Environment

Investment in Infrastructure and Systems
We have invested €3.5 million in hotel infrastructure, systems, and performance   enhancements to achieve a 25% reduction in energy consumption and eliminate 1,000   tonnes of carbon emissions across the group.

Operational Green Plan
Through the implementation of our Green Plan, we have successfully reduced energy   usage across all our properties, further supporting our environmental goals.

Accreditation Targets
Our objective is for all hotels within the group to achieve Silver accreditation under the   Independent Green Hospitality Programme by the end of 2024 and Gold accreditation by   2025.

Ongoing Commitment
We continually measure our performance in carbon reduction and seek new ways to   minimise our environmental impact while ensuring economically sustainable growth

Installation of Low-Flow Fixtures
Use low-flow faucets, showerheads, and toilets in guest rooms and public areas to minimise   water use without affecting guest comfort.

Maintain Plumbing Systems
Regularly check for and repair leaks to prevent unnecessary water loss.

Employee Training and Efficient Appliances
Train staff on water-saving practices and use water-efficient appliances in kitchens and   laundry areas.

Monitor and Analyse Usage
Track water consumption data to identify patterns, optimise usage, and ensure continued   progress.

Landfill Waste Reduction

Goal: Decrease the volume of waste sent to landfill by 10%, achieving an 75% diversion rate across the group.

Management & measurement: Implement comprehensive waste segregation practices, staff training, and partnerships with waste management providers to enhance recycling and composting efforts.

Food Waste Minimisation

Goal: Reduce food waste volume by 12.5% across all properties by the end of 2025.

Management & measurement: Introduce food waste tracking systems, optimise portion sizes, and donate surplus food when possible.

Objective: Achieve 15% guest participation in the “Keen to be Green” initiative by the end of 2025.

Initiative Overview

The “Keen to be Green” program informs and empowers guests to make sustainable choices   during their stay, including:

• Water Reduction: Encouraging mindful water usage.
• Temperature Control: Promoting energy-efficient temperature settings.
• Waste Segregation: Supporting proper waste disposal and recycling.
• Green Housekeeping Service: An opt-in service using no chemicals and reusing bed linens and towels when appropriate.

Monitoring and Evaluation

Track guest participation rates and gather feedback to enhance the program and drive continuous improvement.

Objective: Eliminate 85% of all single-use plastics across the group by the end of 2025.

Alternatives Implementation: Replace single-use plastics with sustainable alternatives, such as:

• Reusable Containers: Introduce reusable containers for food and beverages.
• Biodegradable Products: Utilise biodegradable options for disposable items.
• Bulk Amenities: Implement bulk dispensers for toiletries in guest rooms.

Guest Communication

• Inform guests about the initiative through signage, digital communications, and in-room materials to foster their involvement and support.

Development of Yew Point: An eco-friendly tourist destination

Native Landscaping: Native plants promote local biodiversity providing habitats for local wildlife   and support for pollinators.

Wildlife Corridors: The cabins will be designed using traditional screw piles and will include wildlife corridors and green spaces, allowing animals to safely navigate through the area.

Eco-Friendly Building Design: The cabins will utilise sustainable materials and designs that   minimise environmental impact.

Water Conservation: Implementation of a water harvesting system.

Educational workshops: Offer programs for guests that highlight local flora and fauna, fostering appreciation and understanding of biodiversity.

Biodiversity Accreditations: Pursue certifications that recognise efforts to protect and promote   biodiversity

Guest Feedback: Gather feedback from guests regarding biodiversity initiatives to identify areas   for improvement and increase engagement.