How to save money on water conservation

These tips can help accommodation services to understand and reduce their water needs. It is full of suggestions for water efficiencies and will result in cheaper water bills for hotels, along with guest satisfaction in knowing that their accommodation of choice is responsive to the nation’s water shortage. It Highlighting that your hotel is water-efficient and demonstrates you are acting responsibly for the environment, which also boosts the image of your hotel.

INSTALL

• Install reduced flow shower heads. Some come with filters that filter out chlorine.
• Repair leaky taps and toilets. Implement a preventive maintenance program to catch leaks.
• Install waterless urinals.
• Install dual flush toilets. These can use less than one gallon per flush compared to standard 1.5-gallon models.
• Install low-flow faucet aerators in kitchen and bathroom sinks. In most cases, aerators can be installed without having to replace the entire faucet.

TECHNOLOGY

• In public areas of the hotel, use faucets that incorporate motion sensing or infrared on/off technology.
• Purchase water-efficient dishwashers.
• Investigate high-tech sprinkler controllers that know when not to water.
• Consider drip irrigation systems as they are much more efficient than sprinklers.
• Consider closed-loop or reclamation systems that recycle water. Some laundry systems offer this capability.
• Incorporate separate water meters throughout the property.
• Retrofit flushometer (tank-less) toilets with water-saving diaphragms, which save one gallon (20 percent) per flush.
• Consider installing an instant water heater on your kitchen sink so you don’t have to let the water run while it heats up.

TOILETS

• Modify cistern flush volumes by modifying the ball valve or float in the cistern. 
• Replace inefficient toilets with at least 4.5/3 litre dual flush systems. 
• Regularly maintain and replace valves and ballcocks to ensure cisterns do not leak and water is not wasted. 
• Reduce water flow rate by adjusting flow valves or installing flow control regulators where appropriate. 
• Where possible, fit aerators on taps to increase air flow in the water stream, while providing equivalent water pressure without increasing the flow rate.
• Periodically install/replace restrictors where required. 
• Periodically check taps for leaks.
• Install low controls on showers, such as new heads, ‘between flexible hose and supply line’ flow regulators and/or ‘in cold/hot supply line before outlet’ flow regulators. 
• Replace shower heads with water efficient models such three-star rated shower heads that use 7.5 L/m. 
• Ensure jets of spa baths are located low in the baths so they can be operated effectively with minimal water. Install signage for guests asking that consider less use of the spa in this time of drought.

URINALS IN PUBLIC AMENITIES

• Modify urinal flushes by adjusting the fill level within the cistern and effectively reducing the cistern volume. 
• Modify urinal flushes by adjusting the solenoid valve operation as appropriate. 
• Where appropriate, the flushing regime will be modified by adjusting the movement sensor to increase the time interval between flushes as well as optimising the volume per flush while maintaining adequate amenity value (no offensive odours).
• If replacing urinals:
•  install waterless urinals. More information on waterless urinals is available in City West Water’s Water Conservation Solutions Handbook; 
• replace existing units with water-efficient models with at least a three-star efficiency rating; 
• replace cyclic flushing cisterns with sensor-operated flushing units.
• Periodically inspect motion sensors and adjust them so they function well and are water efficient. 

