WATER MANAGEMENT PRACTICES IN THE HOTEL INDUSTRY IN BARBADOS Prepared by Hagler Bailly Services Inc. for United States Agency For International

Development (USAID) Under the Environmental Audits for Sustainable Tourism (EAST) Program

March, 2000 Tourism is the largest sector in the Caribbean regional economy. According to the World Travel and Tourism Council, tourism is estimated to account for 29% of the region’s gross domestic product, 25% of its jobs, and 75% of its capital investment in 1998. The projected annual growth of 4.6% in stay-over arrivals is expected to trigger a 25% increase in the number of hotel rooms in the Caribbean by 2010.

Tourists are becoming more sensitive to environmental issues, and competitive pressures are encouraging hotels to “go green.” Since energy, water and waste management are key requirements of an effective environmental management program, they will become the core of a new wave of environmentally conscious hotels. Furthermore, the environmental stamp of approval provided by certification programs, such as Green Globe and ISO 14000, give hoteliers an additional incentive to establish comprehensive Environmental Management Systems (EMS) to improve their environmental performance and efficiency

As government and private developers are building new hotels and resorts, or expanding existing properties in anticipation of the growing demand, critical decisions are being made in the design, equipment selection and operation of properties. At the same time, hoteliers throughout the Caribbean are overlooking opportunities to greatly improve the efficiency (thereby lower the costs) of operating their properties. Water and electricity prices in certain Caribbean countries are among the highest in the world. Costs of environmental services, such as wastewater treatment and solid waste disposal are increasing to recover the cost of new infrastructure. Where such services are unavailable or insufficient, hoteliers operate their own oil-fired generators and wastewater treatment systems.

Although it is still often taken for granted, clean potable water is becoming an increasingly scarce and valuable resource. Water shortages, droughts and tight water supplies are affecting each year the lives of millions of people. Rising demand, resulting from rapid growth and development, and the high cost of water and wastewater infrastructure project are steadily leading to higher water costs. In a growing number of countries around the world, particularly small island nations like Barbados, water is no longer an unlimited resource that can be wasted with little afterthought.

In these changing times, water conservation is emerging as an important first step in addressing the challenges brought about by rising costs, water shortages or limited supplies. Although conservation should cover all facets of the water cycle — including production, distribution, end-use, treatment, reuse and disposal — a few sectors are exceptionally promising targets for water conservation efforts.

Most hotels in the Caribbean rely on on-site wastewater treatment systems, which range from simple soakaways to state-of-the-art package wastewater treatment plants, to purify their

effluents before discharging them in one way or another to the environment. Since the quality of the treatment provided by such systems drops significantly when they are loaded beyond their design capacity, hotels can be kinder to the environment simply by reducing their water consumption and thereby ensuring that their wastewater treatment and disposal systems operate effectively.

This case study presents an overview of water and wastewater issues in the island of Barbados, discusses the evaluation of water efficiency in the hotel industry and presents a comparison of water use in five beach resorts on this island destination. It also provides an overview of the benefits of water conservation in the hotel industry, followed by a detailed description of the standard water conservation measures which should be practiced by hotels and by a discussion of the role of EMS and government policy on water conservation in the hotel industry. The Principal Findings From the Case Study Are: 4 Water consumption per guest night can vary by as much as 400% even among properties that

share the same location and offer their guests similar services and amenities. 4 Efficient Barbados hotels are able to use far less than the average consumption figures

calculated for the island’s hotel industry. The most efficient of the five hotels studied uses just over 300 liters/Guest Nights (GN) as compared to the average 700 liters/GN, 43% of the average.

4 High water use figures do not necessarily imply high quality service and guest satisfaction.

Judging by the high occupancy rates at Hotel A, a very efficient property is still able to please its guests and attract a large clientele.

4 Although the cost of water is relatively low in Barbados, water conservation can still yield

sizeable financial savings. For example, the least efficient of the five hotels studied could save more than US$ 250,000 per year in water bills alone if it achieved the level of the most efficient of the five hotels.

Overview of The Island’s Hotel Industry Tourism is the leading economic sector in Barbados; it contributes 14% of the island’s Gross Domestic Product (GDP) Barbados and employs, directly and indirectly, 12,500 persons or 10.6 % of the workforce. There are currently 70 hotels and 67 apartment hotels and guesthouses in operation on the island. The majority of these facilities (96%) are located on the west and south coasts of the island.

The number of stayover visitors in Barbados increased by 13.5% between 1988 and 19981. Although the past 10 years have seen wide fluctuations in the number of visitors, the growth of the tourism sector witnessed in the past decade is expected to continue for the next 5 to 10 years.

Table 2-1: Tourism growth in Barbados

Year Number of stayover visitors % change

1986 369,770

1987 421,859 14.1

1988 451,485 7.0

1989 461,259 2.2

1990 432,092 -6.8

1991 394,222 -8.8

1992 385,427 -2.2

1993 395,979 2.7

1994 425,632 7.5

1995 442,107 3.9

1996 447,083 1.1

1997 472,290 5.6

1998 512,397 8.5

Tourism and The Environment in Barbados The Government of Barbados, through the Ministry of Tourism, has developed a National Tourism Policy, which has been approved by the Barbados Cabinet and is currently a Green Paper open for public comment. A key component of the policy is the development of links between tourism and the environment as the Government is committed to protecting, conserving and enhancing the environment of the island. The Broad Policy Objective, as stated in the document, is to pursue sustainable tourism development through improvement and optimal use of human resources and services, and through the conservation and managed use of cultural built and natural heritage, in order to ensure a product of the highest quality whilst improving the life and economic development of the people of Barbados. Water Supply in Barbados Potable water in Barbados is supplied completely from the island’s groundwater sources. Total daily water production by the Barbados Water Authority (BWA) currently stands at 31 million

1 Source: Caribbean Tourism Association.

gallons per day (mgd)2, or 70% of the current available groundwater resources (44.57 mgd, see Table 2-2).3 An estimated 8 mgd is also extracted by owners of private wells. The public water supply system is fed by a network of 23 wells, each pumping from 0.3 to 10 mgd, and 27 reservoirs. Eight of the supply wells, including the largest with a capacity of 10 mgd, supply the West and South Coasts of the island where most of the tourist hotels are concentrated.

