Your SlideShare is downloading. ×
Resource Efficiency workshop by Kuoni for Hotels in Bali November 2013
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Resource Efficiency workshop by Kuoni for Hotels in Bali November 2013

331
views

Published on

This presentation provides an overview of solutions for Resource Efficiency related to Energy, Water and Waste in tropical climate zones

This presentation provides an overview of solutions for Resource Efficiency related to Energy, Water and Waste in tropical climate zones

Published in: Environment, Technology, Business

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
331
On Slideshare
0
From Embeds
0
Number of Embeds
2
Actions
Shares
0
Downloads
107
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. Resource Efficiency in the Tourism Industry Achieving Efficient Environmental Management 13 & 14 November 2013
  • 2. Overview • Energy Management • Water Management • Waste Management • Land & Facility Management
  • 3. in association with …and many more
  • 4. Approaches • Resource Efficiency is an attitude that pervades through ALL levels of operations and involves all levels of management, staff, guests, even suppliers, all the time with customized approaches • There is no one-single-solution or magic wand. It involves awareness, willingness, understanding, motivation, communication implementation and rewards
  • 5. Approaches • Setup a Green Team/Task Force with members of all relevant departments. It pays to have a ‘champion’ of Resource Efficiency who constantly motivates and reminds people, researches opportunities and communicates results. • Make it live: Measure and express in the companies Sustainability Policy or CSR program
  • 6. 1) Energy Management • In General: – Motivations for Energy Saving – Measuring, monitoring, analyzing, communicating • Energy Saving Opportunities – Lights – Rooms AC – Refrigeration & Chillers – Electrical engines – Hot water – Transportation
  • 7. Motivations • Motivations may vary: – Saving money? – Saving the planet? – Looking ‘green’? • Actually, the most valid motivation is ‘improving the business’: research shows companies with good energy policies simply do better overall, very much like companies that have good HRD policies simply do better. • This is an important and universal truth!
  • 8. Electricity Usage
  • 9. Starting • Energy saving starts with measuring and collecting data on current energy usage and costs, to establish the base-line against which improvements and savings are measured… and maintained… Chillers Room lights Public area lights ACs Fridges Kitchens Pumps Hot Water Garden lights Transportation
  • 10. General Understanding
  • 11. General Understanding
  • 12. Measuring & Monitoring • Starts with an assessment: – Determine energy user groups – Count lights, AC’s motors, pumps, chillers, fridges, etc. – Determine measuring points and monitoring methods – Report and recommendations, INCLUDING communication strategies
  • 13. Measuring & Monitoring • Good systems available with easy-to-install (wireless) sensors, linking to central ‘dashboard’
  • 14. Energy Saving Opportunities • Lighting • Room AC’s • Refrigeration • Motors and Pumps • Hot Water • Photovoltaic Energy • Transportation
  • 15. Saving Energy on Lighting • LED Lights • CFL Lights • 30-80% Savings
  • 16. Saving Energy on Lighting Saving Energy on ‘normal’ fluorescent lights in offices, kitchens, back-of-house… Starts the lights at full power, then ‘dials back’ to 70% Can save up to 30%
  • 17. Saving Energy on Lighting Energy-efficient “T5” fluorescent tubes in standard “T8” fixtures save up to 47%
  • 18. Saving Energy on Lighting • Solar Lights • 100% Savings
  • 19. Saving Energy on Lighting Lighting policy, turning off lights when not in use, mainly office and public areas if not using sensors
  • 20. Room AC Controls 1) Room key card, using pre settings on what will be turned on at activation, recommended AC pre- setting 25°C 2) Manual AC settings by housekeeping, recommended AC pre-setting 25°C 3) Information leaflet or sticker regarding recommended room comfort temperature for guests and why (healthier, less energy, less carbon) 4) Automated AC Control System 5) Replacing R22 with Hydrocarbon (Musicool)
  • 21. Automated AC Control System • Controls AC fan-coil based on occupancy of room • Senses occupancy • Senses open doors • Wireless, installs in 20 minutes per room • 25-40% savings possible • No disruption of guest comfort • Bit more sophisticated than ‘Ving’ key card, but same principle
  • 22. Automated AC Controls System
  • 23. Automated AC Controls System
  • 24. F&B Refrigeration • Refrigeration – Variable Speed Compressors (inverter-type) – Retrofit Motor Controllers – Use ‘food simulation’ thermostat – Thermal Energy Storage to avoid peak hours, with Phase Change Materials (1 m3 of this materials can store 50 kWh ‘cooling’) – Cases with 45% savings reported
  • 25. Thermal Energy Storage • Stores ‘cooling’ produced in off-peak hours for use during peak hours • Small: from room fridges to walk-in freezers • Big: From 45 to 500 “TonHours” cooling per module for chiller systems
  • 26. Motors for Pumps, Lifts, etc. • Variable Speed (or Frequency) Drives adjust the amount of energy send to the motor according to the actual load • Most suited for motors with variable loads • 10-20% energy reductions possible
