Benchmarking Water and Electricity Consumption of Hotels in Mauritius
www.prodesign.mu About the Authors
Vikram Bhujun Ishraj Bahadoor B.Eng(Hons), MSc, C.Eng, B.Eng(Hons) MCIBSE, RPEM Ishraj is a fresh graduate from Vikram is a Chartered Building the University of Mauritius. He Services Engineer with over 20 completed his Bachelor Degree years’ experience in the building in Mechatronics Engineering with services industry, initially working First Class Honours. for a contracting organisation and then as a consulting engineer. He also specializes in construction business management and law. He is currently the managing director of the Prodesign group, which include a major sustainability and MEP consulting unit, working on green buildings in Mauritius.
Preface
The need to conserve water and electricity is energy and water reduction measures in hotels. high on every hotel operator’s agenda. There Figures are now available which can help hoteliers are both cost and morale rationale to save water, fairly accurately estimate the savings potential and and electricity. Coupled to that is the increase in return on investments in a number of measures guests sensibility towards environmental issues, listed. This study will also help hoteliers in better which is driving them to look out for establishments planning water and electricity infrastructure which which share their principles. Green tourism is can also lead in further savings. Designers of therefore the new demand and our hotels must hotels will find this study useful in planning and be able to convince this new type of guests sizing water tanks, transformers, generators and about their responsibility towards the environment water distribution networks. and sustainability. This is the third research on engineering systems Several hotels in Mauritius have already being undertaken by Prodesign, after the implemented several measures to reduce the Storm water management guide book and the consumption of water and electricity. Many more development of green roofs in Mauritius. These are considering of implementing these measures research reports can be downloaded from our that will save them money, and also be more website www.prodesign.mu. sustainable. In the absence of proper data and information about these measures and their actual I would like to express my thanks to all hotel and benefits, several hotels have either delayed its maintenance managers who participated in this implementation or embarked on actions which did survey. I hope it will be of benefit to them and to the not bring in any significant benefit. Some even industry as a whole. never recovered the investment made. Vikram Bhujun This study on water and electricity consumption in Managing Director hotels provides valuable information on the actual benefits which can be realised in implementing Acknowledgements
We would like to express our sincere gratitude Sofitel Luxury Hotels to the following hotels who have participated in Sofitel SO Mauritius Mr. Dumur this study: Devanand Sudesh Sofitel Imperial Resort & Spa Mr. Jean- Marie Sungaren Attitude Group Mrs. Dominique Lee Cocotiers Hotel Mrs. Giovanna Blin Heritage Resorts Mauritius FRIDAY Attitude Mr. Warren Foo Tam Fong Heritage Le Telfair Mr. Pascal Theodore Zilwa Attitude Mr. Patrick Bignoux Heritage Awali Golf & Spa Resort Mr. Christiam Landinaff Emeraude Beach Attitude Mr. Ashok Mooroteea Blumarine Hotel Mr. Dhunoo Ravising Le Meridien Mr. Sampie Els Hennessy Park Hotel Mr. Johann Arekion Veranda Leisure and Hospitality Mr. Patrick Hardy Airport Hotel Ltd (Holiday Inn) Mr. Avinash Bhurrut Veranda Palmar Beach Mr. Luciano Vigoureux Le Palmiste Hotel Mr. Raphael Anauth VERANDA GRAND BAIE Mr. Vithilinga magen The Residence Mauritius Mr. Kewal Uttam HOTEL & SPA Outrigger Mauritius Beach Resort Mr. Rajess Ramgutty Sugar Beach Resort Mr. Gulshan Goteea LUX* Resorts and Hotels Mr. Dev Poolovadoo, Anahita Residences & Villas Ltd Mr. Kumarah Rajiah Mr. Steeve Fidele, Hilton Mauritius Resort And Spa Mr. Rud Ramgoolam Ms. Elodie Sadien One and Only Le Saint Geran Mr. Steve Rose Merville Beach Hotel Oberoi Mr. Mort Tark Pak Tamassa Resort Mr. Bappoo Vinod Manisa Hotel Mr. Maneesh Mungroo LUX* Le Morne Mr. Nilen Chinia, Maritim Crystals beach Hotel Mr. Florian Ferret LUX* Belle Mare Mr. Frederic Legris, Tekoma boutique hotel Mr. Anand Hurree Ms. Judy Michel Radisson Blue Azuri Resort And Mr. Pascal Bertrand LUX* Grand Gaube Mr. Chris Ng Yung Kiat Spa Mauritius Maradiva Villas Resort & Spa Mr. Paul Vanfrank Preskil Beach Resort Mr. Ravi Bhuttooo Contents
Preface i 5.6 Impact of laundry services 36 About the Authors i 5.7 Impact of water tank location 37 Acknowledgement ii 5.8 Impact of type of pipes used 37 List of figures 04 5.9 Impact of leaks 38 List of tables 07 5.10 Impact of water efficient appliances 39 Abbreviations and acronyms 07 5.11 Impact of other facilities (Jacuzzi and private pools) 40 1 Introduction 08 5.12 Impact of water saving measures 41 1.1 Tourism in Mauritius 08 6 4 Star Hotels – Water Consumption 42 1.2 Tourism industry and the Mauritian economy 09 6.1 Average monthly water consumption per room night 42 1.3 Tourism and the environment 09 6.2 Average monthly water consumption per room 43 1.4 Water use in beach resorts 10 6.3 Average monthly water consumption per built area 44 1.5 Why the need to reduce water and energy use? 10 6.4 Impact of STP recycled water use 44 1.6 Benchmarking for best practices 12 6.5 Impact of rain water harvesting 46 1.7 Seasons of Mauritius 12 6.6 Impact of laundry services 46 2 Aim and objectives of the research 14 6.7 Impact of water tanks location 47 2.1 Objectives of the study 14 6.8 Impact of type of pipes used 47 2.2 Study Methodology 14 6.9 Impact of water efficient appliances 48 2.3 Questionnaire Details 15 6.10 Impact of leaks 49 3 General information of participants 16 6.11 Impact of other facilities (Jacuzzi and private pools) 50 3.1 Star rating of participants 16 6.12 Impact of water savings measures 51 3.2 Participant’s hotel types 16 7 5 Star Hotels – Water Consumption 52 3.3 Accommodation types 17 7.1 Average monthly water consumption per room night 52 3.4 Age of hotels 17 7.2 Average monthly water consumption per room 54 3.5 Facilities and amenities 18 7.3 Average monthly water consumption per built area 54 3.6 Room area to built area ratio 20 7.4 Impact of STP recycled water use 55 3.7 Staff per room ratio 20 7.5 Impact of rain water harvesting 55 3.8 Room night sales according to category 21 7.6 Impact of laundry services 55 4 Water consumption patterns – All categories 22 7.7 Impact of water tanks location 56 4.1 Recycled water from STP 23 7.8 Impact of type of pipes used 56 4.2 Rain Water Harvesting 24 7.9 Impact of water efficient appliances 56 4.3 Laundry services 25 7.10 Impact of leaks 57 4.4 Water tank construction 26 7.11 Impact of other facilities (Jacuzzi and private pools) 57 4.5 Type of distribution pipework 27 7.12 Impact of other water savings measures 58 4.6 Impact of leaks 28 8 Comparative study 60 4.7 Water savings appliances and taps 29 8.1 3 Star Hotels – Comparing water consumptions 60 4.8 Other amenities 30 8.2 4 Star Hotels – Comparing water consumptions 61 4.9 Further water savings measures 31 8.3 5 Star Hotels - Comparing water consumption patterns 4.10 Average seasonal water consumption 32 with types of accommodation 62 5. 3 Star Hotels – Water Consumption 33 9 Good practices 64 5.1 Average monthly water consumption per room night 33 10 International pattern – Water consumption 64 5.2 Average monthly water consumption per room 34 11 Electricity consumption patterns – All Categories 66 5.3 Average monthly water consumption per built area 35 11.1 Impact of LED bulbs 67 5.4 Impact of Sewage Treatment Plant (STP) 35 11.2 Impact of air conditioning systems 68 5.5 Impact of rain water harvesting 36 11.3 Impact of Room Energy Management 14.5 Impact of air conditioning systems 90 Systems (REMS) 69 14.6 Impact of Room Energy Management 11.4 Impact of using a centrally controlled Systems (REMS) 90 setback temperature 70 14.7 Impact of using a centrally controlled 11.5 Impact of using REMS to turn off AC 71 setback temperature 91 11.6 Impact of using AC in empty rooms 72 14.8 Impact of using REMS to turn off AC 91 11.7 Peak kVA Demand per room 73 14.9 Impact of using AC in empty rooms 92 11.8 Peak kVA Demand per built area 73 15 Comparative studies 94 11.9 Average seasonal electricity consumption 74 15.1 Benefits of using LED 94 12 3 Star hotels – Electricity Consumption 76 15.2 Benefits of REMS systems 94 12.1 Average monthly electricity consumption 15.3 Use of centrally controlled setback temperature 95 per room night 76 16 Good practices 96 12.2 Average monthly electricity consumption per room 77 17 International pattern – Electricity consumption 96 12.3 Average monthly electricity consumption 18 Conclusion 97 per built area 78 Appendix: Water and Electricity Reduction Strategies 98 12.4 Impact of LED bulbs 78 Appendix 1: Water Reduction Strategies 98 12.5 Impact of air conditioning systems 79 Appendix 2: Electrical Energy Reduction Strategies 106 12.6 Impact of Room Energy Management Appendix 3: Strategies to convey sustainability to guests 108 Systems (REMS) 79 References 117 12.7 Impact of using a centrally controlled About Prodesign 118 setback temperature 80 12.8 Impact of using REMS to turn off AC 80 12.9 Impact of using AC in empty rooms 80 13 4 Star hotels – Electricity Consumption 81 13.1 Average monthly electricity consumption per room night 81 13.2 Average monthly electricity consumption per room 82 13.3 Average monthly electricity consumption per built area 83 13.4 Impact of LED bulbs 83 13.5 Impact of air conditioning systems 84 13.6 Impact of Room Energy Management Systems (REMS) 85 13.7 Impact of using a centrally controlled setback temperature 86 13.8 Impact of using REMS to turn off AC 86 13.9 Impact of using AC in empty rooms 86 14 5 Star hotels – Electricity Consumption 87 14.1 Average monthly electricity consumption per room night 87 14.2 Average monthly electricity consumption per room 88 14.3 Average monthly electricity consumption per built area 89 14.4 Impact of LED bulbs 89 List of Figures
Figure 3.1: Star rating of participants 16 All categories 28 Figure 3.2: Participant’s hotels types 16 Figure 4.16: Water Consumption pattern per m² Figure 3.3: Types of accommodations 17 pertainingto the presence of leaks in water network - Figure 3.4: 4 star hotel age 17 All categories 28 Figure 3.5: 5 star hotel age 17 Figure 4.17: Percentage hotel using water efficient Figure 3.6: Hotel amenities - All hotels 18 sanitary appliances 29 Figure 3.7: Hotel amenities - 3 star hotels 18 Figure 4.18: Water Consumption pattern per RN Figure 3.8: Hotel amenities - 4 star hotels 19 pertaining to the use of water saving sanitary appliances - Figure 3.9: Hotel amenities - 5 star hotels 19 All categories 29 Figure 3.10: Average room to built area ratio 20 Figure 4.19: Water Consumption pattern per m² Figure 3.11: Average staff per room ratio 20 pertaining to the use of water saving sanitary appliances - Figure 3.12: Average yearly sale of room nights 21 All categories 29 Figure 3.13: Monthly sale of room night by star category 21 Figure 4.20: Percentage hotel using private pools Figure 4.1: Percentage hotel using STP 23 or jacuzzis 30 Figure 4.2: Water Consumption pattern per RN Figure 4.21: Water Consumption pattern per RN pertaining to the use of STP - All categories 23 pertaining to the use of private pools or jacuzzis - Figure 4.3: Water Consumption pattern per m² All categories 30 pertaining to the use of STP - All categories 23 Figure 4.22: Water Consumption pattern per m² Figure 4.4: : Percentage hotel using rain water pertaining to the use of private pools or jacuzzis - harvesting systems 24 All categories 30 Figure 4.5: Water Consumption pattern per RN Figure 4.23: Percentage hotel with water pertaining to the use of rain water harvesting saving measures 31 technology - All categories 24 Figure 4.24: Water Consumption pattern per RN Figure 4.6: Water consumption pattern per m² pertaining to the use of water saving measures - pertaining to the use of rain water harvesting All categories 31 systems – All categories 24 Figure 4.25: Water Consumption pattern per m² pertaining Figure 4.7: Percentage hotel offering laundry services 25 to the use of water saving measures - All categories 31 Figure 4.8: Water Consumption pattern per RN Figure 4.26: Average seasonal water consumption - pertaining to the type of laundry service offered - All categories 32 All categories 25 Figure 5.1: Monthly sale of room night – 3 star hotels 33 Figure 4.9: Water consumption pattern per m² Figure 5.2: Monthly water consumption per RN – pertaining to the type of laundry service offered – 3 star hotels 34 all categories 25 Figure 5.3: Monthly water consumption per room – Figure 4.10: Type of water tank location - 3 star hotels 34 Hotel percentage 26 Figure 5.4: Monthly water consumption per m² – Figure 4.11: Water consumption pattern in regard to 3 star hotels 35 the type of water tank location - All categories 26 Figure 5.5: Water consumption pattern pertaining to Figure 4.12: Percentage hotel according to the type the use of STP - 3 star hotels 35 of pipes used for the water distribution network 27 Figure 5.6: Water consumption pattern per RN pertaining Figure 4.13: Water consumption pattern in regard to the type of laundry services offered - 3 star hotels 36 to the type of water pipes used - All categories 27 Figure 5.7: Water consumption pattern per m² pertaining Figure 4.14: Percentage hotel having leaks in their to the type of laundry services offered - 3 star hotels 36 water network 28 Figure 5.8: Water consumption pattern pertaining to the Figure 4.15: Water Consumption pattern per RN type of water tank location - 3 star hotels 37 pertaining to the presence of leaks in water network - 28 Figure 5.9: Water consumption pattern pertaining to the 37 Figure 6.12: Water consumption pattern per RN pertaining type of pipework used - 3 star hotels to the presence of leaks in water network - 4 star hotels 49 Figure 5.10: Water consumption pattern per RN Figure 6.13: Water consumption pattern per m² pertaining pertaining to leaks in water network - 3 star hotels 38 to the presence of leaks in water network - 4 star hotels 49 Figure 5.11: Water consumption pattern per m² Figure 6.14: Water consumption pattern, per RN, of hotels pertaining to leaks in water network - 3 star hotels 38 offering private pools or jacuzzis – 4 star hotels 50 Figure 5.12: Water consumption pattern per RN Figure 6.15: Water consumption pattern, per m², of hotels pertaining to the use of water efficient sanitary offering private pools or jacuzzis – 4 star hotels 50 appliances - 3 star hotels 39 Figure 7.1: Monthly water consumption per RN - Figure 5.13: Water consumption pattern per m² 5 star hotel 52 pertaining to the use of water efficient sanitary Figure 7.2: Monthly sale of room night - 5 star hotels 53 appliances - 3 star hotels 39 Figure 7.3: Monthly water consumption per room - Figure 5.14: Water consumption pattern, per RN, 5 star hotels 54 of hotels offering private pools or jacuzzis – 3 star hotels 40 Figure 7.4: Monthly water consumption per m² – Figure 5.15: Water consumption pattern, per m², 5 star hotels 54 of hotels offering private pools or jacuzzis – 3 star hotels 40 Figure 7.5: Water consumption pattern pertaining to Figure 5.16: Water consumption pattern per RN pertaining the use of STP - 5 star hotels 55 to the use of water saving measures - 3 star hotels 41 Figure 7.6: Water consumption pattern pertaining to Figure 5.17: Water consumption pattern per m² the use of rain water harvesting system - 5 star hotels 55 pertaining to the use of water saving measures - Figure 7.7: Water consumption pattern per RN 3 star hotels 41 pertaining to the type of laundry services offered - Figure 6.1: Monthly water consumption per RN - 5 star hotels 55 4 star hotels 42 Figure 7.8: Water consumption pattern per m² pertaining Figure 6.2: Monthly sale of room night - 4 star hotels 43 to the type of laundry services offered - 5 star hotels 55 Figure 6.3: Monthly water consumption per room - Figure 7.9: Water consumption pattern pertaining to the 4 star hotels 43 type of water tank location - 5 star hotels 56 Figure 6.4: Monthly water consumption per m² - 44 Figure 7.10: Water consumption pattern pertaining to the 4 star hotels type of pipework used - 5 star hotels 56 Figure 6.5: Water consumption pattern pertaining to the 44 Figure 7.11: Water consumption pattern per RN use of STP - 4 star hotels pertaining to the use of water efficient sanitary Figure 6.6: Water consumption pattern per RN appliances - 5 star hotels 56 pertaining to the type of laundry services offered - Figure 7.12: Water consumption pattern per m² 4 star hotels 46 pertaining to the use of water efficient sanitary Figure 6.7: Water consumption pattern per m² pertaining to appliances - 5 star hotels 56 the type of laundry services offered - 4 star hotels 46 Figure 7.13: Water consumption pattern pertaining to the Figure 6.8: Water consumption pattern pertaining to the presence of leaks in water network - 5 star hotels 57 type of water tank location - 4 star hotels 47 Figure 7.14: Water consumption pattern, per RN, of hotels Figure 6.9: Water consumption pattern pertaining to the offering private pool or jacuzzis - 5 star hotels 57 type of pipework used - 4 star hotels 47 Figure 7.15: Water consumption pattern, per m², of hotels Figure 6.10: Water consumption pattern per RN offering private pool or jacuzzis - 5 star hotels 57 pertaining to the use of water efficient sanitary Figure 7.16: Water consumption pattern per RN pertaining appliances - 4 star hotels 48 to the use of water saving measures - 5 star hotels 58 Figure 6.11: Water consumption pattern per m² pertaining Figure 7.17: Water consumption pattern per m² pertaining to the use of water efficient sanitary appliances - to the use of water saving measures - 5 star hotels Figure 58 4 star hotels 48 List of Figures
8.1: Comparing water consumption per RN – 3 star hotels 60 Figure 12.3: Monthly electricity consumption per m² Figure 8.2: Comparing water consumption per m² – - 3 star hotels 78 3 star hotels 60 Figure 12.4: Electricity consumption pattern per RN Figure 8.3: Comparing water consumption per RN – pertaining to the use of LED - 3 star hotels 78 4 star hotels 61 Figure 12.5: Electricity consumption pattern per m² Figure 8.4: Comparing water consumption per m² – pertaining to the use of LED - 3 star hotels 78 4 star hotels 61 Figure 12.6: Electricity consumption pattern Figure 8.5: Comparing average water consumption, pertaining to the use of REMS - 3 star hotels 79 per RN, with types of accommodation – 5 star hotels 62 Figure 12.7: Electricity consumption pattern Figure 8.6: Comparing average water consumption, per m², pertaining to the use of a centrally controlled with types of accommodation – 5 star hotels 62 setback temperature - 3 star hotels 80 Figure 11.1: Percentage of hotels using LED 67 Figure 12.8: Electricity consumption pattern Figure 11.2: Electricity consumption pattern per RN in pertaining to the use of AC in empty rooms - regard to the use of LED - All categories 67 3 star hotels 80 Figure 11.3: Electricity consumption pattern per m² in Figure 13.1: Monthly electricity consumption per RN regard to the use of LED - All categories 67 - 4 star hotels 81 Figure 11.4: Percentage types of AC in hotels 68 Figure 13.2: Monthly electricity consumption per Figure 11.5: Electricity consumption pattern per RN in room- 4 star hotels 82 regard to the type of AC used - All categories 68 Figure 13.3: Monthly electricity consumption per m² Figure 11.6: Electricity consumption pattern per m² in regard - 4 star hotels 83 to the type of AC used - All categories 68 Figure 13.4: Electricity consumption pattern per RN Figure 11.7: Percentage use of REMS in hotels 69 pertaining to the use of LED - 4 star hotels 83 Figure 11.8: Electricity consumption pattern in regard to the Figure 13.5: Electricity consumption pattern per m² use of REMS - All categories 69 pertaining to the use of LED - 4 star hotels 83 Figure 11.9: Percentage of hotels having a setback Figure 13.6: Electricity consumption pattern per RN controlled temperature 70 pertaining to the type of AC used - 4 star hotels 84 Figure 11.10: Electricity consumption pattern pertaining to Figure 13.7: Electricity consumption pattern per m² hotels with setback temperature - All categories 70 pertaining to the type of AC used - 4 star hotels 84 Figure 11.11: Percentage of hotels having REMS Figure 13.8: Electricity consumption pattern switching off AC 71 pertaining to the use of REMS- 4 star hotels 85 Figure 11.12: Electricity consumption pattern pertaining to Figure 13.9: Electricity consumption pattern hotels having REMS switching off AC - All categories 71 pertaining to the use of REMS among holiday type Figure 11.13: Percentage of hotels using AC in hotels- 4 star hotels 85 empty rooms 72 Figure 14.1: Monthly electricity consumption per RN Figure 11.14: Electricity consumption pattern pertaining to - 5 star hotels 87 the use of AC in empty rooms - All categories 72 Figure 14.2: Monthly electricity consumption per Figure 11.15: Peak kVA demand per room 73 room - 5 star hotels 88 Figure 11.16: Peak kVA demand per m² 73 Figure 14.3: Monthly electricity consumption per m² Figure 11.17: Average seasonal electricity consumption - 5 star hotels 89 per m² 74 Figure 14.4: Electricity consumption pattern per RN Figure 12.1: Monthly electricity consumption per RN - pertaining to the use of LED - 5 star hotels 89 3 star hotels 76 Figure 14.5: Electricity consumption pattern per m² Figure 12.2: Monthly electricity consumption per room - pertaining to the use of LED - 5 star hotels 89 3 star hotels 77 Figure 14.6: Electricity consumption pattern per RN pertaining to the type of AC used - 5 star hotels 90 List of Tables
Figure 14.7: Electricity consumption pattern per m² Figure 15.1: Electricity consumption pertaining to the pertaining to the type of AC used - 5 star hotels 90 use of LED - All categories 94 Figure 14.8: Electricity consumption pattern pertaining Figure 15.2: Electricity consumption pattern in regard to the use of REMS - 5 star hotels 90 to the use of REMS - All categories 94 Figure 14.9: Electricity consumption pattern pertaining Figure 15.3: Electricity consumption pattern pertaining to the use of a centrally controlled setback temperature - to hotels with setback temperature - All categories 95 5 star hotels 91 Figure 14.10: Electricity consumption pattern pertaining to hotels having REMS switching off AC – 5 star hotels 91 Figure 14.11: Electricity consumption pattern pertaining to the use of AC in empty rooms – 5 star hotels 92
List of Tables
Table 2.1: Summary of hotel participation 14 Table 10.1: International water consumption benchmark values 64 Table 17.1: International electricity consumption benchmark values 96 Table 18.1: Benchmark values for water and electricity consumption 97
Abbreviations and acronyms
Abbreviations RN – Room Night REMS – Room Energy Management Systems BMS – Building Management System
Acronyms CEB – Central Electricity Board CWA – Central Water Authority CSO – Central Statistics Office AHRIM – Association des Hôteliers et Restaurateurs de l’île Maurice 1 Introduction
1.1 Tourism in Mauritius
Mauritius is a beautiful island where tourists travel from all around the world to experience its charming and tranquil atmosphere. The beautiful landscapes, with amazing wildlife and lush forests, white sandy beaches, magnificent turquoise lagoons and a wonderful cultural diversity fascinate tourists from every part of the globe, which has made Mauritius among the most popular tourist destinations in recent years.
