SUSTAINABLE IN HOSPITALITY
CHAPTER 1:
WHAT IS SUSTAINABLE HOSPITALITY?
● involves integrating eco-friendly
practices into every aspect of the
industry’s operations.
● encompasses reducing waste, conserving
energy and water, sourcing local and
organic products and adopting responsible
tourism practices.
ENVIRONMENTAL IMPACT ON THE
HOSPITALITY SECTOR
● Carbon footprint (greenhouse gas)
● Water consumption
● Food waste
● Single-use plastics and other
disposables
THE RATIONALE FOR SUSTAINABLE
DEVELOPMENT
Ongoing Challenges for the Planet
Humankind consumes what nature has to
offer and in return creates waste and depletes
the Earth’s natural reserves
Climate Change
Widespread and rapid changes in the
atmosphere, ocean, cryosphere and biosphere
have occurred’(p. 5). Within the troposphere (the
lower part of the atmosphere about 10–15 km
deep)it is perfectly normal to find GHGs. When
sunlight reaches the Earth, some of it is converted
to heat. GHGs absorb some of the heat and trap it
near the Earth’s surface, so that the Earth is
warmed up. The most important greenhouse gases
are carbon dioxide (CO2), chlorofluorocarbons
(CFCs), nitrogen oxides (N2O). This process is
commonly known as the greenhouse effect.
Life, as we know it, exists only because of this
natural greenhouse effect which regulates the
Earth’s temperature. Without these gases, the
surface temperature on Earth would be
approximately 30°C lower. However, there is an
increase in the concentration of these gases which
-abbk-
have exceeded the amount sequestered in the
biomass, the oceans and other sinks. This has led
to increases in air temperatures around the globe
since 1880, when modern record-keeping began
(NASA, 2011) and is known as global warming.
Loss of Biodiversity
Biodiversity is so crucial for the survival
and well-being of humans and the planet,
because ofthe ecosystem services it provides:
the many benefits from ecosystems such as
pollination and the provision of food;the assimilation
of waste and GHGs;the provisioning ofrain,
groundwater and oxygen; or the positive impact of
staying in nature to the human spirit. All this must
be protected, valued and restored.
Over-Exploitation of Finite Resources
Materials removed from the Earth are
needed to provide humans with food, clothing,
energy, medical equipment, transportation, IT
infrastructure and housing in the process of
continuous, and expected, upgrades in
standards of living. Some of the materials needed
are renewable resources, such as agricultural and
forestry products, while others are non-renewable
and thus finite
Fresh Water Depletion
Reasons for water shortages are many.
Societies around the globe have taken control of a
majority of all accessible water runoffs such as
rivers and lakes and thus, with changes in global
climate patterns, fresh water for all is a challenge
(leading to crises and conflict in many water-scarce
regions). Water resources are also affected by
pollution, for example the various waste streams
from industrial runoffs (mining accidents)to
agricultural fertilizers or human waste (primitive
sewage treatment – orlack thereof – from some
paradise-like island hotels and resorts). Finally,
extreme weather patterns as discussed earlier in
the chapter may lead to more dire consequences
for the quantity and quality of water available as
drought, floods or mudslides affect water
resources.
Over-population

In 2019, about 7.7 billion people

inhabited this planet. According to the latest
prediction by the United Nations, the Earth will be
home to roughly 9.7 billion people in 2050 and 11
billion by the end of the century (UN, 2021a)

CONSIDERATIONS: THE ECONOMY PRESENT

AND FUTURE

Economy and Carrying Capacity

- “What affects one affects another”

Limits to an Economic System

As capitalism develops, an increasing

number of people will be able to benefit from it.
Fulfilling careers will no longer be the prerogative of
a few. People will no longer struggle from month to
month to get by on a meager wage without security.
Protected by a cushion of economies, a house
they own and a decent pension, they will be
able to plan their lives without fear. With the
growth of democracy and the spread of wealth,
no-one needs to be shut out from the aspirations
for a better life. Everybody can be middle-class.

