THE
THE CONSIDERATE HOTELIERS MEMBERS MAGAZINE
CONSIDERATE HOTELIER ISSUE 23
SUMMER/AUTUMN 2014
UK Hotel of the Year 2014 TRENYTHON MANOR, CORNWALL IN THIS ISSUE: ■ Park Hyatt Maldives scoops International award ■ Welsh wonder Bryn Elltyd makes it two in a row ■ Con-Serve takes a bow: Zac Goldsmith goes to work as a Good Egg ■ Housekeepers win a Landmark award plus so much more
Vini Italiani is the ďŹ rst and only wine store and bar entirely dedicated to Italian wine in London. Offering the largest selection of quality labels (around 600) and an extensive range of services, Vini Italiani is a point of reference for everything related to Italy’s oenological culture. Vini Italiani provides a highly professional retail experience thanks to its team of sommeliers, which ensures people experience Italy to the fullest.
Wine can be enjoyed by the glass and by the bottle and can be savoured with Italian cold cuts and cheese specialities. All this occurs within a space that is designed for courses, meetings and events too (including private ones). Come visit us to experience our friendly atmosphere, check our website to get more information and to shop online.
S u !
in-store | online | wholesale | wine bar Vini Italiani 72 Old Brompton Road South Kensington London SW7 3LQ
T +44 (0) 207 225 2283 www.italianwines.com info@italianwines.com
CONSIDERATE HOTELIERS MEMBERS MAGAZINE Website: www.consideratehoteliers.com
Email: Members.support@ consideratehoteliers.com
Coming shortly at CH: Monthly Bulletins, 2015 Awards Launch, Independent Hotel Show, World Travel Market, Seminars and Webinars The Future gets even brighter!
Join Us: Membership of Considerate Hoteliers is open to hotels, guesthouses, small accommodation providers, restaurants with rooms, inns and self-catering accommodation that commit themselves to our Mission Statement, Environmental and Social Responsibility Charter. For membership information visit www.consideratehoteliers.com
Considerate Suppliers: We continue to recruit worthy and pre-qualified Considerate Suppliers. If you have a supplier you would heartily recommend to your fellow members than please tell us. We would love to have them onboard. Details to: Members.support@ consideratehoteliers.com
Considerate Hoteliers Ltd Studio 3 King House 5-11 Westbourne Grove London W2 4UA
Growing Pains and a Changing of the Guard bodes well for Considerate Hoteliers The 2014 issue of our annual magazine The Considerate Hotelier offers an opportunity for the association to update its membership on plans for the future, what has been achieved in the past year, changes of personnel and what changes are envisaged that hopefully will make CH even more effective and beneficial to its members. Inevitably the 2014 Considerate Hotel of the Year Awards takes pride of place in the magazine and where we celebrate the achievement of the winners, highlight their inspirational initiatives and deservedly direct the spotlight on them one more time. You are encouraged to not only read what you will find in the magazine but also visit the Knowledge Hub within CH’s website where more details can be found. In amongst the highly appropriate euphoria on the awards, you will also find information from the CH team that hopefully will direct you, assist you and enable you to put in place efforts that will make your establishment and business utterly sustainable. I make particular mention of Con-Serve on page 34. This piece of kit has the potential to save heaps of cash for all the right reasons and give you much peace of mind. There is also the added bonus of a two month free trial once you have signed up so you have absolutely nothing to lose. I am delighted to say that over the last year or so the CH membership has continued to grow. International groups have signed up, as have several hotels who in the past have been cast as doubting Thomases. They have seen the advantage of membership and the enormous benefit of acting and speaking with one sustainable voice. By holding and attending events, organising webinars and putting ourselves about a bit we have increased the presence and profile of Considerate Hoteliers. Watch out for CH at the Independent Hotel Show in October and World Travel Market in November. I have now been involved with Considerate Hoteliers for well in excess of 20 years. From small beginnings and super human efforts from many members who have stayed the course, the association has grown in stature and in numbers. I am truly proud at what it has become, and my thanks to Westminster City Council in particular for first putting the Considerate initiative into practice. Having headed up CHA for many of those 20 odd years, it is now time for me to hand the day to day operational responsibility to those of younger years. My two fellow directors, Xenia and Benedetta, will now make the executive decisions and I shall move into the non-executive role of Chairman in September. This allows me to keep in touch with happenings at CH, being involved in any mammoth decisions regarding its future but allowing the dynamism and inspired thinking of others to drive the organisation on a day-to-day basis. So, I have not gone away, just taking a back seat, taking time to smell the coffee, pick more daisies and enjoy the company of my lovely wife Wendy who I married in April. Paradise regained! Thank you all for your support and assistance. You have over the years provided the momentum and inspiration that has made me proud to be a Considerate Hotelier. Do keep up the good work and I shall look forward to seeing you from time to time at CH and other industry events. Au Revoir! Warmest regards
John Firrell Chairman Designate (at time of writing!)
contents
Contents Your Guide to all the news and happenings at your Considerate Hoteliers 1 Editorial: Growing Pains and
19/20 Housekeeping Team of
a Changing of the Guard
the Year
John Firrell MIH
Landmark London basks in the glow of success.
2 Contents
21 Housekeeping Team of
The Considerate Hotelier
the Year
3/4 UK Considerate Hotel of
Sponsor Aslotel
the Year Trenython Manor pulls it off.
22 New Services on offer at
3/4
Considerate Hoteliers
5 UK Considerate Hotel of the
23/24 Considerate Green
Year Sponsor – Gram
Team of the Year Bryn Elltyd Eco-Guest House wows for Wales
6 Gala Lunch Snapshots 7/8 International Hotel of the
25 Considerate Green Team of
Year Park Hyatt Maldives Hadahaa has the last laugh
the Year
11/12
9 International Hotel of the
Sponsor Berendsen
26/27 Considerate Champion of the Year
Year
Gary Lohan (One Aldwych) raises the bar – again!
Sponsor – Gilchrist & Soames
10
Introducing our Relationship Manager
28 Considerate Champion of the Year
Giulia Bonetti
Sponsor Agricola del Sole
11/12 Food Supplier of the Year The Ethical Shellfish Company dives deep
29 Special Award – Petrut
19/20
Burghel Taken too soon.
