Monday 26 September 2016

Resource efficiency saves Cork businesses €30k per year

Published 17/01/2013 | 08:56

THE Green Hospitality Programme (GHP) has launched a new booklet for the hospitality sector – Resource Efficiency in the Hospitality Sector - showing businesses how to save money.

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This booklet contains numerous case studies – five from Cork - 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.

It is estimated that the average GHP member hotel has saved €30,000 per annum.

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

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.

For example, water costs are a 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.

The booklet offers many practical examples of how hospitality business have managed costs and moved towards renewable energy.

Cork examples include: SWITCHING TO LEDS - The Castlemartyr Hotel in east Cork installed energy efficient lighting as a cost efficient solution to reducing electricity costs. The savings in the first year were €38,800 with a predicted saving of €175,000 in energy costs over the life span of the LEDs (five years). The CO2 emissions were reduced by 135.7 tonnes per annum. GOOD ENERGY MANAGEMENT – The Radisson Blu Hotel and Spa, Little Island implemented a focus on energy management programme which resulted in electricity consumption reducing by 19% and gas consumption reducing by 6% over two years, and an overall cost reduction of €70,000.

"Any supports that can help businesses to cut costs rather than jobs is hugely important in this current economic climate," said environment minister Phil Hogan at the launch. "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 of the Green Hospitality Programme said "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."

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