Abode Hotel Exeter - Environmental and Community Policy

Alias Hotel Barcelona
Produce Sourcing and Environmental Impact

The Environment & Social Responsibility: A duty for us all…

The environment comes second only to the economy as the burning issue at the fore of society’s consciousness today. At Hotel Barcelona we are acutely aware that these grave matters are locked together in a battle where one feeds the problems of the other. Our business is a microcosm of man’s influence on the environment and we have a duty to minimize our impact for the health and welfare of future generations.


Food Sourcing: All part of the passion…

Exeter and its environs need only look to the regular publication Exeter Living to see the work our Head Chef, Christopher Archambault puts in to sourcing local produce. 80-90% of our raw goods come locally not just to support local business, or to cut down on food miles due to fossil fuel consumption but to present food that is macrobiotically sound. Produce that still retains flavour and vitamins not lost through age and travel. Chris helped launched the South West’s leg of the Prime Minister’s ‘Just Ask’ campaign. This successful launch urged customers to ask questions about where their food comes from, pushing restaurants to become more transparent in their traceability. Our yearly Food & Drink Showcases are a fantastic forum for our suppliers to get to know our customers in an open day of enjoyment and education. Forging strong bonds with farmers and producers is part of being a Chef to Chris, and we are so fortunate to have the diversity and quality of goods right here at home in Devon.

Community: Exeter as part of the Global Village…

We are proud of the accolades we have received from the Green Tourism Scheme for our extensive recycling program. Our nominated ‘Green Officer’ is charged with discovering new and inventive ways to help reduce our carbon footprint whether it is sending magazines to doctor’s surgeries or recycling soap. Who can deny the benefit from these actions to the increasingly elusive ‘bottom line?’ It amazed all involved that our landfill pick up was reduced from 18 bins to 3 per week.
Using less caustic cleaning products where possible, switching off lights…it all makes a difference!
Working closely with St. Luke’s College of Science and Sport, Chef does his level best to sow the seeds of interest and care through cookery demonstrations, judging their annual European Business Day restaurant competition and hosting a night for the winners to experience a professional kitchen first hand.
Our annual Food & Drink Showcases have grown to become an event not to be missed where our suppliers set up shop in the restaurant for a full day of enjoyment and education.
Club Paradiso, our monthly Kid’s Club strives to place importance on the ease of creating healthy, locally sourced dishes, (always in season of course!) to youngsters just beginning their culinary odysseys.
We are proud supporters of FACE. The Farmer and Countryside Education Charity.

The Future: Something to shout about…!

We are looking forward to a multi-million pound refurbishment early next year. A huge emphasis will be placed on making our new facilities as environmentally friendly as possible and we see this as a natural extension of our current efforts.
We are already identifying areas to improve and services to offer.
Watch this space and remember….

We must look to the past to progress to a sustainable future.
Let’s keep Devon a community with a heart.

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