5 tips for making your hotel more sustainable

Sustainability has been a hot topic for the hospitality industry in recent years and for good reason. With the industry accounting for 15% of our country’s greenhouse gas emissions, it’s essential that hoteliers take action to show accountability, build consumer trust and make a positive change for our environment.

The industry has been set a collective target of net zero carbon emissions by 2050, with a complete elimination of single-use packaging and a 50% reduction in food waste. Here, we discuss 5 ways in which your hotel can reach these targets to become more sustainable and save you money.

Saving water

The average hotel room uses between 60,000 and 120,000 litres of water each year and with over 10,000 hotels in this country, the impact is huge.

The World Hospitality Sustainability Alliance has launched a Hotel Water Measurement Initiative methodology and calculator, enabling hoteliers to more accurately measure their water usage per room per day, benchmark their performance and set targets to reduce it.

For tangible ways to reduce water usage, hoteliers should consider each area of the hotel:

Kitchens

• Ensure kitchen staff are fully loading dishwashers on each run.
• To reduce running water, dishes should be washed in the sink and pre-soaked.
• Ensure all staff are on board with saving water.
• Install low-flow taps.

Laundry

• All washing machines should be fully loaded on each cycle to reduce usage.
• Use good energy-rated machinery.
• Reduce rinse cycles where possible.

Rooms

• Encourage guests to use towels more than once with positive and clear signage and incentivise sustainable behaviour.
• Install flow-reducers on taps and showers and more water-efficient toilets.

Leaks can add thousands of litres of water to your usage every week, so proper maintenance in rooms, bathrooms, pools and kitchens will be essential for your hotel to save water.

Food miles

Focussing on seasonal British produce within hotel menus will reduce the need for air miles, but hotels can drive their food emissions down even further by going ‘hyper-local’ with the food products they use.

According to government data, transporting food around the UK produces 109 million tonnes of CO2 annually; a huge 26% of our total greenhouse gas emissions.

Try to reduce UK food miles by focusing on sustainable local produce. Encourage chefs to seek out the best local producers in your area and showcase their products within your menus to delight guests, build meaningful relationships with your local community and reduce road emissions.

Energy

In one year, UK hotels use enough energy to power a staggering 45 million homes. Identifying where energy is being wasted, and gaining control over costs, will help hoteliers to facilitate the implementation of more sustainable practices. Methods can include:

• The installation of LED lightbulbs, energy-efficient appliances and occupancy sensors.
• Engage guests to support energy-saving plans with notices next to radiators, light switches and power sockets to strengthen cooperation and boost your reputation as a sustainable venue.
• For longer-term solutions, installing solar panels will boost green energy supply.
• Proper insulation throughout the building, including secure windows and doors, will minimise heat loss and save money.
• Properly monitor energy consumption and embrace the introduction of green technology such as smart metres and other software solutions.

Food waste

The World Sustainable Hospitality Alliance has calculated that 18% of all world food waste is created by the hospitality industry, with £2.6 billion being lost to waste each year in the UK.

As hotels look to increase their sustainability and put a green foot forward, they must look to their kitchens to create positive change.

Zonal’s Purchase-to-Pay system alerts kitchen staff when stock is running low and gives real-time recommendations for re-ordering and menu planning based on individual requirements and guest behaviour.

The software automatically sends an order to suppliers for fulfilment, saving chefs precious time and streamlining kitchen operations. This process significantly reduces food waste and over-ordering, greatly cutting costs and helping the environment.

Gifting

UK Hospitality has set a target to eliminate single-use packaging in the industry and with that will come a huge change in the way hotels provide gifts for their guests. With an estimated 200 million mini-plastic toiletries going to landfill every year, the industry must look to more sustainable alternatives.

Solid toiletries

Bars of soap, shampoo and conditioner in recyclable packaging are becoming more popular as an alternative to liquids and make nice eco-friendly gifts for guests to take away.

Bulk dispensers

Bulk dispensers in hotel bathrooms for shampoo, conditioner and body wash are perhaps the most effective way to go greener with toiletries. Dispensers can be filled with high-quality products and negate the use of individual toiletries saving time, money and the planet.

Toiletries on request

Hotels can eliminate single-use mini toiletries in rooms altogether with a simple message to guests that toiletries are available upon request.  By setting out your hotel’s quest for sustainability, guests will be more likely to bring their own toiletries, helping to reduce your plastic waste.

The UK’s ambitious net zero target has brought the environment to the forefront of Hotelier’s business practices and will continue to dominate decision-making. With small changes and the implementation of technology, hoteliers can find the balance between a great customer experience and real sustainability.