Improving Efficiency and reducing emissions

Transcription

1 EarthCheck Fact Sheet: 1 Improving Efficiency and reducing emissions Concern over the potential negative impacts of greenhouse gas (GHG) emissions has led d a number of government and businesses to start implementing emission reduction strategies. For many businesses this concern to make a conscious effort to minimise GHG emissions stems from current or proposed regulations, a personal sense of responsibility or customer expectations. By following an eco-efficiency efficiency process, strategic decisions can be made about how to go about reducing emissions. GHG Terminology: Greenhouse gases (GHG) are gases that trap heat in the atmosphere, similar to the way a greenhouse works, and are claimed to be major contributors to climate change. There are numerous GHG s, however, the three main gases of concern to tourism businesses include carbon dioxide (CO2), methane (CH4) and nitrous oxide (N2O). The main activities in tourism operations that generate GHG emissions are the use of energy and generation of organic wastes and wastewater. Tourism operations also indirectly contribute to the generation of GHG emissions from the manufacturing of products they consume and the services they outsource. Carbon Dioxide Equivalents (CO2-e): Greenhouse gases are commonly referred to collectively as carbon emissions and calculated in terms of CO2 equivalents (CO2- e). CO2 provides a reference gas to allow comparisons between the relative global warming potential (GWP) of the different greenhouse gases. See Table 1 for the relative GWP s of the three main greenhouse gases. Table 1: Global warming potential of greenhouse gases Greenhouse gas Chemical formula Global Warming Potential Carbon dioxide CO 2 1 Methane CH 4 21 Nitrous Oxide N 2 O 310 Carbon footprint: The carbon footprint of a business refers to the total quantity of greenhouse gas emissions attributed to the businesses activities. This typically includes: Scope 1 emissions: direct emissions from the combustion of fuels such as diesel, petrol, natural or liquefied petroleum gas (LPG), wood or from onsite wastewater treatment Scope 2 emissions: indirect emissions generally from the use of electricity generated off-site Scope 3 emissions: indirect emissions from goods and services such as emissions from disposal of organic wastes or emissions from the production of goods and services consumed by the business Carbon offsets: are a means for companies or individuals to reduce their net carbon emissions by investing in energy efficiency, GHG sequestration (capture) or low emission technologies (such as renewable energies) with the aim of reducing overall GHG emissions. Carbon neutral: When a business becomes carbon neutral it means they have generally offset all their emissions and the balance of carbon emissions to carbon credits is equal. Managing your emissions The first and most effective way to reduce GHG emissions is to avoid generating them in the first place. The next options available involve reducing emissions through improving energy efficiency, reducing demand or switching to low GHG emitting energy sources. Carbon offset strategies should be the final option investigated for reducing GHG emissions. Use the following as a guide to managing energy consumption and emissions: 1. Measure: How much and what type of energy are you consuming? What are your total emissions? Where is energy being consumed and why? What equipment is involved? 2. Set objectives: What do you want to achieve? Financial savings? Energy reduction? Emissions reduction? 3. Avoid: Can you avoid using energy and generating emissions? 4. Reduce: Can you change your activities to reduce energy consumption and emissions? 5. Switch: Can you switch to less greenhouse intensive energy sources? El Gouna Movenpick, El Gouna, Egypt El Gouna Movenpick in El Gouna, Egypt recently upgraded its building management system (BMS) to improve the monitoring and scheduling of its airconditioning system. The BMS automatically operates the airconditioning system based on the realtime cooling demand to achieve greater energy efficiency. Improved monitoring also alerts staff to abnormalities in the system s operation saving both time and resources that would have been spent had the problem gone unnoticed. 6. Sequester: What options are available to sequester GHG emissions? 7. Assess: What are your residual GHG emissions? 8. Offset: Can you offset your residual GHG emissions? 1 Energy Management monitoring - Measuring and Actively monitoring and managing energy use will help with understanding energy use, ensuring that energy saving initiatives are effective and GHG emissions are minimised. Conduct a site survey to identify energy consuming equipment and fixtures and install sub-meters on large energy consuming equipment (such as boilers) or areas (such as conference rooms or kitchens). Establish an energy management system including standard procedures for monitoring energy consumption and appoint an energy manager to oversee the energy management system and coordinate energy reduction strategies. EarthCheck Pty Ltd. PO Box George Street. Queensland Australia. T: E: info@earthcheck.org

2 Improving efficiency and reducing emissions Monitoring energy use should target large consumers initially and work towards becoming a comprehensive energy monitoring and management system. Smart meters can provide realtime energy information and when integrated with a Building Management System (BMS) can provide effective energy monitoring and management control. It may be worth contracting an energy efficiency specialist to provide advice on energy metering and energy efficiency initiatives. For more information on energy monitoring visit: Carbon trust: carbon- reduce-costs/calculate/energy costs/calculate/energy-metering metering- monitoring/pages/energy-metering metering- monitoring.aspx, monitoring.asp or United States Department of Energy: /www1.eere.energy.gov/femp/pdfs/ mbpg.pdf Developing an action plan 1. Avoiding and reducing energy demand After establishing an energy monitoring system, benchmarking energy consumption and setting energy reduction targets, the next step to reduce energy consumption and emissions is to identify energy efficiency initiatives and develop an action plan. Eliminating and reducing energy demand from equipment can be achieved through: Removing unnecessary equipment and optimising equipment capacity: Correctly size equipment such as boilers, pumps, cooling towers, air conditioners, fans and motors to the load requirement Install multiple smaller pieces of equipment (such as pumps, fans and motors) that can switch on and off depending on demand rather than operating larger equipment at part loads Reducing the load on equipment by matching output to demand: Turn air conditioning down during winter and up during summer Reduce the temperature of your hot water system Implement control sequencing of equipment to optimise efficiency and prevent system overload Reduce water or gas pressure where possible Replacing or retrofitting old inefficient equipment: Install variable speed drives or multiple speed motors Replace old equipment with new high efficiency equipment Consider cogeneration systems to collect waste heat for reuse Install insulation on hot water pipes and air conditioning ducts Replacing old inefficient equipment: Table 2 shows the relative benefits of replacing old inefficient motors and selecting high efficiency motors over standard efficiency motors. Table 2 Relative benefits of replacing inefficient equipment Old motor New motor (Standard) New motor (High efficiency) Motor rating (kw) Efficiency (%) Hours of operation per day Cost of electricity ($/MWh) Annual operating cost 8,030 7,026 6,246 Annual savings ($) - 1,004 1,784 Purchase price ($) - 2,000 3,000 Payback period (years) Note: Individual circumstances will impact the relative costs, savings and payback periods. Request the above information from suppliers when selecting new equipment and complete a payback period analysis to determine the most viable Reducing operational hours of equipment: Switch off lights, televisions, printers and computers when not in use Install sensors or timers on lighting Install electronic room keys that switch off power to guest rooms when removed Reduce the hours of operation of fountains, spas and water features Specifying standard equipment operation and procedures: Monitor pressures, temperatures, speeds and flow rates of equipment such as boilers, fans, cooling towers, refrigeration systems, ovens, cookers and pumps to ensure they are within predetermined limits Establish standard procedures and train staff to implement these. For example, food preparation: closing of cool room doors, organisation of functions: air conditioning turned off half an hour before guests leave, pool: duration of filtering Maintaining good housekeeping and regular inspection of equipment: Checking for water, air or gas leaks Checking insulation on piping and ducts are not degraded Meliã Bali, Bali, Indonesia Meliã Bali reviewed equipment use and staff practices and implemented the following initiatives: Reduction in the operational hours of the fountain pump, exhaust fans and chiller pump Switching off televisions rather than leaving them on standby Reducing the capacity of fountain and heat reclaim pump Installing a variable speed drive on the cold water and chiller water pump Reducing operational hours of the laundry by 4 hours if occupancy rates are less than 70% Reducing equipment operational hours, switching off televisions and optimising equipment capacity had minimal upfront costs but reduced electricity consumption by 631,146 kwh, resulting in over US$53,500 in savings. Installation of the variable speed drive on the cold water pump cost US$17,000 and saved 126,000 kwh of electricity and US$10,397. The payback period was estimated at 1.6 years. In total, these initiatives have helped Meliã Bali reduce its energy consumption by 757,146 kwh and achieved over US$63,949 in savings with a payback period of less than 1 year. Checking refrigeration seals Regular servicing and maintenance on all equipment according to the manufacturers recommendations Reviewing building layout: Remove heat producing equipment from cold storage areas Size rooms (such as cold rooms) according to needs Maintain sufficient air turnover and temperature in utility rooms to prevent inefficient equipment operation Specify building zones according to activities and equipment demand so that metering and monitoring programs can target specific areas EarthCheck Pty Ltd. PO Box George Street. Queensland Australia. T: E:info@ec3global.com

3 Improving efficiency and reducing emissions 2. Switching to low emission sion energy sources Greenhouse gas emissions from energy consumption are usually highest for nonrenewable energy sources such as electricity generated from coal. By utilising alternative energy sources, significant reductions in greenhouse gas emissions can be made. More sustainable energy sources can be integrated into business operations through: Utilising alternative energy sources onsite such as renewable power installations (solar, wind, wave, waste or hydro) or fuel switching (using natural gas or biofuels instead of coal) Purchasing green power from offsite electricity providers Onsite alternative energy sources Renewable power installations: Tourism operators can benefit from installing renewable power systems through operational cost savings, improved health and safety of employees and guests and improved image within markets and the local community. The most common renewable energy systems in tourism operations include: Photovoltaic solar panels Wind generators Solar hot water systems Fuel switching: Fuel switching can help reduce emissions by substituting high emission energy sources (such as coal) to low emission energy sources such as natural gas or biofuel. Typical fuel switching applications include: Substituting coal, oil or electricity for natural gas in boilers and hot water systems Substituting petrol and diesel for biodiesel, bioethanol or electricity in transport applications (cars, trucks and boats) Substituting diesel, oil or electricity for biodiesel or natural gas in motors and pumps Substituting coal or electricity for natural gas in stoves, ovens and cookers. Some fuel switching applications may require equipment to be retrofitted to cope with the alternate fuel source. What is a low emission fuel?: Low emission fuels include: non-renewable fossil fuels (such as natural gas) which produce lower emissions per unit of energy renewable biofuels (such as biodiesel and biogas) made from plant or animal products or generated from the degradation of plant or animal wastes. CO2 emissions from biofuels are considered part of the natural short term carbon cycle and are not considered in GHG emissions reporting Table 3 provides a comparison of energy density and emissions from some commonly used energy sources: Table 3: Relative emissions of various fuels 2 Fuel Energy density Units GHG emissions (kg CO2-e / GJ) Brown coal 10.2 GJ/t 93.1 Black coal 27.0 GJ/t 88.4 Gasoline 34.2 GJ/kL 67.1 LPG 25.7 GJ/kL 59.9 Natural gas Biogas* 39.3 x x 10-3 GJ/m GJ/m3 4.8 Bagasse* 9.6 GJ/t 1.5 Dry wood* 16.2 GJ/t 1.3 Biodiesel* 34.6 GJ/kL 0.3 *Biofuels RETScreen Clean Energy Project Analysis Software Natural Resources Canada have developed a decision support tool which can be used internationally to evaluate renewable energy production and savings, costs, emission reductions, financial viability and risks for various types of renewable energy and energy efficient technologies 3. The software is available free-of-charge online at: Meliã Bali Bali, Indonesia Meliã Bali in Bali, Indonesia installed a dual gas/oil burner on its boiler to improve its energy efficiency and allow for flexibility in fuel use. The burner allows the resort to use gas, a more efficient burning fuel, with the option to also select the most economically appropriate fuel. The dual burner cost US$41,000 and is estimated to save US$101, with a payback period of 4.5 months. Purchasing green power If utilising onsite alternative energy sources is not practical due to availability, space or financial limitations, purchasing green power from external electricity providers may be a more feasible option. You can determine if your green power provider is appropriate by: Researching the company: Review websites, request information materials, request to speak with other clients and ask about current infrastructure installations and future proposed developments Contacting government agencies to determine whether the provider is registered and licensed as a green power provider Looking for accredited ecolabels and review the ecolabel standards to determine if the label is relevant and appropriate Shopping around and looking for alternative providers: Compare different providers based on price and the sources of power Comparing existing and proposed contractual arrangements: What extra costs will be involved with switching to green power? Will there be different tariffs and peak periods? Can a proportion of your power be sourced from renewable energy and can this be adjusted at any time? EarthCheck Pty Ltd. PO Box George Street. Queensland Australia. T: E:info@ec3global.com

4 Improving efficiency and reducing emissions The Alto Hotel Melbourne, Australia The Alto Hotel in Melborne, Australia is particularly concerned about the impact of its GHG emissions. To reduce their carbon footprint the hotel firstly purchases 100% of its electricity from renewable energy wind farms via the main grid, which makes up 66% of the site s total energy consumption. Greenpower reduces the Hotel s emissions by approximately tonnes CO2 equivalent. That s equivalent to taking approximately 38 cars off the road 4. Purchasing Greenpower costs the Hotel 40% more than standard high emissions grid electricity. To offset the remaining gas and diesel emissions the Alto supports an emissions reduction project in India that burns waste agricultural products such as rice husks to produce power, mitigating potential emissions while also providing a new source of income for the local community. 3. Offsetting emissions If you have minimised energy consumption and maximised alternative energy sources and are looking to further reduce emissions, carbon offsets is another opportunity. A carbon offset is an investment in a project aimed at reducing or preventing carbon emissions or sequestering carbon from the atmosphere. Carbon offsets involve purchasing carbon credits to offset your carbon emissions. These credits have been generated from a range of greenhouse gas mitigation projects such as: Installing renewable energy systems Biosequestration through tree planting Capturing methane waste emissions Improving energy efficiency Green Power Development Group The Green Power Development Group (GPDG) have developed a tool for assessing green power opportunities for Europe and the United States. This tool can assist when analysing the costs and benefits of switching to green power. Visit the GPDG for more information and to download the tool: Where to start? Calculate your residual emissions: After eliminating and reducing your energy use and emissions as much as possible, the next step is to calculate your residual carbon emissions. Start with identifying national standards or guidelines for calculating and reporting GHG emissions. Use data collected from your energy metering or bills and the methodologies and emission factors described in these standards to calculate your GHG emissions. If national standards are not available, review the IPCC and International Standards ISO14064 which details carbon footprinting, offsetting and reporting methodologies. Decide on what level of assessment you want to complete (i.e. Scope 1,2 or 3). Offsetting companies will often undertake a carbon foot print as part of their service. See below for advice on selecting a reputable company. Alternatively, Earthcheck provides an international carbon footprinting tool, which can be used to estimate GHG emissions from tourism operations. Sydney Convention and Exhibition Centre, Darling Harbour, Australia The Sydney Convention and Exhibition Centre on Darling Harbour, Australia encourage exhibition organisers to take up the offer of carbon offsetting their event. The greenhouse emissions are based on the floor area used. The emissions are offset via Country Energy s Green Power program. I know my carbon footprint, how do I offset? A number of companies are available to help offset your emissions. Care must be taken to select a reputable company and offsetting scheme. When selecting a company to use for offsetting, consider: Accreditation: Are they accredited at a national or international scale? Verification: Is the scheme reviewed and verified by an independent and qualified third party? Transparency: Is information provided on how the organisation offsets emissions? Is this in-line with your objectives for carbon offsetting? Cost implications: How much will it cost to offset per tonne of CO2-e emissions? How does this compare to similar offsetting schemes? Consider offering carbon offsets as an option to guests or patrons References 1 EPA Victoria, 2009, Carbon Management, change/carbon-management/default.asp 2 Australian Government Department of Climate Change, June 2009, National Greenhouse Accounts (NGA) Factors 3 Natural Resources Canada, 2009, RETScreen Clean Energy Project Analysis Software 4 Assuming 4.2 tonnes of GHG emissions per car per year (Source: Greenfleet, 2010, Technical Information, /Technical_information/index.aspx) EarthCheck Pty Ltd. PO Box George Street. Queensland Australia. T: E:info@ec3global.com