8 www.prodesign.mu 1.2 Tourism industry and the Mauritian economy
Over the past few years, the number of tourists has considerably increased, reaching nearly 1,038,968 in 2014. To cater for the large number of tourist, every year several hotel establishments emerge in various areas of Mauritius, where in 2013, the total number of hotels amounts to 118 (AHRIM, n.d.). The tourism industry is a rapidly growing sector which employs thousands of persons in Mauritius and contributes largely to the local GDP, nearly 25.5% (World Travel & Tourism Council, 2015), making it one important pillar in the economy of Mauritius. Statistics1 for the year 2014 shows that large establishments2 employed above 28,000 persons in Mauritius while revenues collected from the tourism sector amounts to about Rs 44,304 million for the same year (Statistics Mauritius, 2014). CSO also estimates that the number of tourists visiting the island will increase by about 6% in 2015, compared to the previous year. Constant development is necessary, especially for our hotel industry, to be able to cope with this ever growing tourist population.
1.3 Tourism and the environment
Comfort is the utmost feeling that guests look for in our hotels, and to fulfil their wishes, hotel owners makes use of significant amount of resources. Hotels in Mauritius are in continual evolution to offer the best possible services to their clients. However, due to the resource-intensiveness of these services, the environment is negatively influenced. Fossil fuels, such as coal and other petroleum products, are the main sources of energy in Mauritius (Statistics Mauritius, 2014). Almost 85% of all energy produced in Mauritius comes from fossil fuels. However these non-renewable sources of energy contribute greatly to global warming. Likewise, the tourism sector is a big consumer of water. In 2013, around 233 Mm³ of water was consumed by the domestic, industrial and tourism sector (Statistics Mauritius, 2014). Clean water is very expensive, considering the amount of energy required to treat and transport it. Efficient use of water is crucial as well as beneficial for both the end-user and the environment.
Sustainable tourism is one important factor in the tourism industry nowadays. One of its key objectives is directed towards reducing the negative impact of tourism on the environment. Better resource management is one way hotels groups can help in achieving sustainable tourism in Mauritius. The ever increasing price of resources combined with the effect of climate change have been the major drivers in encouraging hotels to better manage their resources, more precisely, their water and electricity consumption.
1 Central Statistics Office (CSO) 2 Large establishments are those employing more than 10 persons www.prodesign.mu 9 1.4 Water use in beach resorts
Literature search shows that water consumption, per guest per day, varies from 84 to 2000 litres. This large variation is due to several factors; geographical location, climate, hotel structure, comfort and amenities Beach resorts come near the upper end of this scale while inland business hotels and smaller establishments tend to be at the lower end. The high water consumption in beach resorts is due to several factors. Firstly, beach resorts offers several facilities which require large amount of fresh water, for example swimming pools, spas, jaccuzis, laundry, vast gardens and landscape and water features. Luxury beach resorts also require water substantial amount of water to maintain its high level of service quality to guests like dining experience, in room rain showers and bath tubs. Finally the water consumption per tourist is also higher than what they would normally consume back home because of the “carefree” attitude and the joy associated with a holiday of this kind. (Gössling et al., 2012).
1.5 Why the need to reduce water and energy use?
Water scarcity is a recognised global problem, rain that falls in some other areas is heavier. This with demand for water projected to exceed supply leads to flooding without sufficiently replenishing by 40% by 2030. By the same year, half the groundwater stocks. world’s population will be living in areas of high water stress. Climate change is exacerbated by the high carbon emissions from the high use of electricity and other In most countries, water consumption per guest in fossil fuels. In hotels, the primary source of energy hotels vastly exceeds that of the local population. remains electricity, which in many countries is still Island nations and tourism destinations can be produced primarily from fossil fuels. In Mauritius, those most prone to water shortage, particularly 76% of our electricity production is from fossil where the tourism season coincides with the driest fuel, with coal accounting to 45% and fuel oil months. What is more, the hotel sector is seen as 31%. It is predicted that electricity production lagging behind other industries in its approach to from fossil fuel will fall by only 14% by 2025. water stewardship. We’re behind and we need to There is a strong rationale therefore to reduce act. 2030 is not far away. electricity consumption to mitigate the effects of climate change. Climate change is adding to the problem because our weather patterns have become less predictable Hotels have both a strong commercial and moral and more pronounced. While a number of areas imperative for addressing water and electricity are experiencing periods of prolonged drought, the use. Cost is a clear factor: water and electricity
10 www.prodesign.mu accounts for about 7-10% of total costs in many this lessens the risk of water pollution. There hotels whereas the costs of electricity could is also the need to reduce the effect of climate be very much higher. According to the UK’s change on many countries and in particular, Environment Agency, depending on their water small island states countries where the effect efficiency, hotels can reduce the amount of and consequences of climate change can be water consumed per guest per night by up to disastrous. The Maldives is a good example. In 50% compared with establishments with poor Mauritius the consequences of climate changes performance in water consumption. The same on the tourism industry is tangible; the erosion case is possible with electricity consumption of many of our once beautiful beaches is a sad where the implementation of several energy testimony and a reminder that we need to act fast. savings strategies can significantly reduce energy consumed and therefore reduce carbon emissions.
The moral reasons are equally compelling: water is a scarce resource in many resorts around the world so hotels have a responsibility not to use more than necessary; in rural or remote areas it ensures that local residents are not deprived of their essential supply; and by reducing the amount of waste-water that needs to be treated,
www.prodesign.mu 11 1.6 Benchmarking for best practices
Benchmarks are references for best practices, nights or guest nights are the most commonly in this context, the best achievable water and used units in the hotel industry in Mauritius. A electricity consumption by hotels. Benchmarking hotel room night is defined as the total number of is important as it drives hotelier to make hotel rooms occupied multiplied by the number of continuous improvement and to adapt perfectly nights in those rooms. Subsequently benchmarked to the customers’ needs. This gives hoteliers a values presented in this report will mostly have, as competitive edge resulting in a more profitable unit, consumption per room night that is m³/RN business. (Stroud, n.d.) for the case of water consumption and kWh/RN when considering electricity consumption. Other There are various units that may be used to units used will be explained accordingly in the benchmark consumption, for example the amount report. Some consumption figures have also been of water or electricity consumed per room (m³/ expressed per room and/or per square meter room or kWh/room respectively) or consumption of gross floor areas to enable hotels in better per gross floor area of the establishment. Room planning water and electricity infrastructure.
1.7 Seasons of Mauritius
Mauritius, located in the tropical region, enjoys two Bright sunshine is one of the blessings of Mauritius seasons each year, the warm and wet summer, on the tourism industry. Energy from the sun can from November to April, and a cool winter, from be intelligently collected and used in various June to September. May and October act as the fields, such as in the production of electricity. transition months from one season to another. January and February are the hottest months, with The amount of bright sunshine varies in accordance a mean temperature of about 29.2°C. The latter is to the regions of Mauritius. The coastal regions also one of the wettest months along with March. are exposed to around 7.5 – 8 hours of daily bright The coolest months of the year are July and sunshine while the regions around the central August, with a mean temperature of about 16.4°C plateau receives around 5 to 6 hours of bright and October records the lowest amount of rainfall sunshine every day (Mauritius Meteorological (Mauritius Meteorological Services, 2015). Services, 2015).
12 www.prodesign.mu www.prodesign.mu 13 2 Aim and Objectives of the research
This research work aims at setting a benchmark for water and electricity consumption in hotels in Mauritius based on sustainable and green practices which are being adopted by some hotels both locally.
2.1 Objectives of the study 2.2 Study Methodology
This research was undertaken to: The local tourism industry consists of a combination To determine the actual average water and of different star category hotels, with a variety electricity consumption per guest nights in of facilities and services offered to guests. 80 hotels of various categories in Mauritius. hotels of various star categories were contacted To determine the peak power (kVA) demand per to participate in the study through an online guest room survey questionnaire. The response rates are To develop a benchmark for power and water summarised in table 2.1 below. consumption based on best practices on Table 2-1: Summary of hotel participation the island. To propose measures and practices which can Number of hotels Number of hotels Percentage Star Rating reduce water and power consumption. contacted participated participation 3 Star hotel 23 5 21.7% 4 Star hotel 24 5 20.8% 5 Star hotel 32 14 43.8%
14 www.prodesign.mu 2.3 Questionnaire Details
The questionnaire was divided in three main sections, namely General Information, Water consumption section and Electricity consumption section. Questions were developed to gather information on: The general characteristics of the hotels, Their water consumption pattern, water consuming features and equipment and details on their sanitary appliances used, and Number of hotels Number of hotels Percentage CEB Bills details for the year 2014, details Star Rating contacted participated participation of electrical equipment in the guest rooms 3 Star hotel 23 5 21.7% and other main features affecting electrical 4 Star hotel 24 5 20.8% consumption in the hotel. 5 Star hotel 32 14 43.8%
www.prodesign.mu 15 3 General Information of Participants
3.1 Star rating of participants 3.2 Participant’s hotel types
The pie chart 3.1 below describes the percentage The majority of hotels surveyed were of the holiday participation of the hotels surveyed. Only one (resort) type with 2 business hotels participating among 2 star hotels responded to the survey. as well. The business hotels which participated Hence its responses were not taken into were mainly found inland. consideration in most part of the analysis.
Star rating Overall hotel types
20% 8% 52% 4%
24% 92%
Figure 3.1: Star rating of participants Figure 3.2: Participant’s hotels types
2 Star 3 Star 4 Star 5 Star Business Holiday
16 www.prodesign.mu 3.4 Age of hotels
Hotel age may have an impact on water and electricity consumption and we asked this question to check whether older hotels were consuming more than newly built ones. The age of the hotels which took part in the study were as follows: All three star hotels which took the survey were built more than 10 years back. 20% of the four star hotels were built are older than 10 years , and 21% of the five stars hotels were built less than 10 years ago.
4 Star Hotel Age
20%
3.3 Accommodation types 80%
Most of the hotels surveyed have predominantly guest’s rooms. One hotel had only villas and 8 had a combination of villas and guest rooms. Figure 3.4: 4 star hotel age These two types of accommodations were found in five star establishments only, whereas the two, 10 yrs or older Younger than 10 yrs three and four stars surveyed had rooms only.
5 Star Accomodation types 5 Star Hotel Age
21% 36%
57% 7%
79%
Figure 3.3: Types of accommodations Figure 3.5: 5 star hotel age
10 yrs or older Younger than 10 yrs Room Both rooms and villas Villa
www.prodesign.mu 17 3.5 Facilities and amenities
Some hotel amenities consume both water and electricity. We asked respondents information about the amenities which directly influences the consumption of water and electricity and these are illustrated in the figures below.
Overall Hotel Amenities 3 Star Hotel Amenities
21%
29% 16% 6% 12% 12% 3% 6% 13%
24% 23% 15% 20%
Figure 3.6: Hotel amenities - All hotels Figure 3.7: Hotel amenities - 3 star hotels
Sauna Swimming pool Spa Sauna Swimming pool Spa
Jacuzzi Tennis court Heated pool Jacuzzi Tennis court
Golf Others
18 www.prodesign.mu 4 Star Hotel Amenities 5 Star Hotel Amenities
18% 24%
10% 7% 14% 18%
8% 5% 4% 9%
14%
14% 18% 13% 24%
Figure 3.8: Hotel amenities - 4 star hotels Figure 3.9: Hotel amenities - 5 star hotels
Sauna Swimming pool Spa Sauna Swimming pool Spa
Jacuzzi Tennis court Heated pool Jacuzzi Tennis court Heated pool
Others Golf Others
www.prodesign.mu 19 3.6 Room area to built area ratio
The room area to built area ratio shows the overall space taken by the guest rooms on the total floor area of the hotel. This ratio may also give an indication about the hotel’s landscape size. And, such analysis can help determine whether the size of landscape affects water and electricity consumptions of hotels.
Average Room Area to Built Area Ratio
0.9 0.8 0.8 0.7 0.6 0.6 0.5 0.3 0.4 0.3 0.2 0.1 0.0 3 Star 4 Star 5 Star
Figure 3.10: Average room to built area ratio
3.7 Staff per room ratio
Staffs are important for hotels to offer the appropriate level of service to their customers. The number of staff per room can be seen to vary proportionally with respect to the star rating of the hotels as it is obvious that 5 Star hotels offer more luxurious services compared to a lower star hotel.
Average Staff Per Room Ratio
2.5 2.0 2.0 1.6
1.5 1.2
1.0
0.5
0.0
3 Star 4 Star 5 Star
Figure 3.11: Average staff per room ratio
20 www.prodesign.mu 3.8 Room night sales according to category
The bar chart 3.12 shows that tourist have spent more nights in four stars hotels in 2014. The monthly room night sale pattern (bar chart 3.13) shows a similar trend for almost all category hotels, where room nights are sold better at the end of the year, and the month with the minimum sale of room night is June, for all category hotels.
Average Yearly Room Nights Sold
80.0 70.0 60.0 58.2 Thousand 50.0 40.0 37.7 30.0 25.7
Number of Room Nights 20.0 10.0 0.0 3 Star 4 Star 5 Star
Figure 3.12: Average yearly sale of room nights
Monthly Room Night Sold by Hotel Category
7.0 5.9 5.7
6.0 5.6 5.0 5.1 5.0 4.9 4.9
5.0 4.6 4.4 3.8 3.6 3.6 3.6
4.0 3.5 3.4 3.3 3.0 3.1 3.2 3.0 2.9 2.6 2.5 2.5 3.0 2.4 2.5 2.3 Thousand 2.2 2.1 2.1 2.0 1.9 1.9 1.7 2.0 1.8 Number of Room Nights 1.0
January February March April May June July August September October November December
3 Star Hotels 4 Star Hotels 5 Star Hotels
Figure 3.13: Monthly sale of room night by star category
www.prodesign.mu 21 4 Water Consumption Patterns - All categories
Water is used generously to provide high level comfort to guests in hotels in terms of several amenities and facilities offered, such as swimming pool, spa, sauna, etc. However fresh water is limited on the island and water treatment cost a lot. The total amount of water consumed by the 25 hotels surveyed, on a yearly basis, is about 1,654,015 m³. There are various features in a hotel that affects its water consumption. The most important elements are described below, with the aim of revealing the impact of these features, on the water consumption of hotels.
