We adhere to and promote the 7 principles of Leave No Trace. These are:

1. Plan ahead and prepare.
2. Be considerate of others.
3. Respect farm animals and wildlife.
4. Travel and camp on durable ground.
5. Leave what you find.
6. Dispose of waste properly.
7. Minimise the effects of fire.

In the development of our buisness from the very begining we have to identify the impacts to the Cave. We have had an Enviomental Impact study done on the cave in 2004 when we applied for planning permission to open the cave as a show cave. Also when we applied for planning permission to build the visitor centre in 2009 we followed the guidelines that the Enviomental Impact study had outlined. The building comprises a café, exhibition area and craft-shop including ticket office and ancillary services to make a total area of circa 185sqm.

The architects’ brief was to provide a bespoke visitors’ reception building for Doolin Cave that would be sympathetic to the existing underground complex and over-ground landscape.

To create an indoor-outdoor space, with maybe one or more sides open to the weather, that would move people, with special emphasis in sustainable design, eco-friendly materials and would be low / neutral carbon emission. Finally, to produce a design that would be ‘reclaimed’ by the natural surroundings over time.

With the majestic Ivy Cliff as its guardian, the design approach aimed at generating a contemporary building that would blend in and disappear within the existing hills below.

Internally, as the cave itself, the space would be ‘shaped by the water’ and all materials introduced would be kept in the natural state where possible to appreciate their ‘honesty’, their sculptural qualities.

Externally, the use of local stone for the walls was proposed to emulate the ivy cliffs’, complemented by a green roof as a continuation of the existing hills.

The transparency of the glazed café seating area would also integrate with the existing landscape, allowing the visitor to enjoy the surrounding views to the cliff, Ballinalacken Castle and the hills.

The selection of materials specified reflects and integrates with the characteristics of the site and its surroundings.

The area of the green roof follows and slightly exceeds that of the footprint of the new building, with the objective of replacing the ecology that the development stands on.

In this same fashion, all external ancillary spaces have generally been executed with soft permeable landscaping, as a way of minimising the disruption to the existing environment (e.g.: gravel / permeable flagstones).

The green roof, at the same time as providing shelter and insulation for the premises, also absorbs the rainwater reducing the storm water runoff and creates a natural habitat for local wildlife.

This roof contributes to the reduction of heat loss and energy consumption in winter conditions, reduces cooling loads and provides sound insulation.

The interstices of the external stonewall also contribute to generate a favourable surface for the development of local species such as the ivy on the neighbouring cliffs.

Internally, the materials were kept in their most natural way possible.

With the exception of the services areas (kitchen and WCs, for hygienic reasons), the finishes were kept to a minimum, having been considered both from an economical and a sustainable point of view.

A concrete wall with exposed limestone aggregate reminiscent of the natural walls of the cave, forms the main exhibition area and directs the eye and the flow of the public towards the external entrance of the cave at the back of the building, while walking you through the history of the discovery of the stalactite through explanatory graphic panels.

A smooth sealed concrete floor for all the main areas unifies all of these into a sequence of fluent spaces interacting with each other. It also provides an effective response to its use with a hard and durable surface (public will transit these areas with the same shoe ware they have used to access the damp floor of the cave below). The WCs have been tiled for hygienic purposes and dual flush appliances contribute to the sustainability element of the overall building brief.

The internal lighting has been specified and designed to provide an energy efficient system for all areas within the Visitor Centre. This has been achieved by a combination of energy efficient fittings and by zoning the lighting controls to manage the lighting levels required dependant on the season, time of day, and the area of the building. A Condition of the Planning Permission is that no external lighting is to be provided for the Visitor Centre.

The reception building at Doolin Cave sits on a 7 acre site. In order to minimise the impact of the building on the rural landscape approx. 300 native trees in three groves have been planted in order to screen the building from the road.

The groves contain ash, oak, mountain ash, beech and alder. They have also constructed earthen berms or banks to screen the car park from the road and the building. These banks are planted with native shrubs like willow, hazel, whitethorn and other species native to the area.

Further landscaping is planned for this winter, e.g. old species of climbing and rambling roses and ivies to be trained up the stonework on the building, plants on the grass roof to cascade down the walls and an area to the front of the building planted with daffodils and some specimen trees in a natural lawn.

1. 1. Use of energy:

(i) Impact Managment Plan

We have used concrete and a grass roof in the construction of the building becaus these materials retain heat which cuts down on enrgy usse.

We use LED lighting in the cave and in the Visitor Centre as much as possible and our ambition is that we will have replaced all lighting used in the operation, both overground and underground, with LED lighting by the end of 2013.

Our policy is to turn off all lights in all areas except when they  are in use. This is in order to reduce energy consumption as well as keeping the cave temperature from rising above 11 degrees Celsius .

We use stairs instead of a lift to reduce energy use.

We don’t use central heating in the building for all of of the high season and don’t need to use it most of the year except on the odd occasion when the temperature drops below 5 degrees Celsius.

We use natural gas for cooking and heating which is cleaner and more efficient then electricity.

We have zoned the lighting so we only use lights in areas that are use at any particular areas.

We have installed large windows in the cafe to avail of natural light.

Some of our visitors to Doolin Cave arrive on foot as it is situated on the route of the Burren Way

(ii) Reporting to management by guides and staff:

Staff do hourly checks in the cave and report to duty manager

Shop and cafe staff make regular checks on use of lights and other energy sources

(iii) Action Programme:

In order to cut down on lighting, we have found that we do not need to use all light fittings in the shop and since we have repaced all bulbs with low energy LEDs, we only need to use half of all the lights.

