Environmental Policy

Braemar Lodge & Spa occupies a special place in the New Zealand environment. Located in the sub alpine area of Hanmer Springs, we have a moral and social duty to do the best we can to leave as little behind as possible.

We conduct ongoing reviews of our practices inline with national and international best practice to reach our environmental goals.


Our unique location results in some unique problems. Our distance away from a major center means that everything we receive travels quite a distance to get here.

  1. Reduced ordering – where possible, we combine multiple smaller orders into larger orders meaning we receive fewer deliveries.
  2. Electricity – we purchase electricity produced from renewable sources. We have also installed a 50kW solar farm specifically designed to be as efficient as possible.
  3. Gas – our current gas hot water system is being retired in favor of an ultra-efficient heat pump system to take care of our hot water requirements. Our existing gas boilers will be reduced in number and operate only as a backup. While we are still using gas boilers as our source of hot water, we ensure that they are regularly serviced to ensure efficiency and regularly monitor temperatures to ensure we are not unnecessarily heating water.
  4. Transport – we purchase modern and efficient vehicles suitable sized for our needs. We also provide Tesla and other EV charging facilities. We also offer on site housing for staff to reduce the amount of fuel used for staff transport. This also improves staff leisure time.
  5. Environment – we participate in the Hotels for Habitats initiative to regenerate our world with replanting efforts.


Landfills are still a reality of our times. We take every step possible to ensure the amount of waste we send to landfill is as low as possible

  1. Green waste – we compost garden waste onsite for use in our grounds.
  2. Food – we ensure that we are only ordering appropriate amounts of stock to ensure freshness and to minimize waste. Our food waste is either composted on site along with garden waste or sent for commercial composting.
  3. Paper – we try to reduce our paper consumption as much as possible. Any paper that cannot be reused as staff note paper is recycled. We specify FSC or PEFC certified paper from our printers and stationery providers.
  4. Recycling – where possible, all recyclable material is recycled. This includes paper, cardboard, metal, glass and plastics. We return polystyrene cases to suppliers for reuse.
  5. Toiletries – we opt for toiletries that are biodegradable and not tested on animals.
  6. Grey/black water – being a rural location, we are responsible for treating and disposing of our waste water. We do this using a composting system with UV sterilized clean water being discharged to our natural gardens. No aggressive chemical treatments are needed.
  7. Packaging – as much as possible, we specify products that do not use or require excessive amounts of packaging requiring disposal.
  8. Bags – the hospitality industry uses substantial numbers of plastic bags for a multitude of reasons. We are moving to biodegradable bags where possible which can be composted or will breakdown within months of going to landfill, instead of years.


Almost every service and product we provide to our guests requires the use of energy. From heating, to lighting, to food production and more.

  1. Lighting – we have nearly completed a switch to LED and other forms of low consumption lighting. Our hallways and public bathrooms have sensors to only activate lights when needed
  2. Heating/cooling – we use heat pump systems to heat and cool our rooms and public areas. Our public areas are only heated/cooled when needed. Guest rooms feature gas fireplaces that are shut down during warmer months but still being available should a guest request. All our heating and cooling systems are right sized to ensure efficient operation.
  3. Insulation – the whole property features insulation vastly superior to that required by current building codes. Our windows are double glazed.
  4. Gas consumption – while we are still operating with gas hot water boilers, we only run the number of boilers needed to ensure guest comfort. Kitchen staff are also encouraged to turn off hobs when not in use. During warmer months we turn off pilot lights for in room fire places.
  5. Rooms and public areas – rooms and areas not in use are powered down. During periods of low occupancy, we close off individual wings to avoid additional heating/cooling loads.
  6. General – with our new 50kW solar farm, we have shifted as much of our electrical load to daylight hours as possible. Doing so means that our laundry, bulk hot water heating (when heat pump system is installed), kitchen prep and public area heating/cooling is done with electricity produced on site.
  7. Wired systems – as much as possible, we choose wired systems over those requiring batteries.
  8. Spa pools – our spa pools are very well insulated to reduce the electricity demands generated.


Our water is delivered to us from a deep well tapping the high-quality water in the Amuri aquifer. Our water is a precious resource. Our minimally treated water supply is regularly tested to ensure guest and staff safety.

  1. We draw only what is needed. We also store water so that we are not drawing during periods of high demand from local agriculture.
  2. As much as practical, we ensure that our storage tanks are refilled during periods of wet weather. Doing so means that we are drawing during low demand, ensuring the aquifer levels are maintained.
  3. Our showers are low flow types.
  4. All our toilets are dual flush.
  5. Linen in replaced on demand instead of automatically during a guest stay.
  6. Water using appliances are chosen for their efficiency and low water consumption.
  7. Our lawns are only irrigated outside of daylight hours and only when needed. We use grass varieties that are hardy and tolerate low levels of irrigation.
  8. Gardens are planted using a variety of native and non-native species chosen for their hardiness and low demand for irrigation. Most of our garden areas do not require any irrigation now that they are established.
  9. We carefully manage the water in our spa pools to ensure quality and safety, as well as reducing the need to empty and refill.


Our suppliers are carefully chosen.

  1. As much as possible we opt for locally produced products.
  2. Our menus are designed to take advantage of produce that is in season locally.
  3. We choose suppliers based on their environmental practices as much as possible.
  4. We possible we purchase directly from and importer/producer to reduce the amount of transport a purchase must take.
  5. We combine multiple smaller orders from a single supplier into larger orders to reduce the amount of deliveries and therefore truck movements we require.
  6. Where possible we specify bulk delivery in crates and other reusable containers
  7. We upcycle and recycle building and decorate materials as much as practical as well and choosing materials that are fit for purpose.