Environmental Policy

Compliance with legislation

We will meet or exceed the requirements of any legislation and adhere to the appropriate codes of practice.  

Carbon footprint

By using local Scottish suppliers for much of our restaurant food and produce in the Food Hall, we are not only reducing our carbon footprint but also delivering the highest quality fresh food available. We even grow our own herbs for use in the restaurant and being nature lovers, have planted a bee-friendly garden.

  • We reduce our carbon footprint whenever and wherever possible.
  • We source as many of our products as possible from local suppliers thus reducing our “product miles” and supporting Scottish jobs.
  • We organise and operate car pools for our staff.
  • We group our customer deliveries to save on trips and thus fuel use.  

Wastage and recycling

  • We strive to minimize our waste and recycle where possible.
  • We reduce the amount of packaging/wastage, we then re-use materials wherever possible be it cardboard boxes, plant pots or bubble wrap. If we cannot re-use it; we recycle it.
  • We currently recycle paper, card, glass, printer cartridges and food waste from the restaurant. All our used vegetable oil is recycled into biodiesel and industrial hand soap. Only as a last resort does it go in the bin.
  • Our carrier bags are biodegradable and our paper bags are made of recycled material.
  • We are water wise and energy efficient. Our enormous underground 80,000 litre water tank collects rain and run-off water, we then filter and re-use this to irrigate our plants as well as flush the toilets.
  • We use low-energy light bulbs and have movement-sensitive lighting in the staff areas and customer toilets.  


  • We provide our customers with information about environmentally friendly products and good horticultural practices so that they can make informed choices.
  • While we do sell garden chemicals, we also always suggest the environmentally friendly alternatives.
  • We actively promote cultural or organic means (such as mulching, proper pruning or companion planting) to resolve pest/disease/nutrient deficiency/water problems and advocate chemicals only as a last result and only when used responsibly.
  • Our restaurant uses the highest quality ingredients most of which are sourced locally. All our chicken and eggs are free range. We use only Fair-trade and Rainforest Alliance certified coffee and tea. Many of the herbs we use are grown at the garden centre. We are aware of the issues surrounding peat use and no longer stock peat bales.
  • Most of our garden furniture, bird tables and timber products come from legal, sustainable sources and carry the FSC certificates.  


  • Since we opened in 2009, we have planted many trees as well as shrubs and herbaceous plants beneficial to wildlife. Our much admired herbaceous border features bee and butterfly favourites.
  • We provide our customers with information on how they too can improve conditions for wildlife in their own gardens.
  • We label plants which are bee favourites.
  • We are mindful of what we can do to enhance our environment for our local wildlife, and how we can encourage biodiversity.
  • Training: all of our staff receive in-house training to raise their awareness of the environmental issues and to gain their support in improving our performance. Our staff will then encourage our customers to improve theirs. 
  • We are always looking to improve our practices where we can and will continue to do so.