Subscribe
Share
Past Issues
Translate
Friday 4th October 2015
View this email in your browser
The Considerate October 2015
This month's topic:
Waste & Recycling
ESOS Energy Audit !!!ESOS Deadline 5th of December 2015!!! Is your hotel ready for the ESOS energy audit? If not, please contact our Sustainability Manager Leyla Basacik as she can help and guide you through the process and answer any of your questions leyla.basacik@con-serve.com
Highlights and Headlines CONSIDERATE HOTELS Stories that impress us Mandarin Oriental Hyde Park, London & Edwardian Radisson Blue lead by examples. Read more about the management and streamlining of waste
CONSIDERATE SUPPLIERS Companies that inspire us Read the story of our Considerate supplier Hypnos Beds The most comfortable beds in the world
STORY OF THE MONTH Organisations that motivate us Read more about how you can work together for a world without waste with WRAP
CONSIDERATE PERSONALITY People that move us Our guest of the month is Gwen Powell Founder and Project Manager for CleanConscious
CONSIDERATE SUPPLIERS DIRECTORY Updated each month, the full rundown of our accredited suppliers
Trends that drive us: WASTE, WASTE and again WASTE “Holistic waste management could save countries hundreds of billions USD and reduce greenhouse gas emissions by up to 20% annually” according to the UN. The UNEP’s (United Nations Environment Programme) latest statement confirms that inadequate waste management has become a major public health, economic and environmental problem, with 7-10 billion tonnes of urban waste produced each year and 3 billion people worldwide lacking access to controlled waste disposal facilities. Read more about the Global Waste Management Outlook here. The hotel industry has its own staggering facts on waste: according to Wrap- the UK’s hotel industry as a whole throws away a mind-blowing 290,000 tons of food wasting £450 million a year!!!! An 800 -bedroom property will be using and wasting up to 50.000 plastic bottles a year. A guest staying in an Business hotel will be creating 1kg of waste- on average. The Co2 released by all this waste is very difficult to calculate, but rest assured it runs into the 0000000 of tons yearly. A clear case of Waste being an active contributor to global warming. However, for anyone following this and last week’s headlines on happenings in NY at the UN Global Summit meeting, the declaration of 17 (!) new Sustainable Development Goals brings a message of hope for the environment.
There is no longer any denial that climate chance is intrinsically linked to poverty and the refugee crisis we are currently experiencing in Europe and it therefore finally moved up on the political agenda of world leaders. Thanks to the Pope’s most recent appeals to the House of Congress and the UN gathering on the moral responsibility humanity has when it comes to saving our planet’s ecosystem, even the staunchest Climate Change deniers are finding it increasingly hard to defend their little melting ice (Berg?) So back to waste- since 2012 the hotel industry has no longer been able to send food waste to landfill- and that marked the beginning of a massive behavioural change within the industry, diverting thousands and thousands of tons, saving millions of £. Organisations such as WRAP, PlanZheroes, CleanConscious and Whole World Water are offering hotels invaluable support and solutions for all waste issues within those establishments, be it food, cooking oil, plastic bottles, bathroom amenities or other. As always, we have been awed by some of our member’s incredibly dedicated and trailblazing efforts, and only have space to highlight but a few below. Should you wish you read more case studies please do log into our Knowledge Hub.
Xenia zu Hohenlohe, Marketing Director Considerate Hoteliers
CONSIDERATE HOTELS Stories that impress us
The Mandarin Oriental Hyde Park, London The hotel's biggest achievement in the year of 2014 is a streamlining of waste streams, which was achieved by analysing their waste tonnage and tracking where waste is coming from, by installing new bins in all hotel areas to utilise available waste streams (mixed, paper, general waste etc.) and by investing in a capital investment of meat and oil recycling as well as 4 food macerators. In addition, the hotel has invested in a food waste compactor in 2014, which they have now included in their four main kitchen areas including Bar Boulud, Hestons restaurant, the main kitchen and the canteen. This has enabled them to minimise the amount of waste that is used in their compactor bags and along with, paper, cardboard, mixed recycling, meat and oil they have achieved a 55% recycling rate. The Mandarin Oriental Hyde Park has established matrix's for all their waste streams and utilities, which are monitored monthly. Based on results, future developments are devised to address a possible improvement. EG: food waste was a major concern at the hotel in 2010-2012 and the Meiko system was implemented to address this in 2013. The hotel is also benchmarked against the other Mandarin Oriental hotels, which is split into regions; Europe, America and Asia. A performance report per property and region is sent to all hotels to measure waste and utilities as well as projects and cost savings that could be utilised by us. Waste management practices have been a major focus in 2014/ 2015 including: 1) Print Management System, saving paper, 2) Waste Management System as discussed, 3) Energy Management System capital investment to upgrade our BMS in 2014 allowing more control of our heating and A/C controls , 4) Guest room cards offering guests the option of not laundering sheets and towels daily, 5) Responsibility to our Community with donations throughout the year, including a public initiative in our restaurants supporting Food for the homeless, donation of furniture and clothing
