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Strattons Hotel

Rocket composting and reducing landfill

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Property Description

Strattons Hotel, owned and managed by Vanessa Scott, is a 14 bedroom boutique hotel situated in the market town of Swaffham, Norfolk.  Its commitment to sustainable tourism practices was recognised by winning a Gold Star Award at the 2011 Green Tourism Awards, entry to which was via the business achieving a strong GOLD at their most recent Green Tourism audit.

Project Description

Driving waste volumes down. Waste is a primary focus at Strattons, indeed all waste is weighed so that the hotel can quantify each waste stream and identify savings.  This monitoring has helped the hotel to keep its annual landfill waste to less than 2% of its total waste output.

The hotel has taken many steps to reducing the amount of waste produced and this has reduced the cost of recycling.  The hotel reduced the amount of plastic bottles to landfill by 97% and saved £2,000 per year by switching to using refillable bathroom toiletries.  Other initiatives include turning newspapers left by guests into briquettes for winter fires, cardboard is returned to suppliers and confidential paper is shredded for the hens’ nests.

Food waste can be a significant part of any hotel’s general waste so to eliminate it the hotel purchased a Rocket Composting Unit ( that utilises anaerobic digestion to compost all cooked and uncooked food waste.  The compost is then used to fertilise the garden.

Cost Savings

£2,000 per year just in plastic reduction


Time invested to implement monitoring


Reduction in waste collection and food purchase costs


Saving money, reducing landfill and reduction in food waste

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