30/31 Considerate Marketing
13 Food Supplier of the Year
Initiative
Sponsor – Parmigiano Reggiano
Draycott, London shows how it’s done
14
Considerate Hoteliers in 2014 & Beyond
32 Considerate Marketing Initiative
Xenia Hohenlohe & Benedetta Cassinelli
Sponsor – EcoPure Waters
23/24
15/16 Non-Food Supplier of
33/34 The Considerate Good
the Year
Egg 2014
Delphis Eco cleans up
Zac Goldsmith MP plus a Thank You note to our Sponsors & Judges.
17
Non-Food Supplier of the Year
35 Con-Serve. Is this the revolutionary answer you have been looking for? We think so.
Sponsor – Parma Ham
18
The Big “S” by CH’s Head of Sustainability Chris Burgess
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30/31
36 Associate Sponsor Fou Furnishings
winner considerate hotel of the year
Trenython Manor’s persistence pays off as it is named Considerate Hotel of the Year 2014 Sponsored by
Through dedication, super human effort, self-belief and expertise Cornwall’s Trenython Manor proves that small really can be beautiful, that size doesn’t matter and that it is thoroughly deserving of its success. “What can I say other than that we are deeply humbled by all the praise and kind words that are coming our way right now from all quarters! Serendipity is a word I recently heard and liked! Let’s leave it at that and the fact I’ve had a smile on my face from ear to ear for a few days now!” – so said Nick Waddington, General Manager of Trenython Manor when reflecting on his hotel’s success at the 2014 CH Awards held at the Langham Hotel London on Friday 13th June. In this article we try to explain the secret of their success, what impressed the judges and detail some of their initiatives that may inspire others. Further details can be found in the Knowledge Hub in the Member’s section of the CH website. When asked how they went about achieving their success, Nick was typically low key, “Ironically we don’t have a plan, never did, just a dream and purpose! And what a wonderful dream it is; constantly changing, expanding and adapting to our creativity, direction and needs.”
“On that note herein lies a life of purpose, the ‘rewilding’ of Trenython, Cornwall and then the world! For instance, by trapping moths in our light box for our kids activities, it suddenly dawned on me that by knowing the moth, we know its food plant, by knowing the food plant we can protect its habitat and plant other varieties to attract other moths we know are out there! (moths are fodder for bats and birds, so a key species indicator; they are also very compliant and suit a hotelier’s lifestyle to the ground – they stay in the box all day if you let them!). We are not alone in our approach and if we can encourage more to do the same we are inadvertently creating corridors and pockets for our wildlife to find sanctuary. How many golf courses, resorts and hotels do we have that we can encourage to do the same? All you need is a patch of land and a packet of seeds. How many schools, gardens and council-owned lands can be changed from grass to flowers? Why stop there! Carrots in the car park, radishes on roundabouts a wonderful story of community
growing, creating food security for the least fortunate, whilst potentially giving those out of work the ability to do something that is rewarding, has purpose and brings an equal amount of skills, confidence and pride. It’s perhaps a far cry from today but nonetheless achievable for those who dream!” What was your greatest Considerate achievement in 2013? “2013 saw many improvement projects throughout the hotel, however our greatest initiative focused on our ongoing commitment to improving the grounds and producing an ever more varied, exciting and self-sustaining natural environment for our guests. Trenython (Gorse farm in Cornish) Manor is situated within a 24-acre estate, with its own ancient woodland and landscaped gardens – providing us with vast scope for our environmental projects. Throughout the year we have incorporated an exciting new range of considerate initiatives, some of which are already proving to be a success, whilst others will bear fruit this coming year, as is the case with many long term projects.
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winner considerate hotel of the year
can be forgotten, it needs to be consistently monitored and if necessary updated to continue being effective. We check equipment regularly in order to replace with more energy efficient alternatives, which are becoming available all the time.
Throughout the grounds, we have left designated areas untouched, to become ‘wild’ and natural. These spaces have already seen considerable changes to the wildlife frequenting them. Longer grass allows for ant hills to develop, inviting more green woodpeckers to the grounds as the ants provide food. Whilst it seems like a small change, it’s had a considerable impact in terms of encouraging new eco systems. We have also started to incorporate a native hedgerow. This will be of fantastic visual impact when fully developed and will also provide an exciting new habitat for wildlife – including dormice, insects and birds. The flowers and greenery it produces can also be used by the hotel – offering a more sustainable supply. Our greatest planned achievement in 2013 has been in striving to support a more sustainable community locally, using our natural environment at Nick Waddington of Trenython Manor receives Trenython. This has seen us his award from Glenn Roberts, MD of Gram. partnering with the Fowey Festival of Words and Music 2014. We have The weekend will see a variety of offered the hotel and its grounds to activities taking place in the grounds, the organisers of the festival in May, in entwining art, nature, literature and order to develop a more sustainable, music in an inspiring environment. The yet affordable and fun family weekend, Fowey Festival is an integral part of the with an emphasis on engaging nature. culture of Fowey and the surrounding community and we see this as a huge step forward in our involvement with Here’s what the judges thought the local community. about Trenython’s entry, reflecting also the closeness of the competition: Ciaran Fahy, CEO of Ellerman Hotels and former MD of The Cavendish London, a previous Considerate Hotel of the Year. “Trenython Manor and Le Manoir are both excellent and I struggled to separate them but it is Trenython by a nose. They are both superb submissions and clearly led by and written up by senior leaders in the business and truly inspirational. I will be keeping the entries close to hand for future reference.” Olivia O’Sullivan – GM of The Green House, Bournemouth – Last year’s Considerate Hotel of the Year. “I love what they are doing for the environment!! You now have my score sheet and Trenython Manor just outscores Le Manoir but it is great to see the heights of sustainability they have achieved.”
