bookgreener webinar on water efficiency opportunities for hotels

With the support of:

Water efficiency opportunities for hotels

Webinar 001Monday, May 18, 2015

Webinar 001

• Monthly

• For hotel owners

• Best practices on how to green your opera-tions

• Get involved: [email protected]

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• Send us your questions

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The webinar is an initiative of:

• Hotels ranked according to

sustainability

• Free Listing

• Questionnaire:

http://www.bookgreener.com/propertyEdit.php

http://www.bookgreener.com/propertyEdit.php

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Overview

The steps to greening your opera-tionsBy Nicolas Dubrocard Water Management Specialist

Being Part of the SolutionBy Anthony WongOwner of the Frangipani Langkawi,The greenest hotel of Malaysia

The Water CrisisBy Benjamin LephilibertDirector at LightBlue Environmental Consulting

The Steps to Greening Your OperationsNicolas

DubrocardWater management specialist

1) Create a water team

• Assign roles and responsibilities

• Create an action plan, set targets

2) Data Collection

What you don’t measure, you can’t manage!

Implement sub-meters

See where water consumption is the highest

Calculate the ratio litres/guest/night

Benchmark your consumption with other properties

3) Areas to Follow The Bathroom

Shower, Tap, Toilets: you have options!

12l/mn 6l/mn

Water-saving tap filters10l/min Water-sa-ving Showerhead

Dual-flush toi-lets

The Laundry

Towel reuse programs

High use of water

High energy cost

Chemical usageHigh-efficiency washing machine

Grey water treat-ment

Cooling Towers

Waste-water Treatment

• With the staff: involve them in water related projects (i.e. dam building)

• With the guests: let them know when water resources are scarce.

4) Communicate

By Anthony WongOwner and Managing Director of the Greenest Resort in Malaysia

Being Part of the Solution

120 poly tanks all over the resort. 120 x 4k liters = 480, 000 liters

of water. Rainwater from the poly tanks is

piped to taps all over the resort for flushing, watering the plants and washing walkways.

Rain/Air Condition Water Harvesting

Poly tanks used for rainwater harvesting

Recycled containers are used to harvest water from air-conditioners in the resort.

12 hours get 10 liters of water.

130 unit of AC x 10 liters = 1,300 liters of water per day.

Harvested AC water is used for gardening applications and flushing the toilets.

Efficient Water Channeling

Recycled rainwater for washing purposes Air-conditioning water from

office used to flush urinal in men’s toilet Use rain water from verandah

to flower bed

Rainwater used for Koi pondDepth changed from 4ft to 2ft

to reduce water usage and safety

Water Saving Practices

Chlorine and Salt Water Pool converted from 6ft to 4ft to reduce water usage

Using pipe instead of pump for shower heads in guests’

bathrooms

Staff are encouraged to report any water leakages to maintenance department for

immediate rectification

Aquaponic Tank System

•Combines aquaculture: the ability to grow fish and other aquatic organisms in water and hydroponics: the growing of plants without soil

•Concept: take waste from the fish, and use the nutrient rich water as the feed for the plants, the plants take up those nutrients, filtering the water for the fish before it returns back as clean and sustainable closed-loop system

•Can be built both inside and outside depending on climate conditions

•Uses 1/10 of the water used to grow plants in the ground

Waste Water Treatment System

• It is used to treat the wastewater in the resort

• It is the first of its kind to be built in Malaysia

• The wetland area is about 0.5855 acres (2.369 sq m) with a maximum depth 1.2 – 1.7 m depending on the season

• Black water generally refers to sewage waste whilst gray water is the wastewater that is generated by sinks, baths and laundry processes

Septic tank Wetland Garden

Wetland

By Benjamin LephilibertDirector at LightBlue Environmental Consulting

*The Water Crisis

Hotel water consumption

* Varies function of hotel size, climate zone, range of

service and facilities,…


Hotels: Water is Everywhere

+ EVERY PIECE of Equipment/Furnitur

e/Cloth + FOOD


Mismanagement is everywhere


Saving WATER - Why care?

HIGH WATER CONSUMPTI

ON

Results

Uses

=Bad yields

Results

=

Bye Bye !

!

=

FOOD prices Up

HighEnergy

Consumption Copyrights LightBlue EC 2015– All rights reserved

+ Water/energ

y NEXUS

+ PreventiveMaintenance Plan

How much wasted per day?

Per year?


WATER Management: Measuring is CRUCIAL

+ GUESTS


WATER Management: People are KEY

BEFORE AFTER

Bye Bye !

!

$$Short-

sightedHotelier

CONSCIOUS Hotelier

=

$

WATER Management: What hotelier are you?


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A great thank you to our great speakers and sponsors:

bookgreener webinar on water efficiency opportunities for hotels

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