Daisybank Cottage Boutique Bed and Breakfast has woven environmentally conscious practices into the fabric of its daily operations. The whole establishment is maintained using eco-friendly products, thus minimizing pollution. Energy conservation is prioritized, with low energy light bulbs installed throughout the property. To further reduce the carbon footprint, Daisybank Cottage encourages the efficient use of light, imploring guests to switch off lights when not in use.
A strong emphasis is placed on waste management, with robust recycling practices in place. Materials such as cardboard, plastic, glass, newspapers, magazines, and cans are all regularly collected for recycling. Energy efficiency extends to the infrastructure of the cottage itself, with recent insulation to the highest standard and the use of an energy-efficient boiler for water heating. Local shopping, supported by home delivery services and The New Forest Marque products, helps lower food mileage. Guests are urged to explore the local area on foot, bike, or horse, further promoting eco-tourism. The property also features a secure bike shed with an electric bike charger, as well as a Rapid EV charging facility for electric cars, facilitating a green mode of transport.
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Certifications: Green Tourism (UK and Canada)
What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
Written environmental policy statement in place
The structure maximizes air flow to reduce the need for air-conditioning
The structure maximizes natural light to reduce the need for lighting and heating
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
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
Electric car charging station(s) available
Toilets flush up to 6 litres per flush
Signs in the rooms informing guests that towels will only be changed upon request
Waste is separated into at least 3 categories
Recycling bins in guest rooms
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
Zero-waste hotel/accommodation
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