22 www.prodesign.mu 4.1 Recycled water from STP
Treating waste water helps preserve the natural Overall Hotels Water consumption pattern W.R.T environment. Disposing such waste may have a the use of STP negative impact on the environment, for example, polluting ground water (Sewerage Board of Limassol - Amathus, 2014). The landscape of a 3.00 hotel requires a lot of resources and irrigation 2.50 2.18 / RN) plays an important role in it. Recycling greywater 3 2.50 2.07 is one sustainable way to maintain landscape 2.00 in hotels. 1.50 From the hotels surveyed, the majority (79%) 1.00 make use of STP. However, for this group of hotels, 0.50 the bar chart 4.3 shows a slightly higher average Water Consumption Water (m water consumption, by about 3.6%, compared to 0.0 the yearly average value. On the other hand, with Average Water Consumption respect to the number of room nights sold, it can Hotels using STP Hotels NOT using STP be observed that the use of STP is beneficial. Yearly Average Value
Figure 4.2: Water Consumption pattern per RN pertaining to the use of STP - All categories
Hotel using STP for Irrigation Purposes Overall Hotels Water consumption pattern W.R.T the use of STP
3.72 4.00 ) 3.59
2
m 3.08 /
3 3.00
21% 2.00
1.00
79% Consumption Water (m 0.0
Average Water Consumption
Hotels using STP Hotels NOT using STP
Hotels NOT using STP Hotels using STP Yearly Average Value
Figure 4.1: Percentage hotel using STP Figure 4.3: Water Consumption pattern per m² pertaining to the use of STP - All categories
www.prodesign.mu 23 4.2 Rain Water Harvesting Overall Hotels Water Consumption Pattern 3.50 W.R.T the Use of Rain Water 3.11 Rain water harvesting system is another 3.00 sustainable way of preserving water. Rain water 2.50 2.15 can be used in several ways such as for irrigation, 2.11 / RN) laundry, flushing toilets, etc. However it is not 3 2.00 very popular among the hotels surveyed. Only 1.50 4% of those surveyed finds rain water useful. One reason may be because of the sub-tropical 1.00 climate of Mauritius, where rain is not abundant 0.5 throughout the whole year. More importantly, most Water Consumption Water (m hotels in Mauritius are located along the coast, 0.0 where it seldom rains. Nevertheless, those using Average Water Consumption rain water benefits from it, with a percentage Hotels using rain water Yearly Average Value difference of about 12.3% compared to the yearly average, as seen in the bar chart 4.6. Hotels NOT using rain water
Figure 4.5: Water Consumption pattern per RN pertaining to the use of rain water harvesting technology - All categories
Hotel Using Rain Water Harvesting System Overall Hotels Water Consumption Pattern W.R.T the Use of Rain Water
4.00 3.61 3.59 3.50 )
2 3.15
4% m 3.00 / 3 2.50 2.00 96% 1.50 1.00 0.5
Water Consumption Water (m 0.0
Average Water Consumption
Hotels NOT using rain water Hotels using rain water Yearly Average Value
Hotels using rain water Hotels NOT using rain water
Figure 4.4: Percentage hotel using rain water Figure 4.6: Water consumption pattern per m² pertaining to harvesting systems the use of rain water harvesting systems – All categories
24 www.prodesign.mu 4.3 Laundry services Overall Hotels Water Consumption Pattern W.R.T Laundry Services 3.50 Laundry is one basic feature in an establishment 3.00 2.95 providing accommodation. According to the hotel / RN)
3 2.50 grading criteria set by the MTPA, it is compulsory 2.18 for a hotel with a star rating of 3 or above to offer 2.00 1.88 laundry services. From those hotels surveyed, 1.50 only 2 Star rated ones do not offer laundry 1.00 services. Amongst others, some offer in-house 0.50
laundry services while the rest prefer to outsource Consumption Water (m 0.0 this service. General observation from all hotels Average Water Consumption surveyed shows that in-house laundry services consumes around 1.3% more, per square meter, Hotel having in-house laundry than outsourced laundry services, as described by Hotels with laundry outsourced Yearly Average Value the bar chart 4.9. Figure 4.8: Water Consumption pattern per RN pertaining to the type of laundry service offered - All categories
Laundry Services of Hotels Overall Hotels Water Consumption Pattern W.R.T Laundry Services
4.00 3.77 3.72 3.59 3.50 )
3.00 2 m
/ 2.50 3 32% 2.00 1.50 68% 1.00 0.50
Water Consumption Water (m 0.0 Average Water Consumption
Hotels with laundry outsourced Hotel having in-house laundry
Hotel having in-house laundry Hotels with laundry outsourced Yearly Average Value
Figure 4.7: Percentage hotel offering laundry services Figure 4.9: Water consumption pattern per m² pertaining to the type of laundry service offered – all categories
www.prodesign.mu 25 4.4 Water tank location
67% of the hotels surveyed prefer to place their by evaporation. water tank underground rather than above the From the bar chart 4.11, it can be observed that ground. Over-ground water tanks may not be it is preferable to place water tanks underground, aesthetically appealing, but may help in identifying as they consume around 19% less compared to leaks easily in contrasts to underground water those placed above the ground. Nevertheless, it tanks which ‘hides’ their leaks making it harder is recommended to perform regular tests for leaks to repair them. On the other hand, water tanks to ensure no wastage of water. placed above the ground may be affected
Water Tank Construction Overall hotels water consumption pattern W.R.T water tank location
3.00
/ RN) 2.47
3 2.50 2.15 33% 2.00 2.00 1.50 67% 1.00 0.50
Water Consumption Water (m 0.0 Average Water Consumption
Water tank above ground Water tank above ground Yearly Average Value
Water tank underground Water tank underground
Figure 4.10: Type of water tank construction - Figure 4.11: Water consumption pattern in regard to Hotel percentage the type of water tank construction - All categories
26 www.prodesign.mu 4.5 Type of distribution pipework
The water consumption pattern, for each type with PEX, followed by PVC. It is must be noted of pipe, is relatively close to the average yearly that PEX and PVC pipes are common among value. The pie chart 4.12 shows that majority those who confirmed not having any leaks in their prefers PVC; but Copper and PEX pipes are water network. also frequently used among hotels. Best average water consumption per square meter is observed
Types of Water Piping used in Hotels Overall Hotels Water Consumption Pattern W.R.T the type of Piping used
) 5.00 2
m 4.06 4.09 / 35% 3 4.00 3.59 3.48 3.39 26% 11% 3.00
2.00 28% 1.00 Water Consumption Water (m 0.0 Average Water Consumption
PEX Copper PEX Copper Yearly Average Value
PVC HDPE PVC HDPE
Figure 4.12: Percentage hotel according to the type of Figure 4.13: Water consumption pattern in regard to pipes used for the water distribution network the type of water pipes used - All categories
www.prodesign.mu 27 4.6 Impact of leaks Overall Hotels Water Consumption Pattern W.R.T Leakage in Water Network
Only 2 of the hotels surveyed have reported 3.50 3.21 that their water networks contain leaks, which is 3.00 2.69
represented by the 9% in the pie chart below and / RN) 3 2.50 2.15 48% of the hotels surveyed does not have any 2.00 leaks in their water network while the remaining 1.50 1.46 43% have not yet performed any test for leaks. The bar chart in figure 4.15 shows that a water 1.00 network containing no leaks consumes around 0.50 54.5% less water, per room night, compared to Consumption Water (m 0.0 those having leaks in their water network. Those Average Water Consumption who have not test their water network for leaks also consume a significantly high amount of water No leakage in the network Leaking water network per room night, which exceed the yearly average Not tested for leakage Yearly Average Value by about 25.1%. Leaks may be present in such water networks. Figure 4.15: Water Consumption pattern per RN pertaining to the presence of leaks in water network - All categories
Percentage of Hotels with Leaks in Water Network Overall Hotels Water Consumption Pattern W.R.T Leakage in Water Network
7.00 6.10 )
2 6.00 m / 9% 3 5.00 43% 4.00 3.55 3.59 3.18 48% 3.00 2.00 1.00 Water Consumption Water (m 0.0 Average Water Consumption
No leakage in the network Leaking water network No leakage in the network Leaking water network
Not tested for leakage Not tested for leakage Yearly Average Value
Figure 4.14: Percentage hotel having leaks in Figure 4.16: Water Consumption pattern per m² pertaining their water network to the presence of leaks in water network - All categories
28 www.prodesign.mu Percentage of Hotels with Water Saving 4.7 Water savings appliances Sanitary Appliances and taps
Most of the hotels surveyed, use a combination of both normal and water saving types of sanitary appliances. It is observed, from the bar charts 4.18 and 4.19 below, that the use of latter one 48% 52% consumes around 350 L of water less compared to those using normal type sanitary appliances. Such difference is important as well as encouraging.
Hotels with water saving sanitary appliances
Hotels WITHOUT water saving sanitary appliances
Figure 4.17: Percentage hotel using water efficient sanitary appliances
Overall Hotels Water Consumption Pattern W.R.T Overall Hotels Water Consumption Pattern W.R.T the use of Water Efficient Appliances the use of Water Efficient Appliances
3.50 4.50 3.95
) 4.00 3.00 2 3.60 3.59 m 3.50 / / RN) 2.36 3 3 2.50 2.15 2.01 3.00 2.00 2.50 1.50 2.00 1.50 1.00 1.00 0.50 0.50 Water Consumption Water (m Water Consumption Water (m 0.0 0.0 Average Water Consumption Average Water Consumption
Hotels with water saving sanitary appliances Hotels with water saving sanitary appliances
Hotels WITHOUT water saving sanitary appliances Hotels WITHOUT water saving sanitary appliances
Yearly Average Value Yearly Average Value
Figure 4.18: Water consumption pattern pertaining to Figure 4.19: Water Consumption pattern per m² the use of water saving sanitary pertaining to the use of water saving sanitary appliances – All categories appliances - All categories
www.prodesign.mu 29 4.8 Other amenities Hotel with Private Pools or Jacuzzis
Among all the hotels surveyed, 46% of them offer either private pools or jacuzzis or both. As it is evident, hotels offering such facilities consume an additional amount of water, which can be clearly observed on the bar chart 4.21. Hotel 54% 46% with no private pool of jacuzzis consumes around 58.9 % less water, per room night, compared to those offering such facilities.
Hotels WITHOUT private pool or jacuzzi
Hotels with private pool or jacuzzi
Figure 4.20: Percentage hotel using private pools or jacuzzis
Overall Hotels Water Consumption Pattern W.R.T Overall Hotels Water Consumption Pattern W.R.T having Private Pool or Jacuzzi having Private Pool or Jacuzzi
3.72 3.50 3.21 4.00 3.59 3.48
) 3.50
3.00 2 m 3.00 / / RN)
2.15 3 3 2.50 2.50 2.00 2.00 1.50 1.32 1.50 1.00 1.00 0.50 0.50 Water Consumption Water (m Water Consumption Water (m 0.0 0.0 Average Water Consumption Average Water Consumption
Hotels WITHOUT private pool or jacuzzi Hotels WITHOUT private pool or jacuzzi
Hotels with private pool or jacuzzi Hotels with private pool or jacuzzi
Yearly Average Value Yearly Average Value
Figure 4.21: Water consumption pattern in regard to Figure 4.22: Water Consumption pattern per m² the use of private pools or jacuzzis – pertaining to the use of private pools or jacuzzis - All categories All categories
30 www.prodesign.mu 4.9 Further water Percentage Hotels with Water Saving Measures savings measures
Majority of the hotels are very conscious when it 13% comes to the use of water. Water saving measures are used wherever possible to make best usage of this resource. 13% of the hotels surveyed have not yet implemented any water saving measures
and the bar chart 4.24 clearly shows that these 87% hotels consume around 19.5% more water per room night, compares to those with water saving measures.
Hotels WITHOUT water saving measures
Hotels with water saving measures
Figure 4.23: Percentage hotel with water saving measures
Overall Hotels Water Consumption Pattern W.R.T Overall Hotels Water Consumption Pattern W.R.T the use of Water Saving Measures the use of Water Saving Measures 4.50 3.50 4.00 3.69 3.59 ) 3.00 2.51 2 3.50 m /
/ RN) 2.10 2.15 3 3 2.50 3.00 2.88 2.00 2.50 2.00 1.50 1.50 1.00 1.00 0.50 0.50 Water Consumption Water (m Water Consumption Water (m 0.0 0.0 Average Water Consumption Average Water Consumption
Hotels WITHOUT water saving measures Hotels WITHOUT water saving measures
Hotels with water saving measures Hotels with water saving measures
Yearly Average Value Yearly Average Value
Figure 4.24: Water Consumption pattern per RN Figure 4.25: Water Consumption pattern per m² pertaining to the use of water saving measures - pertaining to the use of water saving measures - All categories All categories
www.prodesign.mu 31 4.10 Average seasonal water consumption
It is observed from the bar chart in figure 4.26 below that for every star category hotels, the average water consumption per square meter is higher during summer than during winter (around 50% for three star hotels, around 33% for four star hotels while about 43% for five star hotels). It must be noted that there is a reduction in the sale of room night during winter, which consequently results in lower water consumption during the same season.
Average Seasonal Water Consumption per square meter 3.50 )
2 3.00 m / 3 2.50 2.25 2.00 1.93 1.50 1.28 0.97 0.95 1.00 0.64 0.50 Water Consumption Water (m 0.0
3 Star 4 Star 5 Star
WINTER Average Value SUMMER Average Value
Figure 4.26: Average seasonal water consumption - All categories
32 www.prodesign.mu 5 3 Star Hotels Water Consumption
5.1 Average monthly water consumption per room night
The number of room nights sold starts to decrease room nights. The different peaks of monthly water as from April and stays relatively low until August. consumption, as noticed in the bar chart in figure However the total amount of water consumed 5.2, are resulted from the relatively very low sale of remains almost the same, or even increases room nights for the month concerned. These hotels in some cases. This, consequently, results in a consume, on average, almost the same amount higher average water consumption per room night, as other months, even though that the number of where some hotels even reach twice the average room nights sold, during the month, has decreased monthly value, as it can be observed in figure 5.2. drastically. A partial explanation can be the large It has also been observed that hotels with the landscape that some of these hotels offer, where minimum water consumption per room night have, water is constantly used to maintain it. The water in general, a greater number of room nights sold demand by staff as well, which is almost constant per year. Effective use of water can be deduced irrespective of occupancy rate, could also be for hotels having a higher number of room nights an explanation. sold in contrast to those having a low yearly sale of
Monthly Room Night Sold for 3 Star Hotels 3.5 3.0 2.6 2.5 2.5 2.3 2.2 2.5 2.1 2.1 1.9 2.0 1.9 1.8 2.0 1.7 1.5 Thousands 1.0
Number of Rooms Nights 0.5 0.0 April May June July January February March August October September November December
Figure 5.1: Monthly sale of room night – 3 star hotels
www.prodesign.mu 33 3 Star Monthly water consumption per room night
3.00 2.59 / RN)
3 2.50 2.25 1.76 2.0 1.75 1.69 1.67 1.55 1.51 1.43 1.39 1.39 1.50 1.38 1.27 1.17 1.10 1.26 0.67 1.10 1.07 1.01 0.96 0.97 0.90 0.90 0.92 0.92 0.79
1.00 0.87 0.91 0.76 0.55 0.52 0.85 0.66 0.48 0.48 0.48 0.42 Water Consumption Water (m 0.41 0.42 0.42 0.45 0.41 0.40 0.50 0.39
0.0
January February March April May June July August September October November December Summer Winter Yearly Average Average Average Value Value Value Average Monthly Water Consumption per room night Minimum Value Maximum Value
Figure 5.2: Monthly water consumption per room night – 3 star hotels
3 star hotels consume on average 0.91 m³ per water consumption make use of recycled water room night. The bar chart in figure 5.2 shows from STP and harvest rain water for irrigation a major difference between the minimum and purposes, in contrast to those consuming near the maximum water consumption per room night. maximum value. It has been noted that hotels with the minimum
5.2 Average monthly water consumption per room
3 Star Monthly water consumption per room
45.0 43.4 40.3 40.0 35.8 34.4 / room)
3 35.0 31.7 29.7 29.0 29.9 30.0 28.9 26.8 26.0 26.4 24.3
25.0 22.5 21.8 23.2 20.6 19.1 19.7 18.4
20.0 18.3 15.0 17.7 16.3 16.5 16.2
15.0 13.1 13.1 13.1 12.2 8.5 10.0 9.0 6.4 Water Consumption Water (m 4.7 4.8
5.0 4.3 0.0
January February March April May June July August September October November December
Average Monthly Water Consumption per room Minimum Value Maximum Value
Figure 5.3: Monthly water consumption per room – 3 star hotels
From the bar chart in figure 5.3 above, it can be three star hotels have very good performance, observed that the average consumption per room with the lowest consumption being around 73% is quite low during winter, due to a decrease in the less than the monthly average. Some of the sale of room nights during the same season, as a others consume well above the monthly average result, less water is consumed in the guest rooms. consumption, with the highest peak being around Comparing the values, it can be noted that some 44% more than the monthly average.
34 www.prodesign.mu 5.3 Average monthly water consumption per built area
3 Star Monthly water consumption per built area
0.90 0.83 0.77 )
2 0.80 m 0.69 0.66 /
3 0.70 0.61 0.57 0.57 0.56 0.60 0.55 0.51 0.51 0.50 0.50 0.37 0.33
0.40 0.33 0.31 0.30 0.28 0.28 0.26 0.27 0.24
0.30 0.24 0.23 0.19 0.19 0.19 0.17 0.16 0.20 0.17 0.13 0.13 Water Consumption Water (m 0.09 0.07 0.10 0.07 0.06 0.0
January February March April May June July August September October November December
Average Monthly Water Consumption per built area Minimum Value Maximum Value
Figure 5.4: Monthly water consumption per built area – 3 star hotels
5.4 Impact of Sewage Treatment Plant (STP)
3 Star Hotels Water Consumption Pattern -The Use of STP Recycled Water
4.00 3.76
3.50 3.44 2.97 )
2 3.00 m /
3 2.50 2.00 1.50 1.00 0.50
Water Consumption Water (m 0.0 Average Water Consumption
Hotels using STP Yearly Benchmark Value
Hotels NOT using STP
Figure 5.5: Water consumption pattern pertaining to the use of STP - 3 star hotels
www.prodesign.mu 35 5.5 Impact of rain water harvesting
The initial graph was omitted.
