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•
Fully load a cooling chamber before starting filling-in another one. This will avoid unnecessary energy
consumption.
•
For an optimal functioning of cellar cooling equipment, ensure that cellar doors are closed and that there
is no heat producing equipment in the cooled cellar.
•
Cooking pans and pots should be adequate to the size of the fire.
•
When cooking, if recipe allows, cover pans and pots to avoid heat losses.
•
If recipe allows, turn-off stove to finish cooking with residual heat.
•
Do not store hot food in cooling chambers.
•
Fully list (and label) the content of your cooling chamber. This will avoid opening it (and therefore save
energy for cooling) to check what is inside and will help you controlling better expiry dates of products,
therefore avoiding food waste as well.
•
For replacement of old refrigerators/freezers, choose if possible A++ units (for information, the energy
labelling in the EU will evolve and A++ or A+++ will be replaced by A grades only. Double check that the
energy label corresponds to the most energy efficient system).
•
For electric chafing dish heaters, check their operation times and think about installing a programmable
clock to their plug. This will avoid energy consumption outside of serving periods.
4. Reception/front office
•
Entrance door should be closed to avoid air infiltration / loss of heat.
•
Shut down computers completely at the end of the day (no stand-
by).
•
For computers, set screensavers, so that screen turns off after 5 or
10 minutes.
•
Old equipment tend to consume more. At the end of their lifespan,
change them to new and more energy efficient ones.
•
Provide information to guests on the hospitality business energy
policy and how they can contribute to make the service more
sustainable.
5. Laundry
•
Washing machines and dryers should be operated with full loads (to
minimise number of operations).
•
Water temperature/amount should correspond to manufacturer’s
instructions.
•
When possible, wash at lower temperature and air-dry linen.
•
When the laundry is not in use, lights and ventilation/air conditioning
should be turned-off.
•
Ensure regular maintenance of laundry machines. Check and clean
regularly dryers filters.
Making tourism more resource efficient: guidance and solutions to raise energy efficiency in the european hospitality industry
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