We understand that exceptional hospitality goes hand in hand with care for our local community and planet. Longueville Manor’s “New Leaf” program is dedicated to protecting the delicate resources and environment that surround it and is committed to activities that develop sustainable practices. From the kitchen to housekeeping, we’re continually working to reduce our environmental impact, support local producers, and operate responsibly.

Zero-waste oil: All kitchen oil is collected by Les Amis, a social enterprise that supports Jersey residents with learning disabilities. The oil is then filtered and converted into biofuel.
Sustainable sourcing: We work closely with our suppliers who deliver in reusable boxes to limit unnecessary packaging. Our fish is caught using sustainable methods, scallops are hand-dived, and all shellfish are locally and responsibly sourced. 98% of our dairy comes from Jersey cows, and our beef is sustainably reared in Ireland and Scotland. We never use foie gras, eel, or out-of-season game.
Kitchen garden & foraging: The original Victorian kitchen garden allows us to grow our own fruits, herbs and vegetables. All irrigation uses the glasshouse rainwater runoff. We also produce our own honey, and regularly forage for wild foods, like seaweed, razor clams, cockles and edible wild flowers and herbs.

European wine list: All New World wines from our wine list have been removed in favour of European and local producers to limit air miles.
Filtered water: We have implemented water filtration systems, which are used for drinking water throughout the hotel.
Plastic-free: We use non-plastic bar coasters and straws.

Eco-friendly amenities: Small plastic bathroom bottles have been replaced with large refillable GAIA dispensers.
Green cleaning: We’ve eliminated single-use cleaning bottles, and guests’ sheets and towels are changed every four days, helping us conserve water and energy.

Recycling & conservation: Where possible, we recycle everything from cardboard to chemical drums.
Reducing paper use: We reuse printed materials where possible, and manage all internal communications and HR processes digitally. We’ve replaced paper guest information with digital Suitepads.
Uniform recycling: Old staff uniforms are donated to charity rather than discarded.
Electric vehicles: We encourage e-bike use, which can be hired by our guests, and have on-site charging for electric vehicles.

Minimal intervention: We limit intervention in our woodland and valley to encourage the return of red squirrels, kestrels, long-eared owls, and woodpeckers.

Staff meals: Our team enjoys meals made from surplus produce and ingredients from our own garden, reducing food waste.
Continuous education: We actively encourage staff to conserve energy and water, and to contribute ideas for greener practices across the hotel.

Sustainability