1860 wins Sustainability Award
We are very excited to have won the Shire of Indigo's award for the most sustainable business in the shire. The presentation night was last Friday and there is now a lovely redgum trophy on the mantlepiece in 1860. Here is some more information on the initiatives we have put in place at 1860 to try and make our accommodation sustainable.
The building itself is a 150 year old mountain hut that we rescued from a farm near Taggerty, where it was in a dilapidated state. We spent 4 years, salvaging second hand materials and reconstructing the building to maintain its heritage whilst creating contemporary luxury accommodation.
Virtually all the materials used in the construction of the building have been salvaged, recycled or converted from another use. This has been a creative process that our guests seem to appreciate. For example, the coffee table is a converted set of Blacksmith bellows and a real feature of the living room.
This building addresses environmental sustainability in many ways and we have embraced the following initiatives in the construction and ongoing operation of 1860.
1. Recycled and reclaimed materials to reduce the energy inputs in the re-construction 1860. This was an important consideration in reducing the embodied energy of the building (embodied energy refers to the quantity of energy required to construct 1860). By re-using so many materials that would otherwise have rotted, been burnt or simply left to deteriorate, we have not only re-used them but also avoided the need for new items, requiring energy and raw materials to create. We believe it may be one of the lowest embodied energy (newly built) accommodation businesses in the state. All materials have been sources locally (as much as possible) to reduce energy use through transportation.
The origins of some of our items are as follows:
• Slab Hut, two main rooms- farm at Taggerty.
• Slabs around ensuite and kitchen - Old stables in Markwood
• Truss timbers and kitchen benches- Old Albury warehouse being demolished
• Jarrah Floorboards- Old Army training barrack in Wangaratta
• Baltic pine ceilings- Salvaged from old house in Tungamah
• Blacksmith Bellows Coffee table- From a farm near Yackandandah
• Dining room table- Reclaimed Blue gum from old benches in army barracks
• Red gum posts- Milled from rescued trees in the King Valley
• Second hand corrugated iron roof- Old stables in Markwood
• Bark for gable ends (inside and out) - Old stables in Markwood
• Fence palings- Salvaged red gum, farm at Baddaginnie.
• Doors- Salvaged from old house at Tungamah.
• Mantel piece- Old railway Sleeper
• Fireplace Plinth - Window sills from old Beechworth Pub.
2. Ongoing environmental initiatives include:
• 100% use of green power - wind & solar (via the grid);
• A compost & waste recycling program;
• Use of eucalyptus and water mix for cleaning;
• Environmentally sensitive dishwashing & clothes washing products;
• On demand hot water system to ensure water is heated only when guests are staying;
• Booking confirmations and communications with guests via email so no requirement for paper based mail or receipts;
• Sourcing breakfast basket item locally (if possible) to reduce the food miles travelled.
• Jams from Jimjam preserves in Stanley – 8km
• Apple juice The Beechworth Apple Juice Company (apples sourced locally)
• Local seasonal fruit
• Bread from Milawa Breads – 30 km
• Hand smoked bacon from Wodonga – 35km
• Free range eggs from Lake Hume –approx 30km
• Butter from Tatura
The building itself is a 150 year old mountain hut that we rescued from a farm near Taggerty, where it was in a dilapidated state. We spent 4 years, salvaging second hand materials and reconstructing the building to maintain its heritage whilst creating contemporary luxury accommodation.
Virtually all the materials used in the construction of the building have been salvaged, recycled or converted from another use. This has been a creative process that our guests seem to appreciate. For example, the coffee table is a converted set of Blacksmith bellows and a real feature of the living room.
This building addresses environmental sustainability in many ways and we have embraced the following initiatives in the construction and ongoing operation of 1860.
1. Recycled and reclaimed materials to reduce the energy inputs in the re-construction 1860. This was an important consideration in reducing the embodied energy of the building (embodied energy refers to the quantity of energy required to construct 1860). By re-using so many materials that would otherwise have rotted, been burnt or simply left to deteriorate, we have not only re-used them but also avoided the need for new items, requiring energy and raw materials to create. We believe it may be one of the lowest embodied energy (newly built) accommodation businesses in the state. All materials have been sources locally (as much as possible) to reduce energy use through transportation.
The origins of some of our items are as follows:
• Slab Hut, two main rooms- farm at Taggerty.
• Slabs around ensuite and kitchen - Old stables in Markwood
• Truss timbers and kitchen benches- Old Albury warehouse being demolished
• Jarrah Floorboards- Old Army training barrack in Wangaratta
• Baltic pine ceilings- Salvaged from old house in Tungamah
• Blacksmith Bellows Coffee table- From a farm near Yackandandah
• Dining room table- Reclaimed Blue gum from old benches in army barracks
• Red gum posts- Milled from rescued trees in the King Valley
• Second hand corrugated iron roof- Old stables in Markwood
• Bark for gable ends (inside and out) - Old stables in Markwood
• Fence palings- Salvaged red gum, farm at Baddaginnie.
• Doors- Salvaged from old house at Tungamah.
• Mantel piece- Old railway Sleeper
• Fireplace Plinth - Window sills from old Beechworth Pub.
2. Ongoing environmental initiatives include:
• 100% use of green power - wind & solar (via the grid);
• A compost & waste recycling program;
• Use of eucalyptus and water mix for cleaning;
• Environmentally sensitive dishwashing & clothes washing products;
• On demand hot water system to ensure water is heated only when guests are staying;
• Booking confirmations and communications with guests via email so no requirement for paper based mail or receipts;
• Sourcing breakfast basket item locally (if possible) to reduce the food miles travelled.
• Jams from Jimjam preserves in Stanley – 8km
• Apple juice The Beechworth Apple Juice Company (apples sourced locally)
• Local seasonal fruit
• Bread from Milawa Breads – 30 km
• Hand smoked bacon from Wodonga – 35km
• Free range eggs from Lake Hume –approx 30km
• Butter from Tatura
