The Renaissance Club

Notable Observations

• Wildflower Trials & Annual Ecological Reviews: The club is expanding biodiversity initiatives with wildflower introduction trials, regular surveys by ecologist Bob Taylor, and plans for a comprehensive Biodiversity Action Plan.
• Management of Protected Coastal Habitat: The course integrates a legally protected SSSI and SPA zone, with strict no-spray buffer areas and clear staff training on environmental responsibilities.
• Integrated Turfgrass Management Strategy Fescue and bentgrass overseeding improves resilience and reduces Poa. Soil health is monitored annually, and mechanical methods are used to limit chemical inputs.
• Closed-Loop Machinery Cleaning System: The maintenance facility uses a biological system to recycle machinery wash water, reducing pollution risk and water waste.
• 95.7% Waste Recycling Rate & On-Site Composting: In 2024, over 53 tonnes of waste were recycled, including green waste composted on-site and reused in turfcare. Zero waste went to landfill.
• Sustainable Purchasing & Kitchen Leadership: Executive Chef Enrico Gusella leads with local, organic sourcing, minimal waste, and Fairtrade-certified products—setting a high bar for sustainable food operations.
• Charity Support & Active Volunteering: Through events and initiatives, the club supports charities like Leuchie House and My Name’5 Doddie Foundation. Staff also volunteer at major golf events.
• Environmental Education & Community Engagement: The club hosted Heriot-Watt University students for a sustainability session and supported a community beach clean with Keep Scotland Beautiful.

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“The Renaissance Club has successfully demonstrated high standards of environmental sustainability across the course, the clubhouse and the maintenance facility. The appointment of Caitlin Gracey in the role of Sustainability Coordinator shows a true commitment by management to provide focussed support to all departments, to continue to drive progress and improve environmental and sustainability performance over the longer term. With the continued support of Billy Peterson and Jamie Aitken, I know her enthusiasm and increasing knowledge and skills will bring huge benefits to the club. Whilst there is currently a good level of knowledge and activities across all sustainability areas, there is the potential to go from good to great in the coming years. Engaging with more external experts and partners, getting more nature survey data, improving the recording and monitoring of resources and translating these into a Sustainability Action Plan with improvement targets, will take the environmental programme up a level. Staff and member awareness and involvement in sustainability activities continues to be good, and there are achievements that I have highlighted that could be promoted wider for more recognition. In particular, I was impressed with the passion for sustainability excellence demonstrated by Executive Chef Enrico Gusella which should be promoted and made into a new OnCourse Highlight. I hope my suggested improvement points are taken on board and I look forward to reading and hearing more positive sustainability communications from The Renaissance Club over the next few years."

Carolyn Hedley (GEO accredited independent verifier)