5.6 Impact of laundry services
3 Star Hotels Water Consumption Pattern W.R.T - Laundry Services
1.20
/ RN) 0.91 3 1.00 0.91 0.89 0.80 0.60 0.40 0.20
Water Consumption Water (m 0.0 Average Water Consumption
Hotel having in-house Laundry Yearly Benchmark Value
Hotel with laundry outsourced
Figure 5.6: Water consumption pattern per RN pertaining to the type of laundry services offered - 3 star hotels
3 Star Hotels Water Consumption Pattern W.R.T - Laundry Services 4.00 3.48 3.50 3.43 3.44 )
2 3.00 m /
3 2.50 2.00 1.50 1.00 0.50 Water Consumption Water (m 0.0 Average Water Consumption
Hotel having in-house Laundry Yearly Benchmark Value
Hotel with laundry outsourced
Figure 5.7: Water consumption pattern per m² pertaining to the type of laundry services offered - 3 star hotels
36 www.prodesign.mu 5.7 Impact of water tank location
3 Star Hotels Water Consumption Pattern W.R.T - Water Tank Location
1.20
/ RN) 0.94 3 1.00 0.91 0.80 0.80 0.60 0.40 0.20
Water Consumption Water (m 0.0 Average Water Consumption
Water tank underground Yearly Benchmark Value
Water tank above ground
Figure 5.8: Water consumption pattern pertaining to the type of water tank construction - 3 star hotels
5.8 Impact of type of pipes used
3 Star Hotels Water Consumption Pattern W.R.T the type of Piping used
4.00 3.48 3.50 3.44 3.44 2.97 )
2 3.00 m /
3 2.50 2.00 1.50 1.00 0.50
Water Consumption Water (m 0.0 Average Water Consumption
PEX Yearly Benchmark Value
PVC Copper
Figure 5.9: Water consumption pattern pertaining to the type of pipework used - 3 star hotels
www.prodesign.mu 37 5.9 Impact of leaks
3 Star Hotels Water Consumption Pattern W.R.T - Leakage in Water Network
1.20
/ RN) 0.92 3 1.00 0.90 0.91 0.80 0.60 0.40 0.20
Water Consumption Water (m 0.0 Average Water Consumption
Not tested for leakage Yearly Benchmark Value
No leakage in network
Figure 5.10: Water consumption pattern per RN pertaining to leaks in water network - 3 star hotels
3 Star Hotels Water Consumption Pattern W.R.T - Leakage in Water Network ) 2 5.00 m / 3 4.00 3.89 3.44
3.00 2.77
2.00
1.00 Water Consumption Water (m 0.0 Average Water Consumption
Not tested for leakage Yearly Benchmark Value
No leakage in network
Figure 5.11: Water consumption pattern per m² pertaining to leaks in water network - 3 star hotels
38 www.prodesign.mu 5.10 Impact of water efficient appliances
3 Star Hotels Water Consumption Pattern W.R.T - the use of Water Saving Sanitary
1.200
/ RN) 0.913 3 1.000 0.908 0.910 0.800 0.600 0.400 0.200
Water Consumption Water (m 0.0 Average Water Consumption
Hotels with water saving sanitary appliances
Hotels WITHOUT water saving sanitary appliances
Yearly Benchmark Value
Figure 5.12: Water consumption pattern per RN pertaining to the use of water efficient sanitary appliances - 3 star hotels
3 Star Hotels Water Consumption Pattern W.R.T - Leakage in Water Network
4.00 3.50 3.443 3.433 3.44 ) 2 3.00 m / 3 2.50 2.00 1.50 1.00 0.50 Water Consumption Water (m 0.0 Average Water Consumption
Not tested for leakage Yearly Benchmark Value
No leakage in network
Figure 5.13: Water consumption pattern per m² pertaining to the use of water efficient sanitary appliances - 3 star hotels
www.prodesign.mu 39 5.11 Impact of other facilities (Jacuzzi and private pools)
3 Star Hotels Water Consumption Pattern W.R.T Having Private Pool or Jacuzzi
1.20 / RN)
3 1.00 0.89 0.91 0.91 0.80 0.60 0.40 0.20
Water Consumption Water (m 0.0 Average Water Consumption
Hotel with private pool or jacuzzi
Hotel WITHOUT private pool or jacuzzi
Yearly Benchmark Value
Figure 5.14: Water consumption pattern, per RN, of hotels offering private pools or jacuzzis – 3 star hotels
3 Star Hotels Water Consumption Pattern W.R.T Having Private Pool or Jacuzzi
4.00 3.48 3.50 3.43 3.44 ) 2
m 3.00 / 3 2.50 2.00 1.50 1.00 0.50 Water Consumption Water (m 0.0 Average Water Consumption
Hotel with private pool or jacuzzi
Hotel WITHOUT private pool or jacuzzi
Yearly Benchmark Value
Figure 5.15: Water consumption pattern, per m², of hotels offering private pools or jacuzzis – 3 star hotels
40 www.prodesign.mu 5.12 Impact of water saving measures
3 Star Hotels Water Consumption Pattern W.R.T the use of Water Saving Measures
1.20
/ RN) 0.94
3 1.00 0.91 0.80 0.80 0.60 0.40 0.20
Water Consumption Water (m 0.0 Average Water Consumption
Hotel with private pool or jacuzzi
Hotel WITHOUT private pool or jacuzzi
Yearly Benchmark Value
Figure 5.16: Water consumption pattern per RN pertaining to the use of water saving measures - 3 star hotels
3 Star Hotels Water Consumption Pattern W.R.T the use of Water Saving Measures )
2 5.00 m / 3 4.00 3.83 3.44 3.00
2.00 1.88
1.00
Water Consumption Water (m 0.0
Average Water Consumption
Hotel with private pool or jacuzzi
Hotel WITHOUT private pool or jacuzzi
Yearly Benchmark Value
Figure 5.17: Water consumption pattern per m² pertaining to the use of water saving measures - 3 star hotels
www.prodesign.mu 41 6 4 Star Hotels Water Consumption
6.1 Average monthly water consumption per room night
The average water consumption for a four star as described by the predefined hotel grading category hotel is 1.02 m³/RN. Compared to a 3 criteria, set by the Mauritius Tourism Promotion star category hotel, this average is a near but Authority (MTPA). Figure 6.1 below, describes the greater than their yearly average value of water average water consumption per room night on a consumption per room night. This can be explained monthly basis, during summer and winter months, by the fact that 4 star hotel requires a greater and a yearly average for comparison. number of amenities and more luxurious facilities
4 Star Hotel Monthly Water Consumption Per Room Night 1.84 1.79 1.79 1.80
1.60 1.44 1.42 1.34 1.32 1.36 1.34 / RN) 1.34 1.30 1.28
3 1.40 1.29 1.21 1.28 1.29 1.25 1.15 1.16 1.12 1.09 1.20 1.01 1.02 0.98 0.99 0.97 0.99 0.97 0.88 0.94 0.89 1.00 0.95 0.87 0.86 0.70 0.78 0.71
0.80 0.67 0.66 0.50 0.62 0.56 0.60 0.44 0.35 0.35 0.40 0.32 Water Consumption Water (m 0.20 0.0
January February March April May June July August September October November December Summer Winter Yearly Average Average Average Value Value Value
Average Monthly Water Consumption per Room Night Minimum Value Maximum Value
Figure 6.1: Monthly water consumption per room night - 4 star hotels
42 www.prodesign.mu Monthly Room Night Sold for 4 Star Hotels
6.8 7.0 7.0 6.8 6.1 6.2 6.1 6.0 5.9 6.0 5.5 5.6 4.7 5.0 4.2 4.0 3.0 Thousands 2.0
Number of Rooms Nights 1.0 0.0 April May June July January February March August October September November December Figure 6.2: Monthly sale of room night - 4 star hotels
Figure 6.2 represents the average number of partially explain the relatively low average water room nights sold per month, for four star category consumption per room night during the end of the hotels. Room nights are better sold during the year (October to December), compared to other summer months, compared to the winter months, month of the year. as observed on the same bar chart. This can also
6.2 Average monthly water consumption per room
4 Star Hotel Monthly Water Consumption Per Room
50.0
45.0 44.1 35.5 36.0
40.0 36.0 35.6 / room) 35.2 34.3 34.2 3 34.2 33.1 33.1
35.0 30.3 29.5 30.1 29.3 25.7 28.1 27.8 27.5 27.4 27.2 26.7 25.9 25.6 30.0 25.3 21.8 25.0 19.6 19.1 19.6 18.0 18.5 17.5 19.4 17.3 16.2
20.0 15.4 15.0
Water Consumption Water (m 10.0 5.0 0.0
January February March April May June July August September October November December
Average Monthly Water Consumption per room Minimum Value Maximum Value
Figure 6.3: Monthly water consumption per room - 4 star hotels
www.prodesign.mu 43 6.3 Average monthly water consumption per built area
4 Star Hotel Monthly Water Consumption Per Built Area
0.45 0.41 0.41 0.40 0.41 0.40 0.39 0.39 ) 0.37 2 0.40 m 0.34 /
3 0.35 0.31 0.30 0.25 0.25 0.22 0.22 0.22 0.21 0.25 0.22 0.21 0.22 0.20 0.20 0.19 0.19 0.20 0.17 0.14
0.15 0.12 0.11 0.10 0.11 0.06 0.06 0.06 0.10 0.06 0.06 0.06 0.05 Water Consumption Water (m 0.05 0.0
January February March April May June July August September October November December
Average Monthly Water consumption per Built Area Minimum Value Maximum Value
Figure 6.4: Monthly water consumption per built area - 4 star hotels
6.4 Impact of STP recycled water use
4 Star Hotels Water Consumption Pattern W.R.T the use of STP recycled water ) 2 3.00 m / 3
1.97 1.93 2.00 1.77
1.00 Water Consumption Water (m 0.0 Average Water Consumption
Hotel using STP
Hotel NOT using STP
Yearly Average Value
Figure 6.5: Water consumption pattern pertaining to the use of STP - 4 star hotels
44 www.prodesign.mu www.prodesign.mu 45 6.5 Impact of rain water harvesting
The initial graph was omitted.
6.6 Impact of laundry services
4 Star Hotels Water Consumption Pattern W.R.T Laundry Services
1.20 1.10 1.02
/ RN) 0.93
3 1.00 0.80 0.60 0.40 0.20
Water Consumption Water (m 0.0 Average Water Consumption
Hotel having in-house laundry
Hotel with laundry outsourced
Yearly Average Value
Figure 6.6: Water consumption pattern per RN pertaining to the type of laundry services offered - 4 star hotels
4 Star Hotels Water Consumption Pattern W.R.T Laundry Services )
2 3.00 m / 3 2.50 2.38 1.93 2.00
1.50 1.24
1.00
0.50 Water Consumption Water (m 0.0 Average Water Consumption
Hotel having in-house laundry
Hotel with laundry outsourced
Yearly Average Value
Figure 6.7: Water consumption pattern per m² pertaining to the type of laundry services offered - 4 star hotels
46 www.prodesign.mu 6.7 Impact of water tank location
4 Star Hotels Water Consumption Pattern W.R.T Water Tank Construction
1.21 1.20 1.02 / RN)
3 1.00 0.83 0.80 0.60 0.40 0.20
Water Consumption Water (m 0.0 Average Water Consumption
Water tank underground
Water tank above ground
Yearly Average Value
Figure 6.8: Water consumption pattern pertaining to the type of water tank construction - 4 star hotels
6.8 Impact of type of pipes used
4 Star Hotels Water Consumption Pattern W.R.T the type of Piping used
3.50 2.99 3.00 ) 2
m 2.49
/ 2.50 3 2.04 2.00 1.93
1.50
1.00
0.50 Water Consumption Water (m 0.0 Average Water Consumption
PEX Yearly Average Value
PVC Copper
Figure 6.9: Water consumption pattern pertaining to the type of pipework used - 4 star hotels
www.prodesign.mu 47 6.9 Impact of water efficient appliances
4 Star Hotels Water Consumption Pattern W.R.T 4 Star Hotels Water Consumption Pattern W.R.T The Use of Water Saving Sanitary Appliances The Use of Water Saving Sanitary Appliances
3.50 2.991 3.00 )
1.20 1.105 2
1.02 1.02 m
/ 2.50 / RN) 3
3 1.00 1.93 1.93 0.80 2.00 0.60 1.50 0.40 1.00 0.20 0.50 Water Consumption Water (m Water Consumption Water (m 0.0 0.0 Average Water Consumption Average Water Consumption
Hotels with water saving sanitary appliances Hotels with water saving sanitary appliances
Hotels WITHOUT water saving sanitary appliances Hotels WITHOUT water saving sanitary appliances
Yearly Average Value Yearly Average Value
Figure 6.10: Water consumption pattern per RN pertaining Figure 6.11: Water consumption pattern per m² pertaining to the use of water efficient sanitary appliances - to the use of water efficient sanitary appliances - 4 star hotels 4 star hotels
48 www.prodesign.mu 6.10 Impact of leaks
4 Star Hotels Water Consumption Pattern W.R.T Leakage in Water Network 4 Star Hotels Water Consumption
Pattern W.R.T Leakage in Water Network 4.50 4.21 4.00 3.50 1.17 )
1.20 2
0.97 1.02 m 3.00 / / RN) 3
3 1.00 2.50 0.80 1.93 2.00 0.60 1.50 1.35 0.40 1.00 0.20 0.50 Water Consumption Water (m Water Consumption Water (m 0.0 0.0 Average Water Consumption Average Water Consumption
Not tested for leakage Not tested for leakage
No leakage in network No leakage in network
Yearly Average Value Yearly Average Value
Figure 6.12: Water consumption pattern per RN Figure 6.13: Water consumption pattern per m² pertaining to the presence of leaks in water network - pertaining to the presence of leaks in water network - 4 star hotels 4 star hotels
www.prodesign.mu 49 6.11 Impact of other facilities (Jacuzzi and private pools)
4 Star Hotels Water Consumption Pattern W.R.T 4 Star Hotels Water Consumption Pattern W.R.T the use of Water Saving Measures the use of Water Saving Measures
2.50
1.15 ) 1.20 2 2.16
1.02 m 1.93 / / RN)
3 2.00
3 1.00 0.80 0.62 1.50 0.60 1.01 1.00 0.40 0.50 0.20 Water Consumption Water (m Water Consumption Water (m 0.0 0.0 Average Water Consumption Average Water Consumption
Hotels with private pool or jacuzzi Hotels with private pool or jacuzzi
Hotels WITHOUT private pool or jacuzzi Hotels WITHOUT private pool or jacuzzi
Yearly Average Value Yearly Average Value
Figure 6.14: Water consumption pattern, per RN, of Figure 6.15: Water consumption pattern, per m², of hotels offering private pools or jacuzzis – 4 star hotels hotels offering private pools or jacuzzis – 4 star hotels
50 www.prodesign.mu 6.12 Impact of water savings measures
Among all the four star hotels surveyed, it has been observed that all of them have implement water saving measures. Hence, no further analysis was performed in this section.
www.prodesign.mu 51 7 5 Star Hotels Water Consumption
7.1 Average monthly water consumption per room night
On a yearly basis, a five star hotel consumes offered by a three star and four star hotel. For nearly three times more the average amount of example, it is noted that five star hotels offers golf water per room night consumed by three star courses and fitness centres amongst others which or four star hotel. The yearly average water are not offered by all three star and four star hotels consumption per room night for a five star hotel is surveyed. These facilities add up, resulting in a 3.06 m³/RN. These hotels are categorized mainly greater consumption of resources (in this case, by their luxurious facilities offered and various water), compared lower star rated hotels. types of high class amenities in addition to those
5 Star Hotel Monthly Water Consumption Per Room Night 18.87 18.00 16.00 14.23 13.85 / RN)
3 14.00 12.36 11.56
12.00 11.08 10.91 9.91 9.55 9.29
10.00 8.66 8.54 7.77 8.00 7.24 5.94 6.00 4.44 3.73 3.12 3.39 3.11 3.13 3.06 3.08 3.08 3.24 2.94 2.98 2.69 2.76
4.00 2.64 Water Consumption Water (m 1.49 1.21 1.28 1.37 1.31 1.40 1.15 1.27 1.19 1.00 1.17 1.05 1.21 1.05 2.00 1.19 0.0
January February March April May June July August September October November December Summer Winter Yearly Average Average Average Value Value Value Average Monthly Water Consumption per Room Night Minimum Value Maximum Value
Figure 7.1: Monthly water consumption per room night - 5 star hotel
Similar to the water consumption pattern of 4 star the month of June. The monthly average value is hotel, a major difference is noted between the found to be closer to the minimum consumption peak consumption and the minimum one, where rather than the peak value. the biggest difference noted is about 94%, for
52 www.prodesign.mu The monthly average value for the water consumption for the same two months being near consumption per room night is maximum for the the average monthly water consumption. Hotels month of June (4.44 m³/RN) and remains quite with peak water consumption is observed to have high for the month of July (3.73 m³/RN) compared a relatively low monthly sale of room nights with a to other months, where the value stays below 3.5 high rate of water consumed per room night. There m³/RN. This can be explained by the low average are several other factors that may explain this high sale of room night for the two month, June and water consumption value of some of hotels in the July, as shown in figure 7.2 with the average water five star category.
Monthly Room Night Sold for 5 Star Hotels
3.6 3.6 3.6 3.5 3.4 3.3 3.2 2.9 3.1 3.0 3.0 3.0 2.4 2.5 2.5 2.0
Thousands 1.5 1.0 Number of Rooms Nights 0.5 0.0 April May June July January February March August October September November December
Figure 7.2: Monthly sale of room night - 5 star hotels
www.prodesign.mu 53 7.2 Average monthly water consumption per room
5 Star Hotel Monthly Water Consumption Per Room
180.0 160.0 room ) 135.7
/ 140.0 121.6 3 120.0 94.3 100.0 90.3 75.2 72.4 71.5 68.3 68.3
80.0 64.9 62.5 65.1 55.5 52.6 50.1
60.0 44.0 45.5 41.7 45.3 39.3 43.6 41.1 40.6 42.3 32.9 27.5 25.1 28.9 25.8 26.2 26.2 25.7 22.8 40.0 25.1 24.1 19.8 Water Consumption Water (m 20.0 0.0
January February March April May June July August September October November December
Average Monthly Water Consumption per room Minimum Value Maximum Value
Figure 7.3: Monthly water consumption per room - 5 star hotels
7.3 Average monthly water consumption per built area
5 Star Hotel Monthly Water Consumption Per Built Area
4.50 )
2 4.00 m 3.20 / 3.25 3 3.50 3.04 3.01 2.92 2.71 3.00 2.88 2.52 2.49
2.50 2.34 2.00 1.50 1.27 1.04 0.73 0.65 0.68 0.62 0.58
1.00 0.57 0.57 0.57 0.55 0.55 Water Consumption Water (m 0.48
0.50 0.42 0.10 0.12 0.07 0.06 0.08 0.08 0.08 0.07 0.08 0.10 0.07 0.08 0.0
January February March April May June July August September October November December
Average Monthly Water Consumption per built area Minimum Value Maximum Value
Figure 7.4: Monthly water consumption per built area – 5 star hotels
54 www.prodesign.mu 7.4 Impact of STP recycled 7.5 Impact of rain water use water harvesting
5 Star Hotels Water Consumption Pattern W.R.T 5 Star Hotels Water Consumption Pattern W.R.T the use of Rain Water Harvesting Technology the use of STP Recycled Water ) )
2 6.00 2 m m
/ 6.00 / 3 5.00 4.38 3 4.23 5.00 4.32 4.00 4.23 3.00 2.36 4.00 3.15 2.00 3.00 1.00 2.00 Water Consumption Water (m 0.0 Consumption Water (m 1.00 Average Water Consumption 0.0
Average Water Consumption Hotel using STP
Hotel NOT using STP Yearly Average Value Hotel using rain water
Hotel NOT using rain water Yearly Average Value
Figure 7.5: Water consumption pattern pertaining to the Figure 7.6: Water consumption pattern pertaining to the use of STP - 5 star hotels use of rain water harvesting system - 5 star hotels
7.6 Impact of laundry services 5 Star Hotels Water Consumption Pattern W.R.T 5 Star Hotels Water Consumption Pattern W.R.T Laundry Services Laundry Services 4.50 4.17 4.00 7.00 ) 2
3.50 m 6.00 / RN) 3.06 / 3 3 3.00 5.00 4.77 4.32 2.50 4.23 2.42 4.00 2.00 3.00 1.50 2.00 1.00 Water Consumption Water (m Water Consumption Water (m 0.50 1.00 0.0 0.0 Average Water Consumption Average Water Consumption
Hotel having in-house laundry Hotel having in-house laundry
Hotel with laundry outsourced Yearly Average Value Hotel with laundry outsourced Yearly Average Value
Figure 7.7: Water consumption pattern per RN Figure 7.8: Water consumption pattern per m² pertaining to the type of laundry services offered - pertaining to the type of laundry services offered - 5 star hotels 5 star hotels
www.prodesign.mu 55 7.7 Impact of water 7.8 Impact of type of pipes used tank location 5 Star Hotels Water Consumption Pattern W.R.T 5 Star Hotels Water Consumption Pattern W.R.T the type of Piping Used Water Tank Location
3.99 )
4.00 2
m 4.72
/ 5.00
3.50 3 4.29 3.06 4.09 4.23 / RN) 3 3.00 2.69 4.00 3.61
2.50 3.00
2.00 2.00 1.50 1.00 Water Consumption Water (m 1.00 Water Consumption Water (m 0.0 0.50 Average Water Consumption 0.0 Average Water Consumption PEX Copper Yearly Average Value
Water tank underground PVC HDPE
Water tank above ground Yearly Average Value Figure 7.10: Water consumption pattern pertaining to Figure 7.9: Water consumption pattern pertaining to the the type of pipework used - 5 star hotels type of water tank construction - 5 star hotels
7.9 Impact of water efficient appliances
5 Star Hotels Water Consumption Pattern W.R.T 5 Star Hotels Water Consumption Pattern W.R.T the use of Water Saving Sanitary Appliances the use of Water Saving Sanitary Appliances
3.500 6.00
3.06 3.06 ) 2
3.000 2.949 m 5.00 / / RN)
3 4.362 3 4.23 4.23 2.500 4.00 2.000 3.00 1.500 2.00 1.000 1.00
0.5000 Consumption Water (m Water Consumption Water (m 0.000 0.00 Average Water Consumption Average Water Consumption
Hotel with water saving sanitary appliances Hotel with water saving sanitary appliances
Hotel WITHOUT water saving sanitary appliances Hotel WITHOUT water saving sanitary appliances
Yearly Average Value Yearly Average Value
Figure 7.11: Water consumption pattern per RN Figure 7.12: Water consumption pattern per m² pertaining to the use of water efficient sanitary pertaining to the use of water efficient sanitary appliances - 5 star hotels appliances - 5 star hotels
56 www.prodesign.mu 7.10 Impact of leaks
5 Star Hotels Water Consumption Pattern W.R.T Leakage in Water Network
7.00 ) 2 6.10 m 6.00 / 3 5.00 4.81 4.23 4.00 3.26 3.00 2.00
Water Consumption Water (m 1.00 0.0 Average Water Consumption
No leakage in network Leaking water network
Not tested for leakage Yearly Average Value
Figure 7.13: Water consumption pattern pertaining to the presence of leaks in water network - 5 star hotels
7.11 Impact of other facilities (Jacuzzi and private pools)
5 Star Hotels Water Consumption Pattern W.R.T 5 Star Hotels Water Consumption Pattern W.R.T having Private pool or Jacuzzi having Private pool or Jacuzzi
4.00 3.75 7.00
3.06 ) 2
3.00 m 6.00 / / RN) 3 3 2.50 5.00 4.57 4.04 4.23 2.00 1.82 4.00 1.50 3.00 1.00 2.00 Water Consumption Water (m
Water Consumption Water (m 0.50 1.00 0.0 0.0 Average Water Consumption Average Water Consumption
Hotel with private pool or jacuzzi Hotel with private pool or jacuzzi
Hotel WITHOUT private pool or jacuzz Hotel WITHOUT private pool or jacuzz
Yearly Average Value Yearly Average Value
Figure 7.14: Water consumption pattern, per RN, of Figure 7.15: Water consumption pattern, per m², of hotels offering private pool or jacuzzis - 5 star hotels hotels offering private pool or jacuzzis - 5 star hotels
www.prodesign.mu 57 7.12 Impact of other water savings measures
5 Star Hotels Water Consumption Pattern W.R.T the use of water saving measures
4.00
3.50 3.37 3.01 3.06 / RN)
3 3.00 2.50 2.00 1.50 1.00 Water Consumption Water (m 0.50 0.0
Average Water Consumption
Hotel with water saving measures
Hotel WITHOUT water saving measures
Yearly Average Value
Figure 7.16: Water consumption pattern per RN pertaining to the use of water saving measures - 5 star hotels
5 Star Hotels Water Consumption Pattern W.R.T the use of water saving measures ) 2 m 5.00 / 4.37 3 4.23 4.00 3.39
3.00
2.00
Water Consumption Water (m 1.00
0.0
Average Water Consumption
Hotel with water saving measures
Hotel WITHOUT water saving measures
Yearly Average Value
Figure 7.17: Water consumption pattern per m² pertaining to the use of water saving measures - 5 star hotels
58 www.prodesign.mu www.prodesign.mu 59 8 Comparative Study
8.1 3 Star Hotels – Comparing water consumptions Comparing Water Consumption: Comparing Water Consumption: 3 Star Hotels )
3 Star Hotels 2 2.00 8.00 7.34 / m / / RN) 3 3
1.50 1.43 6.00
1.00 0.91 4.00 3.44
0.48 1.88 0.50 2.00 Water Consumption Water (m Water Consumption Water (m 0.0 0.0
Average Water Consumption Average Water Consumption
Minimum water consumption Minimum water consumption
Maximum water consumption Maximum water consumption
Yearly Average Value Yearly Average Value
Figure 8.1: Comparing water consumption per RN – Figure 8.2: Comparing water consumption per m² - 3 star hotels 3 star hotels
60 www.prodesign.mu 8.2 4 Star Hotels – Comparing water consumptions
Comparing Water Consumption: Comparing Water Consumption: 4 Star Hotels 4 Star Hotels )
2 5.00 2.00 / m /
/ RN) 4.21 3 3 4.00 1.50 1.25 1.02 3.00 1.00 0.62 2.00 1.93 1.01 0.50 1.00 Water Consumption Water (m Water Consumption Water (m 0.0 0.0
Average Water Consumption Average Water Consumption
Minimum water consumption Minimum water consumption
Maximum water consumption Maximum water consumption
Yearly Average Value Yearly Average Value
Figure 8.3: Comparing water consumption per RN - Figure 8.4: Comparing water consumption per m² - 4 star hotels 4 star hotels
www.prodesign.mu 61 8.3 5 Star Hotels - Comparing water consumption patterns with types of accommodation
Comparing Average Water Consumption Comparing Average Water Consumption pattern with types of accomodation pattern with types of accomodation ) 2 10.0 5.0 4.43 9.91 m /
/ RN) 4.34 3 3 8.0 4.0
6.0 3.0 2.36 4.0 2.87 2.0 2.0 2.0 1.0 Water Consumption Water (m Water Consumption Water (m 0.0 0.0 Average Water Consumption Average Water Consumption
Hotel with rooms only Hotel with rooms only
Hotels with villas only Hotels with villas only
Hotels with both rooms and villas Hotels with both rooms and villas
Figure 8.5: Comparing average water consumption, per Figure 8.6: Comparing average water consumption, per RN, with types of accommodation – 5 star hotels m², with types of accommodation – 5 star hotels
62 www.prodesign.mu www.prodesign.mu 63 9 Good Practices
The following good practices were being implemented in some hotels:
• Guest awareness on the need to reduce minimise wastage of water. water consumption and to encourage • Performing regular tests to identify leaks in water conservation. water distribution systems. • Replacing old sanitary appliances with water • Recycling greywater which are eventually used efficient ones such as aerator taps, aerator for irrigation purposes. shower head and dual flush cisterns. • Use of PIR sensors in public areas to control • Use of water pressure regulators to have a flow of water in taps and shower heads. better control on the amount of water flowing. • Daily monitoring of water distribution systems to identify leaks more easily and to undertake corrective measures as quickly as possible to
10 International Pattern Water Consumption
The following international patterns were obtained from several benchmarking assessment reports from various countries around the world.
