Professional Documents
Culture Documents
Hotel Posada del Valle, 33549 Collia, Arriondas, Asturias, Spain Tel. 00 34 985 841157 hotel@posadadelvalle.com Fax 00 34 985 841559 www.posadadelvalle.com
Contents. 1 Introduction. 2 The hotel and farm at Posada del Valle. 2.1 The history and evolution of the hotel and farm. 2.2 The overall philosophy and aims of the hotel. 3 The farm. 3.1 Why are we organic? 3.2 The vegetable garden. 3.3 The orchards. 3.4 The livestock. 3.5 Nature conservation. 3.6 The wildflower meadows. 3.7 Other farm-products. 3.8 Seed-saving and local varieties. 4 The food you eat in our restaurant. 4.1 Home grown produce. 4.2 Supporting local and organic producers. 4.3 Our buying policy. 4.4 The eco-dilemma. 4.5 Catering for vegetarians. 5 Other environmental initiatives. 5.1 Energy. 5.2 Water. 5.3 Waste, packaging, recycling, and composting. 5.4 Working with local people. 5.5 Walking routes, public transport, and guest bikes. 5.6 Other initiatives. 6 Sharing information. 7 Appendix 1 Biodiversity. 7.1 What does biodiversity mean? 7.2 Biodiversity and farming. 8 Appendix 2 Sustainability.
1. Introduction.
Hotel Posada del Valle is a small rural hotel within sight of the stunning Picos de Europa, in green Asturias, northern Spain. Renowned for its home-grown cuisine, the hotel is surrounded by its own extensive organic farm. In the following pages we talk about the hotel and farm, discussing topics such as organic farming, nature conservation, environmentally-sensitive tourism, and resource management.
It became obvious that many of the guests who were interested in walking were also very environmentally aware, with interests in natural history and local culture, as well as environmental issues. As this mirrored very much our own interests we began to orientate the hotels ethos along these lines. One of the earliest initiatives, in 2001, was to convert the farm to an organic farm and have it certified. In 2004 we began to take our environmental responsibilities even more seriously, and using the European Eco Label accommodation guidelines we completely revised all hotel operations. One suggestion we particularly liked was the use of organic food in the hotel restaurant, so we began to source quality local and organic products, and, along with our other environmental initiatives, this became an important part of the hotel product. In 2005 we began to incorporate the farm into the hotel, introducing the farm trail for guests, and using more farmproducts in the restaurant. We replaced orange juice with apple juice from our apple orchard, and no longer sold our lamb to local restaurants but served it in our own restaurant. Our vegetable plot was providing an ever increasing amount of fresh vegetables. In 2007 we developed a farm management plan, with the idea to develop rich wildlife habitats, in particular wildflower meadows, integrated with low intensity farming. This was the first year we employed a farm helper, for 6 months, allowing a greater input into the farm, which now totalled 8ha. Of this, we identified 2.5ha of the farm worthy of specific management for wildlife habitats, having begun detailed flora and fauna lists of the different areas. In 2008 we received the "Organic food and biodiversity" award for the hotel or restaurant that best uses organic food in its gastronomic offer. This was awarded by the Spanish Ministry for the Environment in association with the Biodiversity Foundation. Winning this national award makes all the hard work seem worthwhile, as it both recognises and symbolises our beliefs in organic farming and biodiversity
To be a viable business. To offer an enjoyable high-quality experience for our guests. To have a low environmental impact. To co-operate with likeminded producers, especially in the local area. To integrate our farm into the hotel. To further our guests understanding and appreciation of biodiversity, nature conservation, and food production systems. To share our beliefs and experiences with others.
3. The farm.
Hotel Posada del Valle is surrounded by its own 8 hectare certified organic farm. The farm is managed to develop rich wildlife habitats, in particular wildflower meadows, integrated with low intensity farming; to produce commercial crops of lamb, breeding sheep and cider apples; and to produce fresh fruit and vegetables for the hotel restaurant. Guests are invited to follow the farm trail to see for themselves.
the environmentally-sound production techniques, higher levels of animal welfare, our concerns about social justice, the health benefits of eating organic foods.