TOWARDS SUSTAINABLE ECONOMICS

In order to stimulate a sustainable

economy, incentive systems would be used to
reward those who minimize the toll they exert on
the environment, and produce environmentally
friendly items for human use. Such a system is
already in place at the community level. The levels
of consumerism that exist today in many developed
areas around the globe are simply not sustainable.
The concept of luxury needs to be redefined,
not in terms of the number of cars parked in the
driveway or by the size of one’s house, but in
the levels of well- being and happiness

-abbk-
CHAPTER 2:
EMERGING CHALLENGES FOR THE PLANET
Human activities have influenced the
Earth’s ecosystem for thousands of years. By now,
the negative consequences of human actions are
unmistakable. Because itis one of the larger
industries in the world, the hospitality sector is
hungry for resources, thus it is a contributor to
many issues and at the same time also directly
affected by changes in the environment. Whether
operating a ski resort in the Alps or a coastal
retreat, whether a restaurant sourcing its food
locally or organically, the effects of climate change
are felt first-hand. This chapter explains why
hospitality operations need to manage their
environmental and social impacts and what exactly
is involved in running a profitable business in line
with the principles of environmental stewardship
and to the benefit of society. In short,the chapter
seeks to explore, discuss and define the concept of
sustainable hospitality management.
PROBLEM DEFINITION
The pre-COVID-19 boom in tourism and
hospitality has given rise to record numbers of
international travellers, millions of new jobs and
economic opportunities in countries around the
world. In 2019, as the world’s largest service
industry, tourism and hospitality contributed an
estimated 10.4% to global Gross Domestic Product
(GDP) taking into consideration the direct, indirect
and induced impacts and supported 334 million
jobs, an estimated 1 out of 10 jobs (WTTC, 2021).
the economic impacts were significant, the industry
had and still has substantial negative impacts on
society and the environment and is therefore faced
with a range of increasingly pressing challenges.
COMPLEXITY OF HOSPITALITY
When describing a phenomenon such as
the hospitality industry, it is difficult to define not
only its size and activities but also its role in society.
The diversity of its products and services, from
luxury hotels, to cruise ships, casinos, catering
firms and even hot dog stands outside sports
stadiums, defies the conventional definition of an
industry as being a set of firms offering the same
products.
-abbk-
THE RATIONALE FOR SUSTAINABILITY IN
HOSPITALITY
To the uninformed onlooker, environmental
protection seems much more necessary in
industries where the pollution is actually visible.
However, while the processes that are necessary in
the assembly of service products may be
intangible, perishable and consumed as they occur,
they often involve the support of a wide spectrum of
physical components and reliance on natural
resources (sufficient and reliable supply of energy,
food and clean water are essential for hospitality
and culinary operations of all sizes and shapes)
HOSPITALITY IMPACTS
The hospitality industry impacts, positively
or negatively, communities in which it operates in
the form of employment, working conditions and the
use of a supply chain (see the following section
Beyond the Environment: Ethics of Conducting
Business). On the environmental pillar, the
hospitality sector has shown to have a series of
negative impacts. Air and water pollution, solid and
water waste as well as GHGs are some ofthe
environmental outputs from the hospitality and
tourism industries. Hotels, for example, are among
the highest energy users per square metre of all
commercial buildings (Dibene-Arriola et al., 2021).
Energy consumption varies between 60 and 700
kilowatt-hours per square metre (kWh/m2) of floor
space, depending on the geographical location,type
of facilities and amenities provided (Dibene-Arriola
et al., 2021; ENERGY STAR, 2015;
GAINING AND MAINTAINING A COMPETITIVE
ADVANTAGE
Gaining a competitive advantage in the
hospitality industry can be difficult. The hospitality
sector is highly heterogeneous with a myriad of
actors, from small independent entrepreneurs to
global player, which results in a fierce competition.
In such situations, hospitality companies closely
observe each business move made by competitors
and industry leaders.
MOMENTUM FROM INTERNATIONAL
AGREEMENT
The International Paris Agreement on
climate change was adopted by 195 countries and
the European Union in December 2015 (during the
21st Conference of the Parties – COP21) and is the
result of six years of work since the 2009
conference in Copenhagen (and 20 years since the
first conference (COP1) held in Berlin in 1995). The
agreement provides a global framework towards
‘holding the increase in the global average
temperature to well below 2°C above pre-industrial
levels and pursuing efforts to limit the temperature
increase to 1.5°C’ (United Nations, 2015a).
