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Permaculture Processes

We grow a range of fruit and vegetables ourselves (tomatoes in season, spinach, citrus fruit, strawberries, apples, pears, peaches, lettuce and herbs). Low food miles is achieved through using our own produce as much as possible.

We make our own jams/preserves from garden produce and a significant proportion of our flowers in the rooms are from the property.

We harvest rain water from our roof to water summer gardens. All in-house water is Launceston water of a very high standard.

 

The wastes from the bathrooms and kitchens go into our Enviro-cycle system which is distributed automatically around the garden.

All non-meat food scraps (including Nespresso coffee grounds) are feed to our chickens or composted in our worm farm.

Our six chickens enjoy a free range lifestyle and are fed on organic waste from the kitchen. Their eggs are used on our breakfast menu. 

Paper based products, plastics, metals etc. are placed in the Council recycling collection. Guests are encouraged to place recyclable goods in the neutral coloured bin in their rooms for easy collection and recycling on check out.

 
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Carbon Footprint

All rooms have their own space and water heating facilities, meaning energy is used only when needed. Most rooms have reverse cycle air-conditioning.

The majority of lighting is low energy, some with automatic timers in case guests forget to turn off lights.

All electrical products are purchased with energy efficiency in mind.

At least 90% of the firewood burnt is from The River House grounds from fallen limbs.

Ecosystem

We are continually working on our gardens, planting new native shrubs/trees, reducing your travelling carbon footprint.

Infrastructure

Ceilings are insulated and windows and doors are provided with heavy duty curtains to maintain heat. Pelmets have also been added to facilitate energy efficiency.