Enviromental Impact Management Plan


Linnalla Cafe is owned and managed by Brid Fahy and her family, a member of which is in the cafe at all times. Brid Fahy manages the environmental impact management plan. The family engages directly with visitors on all aspects of the visitor experience, including environmental matters. The ways in which Linnalla Cafe seeks to avoid and minimize its environmental impacts are outlined below. This plan will be reviewed annually.

1. Use of Energy

Current Good Practice:

  • Display freezers emptied, cleaned and switched off at night.
  • Storage freezers are emptied, defrosted and cleaned regularly.
  • Lighting in freezers is only used as required.
  • Use of heat generated from freezers to heat visitor area.
  • Use of low energy light-bulbs.
  • Solar lighting on paths outside the cafe.
  • Under-sink heaters.
  • A-rated cooling appliances
  • In low season all frozen goods are stored in cold room, no other freezers used, Only one display freezer to be used in Café in the low season.

Working Towards:

  • Retrospective and future periodic monitoring of electricity consumption. We will in 2015 measure our electricity use on a weekly basis and state how many freezers and fridges in use during that week.
  • Reviewing electricity suppliers to establish sustainable sourcing. This was reviewed and no change of supplier recommended.
  • Investigate new technologies of cooling and freezing. There is no funding for this at present. Will review again in one year.
  • We will put in a 2 sub meters in 2015 to measure the freezing costs and lighting costs
  • If funding allows we will install hand dryers in 2015 this will add to electricity costs.
  • In 2015 we will include transport costs to the cash and carry and ensure that other supplies are purchased on the same trip, we will set up a mileage record data for this.

2. Creation of Waste

Linnalla Cafe has reviewed the type and quantity of waste that it generates. It subscribes to the policy of ‘Reduce, Reuse, Refill and Recycle and continues to minimize waste generation.

Current Good Practice:

  • Review of waste generation.
  • All packaging is recycled e.g. for cones, tea, coffee and biscuits. Plastic bottles and cans are recycled locally.
  • Ice cream containers washed and re-used.
  • Drinks are served in glasses and tea and coffee is served in cups and saucers.
  • Paper towels are provided in toilets for washing hands these are bio degradable .Signage advising visitors to minimize use of paper towels and serviettes, where possible.
  • Ice-cream produced on site so excess packaging not required.
  • Cakes are now baked on site so the electricity used to be recorded with electricity data.

Work Towards:

Start a composting any food waste and lawn grass in 2015

3. Use of Water

  • Current Good Practice:
  • Monitoring water use, we record the amount of water used each week and have measures in place to minimize amount used.
  • We are installing a self watering system for hanging baskets and tubs in 2015, this will be sensor operated so plants will just get the amount of water they require with no run off

Working Towards:

  • Rainwater harvesting for toilets and garden use. This is top priority in 2015 the present system of just using it for drinking water for the cows is only of benefit for half of the year, most need to be diverted to other use, as the café is closed durning the winter months when we get most of our rain it will still be a challenge.

The volumes of water in Galway bay at both spring and ebb tides are at freighting levels, It is clear that the high water mark has changed and this is of real concern.

4. Use of detergents/disinfectants

  • Current Good Practice:
  • We use eco friendly products for washing dishes and utensils. We use a steam cleaner for cleaning freezers, equipment, tables, floors etc.
  • We use eco friendly hand and toilet cleaner.
  • We use eco friendly glass cleaners.
  • We have a green purchasing policy in place.

Working Towards:

Investigate finding a eco cleaning agent for cleaning the coffee machine.

5. Impact on wildlife/biodiversity

  • Planting is of the native variety mainly small coastal plants that protect the shoreline from runoff and pollution such as reeds, sea beet and seakale. Trees are not native to this area therefore are not planted.
  • The storms of the spring of 2014 made huge changes to our coastline. A reed bed that we had extended at the “Head of Reask” was covered with stones which we removed only to have them thrown up again by next storm, the loss of these reed beds that have been there for hundreds of years is an issue. We will continue to talk with Clare county council in relation to this.
  • We worked with Clare county council on coastal erosion projects in 2014 spending up to €10,000 on this.
  • We are monitoring the wildlife on Lough Murree which was absent in the spring of 2014, Birds only returned to the lake in June 2014, the wild life results for the winter 14/15 is poor for this winter feeding ground.

Working Towards

  • Planting more native plants. We also plan to plant Oak trees on family land in Co. Meath in the spring/ summer 2013
  • Prevent costal erosion with no change to wave energy or direction. This is ongoing, it is forever changing and the long term outlook is poor.
  • Develop an eco sensitive walkway to shore. This need more work in 2015
  • Plan to get a student of marine biology to help plant more sea plants on shore line. This will not happen in the near future due to the change in the coastline.
  • I hope to get help recording the wildlife on Lough Murree so that an action plan can be put in place to save it.
  • I will work with the heritage council in 2015 to save some monuments of historical importance that are in danger from coastal erosion.

Sewage treatment

Café Linnalla waste system is a bison unit which is maintained and serviced annually. It is visually inspected monthly and is de sludge if required by the Clare Drains company. Waste water system to be checked again in 2015 to check if it is still suitable for our increased number of visitors, capacity on last inspection was adequate; we will put a monthly inspection plan in place over the summer months to check the system including all the pipe work involved is clear and working. The system was last inspected by Bison in May 2014. Change this annual inspection to August when the system is at its busiest

Working towards

Planting more coastal reed beds in the event of accidental run off towards the sea. We will have to look for a new area for this to happen.


Noise is kept at a low level, no loud machines are used, no piped music in café or outdoors. The café uses no display lighting outdoors. The garden is mainly grass is cut. No weed killers are used in the Garden.

Staff Training on Environmental Management

The staff working in the Café is family members and are aware of our ecotourism policy, work guests and visitors are encouraged to be aware, to report any perceived adverse impacts and to offer ideas and advice on how to further minimise impacts. Everyone is encouraged to think and plan ways to reduce our impact on the environment.