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How do you monitor and evaluate your establishment’s performance and consider future developments and operational plans to maintain your success as a hotel with sustainable practices? We monitor our gas, electricity and water monthly and review on an annual basis. We have over 20 electric meters and water meters on site. We also evaluate our electricity usage in the 37 lodges based on the weather and housekeeping changes the temperature on the electric heaters regularly to ensure it is in keeping with conditions. We continue to monitor the impact of the changes we have made in previous years such as: energy saving light bulbs, our RIDAN composter and our rainwater system, in order to further improve our energy, gas, water and waste consumption. It is not something that once improved
Everyone at Trenython feels passionately about maintaining and improving our sustainable practices and these are consistently monitored by our Green Team. Planning future training days is imperative to the hotel’s continuing of sustainable practice, in terms of keeping our knowledge up to date. This information is then related back to the rest of the team who are regularly reminded of the green training that they have received since working at Trenython and backed up by our policies. We hope that by establishing Trenython as a green family resort, which we believe has now been achieved, Trenython will improve its sustainable practices year on year. How do you encourage your guests to follow considerate practices? Both internally and externally, we encourage our guests to follow the practices that we have come to use as a matter of course in the daily running of the hotel. Encouraging considerate practices is not about preaching, but showing how small changes can have fantastic benefits – for us all. We have placed clothes-airers in all self-catering lodges to enable guests to dry their washing using the sun, rather than electricity. We assist guests by collecting items for recycling direct from lodges and hotel rooms so as to improve in this particular area. We encourage guests to travel around the area in a considerate manner, with particular emphasis on highlighting local bike rental companies and beautiful walks. Much of what we do is very simple and easy for our guests to replicate at home e.g. bird feeding stations, log piles, a vegetable garden – so we hope they take home some of the considerate practices they have learnt at Trenython. Guests are actively encouraged to participate in the surveys we complete including the RSPB’s Big Garden Bird Watch and The Butterfly Conservation’s Big Butterfly Count. We also provide the materials/forms for them to take away and complete at home. We have given you a taster. If you have a thirst for more, visit the Knowledge Hub.
GRAM is the leading manufacturer of energy efficient commercial refrigeration with over 110 years of experience providing individually tailored solutions to meet the needs of commercial kitchens throughout the foodservice industry. Going the extra mile to surpass foodservice operators expectations of energy efficiency and durability, Gram was the first UK supplier to go completely HFC free across the entire production range over 10 years ago. Gram manufactures in excess of 30,000 units annually across Europe, with many products listed on the Energy Technology List (ETL), managed by The Carbon Trust, demonstrating their true commitment to a more sustainable future. The ETL provides valuable information to operators looking to purchase commercial refrigeration. The Danish design and build quality of Gram’s energy efficient units mean an extended product lifespan and easy maintenance. In fact, Gram is so confident in the quality of its products that it was the first company to apply a full three-year parts and labour warranty in 2002 that, over time, led to an unprecedented and industry-leading warranty of five years on the vast majority of its products in 2010, giving hard pressed operators added peace of mind. Gram has proudly launched the SUPERIOR PLUS 72 and the ECO PLUS 70 (Generation 5 range) in 2014, marking a new, more sustainable future of refrigeration. With a revolutionary design and ground-breaking technology, the SUPERIOR PLUS 72 and ECO PLUS 70 truly feel like fridges from the future and are unarguably the most energy efficient products on the market. The units have outstanding temperature stability thanks to Gram’s unique air circulation system and regulating controls. The Hydrocarbon refrigerants used across the Gram range have a lower Global Warming Potential and Ozone Depletion Potential than HFCs, are also better conductors of heat, meaning less stress on essential components, assuring operators that food will be safely stored at the optimum temperature. The technological improvements in the SUPERIOR PLUS 72 mean that it is an incredible 35% more energy efficient than its ‘best in class’ Plus 600 (Generation 4) predecessor. This means energy use, and therefore running costs, has decreased massively from 509kW/year to 329kW/year. Based on a rate of 10 pence/kWh*, the average operator can expect to spend only £32.90 per year on the running costs for the SUPERIOR PLUS 72. The product is already positioned to be at the apex of energy efficiency, ready for the implementation of the European wide minimum energy performance standards in 2016. *Average UK non-domestic electricity prices, according to the 2013 Energy Prices Report by the Department for Energy and Climate Change.
THE FUTURE HAS ARRIVED THE NEW
SUPERIORPLUS 72 O N E S M AL L S T E P F O R GR AM O N E GI AN T L E AP F O R R E F R I GE R AT I ON 3 5 % MORE EN ERGY EFFI C I EN T TH A N P REV I OUS B EST I N C L A SS MOD EL S*
For more information on energy efficient refrigeration visit www.gogreenwithgram.co.uk or www.gram-commercial.com or call 01322 616900 @gramukgreen #gramsuperior *Based on energy consumption of 329kWh, compared to Gram Plus 600 with energy consumption of 509kWh at 10p per kWh
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Gala Lunch
winner international considerate hotel of the year
International Considerate Hotel of the Year
Park Hyatt Maldives HadaHaa Now in its second year, this category is beginning to gather momentum with a number of big players proud to show what they have achieved. You might claim that this year’s winner had a head start being located in a paradise known as the Maldives, but there were several others who could claim to be in their own version of paradise but it was the Park Hyatt that proved their mettle and scooped the award.
Having set their motto which “acknowledges that their presence in this atoll has a negative impact on its fragile ecosystem, therefore they endeavour to minimise their footprint and commit to protect the environment and the local communities”, the Park Hyatt Maldives HadaHaa have nominated their Resident Marine Biologist as the Environmental Coordinator, which fortunately means not much can go wrong from that standpoint. She is responsible for identifying environmental risks, recording and monitoring performance through benchmarking, whilst driving the environmental and social initiatives undertaken by the resort. The resort has developed their very own hydroponic garden and while guests have the freedom and indeed are actively encouraged to wander through the garden, the hotel has also created a nature dining menu where guests are surrounded by the lush vegetation for a meal highlighting the produce of the island. The Hydroponic Garden gives the hotel the opportunity to grow its own lettuce, herbs and some vegetables such as cherry tomatoes, spinach, kale, asparagus beans and zucchini. Given its island location the need to conserve, preserve and sustain is paramount to its very
Sponsored by
existence, something the resort embraces with gusto. They work hard to promote sustainable tourism practices in the very fragile environment of the Maldives islands in their own location, among guests, with their nearby island neighbours, and in the hotel sector in the Maldives. The unspoilt and remote location of the resort creates a symbiotic relationship with the local islands and their communities. Special consideration is given to employing and empowering local residents and wherever possible, sourcing local products and services. Once again the amount of information available via this winning entry is as our American cousins would say, “Awesome!” and the amount of space allowed here can only hint at the goodies contained therein. Take yourselves to the Knowledge Hub for more. How do you encourage your staff to follow considerate practices? Employees are encouraged to follow considerate practices from our Energy Committee, and this is seeing results as it is now not taken as a top down management approach as it previously was. This is working by empowering line associates to be more vocal and go out and make a real difference amongst their departments. This year we have implicated a new component
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winner international considerate hotel of the year
selected carbon offsetting programmes. We also have a conserve programme where guests can opt out of having their linens and towels changed daily to reduce water and electricity usage caused by use of the laundry. Staff are also vocal about sustainable initiatives and are trained to discuss environmental best practices with guests.
