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Our Sustainable Practices

At Dromoland Castle

Management and Staff at Dromoland Castle Hotel are committed to Protecting and Enhancing the Environment for future Generations.  At Dromoland, we are continuously striving to improve our Environmental practises which include Waste Management, Eliminating Single Plastics and conserving our Water & Energy usage.

To Date there are many actions that we have taken as we embark on our “Sustainable Journey”. The following are actions we have already taken, and we continue to work to minimise our Carbon footprint.

-We are constantly looking at Single Plastics throughout the Hotel & trying to find an alternative Sustainable product to replace with. The following are actions we have taken along the Journey of becoming a more “Sustainable Dromoland”.

-In our staff canteens we have eliminated all small sauce packaging and are now decanting all sauces from larger bottles.
The same applies in all of our Food & Beverage outlets across the estate.

-Eliminated all single plastics in the Cocktail Bar

-All used Nespresso pods are fully recycled in the hotel

-All our bottled water in the main hotel are made of glass, therefore are reusable & fully recyclable.

-We are making every possible effort to Reduce, Reuse & Recycle wherever practical.

-In the Last Quarter of 2019, a “Green Champion” was appointed and departmental training across the Hotel has been introduced in an effort to educate all team members on recycling and how important being “Sustainable” is now, and for future generations.

-In all Guests Bedrooms, we have provided a recycling compartment in each bin to assist in the separation of Dry/ Mixed Waste for our valued guests. We are currently looking all products in our guest bedrooms and sourcing more sustainable products.

-In recent years, the Hotel has installed our own Water Reservoir which in turn has reduced our water consumption by up to 70%. We have also installed 8 LPG Boilers which produces 250 Kilowatts of Hot water.

-The Hotel now has an electrical charging point for electric cars.

-As much as possible, our Executive Chef sources our food from the Locality & also from Local Artesian Suppliers.
This in turn reduces food miles (The distance food travels from farm to fork).

-The maintenance & golf operations have undertaken their own initiatives to reduce their environmental impacts in the following ways;

-1.8ha of previously maintained turf has been converted into natural rough to support biodiversity and ecological development.

-We have invested in a fleet of electric golf buggies.