The Dolphin is a sustainability champion because they have shown commitment to running a sustainable business. They have shown that they are actively involved in energy reduction, waste reduction, sustainable procurement, as well as pushing for customer and team engagement to being sustainable.

The Dolphin, known by locals as ‘The Dolly’, is a family friendly, traditional pub located in the heart of Wallingford, Oxfordshire. Brian Howard, licensee at The Dolphin, has made a number of changes in the past few years in order to make the business more sustainable.

Waste management is something Brian has always been keen to control, so The Dolly has implemented a strong recycling scheme covering  glass, card, material and paper recycling and a food waste bin. They also like to help their customers take accountability with offering food changes, where customers can swap out unwanted items in their meal, or removing it completely, helping to reduce their food waste.

Reducing food mileage is another key feature of this country pub, with Brian prioritising purchasing produce locally from markets and farms. By sourcing their produce sustainably, Brian is not just cutting down their food emissions, but also helping out local businesses in the area.

At The Dolphin an electricity metre is used, fitted with a smart metre to help track energy usage. The team are trained to be conscious of unwanted energy usage, and so along with implemented energy saving devices, staff members turning off power when rooms or equipment are not in use.

The pub’s wonderful garden has seen great change over time by the removal of the car park, the pub garden has had a chance to grow and expand, with lots of flowers, small trees & bushes which in turn has seen their insect and small animal life return. A bug hotel and bird feeders are also key features Brian has installed, showing off all the wildlife that now thrives in their garden.

Brian ensures his team is aligned with his vision by sustainability training and education. There are information posters around the venue, while Brian also communicates and works closely with his team on a daily basis, guiding and showing how committed he is to ensuring a better future and work place.

Overall, Brian believes contributing, guiding & leading on sustainability in the local community is crucial for helping their environmental, social and economic impact, and it will only contribute more to his strong relationship with his customers.

You can view The Dolphin website here