Green Practices Parameters

Recycle bins are available

What’s the impact: Hotels can reduce the waste sent to landfills by 1.5 kg per guest per day by placing recycling bins in rooms. (1) & (2)

Parameter applicable for: Accommodations, Places to eat and drink, Shops

Hotels in the EU have been able to reduce the amount of waste produced by guests by up to 76% (1) by placing waste sorting bins in rooms, corresponding to an average of 1.5 kg (2) less waste send to the landfill per guest per day.

Reuse of towels and sheets is actively promoted

What’s the impact: Encouraging towel reuse in a hotel room can save 6 – 9 L of water and 0.6 – 0.9 kWh of energy per guest daily.(3

Parameter applicable for: Accommodations

According to data from hotels in Europe, each guest produces 2 kg of laundry per day (3). This can be reduced by 15%, or 0.3 kg (4) through messages encouraging towel reuse in rooms, corresponding to 6-9 L of daily water savings and 0.6 to 0.9kWh of daily energy savings per guest. (3)

The shop actively promotes the reuse of shopping bags

What’s the impact: Reusing a more sturdy plastic bag 2 – 9 times has a smaller climate change impact than using single-use lighter ones.(5),(6) & (7) 

Parameter applicable for: Shops

Reusable plastic bags (PET, PP) can have a lower climate change impact than single-use light plastic bags when reused at least 2 – 9 times.(5),(6) & (7) Countries and businesses implementing a levy on single-use plastic bags have been able to reduce their use by up to 90%. (8) 

I can turn off heating and cooling.

What’s the impact: Heating, cooling, ventilation, and AC are responsible for around 50% of the total energy used by hotels.(9) & (10)  

Parameter applicable for: Accommodations

On average, 31% of the total energy used in hotels in the EU is for heating and 15% is used for cooling(9) . European hotels have an average annual energy consumption of 305 – 330 kWh per m2 (10) .

References

(1) URBAN-WASTE, 2019. M10 – Waste sorting in hotel rooms. Available here.

(2) European Commission, 2013. Best Environmental Management Practice in the Tourism Sector 6: Waste and Waste Water Management in Tourist Accommodation. Available here.

(3) Bohdanowicz, P. and Martinac, I., 2007. Determinants and benchmarking of resource consumption in hotels—Case study of Hilton International and Scandic in Europe. Energy and Buildings, 39(1), pp.82-95.

(4)Bohner, G. and Schlüter, L., 2014. A Room with a Viewpoint Revisited: Descriptive Norms and Hotel Guests’ Towel Reuse Behavior. PLoS ONE, 9(8), p.e104086.

(5) Bisinella, V., Albizzati, P., Fruergaard Astrup, T. and Damgaard, A., 2018. Life Cycle Assessment of grocery carrier bags. [online] The Danish Environmental Protection Agency.  Available here.

(6) Greene, J., 2011. Life Cycle Assessment of Reusable and Single-use Plastic Bags in California. [online] California State University Chico Research Foundation. Available here.

(7) ECOBILAN, 2004. Évaluation des impacts environnementaux des sacs de caisse Carrefour Analyse du cycle de vie de sacs de caisse en plastique, papier et matériau biodégradable. Available here.

(8) Gómez, I. and Escobar, A., 2022. The dilemma of plastic bags and their substitutes: A review on LCA studies. Sustainable Production and Consumption, 30, pp.107-116.

(9) European Commission, 2013. Best Environmental Management Practice in the Tourism Sector 7: Minimising Energy Use in Tourist Accommodation. Available here

(10) Hotel Energy Solutions, 2011. Analysis on Energy Use by European Hotels: Online Survey and Desk Research. Hotel Energy Solutions project publications. Available here