WATER MANAGEMENT
WATER MANAGEMENT
WATER EFFICIENCY: ESTABLISH A WATER
MANAGEMENT PLAN
WATER MANAGEMENT
THE FIRST STEP IS TO START
MEASURING WATER
CONSUMPTION AND SET
SOME TANGIBLE TARGETS
INSTALLING AND
TAKING REGULAR READING...
CARRY OUT A WATER AUDIT
TO SHOW WHERE THE
MAJOR WATER COSTS ARE
AND WHERE SAVINGS CAN
BE MADE
COMPARE TOTAL AND
DEPARTAMEN...
CALCULATE WATER USED
PER GUEST PER NINGHT BY
DIVIDING THE TOTAL WATER
CONSUMED IN METRES
(CUBIC) RATHER THAN
LITRES
ESTABL...
COMMUNICATE THE
MANAGEMENT’S
COMMITMENT TO WATER
REDUCTION AND THE
SUBSEQUENT OBJECTIVES
AND GOALS TO ALL
EMPLOYEES
TRAIN ...
ENCOURAGE STAFF TO PUT
FORWARD THEIR OWN
SUGGESTIONS FOR WATER
REDUCTION
ESTABLISH MONITORING
AND TARGETING SYSTEMS
SO THA...
WATER MANAGEMENT
WATER USE REDUCTION
WATER MANAGEMENT
THE FIRST STEP IN WATER MANAGEMENT IS AN
EFFICIENT DESIGN AND MAINTAINED PLUMBING SYSTEM
TO AVOID WATER LEAKS
!!!!
WATER M...
SHOWERS
SHOWER FLOW SHOULD BE NO MORE THAN 10 LITRES/ MIN
(can be measured with a bucket and stopwatch)
TAPS
CONVENTIONAL ...
PUBLIC TOILLETS, SPA OR SWIMMING POOL
PUSH BUTTON SHOWER SINK TAPS INFRARED SENSORS
WATER MANAGEMENT
TOILET
LOW FLOW TOILETS
USE AN AVERAGE
OF JUST SIX LITRES
PER FLUSH
(COMPARED TO
OLDER MODELS)
DOUBLE FLUSH
TOILETS OR PUT...
LAUNDRY
WASH SMALL QUANTITIES IN A 5KG MACHINE
ALWAYS ENRURE MACHINES ARE FULLY LOAD
MINIMIZE THE RINSE CYCLE AS MUCH AS P...
SWIMMING POOL
CONDUCT REGULAR MAINTENANCE TO
PREVENT LEAKS.
READ WATER METERS (LAST THINK AT
NIGHT AND FIRST THING IN THE
...
Bucket Test Procedure:
1. Bring the pool water to its normal level
2. Fill an empty bucket with pool water to about one in...
SWIMMING POOL
BACKWASH THE SWIMMINPOOL EVERY TWO TO THREE DAYS RATHER THAN
DAILY
IT IS ALSO BEST TO OPT FOR A BACKWASH SYS...
COVER SWIMMING POOL FOR EVAPORATION
The evaporation rate from an outdoor pool varies depending on the pool's
temperature, ...
GARDENS & GROUNDS
DO NOT WATER GROUNDS IN THE HEAT OF THE DAY. IN HOT CLIMATES, THE BEST TIME
TO WATER IS IN THE EVENING
I...
GARDENS & GROUNDS
USE RAIN WATER HARVESTING TECHNIQUES TO DIVERT AND CAPTURE RAINWATER FROM
ROOFS AND GUTTERS
WATER CAN BE...
GARDENS & GROUNDS
IF POSSIBLE, USE GREY
WATER FROM BATHS
AND SINKS FOR
IRRIGATION
WATER MANAGEMENT
GARDENS & GROUNDS
NATIVE SPECIES OF PLANT OFTEN NEED LESS
WATER
DESING AND LANDSCAPE YOUR GROUNDS IN
KEEPING WITH THE EXIS...
