“Peace and prosperity for people and the planet”
In today’s fast-paced world, we find this motto at the forefront of our business, there has been a shift in importance for employers and companies, to not only look at the profitability of the business but also their sustainable impact on the community and environment around them. At Hogarths Hotels & Restaurants, this shift on perspective has become a cornerstone of our brand ethos and is led by our Hogarths community champion Sam Adkins.
Sam recently completed a course through Aston Centre for Growth, which delved into the deep importance of businesses embracing sustainability. Armed with the knowledge and tools acquired from the course, Sam has embarked on a mission to integrate sustainability into various aspects of our daily operations. Central to this effort is our commitment to the EU 17 sustainability goals, which serve as a roadmap guiding us towards a more inclusive, sustainable, and community-oriented way of doing business.
One of the areas where this commitment shines through within the team is in our approach to food sourcing and waste production. Developed by our Executive Head Chef Vince Wolstenholme and his kitchen brigade, our Three Counties menu is at the center of all we deliver. We are passionate about supporting local producers and minimizing waste by creatively repurposing surplus ingredients. By doing so, we not only reduce our environmental footprint but also contribute to the vitality of the communities we are situated in, whilst maintaining a quality product for your guests.
Sustainability in the hospitality industry has emerged as a powerful driving force for positive change. As businesses recognise the importance of sustainable practices, Hogarths Hotels & Restaurants are proud to be at the forefront, assisting our clients in maintaining their values while creating events and dining experiences that align with their individual core principles. Sam’s participation in the Green Advantage program has further equipped us with the tools to forge our best practice.
Moreover, Sam’s involvement in the course provided invaluable collaborations with other local businesses. By coming together to exchange ideas and rethink business processes, as a community, we are collectively contributing to the advancement and recognition of a circular economy, prioritising regeneration, and resource efficiency.
At Hogarths Hotels & Restaurants, our team recognise our responsibility to the planet and future generations and together we are actively working towards a brighter, greener future. With Sam’s guidance and our team’s unwavering dedication, we are confident that we can make a meaningful difference – one guest experience at a time!
A Little more on what we do..
Recycling
We recycle waste where possible across all areas of the hotel from glass to cardboard and we don’t operate using single-use plastics around the hotel. (Our bedroom toiletries may appear single use but they are not; these are made of 100% rPet products which are made from 100% recyclable material. By recycling PET products, we’re offering them a second life and helps decrease the amount of plastic waste that enters landfill.) We ask our guests to make informed choices about reusing rather than replacing towels and linen daily.
Food Waste
Our food waste is collected three times a week and recycled, however are chefs creatively work to reduce food wastage with bi-products.
Sourcing Locally
We are passionate about supporting local producers and minimizing waste by creatively repurposing surplus ingredients. By doing so, we not only reduce our environmental footprint but also contribute to the vitality of the communities we are situated in, whilst maintaining a quality product for your guests.
Electric Car Charging
We have installed 2 electric car charging points at the hotel accessible to all guests staying within the hotel.