  • 27. Hot Water: Solar Hot Water FREE energy from the sun Benefit: reduced diesel fuel consumption by 50%, from 400 liters down to 200 liters per day Return-on-Investment can be as low as 24 months Discovery Kartika Plaza Hotel Bali The system consists of 144 flat plate solar thermal collectors that operate the hot water system from 7:30am to 6:00pm. 15-20 cubic meters of water is heated from 30-60ºC each day.
  • 28. Hot Water: Heat Pumps • Basically a ‘reversed’ chiller, a Heat Pump “harvests” and “concentrates” heat from ambient air (or from water) into hot water • 1 kWh electrical energy input produces 3-4 kWh thermal energy output PLUS 2-3 kWh of cooling, giving a COP of up to 7 if the cooling effect can be used. • Return-on-Investment can be as low as 18 months
  • 29. Hot Water: Heat Pumps Heat Pumps are renewable energy machines and are considered ‘clean’ energy. They use electricity but very little and they save a LOT of money on ‘dirty’ fuel HEAT PUMPS CAN ALSO EXTRACT HEAT FROM CHILLER RETURN LINES OR COOLING TOWER CIRCUIT TO SAVE ENERGY ON THE CHILLERS! Aston Bali
  • 30. Hot Water: Heat Pumps Aston Bali Case Study New equipment supplied and installed: - 3 Ecotech heat pumps of 30kW each for room's hot water direct supply and for preheated water supply to the laundry - 2 X 6,5m3 insulated and pressurized storage tanks - Simons electrical boiler of 245,5kg/h for steam supply to the laundry - General Electric water softener filter unit of 1,8m3/h ROI 1.5 years through replacement of fuel boilers substantial savings for diesel fuel
  • 31. Hot Water: Heat Exchanger Works similar to the heat pump, but easy to retrofit and can be installed individually for Split ACs
  • 32. Photovoltaic Energy Komune Beach Resort Bali Grid-connected PV Solar Energy is becoming a feasible option with ROIs of 8 years with equipment guaranteed for up to 25 years
  • 33. Transportation • Staff transportation counts • Guest transportation counts • Supply transportation counts • Think: – Bus/Car Pooling for staff/supplies – Electrical motor bikes – Electrical golf carts – Bicycle rental for guests
  • 34. 2) Water Management • In General: – Motivations for Water Saving – Measuring, monitoring, analyzing, communicating • Water Saving Opportunities – Flow rates – Toilets & Urinals – Storm water catchment – Water recycling – Water storage – Avoid Leakage – Reduce laundry (towel policy)
  • 35. Motivations • Motivations may vary: – Saving money? – Saving the planet? – Looking ‘green’? • Again the main driver is cost saving and scarcity of resources • Also Water=Life and can have effects on our health, so providing good quality water is essential to maintain market share
  • 36. Water Usage 34% 39% 10% 2% 5% 1% 2% 3% 4% Cooling System Guest Rooms Restaurant Hotel Kitchens Laundry Gardening Swimming Pool Toilets Staff/Workers
  • 37. Starting • Water saving starts with measuring and collecting data on current water usage and costs, to establish the base-line against which improvements and savings are measured… and maintained…  Flow rates  Toilets & Urinals  Storm/Rain water catchment  Water recycling  Water storage  Avoid Leakage  Laundry (towel policy)
  • 38. Measuring & Monitoring • Starts with an assessment: – Determine water user groups – Ensure that all deep wells have a meter – Determine measuring points and monitoring methods – Check flow rates on all water outlets – Check for leakage – Report and recommendations, INCLUDING communication strategies
  • 39. Rooms • Adopt water efficient flow rates • Install water efficient fittings with “Excellent” ratings • Install water efficient shower heads with “Excellent” ratings • Install water efficient dual flush toilet
  • 40. Rooms Towel and Linen policy of reuse, reducing need for water at laundry
  • 41. Public Toilets • Adopt water efficient flow rates • Install water efficient fittings with “Excellent” ratings • Install water efficient dual flush toilets • Install water free urinals
  • 42. In house laundry • Recycle the rinse water for first wash • Operate washing machines only when fully loaded • Turn off and isolate the steam supply to equipment when not in use (will conserve energy and reduce make up water demand for the boiler)
  • 43. Kitchen • Adopt water efficient flow rates • Install water efficient fittings with “Excellent” ratings • Wash vegetables and dishes in a filled sink instead of under running taps • Do not melt frozen food or melt ice under running water • Use a low flow rinser for washing of dishes
  • 44. Pool • Set the operating water level in the balancing tank at appropriate level to minimize overflow • Check for leakages and repair • Use pool cover to reduce evaporation (up to 7cm per night at 26-28°C) • Reuse backwash water for irrigation and cleaning
  • 45. Pool • Minimize pool chemicals (e.g. Ionizer system reduces chlorine use by 95%)
  • 46. Outdoor • Use a watering can instead of running hose • Install drip irrigation as it applies water slowly and directly to the roots of plants • Wash floors using mop and bucket instead of a hose • If hose is used fix a spring loaded nozzle to the hose
  • 47. Storm/Rain Water Catchment • Install rain water gutters and filters • Captured rain water can be used for the cooling towers • Captured rainwater can also be treated and used as part of the water recycling process reducing the need for ground water supply • Rain water can also be used for irrigation
