Sustainability at County Arms, Birr
At the County Arms, Birr, sustainability is at the heart of everything we do. Our goal is to operate responsibly, minimise our environmental impact, and create a more sustainable future for our guests, our team, and our community.
GREEN HOSPITALITY PARTNERSHIP
We became proud members of the Green Hospitality Programme in 2022. This national sustainability certification helps Irish hospitality businesses measure and reduce their environmental footprint. Through our membership, we received a detailed environmental assessment and a roadmap of improvements. Following our initial assessment, we received a comprehensive roadmap of recommended enhancements, many of which we’ve successfully implemented over the past few years. We continue to build on this progress as we work towards achieving full certification in the near future.
OUR GREEN TEAM
At the County Arms, Birr, our dedicated Green Team leads the way in promoting sustainability and environmental responsibility throughout the property. Guided by our Green Leader, Gabi Hasselmann, the team works collaboratively across all departments to implement greener practices, raise awareness, and inspire positive change. From developing and monitoring action plans to providing training, reducing waste, and communicating progress, the Green Team ensures that sustainability is embedded in our daily operations. United by a shared passion for protecting our environment, the team plays a vital role in helping the County Arms achieve its long-term sustainability goals and foster a culture of care that extends beyond the hotel to our wider community.
REDUCING WASTE & PAPER USE
We are continuously working to reduce paper consumption across all areas of the County Arms. While we are preparing to introduce electronic check-in and digital signing in the near future, we have already made meaningful progress by transitioning internal meetings to a shared digital format, allowing all team members to access documents on their own devices instead of printing.
To further minimise paper use, we incorporate QR codes throughout our marketing materials and campaigns wherever possible, reducing the need for printed content and saving thousands of sheets per year, as well as supporting more efficient digital communication.
WATER CONSERVATION
Hydration Stations: We’ve introduced water refill stations on each floor, eliminating single-use bottled water and saving thousands of glass bottles each year.
Refillable Toiletries: All guest bathrooms at County Arms now feature Rituals refillable products, helping to eliminate single-use plastics while providing guests with an elevated, high-quality experience.
Rainwater Harvesting: A new rainwater collection system will soon provide a sustainable water source for our gardens.
Private Well: We utilise our own on-site well, allowing us to manage our water consumption responsibly and reduce reliance on the public network.
ENERGY EFFICIENCY & CARBON REDUCTION
• Solar Thermal System: 130 solar tubes heat water for guest facilities and the swimming pool.
• Photovoltaic Panels: A 50kW solar PV array on our roof now generates up to 20% of our daily electricity use.
• High-Efficiency Boilers & Insulation: We’ve installed energy-efficient boilers, upgraded pre-insulated cylinders, and enhanced pipe and tank insulation to reduce heat loss.
• Roof and Attic Insulation: Our attic now features 400mm of cellulose fibre insulation for optimal thermal performance.
• LED Lighting & Motion Sensors: 100% of our lighting has been converted to energy-efficient LED fittings with motion sensors throughout the property.
• Swimming Pool Roof Upgrade: A newly rebuilt insulated roof over the pool and leisure centre enhances energy retention and guest comfort.
• Bedroom Renovations: Every room has been upgraded with improved insulation, new window seals, individual thermostats, and water-efficient bathroom fittings to reduce energy and water consumption.
WASTE MANAGEMENT
We actively measure and track waste, water, gas, electricity, and oil usage each week to identify efficiencies and reduce unnecessary consumption.
Food Waste Reduction:
By moving from a buffet to a freshly prepared à la carte breakfast, we’ve significantly reduced food waste. All remaining food waste from customers and functions is collected weekly by Food Surplus Management (FSM) and converted into biodiesel, ensuring zero waste to landfill.
Composting & Gardens:
All coffee grounds, tea bags, and appropriate food scraps are composted in our gardens by our head gardener, Darren, supporting healthy soil and reducing organic waste.
Packaging & Boxes:
All delivery boxes and packaging are fully recycled. They are compacted on-site using our crusher and collected by Ryan Brothers.
Bottle Recycling & Reduction:
Non-recyclable bottles (of which we use several thousand each week) are processed on-site through our bottle crusher, turning them into fine glass “dust.” This material is collected by Applied Concepts Ltd and repurposed for blasting.
Refundable bottles are returned through our suppliers as part of a circular reuse system.
Cooking Oil Recovery:
All waste oil from our fryers is collected by Frylight, and convert it into biodiesel. Oil is safely transferred to collection pots and stored in our 400L bins before collection.
Coffee Cups & Takeaway Packaging:
All of our takeaway cups and packaging are fully compostable, reducing single-use waste and supporting more responsible disposal practices.
Laundry Heat Recovery:
Our in-house laundry features a heat recovery system that captures waste heat from dryers and ironing equipment, using it to preheat water for washing machines and reduce overall energy demand.
IN-HOUSE LAUNDRY
By bringing laundry services on-site, we’ve improved efficiency and reduced transport-related emissions. The facility includes energy-efficient machines and heat recovery technology that minimises waste and supports our wider sustainability goals, even contributing heat to our swimming pool.
SUSTAINABLE SOURCING & LOCAL FOOD
We grow our own grapes and tomatoes in our greenhouse and garden, along with fresh herbs — including rosemary, parsley, and thyme — from both our garden and our own polytunnel. By producing ingredients on-site, we reduce food miles and supplement our kitchen with home-grown, seasonal produce.
We proudly prioritise local, sustainable, and ethically sourced ingredients. Our trusted suppliers include Midlands Fine Foods, Staunton’s for premium pork and bacon, and Mossfield Organic Farm, who provide organic milk, cheese, and yogurt.
Our lamb is sourced locally from Borrisokane, County Tipperary; our beef comes from ABP Nenagh with full traceability; and our seafood is supplied by Atlantis Seafood, Kilmore Quay, who follow responsible and sustainable fishing practices. All chicken, pork, and beef are Guaranteed Irish, ensuring quality and continued support for local producers.
COMMUNITY & CIRCULAR ECONOMY
Through our participation in the Re-Turn Deposit Scheme, we collect recyclable bottles and cans from guests and staff, with 100% of proceeds donated to local Birr charities. This initiative not only promotes responsible recycling but also directly supports our local community.
LOOKING AHEAD
Sustainability is a continuous journey. We are committed to building on the progress we’ve made, exploring new technologies, partnerships, and practices that help us protect the environment while delivering exceptional guest experiences at County Arms, Birr.
