Hotel la Chenevière

Environmental policy

Environmental policy

At Château la Chenevière, we are fully conscious of the importance of preserving and protecting the environment and have undertaken a program of environmental management to make an active contribution towards the improvement of the quality of life for future generations, facilitating the reduction of pollution and environmental protection towards eco-sustainability. We are fully trying to reduce our impact on the environment, being aware that this is only a small contribution to the cause.

Examples of everyday actions:

  • Recycling of paper, cardboard, glass, plastic, cooking oil, toner cartridges.
  • We compost all our vegetable waste.
  • We use low energy light bulbs.
  • We don’t use tap water to water our plants, but rainwater as well as water from our wells.
  • Since 2010, we use bioengineering application in wastewater treatment, which is entirely eco-friendly. The waste stabilization ponds reduce the organic content and remove pathogen from wastewater.

Raising awareness and training our staff:

  • We do continuous training to improve staff awareness in order to avoid water and energy wastage and teach them the importance of waste sorting and recycling.

Farm to table:

  • Save the bees! Recent years have seen a steep and disturbing global decline in bee populations. Nature is very important to Château la Chenevière, which has consequently decided to take action in the hopes of preserving these insect pollinators, as their existence is vital to the survival of numerous species. The hotel has acquired several beehives since 2012 and serves its homemade honey for breakfast, and in various dishes and cocktails in both its restaurants.
  • Uses the short food supply chain to obtain organic ingredients. Didier Robin, Head Chef at the gastronomic restaurant Le Botaniste and Hugo Genty, Head Chef at the bistronomique restaurant Le Petit Jardin get their supplies from small local producers out of respect for cultural traditions as well as the environment.
  • Developed a vegetable garden using the “Permaculture” method. The hotel’s 1000 square metre vegetable garden, which had been planted in 2010, gradually transformed into a permaculture vegetable garden in 2018, under the care of Jean-Pierre Ollivier (SARL PERMADIE). In its upcoming projects, La Chenevière wishes to develop this vegetable garden over a 2-hectare land. This permacultural step will enable the hotel to amplify its existent policy. This progressive implementation of “Permaculture” has for aim to increase the hotel’s autonomy when it comes to vegetables, flowers, fruits, aromatic and medicinal plants, all the while developing harmonious vegetal spaces, which is essential to the well-being of wildlife, local flora and last but not least our clientele.

WHAT IS PERMACULTURE?

The word “Permaculture” was created in Australia in the 70’s by Bill Mollison and David Holmgren, following the unsettling observation that the agricultural industry was becoming more and more obstructive to our biodiversity. Mollison and Holmgre’s goal was to create an alternative yet efficient method which was respectful of nature.

They were inspired by a Japanese microbiologist, Masanobu FUKUOKA (1913/2008), who was a supporter of natural agriculture.

In his research, he used the forest as the definition of a “high efficiency”, “self-sufficient system”, and therefore as a model to the construction of sustainable, balanced human organisations, in the heart of a protected environment.

Permaculture’s ethic lies on three founding pillars:

– Taking care of our land (soil, water, plants, animals). This implies a rationed use of resources.

– Taking care of Mankind: ourselves, our close ones and the human community as a whole.

– Sharing resources in a fair and supportive manner.

While it was originally based on agriculture, the concept of Permaculture evolved to taking into account the entire human activity. It is now a philosophy of life adapted to our daily routine. It is not a list of does and don’ts, which we have to follow.

For Bill Mollison “the goal of Permaculture is to follow ways of life which won’t damage the environment, won’t exploit humans or living creatures, won’t contaminate soil but have to be economically feasible, and by consequence are sustainable in the long run.” 

 

Jean-Pierre OLLIVIER, SARL PERMADIE, 2019                                                      

           

 

 

 

At Château la Chenevière, we are fully conscious of the importance of preserving and protecting the environment and have undertaken a program of environmental management to make an active contribution towards the improvement of the quality of life for future generations, facilitating the reduction of pollution and environmental protection towards eco-sustainability. We are fully trying to reduce our impact on the environment, being aware that this is only a small contribution to the cause.

Examples of everyday actions:

  • Recycling of paper, cardboard, glass, plastic, cooking oil, toner cartridges.
  • We compost all our vegetable waste.
  • We use low energy light bulbs.
  • We don’t use tap water to water our plants, but rainwater as well as water from our wells.
  • Since 2010, we use bioengineering application in wastewater treatment, which is entirely eco-friendly. The waste stabilization ponds reduce the organic content and remove pathogen from wastewater.

Raising awareness and training our staff:

  • We do continuous training to improve staff awareness in order to avoid water and energy wastage and teach them the importance of waste sorting and recycling.

Farm to table:

  • Save the bees! Recent years have seen a steep and disturbing global decline in bee populations. Nature is very important to Château la Chenevière, which has consequently decided to take action in the hopes of preserving these insect pollinators, as their existence is vital to the survival of numerous species. The hotel has acquired several beehives since 2012 and serves its homemade honey for breakfast, and in various dishes and cocktails in both its restaurants.
  • Uses the short food supply chain to obtain organic ingredients. Didier Robin, Head Chef at the gastronomic restaurant Le Botaniste and Hugo Genty, Head Chef at the bistronomique restaurant Le Petit Jardin get their supplies from small local producers out of respect for cultural traditions as well as the environment.
  • Developed a vegetable garden using the “Permaculture” method. The hotel’s 1000 square metre vegetable garden, which had been planted in 2010, gradually transformed into a permaculture vegetable garden in 2018, under the care of Jean-Pierre Ollivier (SARL PERMADIE). In its upcoming projects, La Chenevière wishes to develop this vegetable garden over a 2-hectare land. This permacultural step will enable the hotel to amplify its existent policy. This progressive implementation of “Permaculture” has for aim to increase the hotel’s autonomy when it comes to vegetables, flowers, fruits, aromatic and medicinal plants, all the while developing harmonious vegetal spaces, which is essential to the well-being of wildlife, local flora and last but not least our clientele.

WHAT IS PERMACULTURE?

The word “Permaculture” was created in Australia in the 70’s by Bill Mollison and David Holmgren, following the unsettling observation that the agricultural industry was becoming more and more obstructive to our biodiversity. Mollison and Holmgre’s goal was to create an alternative yet efficient method which was respectful of nature.

They were inspired by a Japanese microbiologist, Masanobu FUKUOKA (1913/2008), who was a supporter of natural agriculture.

In his research, he used the forest as the definition of a “high efficiency”, “self-sufficient system”, and therefore as a model to the construction of sustainable, balanced human organisations, in the heart of a protected environment.

Permaculture’s ethic lies on three founding pillars:

– Taking care of our land (soil, water, plants, animals). This implies a rationed use of resources.

– Taking care of Mankind: ourselves, our close ones and the human community as a whole.

– Sharing resources in a fair and supportive manner.

While it was originally based on agriculture, the concept of Permaculture evolved to taking into account the entire human activity. It is now a philosophy of life adapted to our daily routine. It is not a list of does and don’ts, which we have to follow.

For Bill Mollison “the goal of Permaculture is to follow ways of life which won’t damage the environment, won’t exploit humans or living creatures, won’t contaminate soil but have to be economically feasible, and by consequence are sustainable in the long run.” 

Jean-Pierre OLLIVIER, SARL PERMADIE, 2019