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Conservation & Innovation


Substantial investment in sustainable solutions and a carbon reduction strategy has significantly reduced The Savoy’s carbon footprint permanently.  These solutions include the replacement of heating and cooling systems with high efficiency ones and the installation of intelligent energy building controls. A combined heat and power plant reduces the hotel’s 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. The hotel has also implemented low energy lighting systems wherever possible.

Together with the hotel’s low flow water systems, The Savoy has its own Table Water Bottling Plant, in partnership with Vivreau Water, as a positive step towards reducing glass and packaging waste, as well as carbon emissions from transport miles. It is anticipated that by re-using the designer glass bottles the project will prevent an average of at least 105 tonnes of glass from being recycled by the hotel annually. The Savoy team continues to actively promote responsible best practices throughout the hotel to preserve our natural resources.

Developments and improvements in The Savoy’s waste management programme of recycling, reusing and reducing has helped the hotel to achieve its target of diverting 100% of all waste from landfill. Using the latest technologies our waste contractor ensures that our waste is recycled responsibly on our behalf and provides detailed reports to helps us monitor our carbon footprint.   Apart from the general waste items of paper, glass and plastics, the hotel has in-house schemes for recycling the more unusual items like candles, corks, 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 in partnership with its suppliers and contractors.

The Savoy’s food waste is recycled into renewable energy and nutrient-rich biofertiliser and through a combination of CHP and Anaerobic Digestion processes – a sustainable solution which is an integral part of our carbon reduction strategy. Teaming up with ReFood UK, part of the UK’s largest food waste contractor, SARIA Ltd, 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 some 20% of our guest rooms. The Savoy also operates SARIA’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 sustainable and responsible purchasing practices, standards and values.

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, the hotel is taking an active role in highlighting the benefits of implementing a high standard of social and environmental sustainable food practices, best seen in the hotel’s Kaspar’s Seafood Bar and Grill.

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 Sustainability Partnership Programme, please go to

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