Envirowise Resource Efficiency in the Hotel

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Envirowise - Resource Efficiency in the Hotel
Leisure SectorEmma Burlow
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Leisure Industry

• Did you know that leisure and transport
  industries produce 6m tonnes of waste per year,
  that's nearly a fifth of the UK's industrial and
  commerce waste?
• These sectors also create 10.3 million tonnes of
  CO2 per annum (16 of the UK's emissions).

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Financial - Rising costs of utilities

• Water Set to rise by 40 over next 5yrs to meet
  new Water Quality stds
• Energy 30/40 in costs over the past 18 Months
• Fuel Erratic oil proces !
• Raw Materials Scarcity of supply will increase
  prices, Japan even mining old landfill sites
• Waste costs As space decreases other options
  such as incineration will come at a price

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Market Issues

• Customer / Supply chain pressures
• e.g. reduction of hazardous materials or
  returnable
• packaging

• Poor environmental performance can effect
• brand values

• Sustainable practices can be a real USP for
  your business (if youre quick!)
• Image and feel good factors are important
  differentials

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Tips - Water

• Monitor your water use. Increases in water use
  can indicate a costly leak or overflow
• Install submeters for high using areas such as
  kitchens, groups of guest rooms, pools and spas.
• Consider water-saving devices such as
  water-efficient dishwashers, sensor taps, urinal
  controls, waterless urinals, low flush and dual
  flush toilets, and air intake showers.
• Use the Water Technology List for Enhanced
  Capital Allowances.
• Introduce a towel re-use policy, asking guests to
  place their towel on the floor if they would like
  a replacement.
• Consider storing grey water for watering plants,
  outside washing
• Cover pools and spas out of hours to reduce
  evaporation (and save energy).

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Tips - Waste

• Segregate waste materials such as paper,
  cardboard, glass, cans and cooking oil for
  recycling.
• Ask suppliers to deliver in re-usable packaging
  (vegetable crates, milk crates, bread crates) to
  reduce waste.
• Buying in bulk to reduce packaging and costs (but
  take care not to over order).
• Consider providing recycling facilities for guest
  waste, either through housekeeping or by
  providing separate bins for recyclables in guest
  rooms. Consider water bottling systems for larger
  hotels and conference centres. Print and copy
  documents double-sided, maximise email to reduce
  waste and costs.
• Consider opportunities for reuse, for example a
  part-used toilet roll in a leaving room can be
  saved for staff use.
• Use refillable dispensers for guest items such as
  shower gel, shampoo, soap and moisturiser, rather
  than disposables.

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Food Waste

• One study put consumer and food service waste at
  26 of inputs3. How much is food waste costing
  your kitchen?
• Calculate an average cost for food ingredients
  from a sample of invoices. Monitor food waste
  (bins x weight per bin) for a period of time. Use
  this to calculate food waste cost (cost per kilo
  x weight).
• Ensure accurate ordering and stock rotation to
  avoid ingredients going out of date.
• Record instances of overcatering (buffets,
  breakfasts, conference meal provision). Use the
  information to improve future ordering.

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Making the Business Case The Bottom Line

• Turnover 500,000
• Profit (_at_approx 10) 50,000
• Energy/Waste Cost
• (_at_ approx 4 of T/O) 20,000
• Savings potential
• (approx 20) 4,000
• Represents increase in profit of 8
• Equivalent turnover increase 40,000

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Free and confidential advice to improve your
resource efficiency and reduce costs saving UK
Business 1.3bn since 1994

• Advice line 0800 585974
• (Technical assistance with any Environmental
  issue)
• Website publications( Online support , IT
  tools and over 450 publications)
• Events ( Local events workshops , expert
  speakers)

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Welcome to
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Actions Taken

• Powertech Solar
• Heat Exchange System
• Halogen Replacement Bulbs
• Save it Easy Fluorescents
• Improved Communication to Centres

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Savings

• Compact Fluorescent Halogen Replacements
• 11K investment, resulting in savings of 60K per
  year and 206 tonnes of CO2
• Housekeeping Potentially 50K - 100K
• Save It Easy
• 33K investment, resulting in savings of 27K per
  year and 139 tonnes of CO2

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Center Parcs Whinfell Forest

• Holiday village has achieved considerable success
  by adopting a systematic approach to reducing
  water use and waste - repairing leaks, installing
  water-saving devices in guest accommodation, and
  implementing schemes to re-use and recycle 18
  different waste streams.
• The benefits of taking action to minimise water
  use and waste include cost savings of over
  40,400/year and annual water consumption reduced
  by over 30,000 m3.

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• Thank you - Next Steps
• Complete your feedback form
• Contact Envirowise Advice Line or visit the
  Website
• www.envirowise.gov.uk