The duty manager takes appropriate action when any faults, etc are reported by guides and staff.

Windows ar cleaned regularly in order to optimise the amount of natural light in the building.

We give 20% discount to people who hire bicycles in Doolin.

The  car park is surfaced with gravel and sand and is not tarmacadamed.

We encourage small coach tours to the cave (10-12 people per tour). They also recieve a 20% discount to encourage group transport.

1. 2. Creation of waste:

(i) Impact Managment Plan

Our plan is to cut down on waste in all the areas identified. We do this by returning packaging to our suppliers upon delivery. We dont use plastic bags for shopping for cafe, instead we use recyclable bags. We try to buy in bulk to cut down on packaging. We encourage our visitors not to bring any food, etc in to the cave and to take all waste with them. We have signs in the building and on the stairs to remind people of this. We have a policy of asking if our customers require a bag with their purchases to cut down on packaging. We have a compost bin for compostible waste, we recycle plastic and paper and cans. We try to re-use jars, etc., as much as possible and also hand towels for cleaning

(ii) Reporting to management by guides and staff:

All staff are trained in recycling and take it upon themselves to cut down on waste.

(iii) Action Programme:

We have an arrangement with our suppliers, e.g., Pallas and Plassey Foods that they take back packaging. We bulk buy as many of the produccts we use as possible taking storage space into account to cut down carbon emmissions from delivery vans and personal transport. To cut down on packaging in the cafe, we use bowls of sugar and small pots of jam instead of pre-packed products. Waste coffee grounds are used as slug repellants and compost is used as fertiliser. In the shop we use newspaper for wrapping instead of bubble-wrap, we have cut out the use jof plastic bags and use paper bags instead and encourage customers not to use bags except where necessary.

We re-use jars for jams and chutneys.

Most of the food on the menu is home-made which cuts down on energy-inefficient prepared foods.

We have a recycle bin from ‘Rural Refuse’ for plastic, paper and cans which we seperate.

We have replaced toilet-roll holders to Lotus Toilet tissue, it can only be taken one sheet at a time which cuts down on the amount of toilet paper used.. This toilet paper dissolves within 5 minuts in water which makes it easier to decompose.

1. 3. Use of water:

(i) Impact Management Plan:

We are always consious of the importance of keeping ground water as clean and unpolluted as possible so as not to comprimise the quality of the water in the cave and to the stalactite.

Our toilets are double flushing to minimise water usage. Our sewage system is Bord na Mona Puraflo which is a bio-filtration system which effectively treats sewage to a vey high level. We collect rainwater from the gargoyles on the grass roof of the building. We don’t have a urinal in the mens’ toilets to minimise water wastage.

(ii) Reporting to management by guides and staff:

We get an annual report from Bord na Mona on the sewage system which is also checked by John    Browne.

Taps are checked in the toilets every hour to ensure that they are not left running.

(iii) Action Programme:

Water usage is kept to a minimum in the cafe by using washing basins and running of taps is discouraged.

We use collected rain water for plants and animals on the Eco-trail and to clean around the outside of the building.

1. 4. Use of detergents/disinfectants

(i) Impact Management Plan:

We are very conscious of the adverse effects of any chemicals on the cave system and keep their use to a minimum.

We are fully aware of the damaging effects of detergents and disinfectants on the environment and try to eliminate their use in the building or replace them with eco-frindly or natural products.

(ii) Reporting by guides and staff to management:

We encourage guides and staff to work with us to identify any areas where the use of detergents and disinfectants can be eliminated.

(iii) Action programme:

All areas where detergents or disinfectants have been identified and researc was carried out on alternative eco-friendly product, e.g., toilet cleaner, washing-up liquids, multi-surface cleaners, disinfectants and hand-soaps

Window-cleaner products have been replaced by water and vinegar and newspaper. Baking soda is used instaed of commercial oven-cleaner

For deep-cleaning, we use a steam-cleaner instead of harmful chemicals .

For laundry, we use EcoGenie laundry ball and use a 30 Degree Cycle.

Impact on wildlife/biodiversity

(i) Impact Management Plan:

We are conscious of the possible impacts of any activities relating to the operation of Doolin Cave on the wildlife and biodiversity of the area. This applies to energy  and water usage, cutting down on chemical usage and control of the creation of waste. We try to offset any unavoidabe impacts by planting trees, shrubs, etc.

We actively encourage birdlife by growning fruit bushes and providing bird-feeders. We plant shrubs to attract butterflies and bees.

(ii) Reporting to management:

Guides and staff are encouraged to be aware of any changes they notice in the wild-life of the area.

(iii) Action Programme:

We have planted 300 native trees since we built the visitor centre and will continue with this by planting stands of mountain ash, silver birch, hazel etc., at various points in the eco-trail.

We have planted indigenous shrubs to create hedgerows for animals, birds, etc.

We have planted native wild-flower meadows to encourage local species of birds and insects to populate the area. We will create ‘bug-hotels’ so children can identify differnts species of insects.

Annual Review:

This policy will be reviewed on an annual basis in order to:

• To monitor effects and outcomes
• To improve in particular ares
• To iniatiate change where necessary
• We evaluat the monetary effects in order to provide finance to improve standards

Plan: Solar panels, water tanks to capture rain water and ground water. Heat pump, wind turbine. Monitor the availabilty of more energy efficint lighting for the cave etc