id 302, Hospitality facilities Management & Design

Group members:

Module: ID302

Maxime Billen
Dani el harake
Gabriella orbert
Iryna povoroznyk
Aleksandra pyshmintceva

Assessment : CW1
Lecturer: Mrs Theresa von Wielligh
Date: 08/01/2015
Class: 3A

Table of
contents
1. Introduction and hotel overview
1.1 Environmental awards

2. Purpose of the project

3. Sustainability programs and analysis
3.1 Fairmont sustainability partnership
3.2 Sustainable restaurant association
3.3 Sustainable initiatives and financial
analysis in the Savoy Hotel

4. Conclusion
5. References

Introduction
Hotel overview
World-wide known hotel opened in 1889
5 star luxurious hotel
Located in the heart of London
195 guestrooms and 73 suites
Influential clientele

Introduction
Environmental awards
Kaspars Seafood Bar and Grill Sustainable Restaurant Association 2014
AA Eco Hotel of the Year, Finalist - AA Hospitality Awards 2014
Green Hotel of the Year - Hotel Cateys 2013 and European Hospitality Awards 2013
Virtuoso 2013 Best of the Best - Sustainable Tourism Leadership Hotel Award
Best Food Waste Strategy - Sustainable Restaurant Association Awards 2013
'AA Eco Hotel of the Year' - AA Hospitality Awards 2012
'Green Hotel of the Year' - European Hospitality Awards 2012 and Hotel Catey's 2012
Travel Editors Green Award of the Year2011- British Travel Press Awards
Green Hotel of the Year - Hotel Cateys 2011
'Green Champion of the Year' at the Considerate Hoteliers Association Awards 2011
'Special Achievement Award' at the Foodservice Footprint Awards 2011
'Responsible Travel Award' at the People & Environment Achievement Awards 2011
UKOS Sustainability Award 2010

The purpose of
the project
Analyze the Savoy Hotel London
based on the eco-friendly initiatives
recently employed by this specific
hotel. Critically evaluate the best
environmental practices and initiatives
developed in order to reduce Capital
Expenditure (CapEx), while not
lowering standards and jeopardizing
on luxury and a unique guest
experience.

Sustainability
programs and analysis

Balances the companys economic, environmental and social priorities and

demonstrates accountability and integrity in the way business is conducted through
improving local community well-being and ecosystems, addressing the
environmental impacts of the operations and engaging stakeholders in a
meaningful and collaborative manner.

Fairmont sustainability
partnership
Environment and Eco-system

Energy sustainable solutions

A carbon reduction strategy have reduced the carbon
footprint by 3000 tons of CO2 per year with energy
consumption reduced by 30%.
The replacement of cooling and heating system with
high efficient ones and the installation of intelligent
energy building controls.
Smart guestroom thermostats are designed to control
lightning and room temperature and use natural
ventilation.
Implementation of low energy lightning system.

Fairmont sustainability
partnership
Environment and Eco-system

Waste management program

Achieved its target of diverting 100% of all waste
from landfill.
Introduced an unusual scheme to recycle items such
as candles, corks, spectacles, stamps and even old
kitchen equipment.
Food waste is recycled into renewable energy and
nutrient-rich biofertiliser.
Organic waste is reused in the positive way and not
sent to landfill.

Fairmont sustainability
partnership
Sustainable Design and Construction
Streamline the work of partners (developers, architects, engineers and operators) to
follow a set of comprehensive and sustainable standards.
Encourage green building and design within the industry and guarantee
sustainability not only from economic point of view but also from ecological and
ethical approach.
The Design and Construction and FF&E Design Standards address environmental
and sustainable design practices using nationally recognized rating systems.
Improving the quality of the hotel environment for colleagues, guests and local
communities by incorporating environmental considerations in design and
construction process.

Sustainable restaurant
association
Kaspars Seafood Bar and Grill is the only five star London hotel
restaurant to have achieved a Three Star Sustainable Restaurant
Association (SRA) Sustainability Rating

Heat from Kitchen Refrigeration to Preheat Water

Instead of reheating the air and then use more AC to cool down
the kitchen, the system capture the heat at its source and heat the
water by 5% - saving 38.500 a year

Renovation

Sustainable initiatives
and financial analysis
in the savoy hotel

Between 2007 2010: 220M

renovation
Environmental Responsibility
became a core value of the
establishment
Proclaims itself the Greenest
Luxury Five Stars Hotel of
London

Sustainable initiatives
and financial analysis
in the savoy hotel
Reduction
Energy consumption went down 40%
50% electricity is produced by the hotel
itself
Water consumption reduced by 25%
Green key (4/5)
98% of the waste is recycled (corks,
elecrtonic, cartbridge, guest waste)

Sustainable initiatives
and financial analysis
in the savoy hotel
Combined Heat and Power Plant (CHP)
Gas fired engine produces 500kWh reduction of 20% of the
electricity supply
The heat generated is used to heat the building and warm up the
water. (90% of the summer heating and 50% of the winter
heating)

Inncom
System that controls AC heating and lighting depending if the room
is occupied or not
Earth Hour candle lit dinner

Sustainable initiatives
and financial analysis
in the savoy hotel
Led lightning
In 2010, LED was only in guestrooms and public areas
In 2012-2013 program extended to corridors
- The incandescent lights were overheating them
Test LED vs Incandescent Lights
- Positive results on lighting quality and cost analysis
- Initiatives: set dimmers with a maximum of 90% in public
and 50% in corridors
- Reduces annual consumption by 57% and saves 19.000

areas

Conclusion
Metering and Controlling
35 different areas of the hotels are constantly metered in order
to detect abnormalies as soon as possible
Moreover the different results are used to develop future
renovation and future savings

Conclusion
Luxury vs green initiative
Still provides exotic fruit and
small pot of jams
Still offer to the guest bathroom
amenities and did not
implement refillable gel
dispenser
Working with many charities
but do not have one of their
own yet

Offer large vegan and

vegetarian but still offer cruel
food like foie gras

law
In the UK, using renewable energy
will exempt the hotel to pay for the
Climate Change Levy, energy tax

References
http://www.fairmont.com/savoy-london/activities-services/environment/
environmentalinitiatives/
http://www.fairmont.com/corporate-responsibility/environment/
http://www.thesra.org
http://www.forbes.com/sites/rahimkanani/2014/06/21/the-savoy-hotel-goesgreen/
http://www.theecologist.org/campaigning/climate_change_and_energy/626664/
londons_savoy_hotel_gets_five_stars_for_eco_refit.html
http://www.ecoluxhotels.com/192_The_Savoy.html
http://www.freesun.be/news/index.php/take-a-walk-with-the-wild-flowers-thesavoy-a-fairmont-managed-hotel-launches-londons-first-thamse-wild-flower-walkwith-river-of-flowers-and-a-wildflower-afternoon-tea/

Thank you
and go green

Billen Maxime, El Harake Dani, Orbert Gabriella,

Povoroznyk Iryna, Pyshmintceva Aleksandra