It is estimated that the water distribution system supplies 98% of the population of Barbados. Water supply is generally reliable — major water outages occur only in the dry season and usually affect mainly the central highlands of the island. These outages are heightened during drought conditions, that is when the average annual rainfall is less than 40 inches.

Table 2-2: Breakdown of Available Water Resources

Average Rainfall Conditions (56”) Source

m3/day mgd

Groundwater 202,591 44.57

Surface water 15,909 3.5

Spring water 5,455 1.2

Wastewater 30,018 6.6

Runoff 1,455 0.32

Total 225,410 49.59

Current water tariffs charged by the Barbados Water Authority are as shown in the following table.

Table 2-3

Customer type Water rate

Domestic US$ 0.75 each for the first 33 m3; $1.06 per m3 thereafter

Commercial (including hotels) US$ 1.06 per m3

The Water Resources Management Study estimated that, prior to 1996, unaccounted for water (UFW)4 was of the order of 60%. This has since been reduced to 40% through the combined effort of leakage detection, leakage repair and mains replacement. A universal metering program is now in progress and, when complete, will have installed 40,000 new meters across the island. This installation of meters will bring the percentage of metered customers to 70% as compared to 30% before the program. The effect of both leakage detection and repair and universal metering has been a marked reduction in daily production from 36 mgd to 31 mgd. Notwithstanding these

2 Unless noted otherwise, all gallon figures presented in this report refer to imperial gallons. 1 imperial gallon = 1.2 US gallons (USG) = 4.55 liters 3 Source: Water Resource Management and Water Loss Studies, 1996. 4 Unaccounted for water includes leakage, standpipes, illegal connections and wastage.

improvements, the Barbados Water Authority has begun exploiting alternative sources. A 6 mgd desalination plant is currently being constructed under a design-build-own contract with a private firm. These initiatives are being put in place to ensure that both current consumption and projected demand by the various sectors can be met. Currently, the tourism industry (hotels and ships) is estimated to be consuming 2.34% of total water produced. Estimations by the Authority show that the per capita demand of water by the tourism sector is of the order of 700 liters per day and rising and is significantly higher than the domestic per capita demand of 213 liters per day. Table 2-4 outlines consumption figures for 1996 and projected demand for 2016.5 Note that the demand from the hotel sector is expected to double, and UFW is expected to reduce significantly. Table 2-5 shows the actual change in daily demand for each sector from 1996 to 2016.

Table 2-4: Breakdown of Water Usage (1996) and Water Demands for 2016

Consumption 1996 Demand 2016 Use by Category

m3/day mgd % m3/day mgd %

Domestic (metered & unmetered) 48,681 10.71 22 51,337 11.29 27.36

Industrial and Commercial 16,955 3.73 7.66 17,460 3.84 9.30

Hotels and ships 5,200 1.14 2.34 10,821 2.38 5.77

Agriculture 52,091 11.46 23.54 63,545 13.98 33.87

Golf-course Irrigation 2,458 0.54 1.11 14,182 3.12 7.56

Unaccounted-for-water 95,973 21.11 43.35 30,282 6.66 16.14

Total Consumption 221,358 48.69 100 187,627 41.27 100.00

Use by Category 1996 (mgd) 2016 (mgd) Change (mgd)

Domestic (metered & unmetered) 10.71 11.29 0.58

Industrial and Commercial 3.73 3.84 0.11

Hotels and ships 1.14 2.38 1.24

Agriculture 11.46 13.98 2.52

Golf-course Irrigation 0.54 3.12 2.58

Unaccounted-for-water 21.11 6.66 -14.45

Total Consumption 48.69 41.27 7.42

Water Conservation Initiatives by the Barbados Water Authority Apart from metering and leakage detection and repair, the Barbados Water Authority is implementing an ongoing Water Conservation Program. This Program includes a widespread

5 Source: Water Resource Management and Water Loss Studies, 1996.

public awareness effort targeting all sectors; a pilot water conservation project that entailed the distribution of water conservation devices free of charge to domestic customers in good standing; a revision of the pricing and tariff structure; and the development of educational programs and information dissemination. With respect to the tourism sector, the Authority began implementing in 1998 a project entitled “Water Conservation and Management in the Hotel and Tourism Sector” in collaboration with the Ministry of Health and Environment, the Ministry of Tourism and the Barbados Hotel and Tourism Association, and with financial support from the Pan American Health Organization (PAHO). The project was developed to identify the actual water needs of the sector, draft and implement a water conservation plan and facilitate coordinated action by the Ministry of Health and Environment and other stakeholders in addressing water issues in the tourism industry. Wastewater Management in Barbados The most common method of handling wastewater on the island is by the use of simple on-site systems, such as septic tanks, tile fields and soakaways. Many of the larger hotels, however, operate their own wastewater treatment plants to purify their effluent before discharging it to tile fields and soakaways or reusing it for irrigation. There is currently only one municipal wastewater treatment plant in operation on the island, serving the city of Bridgetown since 1982. The plant, operated by the Barbados Water Authority, provides primary treatment to the city’s sewage and disposes of the treated effluent by means of an ocean outfall. Apart from treating the wastewater collected through the sewer network, the plant also accepts septage from the pump-out trucks that clean out septic tanks. The charge for wastewater treatment is currently calculated as one-third of the water consumption charge, or approximately US$ 0.35 per cubic meter of water consumed by the user. A new sewerage system, comprised of a sewer network, a primary treatment plant and an ocean outfall, is under construction along the South Coast of the island and is scheduled for completion by the end of 2000. Feasibility studies have also been completed for the design and construction of a sewerage system for the West Coast; however, this system is not expected to be operational for another ten years. GAUGING WATER EFFICIENCY IN THE HOTEL INDUSTRY The parameters that affect water consumption in a hotel can be subdivided into two broad categories: those that are reasonably within the control of the property and those over which the property has no or only a limited influence. The principal parameters comprised in these two categories are presented in the following table.

