LE RANCH CABALLIN SARL

We prioritise responsible purchasing by favouring local and regional suppliers in order to limit the carbon footprint linked to transport and to support the local economy. Particular attention is paid to quality. Our purchasing choices also take into account the longevity of equipment and its energy consumption in order to reduce the overall environmental impact.

We encourage low-environmental-impact modes of travel for our guests and for our teams alike. The establishment provides facilities for soft mobility (secure bicycle parking) and informs guests about transport options and local routes. Local suppliers are favoured in order to limit delivery distances. Supply planning also reduces the frequency of transport.

A bicycle parking area has been provided, and guests are actively informed about the cycling and walking routes in the area. This approach encourages local discovery by soft mobility and reduces car use for short journeys.

We have launched an active effort to reduce water consumption through several actions: installation of water-saving equipment (flow restrictors, dual-flush toilets), staff awareness-raising and informing guests about eco-friendly habits. Cleaning procedures have been optimised to avoid waste, and consumption monitoring makes it possible to quickly identify any deviation. Changing towels and bed linen is offered on request in order to limit unnecessary washing. Equipment maintenance is monitored regularly to prevent leaks.

A programme for reusing bed linen at the guest’s request has been put in place. This simple action significantly reduces the water and energy consumption linked to washing, while actively involving guests in the environmental effort.

We pursue an active policy of controlling energy consumption based on regular monitoring of consumption, optimisation of equipment and staff awareness-raising. All lighting is LED, and energy-intensive equipment is gradually being replaced with more efficient equipment. Technical and service areas are configured to avoid unnecessary consumption (automatic switch-off, end-of-service procedures). Heating and air conditioning are set with temperature targets defined according to the seasons. Teams are trained in energy-saving habits (switching off lights, managing standby, sensible use of equipment).

All lighting has been switched to LED and end-of-service energy shutdown procedures have been introduced (systematic switch-off of unused areas, equipment checks). This simple action has noticeably reduced daily electricity consumption.

The establishment is located in a sensitive natural environment, classified as a Natura 2000 zone. As such, we take care to limit our impact on local biodiversity and to preserve the surrounding ecosystems.

The outdoor areas are maintained in a sensible manner, without the use of chemical plant protection products, in order to respect local fauna and flora. Natural areas are kept as far as possible and developments are designed to blend into the existing landscape.

Teams are made aware of the protection of biodiversity, and guests are informed about the natural richness of the site and the good practices to adopt during their stay.

A waste sorting and reduction policy is in place throughout the establishment. Waste is sorted by stream (glass, cardboard, recyclable waste, household waste) both in the kitchen and in the common areas. In catering, we work to reduce food waste through better stock management, adapting quantities and making use of products where possible. Single-use packaging is kept to a minimum and gradually replaced with sustainable or reusable alternatives. Teams are trained in good practices for sorting and reducing waste.

Selective sorting has been introduced across all departments (kitchen, restaurant, hotel), with clearly marked areas and ongoing staff awareness-raising. This organisation allows better recovery of waste and a reduction in non-recycled waste.