A SUSTAINABILITY and climate action initiative is enhancing the ecotourism experience at Goleen Harbour.

The award-winning eco glamping resort, run by eco-entrepreneur, designer and farmer Matt Mills and Melanie Furniss, boasts premium accommodation with geo-domes, eco-cabins, camping and glamping.

The resort has the protection of the environment and its biodiversity at its core, and to this end has just teamed up with MyGug food waste to energy.

Management of unavoidable food waste presented a challenge, so the opportunity to reuse and recycle this food waste by turning it into a valuable resource, fits with the mission and values of Goleen Harbour.

The ecotourism business is generating small-scale biogas for cooking and liquid fertiliser for growing from food waste with a MyGug biodigester.

Matt Mills said: ‘MyGug is a great fit for us, addressing food waste in a sustainable way and at the same time providing a supply of clean renewable energy for use on-site.

‘It’s a great demonstrator for our camping guests as they can cook with gas produced from their own food waste. A circular food economy for Goleen Harbour.’

MyGug uses the biological process of anaerobic digestion to convert food waste to energy at source.

The unit at Goleen can treat up to seven tonnes of food waste per year (up to 18kg of food waste per day).

Among the benefits of generating renewable energy from food waste at source and on-site are sustainable food waste management to create a valuable resource, energy savings from a supply of small-scale biogas, immediate reduction in carbon emissions and less reliance on fossil fuels.

For further information on MyGug, and its systems please visit www.amugreen.com.