Table 2-6: Principal parameters affecting water use in a hotel

“Controllable” parameters “Fixed” parameters

§ Efficiency of the plumbing fixtures used by the property

§ Efficiency of the water-using equipment and appliances used by the property (dishwashers, laundry washers, ice-makers)

§ Quality of maintenance operations

§ Pool, whirlpool and fountain operations and maintenance practices

§ Staff participation in water conservation efforts

§ Water conservation programs offered to the guests (e.g., towel reuse program)

§ Size of the irrigated landscape

§ Irrigation practices and equipment

§ Type of vegetation used in irrigated areas

§ Rainwater collection practices

§ Location

§ Climate

§ Age of the installations

§ Hotel category or class

§ Hotel type (tourist hotel, business hotel)

§ Hotel size (number of rooms, total area covered by the property)

§ Occupancy rates

§ Guest type

Given the wide differences that exist between hotels, a fair assessment of water efficiency in the hotel industry should focus mainly on the issues that can be reasonably controlled by the properties, and should overlook the effect that fixed parameters have on the volume of water consumed by the properties. For example, the water efficiency of luxury beach resorts in different tourist destinations could not be fairly compared unless the comparison took into account, among others, the size of the hotels and the effect of local weather conditions on their irrigation needs. Since it is often difficult to evaluate the impact of fixed parameters on water use, the more reliable water efficiency comparisons are those that involve only hotels with similar basic characteristics such as location, type, age and category. In these comparisons, the distortions created by differences in room numbers and occupancy rates can be taken into account by indexing the water consumption of the hotels to the principal services they provide (e.g., lodging and meals served). In the case of beach hotels that mainly cater their services to their in-house guests, water consumption is generally indexed to the house count expressed either as guest nights (GN) or as room nights (RN). The “water use index” is the indicator that is commonly used to gauge the water consumption and the water efficiency of tourist hotels. This indicator defines how much water is consumed by a property per guest night, and includes the water used in guestrooms as well as in all other hotel areas, such as kitchens, bars, laundry, public areas, staff areas, grounds and pools. As shown in the following expressions, the water use index is generally calculated to estimate a property’s performance from month to month and from year to year.

Monthly water use index = volume of water consumed by the hotel during month XX occupancy during month XX (in GN or RN) Annual water use index = volume of water consumed by the hotel during year YY occupancy during year YY (in GN or RN) Monthly Water Use Index: The monthly water use index is a relatively volatile indicator. It generally rises during times of low occupancy and drops during times of high occupancy, and can easily vary by +/- 30% from one month to the next due to changes in weather, irrigation needs or occupancy rates. This index should be used by properties to monitor their short-term water use patterns, and identify and investigate any unusual shifts in consumption which cannot be attributed to irrigation practices, changes in occupancy or other known factors. Although the monthly water use index of a hotel is expected to fluctuate with time, excessively large variations in response to changes in occupancy generally indicate that a property uses its water inefficiently. For example, the 150% rise in the water use index resulting from the 70% drop in occupancy, shown for June 1998 in Figure 2-1, suggests that the amount of water actually consumed by the guests of this hotel is negligible compared to its water base load (i.e., the volume of water lost through leaks and spills or used by the staff in the property’s support activities).

Figure 2-1: Monthly water use index and occupancy for 1998Barbadian beach resort (> 150 rooms)

-

250

500

750

1,000

1,250

1,500

1,750

2,000

2,250

2,500

Jan-

98

Feb

-98

Mar

-98

Apr

-98

May

-98

Jun-

98

Jul-9

8

Aug

-98

Sep

-98

Oct

-98

Nov

-98

Dec

-98

Mon

thly

wat

er u

se in

dex

(lite

rs p

er g

uest

nig

ht)

-

10

20

30

40

50

60

70

80

90

100

% o

ccup

ancy

Monthly water use index % occupancy Generally speaking, the smaller a property’s water base load, the smaller the effect of occupancy on its monthly water use index and the greater the water efficiency of the property. Annual Water Use Index: Unlike the monthly water use index, the annual water use index is a relatively stable indicator. By covering a period of 12 months, this index averages out the

seasonal variations in weather, occupancy and irrigation practices and, thus, provides a better indication of the average performance of a hotel. The annual water use index of a hotel with stable operations and good maintenance practices should not generally vary by more than 20% from one year to the next. This index should be used by properties to track their long term water use patterns and, for example, evaluate the overall impact of their water conservation efforts and programs. WATER USE IN FIVE BARBADIAN BEACH HOTELS The Environmental Health Program (EHP) recently conducted a study6 to evaluate water use practices and water conservation potential at five mid to upper range beach hotels in the island of Barbados. A summary description of the key features of the properties covered in this study is presented in the following table.

Table 2-7: Summary description of the 5 Barbadian hotels

Hotel A Hotel B Hotel C Hotel D Hotel E

Number of rooms

166 49 29 161 354

Peak season daily rate7

US$ 220 US$ 145 US$ 835 US$ 660

(all inclusive)

US$ 690

(all inclusive)

Average % occupancy

95% 80% 70% 72% 66%

Laundry in house and off

site in house and off

site off site off site off site

Central kitchens

1 1 1 1 4

Pools 2 1 1 1 10

Grounds

8 acres total, 2.5 acres of lawns and gardens

~2,000 ft2 (<0.05 acre) of landscaped areas

1 acre total, 0.5 acre landscaped

Small landscaped area

32 acres total

Irrigation

Drip and hose irrigation using brackish well water

Drip irrigation using laundry greywater. Lawns are not routinely watered

Drip irrigation controlled by timers and soil moisture sensors

Sprinkler irrigation mainly with treated wastewater

Sprinkler irrigation mainly with treated wastewater

A comparison of the water consumption patterns and of the average water efficiency of these five Barbadian properties is presented in Figures 2-2 and 2-3.

