With some 500,000 visitors each year, around fifty full-time equivalent employees, about ten or so staff members in the shops and restaurant and the employees of the various suppliers who regularly work on the site, the château naturally generates a large amount of waste. How this waste is to be processed, reduced and recycled poses many challenges, there being environmental, public health, aesthetic and also financial issues at stake. Substantial quantities of waste are generated by the large numbers of visitors to the château who visit the restaurant, the bookshop and the gift shop. So it was natural that these businesses should start looking at how they could reduce the quantity of waste they produced. Their first initiative, involved disposable goods. In order to cut down on the use of disposable dishes, a washable, refundable cup featuring a château-related design was created and is now in use in the restaurant. This initiative will be followed up by the wider adoption of best practices in this field.