Table 10-1: International water consumption benchmark values
Country Benchmark value (m³/RN) Remarks Melbourne, Australia 0.254 4 Star hotel Korinthias, Greece 0.5 3 Star hotel Cochin, India 0.63 4 Star hotel Lisbon, Portugal 0.49 4 Star hotel Phuket, Thailand 0.63 4 Star hotel Mazatlán, Mexico 0.63 4 Star hotel
64 www.prodesign.mu www.prodesign.mu 65 11 Electricity Consumption Patterns - All categories
The total amount of electricity consumed by the 25 hotels surveyed, on a yearly basis, amounts to about 80,849,521.3 kWh (≈ 81 GWh). Using this figure, it is estimated that the total electricity consumed by the hotel industry in Mauritius is 252 GWh, representing about 264,500 tons of carbon emission.
66 www.prodesign.mu 11.1 Impact of LED bulbs
Around a third of all the hotels surveyed make use of LED bulbs. However some of them still use other types of bulbs, such as Halogen, CFL, tungsten as well. It can be seen in the bar chart 11.3 that the use of LED bulbs reduces the electricity consumption by about 12.6%.
Percentage of Hotels Using Led Bulbs
38%
62%
Hotels NOT using LED lamps
Hotel using LED lamps
Figure 11.1: Percentage of hotels using LED
Overall Hotels Electricity Consumption Pattern W.R.T the Use of Led Bulbs 200.00 180.46 180.00 174.31 Overall Hotels Electricity Consumption Pattern W.R.T 160.00 157.70 the Use of Led Bulbs ) 140.00 2 140.00 120.00 108.70 120.00 105.01 100.00 86.49 100.00 80.00 80.00 60.00 60.00 40.00 40.00 20.00 20.00 Electricity Consumption (kWh / m Electricity Consumption (kWh / RN) 0.0 0.0 Average Electricity Consumption Average Electricity Consumption
Hotels using Led bulbs Hotels NOT using Led bulbs Hotels using Led bulbs Hotels NOT using Led bulbs
Yearly Average Value Yearly Average Value
Figure 11.2: Electricity consumption pattern per RN in Figure 11.3: Electricity consumption pattern per m² in regard to the use of LED - All categories regard to the use of LED - All categories
www.prodesign.mu 67 11.2 Impact of air Overall Hotels Electricity Consumption Pattern W.R.T AC system Used conditioning systems
The air conditioning systems used in hotels 120.00 101.33 106.88 100.50 105.01 are mainly of three types; Fan coils, Split units 100.00 and VRVs. VRVs are not very common among 80.00 the hotels surveyed. Fan coils are widely used, 60.00 followed by split units, where the former consumes the maximum amount of electricity per square 40.00 meter compared to the other two. VRV offer 20.00 Electricity Consumption (kWh / RN) better experience as it is quieter and has a quick 0.0 response time compared to the other two, but it is Average Electricity Consumption more expensive. Hotels using Fan coils Hotels using split units
Hotels using VRV Yearly Average Value
Figure 11.5: Electricity consumption pattern per RN in Percentage use of AC in Hotels regard to the type of AC used - All categories
Overall Hotels Electricity Consumption Pattern W.R.T AC system Used ) 2
14% m 250.00 48% 194.98 200.00 38% 177.39 174.31 150.00 126.54 100.00
50.00
Hotels using split units Hotels using Fan coils Electricity Consumption (kWh / 0.0 Hotels using VRV Average Electricity Consumption
Hotels using Fan coils Hotels using split units Figure 11.4: Percentage types of AC in hotels Hotels using VRV Yearly Average Value
Figure 11.6: Electricity consumption pattern per m² in regard to the type of AC used - All categories
68 www.prodesign.mu 11.3 Impact of Room Energy Management Systems (REMS)
Room energy management systems (REMS) are save energy whenever guests are not using the intelligent ways by which hotel owners can control rooms and it can be seen in the bar chart 11.8 that the energy usage in a guest room. Several types those using REMS consumes about 37.5% less of REMS exist and some of the most common are than those not using it and even below the yearly room key tag, BMS systems and PIR systems. average value by about 20%. One important aspect of REMS is to help hotels
Percentage use of REMS in Hotels Overall Hotels Electricity Consumption Pattern W.R.T the use of REMS
140.00 134.37 120.00 105.01 100.00 84.04 38% 80.00 60.00 62% 40.00 20.00 Electricity Consumption (kWh / RN) 0.0 Average Electricity Consumption
Hotels using REMS Hotels NOT using REMS Hotels using REMS Hotels NOT using REMS
Yearly Average Value
Figure 11.7: Percentage use of REMS in hotels Figure 11.8: Electricity consumption pattern in regard to the use of REMS - All categories
www.prodesign.mu 69 11.4 Impact of using a centrally controlled setback temperature
A centrally controlled setback temperature helps those having a setback temperature. This must be reduce the amount of electricity consumed further analysed in detail for each type of category. by fixing the temperature of an AC system, to Such situation can be possibly explained by the consume less power, in a guest room whenever fact that room service staff manually switches the the latter is not occupied. However information AC off when doing the room rounds, as opposed to gathered from the survey shows the contrary. the AC still working, albeit at a higher temperature Generally, hotels with no centrally controlled set with a setback control system. back temperature consume less electricity than
Percentage of Hotels Using a Set Back Overall Hotels Electricity Consumption Pattern W.R.T Controlled Temperature the use of Set Back Controlled Temp
140.00 127.17 120.00 105.01 100.00 33% 80.00 60.07 60.00 67% 40.00 20.00 Electricity Consumption (kWh / RN) 0.0 Average Electricity Consumption
Hotels using REMS but no set back temp Hotels with REMS but no set back temp
Hotels having a set back temp Hotels having a set back temp Yearly Average Value
Figure 11.9: Percentage of hotels having a setback Figure 11.10: Electricity consumption pattern pertaining controlled temperature to hotels with setback temperature - All categories
70 www.prodesign.mu 11.5 Impact of using REMS to turn off AC
AC systems consume a lot of electricity. Switching off these systems when not in use helps save around 58% of electricity, per room night, as revealed by the bar chart 11.12. Overall Hotels Electricity Consumption Pattern W.R.T REMS Switching Off AC
Percentage of Hotels with REMS 180.00 Switching Off AC 160.00 157.49 140.00 120.00 105.01 100.00 80.00 66.27 60.00 14% 40.00 86% 20.00 Electricity Consumption (kWh / RN) 0.0 Average Electricity Consumption
Hotels with REMS switching Off AC when guest is not in room Hotels with REMS switching Off AC when guest is not in room Hotels with REMS NOT switching Off AC when guest is not in room Hotels with REMS NOT switching Off AC when guest is not in room Yearly Average Value
Figure 11.11: Percentage of hotels having Figure 11.12: Electricity consumption pattern pertaining REMS switching off AC to hotels having REMS switching off AC - All categories
www.prodesign.mu 71 11.6 Impact of using AC in empty rooms
Among the hotels surveyed, 30% of them electricity compared to other with a difference of leave their AC system ON when the rooms are about 14%, as shown by the bar chart 11.14. unoccupied as shown by the pie chart 11.13 below. This small group of hotels consumes more
Percentage of Hotels Using AC with Empty Rooms Overall Hotels Electricity Consumption Pattern W.R.T using AC in Empty Rooms
140.00 120.00 114.79 100.39 105.01 100.00 26% 80.00 60.00
74% 40.00 20.00 Electricity Consumption (kWh / RN) 0.0 Average Electricity Consumption
Hotels with AC switched ON when room is empty Hotels with AC switched ON when room is empty
Hotels with AC switched OFF when room is empty Hotels with AC switched OFF when room is empty
Yearly Average Value Figure 11.13: Percentage of hotels using AC in empty rooms Figure 11.14: Electricity consumption pattern pertaining to the use of AC in empty rooms - All categories
72 www.prodesign.mu 11.7 Peak kVA Demand per room
The average peak kVA demand per room increases proportionally with respect to the star rating of the hotels.
Peak kVA demand Per Room 70.00
60.00 53.69 50.00 40.00 34.95
KVA / Room KVA 30.00 21.91 20.00 10.00 0.0 3 Star 4 Star 5 Star Hotels Hotels Hotels
Figure 11.15: Peak kVA demand per room
11.8 Peak kVA Demand per built area
The peak kVA demands per built area for three and four star hotels are relatively low compared to five star hotels. Among all the hotels surveyed, five star hotels, on average, have a relatively smaller gross floor area than four star hotels, yet they have a larger peak kVA demand due to its luxurious facilities. This may describe the pattern observed in the bar chart 11.16 below.
Peak kVA demand Per Built Area 70.00 0.62 60.00 50.00 40.00
KVA / m² KVA 0.30 30.00 0.26 20.00 10.00 0.0 3 Star 4 Star 5 Star Hotels Hotels Hotels Figure 11.16: Peak kVA demand per built area
www.prodesign.mu 73 11.9 Average seasonal electricity consumption
The bar chart 11.17 above shows that each star on the electricity consumption pattern is the use of category hotels consumes more electricity during air conditioning systems. Guests are more likely summer than during winter, around 55% for three to use AC during the hot summer rather than the star hotels and around 49% for four star and five cool winter. star hotels. One factor that may have a big impact
Average Seasonal Electricity Consumption Per square meter
180.00 160.00 140.00
120.00 113.97 100.00 76.25 80.00 69.21 58.54 60.00 38.82 40.00 30.85
Electricity Consumption (kWh / m²) 20.00 0.0
3 Star 4 Star 5 Star Hotels Hotels Hotels
WINTER Average Value SUMMER Average Value
Figure 11.17: Average seasonal electricity consumption per m²
74 www.prodesign.mu www.prodesign.mu 75 12 3 Star Hotels Electricity Consumption
12.1 Average monthly water consumption per room night
The average monthly electricity consumption difference between the minimum and maximum ranges between 24.5 kWh/RN and 38.9 kWh/ yearly electricity consumption, of the three star RN. The average consumption during the summer hotels surveyed, are quite close to the yearly months is greater than during the winter months, average value, showing a quite stable electricity with a difference of 3.88 kWh/RN (11.8%). This among the three star hotels, on a yearly basis. slight increase in the consumption of electricity in summer may be due to the possible increase in the Monthly-wise, it is observed that some peaks use of air conditioning systems and the increase exceed the average consumption by large amount in activities during the same months, as it has (more than 50%), precisely during June, July and been observed earlier, tourists come in greater October. For the hotels having these consumption number during the summer months rather than pattern, it is noted that their sale of room night, for during winter. the month in concern, drops considerably low but has a minimum electrical demand to meet. The yearly average value is 31.3kWh/RN. It can be noticed from the bar chart 12.1, that the
3 Star Hotel Monthly Electricity Consumption Per Room Night
90.0 81.9 77.3 80.0
70.0 62.1 60.0 52.6 48.4 50.0 43.6 40.3 42.3 37.4 38.9 38.4 41.0 37.9 36.2 38.4 35.5 40.0 34.4 34.0 33.5 32.8 32.8 30.8 30.6 32.8 31.3 31.3 31.4 28.9 29.4 28.1 26.3 24.5 25.6 24.9 24.1 24.6 24.7 30.0 24.5 22.5 24.4 22.0 22.5 21.4 22.1 19.9 20.0 10.0 Electricity Consumption (kWh / RN) 0.0
January February March April May June July August September October November December Summer Winter Yearly Average Average Average Value Value Value Average Monthly Electricity consumption per room night Minimum Value Maximum Value
Figure 12.1: Monthly electricity consumption per room night - 3 star hotels
76 www.prodesign.mu 12.2 Average monthly electricity consumption per room
3 Star Hotel Monthly Electricity Consumption Per Room
1400.0 1092.2 1076.2 1200.0 1117.3 987.5 979.3 916.1 882.7 901.8 903.5
1000.0 879.4 828.5 811.8 807.3 783.3 788.7 777.3 761.7 700.1 800.0 707.0 630.4 642.1 576.1 566.0 543.5 510.9 528.3 522.5
600.0 467.4 445.7 423.9 304.3 400.0 293.5 217.4 163.0 163.0 200.0 152.2
Electricity Consumption (kWh / Room) 0.0
January February March April May June July August September October November December
Average Monthly Electricity consumption per room Minimum Value Maximum Value
Figure 12.2: Monthly electricity consumption per room - 3 star hotels
www.prodesign.mu 77 12.3 Average monthly electricity consumption per built area
) 3 Star Hotel Monthly Electricity Consumption Per Built Area 2
35.0 30.0 21.4
25.0 20.7 21.0 18.8 20.0 18.0 17.4 16.0 15.4 13.4 12.9 13.3 13.2 12.5 13.0
15.0 12.0 11.1 10.8 10.1 9.9 9.2 8.5 7.8 8.0 7.6 6.4 7.5 6.6 7.5 10.0 6.3 5.3 4.3 2.3 4.5 3.2 Electricity Consumption (kWh /m 2.4 5.0 2.4 0.0
January February March April May June July August September October November December
Average Monthly Electricity consumption per Built Area Minimum Value Maximum Value
Figure 12.3: Monthly electricity consumption per m² - 3 star hotels
12.4 Impact of LED bulbs
3 Star Hotels Electricity Consumption Pattern 3 Star Hotels Electricity Consumption Pattern The use of Led Bulbs The use of Led Bulbs
35.0 140.0 29.83 31.31 31.31 119.36 119.36 30.0 120.0 107.34 25.0 100.0 20.0 80.0 15.0 60.0 10.0 40.0 5.0 20.0 Electricity Consumption (kWh / m²) Electricity Consumption (kWh / RN) 0.0 0.0 Average Electricity Consumption Average Electricity Consumption
Hotels using LED Lamps Yearly Average Value Hotels using LED Lamps Yearly Average Value
Hotels NOT using LED Lamps Hotels NOT using LED Lamps
Figure 12.4: Electricity consumption pattern per RN Figure 12.5: Electricity consumption pattern per m² pertaining to the use of LED - 3 star hotels pertaining to the use of LED - 3 star hotels
78 www.prodesign.mu 12.5 Impact of air conditioning systems
All hotels among the three star category, make use of split units. Hence, no further analysis was carried out pertaining to this section.
12.6 Impact of Room Energy Management Systems (REMS)
Only one of the three star hotels surveyed does not have REMS. A possible explanation to the pattern observed in figure 12.6 below, is that the hotel having no REMS might be switching off its AC manually when the room is unoccupied.
3 Star Hotels Electricity Consumption Pattern W.R.T the Use of REMS
35.0 32.30 27.33 31.31 30.0 25.0 20.0 15.0 10.0 5.0 Electricity Consumption (kWh / RN) 0.0 Average Electricity Consumption
Hotels using REMS Yearly Average Value
Hotels NOT using REMS
Figure 12.6: Electricity consumption pattern pertaining to the use of REMS - 3 star hotels
www.prodesign.mu 79 12.7 Impact of using a centrally controlled setback temperature
In contrast to the general trend analysed earlier, having a centrally controlled setback temperature is beneficial to three star hotels, reducing their electricity consumption per room night by about 23%, compared to those having no centrally controlled setback temperature. The use of REMS with setback temperature also keeps the average consumption below the yearly average by about 16%, as shown in figure 12.7 below.