BEYOND THE ENVIRONMENT: ETHICS OF
CONDUCTING BUSINESS
Ethical issues arise in four main areas:
(1)the supply chain;
(2)the local community (or ‘host community’ atthe
tourism destination);
(3)the workplace, and
(4)the customers. There may be concerns about
exploitative labour practices in
PROACTIVE APPROACH
- Encouragingly, there is evidence that the hotel
industry is assuming a proactive, collective
approach to human rights and business ethics,
incorporating human rights risk-mapping,
employee training on responsible business and
sustainable local benefits. Major hotel companies
have taken significant steps in the past decade to
integrate policies on human rights into their stated
policies on business conduct and ethics.
Decarbonisation targets are being set across many
large hotel chains and biodiversity protection is a
core component of sustainability program.
Sustainable business strategy makes good
business sense as it potentially enhances a
company’s profits, management effectiveness and
public image. Most importantly however, it is a
matter of managing risks (see Case Study). The
likely winners in a fast-changing hospitality industry
are companies that take a triple bottom-line
approach
- Encouragingly, there is evidence that the hotel
industry is assuming a proactive, collective
-abbk-
approach to human rights and business ethics,
incorporating human rights risk-mapping, employee
training on responsible business and sustainable
local benefits. Major hotel companies have taken
significant steps in the past decade to integrate
policies on human rights into their stated policies on
business conduct and ethics. Decarbonisation
targets are being set across many large hotel
chains and biodiversity protection is a core
component of sustainability program. Sustainable
business strategy makes good business sense as it
potentially enhances a company’s profits,
management effectiveness and public image.
Mostimportantly however, itis a matter of managing
risks (see Case Study). The likely winners in a
fast-changing hospitality industry are companies
that take a triple bottom-line approach
DEFINING SUSTAINABILITY AND
SUSTAINABLE DEVELOPMENT: A HISTORICAL
PERSPECTIVE
The Greeks,the Romans and von Carlowitz
- The Greek and Roman philosophers already
reflected on the diverse and sometimes complex
relationships between humans, and in particular
human activities, and ecosystems in which those
activities take place. Plato (400 BC) examined
issues related to the size of population versus the
availability of fertile land and natural resources.
Aristotle discussed nature’s role and purpose.
The Roman army commander, natural
philosopher and author, Gaius Plinius
Secundus, known as Pliny the Elder(first
century AD), pointed out the improper use of raw
material and the disappearance of forests with the
known consequences of deforestation such as soil
erosion, floods and a decrease in soil fertility in his
publication, Naturalis Historia (Natural History). But
it was not until the turn of the eighteenth century
that such philosophical discussions moved into the
spheres of agriculture, management and business.
From Freiberg to Brundtland Commission
- The nineteenth-century German sustainable
forestry science gained international acclaim.
However,the concept of sustainability and
sustainable development was to be tested by rapid
economic growth in the second half ofthe twentieth
century. This growth was based heavily on the
depletion of natural resources. Sustainable
development, a concept that gradually came about
over centuries, gained momentum in the 1950s and
1960s. In 1951,the IUCN (the International Union
for Conservation of Nature) published the first
report on the state of the environment in the world
(IUCN, 1951), a pioneering report in its quest for
reconciliation between the economy and ecology.
From Brundtland Reportto Rio
- Sustainable developmentis defined there as:
improving the quality of human life while living
within the carrying capacity of supporting
ecosystems (IUCN, 1991, p. 10)
From Brundtland Reportto Rio
Five Principles
1. The principle of precaution
2. The principle of responsibility
3. The principle of transparency
4. The principle of social and technological
innovation
5. The principle of involved citizenship
From Rio to Kyoto
- The subject of climate change was projected to
the forefront of sustainable development in 1997 in
Kyoto, Japan. An agreement was reached, known
as the Kyoto Protocol, by 38 industrialized
countries to reduce their combined GHG emissions
by 5.2% on average by 2012 compared to 1990
levels (UNFCCC, 1998). The agreement entered
into force in 2005 and ended in 2012. The same
year, at the end of round one of the Kyoto Protocol,
the Doha Amendments to the Kyoto Protocol was
adopted (UNFCCC, 2012). The Doha Amendments
establishes a second round of commitments for the
period 2013–2020 including renewed pledges for
reduction of greenhouse gases by 2020 from the 37
industrialised countries.
Post-Kyoto and COP21
- Many conferences followed on all topics within the
field of sustainable development and climate