6 This Study was conducted in 1999 for the Caribbean Alliance for Sustainable Tourism (CAST) with the support of the US Agency for International Development (USAID). 7 Daily rate for a superior room with double occupancy

Figure 2-2: Comparison of the monthly water use indices of 5 Barbadian hotels

-

250

500

750

1,000

1,250

1,500

1,750

2,000

Jan-

98

Feb

-98

Mar

-98

Apr

-98

May

-98

Jun-

98

Jul-9

8

Aug

-98

Sep

-98

Oct

-98

Nov

-98

Dec

-98

Mon

thly

wat

er u

se in

dex

(lite

rs p

er g

uest

nig

ht)

Hotel A Hotel B Hotel C Hotel D Hotel E

-

200

400

600

800

1,000

1,200

1,400

1,600

Wat

er u

se in

dex

(lite

rs p

er g

uest

nig

ht)

Figure 2-3: Annual water use index of 5 Barbadian hotels

Liters / guest night 307 382 737 1,020 1,550

Hotel A Hotel B Hotel C Hotel D Hotel E

Although there are differences in the number of rooms, occupancy rates, size of landscaped areas, back-of-house services and type of guest amenities among the five properties covered in this study, the comparison in the annual water use indices shown in Figure 2-3 is not as biased as it may appear. In fact, the comparison of these five properties should take into account the following factors.

a) Irrigation needs is not a significant factor in determining the water efficiency of these hotels: Four of the properties covered in this study irrigate their grounds mainly with treated wastewater or well water. The water use indices of these four properties is, therefore, largely based on their “internal” water consumption.

b) Differences in occupancy rates affect water use per capita but cannot justify the extremely

high water use indices of the less efficient properties: As discussed earlier, if a hotel has high occupancy rates, its water base load is divided among a large number of guests and, therefore, has small impact on its water use index. Although this may explain in part why Hotel A has the highest average occupancy and the lowest water use index, and Hotel E has the lowest average occupancy and the highest water use index, it cannot justify the magnitude of the difference in the average water use index calculated for these two properties. In fact, while Hotel A’s occupancy is only 30% higher than Hotel E’s, Hotel E’s water use index is 400% higher than Hotel A’s.

c) Differences in back-of-house services do not justify the high water consumption of the less

efficient properties: This water use comparison is somewhat distorted by the fact that three of the hotels process all of their laundry off site. However, it is interesting to note that the three hotels with the highest water use indices are the same hotels that save water by not operating an on-site laundry. It is generally estimated that an on-site laundry increases the total water consumption of a property by 10 to 15%.

The water consumption patterns measured at these five properties lead to the following observations. 4 Water consumption per guest night can vary by as much as 400%, even among properties

that share the same location and offer their guests similar services and amenities. 4 Efficient Barbadian hotels are able to use far less than the 700 liters/GN average

consumption figure calculated for the island’s hotel industry. 4 High water use figures do not necessarily imply high quality service and guest satisfaction.

Judging by the high occupancy rates at Hotel A, a very efficient property is still able to please its guests and attract a large clientele.

4 Although the cost of water is relatively low in Barbados, water conservation can still yield

sizeable financial savings. For example, Hotel E could save more than US$ 250,000 per year in water bills alone if it achieved the efficiency level of Hotel A.

Table 2-8 presents the water conservation practices that were reported by the five Barbadian properties in the questionnaire completed for EHP’s water consumption study.

Table 2-8: Water conservation practices at the 5 Barbadian hotels

Hotel A Hotel B Hotel C Hotel D Hotel E

Number of rooms 166 49 29 161 354

Annual water use index

307 382 737 1,020 1,550

Affiliation with environmental organizations

Member of CAST

Member of Green Hotel Association

Member of CAST Member of CAST Member of CAST Member of CAST

In house environmental programs

Has developed a formal environmental management system (EMS)

Has implemented several environmental management programs

Has developed a formal environmental management system (EMS)

Has developed environmental programs focusing on water, energy, solid waste and wastewater

Has developed environmental programs focusing on water, energy, solid waste and wastewater

Environmental certifications

Green Globe certified

None Green Globe

certified None None

Does the hotel have an environmental officer?

Yes Yes Yes Yes Yes

Water meters 1 bulk meter, no sub-meters

1 bulk meter, no sub-meters

1 bulk meter, and 1 kitchen and 1 irrigation sub-meter

1 bulk meter, no sub-meters

1 bulk meter and 7 sub-meters in guestroom blocks

Water monitoring program

Yes Yes Yes, using the bulk meter and all sub-meters

Yes Yes, using only the bulk meter

Formal preventative maintenance program for plumbing fixtures

Yes No No No No

Water efficient fixtures installed on property and guest water conservation programs