The Considerate International Hotel of the Year – Jef Foster of the Hyatt Regency London “The Churchill” receives the award from Emma Johnstone of sponsor Gilchrist & Soames UK on behalf of the Park Hyatt Maldives Hadahaa
to our associate recognition programme called HyStar. Associates are now encouraged to gain HyStar points as a result of outstanding commitment to the environment. How do you encourage your guests to follow considerate practices? Our guests are encouraged to follow considerate practices through in-room information. The iPad compendium outlines environmental best practices as well as information on greenhouse gas emissions and how they can offset their emissions through carefully
The resort was the first resort in the world to be built under EarthCheck’s design and planning standard. The resort’s planning and design approach prioritised cultural integrity and environmental protection, ensuring villas and facilities integrate within the existing natural environment and are designed to fit in as unassumingly as possible. The resort’s development planning and building design concepts, as well as construction management, were influenced by a unique mix of local traditions. Whilst contemporary in nature, the resort’s use of natural materials – including coconut, timber and coral stones – respects local architectural character and practices. This approach reflects sustainabilitydriven responses to the vision of seeking a process-based ecological performance outcome that makes the resort a leading example of small island development. And if you had unlimited funds? With unlimited funds and resources our first major project would be to introduce an integrated waste management system throughout the entire region. This would not only help our resort but also the surrounding islands which have great problems with waste management as there is no real infrastructure here to do this. Most islands either dump their rubbish in landfills which eventually get washed into the ocean, pristine reefs, or burn it on open bonfires, releasing toxic fumes into the surrounding environment. This
Judges Liam Lambert, formerly of Oberoi, Mandarin Oriental and Corinthia, and Costas Christ, Chairman of Judges of WTTC’s Tourism for Tomorrow Awards were unanimous in their decision, despite the competiveness of others. “Park Hyatt Maldives has a strong record of implementing a variety of sustainability initiatives. Their application indicates a good level of understanding of sustainable tourism practices across the three pillars of sustainability (environmentally-friendly operation, protection of natural and cultural heritage, support for the well-being of local people). They have been engaged in these efforts since their opening in 2008, with evidence of steady enhancements to their efforts. They monitor energy, water and waste streams effectively, and are aware of and working to promote sustainable tourism practices in the very fragile environment of the Maldives islands in their own location, among guests, with their nearby island neighbours, and in the hotel sector in the Maldives. Well done!”
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waste management system would see proper waste collection, processing, and recycling programmes on all islands. It would also offer educational training on waste management practices. The second step would be to run the entire resort on green energy. Currently all our energy comes from diesel run generators, so installation of solar panels running the entire resort would allow us to greatly reduce our CO2 emissions. Describe the relationship between the Hotel, the local community and the natural environment. Our resort has a positive relationship with our surrounding communities. Over 50% of our associates are Maldivian nationals and 33% or our associates are from nearby local islands. Our Hyatt Thrive committee which focuses on community development work, made up of ambassadors from local islands and from our resort island. Within this committee we meet to plan projects which will be beneficial for local communities. Such projects include island clean up, tourism workshops with local school children visiting the resort to learn about employment opportunities within the tourism industry. Recently as a result of a request from our local island ambassadors we have developed a programme to certify local fisherman and PADI open water divers, and we have had the PADI open water book translated to Dhivehi (the Maldivian language) and courses will be carried out with volunteer instructors from our Diving centre. This year we are focussing on promoting the culture of Southern Maldives, and we are doing this through several initiatives. Twice weekly we invite a traditional Bodu Beru band from a local island to perform within the resort, and we promote local handicrafts, culture and history through our Journeys series. Asking the Park Hyatt Maldives to turn up at the Awards on the off chance they might win an Award seemed a little unfair, so we asked their colleagues at the Hyatt Regency London “The Churchill” to pick it up on their behalf, requesting that they be sure to pass it on at the earliest opportunity. We are delighted to hear that they have.
NATURE INSPIRED BATH AND BODY PRODUCTS BY GILCHRIST & SOAMES®
Guests can both feel good and do good with our environmentally-friendly BeeKind collection available in both xela packs (as shown above) and tubes. Inspired by nature, the BeeKind collection is fresh and soothing, with a fragrance that encompasses citrus and honey. Among the range’s organic extracts, red clover is highly regarded for its cleansing properties, calendula soothes the hair and scalp, lemongrass is refreshing and astringent, and camomile is one of the world’s best natural moisturisers. Offer your guests a delightful, environmentally-aware choice with our BeeKind Collection. A portion of the net profits from this product supports research into honey bees and sustainable pollination. All Gilchrist & Soames’ Signature Formulations are: ●
● ●
Formulated with 95 to 97% natural origin ingredients 100% Paraben-free 100% Phthalate-free
● ● ● ●
Free of mineral oils and artificial colours Packaged in readily-recyclable xela packs or tubes Fully biodegradable formulations Never tested on animals
For more information or to place a sample request, please call +44 (0) 1733 384100 or alternatively you can email ukcustomer@gilchristsoames.com and one of our team will be happy to assist you.
