Taking Action on Energy Savings

Institute members may recall the excellent Hospitable Climates programme which was overseen by the Institute in the early ‘noughties’. Run by the Institute with a staff of three alongside the Carbon Trust, the government funded programme tracked participating hospitality businesses’ energy use and assisted them with lowering the cost of utility bills and reducing their carbon footprint. Unfortunately, the government funding ended and the Hospitable Climates programme was brought to a close.

However, both the Institute and the Carbon Trust retain an interest in helping hospitality managers reduce carbon emissions and lower energy costs. The Institute provides the Business Climate page on its website, which refers members to a variety of ‘green resources’. The Carbon Trust offers a hospitality page on its website containing some excellent Energy Management reports for the Hospitality and the Food and Catering Sector.

If you don’t have time to dip into a report, have a quick look at the following Carbon Trust energy saving checklist to discover some easy-to-apply tips.

Energy saving is easier than you think
Energy saving is easier than you think

  • “Switch off all non-essential lighting out of hours. Install timers to help with this
  • Replace traditional tungsten bulbs with energy efficient, compact fluorescent lamps (CFLs) to reduce operating and maintenance costs
  • Replace any old 1.5 inch (38mm) fluorescent tubes with 1 inch (26mm) tubes
  • Establish a basic lighting maintenance programme to keep lights and windows clean. Identify and replace failing lights
  • Ensure thermostats are set correctly. Increase temperature set-point for cooling and reduce for heating
  • Set a ‘dead band’ between heating and air conditioning control temperatures of 5ºC to avoid them operating at the same time
  • Check insulation levels and increase wherever practical to reduce heating requirements
  • Install and use a swimming pool cover whenever the pool is not in use
  • Raise awareness amongst kitchen staff: label equipment with minimum warm up times, keep fridge and freezer doors shut, use correctly sized equipment and switch off unnecessary kitchen equipment and lights
  • Walk around your building at different times of the day and during different seasons to see how and when heating and cooling systems areworking. Check time and temperature settings”



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