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2. Guest rooms in hotels
•
Room thermostats should be set to correct levels to avoid
the need to open doors/windows.
•
In unoccupied rooms, lights should be switched-off.
•
In unoccupied rooms, windows and curtains should be
closed.
•
Cleaning and housekeeping staff should take advantage
of natural daylight (with curtains open) when cleaning/
servicing the room, if ambient light level is appropriate.
•
When leaving the room, cleaning and housekeeping can
further help reducing energy consumption by routinely
checking the key energy related aspects of guest rooms.
See specific separate box for a list of items to be checked.
•
During unoccupied periods, the fan coil may operate with
time intervals of fifteen minutes to preserve the balance
between energy savings and the prevention of moisture.
3. Kitchen
•
Kitchen appliances should be turned-off when not in use.
•
Cooking appliances should be regularly cleaned, serviced
and maintained.
•
Run dishwashers only when fully loaded.
•
Refrigerators should be located away fromhigh temperature
areas. Good ventilation and lower ambient temperature
reduce refrigerators’ energy consumption.
•
Fridges, freezers andmini-bars shouldbe defrosted regularly.
Inform maintenance of any fridge doors that do not close
properly.
•
Fridge doors should be kept closed as much as possible.
Special focus on routine checks by cleaning and
housekeeping staff in guest rooms:
•
Doors and windows should be closed.
•
TV should be off and not only on stand-by.
•
Lights must be switched-off.
•
Temperature/fan speed/thermostat settings shall
be appropriate for the room.
•
Curtains of windows exposed to sunlight should be
closed in summertime.
•
All power in the room should be off when guests
have checked-out.
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Making tourism more resource efficient: guidance and solutions to raise energy efficiency in the european hospitality industry