3 Star Hotels Electricity Consumption Pattern -The Use of Centrally Controlled Setback Temperature
40.0 34.31 35.0 31.31 30.0 26.27 25.0 20.0 12.9 Impact of using AC in 15.0 10.0 empty rooms 5.0 Electricity Consumption (kWh / RN) 0.0 3 Star Hotels Electricity Consumption Pattern W.R.T Average Electricity Consumption Using AC in Empty Rooms
Hotels having a set back temp. 40.0 35.0 Hotels with REMS but no set back temp. 33.72 31.31 30.70 30.0 Yearly Average Value 25.0 Figure 12.7: Electricity consumption pattern pertaining 20.0 to the use of a centrally controlled setback temperature 15.0 3 star hotels 10.0 5.0 Electricity Consumption (kWh / RN) 0.0 12.8 Impact of using REMS to Average Electricity Consumption
turn off AC Hotel with AC switched ON when room is empty
Following the survey responses, it is noted that Hotels with AC Switched OFF when room is empty every hotel in the three star category, which uses Yearly Average Value REMS, have the latter system turn off the AC when the rooms are unoccupied. Consequently 12.8: Electricity consumption pattern pertaining to the no further analysis were carried out in this section. use of AC in empty rooms - 3 star hotels
80 www.prodesign.mu 13 4 Star Hotels Electricity Consumption
13.1 Average monthly electricity consumption per room night
The average monthly consumption for 4 star hotels the minimum monthly electricity consumptions has varies considerably between months. It can be a very high sale of room nights compared to others seen from the bar chart 13.1 that the monthly but yet having a yearly electricity consumption averages do not vary much throughout the year. below the yearly average by about 29%. Hotels Comparing the minimum and maximum electricity consuming near maximum are mainly of business consumption per room night, a significant difference type with a low sale of room night throughout can be observed for some months, with the peak the year. difference of about 79% being in July. The hotel with
4 Star Hotel Monthly Electricity Consumption Per Room Night
160.0
140.0
120.0 113.6 117.8 107.5 93.4 100.0 91.1 88.0 84.6 80.7 81.6 86.5 86.2 73.0 78.0 73.6 70.0
80.0 63.1 62.9 59.4 59.9 57.7 57.3 58.2 54.1 55.4 50.2 46.9 54.6 60.0 53.8 52.0 45.0 32.1
40.0 24.8 20.2 24.3 26.8 21.8 20.8 21.7 20.7 19.6 18.5 17.2
20.0 16.9 16.1 15.1 Electricity Consumption (kWh / RN) 0.0
January February March April May June July August September October November December Summer Winter Yearly Average Average Average Value Value Value Average Monthly Electricity consumption per room night Minimum Value Maximum Value
Figure 13.1: Monthly electricity consumption per RN - 4 star hotels
www.prodesign.mu 81 13.2 Average monthly electricity consumption per room
4 Star Hotel Monthly Electricity Consumption Per Room
3500.0 3000.0 2500.0 2077.8 1993.9 1997.4 1920.2 1958.5 1876.8 1749.7 1796.7 1810.2 1738.7 1700.4 1757.7 1659.0
2000.0 1621.6 1580.6 1459.8 1419.6 1462.0 1451.7 1202.1 1306.8 1185.6 1218.5 1200.5
1500.0 1142.1 1022.4 952.7 947.6 926.4 918.7 837.9 792.0 702.2 635.7 631.6
1000.0 673.4 500.0 0.0 Electricity Consumption (kWh/ room)
January February March April May June July August September October November December
Average Monthly Electricity consumption per room Minimum Value Maximum Value
Figure 13.2: Monthly electricity consumption per room- 4 star hotels
The electricity consumption per room varies lower occupancy rate during winter, and as a considerably throughout the year. Similar trend result, less power is used in the rooms. is observed between summer and winter months, as previously described. This may be due to the
82 www.prodesign.mu 13.3 Average monthly electricity consumption per built area
4 Star Hotel Monthly Electricity Consumption Per Built Area
20.0 18.1 17.9 18.2
) 18.0 2 16.0 16.3 14.5 16.0 14.9 14.4 12.4 12.5 12.7
14.0 12.0 12.3 11.5 11.8 11.0 11.0
12.0 10.7 10.7 9.8 9.0 9.1 9.1 10.0 8.8 8.0 6.0 3.3 3.0 3.1 3.7 3.0 3.1
4.0 2.6 2.0 2.7 2.2 2.3 2.1
Electricity Consumption (kWh /m 2.0 0.0
January February March April May June July August September October November December
Average Monthly Electricity consumption per built area Minimum Value Maximum Value
Figure 13.3: Monthly electricity consumption per built area - 4 star hotels
A significantly large gap is noted between the sizes of four star hotel, as some of them have very maximum and minimum electricity consumption large landscape in contrast to others. per square meter. This is mainly due to the various
13.4 Impact of LED bulbs
4 Star Hotels Electricity Consumption 4 Star Hotels Electricity Consumption Pattern The Use of Led Bulbs 180.0 Pattern The Use of Led Bulbs 80.0 160.0
70.0 66.04 140.0 162.81 60.0 54.58 120.0 136.85 51.94 152.56 50.0 100.0 40.0 80.0 30.0 60.0 20.0 40.0 10.0 20.0 Electricity Consumption (kWh / m²) Electricity Consumption (kWh / RN) 0.0 0.0 Average Electricity Consumption Average Electricity Consumption
Hotels using LED Lamps Yearly Average Value Hotels using LED Lamps Yearly Average Value
Hotels NOT using LED Lamps Hotels NOT using LED Lamps
Figure 13.4: Electricity consumption pattern per RN Figure 13.5: Electricity consumption pattern per m² pertaining to the use of LED - 4 star hotels pertaining to the use of LED - 4 star hotels
www.prodesign.mu 83 13.5 Impact of air conditioning systems
A difference of about 19.4% is noted, in bar chart system is, nevertheless, widely used as it is 13.7, between the use of fan coil systems and split suitable with regard to the large surface areas of units among four star hotels. Fan coil systems the hotels. are generally a high consumer of electricity. This
4 Star Hotels Electricity Consumption Pattern 4 Star Hotels Electricity Consumption Pattern AC System Used AC System Used
60.0 56.30 150.0 54.58 136.85 50.0 126.40 105.84 40.0 34.82 100.0 30.0
20.0 50.0
10.0 Electricity Consumption (kWh / m²) Electricity Consumption (kWh / RN) 0.0 0.0 Average Electricity Consumption Average Electricity Consumption
Hotels using Fan coils Yearly Average Value Hotels using Fan coils Yearly Average Value
Hotels using split units Hotels using split units
Figure 13.6: Electricity consumption pattern per RN Figure 13.7: Electricity consumption pattern per m² pertaining to the type of AC used - 4 star hotels pertaining to the type of AC used - 4 star hotels
84 www.prodesign.mu 13.6 Impact of Room Energy Management Systems (REMS)
Similar to the general trend, the use of REMS has business type and holiday type hotels, where a positive impact on the electricity consumptions the former has a much higher average electricity of the four star hotels. Bar chart 13.8 shows the consumption. The bar chart 13.9 shows that resulting electricity consumption pattern pertaining holiday type hotels, using REMS, consume well to the use of REMS among four star hotels, both below the yearly average, by about 36%.
4 Star Hotels Electricity Consumption Pattern W.R.T 4 Star Holiday Type Hotels Electricity Consumption the Use of REMS Pattern W.R.T the Use of REMS 70.0 70.0 62.51 62.51 60.0 60.0 51.94 54.58 54.58 50.0 50.0 40.0 40.0 34.82 30.0 30.0 20.0 20.0 10.0 10.0 Electricity Consumption (kWh / RN) Electricity Consumption (kWh / RN) 0.0 0.0 Average Electricity Consumption Average Electricity Consumption
Hotels using REMS Yearly Average Value Hotels using REMS Yearly Average Value
Hotels NOT using REMS Hotels NOT using REMS
Figure 13.8: Electricity consumption pattern pertaining Figure 13.9: Electricity consumption pattern pertaining to to the use of REMS- 4 star hotels the use of REMS among holiday type hotels- 4 star hotels
www.prodesign.mu 85 13.7 Impact of using a centrally controlled setback temperature
Among the four star hotels surveyed, all those who have a REMS, do not make use of a centrally controlled setback temperature. Therefore, no further analysis was carried out in this section.
13.8 Impact of using REMS to turn off AC
All hotels of the four star category which have REMS systems use the same to turn off AC systems when the rooms are unoccupied. Hence, no further analysis was carried out in this section.
13.9 Impact of using AC in empty rooms
Each of four star hotels analysed, switches off their AC systems when the rooms are empty. Therefore, no further analysis was carried out in this section.
86 www.prodesign.mu 14 5 Star Hotels Electricity Consumption
14.1 Average monthly electricity consumption per room night
5 Star Hotel Monthly Electricity Consumption Per Room Night
900.0 800.0 701.2 700.0 607.9 600.0 528.9 488.0 458.5 467.0 459.5 455.7 458.1 437.4
500.0 399.8 414.1 403.8 407.5 400.0 384.0 300.0 194.0 178.4 162.9 168.8 150.6 135.4 151.4 156.8 149.7 156.4 140.7 153.6 147.6 134.9
200.0 148.1 76.4 74.1 64.0 77.4 64.5 74.1 60.4 48.8 62.9 56.4 53.2 66.0 51.0 46.2 100.0 53.0 Electricity Consumption (kWh / RN) 0.0
January February March April May June July August September October November December Summer Winter Yearly Average Average Average Value Value Value
Average Monthly Electricity consumption per room night Minimum Value Maximum Value
Figure 14.1: Monthly electricity consumption per room night - 5 star hotels
From the bar chart in figure 14.1 above, it can villas as accommodation while others offer only be observed that there is a substantial difference rooms to their guest. Simultaneously, it was noted between the minimum and maximum consumptions. that those offering villas, have a lower sale of room This is because some of the five star hotels nights. Hence their monthly electricity consumption consume greater amount of power as they offer per room night is relatively high.
www.prodesign.mu 87 14.2 Average monthly electricity consumption per room
5 Star Hotel Monthly Electricity Consumption Per Room 4090.0
4000.0 3745.0 3513.4 3508.0 3479.9 3439.6 3396.3 3500.0 3274.7 2993.4 2915.6 2854.1
3000.0 2743.9 2589.4 2544.2 2390.6 2462.6 2369.1 2352.1 2271.7 2500.0 2202.1 1928.8 1855.4 1810.4 1773.2 1653.0 1751.9 1594.8
2000.0 1604.4 1561.8 1543.1 1421.5 1335.7 1240.3 1500.0 1261.5 730.8 1000.0 625.4 500.0 0.0 Electricity Consumption (kWh/ room)
January February March April May June July August September October November December
Average Monthly Electricity consumption per room Minimum Value Maximum Value
Figure 14.2: Monthly electricity consumption per room - 5 star hotels
Five star hotels consume a lot more electricity offered. The overall electricity consumption of per room, compared to hotels of lower star rating, some five star hotels is also affected by the fact due to their additional and more luxurious facilities that they offer villas as accommodation.
88 www.prodesign.mu 14.3 Average monthly electricity consumption per built area
5 Star Hotel Monthly Electricity Consumption Per Built Area ) 2
140.0 121.2 118.9 113.1
120.0 108.0 111.0 109.8 103.0 95.5 103.1 90.7 100.0 77.3 80.0 79.3 60.0 32.0 33.5 30.2
40.0 32.1 30.1 30.5 29.7 28.6 20.8 24.7 25.2 20.2 5.8 Electricity Consumption (kWh /m 5.2
20.0 5.1 5.3 4.6 4.3 4.7 5.4 4.4 4.1 4.2 3.2 0.0
January February March April May June July August September October November December
Average Monthly Electricity consumption per built area Minimum Value Maximum Value
Figure 14.3: Monthly electricity consumption per built area - 5 star hotels
From bar chart 14.3, it can be seen that the offering both rooms and villas as accommodation maximum value reaches nearly four times higher. and having a more compact construction. This type of consumption applies mostly to hotels
14.4 Impact of LED bulbs
Some of the five star hotels analysed make use electricity consumption per room night compared of a combination of LED bulbs and other non-LED to the other group. The difference noted, in bar type of bulbs, such as halogen, tungsten and CFL. chart 14.4, is about 22%. However, this minority of hotels has a much lower
4 Star Hotels Electricity Consumption Pattern 4 Star Hotels Electricity Consumption Pattern the Use of Led Bulbs the Use of Led Bulbs 160.0 151.36 151.36 140.0 250.0 207.32 207.32 120.0 117.98 200.0 182.22 100.0 150.0 80.0 60.0 100.0 40.0 50.0 20.0 Electricity Consumption (kWh / m²) Electricity Consumption (kWh / RN) 0.0 0.0 Average Electricity Consumption Average Electricity Consumption Hotels using LED Lamps Yearly Average Value Hotels using LED Lamps Yearly Average Value
Hotels NOT using LED Lamps Hotels NOT using LED Lamps
Figure 14.4: Electricity consumption pattern per RN Figure 14.5: Electricity consumption pattern per m² pertaining to the use of LED - 5 star hotels pertaining to the use of LED - 5 star hotels www.prodesign.mu 89 5 Star Hotels Electricity Consumption Pattern AC System Used 300.0
250.0 222.42 207.32 200.0 177.39
150.0 145.86
100.0
50.0 Electricity Consumption (kWh / m²) 0.0
14.5 Impact of air Average Electricity Consumption conditioning systems Hotels using Fan coils Yearly Average Value
Hotels using split units Hotels using VRV The majority of the five star hotels make use of fan coil systems. It is also observed that this group of Figure 14.7: Electricity consumption pattern per m² hotels has a good sale of room nights and offers pertaining to the type of AC used - 5 star hotels room as their main type of accommodation. Hotels with villas as an important type of accommodation, have a relatively lower sale of room nights. It is also found that these hotels prefer split units over other type of AC systems. Also to be noted, on average, those using split units have a larger 14.6 Impact of Room Energy Gross Floor Area compared to those using fan coil systems. Management Systems (REMS)
5 Star Hotels Electricity Consumption Pattern 5 Star Hotels Electricity Consumption Pattern W.R.T AC System Used the Use of REMS 300.0 180.0 175.36
160.0 151.36 250.0 237.38 127.36 140.0 200.0 120.0 100.0 150.0 151.36 80.0 129.10 100.0 117.20 60.0 40.0 50.0 20.0 Electricity Consumption (kWh / RN) Electricity Consumption (kWh / RN) 0.0 0.0 Average Electricity Consumption Average Electricity Consumption Hotels using REMS Yearly Average Value Hotels using Fan coils Yearly Average Value Hotels NOT using REMS Hotels using split units Hotels using VRV Figure 14.8: Electricity consumption pattern pertaining Figure 14.6: Electricity consumption pattern per RN to the use of REMS - 5 star hotels pertaining to the type of AC used - 5 star hotels
90 www.prodesign.mu 14.7 Impact of using a centrally controlled setback temperature
Similar to the general trend, those having a centrally temperature, may be turning off their AC when controlled setback temperature consumes much the room are unoccupied, which may explain their higher than those having no setback temperature, relatively low electricity consumption. by about 62%. All of those having no setback
5 Star Hotels Electricity Consumption Pattern -The Use of Centrally Controlled Setback Temperature
180.0 152.40 160.0 151.36 140.0 Hotels having a set back temp. 120.0 Hotels with REMS 100.0 93.97 but no set back temp. 80.0 Yearly Average Value 60.0 40.0 Electricity Consumption (kWh / RN) 20.0 0.0 Average Electricity Consumption Figure 14.9: Electricity consumption pattern pertaining to the use of a centrally controlled setback temperature - 5 star hotels
14.8 Impact of using REMS to turn off AC
5 Star Hotels Electricity Consumption Pattern REMS Switching Off AC
180.0 157.49 160.0 151.36 140.0 Hotel with REMS switching OFF AC when guest is not in room 120.0 115.31
100.0 Hotels with REMS NOT switching 80.0 OFF AC when guest is not in room 60.0 Yearly Average Value
Electricity consumption (kWh/RN) 40.0 20.0 0.0 Average Electricity Consumption
Figure 14.10: Electricity consumption pattern pertaining to hotels having REMS switching off AC – 5 star hotels www.prodesign.mu 91 14.9 Impact of using AC in empty rooms
According to the survey responses, it is observed that the electricity consumption of hotels putting their AC OFF in empty rooms is higher than those using AC in an unoccupied room, by about 6%. It is also noted that the half of those using AC in an empty room offer villas as accommodation, while another two in the same group, have not implemented and energy saving measures, hence resulting in a high electricity consumption, as shown in bar chart 14.11.
5 Star Hotels Electricity Consumption Pattern W.R.T Using AC in Empty Rooms
180.0 158.14 160.0 148.71 151.36 140.0 120.0 100.0 80.0 60.0 40.0 20.0 Electricity Consumption (kWh / RN) 0.0 Average Electricity Consumption
Hotel with AC switched ON when room is empty
Hotels with AC Switched OFF when room is empty
Yearly Average Value
Figure 14.11: Electricity consumption pattern pertaining to the use of AC in empty rooms – 5 star hotels
92 www.prodesign.mu www.prodesign.mu 93 15 Comparative Studies
15.1 Benefits of using LED 15.2 Benefits of REMS systems
As seen earlier in section 11.1, the use of LED The use of REMS is also favorable as a decrease of decrease the amount of electricity consumed by about 37.5% in electricity consumption is observed about 12.6%. Using the tariff 225 of CEB (CEB, compared to those not using REMS. This reduction 2010), the cost benefit of using LED lamps is about in the amount of electricity consumed results Rs130 per square meter per year. Considering in a save of about Rs 11.3 million in the yearly an average of 25,969m² as gross floor area of all expenditure for all the hotels surveyed (Calculated hotels surveyed, the use of LED will save nearly using tariff 225 of CEB and an average yearly sale Rs 3.4 million per hotel on an annual basis. of room night of 38,413).
Overall Hotels Electricity Consumption Pattern the Use of Led Bulbs Overall Hotels Electricity Consumption Pattern the Use of REMS 200.0 180.46 174.31 180.0 140.0 134.37 160.0 157.70 120.0 140.0 105.01 100.0 84.04 120.0 80.0 100.0 60.0 80.0 40.0 60.0
Electricity Consumption (kWh / RN) 20.0 40.0
Electricity Consumption (kWh / m²) 0.0 20.0 Average Electricity Consumption 0.0
Average Electricity Consumption Hotels using REMS
Hotels using LED Lamps Hotels NOT using REMS
Hotels NOT using LED Lamps Yearly Average Value Yearly Average Value
Figure 15.1: Electricity consumption pertaining to the Figure 15.2: Electricity consumption pattern in use of LED - All categories regard to the use of REMS - All categories
94 www.prodesign.mu 15.3 Use of centrally controlled setback temperature
The use of a centrally controlled setback temperature has an adverse effect on the amount of electricity consumed by hotels as explained in previous sections earlier. It is therefore, preferable for hoteliers to switch off their AC in unoccupied room if saving electricity is among their utmost priority.
Overall Hotels Electricity Consumption Pattern the Use of Crntrally Controlled Setback Temperature
140.0 127.17 120.0 105.01 100.0 80.0 60.07 60.0 40.0
Electricity Consumption (kWh / RN) 20.0 0.0
Average Electricity Consumption
Hotels having a set back temp.
Hotels with REMS but no set back temp.
Yearly Average Value
Figure 15.3: Electricity consumption pattern pertaining to hotels with setback temperature - All categories
www.prodesign.mu 95 16 Good Practices
The following good practices were implemented in some hotels:
• Normal light bulbs are being replaced with • Variable Frequency Drive (VFD) are used LED bulbs. along with motors. • Lower wattage of bulbs are used • Hot water are heated using solar power and by wherever possible. heat recuperated from chillers. • Equipment, such as minibar, AC and lights, are • Regular maintenance are performed on hot switched off completely in unoccupied rooms. water pipes insulation to ensure minimal • Use of REMS to control power ON/OFF of heat loss. equipment in rooms. • Roof are painted with reflective paint to reduce • Timer are used on external lights. room temperature. • Motion sensor use to control lighting in • Staff education toward conservation of energy. public areas. • Garden lights are adjust according to summer and winter times.
17 International Pattern Electricity Consumption
The following international patterns were obtained from several benchmarking assessment reports from various countries around the world.
