Footprint binding: Tim Helliwell, head of hotel finance, Barclays Commercial Bank, investigates methods by which the hospitality sector can cut its Bulgaria-sized emissions

Leisure Report, May, 2008 by Tim Helliwell

A small sign on bathroom mirrors requesting hotel guests to reuse their towels, and, as a result, to save water through a cut down in the number of machine washes, is what most people probably think of on the topic of British hotels and energy saving schemes. Accounting for nearly 8% of all UK carbon emissions, the hospitality sector is currently producing more than 12.5 million tonnes CO2 a year. That is about the same amount of annual emissions generated by a small emerging country like Bulgaria. *

What is clear is that the UK hotel industry, like every other sector, is faced with an enormous job to cut down some of these emissions over the next few years. But what are the most commercially viable and effective ways to reduce a hotel's carbon footprint? Can a small countryside B&B have the same eco measures in place as a city-centre budget chain?

To start with let's take a look at some figures. The annual energy costs of the UK hospitality sector, including hotels, restaurants, B&Bs and pubs, are estimated to be over 1bn [pounds sterling]. It is predicted that this number is going to rise rapidly in the near future as the hotel industry is expanding at a rapid pace in this country. This growth is especially relevant to large international hotel groups and budget chains, where the need to reduce emissions is even more important. Scientists estimate that we need to cut greenhouse gas emissions by 60% to avoid the worst impacts of climate change. **

Assessing a hotel's carbon footprint, that is the impact of human activities that produce greenhouse gases, and singling out energy consumption hotspots are the first steps in effectively reducing emissions. However, there is currently no officially authorised tool for measuring the carbon footprint of a guest per room per night. Most hotel managers calculate the footprint themselves by tracking all energy consumption, transport and delivery of supplies. Using DEFRA figures, I have calculated a figure of 34 kg of CO2 emissions per room per night. *** It should come as no surprise to learn that by far the greatest amount of energy is used to heat hospitality spaces, such as hotel foyers, restaurants and guest rooms. This is followed by energy used for heating water, lighting, cooling, ventilation and last but not least catering. Developing a process for monitoring a hotel's energy consumption systematically is crucial for identifying sources of high energy and water usage and to build up a profile of a business' energy habits. Regularly conducted meter readings are at the core of this.

In roost cases the most significant emission cuts can be made by reducing energy for heating and air-conditioning. I personally think that alternative energy sources are a great way to become greener. Solar roof panels spring to mind they are a particularly attractive option to smaller businesses with support from government grants and loans widely available. Switching to green energy suppliers can also make a difference, as would simple actions such as regular boiler checks. The Rocco Forte Group, for example, manages its energy consumption with a bespoke building management system which controls the corridor lighting, air conditioning and ensures that water is only heated when needed.

Switching to LED lighting can also considerably reduce a hotel's light energy consumption by up to 50%. Of course, this new lighting system also brings down energy bills. With a lifetime of around 40,000 hours, LED bulbs live one third longer than fluorescent tubes and an incredible 20 to 40 times longer than incandescent light bulbs. Setting up LED doesn't require any extensive rewiring and the initial installation costs are usually recovered within a few months. The Apex Hotels, for example, have gradually switched to LED lights across its five properties using 20W, 35W and 50W lights over recent years.

Sourcing food locally is not only environmentally friendly but also very tasty. That's what many B&Bs and guesthouses have done for generations, lust think of the home made strawberry jam. To me there is nothing better than drinking a pint of locally brewed bitter or eating a bowl of fresh Cornish mussels. The Goring Hotel was one of the first to offer an exclusively British menu in its restaurant seven years ago. On offer at the family-owned five-star hotel in West London were grilled Dover sole and British lobsters. At present the Malmaison Hotel Group is at the forefront of serving dishes based on locally sourced ingredients. They are offering a "home-grown & local" menu that sources all food within a 30-mile radius from each hotel.

Many hotels are already recycling glass bottles, paper and organic kitchen waste with some even having their own on-site recycling facilities. The use of recycled products in the rooms itself, not just toilet and writing paper, but also pens and even pieces of furniture, can further reduce a hotel's carbon footprint. Using eco-friendly cleaning products for room-service and biological paints may sound like minor changes but they make a huge difference in a medium to large-sized hotel. By the way, this also applies to those towel signs as each re-used towel saves a quarter of a wash load. Believe me, that really adds up over the months in a medium and large-size hotel. The Accor Hotel Group has, in fact, taken this towel idea to another level by declaring the 22nd of April as Earth Guest Day. This day includes a programme called Green Shield, whereby the owner of the Sofitel, Mercure and Etap hotels quantifies the savings made from re-using towels and donates these amounts to the UN's Billion Tree Programme. Beyond that the Green Shield programme also sends an environmentally-focused message to the group's guests and educates housekeeping staff.