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PROTECT NATURAL RESOURCES

WE’VE ONLY GOT ONE PLANET, SO WE MUSTN’T ABUSE IT. SINCE 2009 WE HAVE BEEN COMMITTED TO YEAR-ON-YEAR REDUCTIONS IN FOSSIL FUEL USAGE AND CARBON EMISSIONS. WE’RE ALSO ON THE WAY TO ‘ZERO-WASTE TO LANDFILL’ – HELPED BY BETTER PACKAGING AND LOTS MORE COMPOSTING.

Air, water, soil and the ecological services that connect them are worthy of protection; keep them healthy and we can enjoy a future of comfort, wellbeing and of course, good food. Every misused or wasted Mole of resource is a cost we should all want to avoid.

REDUCING ENERGY
Our first step to tackling our reliance on imported energy is always to breakdown how we use it, and then we focus on reducing the demand.  We take simple measures like converting to LED lighting and maximising insulation.  Smart design helps, such as under-floor heating, as does the wise application of materials; we lay sheep’s wool insulation throughout our buildings as a natural alternative to more commonly used man-made products.  There are technological aids too; a voltage optimiser to moderate and trim the electricity we draw, whilst motion sensors and thermostats only switch on appliances when needed.

RECYCLING ENERGY
And then we turn to clever adaptations for recycling the energy we do consume.  In the Farmshop café we capture heat above our wood-fired ovens and circulate it through the kitchen’s hot water system.  In our Esher restaurant, we pass the cold mains water through the warm kitchen extract flue before it tops up the boiler; the few degrees we raise the temperature saves many kilowatts of work for the boiler.

GENERATING ENERGY
When we are confident we have reduced and recycled as much energy as feasible, we look at generating the necessary remaining demands.  At the Farmshop, a woodchip boiler provides warmth and hot water.  The farm’s carefully managed woodlands provide the fuel for our café’s oven.  Growing our own materials guarantees a positive impact, and in 2007 we planted 24,000 mixed trees to safeguard our future supply and woodland habitats.

In 2012 came the farm’s most significant investment in renewable energy, an array of 1,000 SOLAR PANELS.  On a summer’s day we generate enough electricity to power all production, Farmshop, café and farm facilities.

AVOIDING WASTE
Daylesford is all about good food, so we never want to waste a mouthful.  Seasonal gluts are celebrated in our grocery shelves, preserved in our jams and chutneys, and made into special dishes on the menus.  These are simple measures to avoid wasting the delicious food that Richard, Jez and the farm team work so hard to produce.  The diversity and flexibility of routes to bring our farm food to the customer helps avoid food waste.

RE-HOMING SURPLUS
Our bid to bring fresh food at its best to the customer daily means we do occasionally have a small surplus by the evening. On these occasions the store’s team enjoys the opportunity to taste the range of our delicious products, and any gluts are sent to our LOCAL SHELTER CHARITIES for the hungry and needy.

RETURNING TO THE SOIL
We cook all our food from scratch in our production, café and restaurant kitchens; as a result we end up with quite a lot of unusable scraps.  We can’t cook all the vegetable peelings, fruit stones, roots and shoots, but in our organic market garden these are a valuable source of goodness for the next planting of crops.  Jez has enormous silos to collect these goodies and composts them for retuning to the soil.  Sadly it is inefficient for us to pass these bits back from London to the farm but rest easy, waste from our City addresses goes to produce electricity.

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