The George, Castleton, has gone above and beyond in its dedication to sustainable practices, transforming the pub into an eco-friendly community hub. Key initiatives include:

Sustainable Food Production:

• Kitchen Garden and Allotment:
  • Maintained a kitchen garden with three greenhouses, a polytunnel, raised beds, and a no-dig allotment.
  • Involving locals and staff in gardening activities to promote relaxation, mental well-being, and a sense of achievement.
  • Utilised innovative methods like saving toilet roll tubes for seed germination and recycling plant pots and containers.
• Local and Foraged Ingredients:
  • Foraged wild garlic, herbs, berries, and fruit to supplement ingredients grown on-site.
  • Created homemade bread, jams, chutneys, sauces, pickles, and flavoured liqueurs from home-grown, foraged, or swapped produce.
  • Encouraged local food growers to exchange surplus produce for “beer tokens” or homemade preserves, reducing food waste.

Energy and Waste Management:

• Renewable Energy Initiatives:
  • Solar power used to heat the polytunnel and greenhouses during cold spells and to charge the electric vehicle and kiln.
  • Fitted timer plugs and LED bulbs throughout to reduce energy consumption, and installed sensor lighting to avoid unnecessary power usage.
• Waste Reduction and Recycling:
  • Installed the Greedy George Ecobot50, an innovative composting machine that processes kitchen and customer food waste overnight into soil additive.
  • Implemented a rainwater harvesting system to flush the pub’s toilets, significantly reducing water consumption.
  • Collected coffee grounds, composted kitchen waste through wormeries, and repurposed eggshells for plant nutrition.
  • Partnered with Ollecco and B&M Waste for recycling cooking oil, glass, and cardboard.

Bee-Keeping and Biodiversity:

• Bee Hives: Three hives on the allotment support pollination and produce honey used in the kitchen.
• Wormeries: Utilised to compost kitchen waste and create nutrient-rich fertiliser.

Community Engagement:

• Donated homemade soup to the local “Warm Space” project, supporting the elderly in the village hall.
• Promoted a “Community Food Swap” project to minimise local food waste and encourage community sharing.

The George has become a symbol of sustainable hospitality, attracting locals and visitors alike who admire the pub’s dedication to reducing its environmental impact. The community has shown strong support for the garden and allotment projects, and customers are keen to learn more about sustainable practices through conversations inspired by the pub’s ethos.

The positive impact of The George’s sustainability initiatives has been wide-reaching:

• Environmental Impact: Significant reduction in carbon footprint through energy-saving measures, waste recycling, and composting.
• Community Impact: Creating a local food ecosystem that benefits both the pub and community members while promoting sustainable living practices.
• Economic Impact: Reduced operational costs through energy efficiency and waste reduction while enhancing the pub’s reputation as an eco-conscious business.

The George, Castleton, sets an inspiring example of how a pub can take meaningful steps towards sustainability while remaining a welcoming community hub. Through dedication to environmental stewardship and community involvement, The George has earned its reputation as a leader in eco-friendly hospitality.