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An Introduction to Life as Considerate Hoteliers’s Relationship Manager
An Introduction to Life as Considerate Hoteliers’s Relationship Manager –
Giulia Bonetti When I arrived at Considerate Hoteliers last November, I knew that it would be a great chance for me to explore a new and fascinating world of sustainable businesses, one full of great ideas and opportunities. Having previously studied History of Art at undergraduate level, followed by a Master’s in Food Communication, and then worked in the logistics department for an international food fair, I was very happy to further my skills in such an exciting environment and to have the opportunity to work with the best ‘considerate’ hotels and suppliers, not only in the UK, but internationally.
members the opportunity to share their achievements and their goals for the future. Our events are always linked to a specific theme, and we invite speakers from different backgrounds in order to analyse the topic from several different perspectives. Our events are also the perfect occasion for suppliers to showcase their products to a very selected and interested audience.
At Considerate Hoteliers, we are a small team of young and motivated people. My role is that of Relationship Manager, which means that I am responsible for our relations with key clients, and looking after the needs of our members.
The main instrument we use to communicate the changes occurring in the hospitality world is our newly introduced Monthly News Bulletin; we use it to tell the stories of members and to share inspirational tips to improve the sustainability of your business, as well as promoting initiatives we strongly believe in.
My aim for the future in this position is to establish direct relations with all our members for real two-way dialogue, so as to better understand their activities, and help them to reach their specific objectives and our shared goals, as well as spreading the word about the fantastic initiatives they have in place. One of the things that surprised me about this new role was the number of passionate and inspiring people who are happy to share their experiences with other Considerate Hoteliers, which is the reason why we decided to deliver regular events and seminars for our members. The objective of our events is to create a sense of community, giving our
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In order to increase the quality of the Bulletin, we decided to release it on a monthly, as opposed to weekly; the reason behind this choice is that we
want to give our members not only news, but also in-depth information that they couldn’t find anywhere else, such as the story of the ‘Beach Honey’ from Italy, or the beehives installed by several of our members on their rooftops. Do you have an amazing story to tell? Don’t wait any longer – send it to me please! We are more than happy to promote you and your plans for the future. Considerate Hoteliers seeks to be the platform for you to spread the word about what you do and how you do it; we are happy to help you to communicate your initiatives, to advise you about technologies (we have just launched our new online platform called Con-Serve, which allows you to measure and analyse your resource consumption), and help you identify the most considerate suppliers for your business. We strongly believe in what we do and we know that only by communicating new developments and spreading the word in the hospitality sector will we be able to instil responsible behaviours and make real improvements to everyday business practices. We would like you to view Considerate Hoteliers as your community, allowing you to share, learn, and ultimately change the way you work, to benefit your business, guests, stakeholders and the planet! So join us! I look forward to hearing from you and meeting you in person! Yours considerately,
Giulia Bonetti
winner considerate food supplier of the year
Considerate Food Supplier of the Year –
The Ethical Shellfish Company Sponsored by
This year’s winners were so immersed in what they do, at the time the award was being made they were diving into the freezing waters off the Isle of Mull and hand catching that day’s order. The award was received on their behalf by Paul Shanahan of nominating hotel Le Manoir Aux Quat Saisons This is what Le Manoir said about their chosen food supplier – We would like to nominate The Ethical Shellfish Company as our Food Supplier of The Year. We have worked with the Ethical Shellfish Company since 2011, and they are a business whose ethics are of the highest standards, and who lead by example. They are based on the Isle of Mull and do not wish to run a business at the expense of the marine environment. The Ethical Shellfish Company will never sell shellfish that has been fished in a way that has caused damage to the marine environment. Hand dived scallops are fished with no damage to the seabed, no waste or by-catch, and small scallops are returned alive to the sea to allow them to grow and spawn. Dive fishermen work from small boats which use very little fuel.
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winner considerate food supplier of the year
The judges appear to have agreed with Le Manoir’s comments in praise of their food champion. Brendan Hunter of WRAP said, “Amongst an impressive list of entrants in this category The Ethical Shellfish Company stands out and would be my choice as a national supplier. An excellent website that spells out their credentials very clearly.” Fellow judge John Firrell agreed, “It is good to know that there are companies such as this who go to such lengths to safeguard our marine life whilst carrying out a successful business when others are incredibly cavalier with what we have been given by nature.” As well as dive-fishing from their own boat on the Isle of Mull for exceptional quality king scallops they buy shellfish from other fishermen whose methods come up to their own stringent standards, which are based on the simple philosophy of respect for the ocean. From seabed to plate their products are 100% ethical. Dived Scallops are sized, with small scallops being returned to the water alive to allow them to grow and spawn. Scallops are gathered to order, ensuring that they don’t take more than needed. As scallops are hand-picked there is no by-catch or knock-on damage to marine plants or animals. Shellfish is delivered in recyclable cardboard boxes to prevent unnecessary waste and pollution. The usual method of packing scallops is in Styrofoam boxes which leave behind a residue of tiny white balls that litter the high tide line on market day, causing harm to fish and seabirds. Their ethos is that they are harvesting wild food from the seabed, and they have a responsibility to protect and conserve the waters that they fish from. Director Guy Grieve is involved in a number of charities and initiatives aimed at protecting the marine environment. They are also exploring the idea of setting up their own conservation fund aimed at protecting the sea-bed. This ensures that they keep the quality high, and the mistakes low. They don’t take fishing lightly, and believe that scallops and shellfish should not be anonymously packed and processed, but delivered with pride, care and attention. They love their island and are proud of their shellfish, and will make their customers feel as privileged as they are to benefit from nature’s marvellous bounty.
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Considerate Food Supplier of the Year – Paul Shanahan of nominating hotel Le Manoir Aux Quat Saisons receives the award on behalf of The Ethical Shellfish Company from Lydia Dawkins of sponsor Parmigiano Reggiano.
Parmigiano Reggiano
Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses – still produced today as it was nine centuries ago. Totally natural – it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product – it takes 15 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium. Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano cheese can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River. The area, the natural feed, and the high quality milk with no additives are what makes Parmigiano Reggiano rich, delicious and unique. The history of this King of Cheeses dates back to at least 1200AD and today Parmigiano Reggiano is still handmade by small artisan dairies with the same care and dedication that was shown 800 years ago.
