Education is deeply embedded in daily life at Borgo Pignano. The estate partners with the University of Lucca for on-the-job hospitality training, offers structured development for all team members, and benchmarks salaries regionally each year to ensure fair progression. Students from the Royal Drawing School are hosted on a complimentary basis, enriching the cultural fabric of the estate.

Guests are also invited to learn: guided estate tours showcase organic farming, renewable energy systems, and biodiversity projects such as beekeeping. 

Creative workshops — including painting, honey harvesting, and soap-making — turn knowledge into hands-on experience. Here, sustainability is lived, taught, and passed on. 

From kitchen apprentices to international visitors, Borgo Pignano cultivates a culture of curiosity, skill-sharing and environmental awareness.

Since 2011, Borgo Pignano has generated 100% of its heating and hot water using woodchip boilers, fuelled by timber from its own sustainably managed 750-acre estate. 

Solar panels support electricity needs, and 95% of purchased electricity is green-certified. 

Several buildings have already transitioned off gas entirely.

Electric buggies are used across the resort, with multiple charging points installed for staff and guests. 

The estate’s infrastructure upgrades are practical, not performative — insulation has been improved to reduce demand, and all future developments are planned around renewable systems. 

Borgo Pignano demonstrates that even heritage buildings in protected rural areas can become near self-sufficient in energy — with no compromise on comfort, and a clear commitment to decarbonisation.

At Borgo Pignano, over 90% of food served is either organically grown on the estate or sourced within Tuscany. 

The estate is reintroducing heritage crops, maintaining bee colonies for pollination and honey, and producing handmade soap and spa products using its own lavender and herbs. There is no centralised storage — instead, a 7-day stock policy is in place to minimise waste and ensure fresh, local supply.

Single Use Plastic has been phased out across the entire property. 

These efforts form part of a fully integrated approach to responsible consumption — where food, products, and experiences are rooted in place, season, and sustainability. Borgo Pignano is not simply reducing its impact — it’s building a replicable model of rural self-reliance in luxury hospitality.