Energy Use and Production in Green Hotels - Coursework Example

Student Name ECO-FRIENDLY HOTELS Professor Course Date Definition of Key Terms Eco-friendly Hotels They are also referred to as green hotels, ecologically friendly hotels or environmentally friendly hotels. They are those hotels having environmental friendly attributes. The directors of such hotels are eager to implement programs that can help in reducing water use, saving energy and reducing solid wastes and at the same time reducing operational costs in a bid to save the environment (Green Hotels Association, 2016). However, according to Millar and Baloglu (2008), there is no precise definition of what green hotels are. No parameters have been given to differentiate between normal and green hotels. While some hotels have well established green programs others have instituted only a few programs. Moreover, the term has been defined differently by different environmentalists and scholars. Being Green It refers to compliance with diverse standards resulting to being certified eco-friendly (Kasavana, 2008). These standards may include; using clean energy, recycling wastes and cooking organic foods. The term is normally used in discussions involving environment. Energy use and Production in Green Hotels Hotels are the major consumers of energy produced. Significant amount of energy is required for service provision and comfort to clients who are willing to compensate for the exclusive treatment. Hotel sector is resource intensive and substantial amount of energy and raw materials to provide comfort. As a result a significant percentage of emissions to environment is from the hotel industry (Bohdanowicz et al., 2001; Rada, 1996). Use of energy for different hotels vary depending on the size, the architecture of the hotel, the type of guests they deal with, class and nature of services given to clients (EU, 1994). The key energy consuming systems in hotels are lighting, cooking, electricity, space conditioning and hot water heating (EU, 1994). However, space condition accounts for about than half of the total amount of energy used in hotels while lighting accounts for up to 40% of the total energy used (Hotel Energy Solutions, 2011). Hoteliers use more energy at the expense of environmental damage in a bid to create enough comfort. However as highlighted by EU (1994) superfluous use of energy may not necessarily bring comfort. Green hotels have adopted the strategy going green by reducing over-consumption of energy. According to Chen & Chen (2012), green management in hotel sector will not only have environmental benefits but will also reduce operational costs. There are a number of ways in which energy use can be reduced significantly in the hotel sector. They include the use of solar lighting and heating, energy efficient lamps, thermal insulation of walls and roofs and installation of energy efficient boilers. Far Easter Plaza hotel is a good example of a hotel which has adopted green strategies. Air conditioning systems were substituted with air-exchange and ice-storage systems for optimal temperature maintenance. 2.5 million dollars were saved as a result of that (Chen & Chen, 2012). Despite the recent expansions in the hotel which should translate to increased energy demand, energy use has remained low. Water use in Green Hotels Water is an essential resource in the hotel industry. Water is used in watering lawns, swimming pools, toilets, showers and tubs, laundry, steam generators and cooking. Swimming pool water is normally replaced regularly. Water used in guest rooms account for the highest percentage of total water used in a hotel. According to Meade & Gonzalez-Morel (2011), guest rooms account for 33% of total water used while kitchen and cold rooms account for 18% of it. Water use distribution in a hotel Source: Meade & Gonzalez-Morel, 2011. While large volumes of water is used in running hotel functions, a larger percentage of it is wasted through leakages. Findings from a research done by EAST on a 35- room facility indicated that 40% of the total amount of water used in that hotel was lost through leaks (Meade & Gonzalez-Morel, 2011). Green management can enhance reduced water usage. There are different ways in which water usage can be reduced substantially in hotels. Green hotel practices such as towel and linen re-use could save lots of water in a facility. Findings from a research done by Gerston (2002) indicated that re-using linens and towels could help a hotel save 30 gallons of water. Other activities that can help in enhancing water efficiency include; harvesting of rain water, replacing old taps with low-flow taps, installation of waterless urinals, installing water softeners to reduce water usage in laundry and water recycling plants. Moreover, plants that are well adapted to the local climatic environment and can survive with reduced amounts of water should be planted at the gardens. Through the implementation of these strategies, a hotel facility can save up to 34% of water (Ahn & Pearce, 2013). One or more of these strategies have been implemented in eco-friendly hotels and it has helped in saving millions of litres of water. For instance, Otani Resort in Japan has installed a water recycling plant that purifies water from the kitchen and used it in watering gardens and lawns (Ernst & Young, 2008). Waste management in Green Hotels Huge amounts of wastes are liberated in the hotel industry. According to Alexander (2002), about 50% of these solid wastes from the hotel industry can be recycled or used again. 