KITCHEN, RESTAURANTS AND BARS 

• Do not use running water to defrost food. Plan ahead and defrost frozen goods in the refrigerator.
• Do not let the tap run while cleaning vegetables. Rinse them in a plugged sink.
• Kitchen sink disposals require lots of water to operate properly. Start a compost pile as an alternate method of disposing food waste.
• Pre-rinse nozzles in the kitchen can save tens of thousands of gallons of water per year.
• Clean floors with brooms and mops, not by hosing down.
• Reduce water flow rate by adjusting flow valves or installing flow control regulators to kitchen taps to ensure an appropriate flow rate and where possible, fit aerators to existing taps to increase air flow in the water stream while maintaining equivalent water pressure without increasing flow rate. 
• Install pedal-operated tap controllers to ensure valves are closed when not in use. 
• Install sensor-activated taps so water flow is triggered only when needed to 
• eliminate wasting water and to improve hygiene practices. 
• Use pre-rinse sprayers designed with automatic shut-off valves to supply water only when needed. Install low-flow, high-pressure spray heads or a flow reduction valve. 
• Advise staff to hand scrape dishes and utensils before loading into dishwashers rather than rinsing them with water. Alternatively, pre-soak utensils and other items before loading into dishwashers. 
• Only operate rack machines when they are full. 
• Investigate recycling rinse water from dishwashers or reusing it to operate the garbage disposer. 
• Install an auto-timer or electronic sensor to allow water flow only when dishes are present or running through the system. 
• Investigate alternatives to a mechanical garbage disposal system, such as composting and food donation, or consider using a commercial food waste collector. 
• If replacing your garbage disposal system, use strainers or traps that employ a mesh screen to collect food waste for later disposal.
• Modify the settings of your ice machine so it dispenses only the required amount of ice. 
• Consider using an air-cooled machine instead of a water-cooled machine. 
• Investigate a closed circuit cooling system, a more efficient process for air-conditioning. 
• Check seals on your ice machine regularly. 
• In Asian-style kitchens, replace existing water woks with waterless woks that are air-cooled rather than water-cooled. 
• When using water woks, ensure valves are switched off when stoves are not in use.

OUTDOORS

• Collect rainwater and use it for lawn and landscaping irrigation.
• Water grass and plants only when needed.
• Water early in the morning or late in the afternoon when evaporation is minimal.
• Water the roots of plants, not the leaves. Place mulch around plants to reduce evaporation.
• Use a broom rather than a hose to clean outdoor paths and paved areas.
• Reduce your lawn area by using native shrubs and plants. They require less water.
• Plant drought-tolerant plants.
• Switch off automatic sprinkling systems during rainy periods. 
• Mulching can prevent up to 70 percent of evaporative loss.
• Water only when wind is less than 16 kilometres an hour.

POOL

• Cover your pool to reduce evaporation. Pool covering also helps to keep the pool clean and will reduce heating bills. 
• Drain pool only when necessary.
• Install drainage barriers around pools to collect overflows or splashes and reuse for pool make-up water. 
• Pool or beach showers should be controlled with a pull chain.
• Reduce losses from splashing by lowering the level of pool water. The recommended water level is one inch above the bottom of the top tile. 
• Assess the filter back-wash schedule. Where possible, reduce back-washing to a minimum without compromising public health and safety standards. 
• Divert filtered backwash onto lawns and shrubs or collect for reuse. 
• Install a check-meter on supply lines of pools and water features. These should be regularly read and recorded to identify leaks or excess use. 
• Repair swimming pool or spa leaks.

GENERAL TIPS

• Serve water in the restaurant by request only.
• Reduce water flow rates
• In meeting rooms, serve water in pitchers but do not pre-pour water in glasses.
• Set urinals with programmable automatic flush valves to a water-saving mode that flushes the urinal after more than one use.
• Water-softening systems can reduce the amount of scale build-up in pipes and ultimately help reduce water consumption as well.
• Insulate your water pipes.
• Check all drain stoppers in bathtubs and sinks regularly to ensure proper function and seal.
• Clean all aerators and showerheads regularly to ensure optimal water flow.
• Make sure spout diverters in the bathtub are in working order.
• Implement an ozone laundry system that requires less water to wash linens and towels.
• Implement a procedure for staff to report problems involving water waste.
• Implement a linen and towel reuse program.
• Place signage at the back of the house to encourage water conservation.
• Replace potable water with another water source. Potential alternative water supplies can include re-use of stormwater, rainwater harvesting or re-use of water for toilet flushing, cleaning or laundry processes. It is important to assess the quality and quantity of water required before using alternative water sources, as this will determine its potential uses and treatment required. 