They have established a goal of 65% waste not being put into compactor bags, but into our other green friendly waste stream; food maserator and mixed recycling. Their policy is to separate rubbish and bins are provided to all departments. Monthly monitoring through the waste matrix and figuers are provided by their waste management companies. This is presented on a monthly basis to the management committee on what has been achieved. Waste steams in kg are not tracked per department, but regular audits have been taken place and heads of department review these procedures based on findings. Solutions for various waste streams are: 1) Food macerator system as above 2) Installed deep fat fryer oil is recycled as well as meat bones recycling in 2013 3) New recycling bins installed in kitchens and housekeeping pantries
The Edwardian Radisson Blu Responsible Waste Management is an important focus of operation for the Edwardian Radisson Blu, particularly as their hotels are located in urban habitats. Their approach to achieving Zero Waste is based on the following methodology: Reduce the total amount of waste coming into, being used within and going out of the operation in order to reach the goal of Zero Waste Reuse the total amount of waste being reused prior to coming in and within the operation Recycle the total amount of waste going out and coming back in as another type of product and/or purchasing recycled products. Waste should be viewed as a resource rather than waste. An innovative and new way of addressing the issue of Zero Waste Management is through the principles of the Circular Economy as opposed to the Linear Economy. These are globally recognised principles, which focus on the leasing rather than purchasing of products and up-cycling rather than basic recycling. The Edwardian Group, London is exploring the various ways and means of introducing the principles of the Circular Economy. Examples our Zero Waste Management actions of the Edwardian Radisson Blu include: Batteries recycling in place
Reusable material newspaper bags introduced across the group Paper hand towels removed from all public area rest rooms with an annual saving of £14k in paper hand towels across the group annually Recycling of used toner cartridges with supplies team via Heathrow by financial controllers Separation of cardboard/paper, glass, general and food waste. All nonrecycled waste is incinerated helping to produce electricity to 35,000 homes All night reports stored electronically and plain recycled paper used guest billing Re-chargeable battery tea lights introduced in all public areas, rather than use of tea lights All Conference and Banqueting invoices sent out electronically Seven Dials Dry Cleaners now supply bio-degradable laundry bags for guest laundry and dry cleaning All printed collateral is produced on recycled paper throughout the group Recycled photocopy paper rolled out across the group Reusable vinyl bathmats introduced to all guest bathrooms at Heathrow in lieu of laundering linen variety daily Ongoing research is being conducted to determine how the group can improve its overall Carbon Footprint through its Zero Waste Management programme Further initiatives of waste management included: All meeting and event teams send invoices out via email reducing the use of paper. All printed colateral is now produced on recycled paper as standard and recycled photocopying paper has been rolled out across the group and is the only paper that employees can purchase Disposable cups have been removed from all staff canteens reducing disposable waste Introduction of doggy boxes for guests to take food away with them to avoid wastage Introduction of electronic tablets at all reception desks eliminating the need for printing registration cards for all arriving guests The initiatives are implemented group wide, but there is no system in place to monitor the reduction. The initiatives mentioned above have been implemented by clearly defined procedures like SOP's, which are communicated effectively through the internal portal, internal green meeting minutes and through relevant emails to concerned parties. Diligent supplier selection enables the Edwardian Radisson Blu to work with like-minded companies to help them to work towards achieving their goal of zero waste management. Further investment in electronic technology to reduce paper usage is planned.