Parmigiano Reggiano in Numbers 12 months is the minimum ageing process 15 litres of milk makes 1 kg of cheese 20-24 months is the average ageing of the wheels 40 kg is the average weight of a wheel 550 litres of milk to make one wheel
For more information, please visit: www.parmigianoreggiano.com @theonlyparmesan
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Considerate Hoteliers in 2014 and beyond
Considerate Hoteliers in 2014 and beyond – Xenia Hohenlohe & Benedetta Cassinelli Well, here we are then, we are now officially a fully grown-up company with a Chairman! As you were able to read on the first pages of this inspiring collection of articles, John has decided to smell the coffee and pick the daisies whilst enjoying Wendy’s company – how lucky can one man be? This leaves us two running the dayto-day business, as indeed the show must go on and it must rise to new challenges. We have set a series of new ambitious goals and targets in order to further grow Considerate Hoteliers as a brand and consolidate our expertise in the fields of responsible business strategies for the hotel industry. This year has already been a big year, with the launch of Con-Serve in May, which will bring a whole new dimension to our quest. Carbon reporting, carbon taxing and carbon transparency are no longer abstract terms but becoming a legal reality in many countries and are being adopted by an increasing number of businesses worldwide. The Hotel and Travel Industry must not remain behind on these issues, in particular as it contributes 6% of the world’s Carbon output and this number is on the rise. We at Considerate Hoteliers want to show the world that hotels are rising to the call, and that as an industry we
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initiatives to our members. Those include: soap recycling, beehives, community gardens, zero food waste, tree planting, and more. We are also partnering global initiatives in the above areas in order to raise the profile of our member’s efforts in such fields.
Xenia Hohenlohe have a lot of positive stories to tell and CO2 reductions to be proud of, and now the story just needs to be spread. The next 12 months will therefore be about benchmarking, about transparency and about a healthy competition amongst hoteliers to beat each other in the race of achieving the lowest CO2 outputs. We look forward to cheering the race on from the sidelines, in helping you reach your goals, and to telling the world about your achievements. This is not just a UK challenge but a global one and we therefore want to encourage all our members to motivate their international colleagues and sister hotels to join in on this in order for it to gather the necessary strength and momentum.
The Awards are evolving into an International event, well recognized and respected amongst a growing number of hoteliers from different parts of the world. We are adding new dimensions to it, which will include a special focus on food and spas, given the important role that those two departments have on the responsible business practices of hoteliers. And lastly, we feel truly fortunate to work with like-minded, passionate, dedicated, dynamic, inspiring & challenging people, You, our members, in order to further raise the industry standards and achieve thoroughly meaningful results for planet Earth, our societies as a whole as well as your businesses. Please do not hesitate to contact us. We are, and we remain, your Considerate Hoteliers. Benedetta & Xenia
For our part we are establishing international partnerships with different types of organisations in order to push the use of Con-Serve to speed up this process. At the same time we are growing our network of contacts in the field of social responsibility and therefore able to offer more and more amazing
Benedetta Cassinelli
winner considerate non-food supplier of the year
Considerate Non-Food Supplier of the Year –
Delphis Eco Sponsored by
Considerate Non-Food Supplier of the Year – Mark Jankovich of Delphis Eco receives the award from Lydia Dawkins of sponsor Parma Ham.
Nominated by the County Hotel, Chelmsford, Delphis Eco fought off strong competition to win this coveted award. The County Hotel’s nomination was plain and straight forward – Delphis Eco www.delphiseco.com – all their products do exactly what they say they do! They have biodegradable packaging, are chlorine and phosphorous free, EU Ecolabel accredited, and support community projects. Anti-bacterial sanitisers, cleaning chemicals, degreasers, lime scale removal, beer and line cleaner – just what we needed and with all the right credentials.
A visit to Delphis Eco’s website sets out their stall – “Here at Delphis Eco we want to provide solutions. We are all aware of the environmental problems facing us today but rather than dwelling on the issues...let’s do something about it! Our entire process from factory to end user contributes to minimising waste, pollution and natural resource depletion. Not only that, unlike most cleaning chemicals, our products don’t use harmful chemicals that are damaging to your health.”
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winner considerate non-food supplier of the year
Judges Frank Sprenger, Co-Founder and Board Member of Sustainable and Laura Partridge of ITP ultimately favoured Delphis Eco as the winner of this category, despite the pressing credentials of others and the difficulty of not being able to compare apples with apples given the variety of contenders. “Detergents are often seen as the villains in a hotel environment. There is a definite need to ensure everything is pristine and you tend to seek the product you believe will best achieve that. Thankfully the hotels that have chosen Delphis Eco have managed to score on both fronts – cleanliness applied with eco-kindness and elbow grease.”
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Mark Jankovich of Delphis Eco chats with Graham McGregor, GM of nominating hotel, the County Hotel, Chelmsford.
Contenders can’t apply for this award but are put forward by hotel members because of what are generally believed to be exceptional product offerings and service by a supplier. The County Hotel in Chelmsford recognised the extent to which Delphis Eco was supporting their sustainability drive across the hotel. Through working together, Delphis’s Eco cleaning product range and excellent service helped the already highly advanced environmental policies of the County Hotel. General Manager Graham McGregor clearly felt Delphis Eco was a worthy submission for the best non-food category pitting them against several prominent industry leaders. This is the first award Delphis Eco has received in the Hotel sector and recognises the hard work, as a relatively
new player, in building product awareness and a great customer base. Sustainability is now mainstream and hotel guests are demanding action and the fact that Delphis Eco has the largest EU-Ecolabel (DEFRA administered) cleaning range in the UK is an easy yet highly impactful solution. Delphis Eco’s limited yet prestigious hotel client list include the likes of the County Hotel, Halkin , Le Manoir Aux Quat Saisons and Augill Castle.
