SUSTAINABILITY AT YOGAPULIA
At YogApulia we passionately care about nature and the environment. The food we serve is largely plant based with a few vegetarian options reflecting our concern for the welfare of animals. We are also trying to reduce our overall impact on the environment and we have recently started to implement some permaculture initiatives which we have included below. We still have a long way to go but we will continue to make improvements as we grow and learn more about how we can better harness the beautiful natural world around us.
We currently have a recycling system for plastic, metal, glass, paper and cardboard and we are looking at ways to reduce our overall use of packaging and other materials.
We have installed a filtered water tap in the main guest dining area to try and reduce the need for people to use plastic water bottles
Recently we have started making our own plant based milks which means we have reduced the amount of food packaging we generate.
Our new compost bins enable us to recycle all of our organic waste which is then used to feed our plants around the centre. Our two amazing chefs are also really good at using as much of the food ingredients as can be used. As an example the pulp left over from the fruit juicer is often used to create fruit cakes.
Two large solar panels now provide the majority of our hot water during the warm, sunny months from April to October. We are exploring ways of extending this to provide power for the air conditioning units.
November and December are the wettest months in Puglia and we wanted to capture as much of the rain ws we can to use during the very dry summer months.One of the largest sources we have for water harvesting is the winter swimming pool cover which is 45 square meters with a depth of approximately 400mm. The rain water is then piped down to our main water storage tank which holds approximately four thousand litres.
Based on some principles of permaculture including the use of swales to better capture the rain water, we are preparing an area to grow fruit and vegetables with local seasonal products including tomatoes, aubergines, courgette, fennel and pumpkins. We are also planting more fruit trees to go with our fig and cherry trees. All of the food we grow will be used in our kitchen to feed our guests. This has the added benefits of reducing waste from food packaging.
Our newest addition to YogApulia is our worm farm which we use for some of our organic waste. This then generates an extremely valuable source of compost for the vegetable garden.