Going green is defined as making more environmentally friendly decisions such as “reducing, reusing and recycling”. In our everyday lives the biggest contributors our carbon footprint is what we choose to use for energy transport and food, how we manage waste and how we care for nature.
Energy
Postlip Hall and barn use a green energy supplier – this means that of the electricity we buy is ‘matched’ by purchases of renewable energy. This could come from a variety of renewable energysources such as wind or solar farms and hydroelectric power stations.
Transport
We have focussed time and energy into making coach-travel the most convenient and appealing way to come to the festival. We provide subsidised coaches and shuttle buses from Cheltenham and Winchcombe.
We do understand that car travel is unavoidable for some people, but the fuller that car is, the lower the carbon footprint. One way to fill your car is to share a lift – why not try GoCarShare which can match up drivers with those who need a lift.
Food
We source our catering ingredients locally. The Sorrel BBQ uses local high quality meat and baps and our vegan and veggie option is provided by The Purple Cauliflower – a festival street food duo that make delicious plant based food. They pride themselves on sustainable options in how they prepare food, to how much water and energy they use, and how much food packaging we dispose of.
Waste
We work to minimise waste and recycle or reuse as much as possible during the festival. We provide souvenir glass pint glasses, we recycle the cardboard produced by the festival, and we use recyclable or compostable food containers. We are exploring ways to reduce our use of single use plastics and other non-recyclable elements of our supplies
The beer we serve comes in steel casks which are collected washed and reused because, for the moment, KeyKeg or similar are essentially single use plastic and we have not found a way to dispose of them safely
Nature
Making space for nature is an important part of keeping Postlip Hall sustainable. We have 15 acres of woodland, walled kitchen garden and pasture and it has been managed on organic principles since 1971. We grow vegetables and fruit for our own use and keep poultry, sheep, pigs and bees.