change in particular. In 2000, world leaders
gathered and adopted the eight Millennium
Development Goals (MDGs). The goals, to be
achieved by 2015 and particularly aimed at
-abbk-
challenges of the Global South, included
eradicating extreme poverty, reducing child
mortality rates, fighting disease epidemics such as
AIDS, and developing a global partnership for
development. The World Summit on Sustainable
Development(WSSD) or Earth Summit +10 took
place in Johannesburg, South Africa, in 2002, ten
years after the Rio Summit. The Johannesburg
Summit broadened the definition of sustainable
development even further, by including the notions
of human dignity, social justice and the fight against
poverty (United Nations, 2002).
Paris Agreement
The Paris Agreement also covers many
interrelated issues:
(1)the financing of adaptation (e.g., aiding
communities/societies to deal with impacts of
climate change);
(2) minimizing loss and damage (e.g., creation of
early warning systems and emergency
preparedness);
(3) peaking and reducing emissions; and
(4)installing a continuous improvement system
(e.g., setting new targets, reporting on
performance, etc.)(UNFCCC, 2015)
Sustainable Development Goals (SDGs)
- Had the paradigm shift envisioned by the 2030
Agenda for Sustainable Development been fully
embraced over the past six years, the world would
have been better prepared to face this crisis – with
stronger health systems, expanded social
protection coverage, the resilience that comes from
more equal societies, and a healthier natural
environment. Regrettably, the SDGs were already
off track even before COVID-19 emerged. Progress
had been made in poverty reduction, maternal and
child health, access to electricity, and gender
equality, but not enough to achieve the Goals by
2030. In other vital areas, including reducing
inequality, lowering carbon emissions and tackling
hunger, progress had either stalled or reversed.
Other Definitions of Sustainability
- There is a proliferation of definitions on
‘sustainable development’ and ‘sustainability’ which
may show the importance or relative attention the
topic is receiving. Most definitions refer back to the
original version from the Brundtland Report as Overcoming Obstacles
described earlier in this chapter. Two notable and - Many hoteliers are stuck in a typical causality
industry-related contributions come from the World dilemma. The aphorism ‘it takes money to save
Business Council on Sustainable Development money’ is often referred to when dealing with
(WBCSD) and the World Tourism Organization sustainability initiatives. For example, a hotel must
(UNWTO) invest in proper insulation in order to reap the
- “forms of progress that meet the needs of the benefits of energy efficiency. Thus, investing in
present without compromising the ability of sustainable hospitality operations is often impeded
future generations to meet their needs.” by misconceptions about what the bottom line is.
(WBCSD, 2016) Many managers and owners of hotels only consider
- Tourism that takes full account of its current and the initial investment costs in decision-making.
future economic, social and environmental impacts, However, the running costs of sustainable
addressing the needs of visitors, the industry,the operations are generally much lower than those
environment and host communities. (UNWTO, properties that have inefficient equipment or
2005, p. 12) facilities. The longer-term return of such
investments is most often positive purely in
Defining Sustainable Hospitality financial terms, even without considering the triple
- Hospitality operations managing resources bottom line of environment, society, and
considering the economic, social and economics.
environmental costs and benefits in order to meet
the needs of present generations while protecting
and enhancing opportunities for future generations.
This definition requires an examination of the
following questions:
• Which resources used by a hotel impact directly
and indirectly on economic profit, society and the
environment?
• How can the principles of sustainability be
incorporated into hospitality decision-making?
• What does it mean for a hotel to meet the needs
of the present generation while protecting and
enhancing opportunities for future generations?
Three Dimensions of Sustainable Hospitality
Critique of Sustainability ● The Environmental Dimension
- Since numerous definitions of the term ● The Economic Dimension
‘sustainability’ have been created and received ● The Social Dimension
media coverage, the concept is often claimed to be
difficult to understand. For some, the concept is THE SOCIAL DIMENSION
vague and fuzzy and the limited availability of
sustainable models is often criticized as well.
Additionally, words such as ‘sustainable’,
‘green’, or eco-friendly’ are used loosely
throughout many industries and product
labelling leaving many sceptic on the true
meaning of those terms. In the food and
beverage industry, the use of vague terms is
infectious – all-natural, earth-friendly, natural local,
regional, good-for-you and dozens more without
regulations in their usage.

