search.noResults

search.searching

saml.title
dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
Sustainable Hotel oSustainable Hotel of the Yearf the Year Sponsored by Cano Water


THE SHORTLIST Hilton London Metropole


London Heathrow Marriott


South Lodge


WINNER South Lodge 2023


Sustainability runs through the heart of South Lodge hotel, its green focus perme- ating every department. General manager Dan Wait and his team of 200 colleagues look after the 88-bedroom hotel set amidst 93 acres in West Sussex’s South Downs. South Lodge has considered endless oppor-


tunities to create a greener business and waste has been minimised, with tips that could be adopted across the industry. For instance, in its meetings and events spaces, delegates are only provided with notepads and pencils on request; a ‘wasted burger’ has been created using the pulp leftover from juices; and toilet roll tubes are repurposed to nurture seedlings in the gardens. Larger-scale initiatives include the intro- duction of a Rocket Composter, which saw 2.3 tonnes of food saved from wastage between April and June, with compost returned to the estate’s soil, while kitchen ranges are now induction and use renewable electric- ity. The latest technology has been adopted to measure the hotel’s carbon output in an attempt to minimise its impact on the planet and South Lodge is on target to meet its annual carbon reduction of 4%. The hotel’s journey has seen it liaise


closely with suppliers to communicate green efforts and ask them to share ESG policies as it seeks partners who are like- minded when it comes to sustainability. In the kitchen, chefs use home-grown ingredients from its walled garden or produce from local Sussex suppliers – no avocados on this menu – while a 100% biodegradable food wrap containing no microplastics has replaced clingfilm. No palm oil is used in the kitchen, and Klimato has been implemented to provide carbon labeling on menus and help educate guests. The hotel also partners with Olio to


83


“They are ‘walking the talk’ with B-Corp certification” Kevin Brooke


share surplus food with the local community, taking the restaurant ever closer to its zero- waste dining ambitions. Over the past year, 1,267 trees and 317


shrubs have been planted and, by working with Land App, the hotel is using its 93-acre estate to remove CO2 from the atmosphere. For instance it has planted a six hectare vine- yard, in partnership with Ridgeview, which will help increase carbon sequestration, and extracts from the vine leaves are even being used to develop its own skincare range in collaboration with Pelegrims. As part of the Land App project, the hotel


has taken the time to better understand its grounds and wildlife inhabitants and promote the beauty and benefits of the Sussex country- side through developing of nature immersion activities, such as forest bathing, open-water swimming and ice bathing for guests. Driving change that benefits both planet


and business is what made this nomination stand out, proving that a focus on waste and biodiversity, along with close attention to staff wellbeing and charitable work, can see a hotel evolve and make a difference to both the guest and the planet.


WHAT THE JUDGES SAID “They are ‘walking the talk’ with B-Corp certification and embracing the nature around them, including their team’s mental health. South Lodge is evolving in a modern way and engaging relevant tools to improve.” Kevin Brooke


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96