CONSIDERATE SUPPLIERS Companies that inspire us
Hypnos Beds Through their Environmental and Carbon Management Plan, Hypnos Beds is committed to excellence in their ‘green’ strategy, systems and products. Their strategy includes clears objectives, activities and targets for environmental improvement based around (1) a ‘Lean and Green’ operating culture, (2) carbon reduction and carbon offsetting, and (3) recycling and re-using waste, within our factories and offices as well as at the end of our products life. Their products are made by hand rather than by ‘energy dependent machines’ and all are 100% recyclable when de-constructed at the end of their life. Further to this, as much as 40% of the comfort fillings used in the production of all Hypnos’ beds are made using recycled materials. Our new product designs focus on sustainable, natural and synthetic-free materials. All their suppliers are required to demonstrate similar environmental commitments. Hypnos operates a furniture collection and recycling service, which ensures all beds are recycled meaning 100% landfill avoidance. Indeed all Hypnos mattresses and divans are 100% recyclable at the end of their life and it is this dedication to sustainability and recycling, which has meant Hypnos is now recognised as the only carbon neutral bed manufacturer within the UK. It is these defining factors that set Hypnos apart from many other bed manufacturers. Hypnos provides a revolutionary collection, disposal and recycling service for old beds, helping its clients to reduce their carbon footprint and to recycle at the same time. This gives its customers a cost effective, environmentally friendly and responsible alternative to landfill. Hypnos is also constantly looking at how to recycle and re-use old beds, creating value and benefits for other industries. The recycled raw materials are currently used within a range of alternative manufacturing processes - metal hinges and springs are recycled back into steel products, timber into MDF, wood shavings are used for Biomass fuel, foam reused in carpet underlay and textiles recycled into insulation products or briquettes for industrial heating. Even the packaging materials from new beds are also recycled! This service for old beds and sofa beds is available for all Hypnos’ clients whether they are replacing their old beds with new ones, or simply need to use the disposal service to get rid of any used beds. This special, bespoke service provides customers with an environmentally friendly way to dispose of their beds and is the
first of its kind in the industry. All Manufacturing waste is collected and returned to suppliers for reprocessing and re-use.
STORY OF THE MONTH Organisations that motivate us
Clean Conscious CleanConscience offers the UK hospitality industry an unprecedented opportunity to see their soap and toiletry waste as a resource and to work and support their local communities and charities. Thirty-five percent of the UK Serviced Accommodation Sector generates somewhere in the region of 3500 tonnes of soap and toiletry waste annually. According to the UK Waste Hierarchy, this waste stream should be seen as a resource rather than being landfilled or incinerated. After 22 months of research and trials it became clear to Gwen Powell that the UK should, and could, solve the problem of hotel housekeeping waste on a localised, easily replicable model. Powell founded, and is now Project Director, for CleanConscience, a Charitable Incorporated Organisation, with social enterprise at its core. Her vision and business strategy is to keep the partially used soap and toiletries in the UK. Rather than transport the recovered items across the UK to a centralised point to be reprocessed, Powell’s idea is to create satellite hubs, each dealing with their own catchment area’s soap and toiletries. This model will allow for hotels to interact with their local communities and support local charities on a very personal level. It will also add value to their environmental and/or sustainability policies and enable them to report to their stakeholders with a true triple bottom line. Although US equivalent Clean the World has been recycling soap and toiletries since 2009, there wasn’t an option for the UK Hospitality Industry to take part in a similar initiative. It was only when CleanConscience opened the doors to its recycling operational unit on 1 July 2015 that this became a reality. Shortly after announcing that they were ready to start rolling out their TurnKey™ Solution for hotels within a 30-mile radius of their unit outside Maidenhead, Powell had forward-thinking hotels like Brown’s Hotel (Mayfair), The Ritz London, The Dorchester, The Cavendish, The
Capital and Levin Hotel, Sanderson, and St Martin’s Lane signed up. Projections show that each CleanConscience satellite hub will be able to easily service 4000 hotel rooms. This will prevent approximately 50 tonnes of soap and toiletry waste from going to landfill, or being incinerated, in each catchment area annually. CleanConscience satellite hubs will either be positioned to provide UK-wide coverage, or as a result of their being a critical mass of hotel rooms in a particular region. The sequence and location of these satellite hubs will be determined by demand. Powell is working with forward-thinking hotels in Scotland that are coming together to incubate the Edinburgh CleanConscience satellite hub. Other satellite hubs being considered are Birmingham, Manchester, Brighton, Southampton, Cardiff, Bristol, Glasgow, Belfast, and Dublin is also in the pipeline.
WRAP First established in 2000, WRAP is a registered charity. WRAP works with UK governments and other funders to help deliver their policies on waste prevention and resource efficiency. WRAP is a registered Charity with a vision of a world where resources are used sustainably. It works in partnership with governments, businesses, trade bodies, local authorities, communities and individuals looking for practical advice to improve resource efficiency that delivers both economic and environmental benefits. Here a few facts and figures on the hospitality sector and waste as per WRAP’s findings: Serves over 611 million meals a year. Produces approximately 290,000 tonnes of food and associated packaging waste. Sends 57% of this to landfill The cost of food waste from the UK Hospitality and Food Service sector is £2.5 billion per year in 2011, rising to £3.0 billion per year by 2016. In view of these rather impressive figures and in order to support the hotel sector in reducing its food waste, WRAP launched the Hospitality and Food Service Agreement HaFS in 2012 with >70 signatories already lined up.
