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Eco Friendly Participation
Per location of The Bulldog, there is a list of the categories it promotes preservation in, numbered for easy reference on this site.
Catagories:
When talking about recycling, again, the credo is Reduce, Reuse, Recycle.
- Cigarette smokers pole at entrance
- Plastic Product Bags
- Bottlenecker
- Kitchen Grease
- Waste Managment
When it comes to sustainability and disposables, reducing consumption is the main challenge (and solution).
- Ordering via Internet eleminating paper use
- Replaced plastic stirrers with metal spoons
- Use "Rolling Tablets" instead of using paper flyers
- Plastic straw use reduction by pouring bottled drinks in glass
- Eco bags for merchandise
We are all familiar with the carbon footprint, but there is also such a thing as a Water Footprint (WFP); the volume of water that is used to produce or develop a product or service. The WFP is less known than the Carbon Footprint, but can be shocking. (ie: to produce one glass of beer, 75 ltrs of water is needed)
The best way to deal with the WFP is to reduce, reuse and recycle.
- Water saving facets in toilets
- Aqua Fox water saving system
Using sustainable textiles such as Hemp & Bio Cotton.
- T-Shirt made of 100% Bio Cotton in assortment
When it comes to "Eco - Friendly' electricity, again, it is all about 'reducing consumption' and 'making smart energy choices' about our electricity usage.
- Thermostate on timer
- LED lighting
- Hot tub on timer
- Looking at placing Solar Panels on the roof to create 2 Eco-Friendly rooms
- Energy saving lamps
- Neon signage off at night
Operating a sustainable kitchen. A useful keyword for operating such a kitchen is FLOS:
Fresh: using fresh products
Local: buying from local producers, reducing transport and CO2 emissions
Organic: products produced in an organic way (or atleast Eco friendly)
Seasonal: making use of products that are in season
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Bio products used in menu
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Fairtrade items
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