KITCHEN
WATER MANAGEMENT
HOUSEKEEPING
PUT PROCEDURES IN PLACE AND CONDUCT TRAINING TO INFORM HOUSEKEEPING
ON HOW THEY CAN REDUCE WATER USE
THESE PR...
HOUSEKEEPING
LINEN REUSE PROGRAMME
WHY ARE MOST GUEST SCEPTIC ABOUT IT?
WATER MANAGEMENT
One night can mean
significant savings. -
Make a Green Choice
The Four Points Milan Hotel is proudly
giving you the opport...
WATER AND THE STAKEHOLDER:
COMMUNICATING AND EDUCATING
WATER MANAGEMENT
FROM ALL OF THE ABOVE, A KEY
COMPONENT OF A WATER
MANAGEMENT ACTION PLAN IS
COMMUNICATION WITH AN
EDUCATION OF STAFF
---BU...
HOTELS CAN ALSO PLAY A ROLE IN EDUCATING CUSTOMERS ABOUT
WATER ISSUES BY:
COMMUNICATE TO GUESTS THE IMPORTANCE OF FRESH WA...
Water Management and Efficiency in Hospitality
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Water Management and Efficiency in Hospitality

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Water scarcity is a recognised global problem, with demand for water projected to exceed supply by 40% by 2030. By the same year, half the world’s population will be living in areas of high water stress.
How can hotels save water? How can management educate staff and guest in water saving practices?

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Water Management and Efficiency in Hospitality

  1. 1. WATER MANAGEMENT WATER MANAGEMENT
  2. 2. WHY THE NEED TO CONSERVE WATER? Water scarcity is a recognized global problem, which demand for water projected to exceed supply by 40% by 2030 Most water (97%) is in oceans, which cover 71% of the earth’s surface. 3% is fresh water, two-thirds of which is tied up as ice in glaciers and at the poles. This lives approximately 1% as freshwater in rivers, lakes, the atmosphere and in grownwater Water accounts for 10% of utility bills in many hotels According to the UK’s Environment Agency, hotels can reduce the amount of water consumed per guests per night by up to 50% compared with establishments with poor performance in water consumption The private sector is a major water user and often completely dependent on water for production and service delivery. The Hospitality industry is one of these where water plays a determining part in everyday operations and potential growth WATER MANAGEMENT
  3. 3. WATER EFFICIENCY: ESTABLISH A WATER MANAGEMENT PLAN WATER MANAGEMENT
  4. 4. THE FIRST STEP IS TO START MEASURING WATER CONSUMPTION AND SET SOME TANGIBLE TARGETS INSTALLING AND TAKING REGULAR READINGS WILL AID THIS AND WILL HELP YOU SEE WHERE THE AREAS OF GREATEST USE ARE WATER MANAGEMENT
  5. 5. CARRY OUT A WATER AUDIT TO SHOW WHERE THE MAJOR WATER COSTS ARE AND WHERE SAVINGS CAN BE MADE COMPARE TOTAL AND DEPARTAMENTAL CONSUMPTION FIGURES WITH HOTEL INDUSTRY BENCHMARKS TO DETERMING POTENTIAL SAVINGS WATER MANAGEMENT
  6. 6. CALCULATE WATER USED PER GUEST PER NINGHT BY DIVIDING THE TOTAL WATER CONSUMED IN METRES (CUBIC) RATHER THAN LITRES ESTABLISH REALISTIC GOALS FOR EACH DEPARTMENT AND THE ENTIRE HOTEL WATER MANAGEMENT