BE PROACTIVE

• Implement an awareness program to inform staff and guests about your water savings targets and explain what they can do to help save water.
• Set targets for water consumption.
• Establish a monthly monitoring program. Monotoring should begin before water audits are conducted to allow you to contrast past consumption with present consumption. 
• Evaluate the achievements of the program you implement, and address areas where expected water savings have not been achieved. 
• Create prompts to encourage behaviour change. 
• Educate guests.
• Participate in programs such at the EPA’s WaterSense initiative and your city's waterwise programs.

sources: 

1. green lodging news
2. save water 
3. City of Melbourne, Total Watermark 2004, 2004. 
4. Sydney Water Corporation’s, Every Drop Counts program, Best Practice Guidelines for Hotels, 2001. 
5. Brisbane Water, Watersense program, Best Practice Guidelines for Hotels Fact Sheet, 2006 
6. The Office of Energy and Efficiency Natural Resource, Canada (NRCAN). Saving Energy dollars in Hotels, Motels and Restaurants, 2003. 
7. City West Water, Water Conservation Solutions Handbook, 2006 
8. Accor Group Sustainable Development Department, Accor Hotels Environment Charter Practical Guide, March 2006. 
9. Doug McKenzie-Mohr and William Smith, Fostering Sustainable Behaviour, New Society Publishers, 1999. 
10. Sydney Water Corporation, Every Drop Counts program, Best Practice Guidelines for Cooling Towers, 2001.

Waste Wise Saving tips

"Over 80% of ‘waste’ generated in hotels is potentially recyclable, reusable or compostable"

Being Waste Wise can enable hotels to reduce costs through:

1. Increased awareness of how waste is being generated, handled and disposed 
2. Making conscious purchasing decisions to avoid creating waste in the first place 
3. Reducing the amount of waste that would normally sent to landfill by avoiding, reducing, reusing and recycling 
4. Making more effective use of materials and contractors

All of a hotel’s day-to-day operations generate waste of various kinds. The following tips will help you to identify the areas where you can avoid, reduce, reuse and recycle waste – and save your hotel money. More importantly, start monitorising and build a data base where weaknesses, opportunities and benefits are acknolodges for a later action plan.

PLANNING

• Plan for additional pickups of waste and recycling during busy periods, and ensure that collection costs are factored in to annual budgets. 
• If space permits, have at least 20% additional bin capacity on the premises to cope with any missed pickups – which occasionally happen, no matter how reliable your contractors are. This will minimise the likelihood of recyclables going to landfill due to lack of recycling bin capacity on site. 
• Construction and refurbishment projects within hotels can be significant sources of waste; ensure that contractors performing this work manage the resulting waste responsibly, preferably by arranging for its reuse or recycling, and that construction and demolition waste is kept separate from the hotel’s normal recycling and general waste. 
• When undertaking refurbishments, evaluate the effectiveness of current waste and recycling storage areas in terms of space and accessibility.

PURCHASING, DELIVERY & STORAGE

• Purchase cleaning products in concentrated forms, or look at reusable microfibre products. 
• Purchase products containing recycled content. 
• Purchase carpet that is recyclable and floor coverings that have been made from recycled materials.
• Give preference to purchasing products with minimal packaging.
• Purchase fresh food in reuseable crates and containers that can be recycled like cardboard or paper instead of plastics. 
• Engage key suppliers about their commitment to working with you to reduce waste by taking back their plastic containers, crates, polystyrene boxes, for reuse. 
• If your recycling company will not collect plastic drums and large detergent and chemical containers, either reuse them or return them to your suppliers, most of which will collect, wash and refill them. 
• Ensure that perishable products are placed in storage as soon as possible after delivery. Spoilage not only wastes money in terms of unused products, but also in waste disposal costs. 
• Reuse or recycle empty cardboard boxes.
• Assign one person to call the trash collector for special pickups.
• Share newspaper and magazine subscriptions among several people. Purchase newspapers based on occupancy. Provide newspapers on request only.

FUNCTIONS

• Let event attendees know of the hotel’s commitment to being Waste Wise and to assist by keeping recyclables like paper, cardboard separate from other materials. 
• Collect leftover food for recycling.
• Where paper bags and serviettes are used in catering, use recycled and unbleached products (which avoid the use of polluting chlorine in bleaching) to save resources and help build the demand for recycled products. 
• Aim to provide a range of recycling bins (well signed) to enable conference guests assist you with waste sorting and recycling.
• Provide meeting attendees with a place to drop off their name badges after an event. Reuse the badge holders.
• Provide water at meetings to guests in pitchers, not plastic bottles.