- Flow restrictors in rooms, kitchenettes and central kitchen

- Foot pedals in main kitchen

- Towel reuse program

- Aerators and restrictors in rooms and kitchens

- Water saving toilets in 40% of rooms

- Towel reuse program

- Low-flow showerheads, faucet aerators in rooms

- Water saving toilets in 30% of rooms

- Flow diverters in toilet tanks

- Foot pedals in kitchens

- Guest bathrooms to be fitted in near future with water efficient fixtures

- Some water-saving toilets

- Some toilet dams

- Some aerators in bathrooms and kitchens

Irrigation

Drip and hose irrigation using brackish well water

Drip irrigation using laundry greywater. Lawns are not routinely watered

Drip irrigation controlled by timers and soil moisture sensors

Sprinkler irrigation mainly with treated wastewater

Sprinkler irrigation mainly with treated wastewater

The information collected by this questionnaire shows that all properties involved in this study are indeed concerned with environmental issues and have taken action to conserve water. These answers unfortunately provide little guidance on the relationship between the practices adopted by the hotels and their water use efficiency, and cannot explain the large range of water use indices calculated for these properties. Instead, they seem to suggest that less tangible factors, such as the depth of management commitment and the degree of staff participation in the property’s environmental efforts, may have a greater impact on performance than environmental affiliations and the number of actions implemented. Technology and practices are, after all, truly effective only when properly maintained and carried out. Accurately gauging these intangible factors is, however, difficult, and only the question related to environmental certifications may shed some light on the depth of management commitment at these Barbadian hotels. Working towards achieving certification to a recognized environmental management standard, such as Green Globe or ISO 14000, requires a significant investment of time, effort and resources but offers no guarantee of financial returns. Unlike investing in a cost-effective water or energy conservation measure, investing in the creation of a certifiable environmental management system (EMS) requires a “leap of faith” that can be sustained only by the unwavering support and commitment of the property’s management. It is probably not a coincidence, therefore, that the two properties certified by Green Globe are among the most water efficient hotels covered in this study. Benefits of Water Conservation in the Hotel Industry Unlike other components of a comprehensive environmental management program, water conservation offers a particularly attractive combination of opportunities. In fact, most water conservation measures: 4 require no or little technical background to understand and implement; 4 can be implemented rapidly and with little labor; 4 can be sustained with only simple maintenance operations; 4 require modest investments, which generally range from US$ 1 to 20 per room; 4 offer short paybacks, which generally range from 1 week to 6 months; and 4 can significantly reduce the property’s water consumption, water bills and sewerage costs. In addition, water conservation measures also yield a series of indirect financial and environmental benefits to the property. 4 Lowering hot water consumption in guestrooms, public areas and back-of-house areas,

reduces the workload on water heaters, saves energy and reduces greenhouse gas emissions.

4 Water conservation improves the performance of wastewater treatment or disposal systems. For example, reducing the hydraulic load on a wastewater treatment plant improves the quality of the treated effluent and, thereby, facilitates its reuse for irrigation; and reducing the flow through a septic tank system improves the performance of the tile fields and reduces the mass of pollutants reaching the groundwater table.

4 Water conservation reduces the cost of handling, storing and treating (e.g., filtration,

softening and chlorination) the water consumed on property. Best Practices for Water Conservation in the Hotel Industry The following section provides a description of basic water conservation practices for hotels and information on their implementation costs and expected payback periods.8 a) Install and use sub-meters to monitor water consumption in high-use areas, such as kitchens,

laundries, pools, guestroom blocks and gardens Sub-meters are basic monitoring tools that can help a hotel define how water use is distributed throughout the property; identify and localize leaks, especially in larger hotels (> 50 rooms); track and control water use in back-of-house areas such as kitchens, laundry, pools and grounds; and measure the effectiveness of water conservation measures in specific hotel areas. Typical cost: § US$ 50 for a 3/4” cold water meter

§ US$ 120 for a 3/4” hot water meter § US$ 500 for a 2” cold water meter

b ) Regularly read the water meters and monitor water consumption An effective monitoring program should allow a hotel to define its normal water consumption patterns; identify large leaks when they occur; ensure that current maintenance operations are effective in minimizing the number of small water leaks found on property (e.g., leaking faucets and toilets); calculate and track its monthly water use index; and calculate and track its annual water use index. The basic requirements for an effective water monitoring program are discussed below. 4 Read the water meters regularly. The minimum recommended frequency for reading the

hotel’s water meters is defined in the following table.

8 Estimated payback periods are calculated using a water cost of US$ 1.06 per m3.

Table 2-9

Hotel size Minimum frequency Comments

Bulk meter — twice per month For example, readings could be taken on the 1st and 15th of the month Less than 50

rooms Sub-meters — once per month Readings should be taken on the 1st of the month

Bulk meter — three times per month

For example, readings could be taken on the 1st, 10th and 20th of the month 50 to less than

149 rooms Sub-meters — once per month Readings should be taken on the 1st of the month

Bulk meter — every day Readings should be taken each day at approximately the same time 150 rooms and

more Sub-meters — once per month Readings should be taken on the 1st of the month

Since underground water leaks can waste a large volume of water regardless the size of the property, small and medium hotels are encouraged to read their bulk water meters as often as possible.

4 Use each new meter reading to calculate the volume of water consumed over the monitoring interval (e.g., one day, 15 days or 1 month). Compare this figure with the water consumed in the preceding intervals, and check for unusual or unexplainable jumps in water consumption that may indicate the presence of leaks.

4 At the end of each month, use the month’s occupancy data to calculate the property’s

monthly water use index. Compare this figure with the water use indices calculated for the preceding months or for the same month in the previous year. Check and investigate unusual shifts in water consumption.

4 At the end of each year, use the year’s occupancy data to calculate the property’s annual

water use index. Compare this figure with the indices calculated for the preceding years to gauge the long-term trends in the property’s water use. For example, a gradual increase in a property’s annual water use index may indicate a decline in the effectiveness of maintenance operations or in the staff’s participation in the hotel’s water conservation efforts.

4 Periodically check the accuracy of the data collected by the water monitoring program by

comparing it with the meter readings and the consumption figures presented in the water bills. Investigate and correct significant or chronic discrepancies.

4 Use graphs similar to those shown in Figure 2-1 to track the property’s monthly and annual

water use indices. Since graphs can be interpreted more easily than the long lists of numbers contained in a water monitoring log, they allow management and the maintenance department to readily identify problems and easily track the gains achieved by the property’s water conservation efforts.

4 Share the monitoring information with the staff since they are the ones who largely control

the use of water on the property. For example, post the monthly water use index graph on the

staff notice board or use similar graphs to publicly track the performance of key areas, such as the laundry, pools and kitchens.

Typical cost: Reading a water meter, filling out the water consumption log and

analyzing the data should not take more than ten minutes per day. A water monitoring program is, therefore, a simple and inexpensive activity that could have a significant impact on reducing utility costs.

c) Periodically determine the hotel’s daily water consumption curve Every few months, the hotel should take hourly readings of its bulk meter over one complete day and use the collected data to determine its daily water consumption curve. An example of a hotel’s daily water consumption curve is given in Figure 2-4. In most hotels, water consumption peaks in the morning and afternoon but should be negligible from 1:00 AM until 6:00 AM. If water use remains unexplainably high during the night, the property is probably loosing a significant amount of water through leaking pipes and plumbing fixtures and should take prompt action to correct these problems.