-abbk-

Sustainable Hospitality Framework
Sustainable hospitality does not translate
into ‘one company doing its very best in a given
market’, but rather, the development of partnerships
is essential, where responsibility is established and
practices are implemented in collaboration with
other stakeholders. Those stakeholders are other
businesses involved in delivering the tourism
experience, the local government, educational
establishments, non-government bodies and
citizens’ groups. Partnerships are developed
between stakeholders to facilitate conflict
resolution, to harmonize plans and to bring about
action for environmental improvement. Industry
networks within and between the broader service
sectors of tourism (including transport,tour
operators, hospitality, travel agents and the leisure
sectors) are critical, as they provide for the sharing
of experience and expertise and the establishment
of mutual beneficial sustainable projects. Realistic
indicators for environmental improvement and
sustainable development need to be established,
on which overall progress can be monitored and
assessed (see Chapter13, Environmental
management systems and sustainability
performance indicators)
-abbk-
Seven Principles to Integrate Sustainability in
Practices
1. the company’s positioning within a market;
2. the image perceived by consumers,
suppliers and other stakeholders;
3. the legitimacy ofthe environmental
positioning ofthe company;
4. the acceptability of sustainable products
and services forits customers;
5. the suitability of its suppliers to engage in a
sustainable supply chain;
6. the readiness of intermediaries to support
sustainable initiatives;
7. the consumer expectations and perceptions
of benefits that sustainable products and
services will offer
Sustainability Initiatives in the Hospitality
Industry
Agenda 21 for the Travel and Tourism is not
a ‘how-to’ guide answering all of the industry’s
challenges, butrather a comprehensive document
promoting best practices for sustainable travel and
tourism. Gradually, voluntary guidelines and
examples of best practices were established in the
industry, followed by the introduction of ecolabels
and certification procedures (see Chapter11,
Certification and ecolabels). An increasing number
of hotels and restaurants have since embarked on
a wide range of measures designed to reduce their
impact on the environment.
Dealing with Challenges: Two Philosophical
Approaches
In an article published in the Harvard Business
Review, authors Martin and Kemper(2012) argued
that:
Businesses clearly have a majorrole to play in any
strategy for saving the planet. They are the engines
of the developed economies that devour a
disproportionate share ofthe world’s non-
renewable resources and produce a example. Restaurants treating food waste using
disproportionate share of its emissions. They also
generate innovations that reduce resource use and
lessen pollution. As both a cause of and a solution
to environmental degradation,they are inevitably at
the center of sustainability debates.
The Malthusian Approach to Sustainable
Hospitality
The Malthusian approach is based on the
work of Thomas Malthus, a nineteenth-century
English scholar and economist. Malthus considered
that the combination of exponential population
growth and finite naturalresources, food production
in particular, is creating a condition known as the
Malthusian catastrophe. This is the point where
there is simply not enough food to go around with
multiple consequences including wide-scale
famines (Malthus, 1798). The Malthusian approach
thus prescribes a strategy to save the planet and its
inhabitants based on restraints and constraints.
Thus, similar to responsible citizens who
reduce,reuse, and recycle, a ‘good corporation
should reduce, slow down and conserve’(Martin &
Kemper, 2012, p. 5). Thus, a change in behavioris
deemed a necessity to face the grand challenges
where businesses ‘self-impose limits to
growth’(Martin & Kemper, 2012, p. 5) and civil
societies turn to governments to facilitate or enforce
the behavioral transition towards restraint
many technologies usually require large capital
investment – especially in terms of hospitality
facilities, infrastructure such as new heating,
ventilation and air conditioning systems, for
anaerobic food digesters to produce methane and
compost, is a method of waste management using
technology, as favored by the Solovian approach.
The same can be said for much of current energy
management practices in the hospitality industry
where great hopes are put into technology to
mitigate the impacts of energy usage
Resiliency and Sustainability
There are two significant types of climate
change risks that could impact financial
stability of hospitality businesses:
1. Physical risks
A hotel’s physical infrastructure (e.g., buildings,
water, power, sanitation) may be atrisk from a
variety of natural and man-made hazards placing
staff and guests atrisk
2. Transition risks
In the race towards decarbonization with stricter
regulations planned or already implemented,
adjustments such as major retrofitting are required
now or in the years to come toward a low-carbon
economy.

The Solovian Approach to Sustainable

Hospitality
American economist Robert Solow
developed an economic theory where productivity
is influenced by continuously improving
technological innovations. Thus, the Solovian
approach is based on the use of technological
innovations to face the grand challenges. In the
pastfew decades,the number of technological
patents has vastly increased and technology has
become a dynamic energizer of many businesses.
Bettertechnology often leads to greater efficiency.
Businesses are forced to carefully assess which
technologies to put into practice. Particularly since

