Sustainability Initiatives
Inn at Perry Cabin is proud to contribute to the future health of our environment.
Our current impact on the planet:
- Installed wall-mounted 500ml refillable water bottle station made with fully recycled PVC in the Caledonia building.
- Changing bed sheets on the third day unless the guest requests otherwise.
- Replace the terry left on the bathroom floor, not those left hanging.
- All paper, cardboard, and glass products are recycled.
- Reduced printed material in all rooms opting for TV display and web app (i.e., Guest Directory).
- Electrical vehicle charging stations are available for all types of electric vehicles.
- All used Nespresso coffee capsules are recycled.
- Replacing all the plastic packaging on beauty and wellness products in rooms with recyclable packaging.
- Replaced plastic toothbrushes with wood toothbrushes.
- Offer sustainable options for laundry returns (no plastic wrap unless requested).
- Water dispenser was installed to allow our guests to refill their water bottles, further reducing the use of plastic bottles.
- Replaced room key cards from plastic to bio paper.
- The plastic signs in the room were replaced with eco-friendly material (timber).
- All water in dining outlets is served in refillable glass bottles.
- To-go containers from all dining outlets are made from recycled and compostable materials.
- Flower garnishes for our restaurant dishes are grown in our property garden.
- Honey is sourced from our own beehives located on the property.
- All seafood and produce are sourced locally within a 70 radius of the hotel.
- Yard waste is recycled via mulching and then utilized on the property.
- Implemented an on-site composting program.
- Remotely controlled thermostats were installed in all rooms to reduce HVAC usage when rooms are unoccupied.
- Outdoor lighting control system is placed on timers and photo sensors to minimize usage only during needed hours.
- LED light bulbs were installed, reducing power consumption and extending its lifetime.
- From the field to the table: vegetables are grown organically on site with minimal waste.
