Sustainability Policy

As a leading Irish 5 Star Hotel situated in the beautiful and environmentally important county of Kerry we are extremely fortunate to be located in such a naturally stunning area but nonetheless we are astutely aware of the responsibilities that goes with this, we fully understand we are only custodians of Sheen Falls Lodge and that by implementing and following best practice with regards to looking after our environment we will be able to provide enjoyment for future generations of travelers and locals alike.

• We are steadfast at fully complying with all relevant environmental legislation and approved codes of practice.
• We have installed two Electric Vehicle Charging Units on the hotel grounds and are looking to extend the amount in the future.
• Our staff are encouraged to walk or cycle, to car share to travel to work.
• We have bicycles on site free of charge to offer our guests alternative enjoyable transport.
• Wherever possible we use eco-friendly chemicals and cleaning products throughout the hotel and Spa.
• We carefully monitor our energy consumption of gas, electricity, and water.
• Staff are encouraged to switch off all electrical devices when not in use and switch off lights when a room is not occupied.
• We use long life, energy efficient light bulbs throughout the hotel.
• We recycle paper, glass, and plastic.
• We have totally eradicated the use of plastic straws and stirrers in our hotel bars.
• We have taken active steps to remove or reduce plastic throughout the hotel, in particular we have removed water bottles from Concierge, Reception and in the rooms and now have fully recyclable water cartons.  We have also removed the single use toiletries in all bedrooms and public areas, we have replaced these with refillable, Shampoo, Shower wash, soap and lotion dispensers.
• Where possible we advise and encourage guests to reuse towels and face cloths asking them to only put them in the bath if they wish them to be replaced, thus reducing water and energy usage when not necessary.
• We have been working on minimising the printing of brochures, guest feedback forms and other traditional paper-based marketing products., instead having digital alternatives We have also introduced an electronic guest feedback review system and all guest communication is done electronically. We also provide an express checkout service, where guests bills can be emailed to them rather than be printed on paper.

Food Sustainability

• Our Executive Head Chef Mark Treacy sources local ingredients wherever possible in all areas of our Food & Beverage operations to reduce food miles, support local suppliers and jobs, he also plans his menus around the seasons to help with this and ingredients such as seafood has to be sustainable and ethically reared and produced, all of which in turn reduce our carbon footprint. We also encourage deliveries to be made in removable containers or are made of recyclable materials.
• When building the Stables Brasserie we put in an Induction Kitchen which uses less energy and produces less heat.
• We grow a range of herbs and vegetables onsite in our vegetable garden and polytunnel and supply the kitchen with whatever we can when produce is in season.
• We make a positive decision that all chemicals used on the estate are environmentally friendly.
• We have taken a sizable plot of our surrounding land to be given over to rewilding and reforesting with encouragement given to planting and caring for native varieties of trees some of which are only found in small numbers.