Sustainability & Community
We are passionate about protecting our environment and our sustainability initiatives include a complimentary EV charging station; supporting local producers and tradespeople; and we are practicing Climatarians.
Today’s consumers are becoming even more mindful of the impact, both socially and environmentally, that they are making - whether it’s part of their daily decision making on how they elect to live; or through their travel choices with ‘sustainable travel’ now a major influence in where, and how, people are choosing to travel. This is materialising in people’s higher level of awareness on their social and environmental impact throughout the world.
We are no different at Highfields Motel, Lily’s Restaurant and Lily’s Artisans and are proud to have implemented a range of initiatives that we know will make a valuable contribution to ensuring our local community is in a better place than when we first arrived.
Electric Vehicles:
We are one of the few hotels to provide a self-charging station for our guests to use whilst staying with us.
Type 2 – 1 Plug – 22 kW
Supporting Local Food Producers:
There are many benefits to supporting local business – whether it’s a service business, your local market or local food producer.
Supporting the local economy makes a valuable contribution to the success of your neighbours’ businesses and, in turn, assists in the creation of more jobs for the area.
Sourcing fresher, in-season food from local markets and food producers that you know and trust reduces food miles - the distance food has to travel to get to the table - contributing to a reduction in the use of fossil fuels that have a dramatic impact on our air quality.
Fresh food simply tastes better; and can be cheaper too
Internships:
Australia is currently experiencing an industry-wide shortage of chefs and we are strong advocates of the great work that Stephen Simon from Downs Hospitality and Training is doing to support the next generation of young, and upcoming, chefs.
We have regularly offered internships to students keen to learn more about the art of cooking – providing them with the opportunity to undertake practical experience in a professional kitchen; whilst sharing with them our years of knowledge.
Reducing our Environmental Impact & Making a Difference:
It is Bruce and Heidi’s objective to minimise their environmental impact through a range of initiatives:
Wherever possible, sourcing our food and other supplies locally.
Buying food that is fresh, in season and delivered straight to our door by the producers themselves.
Using compostable food packaging for our Lily’s Artisan pasta range; with all of our jams and preserves bottled in glass jars that can be recycled through your local area’s recycling program.
Operating an accommodation and restaurant business that cares as much for our locals as we do for our environment.