Organic farming means that we cannot (and do not want to) use genetically modified organisms, artificial fertilisers, or artificial pesticides. Organic farming therefore means a more sustainable, stable, transparent food-production system founded on biodiversity, a healthy soil, and high human input (both hands-on and cerebral).
The predominant reason for this rotation is pest management (soil-borne pathogens). Each crop family has its particular nemesis club-root for brassicas, nematodes for solonaceae, and scleretonia for alliums so by rotating the families we repress their pathogens, thus keeping diseases at minimal levels.
Crops grown which do not fit into the rotation include cucumber, courgette, squash, pumpkin, Jerusalem artichoke, and lettuces. These are planted in beds that become available, again taking care not to plant them in the same bed time after time. We also have a perennial bed (for globe artichoke and asparagus), a herb bed, and in early 2008 we planted several beds of soft fruits (blackberries, raspberries, strawberries, gooseberries, and blackcurrants). The raspberries and strawberries produced their first crops in the summer and autumn of 2008. The vegetable garden is a dynamic system. We are constantly trying to improve performance by trialing different organic methods, and keeping records of those trials. If a crop fails we ask why, and try to counteract the source of failure. A good example of adapting our garden to local conditions, is the problem we have with birds eating our peas before they ripen fully, and our answer is to pick the peas immature, as mange-tout, before the birds eat them. We also have a problem with carrot-root-fly, maybe due to the amount of wild carrot in the area, so we sow and harvest our carrots early, out of synch with the root-fly lifecycle. After harvesting each crop, the empty bed has the required amounts of manure, compost, and leafmould dug into it for the next crop, or ready for the next season, and a cover crop is sown. This is simply to cover the earth, preventing soil erosion, and repressing weed growth over the mild wet Asturian winter. Our main cover crop is oats, having experimented with and rejected both buckwheat and alfalfa . Come the following growing season, we pull the cover crop out and compost it cover crops are selected to pull out far easier than weeds, whilst leaving the soil with a good breadcrumb structure. The vegetable garden is by far the most intensive part of the farm, with respect to labour and know-how. This type of intensive vegetable production is a very important element of sustainable food production, particularly in developing countries.
In October 2008, after ten months of work and study, we created the Farm Flora Guide a celebration of biodiversity, containing photographs of over 300 of the species identified on the farm, plus detailed information on the areas where they occur. Further information can be found in the hotels natural history folder.
La Castaarina Meadow.
This grassland was reclaimed in 2003 after many years of agricultural disuse. It is marginal hill land with shallow soil and has many small limestone outcrops. The lower meadow is cut for hay and the higher pasture is grazed, creating two distinct plant communities. Due to its large size and open sunny areas it is ideal for butterflies.
Firewood -
We believe that organic local small-scale agriculture is a massive step towards solving the planets environmental problems, and at the same time improving humanitys ability to feed itself. It is arguably the only alternative to global agribusiness that is currently operational and viable, and has many advantages over its bigger rival:
It operates primarily at a local level, employing and feeding local people, enriching the local economy, reducing food-miles and associated pollution, and is more in-tune with local conditions, needs, and traditions; It conserves biodiversity, by not poisoning or eroding or fertilising the land, by providing a range of habitats for wildlife, and by being more likely to grow and maintain local varieties; It produces healthier, tastier, and more nutritious foods; It has evolved over long periods of time to suit the local climate and other specific conditions, and has resulted from centuries and millennia of farmers craft; It does not use antibiotics as preventative medicines or to fatten livestock; It is more likely to be a mixed and diverse agriculture, rather than vast areas of monocrop; The supply chain is far shorter and therefore more transparent, with less food wastage; It is much less likely that people have been forcibly displaced from their lands to make way for large plantations.
energy efficient light bulbs are used wherever possible, along with sensors and time switches; we have installed solar panels for hot water and central heating; the boiler is maintained regularly for optimum efficiency; low energy appliances are used where possible; we make use of passive solar power where possible; our windows are all double-glazed; we have incorporated individual room temperature controls in guest bedrooms; we train our staff and ask our guests not to waste energy.
5.2.Water.