HOUSEKEEPING

• Implement recycling collection for newspapers, magazines, telephone books, brochures, empty drink containers, cardboard packaging, and paper shopping bags. 
• Investigate refillable containers for bathroom amenities, which can reduce waste significantly by cutting down on the use of single use items. 
• Allow the toilet roll to be completely used prior to replacing it. Or, use half-used rolls in staff toilets. Purchase toilet paper rolls that are “coreless.”
• Where single use items are provided, donate these to charities.
•  Install hand dryers in public restrooms to minimize paper consumption.
• Eliminate plastic or paper wrapping on drinking glasses in guestrooms.
• Use worn towels and linens as cleaning rags.
• Reuse robes as cleaning towels.
• If individual amenities are used, be sure the plastic is recycled.

OFFICES

• Purchase office paper and supplies containing recycled content. 
• Purchase computers from companies that take computers back for recycling.
• Use e-mail for distribution of meeting minutes and nightly reports. 
• Limit the number of computers with printer access, so documents are only printed when necessary. 
• Print internal documents using printer draft option to reduce ink consumption. 
• Use both sides of paper when making copies.
• Implement paper recycling in offices, and if space permits give each desk-based staff member their own small recycling bin. 
• Recycle printer cartridges by returning to supplier or Cartridges for Planet Ark. 
• Reuse scrap paper by binding it and cutting into note pads for use by staff. 
• Reuse copy paper boxes for file storage. 
• Reuse manila folders and other office supplies eg paper clips, rubber bands. 
• Remove general waste bins from individual desks and replace with individual paper bins – set up commingled recycling bin and general waste bins in kitchen or staff tea rooms.
• Use rechargeable batteries instead of disposable batteries where possible.

KITCHEN

• Use cloth napkins, placement and tablecloths.
• Implement systems for recycling glass, metal and plastic containers (most recycling companies offer a ‘commingled’ recycling service where these materials can all be combined in the same bin for convenience of disposal). 
• Implement a system for recycling cardboard.
• Crush cans and bottles. 
• Reuse large plastic drums, or send them back to suppliers for reuse. 
• Set up a system for recycling corks. 
•  Eliminate fried foods where possible to minimize the amount of grease that needs to be sent to a landfill. What grease your food and beverage operation does produce can be converted to biodiesel fuel.
• Investigate if your local council collects oil drums or vegetable oils.
• Avoid the use of Styrofoam or paper cups. Use ceramic mugs instead.
• Use reusable plates, glasses and tableware in the restaurant and the employee cafeteria.
• Laminate restaurant menus so that they will last longer.
• Use reusable containers for storing food instead of plastic wrap.
• Use reusable coasters instead of napkins in the restaurant and bar.

OTHER AREAS

• Spa/Fitness centre – paper cups, office paper, newspapers, magazines 
• Business centre – office paper, newspapers, magazines (set up recycling systems) 
• Lobby area – newspapers, magazines, old flowers (papers on request) 
• Car park – newspapers, drink containers (recycle bins) 
• Garden – cuttings, grass clippings (composting/greenwaste collection). Compost food scraps and coffee grounds. Start a worm farm to consume the waste. 
• You could also setup recycling systems for those areas or avoid purchasings (Plastic cups)
• All areas - buy recycled paper goods with a high percentage of post-consumer content for use in guestrooms, kitchen, housekeeping and other areas of the hotel. If possible, purchase goods that are easily biodegradable.
• All areas - use reusable LED candles to reduce candle waste.
• Install washable furnace and air-conditioner filters.

CONSTRUCTION & REFURBISHMENT

• When refurbishing, talk to architects about building in improved waste management and energy efficiency measures. 
• Ensure construction, demolition and refurbishment contractors have systems in place for ensuring waste materials (wood, metal, concrete) are reused wherever possible, and/or recycled off site. 
• Refinish furniture. 
• Furniture, fittings and used linen can all be reused either by donating them to staff or to charities that will send them on to homeless or underprivileged people. 
• When possible, reuse material from demolished buildings in new construction--bricks and mortar, for example, can be recycled.

SOCIAL

• Encourage guests to take used soap bars home. Tons of used soap bars are discarded by hotels around the world every day. 
• Donate used items such as sheets and furniture to the local community. Also Investigate donating excess food to a charity organisation. There are several which collect food of good quality that has not been served to the public. 
• Educate staff and reward them for recycling accomplishments. Educate guests as well. 
• Encourage your suppliers to use less waste. Buy only from those that do so. 
• Encourage vendors to offer products with minimal packaging. 

