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Many improvements to energy efficiency can be brought at no or very little costs simply by implementing good
energy practices into daily operational activities. Active engagement of the staff is critical to improve energy
efficiency and make energy savings. Therefore, it is important to raise staff’s awareness about these aspects to
ensure that they will be applied.
This chapter provides a non-exhaustive list of tipswhichwill help hospitality businesses generating energy savings
at low or no costs. While some advice may apply only to hotels, other apply to both hotels and restaurants. To
facilitate implementation, this list is divided by the types of area that one can find in a hospitality establishment.
1. General tips for hospitality establishments
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Exterior lightening should be turned off during daylight hours.
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Make use of natural sunlight: artificial lights can be turned off when
ambient light level is sufficient.
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Keep lighting systems clean.
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Label switches to avoid having them turned on un-necessarily.
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Use low-energy lighting, in particular recent T5 tubes, compact
fluorescent tubes or LED maps.
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For replacement of electrical equipment, use products with EU
ecolabel or the top energy label classes whenever possible.
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All equipment not used should be turned-off. Be aware that some
equipment might actually be on stand-by and can be fully turned-off.
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Doors and windows should be kept shut when the heating/cooling
system is on.
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External doors and windows should close properly or be serviced.
Close doors to un-heated or un-cooled areas.
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Thermostats should be set at a reasonable temperature for the
season. In particular do not set them too low in summer (e.g. 22-
24°C) when air conditioning system is on.
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Do not heat/cool low traffic areas, hallways or unoccupied rooms.
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Do not operate the heating and cooling systems simultaneously.
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In summertime, a free cooling system can be obtained from natural ventilation when the outside temperature
is lower than inside temperature.
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Air-conditioning should be turned-off in banquet hall, function rooms or restaurants as soon as they are closed.
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Back of house temperature can be set at a lower level than front-house temperatures.
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Regularly monitor energy consumption of your equipment. Consider installing electricity meters to monitor
energy use more precisely.
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Adjust air-ventilation to avoid over-ventilation (which increase energy consumption) and under-ventilation
(which negatively affects health and comfort).
TIPS FOR ENERGY SAVINGS
WITH LITTLE INVESTMENTS
Making tourism more resource efficient: guidance and solutions to raise energy efficiency in the european hospitality industry
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