Pearl Valley Golf Estates' sustainable practices, spearheaded by executive chef Jeromy Joubert, begin in the heart of the estate's dining facilities: the clubhouse kitchen. In partnership with the Cape Used Cooking Collectors Depot (CUCOC), cooking oil (which was traditionally disposed of) is now collected on-site for the sole purpose of being reused as biodiesel.
Pearl Valley has also improved its position on responsible and sustainable seafood practices by joining SASSI's Restaurant Programme. As a SASSI Restaurant Supporter, the estate has made a commitment to phase out unsustainable seafood, promote sustainable choices of seafood and provide customers with adequate information on species, origin and production method to make ocean-friendly choices.
"Our tranquil location in the heart of the Winelands expands on our key focus to provide for a lifestyle and golf destination that is not only world class, but also appreciates our environment through key sustainable development and enhanced eco-culture awareness," said Pearl Valley Golf Estates GM Gawie Marx.
In conserving its abundant flora and fauna, Pearl Valley Golf Estates' horticultural department, managed by Heather Stipinovich, ensures that 80 percent of all residential and public gardens are planted with indigenous species. 40 hectares of the 212ha estate has been set aside as a biodiversity corridor, which preserves threatened alluvium fynbos (renosterveld)and allows for smaller animal life and over 140 species of birdlife to flourish. Pearl Valley also has a small team that is permanently dedicate to the removal of invasive alien plants (IAPs) on the estate. IAPs are one of the biggest threats to South Africa's biodiversity and water security.
In addition, Pearl Valley acknowledges its responsibility to reduce waste and has set up a recycling facility for residents to dispose of their recyclable household waste. Glass, paper, plastic, tin and cardboard are separated at the source by introducing the separation bin system. Since the inception of this initiative in November 2011, recycled waste for the residential and clubhouse kitchen has increased from 350kg to four tons per month. All excess garden material is used to make compost, which is then recycled back into the estate's gardens. In 2011 700m3 of compost was produced.
Beyond the golf course and wellness facilities, Pearl Valley also affords enchanting outdoor pursuits with its own Equestrian Centre (offering rides into the scenic vineyards and mountains) as well as hiking and biking trails on which nature lovers can take scenic adventures of varying distances on the estate.
Along with all the major changes that the estate has instituted in becoming greener, Pearl Valley has changed its signature coffee brand to Puro Coffee, as the brand fully endorses the Fairtrade global strategy for poverty alleviation and sustainable development. Pearl Valley aims to make a difference, however small it may be, by supporting Fairtrade in its bid to create opportunities for coffee producers and workers who have been economically disadvantaged.
