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Café in the Crypt

Les Routiers Café of the Year 2012, the Café in the Crypt is the ideal spot for affordable dining in central London.

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Sustainability

About St Martin - Preserving creation

St Martin-in-the-Fields is committed to environmental sustainability. We seek to lessen the impact of the use of the world’s resources on God’s creation and to act responsibly with regard to the needs of future generations.

Sustainability Policy

We will ensure that we enhance and improve our environment and minimise the environmental impact of all our actions through:

  • Our policies
  • Our activities
  • The way we use our own resources
  • Our advocacy

We will work with the different communities within St Martin-in-the-Fields:

  • Congregation
  • Staff
  • Visitors
  • Customers
  • Partners, Tenants and Residents

We are committed to:

  1. Reducing our environmental impact by thinking, planning and working together.
  1. Reducing:
  • Energy consumption;
  • Water consumption;
  • Waste production;
  • Pollution;

while recognising the aspirations and goals of St Martin’s.

  1. Increasing the use of sustainable and recycled materials, and sustainable technologies, in our everyday activities.
  1. Reducing, reusing and recycling all materials, where possible, and carrying out disposal in a responsible way.
  1. Developing a standard way of measuring our environmental impact which complies with recognised standards (e.g. Diocesan and international standards), helping us to set clear targets against which we can monitor our progress annually.
  1. Considering environmental performance in the selection criteria for our suppliers and contractors.
  1. Encouraging more sustainable travel to our site.
  1. Encouraging and developing biodiversity in and around St Martin-in-the-Fields.
  1. Adapting to climate change in our activities.
  1. Engaging with our communities and partners to promote environmental sustainability.

Policy written by the Environmental Sustainability Task Group, and approved by the Parochial Church Council, September 2011

What are we doing?

Did you know?

  1. Over the last year all 144 bulbs in the Church chandeliers have been changed to energy efficient bulbs with an increased life span of 1950 hours each/total life span of 3000 hrs/35% more efficient.
  2. All the fish used in the Café in the Crypt is sustainably sourced, and that the Café only uses Rainforest Alliance certified coffee, also from sustainable sources.
  3. That no waste produced by St Martin-in-the-Fields goes to land fill.
  4. Our heating system reacts to outside temperatures, helping us reduce energy wastage.
  5. We have a Borehole water system which helps us to cool our buildings, in an environmentally responsible way.
  6. The Light Well breathes air into our underground spaces.

What we are doing:

  1. Recycling, including separate facilities for glass crushing and cardboard bailing Recycling of all general waste started in spring 2011 and glass crushing and cardboard bailing started in spring 2010
  2. Installing energy saving lighting throughout site Church chandelier energy saving light bulbs are newly sourced 2011
  3. Use of a Building Management System to reduce wasted energy Night-time inefficiency was identified and corrected in 2011 and continued improvements are being made
  4. Chilled water for air cooling supplied by a borehole-fed water system  With the aid of heating plate exchangers the borehole water is utilised for comfort cooling purposes, since redevelopment
  5. Energy efficient boilers The Remeha boilers are high efficiency condensing boilers with low NOx emissions and comply with the following EC directives – Efficiency directive, no.92/396/EEC & Electrical Low Voltage Directive, no. 73/23/EEC
  6. All new built areas designed and built to modern building standards The recent site redevelopment has resulted in very considerably improved overall efficiency
  7. Double-sided paper printing The two main printers have been changed 2011 to do this
  8. Participating in the Diocese of London Energy Saving Benchmarking, setting baseline energy use Participation commenced 2010, and benchmarking achieved 2011
  9. Sale of only sustainably sourced fish in cafe Since January 2011 our Head Chef has been working with our fish suppliers to ensure that we only use sustainably sourced fish. Friday’s fish and chips are one of our most popular dishes.