Hotel Owner Hotel Owner July 2017 digital | Page 27
hotel
owner
ADVICE | HOW TO TURN YOUR HOTEL GREEN
SUSTAINABILITY
HOTSHOTS
2017
ADVICE: How to turn your
hotel green
As part of our sustainability special, TRISTAN SEYMOUR, director of hotel and B&B
reservation site Lodging World, offers some advice on how to begin to ‘go green’ with
your hotel and the benefits of doing so
T
he hospitality sector has historically in unoccupied rooms or employee-
had a dramatic environmental only areas. Check for and respond to
impact through energy and water leaking faucets and toilets. Help them
consumption, use of consumable and understand the proper way to recycle
durable goods, and solid and hazardous waste. Create a green committee at the
ware creation. Hotels consume energy for hotel, who will take responsibility for all
lighting, fuel and other power needs. Water sustainability effort and meet regularly
is used for bathrooms, food, beverages, to discuss the hotel’s progress. Consider
laundry and general operations such as working with other businesses local to
cleaning, maintenance and irrigation. Waste you; combine food waste and recycling
is generated by the disposal of paper, collections - it is way more efficient to
batteries, bulbs, furniture, equipment,
appliances, food, plastics, and more.
TRISTAN SEYMOUR
work together as part of a team.
n C
ontrol your water waste. Water can
conducts food waste in a sustainable be aerated, reduced in pressure and
sector more sustainable, many hotels manner. Food waste doesn’t just lie in recycled as a means to reduce water
have ’gone green’. Hoteliers are turning customers not clearing their plates. Think waste. A good way hotels can ensure
their attention to the importance of of all the out of date produce, peelings, they’re reducing water consumption is by
sustainability in the hospitality industry trimmings and inedible products such replacing current appliances with water-
as it relates to hotel development and as bones - this is where the largest efficient ones.
operations and is a major issue being faced amount of food waste lies. It’s important in today’s world. to measure your food waste in all What factors are encouraging
In an attempt to make the hospitality
forms. Develop an achievable action sustainability in the hospitality
How can to get the sustainability plan to reduce food waste. Set targets, sector?
project started: timescales and responsibilities and n C
ost savings: Cost reduction and
n The first place to start is to reduce review your progress after every couple efficiency strategies can be achieved
energy consumption. Introduce of months. Optimise your food recycle by investing in better operational
environmentally friendly equipment; programme; make sure you and members procedures and emerging environmental
operate all boilers, pumps, dishwashers, of staff are using the right bin for the technologies. Cost savings [in any form] is
etc. effectively with the appropriate right type of waste - you don’t want a big incentive for hotelier to ‘go green’.
setting and to the manufacturer’s recycling going into the waste bin and instructions. Get the right equipment you don’t want waste ending up in the environmental technology can have
for the job and make sure equipment recycling!. a direct positive impact on guest
is turned off when not in use and use
n E
ncourage staff members and work
power saving technology where you can with other local businesses. Explain
and use energy efficient light bulbs. the importance of sustainability to
n G
uest experience: Investments in
experience and many hoteliers are
beginning to realise this.
n B
rand image: Having sustainable
staff members. Explain the importance business practices will lead to an
in the world, approximately 1.3 billion of reducing energy consumption, for enhanced reputation and brand image,
tonnes, gets lost or wasted each year. It’s example; tell staff to turn off lights which means the hotel can expect great
very important that the hospitality sector and turn down heating/air conditioning profits in the long term.
n Roughly one third of the food produced
July 2017
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