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Sustainability at The Victoria Inn

Doing the right thing.
Every day.

Sustainability is part of how we run The Victoria Inn: how we use energy, reduce waste, choose suppliers, support our team and play our part in the local community.

Our sustainability work is led by Company Director Mark Holden, a BII Sustainability Champion and active user of the Zero Carbon Toolkit. The Victoria Inn is also proud to be listed in the Green Pub Guide.

Electric Victoria Inn delivery vehicles supporting a more sustainable operation
Our commitment

Built into
how we work.

Rather than treating sustainability as one project, we focus on practical improvements across the whole business.

Reducing environmental impact

Lowering energy use, reducing waste and making better use of resources.

Supporting local communities

Working with local suppliers, organisations, schools and community initiatives.

Investing in people

Creating opportunities for learning, development, wellbeing and hospitality careers.

Continuous improvement

Using data, technology and team engagement to find the next practical improvement.

What that looks like

Practical changes.
Measured progress.

There is a lot happening behind the scenes. We have grouped the detail below so it is easy to explore without turning this into a never-ending page.

01 Energy, carbon & smarter equipment Renewable energy, close monitoring and more efficient equipment across the pub, cellar and kitchen.
  • 44 solar panels generating renewable electricity onsite
  • SolarEdge performance monitoring systems
  • Renewable electricity contracts backed by REGO certification
  • EV charging points for guests and visitors
  • Electric vehicles used within the business
  • LED lighting throughout the site and motion sensor lighting in key areas
  • Honeywell zonal heating controls and monitoring dashboard
  • Eco boilers and double glazing to improve thermal efficiency
  • Weekly energy usage reporting and half-hourly utility monitoring
  • Cellar CQDS Plus cooling, InnSave energy management, heat dump systems, ceiling insulation and freezer curtains
  • Renewable beer gas systems
  • Energy-efficient cooking equipment, adjustable extraction, double-skinned glass washers and dishwashers
  • Fresh food life-extension refrigeration, food dehydrator and grease management systems
  • Policy of replacing equipment with more energy-efficient alternatives when renewal opportunities arise
02 Waste & water Measuring what we use, reducing avoidable waste and choosing lower-impact alternatives where practical.
  • Digital draught beer wastage monitoring through iDraught
  • Food waste monitoring and reporting
  • Reconomy waste management dashboards and increased recycling
  • Waste oil collection and recycling
  • Water butts collecting rainwater for reuse
  • Compostable vacuum packing bags, bamboo straws and eco napkins
  • Recycled toilet tissue and environmentally friendly brown roll products
  • Removal of unnecessary single-use plastics
  • Sustainable takeaway food containers and soya-based compostable greaseproof paper
  • Water meter logging and monitoring systems
  • South West Water efficiency surveys, leak identification and preventative maintenance
  • Plant water management systems
  • Water-saving cleaning technology including iMOP equipment
03 Food, menus & local supply Supporting Cornish producers, shortening supply chains where possible and giving guests more sustainable choices.
  • Local sourcing where possible, including Cornish venison, local lobster, local lamb and Tamworth pigs
  • Regular conversations with suppliers about sustainability improvements in the supply chain
  • Vegetarian options across our menus
  • Vegan options across our menus
  • Seasonal ingredients where possible
  • Locally sourced products where available
  • Ongoing monitoring of purchasing and kitchen waste streams
04 People & community For us, sustainability also means building skills, supporting wellbeing and being useful to the community around us.
  • Investment in team training, development and hospitality career progression
  • Work experience placements and engagement with local schools and students
  • Hospitality career talks and demonstrations
  • SEND work experience programmes and opportunities for further education students
  • Employee wellbeing and development
  • Hosting Dementia Café sessions and U3A meetings
  • Acting as a recognised Safe Space
  • Supporting educational projects and work experience
  • Participation in the Cornwall Hospitality Collective
  • Engagement in local schools and careers initiatives
  • Leadership of the Kenwyn Parish Community Fund
Still improving

A journey, not
a finish line.

Sustainability is a team effort. Every member of our team has a part to play, from reducing waste in the kitchen and cellar to spotting energy-saving opportunities and supporting local suppliers. We are proud of the progress already made, and of the way practical sustainability improvements can support better business performance, but there is always more to do. By combining data, technology and ideas from our team, we will keep reducing our impact and helping The Victoria Inn thrive as part of the community for generations to come.

BII Sustainability Champion Company Director Mark Holden leads the sustainability work across the business.
Green Pub Guide The Victoria Inn is proud to be listed in the Green Pub Guide.
Zero Carbon Active engagement with the Zero Carbon Toolkit and Zero Carbon Forum.
Net Zero programmes Participation in Government SME Net Zero programmes and wider industry sustainability networks.