Prosciutto di Parma
Parma Ham is a Protected Designation of Origin (PDO) product, meaning that it can only be produced and cured in the traditional production area near Parma, a small northern town in the Emilia Romagna region of Italy. The geographical characteristics of the Parma region contribute to the sweetness of Parma Ham and make it possible to produce the highest quality hams. The drying process that Parma Ham goes through creates a ham with many mineral salts, vitamins, antioxidants and easily digestible proteins. Parma Ham is 100% natural and is truly a food for everyone. The unique taste of Parma Ham is dependent on this traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. There are over 150 producers of Parma Ham in Italy who continue to practice these traditional methods. Only hams that have passed stringent curing regulations approved by the EU and have been aged for a minimum of 12 months can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin. The Ducal Crown is now a certification trademark. Check out our video tutorials at www.prosciuttodiparma.com @prosciuttoparma
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The Big “S” – Chris Burgess (Head of Sustainability) I joined Considerate Hoteliers in November last year whilst living in Munich. It presented me with a fantastic opportunity to be part of a growing organisation in a period of exciting change. Since finishing school, I have at various times been a part of the travel and tourism world, chasing winters on ski seasons, working in various resort hotels, running a successful chalet business in Austria and even operating a chair lift in Canada! Working for Considerate Hoteliers has meant that I can now apply my professional skills to an industry that has been such an important part of my life. Previously I worked for HSBC Bank and Stansted Airport in corporate responsibility roles before joining the global engineering consultancy Arup for seven years in their Sustainability Consulting arm. This involved working on projects as diverse as city office developments, the London 2012 Olympic Games, Crossrail and
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corporate sustainability management for property management firms. Seeing how sustainability is applied at different stages in a project lifecycle is very valuable for being able to understand the interactions and challenges faced by those planning, designing, constructing and operating buildings, businesses and infrastructure. At Considerate Hoteliers, my principal responsibility is to develop our advisory services for the hotel industry. Through a growth in in-house expertise, adoption of innovative technologies and strategic partnerships our aim is to make Considerate Hoteliers the one stop shop for hotels that operate in a responsible manner. On a day-to-day basis I will typically be assisting hotels in defining their corporate social responsibility aims and strategies, advising users of Con-Serve on how it can best be applied to their operations or running assessments of properties to see how we can improve their efficiency. I especially like the fact that Considerate Hoteliers has a network of well established relationships with many leading hotels throughout the UK and the rest of the world. Being a trusted association of members, I wish to see those relationships grow further as we engage in new ways. So whilst what we do as a company continues to change, we will always maintain that core way of engaging with our hotels on a personal level.
hotel engineer explaining to the finance director how utility costs have been reduced, or the hotel marketing manager wishing to explain to the public how the carbon footprint per guest has reduced year on year. Over the coming months, I expect the adoption of smart technologies to increase exponentially helping businesses to save money both in operational efficiencies, but also by reducing administrative burden and paperwork. As Considerate Hoteliers grows ever stronger, I hope that you, our members, will make use of our skills and services to take you to an even brighter future. Chris Burgess Emissions by source (kg CO2) Travel
I am strong believer in using data to make informed choices. However, in the past this could be a very dry topic and very difficult to turn numbers into something meaningful to others. Fortunately we are now in an era of unprecedented ‘data revolution’, with clever visualisation paving the way to making complex data easily understandable. By telling a story visually, we can communicate to many different people, whether that is the
Transportation Waste Water
Gas/Oil/ Heat Electricity
winner considerate housekeeping team of the year
Considerate Housekeeping Team of the Year –
Landmark London Sponsored by implement new ideas. The team members share a common goal in wanting to make the Landmark London a greener work place and they promote this awareness to their colleagues. What is the size and make-up of the Housekeeping Team? Approximately 90 team members – Very multi-cultural and multi-national team with lots of different experiences, previous employment/educational backgrounds, and always willing to share their knowledge and add into “Bank ideas”. Seniors and Floor Supervisors, Floor Porters and Room Attendants oversee the operation ensuring that all procedures are followed. The Uniform Room, Laundry and Valet Team are also part of the Housekeeping Team. This team is made up of 20 people.
The first winner of our new category recognising the important role that housekeepers have much to do with convincing guests of a hotel’s considerate ethos and dedication towards a sustainable existence and indeed future. The Landmark London has emulated with much aplomb the success of its sister hotel, Lancaster London, in achieving such high standards both as a hotel and a disciple of sustainability. The hotel now adds Considerate Housekeeping Team of the Year to its ever lengthening list of awards.
What are the main elements that the hotel concentrates on with regards to sustainability? Our sustainability practices are mainly concentrated on waste management, energy efficiency, water reduction and control. CSR is part of our daily practice, and we have a Green Team who works hard to innovate and
Describe what sustainable methods are employed by the housekeeping team when servicing a room? Green Cards – throughout the year we have an average of 200/monthly rooms where we do not change linen (as requested by guests using Green Cards), which gives us in total an average of 8 rooms per night in the year where linen is not changed. As a result the hotel saves a huge amount of water and energy. Tea & coffee facilities in rooms: Following our guest’s suggestion, we have introduced mini kettles with Fairtrade tea available on the trays. Hippos have been installed in all toilets, reducing the amount of water flushed. Room Attendants and Supervisors ensure that toilets are checked and flushed the minimum amount needed while cleaning the rooms. Any leaks are reported immediately.
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winner considerate housekeeping team of the year
Our judges said – Emma Johnstone VP at Gilchrist & Soames, a long standing Awards sponsor, “I read the documents and was very, very impressed with The Landmark. They appear truly dedicated to making the world a better place! I loved their work with the local church’s ‘Women in the work place’ as well as the ‘Bring and Swap’ days for their staff. On top of the regular cost/energy saving initiatives, they think out of the box with creative projects for their staff and local community. Debra Patterson of the Savoy was very much in support, “A refreshing approach from a team working in one of the most challenging of any hotel departments in terms of trying to reduce water, waste and energy usage without negatively impacting the guest’s enjoyment of their guest room and the amenities. A hard working and forward thinking team who have successfully introduced sustainable initiatives that have made a real, measurable difference and who also make time to consider others in their local community through a variety of charitable efforts. This housekeeping team should be very proud of what they have achieved and I wish them continued success.
