The Traddock, Yorkshire Dales, England

How does The Traddock minimise its impact on the environment and contribute to a sense of place?

They have recently upgraded the electrical circuits and added a voltage regulator, which has reduced consumption by 9%. All appliances are replaced with energy efficient machines when required. Energy needs are being reduced with the installation of low energy long life light bulbs. To reduce landfill waste, cardboard and paper waste is crushed, baled and donated to Settle Swimming Pool project. The cardboard from the community is then sold to a local recycler and the funds raised are used to keep the local swimming pool open. Plastic containers are crushed, baled and recycled. All glass is separated and collected by the local council for recycling.

A water purifier has been installed which allows for cost effective local still and sparkling water in reusable but stylish branded litre bottles. This water is used in the bedrooms and restaurant and has reduced glass waste by 40% in 2010. The kitchen oil is collected by the Clapham Community Cooperative group who recycle it into Bio-diesel. All kitchen and garden waste is composted to fertilise the vegetable patch and garden. All cleaning products are eco-friendly.

Local, seasonal and where possible, organic produce is used to create the menus and the owners have developed a strong working relationship with many excellent local farmers and groups who are all also committed to quality and sustainable farming practices. All the suppliers are as local as possible so that food miles are kept to a minimum. In some cases produce is piggy-backed to save cost and waste e.g. Mansergh Hall brings their own farm produce together with the Milk and Cream from Low Sizergh Barn Dairy.

There is a herb and vegetable garden onsite that provides some of the herbs, vegetables and garnish, while Growing with Grace a local organic growing cooperative 2 miles away, who provide the rest of the freshly picked seasonal vegetables. The eggs are organic and come from a local supplier in the next dale. The kitchen team makes as much ‘home-made’ as possible with bread, jams, fruit compotes, yoghurt, cereals, biscuits and cakes. To minimise their impact on the surrounding natural environment and biodiversity, many guests arrive by train and cycle as the Traddock is easily accessible.