Working to reduce waste

Dartmoor is an area of outstanding natural beauty and Ashburton is surrounded by inspiring individuals and businesses who run ethical and sustainable businesses.

We have always tried to reduce our impact on the environment as much as possible at the Ashburton Cookery School so we were very pleased to be listed as a finalist in the education category at the 2017 Devon Environmental Awards hosted by DEBI (Devon Environmental Business Initiative) in recognition of some of the gains we have made in reducing our environmental impact.

Whilst we still have many improvements we can and will be making these are some of the actions we currently take to make a difference:-

  1. We reduce food miles and production emissions by using seasonal, local produce – our fish, meat, poultry, eggs and much veg is sourced from producers within 25 miles of the cookery school.
  2. We select local food producers that have a commitment to sustainable and ethical food production.
  3. We reduce food waste through careful planning and not over-ordering.
  4. Our food scraps and food wastage are taken to Andigestion’s Anaerobic Digestion Facility in Holsworthy where it is processed to create methane gas which is turned to electricity and fed back into the grid.
  5. Our electricity supplier is F&S energy who source energy from small renewable energy generators such as wind, solar, anaerobic digestion and hydro.
  6. Glass, plastics, paper and cardboard are separated throughout the business and sent for recycling.
  7. Our cooking oil is sent to be recycled into renewable energy such as bio-diesel.
  8. We have reduced the annual amount we send to landfill by 60%, equal to 150 x 1100 Litres bins a year.

Perhaps the greatest impact we will have as a business is on training the next generation of chefs to ensure that they carry best practices into their own restaurants and food businesses into the future, so it’s important we never stop learning ourselves.