The North West’s hotels and restaurants are missing out on cost savings by wrongly assuming energy and waste efficiency projects are too expensive to implement.
Recent research conducted by Envirowise and the Institute of Hospitality has shown that over half of hospitality managers surveyed thought ‘going green’ would increase costs. However Envirowise' experience has shown that taking measures to reduce waste can save hotels and restaurants up to £250 per employee per year.
Nick Ward, Envirowise Regional Manager for the North West, says:
“An estimated four out of five British tourists stayed in the UK on August Bank Holiday weekend, despite the changeable weather. It’s crucial to ensure this hard-earned revenue is not going down the drain through unnecessary waste.
“The average UK restaurant disposes of more than 100 tonnes of waste each year, including paper, cardboard, plastic and food waste,” continues Nick. “Yet simple steps could help the hospitality sector reduce waste and save money.”
Philippe Rossiter, Chief Executive of the Institute of Hospitality, adds:
“While some managers do regard the introduction of more sustainable operating methods as adding costs to their business, there are also encouraging signs from the survey that the industry does increasingly recognise the importance of reducing its environmental impact.
“Of particular note are the welcome steps towards higher levels of recycling now seen throughout the sector. Nevertheless, there is no room for complacency, and much more can be done by the hospitality sector to reduce waste in all areas."
A series of practical factsheets are available from Envirowise covering a range of business areas offering advice on everything from energy use to water efficiency.
For more information or to access the factsheets click here.
Posted under Energy Efficiency, Waste Management, Water Efficiency and Effluent Management and Tourism on 18 September 2009