Figure 2-4: Hourly flow recorded on the bulk water meter of a large Barbadian beach resort (>150 rooms)

-

2,000

4,000

6,000

8,000

10,000

12,000

Mid

nigh

t

2:00

4:00

6:00

8:00

10:0

0

Noo

n

14:0

0

16:0

0

18:0

0

20:0

0

22:0

0

Time

Ave

rage

hou

rly w

ater

con

sum

ptio

n (im

peria

l gal

lons

per

hou

r)

Figure 2-4 clearly demonstrates the value of this recommendation. The average hourly water consumption of this property is surprisingly constant regardless the time of day or night, even though there are no activities that justify a large water use much past midnight. Typical cost: Collecting hourly bulk water meter readings over a 24-hour period requires a

minimum amount of labor. The cost of conducting this check once a month is, therefore, insignificant.

d) Ensure that all showers are equipped with effective low-flow showerheads or flow restrictors Ensure that all showerheads installed in guestrooms, staff changing rooms and public areas consume no more than 9.5 liters per minute. Higher showerhead flows needlessly waste water

and energy. For example, a 100-room hotel with 80% occupancy and 15-liters per minute guestroom showerheads can waste each year approximately 5,700,000 liters of water and 155,000 kWh of energy.9 4 Well-designed low-flow showerheads generate a satisfying shower flow while consuming

between 7.5 to 9.5 liters/minute. They are readily available on the market and come in a wide range of price, quality, material, finish and style. Several manufacturer also sell tamper-proof low-flow showerheads, which can be installed, if need be, in public and back-of-house areas.

4 Flow restrictors are small washers or tubes that are placed in the water pipes ahead of

plumbing fixtures (e.g., showerheads, faucets, hose bibs) to restrict their output to less than 9.5 liters per minute. Since flow restrictors reduce the output of the existing showerheads, they should be used only if they do not significantly affect the strength and quality of the shower flow.

Typical cost: § US$ 5 to 30 for a low-flow showerhead depending on quality, material,

type and style § US$ 0.25 to 0.50 for a flow restrictor

Typical payback: § 2 to 6 months for low-flow showerheads § 1 month or less for flow restrictors

e) Equip faucets with suitable flow aerators A flow aerator is a simple water-conservation device that screws directly at the end of a faucet reduces its output without affecting, in most cases, the “feel” of the flow. A flow aerator is basically a nozzle that restricts the output of a faucet either by mixing air into the flow, throttling the flow through a small aperture or splitting the flow into a spray pattern. Aerators should not be confused with screen caps, which have no effect on the flow rate of the faucet. Aerators require little maintenance; they must, however, be periodically cleaned and descaled to ensure they operate effectively. The aerators should be suited to the use given to the faucets on which they are installed. The following table presents the rated outputs and recommended applications of the various aerator models available on the market.

9 These calculations assume double room occupancy, a 15-minute shower flow per guest per day, an efficient showerhead flow of 8.5 liters per minute, a cold water temperature of 20°C and a shower water temperature of 41°C.

Table 2-10

Rated output (see Note 1) Recommended application

0.5 USG10/min (1.9 lit/min)

1.0 USG/min (3.8 lit/min)

§ Employee bathrooms (see Note 2)

§ Public bathrooms (see Note 2)

§ Hand-wash sinks in kitchens (see Note 2)

1.5 USG/min (5.7 lit/min)

2.0 USG/min (7.6 lit/min)

§ Employee bathrooms

§ Public bathrooms

§ Guest bathrooms

2.2 USG/min (8.3 lit/min)

2.5 USG/min (9.5 lit/min)

§ Work area faucets in kitchens, bars, laundry, etc.

Note 1: Aerator output is rated at a line pressure of 60 psi (4.2 kg/cm2). Depending on the water pressure, the actual output of an aerator may, therefore, be different from its rated output.

Note 2: The property should only purchase 0.5 and 1.0 USG/min aerators that produce a spray-like flow (similar to a showerhead flow) — these aerator models are much more effective than the high-efficiency aerators that generate a single water stream.

Typical cost: § US$ 1.00 to 2.00 for a “standard” aerator

§ US$ 2.00 to 4.00 for a tamper-proof aerator § US$ 3.00 to 6.00 for a swivel aerator

Typical payback: § 3 to 6 months in guest bathrooms § 1 to 3 months in public and staff bathrooms § 1 week to 1 month in kitchens and bars

f ) Use the shut-off valves to reduce high faucet flows The output of faucets can be reduced by partially closing the shut-off valves that are generally installed on the pipes that convey water to the faucets. These valves are often wide open and, thus, subject the faucets to the full pressure carried by the water distribution system. This measure should be applied to all possible faucets that cannot be equipped with flow aerators or that still produce more water than necessary even when equipped with aerators. Typical cost: This measure requires no capital

investment and less than 5 minutes of labor per faucet.

Typical payback: This measure offers an immediate payback. Water savings can be equivalent to those achieved by installing a faucet aerator.

