Download
1 / 8
80 likes | 175 Views
Sustainability is Good for Business. HOUSEKEEPING DEPARTMENT. Introduction. Our customers are looking for accommodation that is working to improve its sustainability and reduce negative environmental impact
E N D
Sustainability is Good for Business HOUSEKEEPING DEPARTMENT
Introduction • Our customers are looking for accommodation that is working to improve its sustainability and reduce negative environmental impact • The hotel is making efforts to reduce its water and energy consumption and to minimise the production of waste • All departments are able to contribute to this effort
Housekeeping – Energy Reduction • Turn off unnecessary equipment in guest rooms i.e. • lights • TVs (do not leave them on standby) • air conditioning / heaters • if these must be left on then adjust to a suitable temperature • 26OC when cooling, • 18OC when heating • Check for poorly fitting doors, windows, draughts etc. and report to maintenance
Housekeeping – Water Reduction • Don’t leave taps running while cleaning • Check for malfunctioning toilets, excessive water flow, leaking plugs • Report any issue to maintenance immediately for prompt repairs • If there is a towel / linen reuse programme in place then ensure it is followed • Consider implementing top to bottom method of linen change if appropriate
Housekeeping – Waste Minimisation • Use bins that do not require a plastic bag liner • If a plastic liner is used, only replace when soiled or damaged • Collect any recyclables from guest rooms separately to general waste • Use refillable amenity dispensers • If small disposable ones are currently in place, only replace partially used bottles on checkout
Case Study - Caribbean • Pirate’s Inn, Barbados • Action • The hotel has implemented a policy where all lights and air conditioning is turned off in unoccupied rooms • Guests pay an additional $10 per day for air con usage and are advised of the policy on arrival • Impacts • The hotel reduced energy consumption by 5.4% in 2010 compared to previous consumption levels saving over 5,000 kWh annually and reducing CO2 emissions by 4 tonnes
Action Planning • Discuss what options there are for reducing energy, water and waste in your operations • create a list of potential actions • who needs to be involved to ensure that these actions can take place? • how quickly do you anticipate these actions being put into place? • will any further training be required?
