ENERGY & WATER CONSERVATION
Substantial investment in sustainable solutions and a carbon reduction strategy implemented by The Savoy’s energy consultant, Evolve Energy, will see the hotel’s carbon emissions permanently reduced in the long term by 3,000 tonnes of CO2 per year and our energy consumption reduced by at least 40%.
These solutions include the replacement of heating and cooling systems with high efficiency ones and the installation of intelligent energy building controls. We have installed a combined heat and power plant reducing the hotel reliance on the energy grid by approximately 50%. In addition, heat from all kitchen appliances is reclaimed and used to preheat the domestic hot water. The automated energy management system includes smart metering and 24 hour energy consumption monitoring. Smart guestroom thermostats in all rooms and suites are designed to control lighting and room temperature and use natural ventilation to regulate the temperature inside the room.
Wherever possible we have introduced low energy lighting and low flow water systems, whilst at the same time actively promoting responsible practices throughout the hotel to preserve our natural resources.
Through a comprehensive programme of recycling, reusing and reducing our colleagues have impacted our carbon reduction targets by diverting hundreds of tonnes of waste from landfill year on year. Apart from the main items of paper, glass, plastics and batteries, we have introduced in-house schemes for recycling the more unusual items like candles, spectacles and stamps. Even old computer and kitchen equipment is donated to local community schemes and overseas charities.
The Savoy continues to seek innovative solutions to help reduce excess packaging waste and has joined with UKOS plc, our office stationery supplier, in their launch of the Box4Life Project, a sustainable reusable packaging option. http://www.ukosplc.com/news/2010/05/28/ukos-box4life-project/
Using the latest technologies our waste contractor, Brewsters, ensures that almost all of our waste is recycled on our behalf. They also provide data that helps us monitor our carbon footprint.
FOODWASTE TO RENEWABLE ENERGY
The Savoy recycles all of its food waste into renewable energy – a sustainable solution which is an integral part of our carbon reduction strategy. Teaming up with the UK’s largest food waste contractor, PDM Group, we ensure all our organic waste is reused in a positive way and not sent to landfill. It is estimated the equivalent energy generated provides sufficient power to light 20% of our guest rooms.
The Savoy also operates PDM’s oil management system, Oilsense; a solution that significantly reduces health and safety risks, improves operational efficiency and ensures that our used kitchen oil is recycled into biodiesel.
We actively continue to source products and services from companies that endorse similar responsible purchasing practices, standards and values.
SUSTAINABLE MENU OPTIONS
Sustainable menu options using produce that supports our local growers, providing seasonal and organic options for our guests. As a member of the Sustainable Restaurant Association, which launched in March 2010, The Savoy is taking an active role in highlighting the benefits of implementing a high standard of social and environmental sustainable food practices. www.thesra.org.
LEADERSHIP THROUGH INNOVATIVE PROGRAMMES
The Savoy offers Fairmont’s Eco-Meet and Conferencing Option giving planners the opportunity to minimise their ecological footprint of meetings and events through the reduction of waste and conservation of valuable resources. The programme can be tailored to the individual needs of the client in order to meet their environmental goals while choosing how "green" they want to go.
For further information on Fairmont’s environmental policy, please click here.