Our Commitment to Responsible Tourism

Doolin Inn is a proud member of the Burren Ecotourism Network, a recognisable network of tourism enterprises in the Burren, who have achieved independent accreditation, demonstrate ecotourism ‘best practice’, positively discriminate in each other’s favour, provide ‘one voice’ representation on issues impacting the Burren (where appropriate), and inspire conservation activism.

Both organisations are committed to the promotion of responsible tourism that conserves the environment and improves the well-being of local people. They work together to promote ‘The Burren & Cliffs of Moher UNESCO Global Geopark’ as a leading sustainable visitor destination, celebrated for high standards in visitor experience, conservation and learning. See Burren.ie for more details.

Working with such a wonderful collection of environmental and customer-focused businesses, together we have achieved many accolades most notably:

• Lonely Planet Best in Travel 2021, Best Community Tourism Project
• National Geographic, World Legacy Award 2016
• European Destination of Excellence – EDEN Award 2015
• Food Town Irish Restaurant Association Award 2015 

When purchasing equipment we consider its use and alternatives and purchase the highest energy efficiency possible.

• All our duvets and pillows are eco-certified.
• We promote a healthy hearty breakfast and support local artisan producers.
• We promote local produce through our Restaurant menus, picnics, arrival amenities.
• We monitor our cleaning chemicals and use Diversey cleaning products which have waste-minimising control systems.
• In 2020 we added our Polytunnel to grow herbs and some vegetables for our restaurant.
• In 2022 we developed our retail offering forming new collaborations with local suppliers.
• In 2024, we plan to future develop our green purchasing, with a focus on our restaurant menu becoming even more localised.

• In 2016 we expanded Doolin Inn. In 2020/21 we redeveloped our kitchen and bar, increasing the BER ratings and energy efficiencies as best we could. By adding extra insulation into walls, attics, floors, new windows, doors etc. As well as purchasing the best energy efficient kitchen and bar equipment within our budget and needs.
• In 2024 we will be adding 89kw of Solar to our buildings with a goal of generating at a minimum 75% of our electrical needs.
• When purchasing equipment, we consider its use and alternatives and purchase the highest energy efficiency possible.
• In 2021 we redeveloped our kitchen and bar purchasing induction hobs, grill, highly efficient ovens, electric fryers, variable speed beer draught
  system, highly insulted walk in fridges etc.
• In 2013 and 2016 we zoned our main building for heating and developed an active daily-management procedure and installed high efficiently gas boilers using Bio Lpg as fuel.
• Our focus in the years ahead is converting to more renewable energies.
• All our lighting is LED and senor lighting where possible (eg. Stores, hallways)
• In 2013 we added a variable speed pump to our hot water and heating
  system – so that water pressure is only applied when required. This also
  increases the efficiency of getting heat to rooms.
• Where possible, we have added timers – to control wastage such as outdoor lighting.
• In 2013 we reviewed our laundry-drying procedure and reduced our average drying times by 25-35% through the use of gas dryers and an added clothesline. This has helped reduce our use of gas dryers.
• We monitor our gas, electricity and oil – benchmarking, year on year, against international best practice properties and to this day show improvements year on year.

• As we continued to renovate and extend from 2011 -2017, we added penny values to each tap which enables us to control the flow of water to the tap. In emergencies where a tap is faulty or leaking, we can immediately shut it down until it is fixed.
• In 2014 we added water saving shower heads to maintain water pressure. We are able to ensure an enjoyable shower experience whilst reducing water waste by 60%.
• In 2013 we reviewed our in-house laundry procedure, reducing our water consumption by
  20-30%.
• When purchasing new machines we focus on the water consumption.
• In our gardens, we raised flower beds where possible and added local hardy plants which can survive naturally.
• The Results: Since 2013 we have maintained our water consumption to 122l per sleeper, or 60l per visitor. Although we have increased our standards from a hostel to a 4 star hotel and added an evening restaurant, cooked breakfast etc. Adding a lot of extra services
  and comforts, whilst minimising waste as best we can. For 2021 we were 80l per guest, our target is to achieve 70l per guests in 2024.

• In 2017 we upgraded our wastewater treatment plant with new distribution piping to increase the effectiveness of the filter bed. In 2018 we replace our Puroflo Peat bed and added an extra 30% bed above requirement to give extra filtration.
• All our bins are segregated; we compost all our food waste and recycle where possible.
• Since 2020 we have reduced all our wastes. Landfill 44%, Recycle 55%, Food 33%
• We are active supporters of Doolin Tidy Towns and participate in their many initiatives.
• We are a collection point for used batteries. (please hand in batteries at reception)

In 2022, we purchased houses for our team so they can have a better work life balance. Housing is currently one of the toughest challenges for our team members. We will continue to invest in our team in providing meaningful employment.

• Training: Our team is steadily expanding and we nearly doubled our local employment in 2022, with the addition of new services and facilities at our property. Therefore training is at the forefront of all our decision processes, to ensure success.
  Therefore:
  • We have invested in our managers to become better trainers and communicators and will continue to do so. We now have our own in-house trainers from manual handling and HACCP.
  • We have invested in our team with online courses in all aspects of our business, employee welfare and customer service standards.
  • Our recruitment policy is to try and promote from within and develop our team members as we continue on our journey for continual improvement.

• To reduce our overall waste, but primarily food and landfill waste as our Food and Beverage offering has increased substantially. Setting new bench marks from 2024 figures since the introduction of the restaurant and achieving improvements of 10% in 2024 on 2023.
• Review our control systems to highlight all our usages, setting movable monthly targets.
  Have live displays showing our consumption publicly.
• Reduce our Water consumption by 5% annually.
• To review at least twice yearly all Standard operating procedures, recipe cards and menu recipes. Implementing better production controls to minimise waste.
• In 2023 we reduced our carbon consumption per customer by 9.7%. The Inns total Carbon footprint was 72 tonnes. In 2024 our goal will be to reduce our total Carbon foot print by
  10%.

Although we prioritise local and community as a core to our purchasing policy. We believe we can always do better.

• In Spring 2024 we will review all our purchasing and quantify it as a percentage and set targets to improve.
• We will continue working with local community groups and support local initiatives as they arise. We sponsor our local Burren Volley Ball Club, and Burren Gaels Ladies football team, as well as being active members of Doolin Community Council, Doolin SEC, Doolin Tourism, and Burren Eco Tourism Network.