5 EarthCheck Fact Sheet: 2 Efficient Lighting Improving the efficiency of lighting can be one of the most simple and cost effective strategies for tourism operations seeking to reduce energy consumption. The wide range of lighting now available can make selecting the best efficient ficient lighting option for your business confusing. This fact sheet will help to provide useful information on different types of lighting and tips on how to balance functionality, cost and environmental considerations. Don t be fooled by low capital costs! The small premium for purchasing efficient lighting can usually be offset by reduced costs across the life of the products. Where to start? It is important that you understand the fundamentals of lighting so that you can discuss lighting issues with suppliers, electricians and architects. It is also important to understand your sites lighting needs. Lighting needs can be defined by the tasks being undertaken in a particular area. For example, different lighting levels will be required for guest rooms, kitchens, offices and outdoor public spaces. The key lighting issues to consider include: Lighting levels (task requirements, workplace health and safety concerns, aesthetics and guest comfort) Costs (capital, operational and disposal) Building regulations It is important to collaborate with a range of stakeholders when reviewing facility lighting. Stakeholders might include: Building/facility manager/engineer Maintenance staff Electrician Environmental officer Finance department Procurement officer After deciding to investigate efficient lighting options conduct a site survey and collect the following information: Number, wattage and type of existing lighting fixtures Operational hours and procedures Current lighting levels, lighting level requirements and floor area Talk to staff about lighting level requirements and current lighting adequacy. Consider purchasing an inexpensive light meter to help review lighting levels 1. After conducting your site survey consider alternative lighting solutions. Identify short, medium and long term targets and consider life cycle costs including purchase and installation costs, estimated operational savings and replacement and maintenance costs. What opportunities are available to improve lighting efficiency? There are four main areas for lighting improvement. The levels do not imply any preferred opportunities but rather the level of investment and effort required to implement 2. Least effort / investment Most effort/ investment Level 1: Reduce usage Level 1 Reduce usage Level 2 Improve efficiency Level 3 Use lighting controls Level 4 Use natural lighting and design elements The first opportunity to improve the efficiency of lighting systems should be to reduce the number of lights and the operating hours of lighting. Investigate the following opportunities: Establish standard procedures for lighting operation. Request staff and guests switch off lighting when it is not required. Use staff meetings and visual reminders such as signs near light switches to remind staff and guests Remove lighting from areas with excessive lighting Remove or reduce the operational hours of night lighting not directed at a surface Optimise use of lighting (for example, by reducing intensity of room lighting and providing specific task lighting) Sydney Convention and Exhibition Centre, Darling Harbour, Australia The Sydney Convention and Exhibition Centre replaced eight hundred 500W high bay light fittings in the Centre s exhibition halls with 400W bulbs which were then connected to a digital control system. The control system provides four levels of standard light: 25%, 50%, 75% and 100% with each level providing a corresponding energy saving. The Centre s large Bayside Convention Room has also been fitted with a new lighting control system that automatically adjusts according to the amount of natural light available throughout the day. Level 2: Change lamps After identifying opportunities to reduce the number and operating hours, opportunities to replace lights should be investigated. Replacing lights can be as simple as replacing existing bulbs with ones of a reduced wattage (i.e. replacing 100W lights with 60W lights) or by changing the type of lighting. Simple tips for changing lights One simple opportunity for upgrading the efficiency of fluorescent lights is to replace halophosphate fluorescents with triphosphorous fluorescents which have up to a 20% greater light output. By increasing light output it may be possible to reduce the number of light fixtures whilst achieving equivalent lighting levels. Other replacement opportunities include: Replacing incandescent lights with compact fluorescents or LEDs Replacing fluorescent T12s or T8s with more efficient T5s to achieve up to a 30% reduction in energy use 3 Replacing mercury vapour lamps with metal halide or fluorescents

6 Efficient Lighting Meliã Bali Bali, Indonesia Meliã Bali achieved energy savings of 336,276 kwh by reducing the operational hours of lighting and replacing inefficient lighting. Overall, the resort: 1. Replaced 1000, 80W garden lamps with 23W energy saving lamps 2. Replaced 1200, 50W spot lamps with 1.5W LED lamps 3. Replaced 291, 60W incandescent lamps with 11W PLC 4. Halved the number of lights in its back office Not only did this save energy, but significant cost savings were achieved. With a total capital and installation cost of US$39,000 and annual savings of US$32,148, a payback period 14 months was estimated for these initiatives. Different types of lighting There are many different types of lighting available. Your existing infrastructure may dictate replacement opportunities, however if you are investing in a complete retrofit or new design, it is worthwhile taking the time to select the most efficient lighting available. Tasks being carried out in lighting areas will also affect the appropriateness of certain types of lighting. The two main issues to consider when comparing lighting systems include: Quality of light Energy consumption and costs Note: The following information should be used as a guide only. The lighting industry is constantly undergoing change with new and more efficient products being regularly made available. The characteristics of available lighting options will also vary by region and supplier. Request the following information from suppliers when comparing available lighting options. Safety It is vital that health and safety concerns are taken into account when assessing lighting opportunities. Certain tasks require specific lighting levels, colour rendering and colour temperature characteristics. Task specific lighting requirements are often specified in terms of lux. Lux is a measure which relates light output to the area requiring lighting. Lux is calculated as lumens/m2. Typical outdoor lux levels on a clear day are 10,000 lumens/m2 whilst standard lux levels for office work are around 500 lux 9. Before removing or changing lights or reducing lighting levels review building codes and regulations and assess the tasks being carried out in the lighting space. For more information on task specific lighting levels review the Illuminating Engineering Society Lighting Handbook; the standard lighting guide for lighting quality and quantity. Light output is measured in lumens whilst the efficacy of lighting is measured as a ratio of lumens to Watts (lumens/w). This measure gives an indication of how effective the system is at producing light per Watt of power. Table 1 provides examples of efficacy for different lighting options. Table 1 Light efficacy Type of light Incandescent - Standard Incandescent - Tungsten halogen Typical wattage (W) Efficacy 4 (lumens/ Watt) 15-1, , Fluorescent High Intensity Discharge (HID) - Mercury vapour High Intensity Discharge (HID) - High pressure sodium 40-1, Low pressure sodium Up to 180 Metal halide 35-3, Light emitting diodes (LED) Colour Rendering Index (CRI) is used to determine the appropriateness of lighting to specific spaces and tasks. CRI differentiates lighting based on the appearance of standard colours subject to specific lighting conditions. A CRI of 100 will not significantly affect colour rendering, however as the CRI decreases, colour distortion increases 6. CRI should be considered when selecting lighting based on task requirements of an area. See Table 2 for standard CRI values of common light sources. Similarly, colour temperature refers to the feel of the light with standard incandescent lights providing a warm yellow feel whilst lighting with higher colour temperature produce a cool blue light. Refer to Table 3 for information on typical colour temperatures of different lights. Table 2 - Typical CRI values for commonly used light sources Type of light Incandescent Standard Incandescent - Tungsten halogen Fluorescent High Intensity Discharge (HID) - Mercury vapour High Intensity Discharge (HID) - High pressure sodium Low pressure sodium Colour rendering 7 (Ra) Halo-phosphate Triphosphor and multiphosphor Compact fluorescents N/A Metal halide Light emitting diodes (LED) Table 3 Colour temperature Type of light Incandescent Standard Incandescent - Tungsten halogen Fluorescent: Cool white Intermediate white Warm white Compact High Intensity Discharge (HID) - Mercury vapour High Intensity Discharge (HID) - High pressure sodium Wide range Colour Temperature 8 (Kelvin) 2,500-2,700 3,000-3,400 4,000-6,000 3,500 2,700-3,000 2,700-6,000 3,300-3,800 2,000-3,000 Low pressure sodium 1,800 Metal halide 3,000-10,000 LED Wide range EarthCheck Pty Ltd. PO Box George Street. Queensland Australia. T: E: info@earthcheck.org

7 Efficient Lighting Table 4 provides some qualitative information on typical capital and operating costs and an indication of the relative average life of different lighting types. Table 4: Cost considerations 10 Type of light Incandescent - Standard Incandescent - Tungsten halogen Fluorescent tubes: Halo-phosphate Triphosphor and multi-phosphor Compact Fluorescent (CFL) High Intensity Discharge (HID) - Mercury vapour High Intensity Discharge (HID) - High pressure sodium Low pressure sodium Metal halide Capital cost Relative operating costs Average life (hours) Low Very high ~1,000 High Low Low Low Moderate Moderate /high Moderate /high Moderate /high High Low Low Low Low/ moderate Low Low Low 2,000-8,000 7,000-8,000 8,000-18,000 8,000-10,000 8,000-12,000 12,000-30,000 14,000-18, ,000-12,000 Ballasts Lamp efficiency may be restricted by the type of ballast installed. Ballasts transform and control electrical power for fluorescent, high-intensity discharge and low-pressure sodium lights. The efficiency of ballast-lamp combinations needs to be considered when reviewing lighting options. There are three standard types of ballast; Magnetic (least efficient), Hybrid, and Electronic (most efficient). Electronic ballasts can reduce electricity consumption of lights by 10 to 15 % over the use of magnetic ballasts 12. Factors to consider when determining effectiveness include: Ballast factor A factor indicating the relative light output of a particular lamp-ballast combination Ballast efficacy factor (%/W) A ratio of ballast factor to power System efficacy (lumens/w) ratio of light output to power. Level 3: Use lighting controls Automatic control of lighting systems may be a more feasible option than trying to encourage staff and guests to actively manage lighting. Opportunities for automated lighting control include: Timers: Timers can be electromechanical or electronic. They are used to limit the duration a light stays on for after being switched on, or they can be used to turn lights on and off at specified times Occupancy detectors: are sensors that switch lighting on when occupants are identified in a room. Three main types of occupancy detectors are available: Passive infrared that sense movement of a heat-emitting body Ultrasonic that sense changes in sound wave patterns Hybrid passive infrared/ultrasonic 13 Photosensors: work by sensing the availability of light and adjusts the lighting levels according to predetermined requirements Room key card switches: reduce lighting use in guest rooms by switching power off when the key card is removed Building Management System (BMS) control: allows for central control of equipment within a building or business. If there is already a BMS in operation on site, it may be possible to incorporate lighting into this system Power reducers: reduce the overall power supply to the lighting system. They can be used on fluorescent lighting systems to reduce power demand of the system. Care should be taken to ensure that a power reducer is compatible with the lighting system. These systems are generally only used in retrofit applications To improve the effectiveness of lighting controls businesses should consider efficient lighting initiatives based on lighting requirements. This can be achieved by: Implementing lighting zones where lighting for specific areas of different functions are controlled separately. Typical zones include: Facade and outdoor lighting Public areas (pools, gyms, etc) Restaurants and retail spaces Lobby and reception Guest rooms Corridors Bathrooms Conference and meeting rooms Providing individual light switches for areas with infrequent use or areas which commonly only require partial lighting These separate areas may benefit from being controlled independently. For example, facade and outdoor lighting could be controlled by a timer or photosensor set to turn lights on at night and off in the morning, whilst corridor and stairwell lighting would benefit from occupancy detectors which only switch on when the space is occupied. Level 4: Use natural lighting and design elements Use of natural lighting can have significant benefits in terms of reduced lighting energy consumption and enhanced guest and staff comfort. Incorporating natural light into buildings and rooms is most effective in new design and retrofit applications. Some simple opportunities to improve daylight effectiveness include: Installing skylights or open roofs Installing windows that transmit visible light but absorb or reflect heat (depending on climate) Brightening interior surfaces and using direct and indirect lighting in combination to reduce harsh contrasts 14 Using daylight for general room lighting and incorporating task lighting for specific tasks References 1 US DOE, 2001, Greening Federal Facilities: An Energy, Environmental, and Economic Resource Guide for Federal Facility Managers and Designers: 5.4 Lighting, 2 Adapted from UNEP, 2007, Saving for a Bright Future: A manual for efficient lighting procurement in UN agencies 3 Carbon Trust, 2007, CTV021: Technology overview: Lighting: Bright ideas for more efficient illumination 4 Carbon Trust, 2007, CTV021: Technology overview: Lighting: Bright ideas for more efficient illumination 5 US DOE, 2008, Energy Efficiency and Renewable Energy: Building and Technologies Program: Commercial buildings: Lighting and daylighting 6 US DOE, 2001, Greening Federal Facilities: An Energy, Environmental, and Economic Resource Guide for Federal Facility Managers and Designers: 5.4 Lighting 7 Adapted from Lighting Industry Federation Limited, 2001, Lamp Guide and Carbon Trust, 2007, CTV021: Technology overview: Lighting: Bright ideas for more efficient illumination 8 Adapted from Lighting Industry Federation Limited, 2001, Lamp Guide and Carbon Trust, 2007, CTV021: Technology overview: Lighting: Bright ideas for more efficient illumination 9 The Engineering Toolbox, 2005, Illuminance Recommended light levels, available at: level-rooms rooms- d_708.html 10 Adapted from Carbon Trust, 2007, CTV021 Technology overview: Lighting: Bright ideas for more efficient illumination 11 Natural Resources Canada, 2005, Lighting Reference Guide 12 US DOE, 2008, Energy Efficiency and Renewable Energy: Building and Technologies Program: Commercial buildings: Lighting and daylighting 13 US DOE, 2008, Energy Efficiency and Renewable Energy: Building and Technologies Program: Commercial buildings: Lighting and daylighting 14 US DOE, 2001, Greening Federal Facilities: An Energy, Environmental, and Economic Resource Guide EarthCheck Pty Ltd. PO Box George Street. Queensland Australia. T: E: info@earthcheck.org