Table 17-1: International electricity consumption benchmark values
Country Benchmark value (kWh/m²) Remarks 288 3 Star hotel Singapore (XUCHAO, 2007) 444 4 Star hotel 470 5 Star hotel 199.5 3 Star hotel EU countries (Wiberg, 2009) 185.6 4 Star hotel 169.4 5 Star hotel
96 www.prodesign.mu 18 Conclusion
The study aimed at establishing a benchmark for hotels, on the other hand, consume well above the water and electricity consumption in hotels across yearly average. Among them, a few have reported Mauritius. Raw data was first collected from various leaks in their water network while some have hotels, using an online survey questionnaire, not yet implemented any water/electricity saving and analysed. Thorough analysis of the survey measures. responses revealed that several features affect water and electricity consumptions of hotels, As mentioned previously, the benchmarked among which, the use of water and electricity consumption aims at helping hoteliers to improve reduction strategies was the most important. their actual consumption. Consequently, the established benchmark values, both per room Several hotels surveyed had already implemented nights (RN) and per built area (m²), were determined water and/or electricity consumption reduction by considering three best performing hotels in each strategies and these had a beneficial impact category. Such consumption values are realisable, on their overall consumptions. Nearly half of as it is the case for the best performing hotels. these hotels have consumptions near the yearly average value. A few of the rest have very good Table 18.1, below, shows the different benchmark consumption, with a percentage difference of more values for both water and electricity consumptions, than 50% below the yearly average value. Some for each star category:
Table 18-1: Benchmark values for water and electricity consumption
Water Electricity Water Electricity Consumption Consumption Consumption Consumption Star category Benchmark Benchmark Benchmark Benchmark Value (m³/RN) Value (kWh/RN) Value (m³/m²) Value (kWh/m²) 3 Star hotel 0.72 27.81 2.13 80.28 4 Star hotel 0.94 44.05 1.22 84.33 5 Star hotel 1.45 69.97 1.56 76.10
Comparing these established benchmark values water and electricity more efficiently. Properly with their international counterpart, a major communicating the hotel’s intentions towards a difference can be noted. Various factors contribute more sustainable approach in the use of water to such consumptions, which include geographical and electricity, will have a positive impact on its location, climate, type of tourists, technological image, which may eventually grow the hotel’s development in the country and availability of clientele. Appendix 3 offers various strategies resources amongst others. and techniques which may be employed to better convey the hotel’s intentions to their guests. Appendices 1 and 2 refer to several water and electricity reductions strategies, respectively, which may be implemented by hoteliers to consume
www.prodesign.mu 97 Appendix: Water and Electricity Reduction Strategies
Appendix 1: Water Reduction Strategies
This article was reproduced with kind permission major water costs are and where savings can from Green Hotelier. be made • Compare total and departmental consumption Water efficiency: Establishing a water figures with hotel industry benchmarks to management plan determine the potential for savings (see the diagrams below) In order to set up and achieve relevant and • Calculate the water used per guest per night realistic targets you will need to invest time by dividing the total water consumed in guest and resources in careful planning, organisation, rooms by the number of guests for that month. training and follow-up. If your utility bill is in cubic metres rather than litres, multiply the number of litres by 0.0001 The first step to take when creating a water • Check if funding / loans are available from management plan is to start measuring water government or other sources for investment in consumption and set some tangible targets. It’s new technology or water reduction schemes vital to know your start point and find out how • On the back of the information gathered, much water you are currently using. Installing establish realistic goals for each department meters and taking regular readings will aid this and the entire hotel and sub meters will help you see where the areas • Communicate the management’s commitment of greatest use are. These are obviously the areas to water reduction and the subsequent where you will probably need to focus most of objectives and goals to all employees your efforts. • Train staff so they understand how to make prudent use of water and how to maintain Another key part of understanding measurement equipment for optimum energy-efficiency and target setting is knowing your water costs. • Encourage staff to put forward their own Work out what your potential cost savings may be suggestions for water reduction and the payback period for any capital investment. • Establish a monitoring and targeting system Grounding a water management plan on costs, so that you can regularly report progress as well as environmental saving, will help gain back to staff and other stakeholders. Motivate the buy in of key stakeholders and improve your through feedback and reward success property’s overall efficiency. • Join forces with other hotels and provide mentoring to help them reduce their Once measurement and targets have been set, water consumption you can establish a water conservation plan. Here are some suggestions of how best to go about this: • Carry out a water audit to show where the
98 www.prodesign.mu Figure1: Annual water consumption in hotels
Figure 2: Water benchmark for luxury fully serviced hotels, from EMH
www.prodesign.mu 99 Moving through areas of a hotel where water consumption is likely to be highest, here are some ways in which you can change your operational water use. Always test first to see that any measures taken will not compromise quality, health or safety.
Bathrooms
• Shower flow should be no more than 10 litres / min. This can be very simply measured with a bucket and stopwatch • Low flow toilets use an average of just six litres per flush, compared to older models that use roughly two to four times more than that. Additionally, you can install duel flush toilets so guests can opt for a shorter flush. If it is not feasible to change all toilets, you can reduce the water used in flushing by placing a brick or full water bottle in the cistern (effectively displacing some of the water) • Taps should have a maximum flow of six litres / min, or four in hand washing sinks in public bathrooms. Flow restrictors or better aerators can both help reduce tap flow • Maintenance is a key part of saving water consumption – a leaking toilet can lose 750 litres of water day
Laundry
• Where outsourced, ask your supplier what level controls on water reuse tanks are working procedures they have in place to reduce water properly and energy use • 500-room-plus hotels could consider installing • Wash small quantities in a 5kg machine and a continuous batch washer (CBW), which uses always ensure machines are fully loaded all the rinse water for pre-washing and main • Minimise the rinse cycle as much as possible suds operation without reducing quality • Ensure that the water flow rates on tunnel • Consider using “intermediate extraction” washers and CBWs are adjusted to the between rinse operations manufacturer’s recommended setting • Consider the reuse of water from previous • When buying washing machines, look out for a rinse cycles for the first wash of the next cycle good water consumption rating by installing temporary holding tanks • Consider using ozone laundry systems. These • Maintenance is also key: Check regularly for inject ozone into the water, which works in leaking dump valves, ensure that all water conjunction with the laundry chemicals to inlet valves are closing properly and check that provide a more efficient wash
100 www.prodesign.mu Swimming pools
Having a swimming pool can increase fresh water empty and refill consumption in a large hotel by up to 10% so think • Installing push-button showers by the pool will hard about whether it is really necessary before reduce water use installing one. These steps will help ensure no water is wasted. • Conduct regular maintenance to prevent leaks. Checking for leaks is best done by reading water meters last thing at night and first thing in the morning • Backwash the swimming pool every two to three days rather than daily. It is also best to opt for a backwash system where water can be recaptured and used for irrigation • Always cover swimming pools when not in use to prevent evaporation and reduce the need to
www.prodesign.mu 101 Grounds Kitchens
• Do not water grounds in the heat of the day. • Taps in kitchens should have a maximum flow In hot climates, the best time to water is in of 10 litres per minute the evening • Only use dishwashers on full load • It’s best to avoid using automated watering • Pre-soaking utensils and dishes saves using systems, however if they do have to be running water. Similarly, wash vegetables and used water can be saved by fitting timers fruits in a sink of water rather than a running on sprinklers to control water use. Moisture water rinse sensors in gardens and grounds can also be • Avoid thawing food under running water and used to avoid over-watering avoid using running water to melt ice in sink • Put a procedure in place for manual watering strainers and train gardening staff to reduce water use • Minimize the use of ice machines and adjust where possible settings to dispense less ice • Use rainwater harvesting techniques to divert and capture rainwater from roofs and gutters. Water can be diverted into underground storage tanks or into water butts. Plants actually prefer Housekeeping rainwater to treated water from a tap • If possible, use grey water from baths and sinks • Put procedures in place and conduct training for irrigation. Consider installing a treatment to inform housekeeping on how they can system that will enable you to use treated reduce water use. These procedures should black water from toilets in the gardens. The include how many times to flush the toilet treatment plant needs to be carefully positioned when cleaning, not to leave taps running or use in relation to prevailing winds and screened excessive water, using a mop rather than hose from view. Management of these systems must when cleaning floors be well controlled • Implement a linen reuse programme. As well • A well-designed and controlled irrigation system as saving water, these programmes mean less will deliver water when and where it is needed wear on fabrics, prolonging their life, and saves • Using your own organic compost will add housekeeping staff time. Many hotels advertise nutrients and help retain moisture in the soil a reuse programme but often do not adhere • Placing wood chips on top of soil helps to to them, leaving guests cynical, exasperated reduce evaporation by the fact that guests often think this is just a • Native species of plant often need less water cost saving exercise for the hotel. Rather than so design and landscape your grounds in imposing a structured programme, the most keeping with the existing environment successful policies are those that allow guests to opt out of having their linen changed on a daily basis
The Orchid in Mumbai has a Sewage Treatment Plant on its roof to treat all waste water
102 www.prodesign.mu Water efficiency systems
• Grey water systems enable up to 50 per cent rewards act as an incentive but also remove any of wastewater to be returned to the hotel after cynicism from the customer – so they understand treatment for toilet flushing that not changing linen is the hotel’s environmental • Because of the separate pipe-work involved, policy, rather than simply a money saving scheme. grey water systems are expensive to install Spotlight on Soneva and sourcing water. and chemical treatment of the recycled water is sometimes necessary for health and safety Sourcing water from sustainable sources is a major reasons (only in on-demand systems). They priority for these luxury resorts in The Maldives are therefore best designed into the building and Thailand. Although water consumption in the at the outset, although increasingly hotels resorts continues to rise, no water is taken from the are choosing to retrofit them because of the public water supply with 60% coming from rainwater savings to be made. Payback time is difficult collection or wells and 40% from desalination. to calculate, as it will depend on the type of Since fresh water issues are a particular concern systems installed and the relative cost of the in Thailand, Soneva Kiri has built its own reservoir potable water to that of the reuse water. The to collect rainwater. payback can be anything from two to fifteen years depending on the cost of water at your location • Low-flow technology installation can save huge volumes of water across bathrooms and kitchens, with minimal effect on the customer experience
Adjustable flow restrictors on taps enable them to deliver a lower instantaneous flow rate than screw- operated taps and can reduce water use by over 50%. Similarly, low-flow shower heads cost very little and use around 9.45 litres a minute compared with conventional heads (which typically use nearly twice that). If properly designed they should feel as effective as higher water volume models.
An IHG property recently experienced huge savings by implementing this kind of technology. Holiday Inn in Flinders, Australia, recouped its AUD $22,000 (USD $19,500) investment in low flow technology after 18 months and cut water usage by 50%.
Spotlight on Starwood and incentivisation Starwood Hotels have committed to reduce water consumption by 20% by 2020. All hotel brands owned by Starwood in the U.S. offer a $5 voucher to spend in the shop / restaurant / bar if guests don’t have their room cleaned every day. Other hotels donate to charity when guests opt out of having rooms cleaned/ linen changed. These
www.prodesign.mu 103 Water and the stakeholder: Communicating and educating
Access to water is a human right and educating • Communicate to guests the importance of those around us about its fragility is therefore fresh water resources within the area and vital. Hotels have a responsibility in educating and provide opportunities to allow guests to use communicating water issues to their stakeholders; water wisely employees, the local community and the customer. • Encourage guests to shower instead of bath As we can see from the above, a key component of • Suggest they do not leave the tap running a water management action plan is communication when brushing their teeth. It can save up to with and the education of staff. Implementing nine litres each time they do so! simple procedures and setting targets can play a • Invite them to reuse their towels and linens by huge role in effecting the mindset of employees opting not to have them changed every day when it comes to water consumption. Although • Incentivise guests to change their behaviour this starts at the hotel, this shift in attitude is soon through donations to charity or vouchers to carried into home-life and in turn extends to others. spend at the hotel Where water is in short supply, being aware of • Inform guests how the hotel reduces water competing demands for water and availability consumption in other areas of the hotel issues for a local community is vital. Hotels have to work with local communities when it comes to Going one step further, hotels in particularly water use, rather than taking supplies from them. water-stressed areas can involve guests in their water policy. This is most successfully done in • Get informed about local water issues through properties and places where guests are motivated talking to local authorities, community and to learn about the local area and community, business groups and your staff and are environmentally aware. Initiatives include • Conduct a water use and risk assessment of guest participation in local education or water your property (see tools below) infrastructure building and running educational • Be aware of and as a minimum, adhere to tours of innovative water saving initiatives. local regulations on water extraction and waste water disposal. Where standards are low or infrastructure poor, ensure yours are high and join with other businesses and community groups to lobby for better regulation and management • In areas where local people may have limited access to water, or where water quality is poor, consider supporting improvement schemes with local authorities and community groups or funding better access to water, such as water tanks or standpipes • Hotels can also play a role in educating customers about water issues, and to some extent encourage reflection on their own water use at home and when traveling. Most simply, In some regions working with the local community on this can be done by communicating what the improving water infrastructure is essential hotel does to minimise water consumption and why it is committed to doing so. This can be done by:
104 www.prodesign.mu Spotlight on Kempinski and staff education the proceeds to the Whole World Water Fund, which seeks to provide clean and safe drinking Kempinski’s Green Inspiration programme starts water for everyone. Also find out about what Water with raising awareness among guests and staff, Aid and Just a Drop are doing in your local area. inspiring them to adopt simple but impactful behaviours. The first of many initiatives is ‘The Spotlight on Marriott, Nobility of Nature Oak Tree’: Marriott’s “Nobility of Nature” program works with “The oak tree is a symbol of strength, an ancient Conservation International to protect the source of European tree, resistant to drought and disease. fresh water in Asia for more than 2 billion people. All Kempinski hotels participate in the Oak Initiative Located in Sichuan Province, an area hard hit by with a guest awareness programme: the small the 2008 earthquake and home of the giant panda, Oak Tree left on the bed by the guest invites the program will help to improve water quality in their housekeeping attendant to make up the the rural communities of Pingwu County. bed with the existing linens (reducing water used “Worldwide, Marriott is investing in innovative, for laundry and the associated waste water), to large-scale conservation projects that help address use green cleaning products, and to turn off air- some of the most pressing environmental problems, conditioning, lights and TV while the guest is not such as water and rainforest preservation. In in the room. Staff contribute by purchasing goods China, the need for fresh water is expected to responsibly and communicating this to suppliers exceed its supply by 25% over the next 15 years. - each decision to use FSC paper or buy local Helping to develop viable ways to preserve the produce for the restaurants adds up. A hotel may water supply and conserve water in our hotels is also choose to support a local environmental one way we can help.” J.W. Marriott Jr., Chairman conservation programme. Staff take part in Earth and CEO of Marriott International. Hour each year, and a Green Day each month – where they will clean up the property and its grounds.” Reporting and risk Assessing water risk Water and charity: Philanthropic approaches to water Water security is a key issue for hotels. Water risk is not only about availability, but there are a host of Besides from the potential for an individual other concerns such as infrastructure, governance, property to educate immediate stakeholders about competing needs and water quality. A variety of water issues, many hotels/ hotel chains choose tools are available online for companies and hotels to interact and support broader water charity and that wish to take a deeper dive into assessing conservation efforts. Larger hotel chains may these risks. Most of these require water sources, set up their own water conservation groups, or annual consumption and discharge rates and become a primary sponsor of an existing one. the location of the property. From this they use a variety of data-sets to assess water risk. So whilst For smaller hotels, there are numerous charities some effort would be required to gather data, the and schemes that are always looking for partners. benefit is a clear picture to inform planning and One example is Whole World Water, which investment going forward. The choice of tool will encourages the tourism industry to filter, bottle depend on the needs of the individual company so and sell their own water supply and give 10% of it is recommended to try these out.
www.prodesign.mu 105 Appendix 2: Electrical Energy Reduction Strategies
Along with the good practices already implemented by some hotels in Mauritius, below is a list of some electricity reduction strategies which may help in a more efficient consumption of this resource (Sustainable Energy Authority of Ireland, 2008).
Lighting
• Light fixtures, such as reflectors, should be cleaned and well maintained so that they do not affect light intensities of bulbs. • Use proper lighting control systems, such as motion sensors, PIR, timers etc.
Heating and hot water distribution
• Regular maintenance on boilers and other Kitchen heating equipment as equipment in poor conditions consume more electricity. • Insulation of boilers, heating equipment and • Switch off appliances when not in use. hot water pipes should be well maintained to • Appliances and other electrical equipment in minimize heat loss. the kitchen must be regularly serviced. • Water must be heated at the correct • Old appliances must be upgrade to newer, temperature, as overheating impacts a lot on more energy efficient ones. the heating cost, about 8%/°C (Sustainable Energy Authority of Ireland, 2008).
106 www.prodesign.mu Air conditioning systems Swimming pools
• Avoid cooling to unnecessary temperatures, as • Use heat recovery systems to heat up pools. it consumes more energy. • Pool cover may help to reduce heat loss • Building insulation must be well maintained and through convection. windows closed during the use of AC systems. • Make use of correct backwashing procedures • Make use of natural ventilation wherever to clean up filters which can save up to 10% possible. heating cost (Sustainable Energy Authority of Ireland, 2008).
www.prodesign.mu 107 Appendix 3: Strategies to convey sustainability to guests
This article was fully reproduced with kind option, or just impress your customer? Whatever permission from Green Hotelier. your reasons, these options will all require different approaches, so read on.
Communicating Sustainability Who do you want to communicate to, and how? to Guests Corporate customers are increasingly asking questions of their hotel suppliers, such as the carbon footprint, water consumption and waste per occupied room. Using the Hotel Carbon Measurement Initiative (HCMI) methodology will help you respond to questions about carbon footprint. The Global Business Travel Association (GBTA) and other RFP templates are useful reference to the type of question asked. Even if your customers are not yet asking, it’s wise to be prepared for when they do. You don’t want to be the hotel that can’t communicate! Remember though that the corporate customer is the company booking and not the person travelling, so whilst Source: WWF Before it’s too late campaign the company may out demands on their hotel suppliers, this may have little or no relevance to the business traveller themselves. If you have some great environmental or social initiatives at your hotel, you may well want to tell Independent customers are not all the same people about them. But how to do that? Many and you need to know what kind of customer sustainability messages fail because they are just you have, or what kind of customer you want put out as a list of facts without thought to how to attract, and which messages resonate with they might be received. This Know How Guide is them. Responsible tourism communications designed to help you avoid some of the common consultancy Respondeco divides customers into mistakes and get your message to your guests three brackets: more effectively. 1. The “What’s in it for me?” type who are not too ITP recently conducted a free webinar on interested in sustainability but are prepared to Communicating Sustainability be persuaded.
Why do you want to communicate? This group won’t respond to sustainability for the sake of it - they also may be suspicious It’s worth taking a step back to consider why you that sustainable choices make them lose out on want to communicate your sustainability efforts in something. For this group, it’s best to communicate the first place. Do you want to get more bookings by sustainability as a quality issue; differentiating your property? Enter new markets? • Quality of service: Hotels that care about Do you want to get your customers to support your people and the environment are likely to also efforts, e.g. choosing certain products, supporting care about all aspects of the hotel service. your charities or engaging in the linen-change • Quality of experience: Positioning your hotel as
108 www.prodesign.mu one that offers well-sourced products, including to buy products and services from companies that fixtures and fittings, amenities, food; well-looked share their values is growing and the trend is only after staff, an interest in the local environment going to continue in that direction. and engagement with the local community, makes it a much more interesting proposition Before deciding how to communicate your for potential guests than a hotel that just talks sustainability efforts have a think about which about how it reduces its environmental impact. group of customers you need or want to appeal to. If you target group 3 specifically, you have to Soneva Resorts and Nikoi Island are really good be aware that you might put off group 2 and vice examples of how sustainability is completely versa. If you want to appeal to all three then you embedded in the guest experience. Guests don’t need to make sure there is a balance of messages have to be eco warriors to appreciate the use of and information so that all types of guests are natural materials, surrounded by nature, good satisfied with their stay. However, be wary that this service through staff wellbeing, and so forth. may dilute your positioning and you’ll need to be Don’t miss the opportunity to tell guests how your very clear in your communications strategy to what sustainability initiatives enhance their experience. extent you are satisfying each type of customer. Start telling the story of what difference it is going to make to the guest. Tell your story
2. The “not bothered” who want to switch off You do not have to be operating a lodge in the and relax. rainforest to have stories to tell. It may appear to be more challenging if you are in an urban area Being too heavy on sustainability messages could but just look at the great case studies we have turn this group off. Research from DEFRA and the on Green Hotelier, from airport hotels such as University of Surrey in the UK in 2007 indicates the Hotel Verde in Cape Town and the Heathrow how guests have come to your property to relax Marriott, Wyndham’s Super 8 brand - budget and they want to feel happy and comfortable, hotels frequently located on highways which however long their stay or their reason for staying. excel in their environmental initiatives, and the They have paid their money so they may be Ramada Ajman UAE which is noted for its green inclined to be a little more selfish than at home, initiatives and charitable support in a region where taking longer showers, leaving the lights on, and sustainability is often less visible. getting their linens changed daily. They certainly don’t want to be preached at or to be made to Everyone can find a story. Questions to ask are make choices that make them feel they are having what is the history of the area you are operating in? to give something up or make an extra effort. The Do your suppliers have interesting backgrounds? best message to communicate to this group is What about the food sourcing, the staff? Make that more that ‘we’ve done this so you don’t have to’ link to the world around you and you can create a and to do the work behind the scenes. sense of pride and belonging for your guests and staff. It is increasingly ‘on trend’ to source locally, 3. The “I care about the planet and society” who promote wellbeing, preserve nature and be in genuinely want to see what difference touch with the local community. People and places you make. are interesting; all the more so when guests were not particularly expecting any stories. With this audience you have to be prepared to be put under scrutiny and possibly answer questions The language you use in communication is about your initiatives and any claims around them. important. Cornell University’s report How To Tell This is a minority at the moment and it is important Your Hotel’s Green Story gives excellent guidance to be realistic; most of the time guests choose on how to identify the correct tone for each hotels on the basis of price, location, availability audience, depending on what you want to and quality – but the number of people who look communicate and the outcome you are looking for.
www.prodesign.mu 109 Source: Marriott website
What to communicate? lies with them. This example from Marriott shows an honest, pragmatic and positive response to the Don’t just list what you do. So you do stuff, so issue of climate change through the support of its what? What difference does it make? Why should rainforest project in the Amazon. anyone care? Answering the ‘so what’ is key, in particular for the guests who care about these When communicating about your carbon footprint, issues. or citing other figures, bear in mind who your audience is - 31kg CO2e means nothing to most Environmental initiatives are often just a list of people. We love this communication from Westin details, but if you want to engage your guest, tell where guests can really appreciate the difference them what you are doing to reduce your impact and they and the hotel are making. It also shows you then invite them to help support that effort. Don’t have done your homework and know what you are make the guest feel guilty or that all responsibility talking about.
