Sustainable Consumption and Production – Supporting SDG 12 at The Headland Hotel

At The Headland Hotel, sustainability is at the heart of everything we do. One of our key focuses is aligning with Sustainable Development Goal 12 (SDG 12), which promotes sustainable consumption and production patterns. Here’s how we’re making a difference:

Reducing Food Waste in Our Kitchens

We are committed to minimising food waste through creative and impactful initiatives:

• Innovative Repurposing: Vegetable peelings, which might traditionally be discarded, are transformed into a marmite treacle which is whipped into butter. We use our mushroom trimmings to make a zero waste mushroom ketchup, and most recently have made pumpkin marmalade with pumpkin trimmings and seeds.
• A Smarter Breakfast Offering: By moving our cooked breakfast from a buffet to an à la carte menu, we’ve drastically reduced waste while maintaining a high-quality dining experience for our guests.
• Supporting Our Team: Leftover food that is still fit for consumption is shared with our team members for their lunches, ensuring nothing goes to waste unnecessarily.

Sustainable End-of-Life Solutions

When food waste is unavoidable, we ensure it’s managed responsibly:

• Composting and Renewable Energy: All food waste is collected in dedicated bins and sent to SUEZ, where it is either composted or converted into renewable energy, contributing to a circular economy.
• Recycling Cooking Oil: Used cooking oil is collected by Olleco, who recycles it into high-quality biofuels, reducing carbon emissions and supporting greener transport solutions.

A Commitment to Continuous Improvement

These steps are just part of our ongoing journey toward greater sustainability. By integrating resourcefulness and innovation into our daily operations, we’re proud to play our part in supporting SDG 12 and inspiring others to do the same.