Sustainability is a concept and marketing tool used across many industries to promote products and services but to us, sustainability is more than a buzzword. Food and farming industries are working toward making the practices more eco-friendly and reduce their impact on the wider environment, and on our small scale, we want to do the same. Making small improvements, changing the way we source our food and appreciating local or homegrown produce has been a small part of the hotels Green Programme.
Cahernanes Sustainability Commitment
The hotel industry across the world is notoriously wasteful. To try to reduce our impact on the environment and in particular our beloved Killarney National Park, Cahernane House Hotel is part of the Green Hospitality Programme, the only Irish environmental certification standard for the hospitality sector. We are also part of Killarney Hotels Sustainability Group, a group of 22 local hotels committed to reducing the environmental impact of our services and activities. Protecting our amazing local landscape is our most important goal and we promote responsible tourism where we can, including our kitchen and foodservice. We have a comprehensive sustainability programme in place across the hotel, reducing our impact in many ways including energy and water consumption, waste and local environmental protection.
Sustainability in the Kitchen
Having a better understanding of what makes food sustainable helps individuals and businesses make more informed decisions and reduce their carbon footprint. Changes you can make in your home kitchen include expanding your cooking skills and the types of food you eat, eating locally or home grown, seasonal produce and reducing your food waste. These are a small part of the sustainability commitment of our Executive Head Chef, Eric Kavanagh and his culinary team. We source food for our restaurant from local producers, reducing food miles and supporting small, artisan producers wherever possible. We also have a herb garden on-site, tended by the staff and used to flavour or garnish our dishes.
Some Sustainable Recipes to try at Home
Use locally grown produce in season to make this sustainable chilled soup
- 1 cucumber – peeled and deseeded.
- 2 red peppers – chopped and deseeded.
- 2 chopped shallots.
- 1kg ripe tomatoes washed and chopped.
- 2 cloves chopped garlic.
- 5g Sherry vinegar.
- Put all the ingredients into a liquidiser and puree until smooth.
- Pass through a medium strainer.
- Adjust the seasoning.
- Serve ice cold.
Cahernane House Hotel and our in-house Herbert Restaurant are well known for our gourmet breaks, offering you a taste of our delicious local produce prepared by a team of talented chefs. To find out more about our green programme or to book a gourmet stay in Killarney, visit our website today.