8 EarthCheck Fact Sheet: 3 Efficient Air Conditioning Providing clients with comfortable, climate controlled facilities is an important feature of many tourism operations. Air conditioning units and systems are commonly used to achieve space heating and cooling as well as to t condition the air by removing dust and dirt and adjusting the humidity. The use of air conditioners varies significantly within the tourism sector and depends greatly on climate and for some sectors such as hotels, air conditioning can contribute up to 50% 5 of their overall energy use 1. How does an air conditioner work? To understand how best to operate an air conditioning unit or system efficiently it is important to know how they work. Air conditioners use a refrigerant that absorbs heat (within evaporator ator coils) from air in the space needing to be cooled. The warm refrigerant then flows to a compressor that increases the pressure of this warm gas. The warm, pressurised refrigerant then circulates to the condenser coils where the pressure is reduced and the gas cools by releasing heat to the outside air or water flowing over the condenser coils. The cooled refrigerant then flows back to the evaporator where the cycle starts again. In reverse cycle systems (also known as heat pumps) the refrigerant cycle is reversed and the heat is extracted from the outside air and released into the air conditioned space for heating purposes. Types of air conditioning systems The components of air conditioning systems are either housed in a single unit that is typically installed into a wall or window that opens to the outside or come as packaged or central systems. In a packaged split system the condenser and compressor are located outside (to reduce the noise typically made by single units) and have lines connecting them to indoor evaporators. Packaged ducted systems are similar but have the compressor, condenser and evaporator located outside and air is simply ducted throughout the building. Central plant systems have multiple packaged units that are usually housed in a dedicated room with an outside condenser that is air or water cooled (using cooling towers). Central plant systems are typically used by large tourism operations wanting 100 kw cooling capacity or more 2. Is your air conditioning unit or system energy efficient? What is the energy efficiency rating of your system? While energy efficient air conditioning units or systems are typically more expensive to purchase, the energy savings generally give a short payback period 3. If your air conditioning system is over 10 years old the power savings made from replacing it with an energy efficient model is often highly cost effective. Most central and ductless air conditioning systems will have an energy efficiency rating calculated by dividing the system s cooling or heating output by its power consumption throughout the season and is based on your countries standard load and climate. This is known as the Seasonal Energy Efficiency Ratio (SEER) ( SEER). Older systems often have a SEER of 6 or less while the minimum in most countries is now 13 or more. The SEER of systems can reach as high as 20 making them 3 times more efficient than older models! Single units are rated by an Energy Efficiency Ratio (EER) which is calculated in the same way as the SEER but on peak days (the hottest days specific to the country of operation). Again in most countries an EER of 13 or more is desirable. Is your unit or system correctly sized and located? Air conditioning service providers should always perform a cooling or heat load calculation to determine proper sizing. An undersized air conditioning system will be inefficient while an oversized system will cool or heat an area quickly but will then cycle on and off resulting in higher operating and maintenance costs to add to the initial higher capital costs. In determining the location of your unit or system is important to ensure: Efficient condenser heat exchange by providing adequate air flow and locating condenser coils in a cool, shaded area. Air The Taj Residency Hotel Bangalore, India The Taj Residency Hotel increased the efficiency of its air conditioning compressor by 20% by replacing an old reciprocating plant, which was continually cycling on and off, with a new screw compressor that operates more efficiently at part loads. Other actions taken: Installing Variable Frequency Drive starters on motors of the air handling unit and chiller secondary pumps so they can operate over many speeds as opposed to a single or two-speed motor starter. Ensuring heat exchanged across the air conditioners condenser coils is efficient by de-scaling them regularly and closely monitoring the levels of dissolved solids in the chilled water. Heat absorbed by the air-conditioning refrigerant is expelled to chilled water from the cooling tower that flows over the air conditioners condenser coils. Monitoring the temperature of chilled water in and out of the condenser by the Building Management System, helped to assess the load on the air conditioning plant. Replacing pumps used for air conditioning and building plumbing with high efficiency pumps that adjust their performance (i.e. speed) with demand saving about kwh per day.

9 Efficient Air Conditioning should be able to flow freely around the condenser and not be obstructed. Optimum temperature settings are maintained by locating the thermostat away from heat sources such as windows and providing adequate supply ducts for cool air and return ducts for warm air. Heat loss is reduced by minimising piping and ducts. Internal and external noise is considered and minimised. Adequate space is provided for maintenance. Is your unit or system suitable for your operating conditions? It is important to consider air conditioning energy efficiency under different operating conditions. If your air conditioning system will be operating for long periods, during which time the cooling or heating requirements (or load) will vary considerably, the system s compressors should be able to operate effectively at part loads. Sites with existing compressors operating inefficiently at part loads could investigate the viability of replacing the compressor or installing a Variable Speed Drive (VSD) that will adjust the compressor s motor speed to continually match the load. Are your air conditioning ducts insulated and not leaking air? If your air conditioning ducts are located in ceilings or basements which are not air conditioned, they may be at risk of undetected air leaks, drawing in dust, pollen and losing heat or cool air through their walls. This combination of leaks and heat conduction losses means that a great deal of your air conditioning energy consumption is being wasted. Check for leaks by visually inspecting duct connections and piping for leaking air, water, rust, rips or breaks and connections or joints that have come apart. Feel around connections and joints for cool air escaping. If you are concerned leaks may be significant, contract your service provider to conduct a more precise leak test using pressure and air flow monitoring to determine the size of any leaks and their location. Insulate ducts - existing poorly insulated ducts can be wrapped in duct wrap. Newer ducts will often come with an R (resistance) insulation rating. In addition to saving energy, insulation will help maintain a constant temperature, reduce noise levels and prevent condensation. Is your building designed to reduce the loss of heated or cooled air and solar gain? While ventilation is important, windows and doors can allow drafts into and air leaks out of, air conditioned areas increasing the amount of energy consumed for cooling or heating. Check for, and seal, any leaks along windows and door frames using sealants, foam or rubber strips, brush strips, screw-on external doors or compression threshold strips (extruded aluminium section fitted with a rubber seal). Seal floor gaps and don t forget other room penetrations such as around electrical outlets or mounted air conditioners that are externally mounted. Ensure seals are regularly maintained and not degraded. Keep in mind some ventilation is important to maintain sufficient air turn over for spaces to remove contaminants, odours, water and carbon dioxide. Reduce building heat gain by: Retrofitting single pane windows with multiple window panes that put a seal of air or gas between the panes of glass acting as an insulator. Covering the window with a reflective pane or a transparent low-emissivity (low-e) coating that reflects heat while still allowing light to transfer through the glass. Ensuring all windows have internal curtains and blinds or external awnings to reflect sunlight and reduce solar ingress into air conditioned spaces. Installing air curtains or automatic closing doors to minimise loss of cool air from areas that must be kept open or have high traffic. Investigating natural landscaping options to help reduce heat input by providing shade. Try planting deciduous trees or vines that will provide shade during summer while allowing light in through winter. Installing roof, wall and floor insulation to help keep heat in during winter and prevent heat entering during summer. Insulation works in different ways with some trapping air within their bulky structure while others reflect radiant heat away. Did you know? Insulation is given an R-value or U-rating. The higher the R value the more resistant the insulation is to heat flow. In some cases a U-rating may be used which measures the transfer of heat through the material rather than the resistance to heat transfer. The Sandals Regency La Toc Golf Resort and Spa in St Lucia, West Indies Sandals Regency La Toc Golf Resort and Spa installed air curtains on their entertainment desk, jewellery store and boutique whose front doors remain open constantly to attract customers. Actions taken: Air curtains are powered by a fan that forces air from the top of the door to the bottom to create an invisible barrier that prevents around 75-85% of air conditioned air exiting, if they are well designed and correctly installed. They also have the additional benefits of keeping out dust and insects. 4 Are you operating your air conditioning unit or system efficiently? Can you switch off your air conditioning in areas that are not occupied? Air conditioning left operating in areas not in use is of concern for tourism operations, especially where guests have full operational control, which can result in systems being left running for prolonged periods of time, often with doors and windows left open. Some operators designate specific air conditioning zones whereby unoccupied areas are zoned off. This can be achieved by training housekeeping staff and requesting guests to switch off air conditioning in rooms not in use. Alternatively, automated systems can be used that are linked to thermostats which can block the air flow to zoned areas and maintain corrects temperature in occupied areas. Larger accommodation operations often use an automated Building Management System (BMS). BMS s can control guest rooms as well as common spaces such as offices, restaurants and conference rooms that that require a system to respond quickly to a range of thermal comfort requirements.

10 Efficient Air Conditioning BMS s allow for full manipulation of temperature settings and the operation of air conditioning from the reception desk. This gives the system a longer time to reach comfortable conditions and eliminates false set offs which can occur with sensors. Most BMS s includes functions to track the operation and conditions in rooms which can be used to assist management with understanding the benefits of other changes or additions to room control. Other options include: electronic access cards for guest rooms that automatically turn off the room s air conditioning when guests exit a room. Energy can also be saved by shortening the time it takes for control circuits to turn it off after guests leave the room. sensors that sense heat (infrared), movement or carbon dioxide levels emitted occupants to determine when to cycle air conditioning on and off. balcony and door switches to temporarily turn the air conditioning off when the door is open. The Alto Hotel, Melbourne, Australia The Alto Hotel installed split system air conditioning units in all guest rooms. The units use inverter and movement sensor technology. The invertors continually adjust the capacity of the air conditioning systems, rather than on/off control, making the units 35% more efficient, and movement sensors reduce the air conditioning cycles when there is no-one one in the room. Other actions taken: Energy consumption for heating and cooling has also been reduced by: Using layers of floor covering to improve insulation including a 5mm layer of recycled car tyres Using heat reflection in glass doors Double glazing 95% of all windows Energy efficient compact fluorescent or LED light globes on 95% of lights Using energy saving key-tags which switch off power to the room (and air conditioning) when unoccupied Are air conditioning thermostats set for optimal energy savings? Thermostats set at o C in summer and o C in winter provide optimal comfort and energy savings. Consider conducting trials adjusting the thermostat settings on your air conditioning system. For every 1 o C (1.8F) decrease in the temperature set point you can make during winter it may be possible to reduce energy use by 15%. Similarly in summer every 1ºC (1.8F) increase will decrease energy use by 10% 5. Remember if your system vents have adjustable louvers, make sure they are directed towards the ceiling when cooling and down towards the floor when heating as cool air falls and hot air rises. Do you turn off heat generating equipment when cooling? Remove any unnecessary heat generating equipment from air conditioned spaces and turn off heat generating equipment and lighting, especially halogen down lights, when they are not needed to reduce cooling requirements. Do you clean and maintain your air conditioning systems? As a working machine, air conditioning systems require regular cleaning and maintenance by a suitably qualified member of staff or air conditioning service provider. Make sure the following maintenance is carried out as a minimum: clean and inspect the evaporators to ensure efficient heat transfer clean and inspect the condenser coils of dirt and debris that may block air flow clean and inspect fins and straighten if necessary check refrigerant levels and recharge if levels are low (leak detectors can be used to locate a leak) clean and inspect the air vents and air ducts (seal any leaks) check oil and belts of compressor motor check the thermostats are recording the correct temperatures check the system s electric control sequence and electric terminals 6 Service provider contracts Discuss the option of incorporating energy and water performance requirements into your service provider contracts. This will provide an incentive to contractors to ensure your system is operating efficiently, saving you money and reducing your environmental impacts. Cooling or heating alternatives Evaporative coolers draw outside air through a wet pad and then blow it through a building, forcing hot internal air out through vents or windows. They work better in hot, dry climates as they add humidity to the air. While they consume considerably more water and require more maintenance, they can use four times less electricity to operate 7. Combined Heat and Power Systems (CHP) produce power (usually electricity) and heat in a single operation. A CHP can produce electricity on site using a wide range of energy streams such waste heat, solar, biogas, LPG, natural gas, coal and oil 8. Heat is also recovered from the hot exhaust gas (from fuel or biogas turbines) or steam (from boiler driven steam turbines) and then used for heating water as well as for space heating and cooling. This type of technology is especially viable in areas where electricity rates are high but fuel costs low. Fans create air movement which evaporates moisture from the skin providing a cooling effect. Fans used in conjunction with air conditioning can decrease the temperature as much as 4 o C potentially resulting in lower air conditioning requirements 9. Natural ventilation replaces warm air inside a building with cooler air from outside using natural differences in pressure and temperature. Take advantage of natural convection flows and allow for the direct flow of air. If natural ventilation is not sufficient due to the building s design, aspect or location warm air can be extracted using exhaust fans so cooler outside air can then be drawn in through windows. References 1 Bohdanowicz P. and Martinac I., 2002, Thermal Comfort and Energy Saving in the Hotel Industry as2002.pdf 2 SEAV, 2004, Refrigerated Air Conditioning Systems /resource.asp?action=show_resource&resourcetype=2&resourcei d=21 3 Australian Department of the Environment, Water, Heritage and the Arts, 2007, Tips for Choosing an Efficient Air Conditioner 4 2VV, 2009, Why invest in an air curtain?, Accessed Jan 2010: 5 SEAV, 2004, HVAC Tips cturing/resource.asp?action=show_resource&resourcetype=2&re sourceid=46 6 US Department of Energy, 1999, Energy Efficient Air Conditioning 7 California Energy Commission, 2006, Evaporative Cooling, tive.html 8 Energy Conservation Systems, 2009, Greener Air Conditioning 9 Engineering Extension, 2001, Space Heating and Cooling,

11 EarthCheck Fact Sheet: 4 Efficient Water Heating Many larger tourism operators use boilers to provide their site with hot water and in some cases to also provide space heating via a heat exchanger (such as a radiator) that transfers the heat in the hot water or steam to the air. Smaller tourism operations will typically use storage water heaters which hold smaller amounts of water that are heated using electricity, natural gas, liquid petroleum gas (LPG) or renewable energy sources such as solar. Operations with restricted ed space and access may use instantaneous systems that heat water to one or several taps where it is used. They typically operate on natural gas or LPG but in some cases 3 phase electricity. Both boilers and hot water systems can waste a lot of water and energy if they are not operated efficiently. This fact sheet provides a list of opportunities to help ensure your site s system is operating as efficiently as possible. Before investigating efficient water heating options, consider opportunities to reduce energy consumption from water heating by reducing the quantity of hot water consumed. See Factsheet 6: Reducing water consumption I which focuses on reducing water consumption, water efficient equipment and installing flow restrictors and low flow shower heads. Improving boiler efficiency Boilers waste water, energy and chemicals in a number of ways, namely: 1. Blowdown - When a portion of water is expended from the boiler to prevent the build-up of contaminants in the circulating water which can cause biological growth, corrosion and scale. Blowdown Blowdown means more fresh make make-up up water is consumed to replace the water lost from the boiler. 2. Poor combustion efficiency - Boilers can consume excessive amounts of energy if they do not convert their fuel into heat efficiently. This not only wastes energy (fuel) but also increases combustion gas emissions and unburnt fuel deposits (soot) on the inside surface of the boiler tubes which act as an insulator, reducing heat transfer efficiency and allowing heat to escape. 3. Distribution losses - Some losses of steam or hot water will occur during the distribution of steam through leaks, lack of insulation and incorrectly sized pipes. Reduce blowdown Install an automatic blowdown system instead of undertaking manual blowdowns at set time intervals. This may require the installation of a conductivity probe that can measure the salt level within the water and only blowdown when the level exceeds a set value. Conductivity probes can reduce energy consumption by 2-5% 2 and typically have a payback period of years 1. Reuse boiler blowdown water for other activities such as cleaning if the water quality is appropriate to the application (i.e. salt and chemical concentrations must be compatible with the intended use). Install a blowdown heat recovery system to recover heat from the blowdown to preheat make-up water. Blowdown heat recovery systems consist of a heat exchanger and flash tank that drop the pressure of the blowdown, converting some of the blowdown into lowpressure steam which is sent back to the boiler while the remainder is sent to the heat exchanger. Heat recovery systems also limit the discharge of hot liquids to sewer systems which is a concern for some local authorities. Reduce the amount of mains water required to replace blowdown by identifying suitable alternative water sources such as rainwater, condensate, recycled water or bore water. When assessing suitability of alternative water supplies consider: Water quality Availability & variability of supply/ quality Infrastructure requirements (pumps, pipes etc.) Scale and soot deposits prevent the efficient exchange of heat between combustion gases and water. Scale refers to the build-up of solidified contaminants on the water side of the boiler. Soot refers to the build-up of solidified combustion gases on the fuel side of the boiler. Melia Bali, Indonesia Melia Bali has reduced their energy consumption of fuel oil boilers by: 1. Installing a dual gas/oil burner on their boiler to improve efficiency and allow for flexibility in fuel use.. The dual burner cost US$41,000 and is estimated to save US$101,234 with a payback period of 4.5 months 2. Increasing the frequency of fire tube cleaning from 6 to 3 monthly 3. Installing a water softener to reduce scale build up and improve heat transfer efficiency. Improve combustion and heat transfer efficiency Regularly monitor m flue temperatures (chimney/exhaust). Many boilers lose 15-20% of their fuel energy input up the stack 2. An increase in temperature usually means soot and scale are having an insulating effect and reducing the boilers efficiency. As a 5ºC rise in flue temperature indicates a 1% efficiency loss 3, find out the optimum temperature, by reading the flue temperature immediately after the boiler has been serviced and cleaned. If your boiler uses inline temperature sensors, make sure they are regularly calibrated and not fouled. Monitor boiler flue gases for excess air to help reduce unnecessarily high fuel consumption. Flue gas analysers are usually integrated into the boiler. If not, consider purchasing an analyser. Installing an oxygen trim system can help by adjusting the ratio of air to fuel to optimize fuel combustion. Also undertake regular checks for air leaks to reduce excess air in the system.