10 One US gallon (USG)= 0.83 imperial gallon=3.78 liters.

g) Install flow restrictors on all possible hose bibs and faucets that cannot be equipped with aerators or cannot be controlled by adjusting the shut-off valves Flow restrictors are small washers or tubes that are placed in the water pipes ahead of plumbing fixtures, such as faucets and hose bibs, to restrict their output to less than 9.5 liters per minute. A photograph of flow restrictors is presented in section 6.2.4. Since the periodic maintenance of flow restrictors (cleaning and descaling) requires some effort, these water conservation devices should be installed only on taps that cannot be equipped with aerators or shut-off valves. Typical cost: US$ 0.25 to 0.50 per unit Typical payback: § 1 to 2 months in guest bathrooms

§ 1 month or less in public bathrooms, staff bathrooms, kitchens, bars and hose bibs

h) Install pedal valves in kitchen and bar faucets Pedal valves allow bar and kitchen employees to operate a faucet simply by stepping on a valve located under the sink. The flow shuts off automatically as soon as the pedal is released. The use of pedal valves saves water, reduces food-borne cross contamination by allowing hands-free faucet operation and reduces the wear and tear on standard faucet valves by eliminating the twisting and over-tightening of faucet valves. In tests conducted in US hotels and restaurants, the use of pedal valves saved from 100 to 400 m3 of water per year per sink. Typical cost: US$ 100 to 500 per pedal valve depending

on quality and design Typical payback: 3 months to 1 year in frequently used

kitchen and bar sinks i ) Provide adequate maintenance to the property’s toilets Water audits conducted in Caribbean hotels have revealed that it is not uncommon to find leaks in more than 25% of a property’s toilets. Although most individual leaks are small, generally wasting less than 0.5 liters per minute, leaking toilets can often account for 5 to 10% of the total volume of water consumed by a hotel. The basic maintenance checks that should be conducted on gravity-flush toilets are listed below. 4 Ensure that flapper valves seal properly. Clean or replace old flapper valves as necessary. 4 Clean the scale and other deposits that may prevent the flapper valve or mechanism from

sealing properly the outlet of the water tank.

4 Check for and repair broken toilet flush mechanisms. A damaged or jammed flush mechanism can waste more than 20 liters per minute (or 29,000 liters per day) until it is detected and corrected.

4 Adjust the float valve to achieve a consistent and reasonable water depth in all toilet tanks. § If the water level is too high, the toilet will use too much water with each flush or may

constantly lose water through the top of the overflow pipe. § If the water level is too low, the toilet will not function properly and will have to be

flushed more than once to evacuate the waste. 4 Periodically check the toilet tanks to ensure that the water depth is at the predetermined

height. The optimal water level is often indicated by a mark on the inside of the toilet tank, or it should be determined by the maintenance department for each type of gravity-flush toilet used on property.

4 If applicable, ensure that all water conservation devices are property installed in the toilet tank and do not interfere with the flush mechanism.

Typical cost: The cost of providing regular preventative maintenance to toilets is minor.

Most maintenance operations require only labor or relatively inexpensive spare parts.

j) Install toilet dams, displacement devices or early-closure devices on all possible toilets that are equipped with large water tanks and consumed more than 15 liters per flush The following water conservation devices are designed for use on “conventional” toilets (i.e., toilets equipped with large water tanks and which use more than 15 liters per flush) and can reduce by 1 to 4 liters the amount of water used for each flush. 4 Displacement devices are objects, such as bags or bottles filled with water, that are placed in

the water tanks of conventional toilets to reduce the volume, but not the height, of the water stored in the tanks. Displacement devices must not interfere with the flush mechanisms and should be attached to the tank wall to prevent them from migrating inside the tank.

4 Toilet dams are flexible metal panels that are used to block off part of the water tank of

conventional toilets and, thus, reduce the volume of water that drains to the bowl with each flush.

4 An early-closure device replaces the existing flush valve or acts on the existing flush valve

forcing it to close early and, thereby, saving water. There are a large variety of early closure devices currently available on the market.

Note: 1) These water conservation devices cannot be automatically installed on all

conventional toilets. The property will have to determine by trial and error which devices can be installed on its conventional toilets.

2) These water conservation devices should never be installed on water-saving toilets that use 6 liters/flush (1.6 USG/flush). These toilets are already designed to use a minimum of water and won’t operate properly if they are equipped these water conservation devices.

Typical cost: § US$ 1.50 to 3.00 for toilet dams

§ US$ 1.00 to 2.00 for commercial displacement bags § US$ 4.00 to 10.00 for early-closure devices such as short flush flapper

valves Typical payback: 3 months to 1 year k) Install flow diverters on all toilets that have excessively long toilet bowl refill cycles A flow diverter is a water conservation device, which is placed at the end of the hose that feeds water to the toilet bowl’s refill pipe, and diverts to the water tank part of the flow that would otherwise drain to the toilet bowl. The function of a low diverter is to: 4 regulate the volume of water that is used to refill the toilet bowl; 4 set a suitable water level in the toilet bowl (very often the water level in the toilet bowl is

unnecessarily high); and 4 avoid overfilling the toilet bowl (once the water reaches the maximum allowable level in the

bowl, all additional water added to the bowl is automatically discharged from the toilet). Flow diverters can be used on all gravity-flush toilets which have excessively long bowl refill cycles (that is, toilets where the bowl fills up faster than the water tank), and can save from 0.5 to 2 liters per flush. Note: Flow diverters cannot be automatically installed on all gravity flush toilets. The

maintenance staff will need to determine which toilets can be equipped with these devices.

Typical cost: US$ 1.0 to 2.5 per unit Typical payback: 3 to 6 months Miscellaneous Water Conservation Recommendations 4 Encourage and motivate the staff to participate in the property’s water conservation program. 4 Encourage guests to participate in the property’s water conservation efforts, for example by

offering a towel reuse program. 4 Ensure that all new toilets installed on property are water-saving toilets which consume 6

liters/flush. However, ensure that the model of water-saving toilets selected by the property has a proven track record in the hotel industry and is compatible with the property’s drainage system (i.e., the diameter and slope of the drainage lines).

4 Install push-button or electronic metering faucets in areas where faucets are often left running needlessly (e.g., staff bathrooms and public bathrooms).

4 Install trigger nozzles on all water hoses. 4 Use brooms rather than hoses when cleaning garden walkways, terraces and pool patios. 4 Harvest rainwater from the property’s roofs. Use the collected rainwater as laundry wash

water and for other operations that do not require potable water. 4 Don’t backwash the pool filters more often than indicated by the pressure buildup across the

filter media (refer to filter manufacturer’s recommendation for the pressure conditions at which backwashing is required). Backwashing a sand filter more often than necessary actually decreases its performance because the backwash flow disturbs the structure of the sand bed and removes the impurities that help remove the fine particles that are contained in the pool water.

