Concerned about your carbon footprint?
Cooking on our local charcoal is good for your carbon conscience! Read on to find out why.
The source
forestry management
The wood we use to make our charcoal comes from sustainable woodland off our estate in Wensleydale, North Yorkshire, carefully managed to maximise environmental benefit and re-stocked regularly to guarantee sustainable production.
the product
No artificial accelerants are used in our charcoal. British hardwood charcoal lights easily wrapped in newspaper and is ready to cook in 15 minutes and provides a steady long burn without tainting the taste of your food. Sustainable sourced from our woods of oak, beech, birch and ash.
environmental details
90% of the charcoal burnt in the UK is imported and foreign charcoal production can be the main driver of forest degradation, sometimes deforestation and lead to desertification and erosion. The sources include rainforest, mangrove wilderness and other highly sensitive ecosystems in impoverished environments. The UK’s use of imported charcoal is fuelling global deforestation and climate change .
carbon credentials
Charcoal production locks in 4 x times the C02 per tonne produced.
Charcoal is a renewable fuel, not a fossil fuel
Woodlands and forests, often now referred to as carbon sinks, help to take carbon out of the atmosphere, storing it up in the woody material and leaves.
Trees and plants breathe in carbon (C) from CO2 in the atmosphere and use it to build their carbon skeleton inside the trunk, branches and leaves, the remaining oxygen (O) is discarded for us to breathe.
The health and future of our woodlands is dependent on sensitive thinning as part of their sustainable management. Our thinning operations, vital to the management, give the remaining trees and saplings light and room to grow, young trees, saplings and coppice grow at a faster rate than mature trees, fixing even more carbon.
viper
The UK’s first mobile kiln which can be fed continuously to provide a rolling stock.
Charcoal
The thinnings are carefully cooked in a special retort until only the carbon skeleton remains, charcoal, almost pure carbon.
bagging
Then the charcoal, what remains after the burning, gets bagged up.