12 Efficient Water Heating Tip Soot has an insulating value five times greater than asbestos. Regularly clean and inspect boilers to prevent the build-up of scale and soot. Scale that is 1.6mm can cause a fuel loss of 4% 4. Heat transfer can be improved by cleaning the boiler: Scale on the water side often needs mechanical or acid cleaning. As this is often very expensive and difficult, prevention through effective water treatment and water analysis is often a better alternative. Soot from combustion gases are usually removed with brushes and vacuums but can be prevented through more efficient combustion and use of cleaner fuels. Reduce distribution losses Heat losses in the distribution system can be reduced by removing redundant pipework. Ensure pipework is correctly sloped for maximum drainage and not over-sized as larger surface areas lose heat, while undersized pipes result in greater pressure which increases the probability of leaks. Regularly check the system for leaks including the tank and pipework. Ensure all steam traps are regularly maintained to ensure they are opening and closing effectively. Traps that remain closed become water logged which will increase heat loss, while traps that don t close effectively lose water, heat and chemicals. Insulating boilers and steam lines can greatly reduce heat loss. Insulation can typically reduce heat loss by up to 90% 5. For steam at 700 kpa, a 1 m2 of uninsulated surface (approximately 2.5 m long, 125mm pipe) will lose approximately GJ through a 24-hour period, equating to approximately 81 GJ per year of natural gas or 2 tonnes of fuel oil 6. With a fuel cost of $12/GJ, insulation could save up to $350 in fuel costs per metre of pipe. Install condensate return lines to capture condensate to be returned to the boiler reducing water and energy consumption and the amount of treatment chemicals required. Reduce pipework by ensuring the pipes between the tank and points of end use are as short as possible to reduce heat loss when the water is being distributed. Operation and maintenance actions to improve efficiency Make sure boilers are operated at their optimum working pressure and temperature. Operating boilers at lower pressure will reduce their efficiency. If lower pressures are required, instead of reducing the boiler operating pressure, consider installing pressure reducing valves at the end point of use rather than operating the boiler at lower pressure. Ensure thermostats are not set too high causing the water to be heated unnecessarily, wasting energy and costing money. Make sure however that it is not set so low that there is a risk of harmful bacteria growing in the tank. Only operate boilers as needed and start up boilers as late as possible and shut them down as early as possible. If the boiler is operating at times of low demand consider if a smaller boiler or hot water storage system could operate during these hours. Retrofitting and replacing hot water systems Assess the efficiency of your current hot water system to determine whether retrofitting or replacing the system would be economically more efficient. New, more efficient systems may be able to achieve significant annual savings in fuel or electricity. Annual Fuel Utilisation Efficiency (AFUE) is the measure of how efficiently a boiler converts input energy into heat energy. When deciding whether to replace a boiler, consider the payback period (i.e. the balance between the cost of replacing the boiler and the estimated annual fuel savings). For example, replacing a boiler with an estimated AFUE of 50% with an 80% AFUE boiler would provide approximately $37.50 in savings for every $100 in fuel costs for the same heat output 7. If the current annual fuel costs are $10,000 per year, this equates to approximately $3,750 in fuel savings. For a new boiler costing $15,000, the system will pay for itself within 4 years. If demand for hot water or steam at your site is variable, consider installing an accumulator which is an additional vessel filled with heated water. When there is a sudden peak in demand the pressure is reduced causing some of the water to immediately become flash steam, thus protecting the boiler from instantaneous loads. Alternatively, consider replacing boilers with multiple de-centralised boilers for part-load systems. Other retrofit/replacement options to improve efficiency and reduce fuel costs include: Retrofitting gas pilot lights with automatic electronic ignition systems. Replacing the system with an alternative such as solar assisted or biomass fired boilers, heat pumps or cogeneration systems. Combined heat and power systems are another alternative that use a single source of fuel to produce both electrical and thermal energy. Alternatives to electric storage water heaters Energy intensive electric storage water heaters tend to generate more greenhouse gases than other types of water heaters as Table 1 highlights. Table 1 A comparison of greenhouse gas emissions from different types of hot water systems 8 : Type of system 250 litre electric hot water system* GHG emissions over 15 years (tonnes of CO2 equivalents) 60 Electric heat pump 26 Gas storage (LPG) 17 Gas storage (Natural gas) Gas instantaneous (LPG) Gas instantaneous (Natural gas) Solar electric boosted 8 Solar gas boosted 3 *Assuming electricity sourced from mains power derived predominantly from coal fired power stations

13 Efficient Water Heating The Taj Residency Bangalore The Taj Residency Hotel in Bangalore, India installed a heat exchanger to recover heat from the site s air conditioning system. The hot refrigerant rigerant is used to preheat water used to feed its boiler. By mixing this water with water preheated using energy captured by 100 solar panels, the hotel is able to increase the boiler s feed water from 440C to 700C. This equates to an energy saving of around 2.22 MJ per hour or 52 L of fuel. Actions taken: Other initiatives undertaken by the hotel to reduce energy consumption include: Closely monitoring the consumption of fuel in the boiler and compare readings with the manufacturer s recommendations. When fuel consumption starts increasing, descaling of the water tube boiler is undertaken. Scale acts as insulation and reduces the boilers ability to transfer heat from the burning fuel to the water. Automatic monitoring of fuel to air ratios to ensure efficient fuel combustion. Recovering steam condensate from the steam boiler for use in the boiler feed water saving not only energy but also water and chemicals. Using ultra diesel for the boiler which has a lower sulphur content to reduce carbon monoxide emissions and increase the boiler efficiency Gas Alternatives include gas heaters that produce around one third the greenhouse gas emissions which may be an alternative for sites with limited space (they are usually smaller than electric systems) and access to piped natural gas. If town gas is not available, bottled LPG can be used but operating costs will usually be higher. Heat pumps Heat pumps absorb heat from the outside air using a refrigerant liquid which is kept at a temperature lower than the outside air temperature. The heated refrigerant is then compressed into a hot vapour which can be used to heat water via a heat exchanger. A compressor is required to compressor the refrigerant and subsequently these types of systems do make a noise similar to an airconditioning unit. While they still consume electricity, this can be up to 40% less than conventional electric hot water heating 9. If your operation is located near another source of heat such as hot groundwater, bedrock, or even waste heat from nearby processes or businesses, heat pumps can also utilise this heat. Unlike solar systems these pumps do not require sunlight so they can be located anywhere, including sitting on top of existing hot water systems inside buildings. Solar The viability of solar systems depends largely on the climate and the site s level and type of hot water usage. Smaller operations may be able to meet all their hot water needs while operations using large amounts of hot water may find solar pre-heaters that feed water heated by the sun into a conventional heater more suitable. Solar systems typically have an insulated tank either located on the roof so they can use gravity rather than a pump to circulate water or on the ground where they require a pump but are less visually intrusive and accessible for maintenance. There are two common types of solar collectors: Flat plate collectors consisting of copper tubes attached to a dark-coloured metal plate facing the sun; or Evacuated tube collectors consisting of copper tubes encased in two layers of glass that contains a liquid that absorbs heat from the sun and then transfers this heat to the water. The liquid is then pumped back up to the roof. Because of their cylindrical nature they are exposed to the sun throughout the day making them good for areas with cold sunny days. Most systems have an electric or gas booster for periods of insufficient sunshine. Huge advances in the materials used to make solar heaters and technological advances using lenses, mirrors or dye coated glass to focus sunlight into a small beam to achieve higher efficiency should make solar a much more efficient and costs effective alternative for water heating in the near future. References 1 Pacific Northwest Pollution Prevention Resource Center, February 2005, Pollution Prevention Technology Profile Conductivity Controls in Water Rinsing, Cooling Towers, and Boilers 2 Sustainable Energy Authority Victoria, 2002, Energy and Greenhouse Management Toolkit. 3 Muller, MR, Simek, M, Mak, J & Mitrovic, G., 2001, Modern industrial assessments: a training manual, version 2.0, Rutgers University, New Jersey. 4 US Department of Energy (US DOE), 2001, Green Federal Facilities An Energy, Environmental, and Economic Resource Guide for Federal Facility Managers & Designers Boilers, www1.eere.energy.gov/femp/pdfs/ pdf 5 US DOE, 2006, Energy tips Steam, Steam tip sheet #2, pdfs/39306.pdf 6 Sustainability Victoria, Energy Toolbox For Government Energy Managers, Steam Boiler Losses Information Sheet, toolbox.vic.gov.au/information_sheets/steam_distrib ution_efficiency/steam_boiler_losses_continued.html 7 US DOE, no date, Space heating and cooling: Furnaces and boilers, ing_cooling/index.cfm/mytopic= Adapted from Queensland Government Environmental Protection Agency, Energy Wise Queensland Factsheet: Solar hot water 9 DOE, no date, Space heating and cooling: Heat pump systems, ing_cooling/index.cfm/mytopic=12610

14 Leaks EarthCheck & Water Fact Monitoring Sheet: 5 Leaks and water monitoring All operations will inevitably experience water leaks ranging from large leaks or faults that can lose large amounts of water but are usually identified and repaired quickly through to sub-surface surface or smaller leaks that can c silently lose equally, or in some cases larger quantities, of water over long periods. Leaks can also affect building structures and services, be a health and safety concern or detract from guest amenity. A proactive Leaks Maintenance and Detection Program will usually pay for itself in reduced water production costs, additional pumping costs because of pressure drops in the pipe work and reduced future repair costs. Identify and prevent leaks and faults Develop preventative maintenance schedules for water using equipment, fixtures, hoses, pipe work and replace worn joints, valves and washers. This might include; taps, toilets, showers, cooling towers, hoses, pools and spas, compressors, dishwashers, washing machines, sprinklers and irrigation systems. Incorporate visual leak inspections into existing maintenance, security or cleaning routines. Inspections should be undertaken at least weekly and should include any overflow pipes (which should be made visible), water holding tanks, exposed pipe work, pumps and valves and water using fixtures and appliances. Understand your water accounts. Knowing how much water your operation typically consumes in a week will help you identify any unexplained fluctuations that may be caused by leaks. If your operation is seasonal, divide your water account by a unit such as number of guest nights rather than the number of days on the account to get a more accurate measure of water consumption. Regularly read and record your water meters and consider installing sub-meters on high water consuming items such as cooling towers and pools and segregating areas such as kitchens and guest rooms. This will alert you to any unexplained spikes in water consumption or drops in pressure from water leaking from pipe work. Larger operations could consider attaching a data logger to their meters that will record continuous water consumption electronically and feed this into a Building Management System (BMS). Carry out a night flow test by reading the meter when water using activities have ceased for the day and then again the following morning before water consuming activities commence again. If water use is limited to daytime operations there should be nearly no consumption during the night. If the meter readings are not the same this may be an indication of a sub-surface leak or some other sort of uncontrolled water use which should be investigated further. Operations who operate 24 hours a day or those that suspect they have a sub-surface leak should consider using sonic leak detection equipment (listening device) to identify the source of the leak. Consult a licensed plumber or water efficiency expert. Recording leaks and faults Once identified, leaks should be immediately flagged with a red ribbon and the date and location recorded for immediate repair. Educate staff and cleaners to report leaks directly to maintenance or management. Where suitable (e.g. rental holiday accommodation) contact phones numbers should be displayed so guests can report any leaks or faults. Over time these records will help identify (and help support funding applications for) problem areas that may require items to be replaced rather than continuously repaired. Recording leaks will also help when reviewing water use benchmarking for certification requirements. Did You Know? A leak losing 3 drips a second equates to a loss of 100 litres every day if it is left unrepaired! 1 Sydney Convention and Exhibition Centre (SCEC), Australia. In 2004, SCEC launched their sustainability program after a group of staff members formed a committee to see how they could reduce the Centre s environmental footprint. Actions taken: A series of water-saving initiatives were introduced as part of the program, including the installation of eighteen water sub-meters to monitor water consumption and leaks. The centre also installed waterless urinals, sensor taps, water efficient shower heads and over 165 low flush toilets. Outcome: Water consumption has reduced 47% with total savings s of 8.69 ML over three years. repair leaks and faults Toilets In a properly functioning toilet no water should move from the cistern tank into the bowl, unless the toilet is being flushed. Test toilets you suspect are leaking by placing a drop of food colouring in the cistern and seeing if the water is clear in the bowl without flushing after half an hour. The water will be leaking into the bowl through either the overflow pipe (leaking valves) or the seating washer (rubber ring at bottom of the tank) and should be repaired immediately. Also, check water and wastewater pipes connected to the toilets.

