CS616R Resource efficiency at a small hotel
This Case Study at Strattons Hotel demonstrates the cost savings and environmental benefits that can be achieved by hotels and catering establishments through a commitment to eliminate, reduce, re-use and recycle as much waste as possible. At Strattons Hotel, all types of waste are monitored closely and, where possible, alternatives to disposal are implemented. The benefits to Strattons Hotel of implementing a systematic approach to resource efficiency include total cost savings of over £10,000/year, refillable toiletry dispensers save nearly £2,000/year in purchase costs, water saving initiatives reduce dependency on mains water, good housekeeping and laundry policy saves £4,050/year, and over 98% of all waste is re-used or recycled.
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