 I'm Gareth Stevenson, I'm the head chef at Pally Hall Hotel and Restaurant, just on the outskirts of Snowdonia near Balagh. It's important to focus on sustainability because I believe we've got an obligation and a responsibility to leave our surroundings and our environment in a better place for our children and grandchildren. Part of that is taking care of the land and all the people and creatures that are on it. This year we were recognised with Wales's only green Michelin star. That's an important focal point for us when we're developing our dishes and writing our menus and it's an ethos that's carried throughout the hotel, whether it's staff welfare, the materials used for our uniforms, the materials even for the paper that goes into the rooms or the menus. It forms a backbone to everything that we try and do here. At Pally we've got an on-site hydroelectric generator that's powered the hotel's electric since the early 20th century. It's been updated by the current owners. We grow our own microherbs, salads and salad vegetables on site. All our chutneys and preserves are made with apples and pears from our orchards and that's fueled and fed by compost from our kitchen waste in the hotel kitchens. I think the next step on our sustainability journey is to really focus on green and renewable energies and supporting our local suppliers, farmers and producers in pushing us to the forefront of sustainable food production in the world.