46% of these solid wastes are food wastes (Alexander, 2002). Food wastes can be recycled and used to make compost fertiliser (Alexander, 2002). Organic compost fertilizer can further be used to grow organic foods. A good example of an hotel which an on-site garden where foods are grown using organic fertilizers is the Bardessono Hotel in the united states (Ahn & Pearce, 2013). Willard Intercontinental hotel in the United States was also able to reduce solid wastes by 38% in a period of 3 years between 2005 and 2008 through recycling (Graci & Kuehnel, 2011). A recycling plant at Westin San Francisco Hotel in the US recycles about 20 tonnes of solid waste in a year and the establishment saves up to 6000 dollars every year through recycling (Graci & Kuehnel, 2011). Another common practice in eco-friendly hotels is that of re-using soap and shampoo dispensers. Besides being environmental friendly, these waste recycling and re-use practices can help to promote financial position of these establishments. In some cases, wastes can be given to the local community who can use them creatively in constructions. Most of the green hotels use these practices to manage their wastes and have benefited financially from them. Green Design Practices Eco-friendly design has also been incorporated into the design of hotels. Green design focuses on making good use of the environmental setting to reduce wastes, energy use and promote water efficiency. Modern green hotels that have incorporated green design into their constructions use recyclable materials. Green design practices include walls made from fertiliser waste, green roof, roof swimming pools, rooms designed to face shaded courtyards and solar roofing. These green construction practices not only helps in environmental conservation but also helps in reducing costs incurred in the provision of comfort. For example, roof top swimming pools help in providing an insulation to the building. Walls made from recycled fertiliser are cheaper and also they help in air conditioning. A case example of a hotel which was established with green design put into consideration is the Orchid hotel in India. The walls of this hotel are made from recycled fertiliser panels and aerated concrete(Jones, 2002). These walls help in providing an insulation to the room. Moreover, the rooms are designed to face external cements which help reducing the amount of heat (Jones, 2002). Coupled with this, are swimming pool roofs which also help in the provision of heat insulation. Air pollution reduction practices have also been put into consideration in the architecture of this hotel (Jones, 2002). This case study hotel located in a city provides a special example of how eco-friendly aspects can be incorporated in hotel designs. Impacts of Green Practices on Costs and Guest Acceptance Green practices have had both positive and negative impacts on the management. Positive impacts include reduction of operational costs. Green hotels which have adopted energy efficient measures have benefited a lot from reduced electricity bills. Recycling of wastes has also helped in reducing the costs incurred in waste removal. On the negative side, as highlighted by Kirk (1995), there has been a perceived conflict between comfort and green practices. Most green hotels forego the luxury by introducing practices which focus on the environment much more than the comfort of the guests. For instance, use of energy and water efficient methods takes away the comfort of multiple shower heads and exclusive lighting from the guests. Moreover, green hotels are constructed from recycled materials and they are less spacious. There is a common belief that green hotels are unattractive and comfortless (McLennan, 2004). Luxury hotels are more spacious and comfortable than green hotels because they do not put into consideration the green practices. However, Ahn and Pearce (2013) believe that it is still possible to provide exclusive comfort offered by the luxury hotels and still go green. According to them, green construction practices need to be identified first and implemented in stages over the entire life of the establishment. This maximises the opportunities that bring comfort and at the same time enhance guest satisfaction (Ahn & Pearce, 2013). Also, the public need to be sensitized on the importance of green practices and encouraged to choose green hotels over other hotels. Additionally, some green practices are costly to implement and also the cost benefit analysis of green building is yet to be done. References Ahn, Y. H., & Pearce, A. R. (2013). Green luxury: a case study of two green hotels. College Publishing, 8(1): 90-119. Alexander, S. (2002). Green Hotels: Opportunities and Resources for Success. Portland: Zero Waste Alliance. Bohdanowicz, P. Churie-Kallhauge, A. & Martinac, I. (2001).Energy-Efficiency and Conservation in Hotels- Towards Sustainable Tourism. 4th International Symposium on Asia Pacific Architecture, Hawai'l. 1-12. Chen, Y. C., & Chen, Y. T. (2012). The advantages of green management for hotel competitiveness in Taiwan: in the viewpoint of senior hotel managers. Journal of Management and Sustainability, 2(2): 211-218. Ernst & Young. (2008). Global hospitality Insights. A Publication for the Hospitality Industry [Online]. Available from: http://rss.hsyndicate.com/file/152003657.pdf [Accessed on 13th May 2016] European Commission (EU). (1994). Rational Use of Energy in the Hotel Sector. A thermie Programme Action B-103. E.U. Gerston, J. (2002). Hotels Strive for Water Use Efficiency. [Online]. Retrieved from; http://domex.nps.edu/corp/files/govdocs1/387/387176.pdf [Accessed on 12th May 2016] Graci, S., & Kuehnel, J. (2011). How to increase your bottom line by going green. Green Hotels & Responsible Tourism Initiative. http://green. hotelscombined. com/Pages/MainGreen/Downloads/green-hotel-whitepaper. pdf (accessed May 14, 2016). Green Hotels Association. (2016). What are Green Hotels. [Online]. Available from: http://www.greenhotels.com/ [Accessed on 10th May 2016]. Hotel Energy Solutions. (2011). Analysis on Energy Use by European Hotels: Online Survey and Desk Research. HES project publications. Jones, P .(2002). The Orchid Hotel, Tourism Hospitality Research, 3(3): 277-280. Kasavana, M. L. (2008). Green hospitality. Hospitality upgrade, summer, 140-148. Kirk, D. (1995). Environmental Management in Hotels. International Journal of Contemporary Hospital Man­agement, 7 (6): 3-8. Meade, B., & Gonzalez-Morel, P. (2011). Improving water use efficiency in Jamaican hotels and resorts through the implementation of environmental management systems. Journal of Contemporary Water Research and Education, 115(1):39-45. MeLennan, J. (2004). The Philosophy of Sustainable Design, Ecotone Publishing Company, Kansas City, MI. Millar, M. and Baloglu, S. (2008). Hotel Guests’ Perferences for Green Hotel Attributes. Hospitality Manage­ment, Paper 5, repository.usfca.edu/hosp/5/ Millar, M. & Baloglu, S. (2008). Hotel Guests’ Preferences for Green Hotel Attributes. Hospitality Management. Paper 5. Rada, J. (1996). Designing and building eco-efficient hotels. Green Hotelier, 4(September), 10-11. Read More