensure we are now ‘Zero waste to landfill’. The kitchen trimmings of vegetables are fed to our Highland Cattle.

Equipment
Disused or dilapidated equipment that is capable of being broken down into reusable components is disposed of by a registered waste contractor under The Waste Electrical and Electronic Equipment Directive (WEEE) regulations. Our grounds vehicle is electric.

Kitchen Garden

Rhubarb has been cultivated at Prestonfield for centuries and is still produced and served in our restaurant, named after it. Our kitchen garden grows lettuce, stem broccoli, carrots, courgette flowers, chives, kale, mint, peas and many other vegetables and herbs in season.

Food and drink
Prestonfield has a policy of purchasing the freshest Scottish, local, seasonal ingredients available. Where possible we use local suppliers to reduce our carbon footprint. Where food cannot be sourced locally then all other food is sourced from the UK (exception for Northern Sea Fish) All the meat we buy is British and we use Fairtrade produce whenever we can (with the exception of veal).  Rhubarb Restaurant is a member of the Scottish Beef Association and has the VisitScotland Taste Our Best accreditation.

Pollution control

Air
Vehicles are not permitted to leave their engines running while delivering to the premises.

Drainage
Grease traps are used throughout the kitchen and a planned maintenance programme is in place to maintain all drains on a regular basis.

Green achievements
Prestonfield fully understands its responsibility to minimise its impact on the environment and is committed to this at all levels of the business.

• Restore the existing fixtures and fittings for future generations.
• 100% of all lights are LED.
• Reduced electricity, gas and water consumption and costs by 10%.
• Committed to reducing one use plastics
• Prestonfield staff use the Bike to Work Scheme
• All food, waste garden leaves and grass cuttings are composted