15 Leaks & Water Monitoring Pipes and equipment While carrying out inspections listen out for leaks and look for dampness, rust marks or swelling, particularly on pipes, joins or equipment that is poorly maintained, worn or old. Did You Know? A dripping tap or shower can lose over two litres per hour, that s about 5 buckets a day! 2 Taps Taps leaking from the spouts is usually an indication of a worn valve washer (located under the handle) that needs to be replaced. If the leak continues the valve seating may also need to be repaired. Taps leaking from the neck shaft is usually an indication that the o-ring and body washer needs to be replaced. Some taps will have ceramic discs instead of valve washers which if scratched can leak indicating the cartridge may need to be replaced. Showers Showers leaking from the arm or neck are an indication that the sealing washers need to be replaced. In some cases the arm may just need to be tightened. Use pipe tape and then tighten with a wrench. Pools If you suspect a leak, place a bucket with a weight in it in the pool and fill the bucket to the same level as the pool. If the water loss is due to evaporation the level should drop at the same rate in the bucket and the pool. If the pool level drops more than the bucket there is a leak. Increased chemical usage, excessive algae growth or air or dirt pulled into the pump and blown into the pool may also be indications of a water loss problem. Check for cracking in the pool structure or tile work and leaks from surface pipe work, the filter or backwash valve. If the leak cannot be found it is possible to undertake a pipe pressure test to confirm whether there is a leak in the pipe work. Leaks can then be located using different techniques depending on where the problem is. Sonic detection is often used for sub-surface leaks or helium detectors if the soil conditions are such that noises can t be made at the leak location. Other techniques used for leaks in visual areas include dyes, scuba diving and underwater headphones for concrete pools or electronic devices for leaks in vinyl liners. Cooling towers If water is being lost from the overflow pipe check the valve on the make-up line is able to close and seal. Make sure the ball float has not been set too high or that the overflow pipe is not leaking. If there are multiple towers make sure the water levels are even or the water will flow to the lowest basins when the pump is turned off causing it to overflow. This is simply fixed by adjusting the ball floats so the water levels are equal. If water is overflowing out of the basin, check that the overflow pipe is not blocked or that the inlet pipe has not been accidentally left on after cleaning. Did You Know? A small trickle of water from the cistern can waste litres a year! 3 Sandals Regency La Toc Golf Resort and Spa, St Lucia, West Indies The Sandals property is located on an island with limited water resources. The Resort has three pools and nine whirl pools; 200 acres of gardens/ golf course and a need to reduce water consumption by guests without compromising the quality of their experience. Action taken: Monitoring of pool levels is carried out, in order to identify any abnormalities in consumption. Should the level of any pool level fall by more than 1.25 cm in a day, it is closely monitored and investigated, so as to identify the location of any leaks. Sections of the pipeline are also sealed at two ends and pressured tested with air using a compressor at 20-30psi for 5-10 minutes. If the pressure drops after the time has elapsed then the leak s location has been identified. Other water-saving initiatives undertaken by the resort include the Irrigating the resort s expansive grounds after dark or early morning, using recycled water from the resort s secondary aerobic wastewater treatment system. Guest rooms are fitted with low flow taps and showers, along with low flush toilets. Outcome: Sandals has been using the EarthCheck tool to monitor its water consumption since This has resulted in a reduction in water use by 20%. References 1 North Carolina Department of Environment and Natural Resources, 2009, Water Efficiency Manual for Commercial, Industrial and Institutional Facilities, Accessed Dec 2009: 2 Savewater Alliance, 2008, Savewater, Presentation_Savewater.pdf 3 Fix-a-loo Water Saving Initiatives, Accessed Jan 2010: LOO 20 Water 20Saving 20 Initiatives &action =view _product

16 Reducing Water Consumption: Bathrooms, EarthCheck Kitchens Fact Sheet: and 6 Laundries Reducing Water Consumption (I) Bathrooms, Kitchens and Laundries There are many areas within a tourism operation that consumes water. This fact sheet focuses on how you can reduce water consumption in facilities common to many tourism operations such as bathrooms, kitchens and laundries. Opportunities to reduce water use range from simple changes to procedures, to retrofitting old inefficient systems or installing new water efficient systems. General cleaning and maintenance Cleaning and maintenance is one issue which needs to be addressed across all aspects of an organisation. Some simple opportunities exist to reduce water use in cleaning, these include: Establishing procedures that specify chemical and water volumes to be used (or install automatic cleaning chemical dispensers) and dry cleaning with a broom before using a mop and bucket Requesting staff to minimise the number of flushes used to clean toilets Promptly repairing all leaks and faults (see Factsheet 5: Leaks and Water Monitoring) and displaying fault reporting contacts and phone numbers Bathrooms Showering and the use of toilets by patrons is a major source of water consumption for most tourism operators that can generate large volumes of sewerage and grey water often requiring on or offsite treatment. Showers Install low flow shower heads (less than 9L per minute) or flow restrictors and encourage shorter shower times. Special low flow showerheads that are compatible with instantaneous hot water systems may be required so they do not restrict the flow of water so much that the hot water system turns off. To reduce shower times use signage, install shower timers or consider push button showers that deliver water for a set period. Decreasing water flow and shower lengths will also result in less hot water being used and therefore will also save energy and reduce greenhouse gas emissions. Basin taps Install low flow taps (less than 9L per minute), flow restrictors (either at the end of the tap opening or in-line line) or reduce water pressure. e. Flow restrictors must be periodically cleaned and de-scaled to remain effective. Tamper-proof restrictors can be used if they are routinely removed. Water pressure can be controlled by installing a pressure-reducing valve on the connection to the water main. The pressure should be set at the lowest water pressure that still allows equipment such as washing machines and dishwashers and fixtures to operate properly. Other options for taps include timer taps (e.g. push taps) or sensors that turn taps on and off automatically. Toilets Install dual flush, low flow toilets or add a displacement device to toilet cisterns. Water efficient toilets can use as little as 4 litres for a full flush and 2 litres for a half flush, which is less than half the water of a standard toilet. A cheaper alternative can be to add a displacement device in the cistern to reduce flush volume or to modify the float arm however if the bowl is not shaped to manage with reduced water flow the effectiveness of the flush may be affected. Other options include aerobic composting toilets that require little to no water use or hand basins above the toilet cistern so basin water can be reused to fill the toilet cistern. Urinals Reduce urinal flush volume or timing, or retrofit urinals to accommodate low or no flow flushing. Urinals can waste excessive amounts of water, even when they are not being used if they have a timed flush that operates automatically at regular intervals. Melia Bali, Nusa Dua Indonesia Melia Bali Villas and Spa Resort were able reduce the volume of water consumed by its water fixtures, such as taps and showers, by reducing the incoming mains water pressure from 3.8 kg/cm2 to 2.7 kg/cm2. The cost to reduce the mains water pressure by 30% was negligible whilst it is estimated that it has reduced water consumption by 48,000 kl and saved over US$40,000 annually. Unfortunately, reducing the flush volume can lead to problems with odours and build up of uric acid, salt and lime scale in the pipework that can cause damage and blockages. It is important to find the right balance between reducing water consumption and increasing maintenance. Urinals may need to be replaced to accommodate low flushing volumes. Options to reduce flush volume include installing low flush urinals, flow restrictors on the water inlet valve or reducing the timing of flushes. To reduce the number of times a urinal is flushed a hydraulic valve that operates in the water inlet pipework can be used that triggers the urinals to flush at specific times (e.g. when the hand basin is being used, or triggered by the bathroom door opening a set number of times). Flushing can also be automated using sensors to detect movement for at least 5 seconds before it triggers a solenoid valve to allow a preset amount of water into the cistern which flushes when it becomes full. Waterless urinals are now also available that use a range of technologies including: Oil based liquids in a replaceable cartridge through which urine and debris pass that traps odours. The fluid can be degraded quickly if the correct cleaning chemicals are not used.

17 Reducing Water Consumption: Bathrooms, Kitchens and Laundries Urinal blocks housed in the urinal outlet containing microbial spores that breakdown the urine and then multiply preventing the build-up of sludge. They can also generate bacteria that cause odours so correct cleaning is essential. One-way valves that prevent odours from being emitted into the bathroom. They require urine crystals and debris to be removed and should not be allowed to become stuck open. To reduce sludge build up in the pipework some waterless urinals are drained so urine and debris cannot collect. This should be carefully considered if retrofitting old systems with waterless models. Alternative water supply and recycling for bathrooms Consider harvesting rainwater for use in showers, hand basins or toilets. Investigate the potential for wastewater recycling for use in toilets and urinals. Depending on water quality, wastewater may need to be treated for the health and safety of users. Hand basin wastewater may be able to be reused with minimal treatment (e.g. in gardens), however, other forms of wastewater may require more significant treatment. Consult a wastewater treatment specialist and conduct a risk assessment if considering reuse or recycling of wastewater. The Alto Hotel, Melbourne,, Australia The Alto Hotel in Melbourne had water consumption in of 123L per guest night! Actions taken: The Alto reduced water consumption by: Reducing tap water flow in its 60 bathrooms and kitchens from 9 to 6 litres per minute (L.p.m) Reducing shower water flow in its 58 bathrooms from 9 to 8 L.p.m Installing two 1500L rain water tanks to capture rain water for use in the cisterns in public toilets Installing piping to capture air conditioning condensation water which also feeds into the water tanks Kitchens Review operational procedures and install water efficient fixtures and equipment. Appliances and fixtures such as sink taps, dish and glass washers, ice machines and some cooking equipment such as woks can all use excessive amounts of water in commercial kitchens. Water wastage in kitchens can often be the result of staff habits, so increasing awareness about efficient water practices is a good way to start. Establish a set of kitchen procedures that are reinforced with training, signage and monitoring by management. These could include: Operating dish and glass washers only when fully loaded and on economy cycles where possible. Dry scraping dishes and cooking surfaces as soon as possible after use to prevent the waste hardening and becoming more difficult to remove. If manual pre-rinsing is necessary soak utensils and dishes in the sink rather than under a running tap. Making sure taps are not left running during food preparation e.g. rinsing fruit and vegetables in a water bath rather than running water. Reducing water lost through steam by keeping equipment covered when cooking and simmering instead of boiling where possible. Using the minimum amount of water necessary and keeping the lid on. Thawing frozen food in the refrigerator rather than under running water. Minimising the number of pieces of cooking equipment, to save on cleaning requirements. Dry cleaning with a broom before using a mop and bucket. Reporting and repairing water leaks and faults immediately. Kitchens also have a number of water consuming fixtures and equipment such as taps, dish washers and ice machines. Where possible install water efficient equipment or reduce the frequency of use and the quantity of water used. Kitchen sink taps Install water efficient tap fixtures (less than 9L per minute) and review operational procedures. If taps are frequently left on when not needed consider installing pedal taps (operated by foot or leg), or sensor taps that only turn on when required. Install water efficient trigger guns on taps that can reduce water consumption by automatically shutting off when they are not in use. Avoid the use of in-sink garbage disposal units that reduce the quality of your site s wastewater and use sink strainers to trap food scraps which should then be disposed of or composted. Kitchen dishwashers Reduce dishwasher use, ensure dishwashers are operating efficiently or replace inefficient dishwashers. Ensure conveyor dishwashers are only running when necessary by linking an electronic sensor to the conveyors motor so it only operates when dishes are detected. The conveyor speed and the length of the cleaning cycles should be adjusted for the most efficient clean while still meeting hygiene standards. Dishwashers should be well maintained, for example regularly check for leaks, ensure coils are free of lime deposits and the spray jets and filter are clean. Replace any missing or worn water jets. Consider installing a collection tank so final rinse water can be reused for the initial rinse of the next wash and install flow restrictors on the rinse lines of older models of dishwashers. Kitchen ice machines Ensure only water efficient ice making machines are used and they are only operated as required. Ice machines should have a closed cooling circuit. Some ice making machines are cooled via once through cooling water, while closed circuit cooling water systems recycle water several times before it is discharged. Consider using air-cooled ice machines rather than water-cooled ice machines which can use up to 10 times more water than similar sized air-cooled machines 1. Adjust the ice machine to dispense only the amount of ice required and establish operational procedures to ensure ice machines are only used when necessary. For small amounts of ice, consider using existing freezers.

18 Reducing Water Consumption: Bathrooms, Kitchens and Laundries The Taj Residency Bangalore The Taj Residency Hotel have a collection tank on their dishwasher that enables the final rinse water to be reused for the dishwashers initial rinse saving 15L every cycle or 9000L annually. Environment conscious equipment always turns out to be economical in the long run. Kitchen woks Arvid Sahai, Chief Engineer, The Taj Residency Hotel, Bangalore, India Change operational procedures to reduce water use or install water efficient woks. Water cooled woks used in Asian style kitchens can use significant quantities of water as the water is left running constantly to cool the area around the wok. Consider installing efficient water spouts that can be operated using the foot or leg, or spouts which when pushed to the side automatically turn off. Alternatively, retrofit existing wok stoves or install waterless wok stoves. Kitchen cleaning Maintain good housekeeping procedures and consider kitchen design to reduce cleaning requirements. Keeping kitchens tidy and well organised can help to reduce the amount of cleaning required, for example use drip trays or lips on benches to help reduce the amount of material landing on the floor. Consider cleaning requirements in kitchen layout and design to reduce water consumption and labour, for example install durable and easy-to clean floor and wall surfaces and ensure equipment is easily accessible. If large areas are hosed down consider using a water efficient high pressure cleaner that can use up to 60 per cent less water, compared with using mains hoses 2. Food safety issues need to be considered as aerosols from spray can carry microorganisms from the floor back onto equipment. Commercial laundries Commercial laundries can use significant amounts of water for washing, drying in steam heated dryers and steam pressing. Staff and patron education is essential to improve water use efficiency. Water efficient washing machines Replace inefficient washing machines and only operate machines on water efficient settings and only when full. Replace traditional vertical axis washers (top loaders) with high efficiency horizontal axis washers (front loaders) that can use two thirds less water 3. Many laundries use washer-extractor machines (rotating drum) which use fresh water for washing and rinsing. Water consumption can be reduced by as much as 70% by replacing these inefficient washers with continuous batch washers (tunnel washers) that use sensors to control the use of water and energy in line with volume. They also only use clean water for the final rinse, reuse the water for the wash cycle and have an extractor that reduces water retention in the linen, which means less energy is required for drying 4. Pre-sort laundry and select the type of wash cycle suitable to the level of soiling. Many laundries wash for longer than is necessary. Only operate washing machines when they are fully loaded or reduce water levels for partial loads. Regularly check that the water levels are correct while the machine is operating. Use low-temperature detergents that not only reduce energy consumption but require less rinsing. Ensure detergents are dosed correctly as overuse not only increases costs but also increases rinsing requirements. Investigate cleaning chemical options that may help reduce water consumption, for example ozone is a very effective disinfectant that requires less rinsing saving up to 10% in water along with 30-90% less detergent 5. It can also be used in cold water, saving energy. Keep washing machines well maintained and carry out regular inspections for water leaks or faults. Using a water softener to improve water quality can deliver a number of key advantages including: Reduced levels of detergent use, requiring less water to rinse Reduced scale build-up, which prolongs the life of machinery and reduces the likelihood of leaks Water softeners require regular regeneration of ion exchange columns; make sure you: Check the salt levels on a daily basis Avoid manual or timed regeneration as this can be wasteful Replace the ion exchange resin when necessary Alternative water supply and recycling for laundries Wastewater from washers has the potential to be reused or recycled for use in areas such as gardening. Depending on the application, treatment such as micro or nano filtration or high pressure reverse osmosis may be required. Consider harvesting rainwater for laundry washing. Reducing washing requirements Consider providing guests with the option of reusing towels and bed linen rather than replacing them every day to reduce the amount of washing required. Signage that promotes the environmental benefits of reusing linen may increase the effectiveness of this initiative. If your operation is not well equipped for the volume of laundry it generates consider using commercial laundries that tend to be more energy and water efficient. It could save your operation time and energy, detergent, water and labour costs, however additional costs such as transport and the need to purchase additional linen will also need to be considered. References 1 Brisbane Water,2006, Commercial kitchens - Fact Sheet, Brisbane City Council, Brisbane, Queensland ens_factsheet.pdff 2 Envirowise, 1998, Reducing the cost of cleaning in the food and drink industry, ETBPP GG North Carolina Department of Environment and Natural Resources, 1998, Water Efficiency Manual For Commercial, Industrial and Institutional Facilities 4 North Carolina Department of Environment and Natural Resources, North Carolina Department of Environment and Natural Resources, 1998