Source: Westin website
110 www.prodesign.mu Source: Carbon Visuals http://www.carbonvisuals.com/
And always remember that if you want to be to tell them about your activities. It may give credible, no numbers without stories, no stories you the edge over other properties in the area. without numbers… Before writing, look at the issues corporates are prioritising. If a company has a focus on water Social initiatives are often of great interest to reduction or the living wage, for example, it is good guests. Where possible try to relate these to your to be able to state how you may be able to help business. How do you look after your staff and them achieve these objectives. suppliers? How could you better support the local community? It feels good to be part of something With guests in general, there are many opportunities. that does good and gives back. Charitable support Here are some options to consider; is an easy way for willing guests to get involved or relate to what you are doing, so don’t miss Your website the opportunity to let them know about your staff It is certainly worth creating a separate page volunteering and fundraising. detailing all your social and environmental activities in one place but make the most of other opportunities to highlight how these contribute to a better stay, Where is the best place to communicate? such as your local sourcing of food, your use of natural materials and environmentally-friendly You need to place your messages where the cleaning products, which create better indoor air people you are wanting to engage are most likely quality and beautiful décor. Keep the pages fresh to read them. You also need to think about which with blogs and news stories to generate interest. communication platform is best suited to each message and how best to present that message. When will guests realistically have time to read lots of info, when would an image be more powerful and where are infographics most hard hitting?
Corporate customers will most likely request the information directly, but it may be worth writing directly to your regular and potential customers Source: IHG website
www.prodesign.mu 111 Certification and awards are great to highlight Other options can be to encourage guests to turn prominently on your home page as these lights and appliances off when they leave the room. can often act as a quality label. You can We love this sign on the keycard fob in the Regal also look into getting listed on sites such as i-club Hong Kong, right by the door as guests leave bookdifferent.com and responsibletravel.com or the room. No nagging or preaching, the message TripAdvisor’s GreenLeaders. raises a smile and is spot on.
Social media Never underestimate the power of social media – Facebook and Twitter. This is one of the easiest places to tell your story and highlight news and little details about your initiatives on a much more regular basis than elsewhere. Think about fun facts, engaging with new suppliers or partners and using images and video to get the message across e.g. staff fundraising successes, photos of volunteering days, beach clean ups, raising the profile of community issues or praising a local supplier.
Everyone loves to feel part of something and Room signs need not just be about environmental social media is a great way to get guests engaged stuff. The Statler Hotel at Cornell has cards with before and after their stay. IHG’s Planet CR is pictures and stories about hotel staff, many of a great example of this and Cape Town’s Hotel whom are students at the university. This is a Verde creates a great feeling about the hotel wonderful way to show how you value your people. through its quirky Tweets and You Tube videos of A hotel that shows it values its people is likely to what looks like a very happy workforce! value quality, service and guest satisfaction. All very good messages to engage the guest. Booking confirmations You can easily add in information to your booking And what pictures do you have in your rooms and confirmation to interest and engage guests, public areas? Generic stuff or something from a such as advising them the carbon footprint of an local artist or pictures of the local area – current overnight stay and a link for them to offset that, or and historic? Part of sustainability communication points that will get guests looking forward to their is about creating a sense of place and this can be stay, such as “did you know that we offer bicycle achieved in many ways. hire to explore the local area / our breakfast menu is all locally sourced / we think you’ll like our fresh Remember that even the most engaged guest water pool”. could get overloaded with messages so don’t overdo it. Choose the messages that you think are Room signs most important and relevant to your guests. Linen change options are the one thing guests usually see, and often the one thing everyone talks Guest information books about when thinking of sustainability and hotels. You should always use the in-room guest We’ve put information on those in the Appendix as, information book to get messages across. Create though we have some good advice on the matter, a specific page to demonstrate that sustainability it’s time we all moved on. Towels are old’ hat’! is important to you but also use other pages to highlight specific initiatives, for example tell guests
112 www.prodesign.mu about your sustainable and local food sourcing policy in the food and beverage section, indicating any meals that use these products, e.g. sustainable fish or locally sourced fruit. If you have a section on excursions, highlight any that specifically benefit local people or the environment. Also highlight any staff initiatives that show you have a valued and Source: WRAP dedicated workforce. All this helps create a very personal experience in your property and a rich Talk to your guests experience for the guest. We don’t want you to sit guests down to a lecture or briefing, but do mention things that might interest Rather than printing out an A4 list, make this them when you get the chance. Lure them into the information as engaging as possible. Give the restaurant by telling them about your local dishes guest something to think or talk about. If you are (and excellent chef!), tell them about any awards near the Indian Ocean, what sea life is most at you’ve won, point out any features in the room risk and why? If you are an airport hotel, what that help them reduce their environmental impact are the latest initiatives in clean fuel and how without them having to try too hard, such as motion are they making a difference? Use designers or sensors and key cards. If you’re staff are on board photography where possible and think outside the with all your sustainability practices this will make box. spreading the word even easier.
If some of your initiatives are back of house, this is Communicating in the press a good place to tell the guest about them. Your sustainability initiatives can get you good PR coverage but you need to be a bit different to TV channel generate interest. Sustainability targets are unlikely Similar to the information book, use your hotel’s to get you noticed unless they are ambitious or home and information pages to highlight the good have an interesting angle, such as to go 100% stuff you are doing. renewable or using a new technology. People stories or those about your community outreach Restaurant & F&B are likely to resonate more with what can be a If you source from local suppliers or have policies cynical press. Local press can be a better option for purchasing sustainable products, e.g. if your than national press. If you can demonstrate how coffee and tea are fair trade, your eggs free- you contribute and offer great service to the range, tell guests! Put it in the menu or on tent local community and visitors your local tourist cards in serving areas. The way to a guest’s heart board may also be interested in promoting your can be through their stomach as, whether or not story. Of course Green Hotelier is always keen to guests are particularly interested in social and share interesting case studies so take a look at environmental initiatives, most people like food our Guidelines for Contributing. Often events, such and care about what they eat. Create more of an as World Travel Market World Responsible Tourism experience around the food and guests generally Day, have a blog which highlights best practice from feel good. Wherever your hotel is in the world, this hotels so look out for these opportunities. Entering is something you can do. You can also encourage awards are another good way to get the media’s guests to waste less food by using messages in attention – take a look at Green Hotelier’s, Tourism the menu, buffet signs and on tent cards. See for Tomorrow, Considerate Hotelier’s and great examples from WRAP in the Love Food Hate Responsible Travel. Waste Resource Pack.
www.prodesign.mu 113 Involve your guests How will you monitor your success?
Some hotels get guests actively involved in more Monitoring the success of a sustainability than just linen change options. For example, communications plan is not easy but it can be many hotels participate in Earth Hour each year done. First of all, make sure you are measuring and turn their lights off or down for an hour and and reporting on your initiatives and have set a host romantic candle-lit evenings or discos in baseline so you can say what has been achieved the dark to create a unique event and share within a certain timescale. If you don’t do this, you an important message. Other events like World will not have the right information to communicate Ocean Day and Make Holidays Greener give in the first place. Sustainability has to be part of your hotels the opportunity to organise educational and business model; it can’t just be used for marketing. fun events. If you try to use it as such, your messages will be hollow and people will see through them. Others give guests the opportunity to join in an event, such as Rezidor’s Walk for Water day Ask your guests for feedback after their stay, either where hotels will invite guests to walk for roughly by questionnaires in the room, at check-out or 35 feet/10 metres carrying ‘jerry cans’ full of water by email. What initiatives were they made aware to illustrate the daily struggle millions of people of? What did they like? What suggestions do around the globe face in their efforts to access they have? safe drinking water. For every 330 feet/100 metres walked, Radisson Blu will donate the funds to Also talk to your staff. Engage them in supporting provide one child with safe drinking water for life initiatives and get them to feed back. through the charity Just a Drop. Beach clean ups, 3 minute shower challenges, sponsoring staff fund raising activities, World Environment Day…there A note on ‘greenwash’ are so many opportunities to create fun activities which may also be great selling points to stay in Greenwash is making misleading environmental your property. claims which are not backed up by fact. Avoid generalisations like ‘we are a green / eco hotel’. What does green or eco mean? What evidence do you have to back up such a claim? Communicating in such a vague way can lead to accusations of ‘greenwash’. Equally, if saying you are reducing your water / energy / waste by 20%... compared to what? Make sure you share enough facts to be credible.
Educating children at Shangri-La Hotels for World Ocean Day
114 www.prodesign.mu Use realistic & simple language. Remember, you are not saving the environment / planet / Mother Earth. You are just doing a little less bad. This kind of language can appear overly emotive and unrealistic to many.
In short, communicating sustainability is communicating how you enhance people, the planet and the guest experience. Tell your story with focus, relevance, honesty and passion, otherwise why should they care? Make sure you answer the ‘so what?’
Further reading
These are the best resources we’ve found to help hotels effectively communicate carbon:
• Telling your Hotel’s Green Story. Cornell 2011. communication-engagement/communicating- https://www.hotelschool.cornell.edu/research/ with-your-employees/ chr/pubs/tools/tooldetails-16121.html • Respondeco – great info from responsible • The Greenwash Guide. Futerra 2008. http:// tourism communications consultancy http:// www.futerra.co.uk/story/the-greenwash-guide- www.responsibletourismcommunication.com/ 3#go=the-greenwash-guide-3-3822 • Jeremy Smith – great blogs on communicating • Carbon Clear’s 10 Step Guide to Effective sustainability from specialist consultant Jeremy Carbon Communications 2011. http://www. Smith: http://jmcsmith.co.uk/ carbon-clear.com/resource/white-papers/ • Carbon Visuals – service that creates bespoke carbon-clears-10-step-guide-to-effective- images to communicate environmental impacts carbon-communications/P10/P10 and reductions http://www.carbonvisuals.com/ • Environmental claims and labels: guidance for businesses. Defra 2011. Advice to business for clear, accurate, relevant and substantiated environmental claims on products, services or in marketing and advertising https://www.gov. uk/environmental-claims-and-labels-guidance- for-businesses • PAS2060 Specification for the demonstration of carbon neutrality. BSI 2010.http://www. bsigroup.co.uk/en-GB/PAS-2060-Carbon- Neutrality/ • ”Communicating Sustainability: How to produce effective public campaigns (UNEP & Futerra 2005) Available in English, French and Spanish. • Engaging employees http://www.greenhotelier. org/our-themes/community-communication- engagement/engaging-employees/ • Communicating with employees http://www. greenhotelier.org/our-themes/community-
www.prodesign.mu 115 Appendix
Linen changes
Communications regarding linen changes warrant UK with the line that “8 out of 10 cats preferred their own section! The signs in the bedroom and Whiskas”, sales soared as people did not want to bathroom requesting that guests don’t change their be in the minority. It’s the same with linen changes. linens every day is often the only place people Many hotels have found their linen change options see an environmental message and is the thing are better supported when the message is “we find everyone talks about. Guests can be cynical that that most of our guests are happy to change their the hotel is only interested in saving money, or are linens less frequently….” As guests want to feel discouraged because they follow the instructions that they are doing the same as others. and their linens get changed anyway. It is essential to train and retrain, encourage, reward and correct 3. Incentivising guests staff to follow any system you introduce or any Many Starwood properties offer guests who opt message will fail and potentially irritate guests. out of housekeeping extra reward points or money off food and beverage purchases. Accor plants Towel reuse options are important but not very trees for every 5 towels not changed, and Rezidor interesting. They are not what the guest came contributes to the charity Just a Drop to your hotel for, nor will they make their stay any more enjoyable, so make sure your main These systems have many benefits and they messages to guests are about other things. You work; guests have a real incentive to reduce linen should have a linen change programme and you changes as something good will be gained from should communicate it, so here are a few ideas their decision, and that makes them feel good and on how... far more likely to buy in. Also staff have an incentive to support the system as there is a rationale for it You need to consider the culture of where you and guests are more likely to be angry if it is are operating and that of your guests but Saving not followed. Mother Earth / the planet is unlikely to resonate with many guests. It is too dramatic and simply untrue. Save the environment? Well, you’re not really doing that, are you.
Messages that resonate better are;
1. Basic facts Water is scarce in many parts of the world but guests can’t be expected to know that. Telling them in simple and straightforward terms will inform them without giving them a lecture or making them feel guilty. There is a good reason why you are asking them to support your efforts. For example, “Did you know it takes x gallons of water to wash five towels?” Something that shows why doing so makes a difference.
2. 8 out of 10 cats… When Whiskas cat food was marketed in the
116 www.prodesign.mu References
A Way with Words, 2006. hotel-room night. [Online] Available at: http://www.waywordradio.org/hotel_ room_night_1/ [Accessed 20 October 2015].
AHRIM, n.d. Sectoral economic indicators. [Online] Available at: http://www.mauritiustourism.org/en/ documentation/sectoral-economic-indicators.html [Accessed 20 October 2015].
CEB, 2010. Commercial Tariff. [Online] Available at: http://ceb.intnet.mu/tariffs/Commercial.asp [Accessed 3 November 2015].
Mauritius Meteorological Services, 2015. Climate of Mauritius. [Online] Available at: http://metservice. intnet.mu/climate-services/climate-of-mauritius.php [Accessed 20 October 2015].
MTPA, 2015. MTPA Hotels Grading. [Online] Available at: http://www.tourism-mauritius.mu/Accommodation/ mtpa-hotels-grading.html [Accessed 17 July 2015].
Setup my hotel, 2015. Types of Hotels or classification of hotel by type. [Online] Available at: http:// setupmyhotel.com/about-hotel-industry/classification-of-hotels-by-there-type.html [Accessed 22 July 2015].
Sewerage Board of Limassol - Amathus, 2014. Benefits and Advantages. [Online] Available at: http://www. sbla.com.cy/en/Benefits-Advantages [Accessed 23 October 2015].
Statistics Mauritius, 2014. DIGEST OF ENERGY AND WATER STATISTICS - 2013, s.l.: s.n.
Statistics Mauritius, 2014. ENERGY AND WATER STATISTICS – 2014, s.l.: Statistics Mauritius.
Statistics Mauritius, 2014. International Travel and Tourism Year 2014. [Online] Available at: http:// statsmauritius.govmu.org/English/Publications/Documents/EI1158/InterTravelTourismYr2014.pdf [Accessed 20 October 2015].
STEP, 2001. Water Conservation - What you need to know, s.l.: s.n.
Stroud, J. D., n.d. Understanding the Purpose and Use of Benchmarking. [Online] Available at: http://www. isixsigma.com/methodology/benchmarking/understanding-purpose-and-use-benchmarking/ [Accessed 6 November 2015].
Sustainable Energy Authority of Ireland, 2008. Managing Energy: A Strategic Guide for hotels, s.l.: s.n.
World Travel & Tourism Council, 2015. Travel & Tourism Economic Impact 2015 - Mauritius. [Online] Available at: http://www.wttc.org/-/media/files/reports/economic%20impact%20research/countries%20 2015/mauritius2015.pdf [Accessed 8 October 2015].
XUCHAO, W., 2007. ENERGY PERFORMANCE OF HOTEL BUILDINGS, s.l.: s.n.
www.prodesign.mu 117 About Prodesign
Prodesign is a well-established Mauritian company the industry for integrity and reliability. There is that has been providing project management and nothing more satisfying to the Prodesign team than MEP consultancy services in Mauritius since 1998 customer satisfaction. and more recently in Dubai and Nairobi. Our strategy No ordinary company Our approach is a holistic one. We believe Prodesign has been in the forefront of embracing that systems work best with careful purchasing new technology and in the understanding of the decisions and planning, as well as attention to advantages of green buildings. Indeed, working detail. It’s a strategy we employ in our own offices. with both public and private sector entities, it can now proudly claim to be the local leader in We know that if we invest in high quality equipment green-building design, the most effective way of and design software, our reports and designs protecting the environment and reducing running greatly reduce the potential for error further down costs. the line. We know the importance of research and, for that reason, we also invest in the very best There’s nothing like external recognition – energy analysis software and modelling tools. Prodesign won the Mauritius Business We even use our own testing and commissioning Excellence Awards 2011 in the medium-sized equipment to detect risks, even though this isn’t business category and was first again in our responsibility. We are thorough so that you the Innovation category at the 2013 Afrasia can achieve maximum efficiency and savings. Tecoma Awards. An unrivalled team of specialist engineers Prodesign prides itself on being able to deliver what clients are looking for on time and within The Prodesign team is made up of highly qualified budget. It is a well-run company, prepared to and experienced engineers and green-building invest in staff training and in the latest technologic consultants, leaders in their fields. Our team. supports. It seeks to lead in its fields of activities and is constantly on the lookout for innovative Satisfied customers approaches. It enjoys the challenges that the building industry presents and, above all, seeks Our reputation is based on top-level customer to not only provide what clients are looking service – and it is a reputation we are dedicated for but to exceed their expectations. It even to preserving. We’re focused on giving clients the takes on the headache of building regulations most energy-efficient version of what they want. on clients’ behalf! It has become a bye-word in
118 www.prodesign.mu Our aim is “to tackle each project so well that clients will still be impressed with our services years down the line.”
The importance of attitude and listening is emphasised throughout the company. You can get hold of our team members when you need them, not always so easy when dealing with faceless multinationals. Should you need a copy of your building plans or some advice on your purchase years after completion, simply give us a call – we are always happy to help. The cloud storage infrastructure that we use ensures that your data is secure and accessible going into the future.
We aim to exceed your expectations and we have the equipment and staff in place to do just that. Our innovative solutions are designed to help you easily achieve more than you ever thought possible.
A recognised major player in the building design industry
Our membership of professional industry bodies reflects our commitment to excellence and our own positive reputation can be an asset to your own brand, not least when it comes to securing tenants and buyers for your buildings.
Our success and consequently the success of our clients is due to our ability to provide the best possible solution to each question an individual project raises. We have created a new industry standard that celebrates engineering systems that work perfectly both now and in the future.
www.prodesign.mu 119 Prodesign Ltd 14, St. Jean Rd, Quatre Bornes, Mauritius T: (+230) 454 4545 | F: (+230) 465 7070 [email protected] | www.prodesign.mu