Reducing waste of all kinds is a top priority at Dromoland Castle. Reducing food waste in particular is a focus, with results showing a 40% reduction through site composting and staff training on food waste. Contributing to this reduction, the hotel recently invested in a special composter which captures 60% of the year's food waste and creates a peat substitute that is used on the golf course, gardens, and woodlands.

Sourcing local products and ingredients is a critical element in Dromoland Castle’s hospitality and sustainability. To do so, the Castle has built a strong network of specialist local artisan suppliers and growers from which it sources everything from cheese to herbs and milk. The Castle also focuses on the local people and community through its staff’s well-being team, which promotes a positive culture with an openness toward health, both physical and mental. The Castle also educates local students on the importance of sustainability with composting demonstrations and more.

Monitoring and reducing both energy and water consumption is foundational to Dromoland Castle’s sustainability initiatives. Not only does the Castle encourage good practices such as switching off electronics and lights when not in use, but it has also made significant infrastructure improvements, including the extensive use of energy-efficient LED lighting, a combined heat and power plant that produces renewable heat and electricity for the castle, and the use of rainwater for garden irrigation.