Resource efficiency saves Tullamore Court Hotel €70,000 per annum

The Green Hospitality Programme (GHP) has launched a new booklet for the hospitality sector – Resource Efficiency in the Hospitality Sector.

The Green Hospitality Programme (GHP) has launched a new booklet for the hospitality sector – Resource Efficiency in the Hospitality Sector.

This booklet contains a case study on how to reduce utility costs through resource efficiency. It features GHP members including hotels, restaurants, pubs and contract caterers who have implemented waste prevention measures, resulting in significant costs savings.

The Offaly case study highlights how the Tullamore Court Hotel saved €70,000 per annum by switching from LPG to Natural Gas and installed a Combined Heat and Power (CHP) unit to reduce energy costs, reducing CO2 by 507 tonnes per year.

Being resource efficient reduces the impact of business emissions on the environment. Highlighting how protecting the environment, can go hand in hand with reducing costs; this booklet features 19 of Ireland’s greenest businesses. The booklet which is aimed at improving resource efficiency through, simple, no cost and low cost solutions will be circulated by the Irish Hotels Federation and is also available to download from www.greenhospitality.ie

In recent years, Green Hospitality Programme members have reduced their waste going to landfill waste by 80%, reduced water consumption by 30% and reduced their energy consumption by 20%, through the implementation of the GHP standards and criteria. Since 2008, the GHP has saved businesses €15million; €6.2millon in 2011.

Waste management is one of the simplest tasks any hospitality business can undertake with no or low cost solutions that are easy to implement. Water costs are another significant expenditure for the hospitality sector. Up to 50% of high quality drinking water consumed by hotels is used to flush toilets; simple measures such as controlling water flow to guest showers and taps can result in considerable savings.

Energy costs are by far the largest utility costs for the hospitality sectors and managing and controlling these costs is essential for survival. The booklet offers many practical examples of how hospitality business have managed costs and moved towards renewable energy.

Speaking at the launch, Minister for the Environment, Community & Local Government Mr Phil Hogan TD, said, “Ireland is recognised worldwide as a country where nature and the environment are relatively unspoiled, yet offers 1st class facilities. This booklet shows how the hospitality sector is managing their environmental footprint and taking action to minimise energy consumption, water consumption and reduce waste sent to landfill. Any supports that can help businesses to cut costs rather than jobs is hugely important in this current economic climate. The Green Hospitality Programme provides the opportunity for tourism businesses to become leaner and cleaner in their day to day operations, allowing the industry to not only survive in these difficult times but to grow in the future.”

James Hogan, Green Hospitality Programme, said, “Businesses listen to other businesses, which is why we produced this resource efficiency booklet highlighting the significant savings that can be made from implementing an Environmental Management Programme. Many of the savings that can be achieved are at no cost or low cost to the business, with simple steps delivering excellent results.  We are also aware of how customers, including corporate and government departments are now choosing sustainable hospitality services. Resource efficiency clearly benefits the reputation of a business as well as the bottom line.”

Dara Lynott, Deputy Director General, EPA, commented, “Being resource efficient makes economic as well as environmental sense. Working with the stakeholders, including sectoral groups, hotels, contract caterers and other tourism businesses, GHP has turned into an exemplar programme showing what can be achieved with a focused and enthusiastic approach. I congratulate the Green Hospitality Programme on their achievements in making the hospitality sector a more sustainable one and sharing their experience with the hospitality sector.”

The GHP is an Irish certification programme specifically designed for the tourism and hospitality industry. The focus of the GHP is to allow the Irish Hospitality Sector to position itself as one of the leading “Green” destinations in the world. It offers up to four levels of certification which members can strive to achieve – Eco-Label, Silver, Gold and Platinum. The environmental criteria prescribed by the programme are designed to assist businesses reduce costs through implementing an effective environmental management system

All levels of the Green Hospitality Programme require businesses to achieve a set of mandatory requirements. These criteria are focused mainly on the business implementing an Environmental Management System (EMS) and then generally measuring and assessing where the business stands in relation to Waste, Water, Energy, Biodiversity, Social Responsibility and Green Purchasing.

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