The Ivythwaite Lodge Guest House has made notable strides in reducing its environmental impact. The guest house's eco-friendly approach is manifest in its provision of free EV charging for guests with electric or hybrid vehicles in their private parking lot. It further supports eco-friendly travel by offering complimentary luggage storage for guests travelling to Windermere by train or bus and encourages exploration of the Lake District via public transport, on foot, or through sustainable local travel services. In an effort to foster local sustainability, they source homemade or local produce for their breakfast menu and hospitality trays. From home-baked bread and cakes to fresh fruits, vegetables, and herbs grown on site, every meal is a testament to their commitment to local sourcing and sustainability.
Ivythwaite Lodge continues to build on its commitment to sustainability by eliminating single-use products and providing amenities in reusable or refillable containers. A conscientious approach to water use sees guests encouraged to reuse bath towels, and laundry is efficiently managed using an eco setting. Recycling is implemented across the board, from paper and cardboard to glass and plastic, while their waste bin liners are compostable and food waste is composted. Energy use is carefully monitored to ensure efficiency, with smart sensors and meters programming lighting, heating, and hot water, and the use of LED and solar-powered, motion-sensing outdoor lighting. Lastly, by working with Cumbria Tourism and Green Tourism, the lodge ensures its practices are evaluated and developed, with a green plan in place to achieve their future sustainability targets.
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Certifications: Green Tourism (UK and Canada)
What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
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
Employees are trained to follow environmental policies
Carbon footprint is measured by recognised CO2 measurement tool
Electric car charging station(s) available
Signs in the rooms informing guests that towels will only be changed upon request
Waste is separated into at least 3 categories
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
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
