Cider House Bed and Breakfast

Logo for Virginia Green. Virginia Green written in white on green oval with arrows

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Virginia Green

Cider House Bed and Breakfast is proud to be a new member of Virginia Green, the state’s voluntary partnership program to encourage green practices in tourism.

The program started in the Fall of 2007 as a partnership between Virginia Tourism Corporation, the Virginia DEQ, and the Virginia Restaurant Lodging & Travel Association.  Since then, 1800+ tourism operations have self-certified their environmental practices and been recognized as Virginia Green Travel Partners.

Our Cider House sustainability program is focused on four areas:

Composting: Our three-bin farm compost piles are where we put all the animal manure and farm waste (weeds, spent hay), mixed with wood chips supplied by local tree services to supply carbon. After a year the piles look like beautiful, crumbly, soil, which is used for the apple orchard.Three cinder block bins filled to different levels with compost.

 

Buying local: We are constantly researching local (Shenandoah Valley or Virginia) sources for our meat, cheese, milk, eggs, fruits, honey, peanuts, wine, beer, and even soap. This supports our local farmers and craftspeople, and reduces shipping.

Recycling: Whenever possible, we try to reduce waste, unnecessary packing, and plastic containers. For example, while guests have the option of using the Keurig at all hours, during breakfast we brew a pot with paper filters. But what waste we have, after composting, is recycled where possible. That includes using all waste cardboard as week control on the farm, and taking all other recyclable material to the local recycling center. Guests are given clear instructions on recycling, and their trash is hand sorted.

Two small trash cans, one labeled "Trash" and one labeled "Recycling"

Black two-bin composting barrel, with a steel kitchen compost can sitting on it.Organic gardening: The most local source of food is that which we grow ourselves, using our own compost from kitchen and plate scraps, and no pesticides. We have two extensive vegetable gardens, in addition to growing multiple varieties of berries, melons, cherries, apples, and grapes, all of which is served at our gourmet breakfasts!

 

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