At a time when sustainability is more important than ever, we are proud to announce a significant milestone… we have achieved carbon negativity for the second year in a row!
How have we done it?
We have just offset 120% of our carbon emissions for 2022 through two key partners.
We offset 216 tonnes of CO2 through the Cleaner, Safer Water project in Cambodia.
This project by Hydrologic has significantly reduced waterborne diseases, indoor air pollution from wood burning, and deforestation, while providing rural employment and empowering women within the community.
Our partnership with the ACES Vanga Blue Forest Project allowed us to offset an additional 24 tonnes of CO2.
This initiative protects and restores 460ha of mangrove forest on the Kenya-Tanzania border, capturing over 5,500 tonnes of carbon dioxide annually. Beyond its environmental impact, the project plays a crucial role in supporting local communities, from providing sanitary products for schoolgirls to building flood defences.
But, carbon negativity isn’t just about offsetting emissions, there is a lot of other work that happens behind the scenes.
What changes have we made?
In 2019, we converted all the lighting within our Pizzeria and Ice Cream Parlour to LEDs - a move made easier having an Uncle Peter who's an electrician! That same year, we made the switch to a renewable energy supplier and eliminated all single-use plastics and polystyrene from our takeaway packaging.
Our air-cooled gelato pozzetti display freezer (the first in the UK!) is more energy-efficient than more traditional water-cooled models too.
We always prioritise local and Welsh ingredients wherever we can. We also avoid products containing unsustainable palm oil and unnecessary artificial ingredients.
We started working with Greener Edge in 2021 and have since carried out a Scope 1, 2, and 3 carbon footprint analysis to measure direct and indirect emissions across our value chain.
We discovered that cardboard and dairy are the areas where we have the biggest impact.
That led to us partnering with local dairy farmers Llaethdy Plas Isa Dairy, who deliver our milk in reusable buckets, which has significantly reduced the distance the milk travels from cow to cone and reduced both our cardboard and single use plastic waste.
We also offer a 5% discount when our customers use their own reusable takeaway containers in our Café-Pizzeria and Ice Cream Parlour.
Where can we go next?
Looking ahead, we plan to invest in solar panels to generate our electricity, further reducing our reliance on non-renewable energy sources. We're also working with the Plastic Free Yr Wyddfa Ddi-Blastig project on the most sustainable packaging solutions now that the regulations on commercial waste have changed in Wales.
What is carbon offsetting?
Carbon offsetting involves compensating for carbon emissions by investing in projects that reduce or absorb carbon from the atmosphere, aiming to balance out emissions generated by business activities.
Why did Glaslyn choose to become Carbon Negative?
Becoming Carbon Negative allows us to go beyond achieving net-zero emissions, actively removing more carbon from the atmosphere than we emit. It reflects our commitment to making a positive environmental impact.
How is Glaslyn working towards energy self-sufficiency?
We plan to invest in solar panels within the next 12 months to generate our electricity, reducing our reliance on non-renewable energy sources and further minimising our environmental footprint.
How can I contribute to sustainability?
Everyone can play a role in promoting sustainability. Choosing to support businesses committed to environmental stewardship, reducing personal carbon footprints, and advocating for climate action in your community are all powerful ways to make a difference.
We are immensely grateful for the support of our customers, partners, and community - thank you for being a part of our story. Here's to many more years of delicious, responsibly-made pizza and ice cream - and to a greener, brighter future for Beddgelert, Eryri (Snowdonia), and beyond.
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