Wherever we live, clean drinking water is precious. Unlike most of Spain, Asturias is normally blessed with a good quantity of rainfall, but even here we sometimes experience dry periods where water supply can be a problem. Thinking globally and acting locally, we are taking steps to minimise the amount of water the hotel and farm uses: we have reduced the flow rates of showers and taps to more efficient levels; we have installed water-efficient dual-flush toilet systems; we avoid irrigating crops and watering pants during the hot hours of the day; we train our staff on the importance of leaks and efficient water-management; we are installing a rainwater collection system; we ask our guests not to waste water.
We also try to inspire greater awareness of environmental issues amongst our guests, by encouraging discussion, and providing information in the form of books, magazines and folders, as well as our farm-trail with interpretation boards.
Appendix 1 - Biodiversity.
7.1 What does biodiversity mean?
Biodiversity (biological diversity) is defined as "The variability among living organisms from all sources.....and the ecological complexes of which they are part: this includes diversity within species, between species and of ecosystems". - The 1992 United Nations Earth Summit in Rio de Janeiro. Put simply, all organisms, variations, and interactions in a given area or ecosystem. Biodiversity means stability. In general, the more diverse an ecosystem is, the more stable it is, and the more rapidly it will recover from stress. The less biodiversity in an ecosystem, the more vulnerable it is to extinction. Biodiversity is natures way of not putting all your eggs in one basket; it is the Earths life-support system; it is the accumulation of 3.5 billion years of coexistence and experience of all life forms.
Crop monoculture is the opposite of biodiversity. Monocultures are highly vulnerable to speciesspecific diseases (think of the Irish potato famine), as there are no species present in the system except that diseases favourite prey. This is why monocultures require huge amounts of pesticide input, and are neither stable nor sustainable. In comparison, traditional non-industrial mixed agriculture works with biodiversity, using it to its advantage:
by growing a variety of crops in the same area, either intermingled or in rotation, making it more difficult for diseases to build up in the environment; by controlling pests through companion planting, where carefully-chosen plants are grown alongside the crop, either to deter pests, or as sacrificial plants to attract pests away from the crop, or to attract pest-predators; by encouraging natural pest predators, for example when raptor-perches are installed in orchards to encourage birds of prey and therefore control rodent populations; by sowing nitrogen-fixing green-manures or cover-crops to promote soil fertility; by composting weeds; by mulching woodland leaves.
Therefore, biodiversity is highly important in organic agriculture. One of the reasons that Posada del Valle has few problems with crop pests is the high biodiversity on the farm and in the surrounding area. One simple way of reducing biodiversity is to apply fertiliser. This allows the more vigorous species to out compete and kill off the less vigorous species. No artificial fertilisers are used in organic farming.
Appendix 2 Sustainability.
Sustainability is a characteristic of a process or state that can be maintained at a certain level indefinitely. For instance, "sustainable agriculture" would require agricultural systems expected to last indefinitely. Sustainable development, as defined by the Brundtland Commission (1983), is development that "meets the needs of the present without compromising the ability of future generations to meet their own needs." Put simply, that which can be continued indefinitely without exhausting resources. Are the hotel and farm at Posada del Valle sustainable? There is a sliding scale between the extremes of truly sustainable and downright destructive, and every point between the two extremes is unsustainable to a greater or lesser degree. Our task at Posada del Valle is to edge as far towards truly sustainable as we possibly can, by operating as sustainably as is practical. In this, we believe we are improving, but still have some way to go.
Further Information.
To find out more, please see:Clark, Duncan; The Rough Guide to Ethical Living; Rough Guides, 2006. Tudge, Colin; Feeding People is easy. Pari Publishing, 2007 www.grain.org (an international non-governmental organisation which promotes the sustainable management and use of agricultural biodiversity, based on people's control over genetic resources and local knowledge). www.slowfood.com (a non-profit organisation founded to counteract fast food and fast life, the disappearance of local food traditions and peoples dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world). www.etcgroup.org (a charity dedicated to monitoring power, tracking technology, and strengthening diversity). www.whyorganic.org (by the Soil Association).
With thanks to those who contributed to the writing, and to the hotel staff, but most of all to our guests, without whom our work could not continue
Hugh Taylor and Nigel Burch, October 2007 (updated October 2008)