CONTEXT AND OBJECTIVE
Strattons Hotel is a small hotel in Norfolk. Participation in 1997 by the hotel’s owners in a Waste Minimisation Project led to the development of a formal environmental policy and a commitment to waste minimisation.
The benefits to Strattons Hotel of implementing a systematic approach to resource efficiency include: total cost savings of over £10,000/year; refillable toiletry dispensers save nearly £2,000/year in purchase costs; water saving initiatives reduce dependency on mains water; good housekeeping and laundry policy saves about £4,050/year; over 98% of all waste is re-used or recycled
DESCRIPTION OF INITIATIVE
The systemic approach is reviewed annually and aims to minimise the hotel’s environmental impact without compromising quality. All types of waste are monitored closely and, where possible, alternatives to disposal are implemented.
The waste minimisation approach adopted includes two dimensions:
- Waste management: monitoring of waste streams which are segregated, weighted, recorded and then treated (for instance, composting of organic waste in a wormery, reuse of clear bottles, 30kg of newspaper returned for recycling per week, buy in bulk, etc.).
- Waste saving initiatives in toiletries (refillable pump dispensers), in water (rainwater collection for irrigation), in food purchasing (food miles reduction by growing vegetables and involving local food producers), in housekeeping (laundry balls instead of washing powder) and staff involvement (weekly staff meetings to discuss resource efficiency). In addition, energy saving initiatives include for instance low-energy lamps and window shutters.
- Organisation: Strattons
- City: Norfolk
- Type of provider: hotel
- Circular principle: design out waste and pollution
- Focus: reduce, reuse, recycle
- Keywords: #WasteMinimisation #ResourceEfficiency