Hotel Cateys 2024: Sustainable Hotel of the Year – The Pig Hotel Group

When it comes to paving the way to becoming more sustainable, we all need a guiding light to help us conduct business in the right way. And this year’s Sustainable Hotel of the Year winner was described by more than one judge as “truly inspirational”.

Since launching the first Pig in the New Forest 13 years ago, the Pig Group has championed local produce, be it from its own kitchen gardens or the local suppliers it trades with to create its seasonal “25-mile menu”. The local produce that is served on every plate across the 12 properties now in its ‘litter’ is clearly part of the business’s DNA, but this approach to sustainable hospitality reaches much further than the food.

The group describes itself as an “obsessive recycler” and it ticks all the usual sustainable boxes, such as removing plastic straws, ordering in bulk and composting vegetable trimmings. But it goes above and beyond. Its key sustainability objectives are source responsibly, support society and protect the environment, which the judges agreed seeped into every part of the business. And the group can also proudly say it is a B Corp, having achieved accreditation earlier this year.

It is also measuring its impact on the environment, which allows it to set targets. Take energy and water consumption: this vital knowledge allows the business to use fewer resources, such as reducing the spacing of plants in the kitchen garden to help stop the soil drying out due to evaporation, meaning the plants require less water.

Over the past 12 months, it has increased its sustainability commitments in several ways, with supporting biodiversity a key focus. It is increasing the amount of bee colonies across the estate, as well as undertaking a full ecological audit of its Bath property to create an action plan to help biodiversity thrive. It has worked with a number of local partners, raising money to aid their efforts, while gaining expertise to ensure each individual hotel is supporting biodiversity beyond its grounds and gardens.

Zero waste goes to landfill, and over the past year it set a target to reduce general waste production by 1%, which it surpassed by achieving 4%. It is also investigating the feasibility of Ridan composters so it can manage food waste on-site rather than sending it to anaerobic digestion plants.

Its sustainability-first approach is often noted as a reason it attracts prospective employees, and the group trains its staff in sustainability practices, giving them the skills and knowledge to confidently discuss initiatives with guests. It also encourages employees to support charity work and has increased the number of volunteer hours from 1,000 in 2023 to 2,000 in 2024.

The group’s efforts to create jobs, buy local and support charities and the wider hospitality industry is evident – all while looking after the environment.

What the judges said

“Truly an inspirational winner. A business where all the elements of people, profit and planet lives. The subject is deeply embedded in every facet of the business – so much so, it is simply what they do, day in, day out.”

Sue Williams