Green Business case study

Aims of this project

The objectives for the Renvyle House Hotel was to reduce on-site energy usage and water usage in addition to reducing the amount of waste being disposed of in landfill sites without in any way compromising the quality of service or levels of comfort offered by the hotel to its customers.

Project description

As a first step, Renvyle House Hotel drew up an Environmental Policy Statement, which would serve to guide the various actions required in order to improve environmental performance in areas such as energy usage, water usage and waste reduction. The adoption of this policy statement, coupled with the implementation of a training programme for all managers and staff members, further reinforced the hotel's commitment to a programme of continuous improvement.

Achievements and lessons

The following savings were achieved:

• A 50% reduction in waste sent to landfill for disposal. This represents yearly savings of €5,500.
• The need to purchase disposable shampoo and conditioners miniatures for guest bathrooms has been eliminated as a result of switching to refillable dispensers. This measure has generated savings of €8,000 each year.
• The installation of 60 CFL bulbs throughout the hotel complex has generated savings of €3,500 annually in reduced electricity consumption due to the long-lasting nature of these bulbs, which have a continuous use lifespan of approximately 12 months.
• By switching from paper napkins to linen napkins, (which are laundered and re-used), savings of €2,000 annually have been achieved.
• By reducing the flush volume of each of the 84 cisterns within the Hotel an annual saving of at least 60,000 litres of water has been achieved.
• The largest single reduction (88%) in waste being sent to landfill was achieved in the household section of the hotel through waste segregation at source; judicious purchasing decisions and increased staff awareness. In areas such as waste plastics and paper, disposal reductions of 80% and 90% respectively were achieved and approximately 47% of kitchen waste was diverted from landfill.
• This reduction in electricity consumption was mainly due to the installation of Compact Fluorescent Lights (CFLs) in areas such as corridors, reception rooms, entrance halls and other common areas, which are lit for long periods.

More information

Throughout the project increased awareness among staff members coupled with their commitment to adhering to the hotel's new policies on resource efficiency helped to improve on-site environmental performance.

For more information on this project contact: Ronnie Counihan, Chief Executive, Renvyle House Hotel, Connemara, Co. Galway, telephone 095-43511 or fax 095-43515.  Email: renvyle@iol.ie. Website: www.renvyle.com

Source:  Cleaner Green Production Programme