-abbk-
CHAPTER 3: sea, forests, natural beauty) can be or is already
being affected by fluctuating weather patterns
INTRODUCTION: THE IMPORTANCE OF derived from changes in the climate, making the
ENERGY IN THE BUILDING SECTOR hotel’s destination less desirable for future
tourists in the short and long terms.
According to the United Nations 4. Securing energy sources - The energy used
Environment Programme (UNEP), tourism by the vast majority of hospitality operations and
consists of three sectors: transport, hotels is predominantly fossil fuel-based whether
accommodation and services (UNEP, 2011). The in form of natural gas, fuel oil or electricity
same UN agency estimated tourism emissions to produced from coal-fired power plants. Those are
be responsible for 5% of the world’s carbon non-renewable resources, which means that
dioxide (CO2) gas emissions (UNEP, 2008). once they are used, they are gone.
However, a more recent study published in
Nature Climate Change, presents a slightly ENERGY CONSUMING IN HOTELS
different outcome: the three sectors of global The major energy-consuming activities in a hotel
tourism together account for 8% of global CO2 are, in order of importance (based on Hotel
emissions, with a rising tendency (Lenzen et al., Energy Solutions, 2011a):
2018). And while the COVID-19 pandemic has 1. HVAC (45%)
put a dent in terms of international tourism 2. Lighting (18%)
arrivals in the year 2020 – with a near-total halt 3. Hot water production (14%)
for a few months due to unprecedented 4. Kitchen Operations (13%)
measures, including travel restrictions, border 5. Laundry Operations (4%)
closures and lockdowns that were put in place by 6. Others (e.g., office equipment, TVs, etc)
national governments to mitigate the spread of (6%)
the corona virus the result globally has been a
significant drop in international tourist arrivals FACTORS INFLUENCING ENERGY
(UNWTO, 2021). CONSUMPTION
1. BUILDING
HOTEL ENERGY USAGE
Hospitality managers may be motivated by one
or more of the following reasons:
1. Mitigating energy cost - Energy is the
second largest spending category for a hotel
after labor costs, representing usually anywhere
between 5% and 8% of hotel operating costs
(Hotelbau, 2015), but can go up to 20% in some
cases.
2. Reducing energy wastage - A significant
amount of the energy used is wasted, leaving
ample room for intelligent measures of energy
efficiency and conservation.
3. Managing risks - Energy from non-renewable
sources is directly related to carbon emissions,
which in turn exacerbate climate change. Hotels
are at risk from a variety of natural and man m
aade hazards, placing the team and guests at
risk. A hotel’s surrounding environment (e.g.,

-abbk-
 2. OPERATIONS requirements are proportional to the change in
the average temperatures during the relevant
seasons’ (International Tourism Partnership,
2014, p. 14). The process of compensating for
temperature changes can be accomplished by
taking into account the number of degree days.

CDD (COOLING DEGREE DAYS)

is the ‘equivalent number of days you
3. CORPORATE STRUCTURE would have to cool your build- ing by one degree
to accommodate the cooling requirement.

HDD (HEATING DEGREE DAYS)

is the ‘equivalent number of days you
would have to heat your build- ing by one degree
to accommodate the heating requirement.

CARBON FOOTPRINT
is a measure of the impact the activities of
individuals or businesses have on the
environment and in particular on climate change.
The total amount of greenhouse gases
(including carbon dioxide and methane) that
4. LOCATION are generated by our actions.

THE GREENHOUSE GAS PROTOCOL

CONSUMPTION, ONLY A FEW FACTORS ARE
GENERALLY CONSIDERED CRITICAL IN
ESTABLISHING HOTEL ENERGY
BENCHMARK AND THOSE ARE:
1. Outdoor temperatures (degree days)
2. Guest nights sold (Occupancy)
3. Hotel floor area
4. Hotel standard
5. Presence of a heated swimming pool
DEGREE DAYS AND ENERGY CONSUMPTION
The business operations and the outdoor
temperature relate directly to energy
consumption. If a hotelier wishes to compare a
hotel energy performance on a year-on-year
basis, then seasonal weather changes must be
taken into consideration. This is based on the
fact that a hotel’s ‘heating and cooling
DEVELOPED A SYSTEM BASED ON
‘SCOPES’
Scope 1: Direct GHG emissions
Scope 2: Electricity indirect GHG emissions
Scope 3: Other indirect GHG emissions
CARBON DIOXIDE EQUIVALENT
Carbon dioxide equivalent (CO2-eq or CO2e) is
one single measurement unit, converting of all
GHGs to the equivalent amount of CO2 based on
the global warming potential (GWP) of each GHG
(IPCC, 2001). Rather than having individual
measures for each gas, the conversion allows for
simpler comparisons and understanding of
GHGs’ effect on climate change. For example,
the GWP of CO2 is 1 while methane has an
estimated GWP of anywhere between 23 and 36
over a 100 years’ timeframe (IPCC, 2001; US
EPA, 2021).

