We wish to leave our environment in better condition for future generations, with a commitment to recycling, conserving resources, solar water heating, composting, buying local products, environmental projects and reducing energy needs.
Carl and Jeanne have proudly achieved the prestigious Qualmark Enviro Gold award and are happy to share ideas on sustainability and improving our environment.
We save unwanted batteries, glass, packaging, plastics, clothing, newspapers or other items for safe recycling. These are collected each week. Unwanted brochures and cards may also be reused.
Carl has constructed much of McCormick House furniture from recycled wood. Several examples are shown in the Chiselwood collection.
Grass clippings, leaves, twigs, coffee grinds, wood shavings, wood ash, chicken litter, shredded paper etc, are all added to our bins for compost. 1.5 cubic metres of compost is produced each year for distribution around our large native garden.
We buy energy efficient electrical appliances, monitor energy use and solar panels heat our guest water. We have installed energy efficient light bulbs and have introduced new age led bulbs for further savings. Guest rooms are protected with recycled glass insulation to provide soundproofing, minimize summer heat, and retain warmth when cooler.
Native Plant Revegetation Programme:
You are welcome to look over our seedlings of Coprosma, Karaka, New Zealand Nikau Palms and other types. Some of these will be added to the McCormick House native garden or donated to our local Kaipupu Point Mainland Island restoration project, of which we are members.
Dual flush water cisterns, optional laundry servicing policy, rainwater collection, trickle irrigation and garden mulch all help contribute to save water
We support our local farmers markets and growers for produce, wineries and other local businesses wherever possible. Much of our food is produced on site, including eggs from our hens, bread, strawberries, kawakawa tea and herbs.
“Special thumbs up for the commitment to sustainability and showing that being environmentally friendly is not an extra burden but involved with everything they do.”