19 EarthCheck Fact Sheet: 7 Reducing Water Consumption (II) Cooling Towers, Pools & Landscaping There are many areas within a tourism operation that consumes water. This fact sheet focuses on how you can reduce water consumption in facilities common to many tourism operations such as cooling towers, pools and landscaping. Opportunities to reduce water use range from optimising equipment functionality, to installing alternative water sources such as rainwater tanks,, effectively treating water and planting local plant species that are adapted to local climate conditions. Cooling Towers Cooling towers are heat removal devices that tourism operators use to remove heat from the hot refrigerant gases of large walk in refrigerators, freezers or air-conditioning units or to cool kitchen equipment such as jacket kettles. Cooling towers are basically one or more basins through which heated water (used for cooling equipment) is cooled down. Gravity pulls the water down through the basin which contains fill that allows the water to spread out in a cascade to increase the cooling area. At the same time a moving air stream (a natural air draft or mechanical fans) blows cool air over the water which causes a small portion of the water to evaporate which cools the rest of the water stream. The cooled water is then circulated back to the equipment to absorb more heat. When the water evaporates it leaves salts and minerals that if allowed to accumulate in the basin, can cause biological growth, scale and corrosion. These are removed through a process called blowdown (or bleed ) where some of the circulating cooled water is removed which is then replaced with fresh make-up water. Under normal operating conditions, water is lost through evaporation and blowdown, however, if towers are not carefully maintained and operated they can waste large amounts of water, energy and chemicals. Tip It is essential that no changes are made to cooling towers without first consulting your cooling tower service provider. It is very important that they understand that water, energy and chemical efficiency is a priority. Consider drawing up performance based contracts related to reducing water and energy consumption while still keeping fouling, scale and corrosion at acceptable levels. All reports should explain the purpose of all water treatment regimes and the related costs or savings. Make sure you understand your system so you can properly analyse any test results. Sometimes it is even valuable to undertake independent testing to verify the performance of your cooling tower. Below are some ideas you could start discussing with your service provider and maintenance staff. Reduce the cooling load The first step to reducing water consumption in cooling towers is to reduce the cooling load. Reducing the cooling load placed on a cooling tower can save considerable amounts of water. Try raising the set temperature of air conditioning systems or reducing their operating hours. Reduce unnecessary water loss Excessive overflow Cooled water collects at the bottom of the basin before being pumped back to the equipment needing cooling. To ensure the basin does not overfill with water, a ball float (similar to those used in toilet cisterns) is set at a predetermined level. If the water rises above this level it drains through an overflow pipe. Regularly check that there is not an excessive flow from this overflow pipe which may be the result of: The ball float being set to high The make-up pipe has been left on or is leaking The overflow drain pipe is leaking The water levels in connected basin are not equal causing water to flow to the basin with the lowest water level Novotel Sydney, Darling Harbour Australia Novotel Sydney replaced one of the two cooling towers used to remove heat from the Hotel s air conditioning plant with an air cooled system. Previously, on hot days the cooling towers were consuming up to 30% of the Hotel s total water consumption. Although very efficient, any increase in energy consumption by the air cooled system has been recouped in water, maintenance and chemical savings. The remaining cooling tower is connected to the air cooled chiller and now only cuts in during hot weather when demand is high. In addition, blowdown from the cooling tower has been automated using a conductivity probe ensuring water is purged only when predetermined levels of dissolved solids have been reached, saving both water and staff time. Excessive splash Excessive splashing from the tower may indicate that the flow of water being fed into the tower needs to be reduced or the speed of cooling fans is too high. If the tower is located in a windy area water may also be blown out of the tower and a wind break or anti-splash louvers should be installed. Excessive drift When the water evaporates it can also carry out tiny water droplets called drift. If drift is excessive, drift eliminators can be installed or existing eliminators repaired. Leaks It is essential that the basin along with any connections and pumps are checked regularly for leaks. It is a good idea to install meters on both the make-up and blowdown pipes to EarthCheck Pty Ltd. PO Box George Street. Queensland Australia. T: E:

20 Reducing Water Consumption: Cooling Towers, Pools & Landscaping identify normal patterns of consumption so any abnormalities can be identified quickly. These can be connected to a Building Management System (BMS) so management can be alerted immediately. Excessive blowdown Blowdown to remove contaminants, salts and minerals can be done manually by staff at set intervals or automatically using a timer or conductivity probe. Conductivity probes measure the amount of total dissolved solids in the basin water and will only initiate blowdown when it is required, saving water and staff time. If your tower has a conductivity probe already installed, make sure it is cleaned and calibrated regularly. Conductivity probes also make it possible to set total dissolved solid levels (cycles of concentration oncentration). Once this level is reached, it triggers the system blowdown. Cycles of concentration compares the levels of dissolved solids in the blowdown water with the level of dissolved solids in the incoming fresh make-up water. For example, cycles of concentration = Total dissolved solids in the blowdown water Total dissolved solids in the make-up water = 6 = 2 = 3 By increasing the number of cycles it is possible to reduce the amount of blowdown and thus the need for make-up water. The optimum cycles of concentration is influenced by the quality of make-up water, corrosion resistance of the tower basin and the equipment it is cooling e.g. air conditioning condenser. The ability to increase the cycles of concentration often relies on effective water treatment that can help reduce corrosion and scale build up. Possible cooling tower water treatment options include: Pre-treating make-up water using water softeners to precipitate out ions such as calcium and magnesium or reverse osmosis to remove ions Direct dosing with chemicals such as phosphonates, polymers and organic corrosion inhibitors that prevent scale and corrosion Acid dosing to keep ions in solution to control ph and scale Microbial treatment or ozone dosing to prevent the growth of harmful bacteria such as Legionella Side stream filtration (e.g. centrifugal separation and sand filtration) to remove suspended solids Alternative cooling tower water sources Consider alternative water sources such as recycled water, rainwater or even air conditioning condensate that could substitute or supplement cooling tower make-up water. The key issues to consider when assessing potential alternative water supplies include: Water quality Quantity and consistency of supply Health and safety Reuse cooling tower blowdown water Investigate if there are opportunities to use cooling tower blowdown water for toilets and urinal flushing, landscaping or cleaning. Before proceeding, fully investigate if any further treatment would be required to eliminate any health risks or water quality issues. The water may need to be diluted (e.g. with harvested rainwater) to prevent corrosion or scale build up on infrastructure such as pumps and pipes. Replace cooling tower with air chillers If the region is particularly water constrained, tourism operations could consider replacing water cooling towers with air chillers, however additional costs in energy may need to be considered. Pools Pools and spas are an important part of many tourist destinations however it is essential that they are managed carefully to prevent unnecessary water wastage. Pools require make-up water to replace water lost through leaks, evaporation, backwashing (to flush out the filter) and splash. Cracks and leaks Conduct regular inspections of the pool to identify leaks and undertake repairs immediately (see Factsheet 4: Monitoring and leaks). As leaks may not be visible it is best to install sub-meters on the make-up lines. If the meters are read frequently any excessive water consumption will be identified early. Optimize backwashing Link backwashing to a filter pressure gauge which will electronically initiate backwashing when necessary. If backwashing is carried out manually, investigate if it is possible to decrease the frequency while still remaining within the limits of health codes. Only backwash your filter until the water runs clean. If necessary install a clear view screen into the backwashing hose. Investigate if it is possible to reuse the backwash water for nonpotable applications such as irrigation. Reduce evaporation loss Pool covers greatly reduce evaporation however they may not be suitable for operations requiring extended hours of pool access. They should however be considered for cooler periods when the pool may not be in use. They are also extremely effective in reducing heat loss from heated pools when used overnight. The temperature of heated pools should be kept as low as possible, while still meeting the needs of guests, to help reduce evaporation while also saving energy and chlorine costs. Another alternative is to provide shade to reduce evaporation as well as to provide shade for guests. This could be as simple as placing a number of umbrellas around the pool, or a shade cloth covering the entire pool area. Pools situated in a windy location should also consider installing a barrier or planted trees to reduce evaporation, making sure visibility for pool safety is not compromised. Reduce splash loss Install drainage barriers around the pool to collect splash and overflow. These drains feed the water back into the pool. If possible, avoid overfilling the pool which will only increase splash and overflow losses. Keep the operation of waterfalls, water features and slides to a minimum to avoid fine sprays that are also easily lost to evaporation. Alternative water sources Install a rainwater tank to help supplement pool make-up water. Meliã Bali, Indonesia

21 Reducing Water Consumption: Cooling Towers, Pools & Landscaping Landscaping Beautiful landscaping is extremely important for welcoming guests and adding to the enjoyment and relaxation of their visit. Gardens should be healthy and well designed to save both water and labour. Understand your gardens watering requirements Watering schedules that remain constant all year round will typically over water or under water plants and lawns. Make sure watering schedules take account of seasonal variations, vegetation types and daily weather conditions. Keeping a rain gauge or using a soil moisture sensor will help determine if gardens have received enough water through natural rainfall while a rain sensor will ensure automatic irrigation systems turn off when it is raining. It is also essential to have a good understanding of the soil. A soil analysis can provide useful information on any soil amendments required to provide plants with nutrients and help retain water. Water efficient irrigation Avoid irrigating gardens during times when high evaporation is likely to occur, such as the middle of the day. More appropriate times are late at night or early in the morning. Timers can be used to ensure gardens and lawns are watered at the right time and for the correct length. The most efficient option is to install an automatic control system that will adjust irrigation rates according to local weather conditions and soil moisture levels. When watering make sure plants receive a thorough soaking, rather than more frequent light surface watering, so as to encourage deeper root growth. Ensure that water goes directly to the roots and is not lost to runoff and/or overspray. Drip or soaker irrigation systems that are close to the ground or subsurface are ideal. Installing a meter in your irrigation system will help identify leaks and excessive water consumption quickly. Make sure all hoses used for watering or cleaning outside have trigger nozzles that shut off water automatically. Plant water efficient gardens It is always best to plant species that are local to the region. These plants are not only adapted to your region s climate and soil but will also support local wildlife. Always avoid planting invasive or environmental weeds. Plants should be grouped with other plants of similar water requirements to avoid some plants being overwatered. Adding mulch to gardens will also reduce the water needs of your gardens by reducing soil evaporation while also breaking down to add nutrients and organic matter to help improve soil water retention and structure. Soils that are particularly water constrained could benefit from wetting agents (that penetrate the organic coating of soils that repel water) or water gels (that absorb large amounts of water that can be later released). Alternative water sources and wastewater treatment Investigate alternative water sources for irrigating gardens. Options include rainwater diverted from gutters and storm water drains or collected in dams or tanks and recycled water including grey water from showers and laundries, treated sewage, cooling tower blowdown water, pool backwash water and condensate from air conditioning systems. There may be local restrictions on the use of recycled water so check with your local authority and environmental agency. It is likely that the use of recycled water for irrigation will require irrigation hardware to be adapted e.g. nozzles that will not clog and wastewater treatment. Wastewater treatment can involve a number of steps with each additional step improving some aspect of the wastewater. The number of steps required will be based on the quality of the wastewater required for the end use. The five main steps are: Pretreatment to remove bulk material such as using screens to remove objects from the surface and ph adjustment Primary treatment to remove material that floats such as oils and greases and organic and inorganic solids that settle as sludge. This could involve using clarifiers that use gravity settling for sludge and floatation and dissolved air flotation (DAF) systems that use air to float insoluble material like fats and oils to the surface where it can be removed Secondary treatment removes organic matter and some nutrients such as nitrogen and phosphorus. These include anaerobic systems that allow bacteria (in the absence of oxygen) to breakdown high strength organic waste into methane, carbon dioxide and inert biological cells. Aerobic systems use bacteria to breakdown low strength organic waste, but in the presence of oxygen, provided through an artificial aeration system. The cells settle as sludge in a clarifier or pond The Taj Residency sidency, Bangalore India The Taj Residency Hotel sends all of its effluent and pool backwash water to a Single Phase Biological Treatment plant. In an aeration tank the effluent is supplied with air to create a highly oxygenated environment suitable for bacteria that use the organic matter in the effluent as an energy source. Unfortunately the bacteria cannot digest all of the solids in the effluent and these solids eventually settle out as sludge. This sludge is sent to rotational contractors for further treatment. The treated water from the aeration tank overflows to a settling tank where the microbes that have treated the wastewater settle out of the water. This bacterial sludge is reticulated back into the aeration tank to help maintain the bacterial population. The treated water then undergoes a tertiary treatment to improve its quality by being fed though a sand and activated carbon filter. The treated water is used for irrigating the hotel s gardens and cooling tower. This ambitious wastewater recycling project cost the hotel around AUD$95,000 to purchase and install and saves around kilolitres of water per day, in addition to reducing energy costs that were being incurred pumping raw water from bores. Any unused treated water is sent to the municipal sewage treatment plant. Tertiary treatment removes any organic and inorganic material that resists the primary and secondary treatment to produce high quality water for reuse. This type of treatment includes the use of membranes (micro- filtration, ultrafiltration, nano-filtration and reverse osmosis), filtration through filter beds, chlorination, ultra violet disinfection, ion exchange, ozonation and adding chemicals that will cause substances to precipitate out of the solution

22 EarthCheck Fact Sheet: 8 Reducing Waste to Landfill Tourism operators generate a range of different wastes. The size and type of operation will influence how much waste is produced. The location of the tourism operation will also affect the impact this waste has on the surrounding community and environment as well as the availability of possible reuse and recycling options. Typical wastes generated from tourism businesses include: Organic wastes (in particular food and garden waste): Food waste including cooking oils are typically generated in kitchens, guest rooms and communal areas. Garden wastes include grass clippings, leaves and branches Construction and renovation waste (wood, concrete, metal, plastic, fabric): This is generally only generated during construction and renovation activities. Wastes can also include furniture and fixtures being replaced or upgraded Office wastes (paper, ink cartridges, computers): Generally restricted to office areas and reception, with some paper waste which may also be found in guest rooms and communal areas Packaging waste (plastic, wood, metal, cardboard): Typically from guest rooms, kitchens and goods receiving and storage areas What are the costs of not reducing waste? Waste in not just about disposal costs. Waste itself represents a loss of valuable resources that cost your operation money. There are also many other hidden costs such as lost revenue from not recycling, a loss of floor space, valuable staff time spent on unproductive waste storage and management, degraded guest amenity and a poor public image. There are also costs to the environment and community including: Greater landfill requirements Greater resource consumption More energy consumption More greenhouse gas emissions Preventing waste from being generated in the first place will eliminate these costs. Alternatively, by reusing or recycling waste, there is the potential to reduce disposal costs and possibly even generate some revenue or contribute to charitable causes. What can I do? There are many options available to reduce waste. First, it is necessary to undertake a waste audit to understand the typical types and quantities of wastes being generated. The waste minimisation hierarchy below can then be used to help prioritise waste efficiency opportunities. Eliminate / avoid Reduce Reuse Recycle Treat and dispose Pollution prevention Waste Management Example: Office paper Start with an assessment of the quantity and type of paper currently in use. Investigate how paper is utilised in the office and why it ends up as waste. For example, excessive single sized printing or the filing of documents that could be stored electronically. Eliminate Can we eliminate the need for paper in some circumstances e.g. electronic receipts or using a whiteboard to put up notices to staff? Reduce Are there mistakes being made that are avoidable? Are there print outs that are unnecessary e.g. extra copies? Can the default printer setting be fixed to print double sided? Reuse Can we reuse waste paper as note pads? Can somebody else reuse our waste paper? Recycle Are we purchasing paper that can be recycled? Are we recycling our waste paper? Are we buying paper made with recycled content? The Alto Hotel, Melbourne Australia The Alto Hotel on Bourke in Melbourne, Australia follows the principals of the waste minimisation hierarchy looking first at opportunities to eliminate and reduce its volume of waste before exploring reuse and recycling options. By successfully implementing a number of initiatives the hotel has been able to reduce the amount of waste being sent to landfill to only 3.9 litres per guest night. Initiatives implemented by the hotel include: Eliminating all plastic bottles for toiletries by installing refillable, pumpaction dispensers in guest rooms Offering a book exchange at the hotel s library to reduce paper waste Returning bulk containers to suppliers for reuse Onsite composting of all green waste from the central kitchen in an aerobin for use on staff s personal gardens Recycling all deep-frying oils from the central kitchen into bio-fuel Reusing all cardboard boxes by the local post-office Giving preference to suppliers with products made from recycled content. For example, all the hotel s office paper, toilet tissues and paper towels are made from recycled paper Giving preference to suppliers with products that are recyclable. For example, the site recycles 90% of its waste through specialist companies (paper waste, glass, plastics and fluorescent globes) Giving preference to biodegradable products such as bio-degradable binliners and key cards made from corn starch