  • 48. Water Recycling • Treatment of waste water discharge into high grade quality water will enable a facility to recycle water for use in a wide range of applications within the facility. • This technology not only delivers to your hotel the highest quality water, it also decreases maintenance, repairs and replacement of every appliance and item of machinery that currently comes in contact with the hotels water source.
  • 49. Water Recycling • ROI of 1-2 years • Successfully installed and running in Aston Bali, Nikko Hotel, Sheraton Beachwalk, Kuta Townhouses, Discovery Kartika Plaza…
  • 50. Waste Water (STP) • A proper sewage treatment plant should be in place with enough capacity to treat sewage • Grey water of STP should be disposed properly • Recommended to recycle grey water with appropriate technology (e.g. Starfish…) • Recomended STP system is a Bioseptic System using active bacteria and minimizing the use of heavy chemicals
  • 51. 3) Waste Management • In General: – Motivations for Waste Reduction & Proper Disposal – Measuring, monitoring, analyzing, communicating • Waste Reduction & Management Opportunities – Separation – Reduction – Composting – Disposal
  • 52. Motivations • Motivations may vary: – Saving money? – Saving the planet? – Government Compliance? • With a proper waste management program in place savings in operational costs can be achieved • Proper separation and disposal of waste is important and can be communicated through a sustainability policy • Based on UU 18 year 2008 and UU 32 year 2009 there are regulations to follow in regards to waste management and the national rating tool is called PROPER Of 44 hotels analized in 2011 only 11% were graded ”BLUE” while all the other where rated ”RED”. (Not complying to minimum standards yet)
  • 53. Motivations “UU 18 year 2008” on Solid Waste Management, is emphasizing that the practices of proper waste disposal, waste reduction as well as recycling and composting constitute the main pillars of a correct waste management and should be implemented at all level. This law also clarifies duties and responsibility that each sector, businesses and individuals have in the implementations of these practices. Related PERDA (peraturan daerah) already out in some provinces and districts. “Businesses have the responsibility to ensure that third parties employed for waste disposal are trustworthy and that “waste in general” or “solid waste residue” (which is the waste of non commercial value remaining after taking out recyclables and organic fraction used for feeding animal/composting) is hauled to a legal facility (TPA) and not disposed in private or public land (illegal dumping).”
  • 54. Measuring & Monitoring • Starts with an assessment: – Determine sources of waste generation – Establish waste separation at source – Determine measuring points and monitoring methods – Waste going to landfill is best measured in weight or volume – Recyclable are best measured based on sales report – Report and recommendations, INCLUDING communication strategies
  • 55. Separation • Housekeeping should have wet and dry bins/bags when collecting waste in rooms • Kitchen should use wet and dry bins • A proper garbage room is divided in sections for wet waste (compostable, animal feed) and dry waste (recyclables such as paper, plastic, glass…) an remaining dry waste for landfill • A separate B3 (toxic waste) room for light bulbs, batteries, chemicals…
  • 56. Reduction/Reuse • No plastic bags in room bins • Refill amenities • No plastic laundry bags (use textile bag) • Reusable slippers • Reuse paper policy with double sided printing or use non-confidential waste print for internal printing • Refill ink • Minimize plastic wrap and use containers • Minimize packaging from suppliers (e.g. vegetable and fruits in boxes instead of plastic)
  • 57. Composting/Recycle • Use organic wet waste as compost for gardens • Food waste can be sold to animal farms as feed • Old cooling oil can be used in oil lamps or sold for biodiesel production (if available) • For drinking water offer in glass bottles as can be reused by supplier • Buy recycled products
  • 58. Disposal • Make sure that a proper agreement is in place for waste disposal and occasional checks of the supplier are recommended to ensure there is no illegal dumping • Make sure that a proper agreement is in place for B3 disposal • Proper disposal of sludge, grey water and grease
  • 59. 4) Land & Facility Management • Utilize gardens/green space for organic gardening and local fruit trees • Vertical gardens and Green walls cool down the building, can be used to treat grey water and utilized for farming • In open areas use daylight and reduce the need for lighting • Ventilation in open areas is best achieved with fans
  • 60. Summary • Measure, monitor, audit, analyze…. • Many possibilities and opportunities to save energy and water and to reduce waste, some with excellent return-on-investment • Each hotel will be different and different solutions will apply • Transitions HAVE to be made • If you need help talk to an environmental consultant or specialist on the specific topic (recommendations available on request)
  • 61. Next Steps ReportAssessment Action Plan Implementation Monitoring Policy Examples
  • 62. THANK YOU Christian Fritz 081999158549 chris@ecosmarthub.com

×