Target = 10% reduction against baseline

• Shop & Restaurant: 36%
• Wholesale and Office: -5%

• Installing more water butts at Mersley site
• Team brainstorming on water saving techniques
• Increasing number of water meters for more accurate measurements
• Re-evaluating baselines to create more meaningful targets

Environment and Ecology:

What are we already doing?

• Upholding certifications; Soil Association, Pasture for Life and Living Wage Foundation
• Aiming for self sufficiency in biomass for all onsite log burners
• Establishing wetland system for waste water collection and increased biodiversity (work commences April 2024)
• Becoming 100% self-sufficient in pasture raised beef for our restaurant
• Establishing baselines and maintain soil health monitoring across the farm using Soil Mentor 
• Continuing to be 100% chemical free in all cleaning products for our holiday accommodation
• Mob grazing system which improves soil health and animal health, involves long rest periods for pasture and stimulates plant growth which sequesters carbon
• Completed scope 1, 2 and 3 carbon assessment

What are we doing to improve?

• Planting more trees across the site
• Using our Scope 1, 2 reports to navigate our carbon emission reductions and collaborate with suppliers to reduce Scope 3 emissions
• Continuing to research best practice for measuring our onsite emissions and carbon sequestering through use of apps such as Farm Carbon Toolkit and Soil Mentor

Considered Purchasing
What are we already doing?

• Hosting a supplier engagement event on 22nd Feb 2024
• Created a supplier code of conduct
• Ongoing research into lines of organic produce
• Formalising purchasing policy for farm shop locally made, B Corp certified, other eco credentials
• Clear provenance for all meat and fish purchased for our restaurant
• At least one ingredient in each restaurant menu item is locally sourced

What are we doing to improve?

• Increase attendance at events, particularly our mainland suppliers
• Investigate more organic ambient lines
• Supply 100% of all beef and goat meat to our restaurant from our own farm

Financial security

What are we already doing

• Continuing our Living Wage Foundation (LWF) commitment
• Including financial security topics in our employee survey to highlight any particular areas where we can have a positive impact as an employer

• Providing information to all our team about pensions and all other benefits available to them

What are we doing to improve?

• Continuing to honour our LWF commitments
• Improving communications with all team members about steps to take if they find themselves in financial difficulty
• Offering one to one financial health checks with a professional independent adviser

Wellness and safety

What are we already doing?

• Conducting an annual team satisfaction survey
• Implemented a Health & Safety Review across the business to update all risk assessments
• Honoring our commitment to both health cover schemes and have a dedicated budget for team welfare/social activities.
• Issued our  Menopause Policy
• Offering reduced subsidized subscriptions to local gym and CrossFit centers
• Promoting the cycle to work scheme
• Annual full team walk led by directors

What are we doing to improve?

• Aiming for a 10% increase across key areas of conern from annual team satisfaction survey; financial secutriy, team training, stress at work
• Encouraging and enabling all managers to check in with their teams more regularly
• Researching other ways to increase team wellness including team lunches, and shared team vegetable patch

Customers and community
Customers: