Go Green With Gram
 
Hotel Sector

mainGram is delighted to be able to present the hotel sector with a bespoke, first of its kind report, taking the results of the popular Green Paper 2010, and stripping out the conclusions and statistics that are directly relevant to hotel operators.

The hospitality industry has never been more aware of the part it can play in reducing negative impact on the environment. Change needs to happen from the ground up, from food production and supply processes to energy conscious manufacturing, supported by the efforts of operators and consumers.

Consumer demand is continuing to drive the need for higher green standards within the hotel sector and more and more hoteliers are starting to see what the benefits of being green will have on their business, both ethically and economically.

Although the hotel sector faces some of the most diverse demands of all sectors when it comes to reducing their environmental footprint, it is encouraging to see that the sector is setting the highest standards in energy saving initiatives and levels of personal responsibility.

 
ETL

GRAM and the ETL

Awareness of the Energy Technology List (ETL) was demonstrated as being far too low among the catering and hospitality industry in the 2008 Green Paper
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Hotels Green Paper

In depth analysis of results and conclusions that are directly relevant to the Hotel sector
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Institute of HospitalityRecent estimates state that the total energy consumption of Britain’s catering industry is in excess of 21,600 million kW/h per year. Caterers use approximately two and a half times more energy per square meter of floor area than the average commercial building, with the kitchen being one of the highest areas of waste. It’s great to see initiatives, like The Gram Green Paper, which highlights and encourages hotel operators to tackle improving sustainability within their hotels, head on. For instance, creating better energy efficiency for commercial kitchens will result in improved economic health whilst meeting vital social responsibilities. Energy saving investment can take the form of time and/or money and often reaches payback very quickly. Saving energy and reducing carbon emissions is in everyone’s interest, owners and operators can reap the benefits of having a more marketable property, tenants can enjoy lower energy bills and everyone will benefit from working in a healthier environment and being able to demonstrate that they run an efficient and sustainable operation.”
Robert Croft, Chairman of the Institute of Hospitality, East Midlands

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consideratehoteliersIt’s a much banded around word – Sustainable. The question is often asked – Is it sustainable? Fortunately more and more people are taking the word and the subject seriously, and the more we can do to bring it to the attention of even more people the better. We live in a throwaway society, many believing that our resources whether they are animal, vegetable or mineral will last indefinitely – not so!

WE need to use less of everything and we need the people out there to spread the word. GRAM are indeed doing their bit via their Green Paper and are to be applauded. I hope as many entities as possible enter the Gram Awards and prove to the hospitality industry at large that less really is more. If you are in business, you will want to save money. If you can do that whilst running your business sustainably, ethically and responsibly then you are rightly deserving of success.
John Firrell
Director - Considerate Hoteliers Association

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