Hotels and restaurants in London could be missing the opportunity to improve their environmental performance because they wrongly assume it is a costly process.
Oxfordshire, UK (PRWEB) September 22, 2009 -- Research by the Institute of Hospitality and sustainability experts Envirowise found that more than half of managers surveyed in the hospitality sector felt 'going green' would increase their costs. And around 40% also said that the current economic climate was an added barrier to change.
However, Envirowise experience has shown hotels and restaurants could save around £250 per employee per year by taking action to reduce waste - not to mention improving their green credentials for eco-conscious tourists.
Envirowise Regional Manager for London, Sophie Greenhalgh, says: "An estimated four out of five British tourists stayed in the UK on August Bank Holiday weekend, despite the changeable weather. It's crucial to ensure this hard-earned revenue is not going down the drain through unnecessary waste."
"The average UK restaurant disposes of more than 100 tonnes of waste each year, including paper, cardboard, plastic and food waste," continues Rob Graham. "Yet simple steps could help the hospitality sector reduce waste and save money."
Institute of Hospitality Chief Executive, Philippe Rossiter, adds: "While some managers do regard the introduction of more sustainable operating methods as adding costs to their business, there are also encouraging signs from the survey that the industry does increasingly recognise the importance of reducing its environmental impact."
"Of particular note are the welcome steps towards higher levels of recycling now seen throughout the sector. Nevertheless, there is no room for complacency, and much more can be done by the hospitality sector to reduce waste in all areas."
A series of practical factsheets are available from Envirowise covering a range of business areas including Food Preparation, Drinks Service, Guest Room Facilities and Grounds Maintenance. They offer advice on everything from energy use to water efficiency, including the benefits of using flow restrictors on taps or water displacement devices in toilet cisterns. For premises using cooking or refrigeration equipment, careful monitoring of heating and cooling processes is also essential to ensure energy - and money - is not being lost unnecessarily.
For more information visit www.envirowise.gov.uk/hcfactsheets or call the Envirowise Advice Line on 0800 585 794.
For more information, please contact:
Davinia Livock or Eleanor Collins at Trimedia on 0117 929 2311.
Notes to Editors
The survey was conducted by the Institute of Hospitality in partnership with Envirowise. More than 450 responses were received from IOH members working in the hospitality industries across the UK
Envirowise is a Government-funded programme dedicated to putting the sustainable use of resources at the heart of UK business practice.
Since 1994 Envirowise has helped UK businesses save over £1bn by enabling them to significantly reduce their environmental footprints.
Envirowise offers businesses of all sizes and sectors a wide range of free, independent and practical advice designed to genuinely improve their processes, profitability and competitiveness. Services include:
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