  7. 7. COMMUNICATE THE MANAGEMENT’S COMMITMENT TO WATER REDUCTION AND THE SUBSEQUENT OBJECTIVES AND GOALS TO ALL EMPLOYEES TRAIN STAFF SO THEY UNDERSTAND HOW TO MAKE PRUDENT USE OF WATER AND HOW TO MAINTAIN EQUIPMENT IN OPTIMUM ENERGY- EFFICIENCY WATER MANAGEMENT
  8. 8. ENCOURAGE STAFF TO PUT FORWARD THEIR OWN SUGGESTIONS FOR WATER REDUCTION ESTABLISH MONITORING AND TARGETING SYSTEMS SO THAT YOU CAN REGULARLY REPORT PROGRESS BACK TO STAFF AND OTHER STAKEHOLDERS WATER MANAGEMENT
  9. 9. WATER MANAGEMENT
  10. 10. WATER USE REDUCTION WATER MANAGEMENT
  11. 11. THE FIRST STEP IN WATER MANAGEMENT IS AN EFFICIENT DESIGN AND MAINTAINED PLUMBING SYSTEM TO AVOID WATER LEAKS !!!! WATER MANAGEMENT
  12. 12. SHOWERS SHOWER FLOW SHOULD BE NO MORE THAN 10 LITRES/ MIN (can be measured with a bucket and stopwatch) TAPS CONVENTIONAL TAPS MORE THAN 6 LITRES/ MIN OR 4 LITRES A HAND WASH (can be measured with a bucket and stopwatch) 50% REDUCTION 50% REDUCTION LOW FLOW SHOWER HEADS FAUCET AERATORS WATER MANAGEMENT
  13. 13. PUBLIC TOILLETS, SPA OR SWIMMING POOL PUSH BUTTON SHOWER SINK TAPS INFRARED SENSORS WATER MANAGEMENT
  14. 14. TOILET LOW FLOW TOILETS USE AN AVERAGE OF JUST SIX LITRES PER FLUSH (COMPARED TO OLDER MODELS) DOUBLE FLUSH TOILETS OR PUT A TOILET TANK DISPLACEMENT DEVICE WATER MANAGEMENT
  15. 15. LAUNDRY WASH SMALL QUANTITIES IN A 5KG MACHINE ALWAYS ENRURE MACHINES ARE FULLY LOAD MINIMIZE THE RINSE CYCLE AS MUCH AS POSSIBLE WITHOUT REDUCING QUALITY MAINTENANCE IS ALSO KEY WATER MANAGEMENT
  16. 16. SWIMMING POOL CONDUCT REGULAR MAINTENANCE TO PREVENT LEAKS. READ WATER METERS (LAST THINK AT NIGHT AND FIRST THING IN THE MORNING PREVENT FOR LEAKS WATER MANAGEMENT
  17. 17. Bucket Test Procedure: 1. Bring the pool water to its normal level 2. Fill an empty bucket with pool water to about one inch from the top of bucket. 3. Place the bucket on the first or second step of the pool. 4. Mark the water level inside the bucket. 5. Mark the water level of the pool on the outside of the bucket, on the pool wall, or skimmer face plate. 6. Operate the pool for 24 hours as it had been operated when a leak was first suspected. 7. After 24 hours, compare the two levels. If the pool water (outside mark) goes down more than the inside water level, there is probably a leak. WATER MANAGEMENT
  18. 18. SWIMMING POOL BACKWASH THE SWIMMINPOOL EVERY TWO TO THREE DAYS RATHER THAN DAILY IT IS ALSO BEST TO OPT FOR A BACKWASH SYSTEM WHERE WATER CAN BE RECAPTURED AND USE FOR IRRIGATION BACKWASH SWIMMING POOL FITERS WATER MANAGEMENT
  19. 19. COVER SWIMMING POOL FOR EVAPORATION The evaporation rate from an outdoor pool varies depending on the pool's temperature, air temperature and humidity, and the wind speed at the pool surface. The higher the pool temperature and wind speed and the lower the humidity, the greater the evaporation rate SWIMMING POOL WATER MANAGEMENT
