Resource Monitoring

Actions

• After attending a course of Simple Utility Management Seminars as part of the betre programme, the management at Rye Lodge Hotel implemented a resource monitoring system for the hotel’s energy, waste and water.

Benefits: 

• By monitoring their own resource use, Rye Lodge Hotel’s management were no longer reliant on suppliers’ bills. The monitoring system highlighted an over-estimation by the hotel’s water supplier, who estimated Rye Lodge Hotel’s annual water bill to be approximately £14,000. By providing the supplier with evidence of actual meter readings, and calculations of water use throughout the hotel, the supplier accepted Rye Lodge Hotel’s argument. The hotel now spends approximately £2,500 per annum on water.

Waste minimisation and recycling

Actions

• Renegotiate the existing general waste contract to reduce costs.
• Research is being undertaken, with a view to recycling glass, paper and card
• Printer ink cartridges and photocopier toner cartridges are recycled for charity.

Benefits

• Annual savings of up to £550 per annum.
• By recycling glass, paper and card, the amount of waste sent to landfill is reduced by approximately 24 tonnes each year. Recycling is less expensive than disposal to landfill, so the recycling scheme could save the hotel up to £675 per annum.
• By recycling the ink and toner cartridges, the plastic casing (contaminated with ink and toner) is diverted from landfill, while generating money for charity.

Energy Efficiency

Actions

• Most of the lights in the hotel have been changed from tungsten bulbs to compact fluorescent lamps. The remaining tungsten bulbs are due for replacement as part of a rolling replacement policy.
• Hot water pipes leading from the boiler to the pump house, and from the pump house to the pool are due to be lagged in the near future.
• The loft space has been well insulated with glass wool.
• All of the hotel’s radiators are fitted with thermostatic radiator control valves (TRVs).

Benefits

• Compact fluorescent lamps (CFLs) use approximately 75% less energy than a tungsten bulb for the same level of illumination. CFLs also last approximately eight times longer than a tungsten bulb, giving savings on the purchase cost of eight tungsten bulbs, as well as reducing staff time to replace blown bulbs. Changing the remaining fifty tungsten bulbs to CFLs will save approximately £250 per annum.
• Lagging hot water pipes is a low cost method of improving energy efficiency. Rye Lodge Hotel will be able to calculate the subsequent savings by using their resource monitoring system to check pool running costs before, and after the pipes are lagged.
• Insulating the loft space of the hotel building is another low cost method of improving energy efficiency. The insulation dramatically reduces heat loss through the roof of the building. The payback period for insulating a roof space is usually less than one year.
• Thermostatic radiator control valves (TRVs) allow the temperature of individual rooms and zones of the building to be controlled. Heating control is an important aspect of energy efficiency in a hotel, where the temperature preferences of guests may differ considerably.

Water Efficiency

Actions

• Guests are given the option of keeping the same towel for more than one day, rather than all the towels automatically being washed daily.
• Save-a-flush bags have been fitted to 15 toilets throughout the hotel.

Benefits

• By giving guests the option of not having their towels washed every day, Rye Lodge Hotel has significantly reduced the amount of water and energy required for laundering the hotel’s linen. The hotel hasn’t received any complaints about this policy, though it has received positive comments from guests who appreciate the choice given to them.
• A Save-a-flush bag saves one litre of water per flush by reducing the volume of the toilet’s cistern. It has been estimated that over a year at Rye Lodge Hotel, this equates to a saving of approximately 27m^{3 of water, with associated cost savings of up to £45 per annum.}

Supply Chain Management

^{By purchasing locally sourced food and drink, Rye Lodge Hotel is supporting the local economy and minimising the ‘food miles’ associated with their food. Offering local produce is a strong selling point for the Rye Lodge menu, and has prompted positive comments from guests.}

Environmental Policy

Actions

• The management of Rye Lodge Hotel are in the process of writing a full environmental policy for the hotel.

Benefits

• An environmental policy communicates the commitment to improving environmental performance that exists at Rye Lodge Hotel. It serves as a useful statement to employees, guests and companies that the hotel deals with.

Supply Chain Management

Actions

• Most food and drink served in the hotel is locally sourced. Fruit, vegetables and eggs are purchased from the local farmers’ market. Fresh fish is bought from Rye Harbour.

Benefits

• By purchasing locally sourced food and drink, Rye Lodge Hotel is supporting the local economy and minimising the ‘food miles’ associated with their food. Offering local produce is a strong selling point for the Rye Lodge menu, and has prompted positive comments from guests.

Summary of Cost Savings