-abbk-
 include the cost of dismantling old nuclear power
stations, their replacement, waste management,
or risk associated to potential accidents.
One example is gas and oil extracted from
shale gas and tar sands in CanadA which is an
energy-intensive endeavour. Both, the mining
and the processing of tar sands, cause significant
environmental impacts, including significant GHG
emissions, destruction of wildlife habitats and
impacts to air and water quality (Biello, 2013).
Another example is the search and extraction of
natural gas. Natural gas is found between layers
of rock and underground cracks. Natural gas also
ENERGY SOURCING
occurs in smaller spaces and tiny pores
Renewable and non-renewable energy
underground. This is known as shale gas. The
alternatives are typically not compared with each
rapid rise of shale gas has been possible due to
other from the perspective of their entire life cycle
developments in hydraulic fracturing, better
impact and cost. To understand the life cycle
known as fracking: this is basically drilling
impacts, a method such as the life cycle
horizontally into rock formations deep
assessment (LCA) is used to capture and
underground using charges to blow cracks in the
understand the knock-on effects of energy
rock, then using fluid (over 99% of which is water
extraction, processing, transportation and use on
and sand) to keep the cracks open to allow gas
the environment, biodiversity, human health and
to escape.
the overall quality of life. All of these would
substantially benefit from the enhanced use of
RENEWABLE SOURCES: KEY ISSUES
renewable energy resources and energy-efficient
The argument is made that in order to
technology.
achieve substantial changes in combatting the
worst effects of climate change and jump starting
NON-RENEWABLE SOURCES: KEY ISSUES
the decarbonised economy, a carbon tax of
The public debate about energy sources
USD160/tCO2 would be required (Sultoon,
often pits environmental impacts against low
2021). A study, conducted by the Organisation
price; clearly, sustainable solutions lie in
for Economic Cooperation and Development
resolving both sides of the argument. However,
(OECD) of 44 countries responsible for 80% of all
discussions over price and planetary impacts
GHGs from energy use, highlights the various
often miss some important facts. For example,
thresholds in regard to carbon taxes, stipulating
the price paid by the consumer for electricity from
that ‘the first benchmark, EUR30 per tonne of
nuclear energy excludes two large economic
CO2, is a historic low-end price benchmark of
factors that are relevant to power generation:
carbon costs and a minimum price level to start
subsidies and externalities. Subsidies are direct
triggering meaningful abatement efforts. The
financial incentives given to power generators,
second benchmark, EUR60 per tonne of CO2, is
often in the form of tax breaks. In France, for
a forward looking 2030 low-end and mid-range
example, where electricity is cheaper than in
2020 benchmark. The third benchmark, EUR120
most other European countries (roughly half the
per tonne of CO2, is a central estimate of the
cost per kilowatt-hour for households compared
carbon costs in 2030’ (OECD, 2021, para. 6).
to their next-door neighbour Germany), the state
Outcomes of the report are showing very modest
has long subsidised the development of nuclear
results whereby the 44 OECD countries ‘have not
power plants. The regulated tariff does not
even reached a fifth of the goal to price all