  20. 20. GARDENS & GROUNDS DO NOT WATER GROUNDS IN THE HEAT OF THE DAY. IN HOT CLIMATES, THE BEST TIME TO WATER IS IN THE EVENING IT IS BEST TO AVOID AUTOMATED WATERING SYSTEMS, HOWEVER IF THEY DO HAVE TO BE USED WATER CAN BE SAVED BY FITTING TIMERS ON SPRINKLERS TO CONTROL WATER USE TO AVOID OVER WATERING PUT A PROCEDURE IN PLACE FOR MANUAL WATERING AND TRAIN GARDENING STAFF TO REDUCE WATER USE WHERE POSSIBLE WATER MANAGEMENT
  21. 21. GARDENS & GROUNDS USE RAIN WATER HARVESTING TECHNIQUES TO DIVERT AND CAPTURE RAINWATER FROM ROOFS AND GUTTERS WATER CAN BE DIVERTED INTO UNDERGROUND STORAGE TANKS OR INTO WATER BUTTS PLANTS ACTUALLY PREFER RAINWATER TO TREATED WATER FROM A TAP WATER MANAGEMENT
  22. 22. GARDENS & GROUNDS IF POSSIBLE, USE GREY WATER FROM BATHS AND SINKS FOR IRRIGATION WATER MANAGEMENT
  23. 23. GARDENS & GROUNDS NATIVE SPECIES OF PLANT OFTEN NEED LESS WATER DESING AND LANDSCAPE YOUR GROUNDS IN KEEPING WITH THE EXISTING ENVIRONMENT WATER MANAGEMENT
  24. 24. KITCHEN WATER MANAGEMENT
  25. 25. HOUSEKEEPING PUT PROCEDURES IN PLACE AND CONDUCT TRAINING TO INFORM HOUSEKEEPING ON HOW THEY CAN REDUCE WATER USE THESE PROCEDURES SHOULD INCLUDE HOW MANY TIMES TO FLUSH THE TOILET WHEN CLEANING, NOT TO LEAVE TAPS RUNNING OR USE EXCESSIVE WATER SOME HOTELS HAVE ESTIMATED THAN ONLY SMALL PERCENTAGE OF WATER CONSUMED IS ACTUALLY BY THE GUESTS, THE REMAINDER IS USED BY CHAMBERMAINDS DURING CLEANING WATER MANAGEMENT
  26. 26. HOUSEKEEPING LINEN REUSE PROGRAMME WHY ARE MOST GUEST SCEPTIC ABOUT IT? WATER MANAGEMENT
  27. 27. One night can mean significant savings. - Make a Green Choice The Four Points Milan Hotel is proudly giving you the opportunity to "Make A Green Choice" by allowing you the option to conserve water, electricity, gas and chemicals. As part of our green initiatives program, we are offering a € 5 voucher to our Nectare restaurant awarded at checkout for each night you decline housekeeping (except day of departure) WATER MANAGEMENT
  28. 28. WATER AND THE STAKEHOLDER: COMMUNICATING AND EDUCATING WATER MANAGEMENT
  29. 29. FROM ALL OF THE ABOVE, A KEY COMPONENT OF A WATER MANAGEMENT ACTION PLAN IS COMMUNICATION WITH AN EDUCATION OF STAFF ---BUT IT SHOULD BE SEEN AS HIGH PURPOSE TOGETHER WITH OTHER ENERGY EFFICIENCY MEASURES WATER MANAGEMENT
  30. 30. HOTELS CAN ALSO PLAY A ROLE IN EDUCATING CUSTOMERS ABOUT WATER ISSUES BY: COMMUNICATE TO GUESTS THE IMPORTANCE OF FRESH WATER RESOURCES WITHIN THE AREA AND PROVIDE OPPORTUNITIES TO ALLOW GUESTSS TO USE WATER WISELY ENCOURAGE GUESTS TO SHOWER INSTEAD OF BATH SUGGESTS THEY DO NOT LEAVE THE TAP RUNNING WHEN BRUSHING THEIR TEETH. IT CAN SAVE UP TO NINE LITRES EACH TIME THEY DO SO! INVITE THEM TO REUSE THEIR TOWELS AND LINENS BY OPTING NOT TO HAVE THEM CHANGED EVERY DAY INCENTIVISE GUESTS TO CHANGE THEIR BEHAVIOR THROUGH DONATIONS TO CHARITY OR VOCHERS TO SPEND IN HOTEL INFORM GUESTS HOW THE HOTEL REDUCES WATER CONSUMPTION IN OTHER AREAS OF THE HOTEL ARE WE FIRST A ROLE MODEL IN ORDER TO EDUCATE GUESTS? WATER MANAGEMENT

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