Hospitality Sector

Hotels, restaurants, pubs, clubs, resorts, takeaways and caterers face many resource efficiency issues and opportunities. Rising utility and waste costs put pressure on margins, while keeping up with changing regulations presents a continual challenge.

Reducing inefficient resource use does not mean any compromise in service standards. The variation in the amount of resources used to provide similar service levels across the sector means there are substantial cost savings for resource efficient providers.

Hotels	Restaurants, catering and pubs
FAQs Top tips	FAQs Top tips
How much does waste cost? Reducing water use in the hospitality sector Legislation overview for the sector Benchmarking and managing performance Key publications Key contacts and partners

"At Center Parcs, we view water efficiency and waste minimisation as essential steps on a longer journey. One thing is clear when it comes to water efficiency and waste minimisation, having the ideas is easy. The hard part is turning these into action. But once these actions are taken, they are easily turned into savings." Mr S Drury, UK Environmental Manager, Center Parcs.

Case studies

• CS617 Holiday village saves by minimising water use and waste
• CS619 Process improvement at catering supplier slashes production costs
• CS457 Brewery taps into savings by working with water company