MONITOR

• Monitor waste volume each month to track progress. 
• Monitor trash in dumpsters to make sure recyclables are not being sent to the landfill. 
• Participate in WasteWise programs held in your area.

Source: Adapted from Green Lodging

          The City of Melbourne Waste Management ToolKit

How to save money on energy

Opportunities are there for hotels to become greener. To save energy, water, resources. However, what are the reasons for doing it? Is it because it is good for the environment? Is it because it became a trend? Is it becauseit is cool? Is it because they are expected to do it? 
No... it is because not only is good business, but is Smart Business - Becoming greened saves money!


HOW TO SAVE MONEY ON ENERGY
Do your homework

• Ask your energy providers or local government if they offer any type of incentive program for implementing energy-efficient equipment or processes.
• Put together a written energy management plan. Key components should include energy forecasting and procurement, facility audits, financial analysis, integrated building upgrades, equipment purchasing, new construction and preventive maintenance.
• Implement a comprehensive preventive maintenance program to monitor all potential areas of energy consumption.
• Implement an employee awareness program and encourage them to report energy waste to managers, maintenance or engineering personnel.
• Electric meters should be submetered to make it easy to identify the largest electricity users at the hotel and to recognize problem areas. Set targets for energy consumption per meter.
• Be cautious of energy remarketers when planning your energy purchasing strategy. Locking in rates can actually eliminate incentives to save energy.

Delegate

• Hire an energy expert to conduct an audit of your hotel.
• Contract with an energy monitoring and reporting service to track utility costs and interpret billing trends.
• Assign someone to monitor energy consumption on a consistent basis.

Install

• Install energy management systems in guestrooms, meeting rooms and other public spaces.
• Install energy misers on vending machines.
• Install thermal-glass windows.
• Install draperies with thermal reflective liners.
• Purchase renewable energy from your local utility.
• Use solar panels to generate electricity.
• Explore the purchase of a fuel cell power generator

Preventive maintenance

• Train housekeepers to turn off lighting and heating and cooling equipment when not needed. easily resolve this problem.
• Check HVAC controls for proper calibration. Improperly maintained air handlers can waste up to 32 percent of the energy they consume. 
• Check all duct work for air leaks and repair where appropriate. Air ducts should be cleaned monthly.
• Check all electrical systems for loose connections or poor motor conditions. Without proper preventive maintenance, these systems typically generate a 5 to 10 percent energy loss.
• Furnaces and boilers should be completely inspected by a professional mechanical contractor at least once or twice a year.

Equipment Purchasing

• Purchase minibars that use LED lighting and that incorporate energy-efficient cooling systems.
• Purchase hand dryers with automatic sensor controls. However if possible, use towels.
• Purchase computer products that meet the Electronic Products Environmental Assessment Tool (EPEAT) standard. They meet the Energy Star guidelines for energy efficiency.

Behavior

• During low occupancy periods, place guests in closely-located guestrooms.
• Encourage staff to use stairs when moving between one to two floors when not carrying loads.
• Program your elevator to remain stationary on the exiting floor rather than returning to the main floor.
• Shut down one or more of your elevators during periods of light traffic.
• Shut down office equipment such as photocopiers and computer monitors when not in use.
• Turn off coffee makers, hair dryers and other appliances or personal electronics while guestrooms are unoccupied.
• Participate in as many Energy Star programs as possible.

Pool

• In swimming pools, remove foreign material from the strainer baskets in the skimmer and pump regularly to maximize water recirculation.
• Operate your pool pump during off peak hours.

Construction

• Beware of local and passive construction techniques and use of materials. This will decrease the energy need. e.g. do not build a 'glass building' if your hotel is located in Alasca, or in Marocco (you get the idea). 
• Use light-colored reflective surface on roofs.
• Metal tile panel roofing systems can help reduce energy costs. 
• Consider green roof systems that incorporate soil and plants.
• Tint windows that receive direct sun, or use natural shades.
• Use adequate amount of insulation in ceilings, exterior and basement walls, flooring and crawl spaces.
• Weather stripping on outside entrances typically lasts less than two years. Placing a brush-type of weather stripping that does not affect the operation of the door and that provides a good seal from the outside cold weather will pay handsome dividends.