Here at Sea View House we are committed to reducing the impact our business and family have on the environment. Our environmental policy is not a marketing ploy. It has grown with us over the years as we have come to understand the impact we and our business can have on the environment. To this end we are committed to taking the following action;
Sea View House and the Environment:
Each and every one of us has an impact on the environment.
We are committed reducing our overall water consumption. The bulk of our water comes from our own well. We also have a mains supply which we use when the levels in our well run low or during times of maintenance.Metering:
Historically we had no idea what our overall water consumption was as the feed from the well was not metered.
In 2014 we installed a water meter on the main pipeline into the property to measure the overall water usage. We also installed sub metering in our laundry room. We have been tracking overall water usage, hot and cold water usage in our laundry , water usage to kitchen and bedrooms for four years now and have managed.Actions:
In 2014 we audited the flow rates in all bathrooms, our kitchen and laundry room.
Based on this we installed aerators in all our bathroom sinks to reduce flow to best practice rates.
We installed dual flush cisterns in 50% of our bathrooms.
We introduced a towel policy to help reduce detergents and water use.
In 2016 we upgraded all our laundry equipment to low energy / low water usage equipment.
Since metering we have benchmarked our annual water consumption in 2014 at 132 litres/sleeper night. Following further upgrading we reduced our water consumption to 111 litres/sleeper night in 2016.
This meets the Benchmark set by Eco trans (2006) of 133 litres per guest night set for a bed and breakfast.
It also meets the Benchmark of excellence proposed by the European Commission Joint Research Centre (2013) of 140 litres per guest night for full serviced hotels.
We plan to maintain our water usage at 111 litres/sleeper night.Wastewater:
All our wastewater is treated in a natural puraflo peat moss treatment system that purifies all wastewater generated.
Our home was built in 1996 on the family farm. Since then building standards and energy usage has changed a lot. In 2008 we embarked on an upgraded program in order to bring it up to 21st centaury standards. Its an on going program but below is a list of what we have done and achieved so far.Heating:
In 2009 we upgraded our existing oil boiler to a super efficient condensing boiler.
To offer more comfort to our guests and eliminate wasted heat we have installed a computerised heating control system in each guest room and through out the property in 2013. All our guest rooms are maintained at 20 degrees C (68F). Guests have the option to increase or decrease the temperature using the thermostat mounted on the wall in each room.
From January 2014 all bulbs are either LED or CFL. Lighting in our public areas and external lighting is computer controlled to reduce on time. External lighting only come on a set number of minutes before sunset. Lighting is turned off automatically at night. Internal lights are controlled by motion sensors and or time before sunset.
Lighting controls and new bulbs have resulted in a reduction in overall electricity usage of 15% saving us 1417 Kwh.Insulation:
In 2009 we increased the insulation thickness in our attic spaces from 100mm to 400mm. In 2010 we had the entire external wall 100 mm cavity filled with Warmfill Super Silver bead.Solar Panels:
In 2012 we installed 15m2 of Flat Plate Collector panels.
In the summer the panels produce just over 5MWh enough to supply us with hot water all summer long.
The six Infinity 323 panels by PHONIX save us about 700 litres of oil a year and reduce our CO2 emissions by 1.9 tons.
We have two stoves on the property for space heating. Traditionally we would have used coal in the stoves. In 2011 we stopped burning coal in our stoves and switched to burning wood, reducing Co2 emissions from over 4 tons to less than 1 ton.
One ton of Coal when burnt produces 2.86 tons of carbon dioxide. One ton of wood produces 20 kg of carbon dioxide.Green electricity supplier:
Our electricity has been supplied by Airtricity since 2009. Airtricity are the biggest users of Renewable energy in Ireland.The Results to date:
We have reduced our annual oil consumption by 38% from
3334 l/yr in 2009 to 1448 l/yr in 2018.
Overall energy consumption has been reduced from
152 Kwh/m2 in 2011 to 101 Kwh/m2 in 2018
This exceeds the Benchmark of excellence for total final energy consumption proposed by the European Commission Joint Research Centre (2013) of less than 180 KWh/p.a./Sq mAction Plan 2020:
We plan to further reduce our eclectricity by switching to 100% led lighting in 2020.
We started separating and recycling some of our waste in 2007
We separate our waste at source into 5 streams.
Glass - Dry Recyclables – Landfill – Uncooked Kitchen Waste – Cooked Kitchen Waste
We compost all our uncooked kitchen waste. We use the resulting compost in our gardens.
All our edible food waste goes to our hens – chickens; but not meat, which is greatly appreciated by our dog Lucy.Recycling:
All glass goes to our local bottle bank, and plastic bottles, paper and cardboard etc is collected by our waste collector.
In 2014 we started to weight our cooked and uncooked kitchen waste for the first time to allow us set benchmarks.
As we only use fresh fruit and vegetables in our kitchen it was not surprising to discover that over two thirds of our kitchen waste is uncooked and is mostly compossed of vegetable peels and fruit skins.
We introduced Special Jute Bags in all our guest rooms.
Guests are encouraged to separate their waste and place their dry recyclables in the Jute Bags.
We have reduced the amount of waste going to landfill from 2008 to 2014 by 50% despite an increase in occupancy.
We have benchmarked our food waste consumption in 2014 at 0.18 kg/sleeper night and have maintained this level since.
In 2015 our waste company commenced issuing invoices with accurate weights, allowing us to accurately benchmark our waste.
We have benchmarked our waste to landfill for 2015 at 0.25 kg per sleeper.
We have benchmarked our waste to recycling for 2015 at 0.25 kg per sleeper.
We have benchmarked our total waste,for 2015 at 0.695kg per sleeper.
In 2016 we managed to reduce our overall waste per sleeper to .486 kg per sleeper
Our food waste in 2016 was 0.18 kg per sleeper.
Our waste to landfill in 2016 was 0.25 kg per sleeper.
Our waste to recycling in 2016 was 0.25 kg per sleeper.
Our total waste in 2018 was 0.430kg per sleeper.
We plan to reduce our reduce our recycling weight to from 0.13kg/sleeper to 0.11kg/sleeper.
Eggs come straight from our Chickens.Fruit and Vegetables:
Our home is based on the family farm allowing us to produce some of the fruit and vegetables we use in the kitchen.
The rest of our fruit and vegetables come from Cathronia’s stall in the square in Ennistymon.Mushrooms:
Snowcap mushrooms in Tulla Co Clare.Breads, Fruits, Jams and Preserves:
Rather than buy in packaged and tined food we try to bake and cook as much as possible in our kitchen.Honey:
Ballyvaughan Farmers MarketMilk:
Milk is supplied by Mick Johnstan’s A small local business who deliver fresh milk to our door.Yoghurt:
We make all our own yoghurt here at Sea view House.
We source all our cheese from small local artisan producers:
Soft Goats Cheese from St Tola Organic Goats Cheese in Ennistymon.
Gouda from the Ailwee Cave in Balyvaughan.
Our smoked Salmon comes from the Burren Smokehouse in Lisdoonvarna.Fish:
Garrihy’s Seafood just up the road from us supply us with our breakfast Kippers.Black Pudding & Pork:
All our Sausages, Smoked Bacon and Handmade Bonina Black pudding come from our friends at C&M foods in Tulla Co Clare.Groceries:
General groceries are bought at Jordan’s in Lisdoonvarna or Supervalu in Ennistymon.