23 Reducing waste to landfill Things to consider at each stage: When reviewing waste management procedures and identifying waste reduction opportunities, the following should be considered across all areas and at each stage of the waste management hierarchy: Supply chain management: How can we work with both suppliers and waste contractors to minimise waste quantities received and maximise waste reuse and recycling opportunities? Standard operating procedures: Do we have clear standard operating procedures which address waste issues and specify appropriate procedures for waste management? Training and education: Do we train and educate staff and guests on standard operating and waste management practices? Monitoring and review: Do we continually monitor and review procedures to ensure waste management processes are being followed and are working properly? Eliminate/Avoid The best way to reduce waste to landfill is to try and eliminate as much waste as possible. Ways to eliminate or avoid waste require innovative thinking about the business procedures and product purchasing. Be critical when assessing whether products and procedures add value or are superfluous to the business operations. Investigate the following opportunities to eliminate or avoid waste: Substituting one product for another: If there is a waste of a particular concern (such as hazardous or non-recyclable waste) are there products which could be substituted to eliminate this waste altogether? Could a new piece of equipment help to eliminate this waste? For example, eliminating styrofoam boxes by using reusable containers or providing refillable dispensers in guest rooms to eliminate the need for individually wrapped toiletries Reviewing standard operating procedures to ensure waste reduction issues are included. For example, food handling procedures to include guidance on the correct storage to eliminate wastage from spoilage or damage Developing standard procedures Developing standard procedures can help to eliminate and reduce waste. A number of useful housekeeping strategies are available to assist businesses identify and minimise unplanned wastes. Some key strategies derived from the 5 S systematic framework for good housekeeping practices include: Sorting: removing all items not needed Setting in order: placing items for easy access and return Shining: cleaning and inspection to keep items in good condition Standardising: standards and rules that are easily recognised (visual management) Sustaining: continuous improvement Reduce Some waste may be unavoidable. If waste appears unavoidable and there is no feasible way to substitute, avoid or eliminate the production of this waste, reducing the quantity of waste is the next preferred step in the waste management hierarchy. Some opportunities to reduce waste include: Implementing an inventory management system to monitor product purchasing, storage and waste. For example, excessive food waste can result from over purchasing and poor menu planning Discussing opportunities to reduce packaging with suppliers. These might include returnable containers, bulk purchasing, reducing the amount of packaging or increasing its recycled content or recyclability Maximising visibility, reducing clutter and shortening the distance products El Gouna Movenpick, El Gouna, Egypt El Gouna Movenpick in El Gouna, Egypt has reduced the volume of waste it sends to landfill by 95% over the four years it has s been benchmarking solid waste. The site s remarkably low waste volumes (0.1 litre of waste sent to landfill per guest night) can be attributed to a range of waste reduction and recycling initiatives including its most successful initiative that involves segregating waste into colour coded garbage bags and containers. This occurs initially in-house followed by further segregation at the El Gouna Green Area resulting in a very successful 93% recycling rate. The success of this initiative has relied on staff following appropriate waste management practices. Department trainers monitor and update staff on waste management practices on a weekly basis whilst regular reviews are carried out by heads of department and the training manager. travel to decrease the likelihood of product damage and accidents such as spills Use visual reminders such as signs and colour coding to help with waste reduction, reuse and recycling initiatives Keeping equipment well maintained and operating efficiently. For example, test and recalibrate oven and refrigerator thermostats to prevent food being spoilt Design areas to reduce waste. For example, could kitchen surfaces be redesigned to reduce cleaning requirements? Tip: Incorporate waste discussions into regular meetings. Inform staff about how much waste is being generated in specific areas and the success of initiatives to reduce or recycle waste. Ensure open communication channels exist between different departments so they are able to communicate about waste issues and collaborate on possible solutions.

24 Reducing waste to landfill Managing the receipt of goods Ensure products are delivered on time and are of the correct quantity and quality to ensure you are not purchasing products that are likely to become waste. Provide a dedicated, restricted and climate controlled storage area and implement an inventory management system to track product stocks to help reduce spoilage and over purchase. These systems also provide valuable information to feed into product purchasing reviews. Reuse If a waste cannot be eliminated and all efforts have been made to reduce the quantity of waste generated, there may be opportunities for its reuse either onsite or by external businesses, customers or community groups. Reuse is not just about reusing packaging but also includes purchasing items that can be reused such as crockery and utensils or equipment that can be easily upgraded and repaired. Reuse is different from recycling in that it involves reusing waste without first significantly altering its physical form. This can be achieved through: Onsite reuse where products or packaging are reused for the same procedure or utilised in a different procedure or department Offsite reuse through sale of old equipment or donations to staff, other businesses and community groups Recycle Recycling incorporates the reuse of product materials in different forms or within new products. Recycling can be conducted onsite (such as organic waste composting) or offsite using waste service providers. Key issues that need to be considered when determining the potential for recycling wastes include: Quantity, quality and cost of waste recycling Availability of service providers and processes to accept waste for recycling The keys to successful recycling: Source separation, standard procedures, monitoring and education Successful recycling relies on the careful segregation and sorting of different waste. Depending on the requirements of your waste service provider, general waste will need to be separated into material categories such as food and organics, paper and cardboard, plastics, glass, metal, e-waste and waste to landfill. Issues can arise between tourism operators and waste service providers when poor waste separation procedures lead to cross contamination of recyclable wastes. Establishing standard procedures for waste separation and recycling and regularly monitoring the implementation of these procedures can help to reduce contamination issues. The following provide some additional suggestions for implementing successful recycling initiatives: Provide clear and visual signs and labels for different waste bins (i.e. general, glass, paper, etc.). This might include pictures or colour coding to help distinguish waste types Locate recycling bins near to where waste is generated and where possible also provide a general waste bin to reduce the chance of recycling being contaminated with non-recyclable wastes Provide training to staff and education materials to guests on what and how to recycle Contract a licensed waste service provider and ensure downstream waste recycling facilities are appropriately dealing with recyclable waste. Confirm capacity and technical capabilities are appropriate for the waste types and volumes produced by your operation Regularly consult with your waste service provider to identify irregularities such as cross contamination and review recycling procedures accordingly. Always be looking for new opportunities to divert waste from landfill Specify recyclable products and packaging in procurement guidelines and work with both suppliers and waste service providers to identify opportunities Tip: Where possible, set up a waste sorting and segregation area and appoint a staff member responsible for maintaining recycling procedures. If space is limited discuss alternative recycling opportunities with your waste service provider. Treat & dispose The treatment and disposal of waste should be adopted as a last resort. Treatment and disposal should be carried out through a licensed waste service provider in line with local laws and regulations and in a way that causes the least harm to the environment. Sandals Regency La Toc Golf Resort and Spa, St Lucia, West Indies The Sandals Regency is located on an island and is therefore particularly conscious of the volume of waste it generates. Where possible the Resort attempts to reduce its generation of waste by reducing or reusing its packaging. The Resort has partnered with the Windward and Leeward Brewery in its canister refill program. The resort returns around 175, empty 9 litre beer canisters to the beer supplier each week, where they are washed and reused. This program has reduced the total amount of waste going to landfill by around 82m3 as well as saving valuable raw materials, energy and water that would have been required to manufacture new canisters. Other actions include: As the island does not currently have any recycling services the Resort ships its glass, plastics and cardboard to recycling plants off the island. In some cases the crushed glass is used in construction by local contractors. All food waste is donated to pig farmers in a nearby community. Purchasing in bulk and working with the two other Sandals Resorts on the island to reduce packaging. Training staff to segregate waste and the hotel has systems in place to closely monitor their efforts. The resort s 210 acres generate considerable amounts of green waste which is composted on-site and used for mulching. Old furniture and used linen are donated to the community or to near-by medical facilities. The Resort is undertaking trials to see if they can recycle their waste kitchen oil to create a bio-diesel for the resort s motorised boats.

25 EarthCheck Fact Sheet: 9 Green Procurement Products purchased and consumed by tourism businesses can have significant environmental and social impacts that are important to consider during procurement. Staff responsible for purchasing products need to be aware of the range of potential impacts of a product. This factsheet aims to provide some guidance on how to adequately assess and compare potential products to reduce the environmental impact of their tourism business. Sustainable procurement is closely aligned with waste reduction initiatives. Along with standard procurement considerations such as cost, health and safety and availability, it is important to initially consider: Whether the product is essential If the need can be met by resources or products already available Whether the use of products can be reduced How the products purchased may impact current waste management strategies (i.e. can the product be reused or recycled?) For more information on waste management considerations, refer to Fact sheet 8 Reducing Waste to Landfill. Where to start? 1. Think of sustainable procurement as incremental and start by choosing a small selection of products you regularly purchase that have clear environmental or social impacts that are readily known and understood 2 e.g. items with packaging that is not biodegradable or that cannot be reused or recycled leading to waste being sent to landfill, wasting natural resources and increasing greenhouse gas emissions. First consider what the main environmental and social issues are and what criteria could be used to start differentiating between products. It might be easier to assess What defines a sustainable product? A sustainable product is the result of a design process in which environmental, social, ethical and economic questions were partly or totally integrated 1. products on one impact initially and gradually work towards incorporating more environmental or social aspects. Table 1 provides some examples of criteria for different stages of the product life cycle to assist with differentiating between products. Table 1: Examples of product comparison criteria Impact of Resource extraction Production: Transport Use Disposal Examples of criteria to start differentiating between products Is the product made from renewable, sustainable and natural resources? What is the product s recycled content? Is resource extraction having an unsustainable impact on communities? What is the product s embodied energy, water, waste and greenhouse gas emissions? How much packaging is used? Are there any toxic chemicals (VOC s, heavy metals, carcinogens) or ozone depleting substances being emitted? Does the production and sale of the product align with fair trade standards? What are labour conditions like? Are there concerns about human rights abuse (for children in particular)? Where is the product manufactured? Are equivalent products available locally? How far does the product have to be transported? What mode of transport is used? Are there any health and safety concerns for staff, guests and communities (i.e. toxicity and sanitation)? Is the quality and durability of the product appropriate? Can the product easily be repaired and/or upgraded? Is the product fit for purpose (i.e. size, quantity and application efficiency)? Is the product biodegradable? Are there any environmental toxicity concerns for disposal? Can the product be recycled or reused? Sydney Convention and Exhibition Centre (SCEC), Australia. The Sydney Convention and Exhibition Centre, Darling Harbour, Australia upon reviewing its purchasing procedures decided it would no longer accept food deliveries in Styrofoam packaging which could not be recycled. Thanks to the cooperation of the venue s supplier, food deliveries now arrive in recyclable and reusable packaging. Procurement Policy The most effective way to ensure green procurement is considered is to develop standard procurement policies to help staff select the most suitable product available with the least environmental and social impacts. A procurement policy should consider the full range of environmental, social and economic issues across the lifecycle of a product (from extraction of resources, through production, transport, purchase, use, final disposal and everything in between). Policies should be simple and clear and outline decision making strategies that incorporate green procurement initiatives. Policies should specify: The types of products that can be purchased Environmental, social and economic issues to consider The basis of product comparison (i.e per 100 sheets of office paper) The approval procedures to be followed Make sure policies are continuously reviewed and updated as new information on products becomes available

26 Reducing waste to landfill The Langham Hotel, Auckland New Zealand and The Langham Hotel in Auckland, New Zealand has developed a Green Suppliers Questionnaire and Sustainable Procurement Policy which applies the cradle to grave approach to all procurement activity. Suppliers are requested to provide environmental credentials or evidence of an environmental management system. A list of preferred product characteristics has been developed stipulating a range of preferred environmental criteria. The purchasing manager is trained on sustainable procurement by attending conferences and workshops. 2. Next, assess the functionality, availability and difference in costs to determine whether capital cost of purchasing the environmentally or socially preferred product. When making purchasing decisions it is very important to take a holistic view and not just focus on the initial capital cost but also consider the many hidden costs such as: Operational costs including water, energy, waste and ongoing cleaning and maintenance Repair, replacement, disposal or resale costs Administration and regulation costs Staff training and health and safety considerations 3 Lifecycle costing comparisons clearly show that green products do not necessarily cost more when operational costs are considered. The higher initial investment can be offset by lower ongoing savings in resources such as water, energy and waste 4. A lifecycle costing tool incorporating the option of environmental costs has been developed by the Swedish Environmental Management Council. The tool is freely available online to assist with procurement decision making. See: The EU Energy Star can also assist with assessing lifecycle energy costs. See: energystar.org/en/en_calculator.shtml Tip It is important to compare products of equivalent function. For example: Paper products: Environmental and social impacts should be compared per sheet of paper (or per 100 or 1,000 sheets of paper) Chemicals and pesticides: These products should be compared based on their application efficiency and effectiveness. For chemicals, determine the full range of impacts to clean a specified area such as per 10m2, whilst for pesticides consider the impacts of pesticide use per 1m2 of effective pesticide treatment 3. Finally, consider the transparency and credibility of available information and data. An environmentally or socially preferable product is a product which has an overall minimum environmental or social impact throughout its lifecycle (i.e from the extraction of resources to make the product to its final disposal). Assess what the information is telling you about the lifecycle of the product and how the information has been developed. Ask the following questions: What stages of the lifecycle are included and are there aspects which have been left out? Is the information verified by an independent third party? Does the information apply to the operating procedures of your business? Are products being compared on the same basis? How do I find product information? To find out the main environmental and social issues which are relevant to your products and services and the creditability of information about your product, you may need to: 1. Research the company and its products to get an insight into what important aspects need to be considered and how well the company is addressing these issues: Does the company s web site or promotional material mention codes of practice, standards, charters or guidelines by which they abide? Does the company have an environmental or social responsibility policy, relevant certifications and/or Environmental Management Systems? 2. Look for products with information available on their environmental and social impacts across their lifecycle. Lifecycle assessments (LCAs) provide important and useful information, however they are quite sophisticated and detailed so they will not always be available 3. Consider rating labels such as energy or water ratings or stars. They can provide useful information to procurers when comparing products, but are generally single issue focused 4. Environmental and ecolabels can make purchasing decisions easier however; they need to be critically assessed based on the operation of the business. An ecolabel is basically a label which identifies overall environmental preference of a product or service based on lifecycle considerations 5. What to look out for in an ecolabel: Independent third party certification Comprehensive and based on lifecycle considerations Standards developed with participation from a range of stakeholders, based on sound scientific evidence and available for review Transparency of information provided Ongoing auditing and recertification requirements Compare products of similar function Eco-labels should not be used exclusively. If a product or service is able to demonstrate equivalent performance, it should not be excluded from procurement considerations. El Gouna Movenpick, El Gouna, Egypt El Gouna Movenpick in El Gouna, Egypt purchase environmentally friendly products through a central control system which ensures preference is given to bulk purchasing and ecolabelled products. 99% of internal surface cleaners are ecolabelled with training provided on a weekly basis to relevant employees whilst pesticides are supplied by an environmentally certified company approved by local authorities. EarthCheck Pty Ltd. PO Box George Street. Queensland Australia. T: E: info@earthcheck.org

