The Pizza Oven
In 2015 our placement students decided to celebrate the International Year of Soils by building a clay oven for the centre, using sustainable methods and local materials. This will be used as an example of sustainable building for our groups, whilst allowing them to make their own pizzas during group sessions. The plans for the oven started in late 2015, and construction is now underway.
Concept design for the Rhyd-y-creuau clay oven
The project materials include recycled stone from our centre grounds, glass bottles recycled from the inns & hotels of Betws-y-coed, timbers reclaimed from the centre, and other building materials bought from local building merchants. The staff at Rhyd-y-creuau will all be pitching in, helping to ‘puddle’ the clay and sand to build with.
The project is expected to be completed by July 2016.
Green Fund – Sheep wool insulation
In 2015 Rhyd-y-Creuau began a project to insulate its classrooms with natural resources, helping reduce the amount of energy lost through the buildings and lower our energy costs. This was installed in January 2016 using sheep’s wool sourced from local building suppliers. A small window has also been installed into the roofing, allowing tutors to use the insulation as a discussion point for groups.
The Biodiversity Garden
The Rhyd-y-creuau team have been hard at work renovating our Biodiversity Garden. Our aim is to serve more home grown produce in our kitchens, whilst providing natural habitats for wildlife. The team have been fixing and re-working old vegetable plots, repairing compost bins and the greenhouse, and planting new fruit and vegetables ready for the next year. Many of our staff volunteer to maintain the garden on a regular basis to help keep the garden weed free and well watered. A current green fund bin may also see additional staff working in the garden as part of a centre wide carbon reduction plan.
The long term plan will involve groups working with us in the garden as part of our activities, giving them an opportunity to see first-hand where their food really comes from, promoting awareness of sustainable food production as well as hard work.