Embarking upon setting up Limes Bed and Breakfast four years ago, the partnership of Mr. and Mrs. Brain wanted to avoid high food miles, and inefficient or unsustainable energy consumption all of which they considered unviable. They would run their business along the lines of their personal beliefs and life principles: ‘to walk on the Earth lightly’.
Their environmental impact is monitored from oil, LPG and electricity bills, record of business mileage and waste profiles presented at quarterly meetings to discuss reductions to the carbon footprint.
Energy efficiency measures have been implemented including: thermal lining existing curtains; lagging pipes; loft insulation; installing double glazing; fitting energy efficient light bulbs, and; time switches to ensure reception rooms are welcoming, but not left on overnight. Laundry is done on a cool cycle, and dried outside. When electrical goods need to be replaced, energy efficiency is a procurement priority.
The construction of the solar conservatory, with specified solar glass and a heat sink concrete floor and back wall was completed in 2008. A by product has been that it protects the house from the cooling effect of the prevailing southwesterly wind, enabling thermostats to be turned down. Limes B&B also use renewable energy, fitting evacuated solar tubes for solar water heating, working in conjunction with a highly insulated solar tank.
Appealing to guests seeking ‘green breaks’, ‘sustainable living’ tours of the smallholding, orchard, kitchen garden and solar water system are offered. A library of green books are also available.
There is an emphasis on home grown produce, and Limes B&B produces its own jams, honey, bread, sausages, bacon and tomatoes. Butter and apple juice is sourced from within a three mile radius.
Car free holidays are offered by collecting guests from the train, bike storage facilities and a drying room for winter walkers, in addition to producing a DVD of local walks.
The B&B has been able to reduce its waste to landfill by 75% by running five compost heaps, securing a recycling collection, using waste paper to ignite fires, introducing refillable soap dispensers, serving fresh milk in flasks, and homemade biscuits in reusable containers in guests’ bedrooms.
The major challenge encountered has been how time consuming it is to run a smallholding, prepare produce and to raise awareness amongst guests. The offer of tours, and investment in reducing carbon emissions continues however, as it is deemed a priority.
