BCD M&E at Lainston House
Background
In partnership with BCD M&E, Lainston House hosted a senior audience of corporate event and procurement leaders, using the experience to demonstrate sustainability best practice in action. The two‑day get together, framed as IMPACT: Making Meetings Matter, provided a platform for Lainston House and the wider Exclusive Collection to showcase their B Corp credentials and to illustrate how thoughtfully designed business events and meetings can deliver positive outcomes for both the planet and its people.
Location
Set within a 63‑acre historic Hampshire estate, Lainston House exemplifies how upscale hospitality can deliver meaningful environmental, social and economic value. Part of Exclusive Collection, the property operates with a clear belief in “doing things differently to make a difference” and uses its estate, supply chain and the client events as a platform for positive impact.
Governance, Transparency & Accountability
Sustainability at Lainston House is embedded across governance, procurement and people policies with performance measured and benchmarked through the Exclusive Collection Impact Report. Environmental and social principles inform operational decision‑making and supplier selection. Sustainability is integrated into event delivery, food strategy, guest experience and staff development.
Environmental Stewardship
Lainston House has mapped the estate’s biodiversity and carbon potential, nearly a hectare of woodland through the planting of 850 trees and shrubs, including oak, hornbeam, beech, willow and heritage species.
Heritage apple varieties have been reintroduced to the orchard and at the last harvest yielded 700kg of apples, producing 1,000 bottles of estate apple juice
An on‑site Rocket Composter processes food and green waste into 600 litres of nutrient‑rich compost, used across the estate gardens. Food waste is treated as a resource, not a by‑product and supports a zero waste to landfill philosophy.
Food Philosophy
Where ingredients cannot be grown on site, sourcing prioritises Hampshire producers within 30 miles.
The hotel’s 4‑acre, 17th‑century walled kitchen garden and orchard produces 2.5 tonnes of fresh produce annually for use in the kitchens.
Menus are carbon‑labelled using Klimato, enabling informed, lower‑impact guest choices without compromising quality.
Through a partnership with OLIO unused food from events is redistributed wherever possible; last year 479 meals were saved from waste and 853kg CO² avoided.
People, Skills & Future Talent
People sit at the heart of Lainston House’s impact strategy and the hotel is home to the Chefs’ Academy, a two‑year salaried programme tackling industry skills shortages.
To date, over 100 chefs have progressed through the Academy, with strong retention and completion rates. Training includes sustainability, seasonality, leadership and ethical sourcing.
Internal progression is actively championed. Notably, The Avenue (3 AA Rosette restaurant) is led by Tom Hamblet MasterChef:
The Professionals winner promoted from within the group demonstrating clear career pathways.
Community Engagement & Social Value
Lainston House is a community anchor for local town, Winchester. And the hotel’s primary charity partner, Trinity Winchester, supports local people experiencing homelessness.
The hotel’s teams volunteer and fundraise throughout the year and at Christmas, Lainston chefs prepared a full Christmas lunch for Trinity clients.
At a group level, 2% of annual profits are donated to charitable causes, reinforcing long‑term, measurable social impact.
Responsible Supply Chain
All procurement decisions are guided by ESG and B Corp principles and means 38% of suppliers are located within 30 miles of the hotel.
The approach reduces transport emissions while strengthening the Hampshire economy.
Sustainability In Practice: BCD M&E Event
At Lainston House
The BCD M&E event demonstrated how sustainability is delivered seamlessly through the guest experience.
Arrival & Meeting Experience
• Tea and coffee from Origin Coffee and Tea Pigs
• Meeting room water supplied in reusable glass bottles from South Downs Water
• Leftover water reused in estate water butts
• Stationery provided on a need‑only basis, including seed‑embedded pencils
Immersive Engagement
• Delegates toured the walled kitchen garden
• Guests harvested rhubarb, asparagus and parsnips, which later featured in the evening menu
• Sustainability became participatory, not performative
Catering & Menus
• Event menus carbon‑labelled using Klimato
• Root‑to‑flower cooking wherever possible
• Food waste separated and composted on site
• British flour, free‑range eggs, no palm oil, domestically produced sugar beet
• All fish sourced in line with Marine Conservation guidance
Drinks
• English wines from Ridgeview, a B Corp partner along with Balfour wines, Cinq Ports Winemakers Collection 2019 and Balfour Signature Pinot Noir 2022
Accommodation
• Bedroom amenities provided by fellow B Corp Molton Brown
• Large refillable bottles replace single‑use toiletries
• Milk offered in small glass bottles, avoiding plastic jiggers
Outcomes & Best Practice
The 2-day event demonstrated to decision makers that sustainability in events can be:
• Measured (carbon, waste, sourcing, social value)
• Embedded (across food, events, people and procurement)
• Experiential (visible and meaningful to guests)
• Strategic (aligned with business resilience and brand credibility)
Rather than treating sustainability as an add‑on, Lainston House uses its estate, expertise and partnerships to create a replicable model for responsible luxury hospitality.
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