-abbk-
emissions at least at EUR 60 per tonne CO2 in
2018’ (OECD, 2021, para. . While some
advances have been achieved in terms of
deployment and investment into renewable
energy sources, there are still numerous barriers
to overcome on the path to decarbonisation.
5 MAINSTREAM FORMS OF RENEWABLE
ENERGIES
(1) solar,
(2) wind,
(3) hydro,
(4) geothermal, and
(5) bioenergy (wood and other biomass).
BENEFITS ASSOCIATED TO PURCHASING
RENEWABLE ENERGY:
a) Carbon footprint of the hotel is reduced
When the energy is produced using renewable
sources, the amount of CO2 emitted is also
reduced which impacts the hotel’s overall CO2
footprint.
b) Air pollution is reduced
Conventional electricity generation from fossil
fuels is a source of air pollution whereas
renewable energy generates fewer emissions,
helping to protect human health.
c) Water impacts are reduced
Most renewable energy technologies do not
consume water and have a negligible impact on
local aquatic ecosystems. On the other end,
conventional power generation often requires
water for fuel extraction, power production and
plant cooling. The release of cooling water
increases the of local water resources, which
impacts the environment.
THREE IMPORTANT FACTORS TO CONSIDER
WHEN THINKING ABOUT PURCHASING
RENEWABLE ENERGY
(1) the price of energy supply,
(2) the reliability of energy supply and
(3) the possibility to sell electricity to the grid
-abbk-
HOTEL AREAS
Three distinct zones being:
1. Guest room area
This area is composed of bedrooms, bathrooms,
showers and toilets as well as other individual
spaces such as storage and corridors. These
areas are often fitted with extensive glazing to
provide daylight and views. These areas show
also varying energy loads at different times of the
day.
2. Public area (commonly referred to as
front-of-house)
This area includes reception hall, lobby, bars,
restaurants, meeting rooms, swimming pool,
gym, sauna and various corridors and public
toilets. These are spaces often showing a high
rate of heat exchange with the outdoor
environment (thermal losses) and high internal
loads (i.e., from occupants, appliances,
equipment, lighting).
3. Service area (commonly referred to as
back-of-house)
This is an important area for hotel staff which
includes kitchens, offices, store rooms, laundry,
canteens and cafeterias, change rooms, machine
rooms and other technical areas. These spaces
are energy intensive.
COMMITMENT IS NECESSARY FROM FIVE
DISTINCT GROUPS.
1. Management team
2. Hotel employees
3. Maintenance team
4. Green/Sustainability team
5. Guests
IMPLEMENTING ENERGY-EFFICIENCY
MEASURES
Front Desk/Reception
Examples of a simple list of actions could include
the following: • Set computer screens to switch
off after five minutes without activity
• Remove default screensavers settings
• Turn off all computers at the end of day
• Replace old equipment with more efficient
models
• Keep main entrance door closed to reduce heat
loss/gain
• Provide information to guests on energy action
plan
Housekeeping
Examples of a simple list of actions could include
the following:
• Close doors and windows to avoid heat
gain/loss
• Open curtains for natural daylight while working
• Close curtains to avoid heat gain/loss while
leaving the room
• Turn televisions off
• Ensure all lights are switched off and reset
thermostats (unless rooms have automatic
access control systems)
• Inform maintenance of any water leaks
Kitchen
Examples of a simple list of actions could include
the following:
• Cook with correct-sized pans and pots (in
relation to stove and flame)
• Cover pans and pots to avoid heat loss when
cooking
• Provide inventory list on large refrigeration unit
to avoid opening doors
• Defrost refrigeration units regularly
• Check the seals on cold rooms and fridges
• Run the dishwasher at full load only
• Avoid storing hot food in refrigeration unit
Maintenance
Examples of a simple list of actions could include
the following:
• Clean filters regularly (e.g., fan-coil system)
(preventive/routine maintenance)
• Check building envelope for cracks and
potential air leaks
• Ensure all external doors close and fit properly
• Ensure all windows fit and close properly
• Install occupancy and daylight sensors (e.g.,
especially in back-of- house hallways)
-abbk-
HEATING, VENTILATION AND AIR
CONDITIONING (HVAC)
Additional energy-saving initiatives for HVAC
include:
• Limiting thermostat control in guest rooms and
public areas
• Using outdoor air for cooling where possible
• Ensuring heating and cooling cannot be
provided simultaneously
• Optimising efficiency by regular maintenance
• Installing curtains to control solar heat gains
• Shading sun-oriented windows with awnings
• Insulating hot/chilled water tanks, pipes and air
ducts
• Insulating the entire building correctly
• Zone guest occupancy and turning off
heating/cooling on unoccupied floors
Source: ENERGY STAR (2009)
Many hotels have sought benefits in this area by
interconnecting
the hotel’s energy management system with its
property management system to ensure
consumption is reduced when a room is
unoccupied. The linking of energy use and room
occupancy presents a natural synergy for
conservation. At the time of checkout, all
non-critical equipment in a guestroom can be
auto- matically controlled or turned off. Items
such as alarm clocks and refrigerators are not
affected, while thermostatic controls, television
sets, select room lighting and related
components might well be subject to a
power-down condition.
LIGHTING
Additional energy-saving initiatives for
lighting include:
• Adjusting lighting levels to demand and types of
fixtures
• Using time and motion sensors to turn off lights
where appropriate
• Using dimmer controls in dining and public
areas
• Cleaning bulbs and reflecting surfaces regularly
for maximum efficiency
BUILDING CHARACTERISTICS
1. Window Insulation
2. Building Insulation
3. Roof Insulation
4. Air Infiltration
5. Sun Protectors/Shading
6. Vegetation Cover/Exterior

THREE AREAS ARE IDENTIFIED WHERE

DIGITALISATION CAN IMPROVE ENERGY
EFFICIENCY:
1. Gathering data
2. Analysing data
3. Changing the physical environment based on
data analysis

-abbk-