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.