In 2023, the most significant cultural themes shaping the business world were announced as:
– Blurring Work
-Life Boundaries
-Less is More
-Zero Breaks
-Active Aging
and Returning to Earth.
While each of these themes reflects our farm’s values individually, one of them succinctly summarizes our brand idea and reason for being in just two words: Being Back to Earth.
In Grandma’s Wonderland, we’ve referred to our story as a journey of ‘Seeking Refuge in the Earth’ and reconnecting with it. Because the earth is our purpose and greatest value.
On the first day we transitioned from a family home to a commercial enterprise, instead of carving out space for ourselves at nature’s expense, we began our journey by greening these barren lands. Since then, as a team, we’ve dedicated ourselves to restoring our balance with nature in every action we take.
We started building life on our barren land, devoid of a single tree, by planting trees and revitalizing vegetation on once desolate grounds.
Today, these lands are home to:
– 1257 Pine Trees
– 257 Fruit Trees
– 1300 Grapevines
– 273 Different Species of Trees
and 1505 Herb and Landscape Plants.
Every year, hundreds of migratory birds find respite in the ponds we’ve created before continuing their journey. Over the years, with a small family of winged creatures, our goats, street dogs, and cats seeking refuge with us, we’ve built a nature-friendly life here.
We’ve dubbed all your accommodation, dining, and spa experiences as ‘Sustainable Luxury’ because our definition of luxury means being away from crowds, nestled in nature’s loving embrace, and experiencing empathy.
That’s why we choose to serve with only 17 rooms on 86,000 square meters of land and believe that the future of tourism lies in growing nature-friendly businesses as they shrink.
Grandma's Wonderland's Net Zero Journey in Numbers
We know that in a hotel operation, the primary culprits of carbon emissions are air conditioners, followed by refrigerators, machines, pool motors, and televisions.
Electricity used in natural gas production, food production, and subsequent waste also follow suit.
So where do we stand in carbon emissions?
In one year, we’re responsible for 86.5 tons of carbon emissions from electricity production and an additional 25 tons from natural gas-derived electricity consumption.
In TOTAL, the INVOICE WE SEND TO NATURE IN 1 YEAR IS 299 TONS.
However,
while we emit 299 tons of carbon dioxide annually, our trees absorb a staggering 11,973 tons of greenhouse gases from the atmosphere, most of which they convert back into oxygen.
FOR EVERY 299 TONS,
WE OFFSET 11,973 TONS = Proudly, we are a NET ZERO operation.
WE’RE ALSO ZERO WASTE!
Years ago, we started our farm life with zero trees, zero plants, zero agricultural products, and zero animal life. Today, we continue without throwing anything away; instead, we turn it into food, fuel, or fertilizer, and generate our own energy.
We produce:
– At least 15 varieties of seasonal vegetables
– 4 tons of grape juice
– Home wine, grape juice, and grape vinegar
– Aromatic grape molasses
– Antioxidant-rich oil from grape seeds
– Body scrubs, soaps, and firewood from pruning
– Apple vinegar, puree, and feed for our goats
– Jam from pears, seasonal dessert platters at our restaurant
– Aromatic tea blends with lime, lemon, thyme, marjoram, and oregano
– Garnishes for desserts made from wild strawberries, elderberries, raspberries, and mulberries.
We utilize every inch of the soil, including our own honey, to produce goods.
At our restaurant, the BARN, under the leadership of our chef Buğra Özdemir, we provide service as ZERO WASTE by producing most of our products in our own kitchen.
Our chef, who has been invited to Mad Academy, which focuses on zero waste kitchens and provides education on sustainability, and who attracted great interest with the zero waste-themed dinner he gave at the special invitation of the Danish ambassador in September 2022, worked in Michelin-starred restaurants in Copenhagen and wrote his master’s thesis on the ‘Green Michelin Star’.
Visit
Our accommodation and visit days:
Between Wednesday and Sunday
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