4 Base the duration of the filter backwash step on the quality of water discharged from the

filter rather than on a fixed length of time. The operator should end the backwash step as soon as the water discharged from the filter is clean. Extending the backwash operation beyond this point wastes water and provides no additional benefit.

4 After backwashing the filter, use a very short rinse step to clear impurities from the filters.

Most equipment manufacturers recommend that the filter be rinsed for 15 to 30 seconds. 4 Adopt water efficient practices in grounds operations: § Irrigate the grounds during the late evening, night or early morning. § Give preference to drought resistant plants to minimize irrigation needs. § Use compost to increase the water retention capacity of the soil. § Use mulch to reduce evaporative losses from garden beds. § Use soil moisture sensors to ensure that grounds are watered only when necessary. § Group plants that have similar water needs to avoid having to irrigate all of the grounds at

the frequency required by the least drought resistant plant. ENVIRONMENTAL MANAGEMENT SYSTEMS (EMS) There is a growing demand for and interest in Environmental Management Systems (EMS) on the part of Caribbean hoteliers. International EMS certification programs such as ISO 14001 and Green Globe 21 have reinforced the need for an independent verification of the EMS, but it is the scope and implementation of the EMS that can influence water and wastewater management. The basic structure of an EMS consists of the following elements: 1) corporate policies, 2) assessment, 3) objectives, 4) targets, 5) operations, 6) monitoring and evaluation and 7) corrective action. There are other elements of the EMS, such as emergency preparedness, but

these seven elements combine for continuous improvement of water and wastewater management.11 An effective EMS should cover all issues related to the handling and use of water, and the treatment and safe discharge of all wastewater. The financial benefits come from reduced purchases and/or production of water12,reuse of water for non-potable applications, chemicals for water and wastewater treatment, and any avoided penalties from unlawful discharge of wastewater. The EMS Affects Water Use in a Number of Ways: 4 Corporate Environmental Policy: The environmental policy statement articulates the

understanding and commitment of the Property to minimize the environmental impact associated with its operations. Within this context, water is identified as a precious resource, while wastewater is seen as pollution source if not treated and discharged properly.

4 Environmental Purchasing Policy: The environmental purchasing policy ensures that

purchasing decisions take into account the water efficiency of plumbing fixtures and water-using equipment such as showerheads, faucet aerators, laundry washers and irrigation systems.

4 Objectives, Targets and Action Plan: The Property’s environmental policy is translated into

action through a three-level system of objectives (e.g., to improve efficiency or reduce overall water consumption, or to introduce other sources of water for non-potable sources, such as rainwater for laundry), targets (e.g., improve water use index by 10%) and action plans (i.e., specific steps to be taken, when and by whom). This builds accountability in the system.

4 Training in Best Practices: The EMS will introduce changes in Standard Operating

Procedures in order to reinforce the environmental management programs. The effective application of the new “best practices” will require training, increased awareness and proper motivation of the staff. Some of the key, but often overlooked, best practices for water conservation are simple things like daily water meter reading for major leak detection and toilet, and checking for leaking taps in guest rooms by housekeepers.

4 EMS Performance Monitoring: On a periodic basis, the Property management will review the

actual water consumption data relative to the baseline and targets established in the EMS. If wastewater is treated on-site for reuse or final discharge, the monitoring program might also include the analysis of treated effluent samples to ensure the suitability of the treatment provided prior to discharge or reuse.

11 The EMS covers other environmental aspects such as energy, solid waste and hazardous materials. 12 For water that is produced on-site (e.g.-wells or reverse osmosis), the production costs include energy, depreciation and maintenance.

As noted earlier, two of the Barbados hotels (Hotel A and Hotel C) have achieved Green Globe certification for the EMS and adoption of “best practices.” These are also the two hotels that have achieved the highest water use efficiency. POLICY INSTRUMENTS FOR THE PROMOTION OF WATER AND WASTEWATER MANAGEMENT IN THE HOTEL INDUSTRY There are a number of policy instruments that the Government of Barbados can introduce to facilitate improvement in water management within the hotel industry. The instruments can be classified in the following categories: fiscal or tax policies, infrastructure policies, standards and rating systems and water/wastewater pricing policies. Examples of each are provided below: Fiscal or Tax Policies: Instruments that can improve water use efficiency include: reduced import duties on preferred water-efficient technologies and products and tax deductions or credits for investments in water use efficiency and water reuse (e.g., laundry or irrigation). Water Supply/Wastewater Infrastructure Policies: As noted earlier, there is adequate water service to Barbados hotels, however, given the scarcity of the resource, any efforts by BWA to extend the water leak detection and repair to commercial clients could further improve the system efficiency. Other infrastructure policies that would improve water and wastewater management in Barbados hotels include: 4 Private water (graywater) supply among multiple establishments. 4 Subsidies for wastewater hook-up when centralized system are in place. 4 Standards for wastewater system operators for those with on-site treatment. BWA may also want to encourage collective efforts by hotels (or through third-party operator) and development of centralized treatment schemes connected to golf operations.13 Standards, Codes and Rating Systems: Standards can be divided into environmental quality standards (e.g., water quality), discharge standards (e.g., wastewater effluent quality) and environmental management system standards (e.g., ISO 14001 and Green Globe). Barbados has an existing building code that requires rainwater catchments and cisterns. Rating systems, though currently not in use, can relate to performance of equipment (e.g., efficiency ratings) or practices, or both. Water/Wastewater Pricing Policies: The pricing of water and wastewater treatment services can be an effective way to influence the behavior of Barbados hoteliers. Higher water prices will induce conservation and investments in efficiency. Wastewater surcharges, typically tied to water bills, can induce hotels that are currently operating their own treatment systems to connect to centralized systems (since they are paying for that service anyway). Groundwater extraction permits with user fees can induce conservation and efficiency where otherwise the water use is priced at the production cost (e.g., pumping cost).

13 Irrigation of gold courses with treated wastewater is a common practice in Florida.