27 Reducing waste to landfill Procurers should be aware of the three types of eco-labels: Type I ecolabels have a set of predetermined requirements to identify products which are environmentally preferable Type 2 ecolabels make self-declared environmental claims. Assurance regarding the accuracy of claims can be provided through verification and a clear, transparent, scientifically sound and documented evaluation methodology 6 Type 3 ecolabels provide quantified environmental information on the lifecycle of a product to enable comparisons between products fulfilling the same function. They should: Involve independently verified lifecycle assessment (LCA) data Be developed using predetermined parameters Be subject to certification by an ecolabel system e.g. Green Seal The United Nations Office for Project Services (UNOPS) has developed a guide to reliable and relevant international environmental labels. The guide is not intended to be exclusive or exhaustive, but can help to provide some guidance and information for product purchasing. The guide is available at: g/sustainableprocurement/tools UN/EnvLabels_executive%20summary.pdf For a complete list of ecolabels worldwide visit the Global Ecolabelling Network (GEN) at Specific issues to consider for cleaning, pesticide and paper products Chemicals (cleaning and pesticides) Cleaning chemicals and pesticides can have detrimental effects on the environment and health and safety of employees, guests and the community. It is essential that cleaning is effective to provide sanitary and safe facilities, however there are countless products now available that can achieve equivalent performance at a reduced cost to the environment. Tip The Responsible Care Initiative is a global voluntary initiative of the chemical and pharmaceutical industry. Find out whether your supplier has signed up to the initiative and what steps they have taken to implement the Fundamental Features of the initiative. For more information visit: Request suppliers provide you with Material Safety Data Sheets (MSDS) on the chemical products you are purchasing. This information will provide you with the key environmental and health and safety information required for making informed decisions. The Taj Residency Bangalore The Taj Residency in Bangalore, India uses Johnson Diversey cleaning products because the company is committed to environmental stewardship not only in its products but also in the design, production and use. More than 100 of its products have been certified by independent third party groups such as Green Seal, Ecologo, EU Flower and Nordic Swan. The supplier also trains staff in the correct use of its products. At the Taj Residency 100% of their weedicide and fungal, rodent and insect killers are eco-labelled Bayers products who have been identified as a world sustainability leader using the Dow Jones Sustainability World Index for over a decade. The company has aligned itself with the voluntary Responsible Care initiative of the chemical and pharmaceutical industries and signed the revised Global Charter of that initiative. EarthCheck Pty Ltd. PO Box George Street. Queensland Australia. T: E: info@earthcheck.org

28 Reducing waste to landfill Cleaning products Cleaning products vary considerably in their composition, function, availability and effectiveness. Ecolabelled products can help to distinguish some cleaning chemicals. The Green Seal standard recommends cleaning chemicals be available for purchase in concentrated form (to reduce packaging) and contain minimal phosphorous. In addition, the standard specifies some ingredients which should be prohibited: Heavy metals including, lead, hexavalent chromium, or selenium; either in the elemental form or compounds 2-butoxyethanol Alkylphenol ethoxylates Phthalates Pesticides and herbicides The first issue to consider when assessing pesticide and herbicide use is whether they are actually needed: Can the area be hand weeded instead of using an herbicide? Are there passive design options which might negate the need for pesticide use, for example: planting with natural pesticide plants regrading areas to prevent water pooling which encourages pests better housekeeping including not leaving food scraps or rubbish around segregating problem areas to reduce the amount of pesticide required installing physical barriers to prevent pest invasion mulching to prevent weeds For more information For more information on environmental standards for cleaning products visit: Green Seal: Euro Flower: ec.europa.eu/environment/ecolabel/ecolabelled_products/product_categories_en.htm Australian Environmental Choice: For more information on sustainable paper products, review the standards available through: GreenSeal: cfm EU Flower: ec.europa.eu/environment/ecolabel/ecolabelled_products/product_categories_en.htm Good Environmental Choice Australia: Where to go for more information on green procurement and sustainable products: United Nations Global Marketplace, UNOPS, 2009, A Guide To Environmental Labels European Commission, 2004, Buying Green! - A Handbook on Environmental Public Procurement References 1 UN Sustainable procurement: Buying for a better world - ourcebook_unsustainableprocurementtraining.pdf 2 UN Sustainable procurement: Buying for a better world - ourcebook_unsustainableprocurementtraining.pdf 3 UNDP Practice Series - Environmental Procurement Practice Guide 4 UNOPS 2009, A GUIDE TO ENVIRONMENTAL LABELS - for Procurement Practitioners of the United Nations System 5 Global Ecolabelling Network (GEN), Introduction to Ecolabelling, July 2004, p ISO 14021: Environmental labels and declarations - Selfdeclared environmental claims (Type II environmental labelling) 7 ISO 14025: Environmental labels and declarations - Type III environmental declarations - Principles and procedures Along with the Responsible Care Initiative, the Pesticide Action Network provides an international database on pesticide toxicity and regulatory information. For more information visit: Paper products Paper products are common to most tourism operations and although they can represent a relatively small cost, the embodied environmental impacts can be significant. Key issues to consider when purchasing paper products include: Whether the paper comes from sustainable forestry practices (such as Forest Stewardship Council (FSC) certified) Chemicals used during manufacture (for example chlorine bleaching) Recycled content Recyclability EarthCheck Pty Ltd. PO Box George Street. Queensland Australia. T: E: info@earthcheck.org

29 EarthCheck Fact Sheet: 10 Supporting Local Communities Supporting and sustaining local communities underpins a triple bottom line approach to sustainable tourism where economics, environmental and social thinking are all integrated into core business activities. Strong, respected, healthy and prosperous local communities are more likely to be hospitable to visitors and concerned for their welfare and safety. They often have a greater ability and willingness to preserve their own culture and the destination on which the tourism operator relies, resulting in rewarding and authentic visitor experiences. This fact sheet has been developed in line with the goals of The Global Partnership for Sustainable Tourism Criteria (GSTC) Partnership 1. The key areas of community support involve government lobbying and education, infrastructure and planning, community engagement and consultation, employment, business partnerships and product development and guest education. The focus is on identifying opportunities for tourism operations to provide: Financial assistance (loans, donations, bursaries, business partnerships etc.); Technical assistance (business management, engineering and design, planning etc.); or In-kind service (use of facilities such as conference rooms, food, human resources, equipment, etc.) Government lobbying and education GSTC - B.1. The company actively supports initiatives for social and infrastructure community development including, among others, education, health, and sanitation. Consider government lobbying and community engagement on social issues such as health and education services. Work with the community to identify education needs and provide financial, technical or in-kind resources and assistance to deliver training and support programs for: Health and sanitation (HIV/AIDS, TB, malaria etc.) Literacy and language courses Financial and business management skills (developing business plans and funding proposals) Environmental management and managing special tourist sites Help identify appropriate training providers and provide resources and assistance to deliver training through financial, technical and in-kind support. This might include: Local community members co-training with employees Funding (or in kind contribution such as food and board) for training programs Providing buildings as classrooms Employee run community training Set targets for the percentage of financial assistance provided to local community initiatives based on total revenue of operations. Continually review and increase these targets if possible. For example, for a business revenue of $2 million the target might be set at 1% to increase by 0.5% per year for 5 years ($20,000 initially followed by an additional $10,000 every year following). GSTC - B.6. The company has implemented a policy against commercial exploitation, particularly of children and adolescents, including sexual exploitation. Implement a company policy against the commercial and sexual exploitation of local communities (especially children). Ensure staff and guests are aware of the policy and that any breaches to the company policy will not be tolerated. For more information visit: Did You Know? To assist with facilitating community engagement, consider appointing a community liaison officer to facilitate active communication with the community. Also, promote your initiatives to staff and encourage them to get involved with community initiatives. You may even consider staff incentives such as discounts for local businesses to encourage support and commitment. Taj Residency Bangalore, India Community service is one of the core values in the Taj Group of Hotels. Since inception, the company has been committed to responsibility to society and the community in which it operates, which is reaffirmed by way of inclusion of a Clause of Social Responsibility in the company s Articles of Association. The Taj Residency Hotel is one of many hotels in the Group that has undertaken a range of initiatives to support local communities, including: Adoption of a slum where they primarily work with AIDS affected victims. The objective is to create lasting change in the lives of children, families and communities living in poverty and injustice. In-kind assistance to communities by sending clothes and bed sheets to the Friend in Need Society who provide necessities such as shelter and clothing for aged and destitute people. Engaging with a Public Charitable Trust which works to improve the working and economic condition of ragpickers and an ecological sustainable waste management system by engaging with municipal authorities and community groups to identify solutions. This is reducing the threat to public health and environmental degradation. Involvement with a NGO which enables underprivileged youth to Learn, Earn and Stand Tall. This is a vocational training centre for the underprivileged youth offering free three month programs with assured placement at the end of the course. Taj Residency has taken three trainees and is providing training in housekeeping of food and beverage production departments.

30 Supporting Local Communities Infrastructure and planning GSTC - B.9. The activities ities of the company do not jeopardize the provision of basic services, such as water, energy, or sanitation, to neighbouring communities. Consider the operations current and future impact on local infrastructure and resources and how your operation could be directly involved in infrastructure improvements or what kind of financial or technical assistance you could provide. This might include improved transport options such as roads, bridges and public transport. Consider the following issues: What is the impact of current operations on traffic, congestion and road conditions? Is there adequate public transport? What financial, technical or in-kind support might be needed to help improve transport infrastructure? Water, energy and natural resources: Does the local community have appropriate technology and sufficient access to water, energy and natural resources? What are the current and future estimates of water, energy and natural resource demand on local resources and will tourism demand cause deficiencies (or price rises) to water, energy or other natural resource supply to local communities? Are there projects which could be undertaken to help reduce, reuse or recycle within the community to improve the sustainability of water, energy and natural resource supplies? What assistance (financial, technical or in-kind support) could be provided? Are there technologies or alternate sources of water, energy or natural resources that can be identified to reduce resource consumption within the community? 2 Solid waste and wastewater systems: What are the current and future estimates of waste generation and are local services and infrastructure adequate? Are tourism operations causing any health and/or sanitation concerns in the local community? Could tourism operations facilitate reuse or recycling schemes within the community? What assistance (financial, technical or inkind support) could be provided to help initiate and maintain these schemes? 3 Hospitals, fire brigades and emergency infrastructure and planning What are the most likely emergency situations that could potentially occur in the region (floods, tsunamis, earthquakes etc.)? Are there appropriate management systems in place to deal with these emergency situations if they arose? Will the emergency facilities available, such as hospitals and fire brigades, be able to cope with an emergency situation? What services (such as bedding, shelter, human and financial resources or medical aid) could tourism operators in the region provide if an emergency situation arose? Is the local community aware of potential emergency situations and how to respond? Schools and sports facilities What local schools are in the area? What facilities or financial assistance could tourism operators provide (such as books, donations, scholarships to local school children, transport, facilities for teachers, etc.)? Are there enough sport and recreation facilities available to local communities and their children? Could tourism operators help foster collaborations between international organizations and schools and local communities? Community engagement and consultation Involve communities in consultation and planning processes for tourism developments and work with communities and governments to identify infrastructure deficiencies. cies. There are many different ways to engage and consult with communities. Be considerate of the individual needs and customs of communities. Every community is different and will require a different approach to consultation. The following provide some options to consider when engaging communities: Community meetings Interviews Public exhibitions, displays and information sheets Advisory committees Media and advertising Written submissions Telephone polls and surveys Focus groups Open days Guided information tours Conferences or workshops Residents feedback sessions Pictorial and photographic illustration 4. Employment GSTC - B.2. Local residents are employed, including in management positions. Training is offered as necessary. GSTC - B.7. The company is equitable in hiring women and local minorities, including in management positions, while restraining child labour. GSTC - B.8. The international or national legal protection of employees is respected, and employees are paid a living wage. It is important that tourism operations employ local people to help keep the financial benefits associated with the operation in the community. Set employment targets for local people at your operation, for example 80% of all employees live within 20km of operations. Continually review and increase these targets over time. When advertising and recruiting, ensure: Hiring policies are fair and equitable without bias on the basis of gender, ethnicity, age or disability. Advertise positions locally and be open and transparent about job requirements and selection criteria. Provide feedback on job submissions Fair wages are paid above the minimum standard for your region. Incorporate additional benefits into employment contracts including sick and holiday pay, reasonable working hours, overtime and health cover Additional employee assistance (where appropriate) is included such as free uniforms, transport, meals, accommodation or child care Training is provided for employees and opportunities provided for local community members to participate Staff are provided with incentives and bonuses linked to performance or service levels 5

31 Supporting Local Communities Business partnerships and product development GSTC - B.3. Local and fair-trade services and goods are purchased by the business, where available. GSTC - B.4. The company offers the means for local small entrepreneurs to develop and sell sustainable products that are based on the area s nature, history, and culture (including food and drink, crafts, performance arts, agricultural products, etc.). Business partnerships provide a mutually beneficial development opportunity for tourism operations and local communities. By partnering with local businesses, tourism operators can benefit from promotion of their operation, pooled skills and resources and by providing new and unique tourism experiences. Partnerships can be formal contractual arrangements or informal cooperative agreements, but be sure to consider: Partnerships are fair, equitable and sustainable to both the community and the businesses involved. Documentation is prepared indicating rights and responsibilities, financial arrangements and any other agreed terms and conditions. Ensure this documentation is reviewed by all parties. Legal advice should be considered where appropriate. Communication channels between parties are clearly established and agreements are regularly reviewed. When developing or reviewing business operations, consider how the local community could be better represented. Identify the percentage of products currently being procured from local businesses and set targets to increase this percentage, for example 50% of services and products to be procured from local businesses within 5 years. Identify business operations that could be reviewed to accommodate locally available products or services: Select food and products that are appropriate to the region and available locally Develop menus based on seasonal availability of local produce Pay a fair and reasonable price for products taking into account the cost and time required to produce. Provide information to visitors about the producers, and be transparent about the mark-up of any products Promote local initiatives to guests and encourage them to also buy local produce by providing information on local restaurants and markets Provide retail space for local businesses to sell their products and services and help support local business cooperatives by supporting local business events Provide assistance to local producers to help them meet quality and quantity specifications and develop contracts to maintain supply. This might include financial assistance through donations, loans or development support agencies. Encourage local dealers to stock required products not available locally. Similarly, encourage and facilitate, international business contacts to engage with local businesses in a fair and equitable manner Ensure any products or services acquired locally abide by any laws relating to the sale of artefacts, local resources and produce. The Novotel, Sydney, Australia The Sydney Novotel held an 'Indigenous Job Ready Food & Beverage Training Program' for Indigenous job seekers. Participants engaged in a five day program to equip the candidates with the appropriate skills and knowledge to commence within breakfast shifts or conferences and events. From this program the hotel employed three new Indigenous employees. Guest education Informed tourists lead to positive community experiences that help sustain tourism operations and communities. Provide information to your guest on the local community including: Language Religion Food (and alcohol) Local currency and prices Community structure Respect for cultures and customs and appropriate behaviour (dress codes, gender issues, sacred sites, etc.) Local environment and environmental protection measures Local maps and sustainable transport Health and safety considerations Emergency contacts Tip Work with the local community to develop educational materials to provide to guests. Materials might include information brochures, video clips, notice boards, posters, guides, community talks and organized community tours. Establish an avenue for communities to continually contribute information and advertise community projects, events and activities. References 1 GSTC Partnership, 2008, 2 Australian Government Department of the Environment and Heritage, 2004, Steps to Sustainable Tourism 3 Australian Government Department of the Environment and Heritage, 2004, Steps to Sustainable Tourism 4 Australian Government Department of the Environment and Heritage, 2004, Steps to Sustainable Tourism 5 Greening the WSSD Initiative, 2003, Responsible Tourism Handbook: A Guide to Good Practice For Tourism Operators