Welcome to the Net Zero dashboard, which will detail the Company’s progress as we continue on our journey to be net zero carbon by 2030.
Please click on the images below to find out about the various projects already underway here at the Hall.
As part for the proposed summer rollout of the GHI, this example branding will subtly incorporated into all relevant Company communications, to emphasise the importance of and our commitment to the 2030 goal.
The Company’s catchment management and riparian restoration programme works to rebuild riverside woodlands and habitats. As well as cooling our rivers, protecting salmon from the impacts of rising temperatures, and providing habitat for a wide range of species, this tree planting programme provides widespread opportunity to sequester carbon.
Ama Otchere and the Housekeeping team are currently trialling a new range of eco-friendly cleaning products. Whereas we used to take delivery of large batch of single-use plastic cleaning supplies on a bi-monthly basis, the new products arrive in 100% water soluble sachets – not only does this substantially reduce the amount of plastic used, it also means they can be delivered to the Hall through the post, rather than by a fleet of delivery vans.
Under the watchful eye of Hall Committee, the first stage of the Green Hall Initiative is now underway. Over 100 environmental data sensors have been installed in the Hall’s water, gas and electric systems to provide substantial amounts granular data on our energy usage on a minute-by-minute basis. Once enough of this data has been harvested and analysed, this will inform the best and most effective measures we can take over the coming years, to reduce the carbon burden of the Hall.
Since 2018, all of the major restoration projects in the Hall have including comprehensive upgrades to our lighting systems. By replacing old and redundant systems with low-energy LED light sources, this has the dual advantage of lowering our energy usage and better conserving our historic collection). All of the ceremonial rooms are also now equipped with occupancy sensors, so lights cannot be left on longer than they need to be.
You may have noticed new, branded water bottles on your recent visits to the Hall – by installing Billi taps in 2022 (which provide chilled still and sparkling, or instant hot water from a single source), we have reduced our annual consumption of over 10,000 glass bottles per annum to zero. In C02 terms, this is the equivalent of twenty return flights from London to Edinburg (6 tonnes of C02 saved).
For the last five years, all of the cooking oil used in the Hall kitchens has been collected and sent offsite, to be converted into bio-diesel. For every one litre of waste cooking oil processe,d one litre of biodiesel is produced.
Head Chef Stefan Pini is reviewing all of the produce the Kitchen team use at the Hall – whether for Livery Dinners or staff lunches. His aim is to create the most sustainable menus feasible, all without sacrificing the Company’s hard-won reputation for exceptional and inventive cuisine.