Working groups were established to support the sector in topics such as procurement and packaging. Signatories are implementing plans to reduce food waste and recycle more. Online tools are available to help businesses take action and make savings. Working with signatories to implement plans to reduce food waste and recycle more. Collaborating with organisations including CIEH. There are now >200 signatories and supporters across the supply chain. For more information on how WRAP can help your hotel, please see their practical solutions here. Or contact us as at Considerate Hoteliers for any tailor-made solutions
CONSIDERATE PERSONALITY People that move us Gwen Powell - CleanConscious South African born Gwen Powell, Founder and Project Manager for CleanConscience, is one of life’s doers; she has already established a viable food waste recycling business, kompost ltd, and put 22 month’s unpaid research into the practicalities of the first UK based soap and toiletry recycling project. She lives in Cippenham (Slough) with her Danish born partner, Dennis Geertsen.
My life motto When you squeeze an orange you get orange juice because that’s what’s inside. An unforgettable place I travelled to in the last year A three week road trip with my mother and aunt to Scotland, via Northumberland and back through Cumbria, stopping off in Orkney and Shetland with the Jarlshof Prehistoric and Norse Settlement being the most memorable place we visited. My favourite hotel Mehves Hanim Konagi, Hacıhalil Mahallesi, Mescit Sokak, No. 30, 78600, Safranbolu, Turkey. In Konagi time stood still, with warmhearted and friendly people inviting you to enjoy their culture and food. Very enjoyable after a 10 day wild camping experience! What does ''Waste & Recycling” mean to you Waste and recycling is my passion, my life, my mission! The oldest piece of clothing in my wardrobe A 10 year old silver coloured Per Una ankle length skirt with black flowers
embroidered on it – always extracts compliments whenever I wear it. The last meal that truly impressed me Fish and chips at Stein’s Fish & Chips in Padstow – the fish portion was just right and the batter melted in your mouth, truly scrumptious! People that inspire me My mother, Elna Kotze, a retired businesswoman, environmentalist, Ashoka Fellow and former Operations Director of the New Economics Foundation (nef). What does responsible tourism/business management mean to you The way in which you deal with a challenge is just as important as dealing with it. My favourite website I don’t have a favourite, but the one I use most at the moment is www.globalhandwashing.org - it is Global Handwashing Day on 15 October ‘15 I travel to work by.. When I’m doing admin it’s by foot, as I have my office at home, when I visit the CleanConscience recycling unit just outside Maidenhead then we go with our little Nissan NV200 van. Seasonal & local favourite produce My favourite seasonal and local produce is strawberries from my mother’s garden. My favourite ‘sustainable’ company Cleaner Products – they are UK manufacturers and suppliers of cleaning products specifically for the hospitality industry and their operations are ISO14001 accredited. My biggest worry about the future I am not a worrier but I would like to see less single-use plastic in circulation. My biggest hope for the future That my vision for CleanConscience becomes a reality and that we manage to startup 10 satellite hubs in the next 18 months.
Call for Entries for the Tourism for Tomorrow Awards 2016 WTTC is excited to announce the opening of the Call for Entries for its Tourism for Tomorrow Awards 2016. This year applicants can enter in the following five categories: Community; Destination; Environment; Innovation; and People. More info here: http://bit.ly/1PJ3u1S
To apply for the Awards, click here: http://bit.ly/1PJ3xKV
CONSIDERATE SUPPLIERS DIRECTORY Updated monthly The Considerate Suppliers Directory is a list of approved suppliers assessed by Considerate Hoteliers to ensure that they: follow a similar ethos to ours; have ethical policies in place; and conduct their business responsibly. Most suppliers offer preferential rates to our members, but you will need to log in to the members area of our website to view these offers. For further information please visit the more detailed directory of our Considerate Suppliers on our website: Please click here.
Aslotel Toiletries and equipment for hotel bedrooms and bathrooms Contact: murray.roberts @aslotel.co.uk Berendsen Textile services supplier Contact: kevin.davies@berendsen.co.uk Crukafe Ltd Beverage Contact: zaisha@crukafe.com
Delphis Eco Eco-friendly cleaning products Contact: sales@delphiseco.com GFL S.A. Bathroom cosmetics and guest amenity products Contact: info@gfl.eu Glamocell Led lighting Contact: rtemple@glamocell-uk.com Hypnos Beds Bed Manufacturer Contact: chris.ward@hypnosbeds.com Lalani & Co. Boutique tea curators Contact: info@lalaniandco.com Original Beans High quality Chocolate Contact: daniel@originalbeans.com Plan Bee Ltd Fully managed beehive service Contact: warren@planbeeltd.com The Fine Cotton Company Housekeeping&Consumables Contact: trevor@thefinecottoncompany.com White Knight Laundry Services Laundry and linen hire Contact: sales@white-knight.co.uk Xeros Cleaning Technologies Contact: dan.barrett@xeroscleaning.com
Website
Google Plus
YouTube