Environmental Policy Statement

Following energy audits, we implemented these recommendations if they were not in place already:

• We have changed our electricity supplier to a company that uses renewable sources to create energy.
• We changed lighting in the visitor centres to LED
• Our heating and hot water systems are running on BioLPG, a clean gas produced from waste, residues and renewable vegetable oils (see video below)
• The oak shavings we use for smoking our salmon are a side product of a wood craft company
• We continually look for new, innovative ideas in our processes to reduce water and energy use.
• All our fish that we smoke are 100% Irish, sourced from Clare Island in Co Mayo, Co Donegal and Co Waterford. Our salmon all have an ECO-label and ISO 14001, and all of the Salmon are organically certified. We are certified with IOA (the Irish Organic Association) to produce Burren Smoked Irish Organic Salmon.
• We are committed to source locally and/or organically produced raw materials and food to keep the food mileage as low as possible. This helps to support and grow our local community and local economy.
• The majority of our gourmet foods like cheeses, chocolate, chutneys, and jams are produced in the Burren and Co Clare and also from all over Ireland. Our priority lies in sourcing as locally as possible.
• We employ staff who live locally. They support the local economy and its services.

Birgitta & Peter Curtin are Slow Food Members and believe in as well as support that movement.

The Burren Smokehouse is fully committed to environmental good practice following the Geopark Code of Practice for Sustainable Tourism from management through to members of staff.

We provide a facility that encourages visitors to visit the region while positively impacting on our local economy, our local community and without harming our environment.

Our commitment to the principles is targeted and will be measured and reported to the administrators.

Working Together

• In our Visitor Centres we provide free Geopark visitor maps and information about other Burren Ecotourism providers.
• We use all opportunities to network with other Burren Ecotourism Network members by attending training events, workshops and activity days
• Members of staff are trained to provide and find information as to where next to visit in the area and supply referrals
• We actively promote the Burren Food Trail and Burren Adventure programme on our social media profiles as well as through posters and brochures in our Visitor Centres

Objective:

1. To update our training with a refresher training day for all Visitor Centre staff during 2021 and 2022

A Cared-for Landscape

• Several members of the Burren Smokehouse Team have undertaken Leave no Trace training (September 2021). Visitors can read more about Leave no Trace online on our website – link here

Objective:

1. To arrange for new Visitor Centres staff to attend Leave no Trace training during 2022
2. To organise a Hedgerow clean up in the local area involving our staff during 2022

A Well Understood Heritage

• All of our 40,000 visitors a year are exposed to the Burren Geopark plaque proudly displayed outside our main Visitor Centre.
• We are committed to providing relevant and accurate interpretive information to visitors on the natural and cultural heritage of the region. We are proud to be part of Burren & Cliffs of Moher UNESCO supported global Geopark status.
• Through film and tour guide presentations our visitors can learn about the heritage of the ancient craft of smoking salmon in Ireland.  We make this experience available in English, French, German, Spanish, Italian & Swedish.
• For our visitors, we also offer a new fascinating learning experience called “Taste the Atlantic – The Salmon Experience” about Ireland’s salmon story reaching back to ancient times using legends and the traditional methods of yesteryear. The experience also explores contemporary salmon aquaculture, salmon’s nutritional benefits and introduces the real-life characters for whom this is a sustainable modern way of life.

Objective:

1. To arrange a field trip for BEN members to the new experience during 2022

Vibrant Communities

• We welcome all visitors of all ability and supply facilities for those with limited ability
• During their over 30 years in business, Birgitta & Peter Curtin have been and are committed to conservation, promotion of and networking in the Burren with other businesses.  Birgitta & Peter are founding members of Slow Food Clare and have been organising the Burren Slow Food Festival since 2005.  They are also founding members of the Burren Ecotourism Network and act as advisors to the Burren Geopark.

Objective:

1. We want to make all our visitors feel welcome by improving communication of our story in a way that they understand by using clear language and signage

Strengthened Livelihoods

• We only use certified Irish organic fresh salmon farmed sustainably on the west coast – see Irish Organic Association website
• The Burren Smokehouse sources 100% of our organic salmon, trout and mackerel from Ireland.
• We purchase other Burren artisan food products, Clare food products and Irish artisan food products for sale in our visitor centre and on our website for mail order customers.
• We use local service providers and trades and craftsmen where possible

Sustainable Tourism Management

• Burren Smokehouse have appointed a Green Team of staff and management that meet on a monthly basis to monitor and make continual improvements in efficiencies of reduce, recycle and reuse energy, water and waste.
• Our Gold Ecotourism Ireland plaque certification is visible as well as our Organic standards and our commitment to the Slow Food philosophy and local produce
• We welcome cyclists, walkers and visitors that use public transport.  We offer information on how to access us with sustainable transport on our Burren Experiences website.  Many Burren Smokehouse staff live locally and walk to work.

Objective:

1. We would like to upgrade our cleaning products for the Visitor Centre to be eco-friendly.