Go GREEN with Heatherlea!
UPDATE Feb 2018
HEATHERLEA 'WAR ON PLASTIC'
We are determined to play our part in reducing plastic waste both at home and overseas.
At Mountview Hotel in Nethy Bridge;
- our meals and picnics are free from disposable plastic. We don't use plastic spoons, forks, single use drinks bottles, plates or yoghurt cartons. All utensils are reusable.
- our organic kitchen garden, now in its 19th season, means negligible food miles to your plate. We will soon install a polytunnel to extend the range and lifetime of our kitchen garden so even more produce can be grown right here, in the most sustainable manner. See below!
Around the Scottish islands;
- all our partner hotels are being asked to signup to the same policy, and not to give us small plastic bottles, single-use plastic sandwich boxes, or plastic utensils.
Around the world;
- our new reusable water bottles are available so we can avoid using small single-use plastic bottles. Available for £7.95 each from Heatherlea, + £2 p&p.
- partner hotels are being asked to supply water in large containers so it can be decanted into reusable bottles.
- more policies to encourage wildlife tourism in overseas countries coming soon, including our new idea 'Complementary Tips' - ask our office for more detail!
We are genuinely passionate about Scotland, the wider world, and the need to protect our environment. By choosing Heatherlea for your birding holiday, you help us make a contribution.
Our Environmental Policy at Mountview Hotel, Nethy Bridge
At Heatherlea we are committed to reducing the impact on the environment from our operations. We aim to ensure that the business is minimising the harmful effects and maximising the beneficial influences our activities have on the environment. We will assess the environmental impacts of our operations, set objectives and targets and review them in order to improve our environmental performance.
Our measures include:
- Promote responsibility for the environment within the organisation and communicate and implement this policy at all levels within the workforce;
- Minimise waste by reduction, re-use and recycling methods;
- Conserve energy, water and other resources where possible;
- Make sure reasonable steps are taken to prevent incidences of pollution;
- Comply with all relevant environmental legislation, regulation and other requirements;
- All printed material including Brochures and Mini-Brochures are certificated as recyclable;
- Identify and provide appropriate training advice and information for staff and encourage them to develop new ideas and initiatives;
- Make sure appropriate resources are provided to meet the commitments of this policy;
- Promote and encourage involvement in local environmental initiatives/schemes.
- To contribute financially to projects local to the areas that we visit (ie. schools, etc.)
- To run our office in as energy-efficient a manner as possible.
- To purchase, where possible, local produce.
- It is our aim to encourage and develop a passion for wildlife and wild places amongst our customers (many of whom are novices, trying this form of holiday for the first time), and the conservation of them.
HEATHERLEA Recycling Point
Our recycling point, located at the side of the building by the car park, helps reduce our waste to a minimum. All collected waste is delivered to Granish Recycling Centre near Aviemore where the recycling process takes place within a sorting building. Please help us by using the point to recycle where possible. You can put the following in our green recycling bin:
The HEATHERLEA Kitchen Garden
As soon as we moved to the Mountview Hotel in 1998, Caryl began growing our own produce. Over the years we have grown a vast amount of food, and during your stay you can expect to sample some of these from our garden;
Mange-tout peas, sugar snap peas, tomatoes, swiss chard, courgettes, garlic, pak choi cabbage, broccoli, curly kale, lovage, tarragon, thyme, fennel, landcress, rocket, sage, lemon balm, ginger mint, applemint, spearmint, cos, freckles, lollo rosso, green salad bowl and red salad bowl lettuces.
Caryl is an accomplished jam maker, and you might sample strawberry, damson, worcesterberry, rowan jelly, apple jelly, marmalade, and lemon curd.
From the local forests we gather bilberries, and local mushrooms include chanterelle, porcini, and blewits.
Our composting bin is well established, and takes our vegetable and fruit waste (also egg shells, tea bags etc).
Not only does this help reduce food miles, our salads and vegetables taste great and keep you healthy too!
We also support local food suppliers, reducing food miles and supporting eco-friendly businesses.
The Heatherlea Bursary in Biological Sciences at Lancaster University is in its twelfth year in 2018. This means that a deserving student chosen by the University will receive financial aid from Heatherlea. This year's student is employed by English Natural Heritage, and is also a keen birder!
We are of course very pleased to make this small contribution to the cause of Environmental Science.