Even though we do not have bins to recycle waste in the bedrooms, we do have a very efficient system in place. Waste is separated by Room Attendants as general rubbish and mixed recycling which is then transferred to the main service area. Instead of buying additional amenities the girls are creative with the materials already available. Cleaning – Diversey products are used. Diversey has been recommended by us as the non-food supplier of the year. Rags are created from guest towels not up to standard which are then washed and re-used again and again. On-site seamstresses make baby cot linen, pillow cases, napkins, table cloths, with bed throws made from bedspreads. It is not only saving the money but more importantly that it shows that if you care you can change something unusable into a useful product again. Describe your laundry operation Our Laundry Department is open daily from 5.00am until 11.00pm. We provide laundry services for both guest and staff members. All towelling items are washed on-site. Bed linen and F&B linen is processed by AAA Laundry Company based only 5.5 miles from the hotel which significantly reduces the carbon foot print when it comes to transporting the linen. Guest valet service includes laundry, pressing and dry cleaning. With a Perklone dry cleaning machine we make sure we strictly comply with all Environmental, Health and Trading Standards
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Considerate Housekeeping Team of the Year – Murray Roberts of sponsor Aslotel presents the award to Margaret Kaggwa of the Landmark London.
following The Solvent Emissions Directives which are supported by positive reports from our H&S Inspection from Westminster Council. Our laundry products are provided by Ecolab. We make sure all used chemicals are phosphate free. An Ecolab technician visits the department regularly to assess the quality of washing and adjust the programmes to optimize the whole washing process. As the machinery is used 18 hours per day when replacing any machines we are looking for energy efficiency. In the last two years we have replaced our large tumble dryer with new Armstrong models which have humidity sensors built in. This allows us to monitor the drying programmes more closely. Due to the building age we did experience some problems with the steam supply which affected the usage of energy and gas. The problem was resolved by installing a whole new steam pipe system with gem steam traps implemented. Some improvements were also made to the laundry boiler eradicating any steam leaks and other inefficiencies. How do you communicate with guests about your considerate initiatives? Via Green Leaflets – This way we communicate the hotel’s environmental ethos as well as a way of convincing
our guests to make a £1.00 donation to our chosen charity upon checking out. Via Green cards and individual engagement with the guest – Knowing our regulars and their specific requests. Plastic covers – every guest has the opportunity to choose the items to be covered with plastic by ticking the option on the laundry list. The valet also asks guests about their laundry preferences. Why do you think you should win the Considerate Housekeeping Team of the Year award? We have improved from the time we started with our efforts in becoming a green and considerate hotel. We have taken on board all the weaknesses that were identified and made sure that they were overcome. On issues that we are strong in, we do not allow ourselves to rest on our own laurels but rather we ensure that we not only maintain the good work but also further develop it. We have increased our commitment to various initiatives and projects and we are continuing to explore other opportunities to do better. This ranges from being more engaged with our charities to implementing more green efforts in the hotel. We are very committed and motivated to raise our standards. We believe that even a small change in one place can result in large differences at a later stage.
Aslotel – creation through innovation Aslotel has always been at the forefront of innovation and continues in that endeavour. The company was the first to introduce hairdryers into hotel bedrooms and bathrooms and from this early concept Aslotel has continued to grow over the years, expanding its portfolio of toiletry and equipment products to meet the developing needs of a sophisticated guest. Aslotel was quick to embrace the worldwide aspiration to save the planet and consider the environment, through products that help to reduce the impact on the environment through manufacturing practices such as bio-degradable materials, recycled and recyclable packaging using innovative material made from stone and corn starch. In addition, the company has recently developed cosmetic products without parabens or chemicals in economic sizes avoiding the use of harmful ingredients to help reduce the impact on eco systems and minimise on waste product. Their toiletry lines include organic, natural and EU Ecolabel and Nordic Swan certified products such as Ecosource Airless Dispenser featured in this newsletter and other lines such as Scandinavian White – click on this link for more details www.aslotel.co.uk/toiletries Their equipment division has introduced a range of Sunbeam irons that have been designed to deliver water savings of up to 45% compared to a standard iron and their range of Compressor Minibars from Indel B that have been rated with an energy efficiency of A+++ with extremely low energy consumption. Find out more about aslotel’s equipment range by clicking this link www.aslotel.co.uk/equipment Aslotel is proud to be associated with Considerate Hotelier and to be a sponsor of their prestigious inaugural award Housekeeping Team of The Year 2014 – another aslotel inspired innovation.
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Considerate Hoteliers
New Services 2014 has been an exciting year for Considerate Hoteliers as we continue to evolve and grow as an organisation. We pride ourselves on being a comprehensive information source for hoteliers, by researching, compiling and disseminating case studies, reports, best practice and guidance about responsible business. One aspect that we have been working very hard on is the development of new ways in which we can provide bespoke advice to hoteliers on specific challenges or ambitions that they may have. As you will see in another article within this magazine, the new Con-Serve platform (Page 34) provides users with a very powerful tool with which to track performance and identify opportunities for improvement. Through the growth of our in-house expertise and by working with specialist partners we now help hotels to define and refine those improvements in detail, make real operational cost savings and to operate in a more considerate way. Take a look at some of our new advisory services and how they can assist your hotel business. Corporate Social Responsibility Strategy Having a well defined plan of how you will manage your CSR will pay dividends in the long run, helping to concentrate efforts and maximise the effectiveness of your Considerate initiatives. We will help you to devise a full CSR strategy that is aligned with your company priorities and objectives. If you are just setting out on your Considerate adventure we can begin by creating tailor-made policies from which all other activities will grow. Our experts will guide you through the journey of defining what is important to you, setting clear targets for achievement, devising activities to meet those targets, monitoring progress and communicating your objectives to your stakeholders. Reporting Using our Con-Serve platform we provide you with independent assurance of your data collection processes and quality for external reporting. Using your CSR strategy as
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the basis, CH will make sure that clear reporting is made of your progress, highlighting key achievements and working with you to set ongoing targets for improvement. If your organisation is part of either voluntary or mandatory reporting schemes such as Global Reporting Initiative, Carbon Disclosure Project or the upcoming Energy Savings Opportunity Scheme, CH will help you to meet your obligations in the most efficient way possible. Carbon Footprinting and Management Understanding and reducing your carbon footprint is essential when playing your role in combating climate change as well as reducing operational costs. We will work with your hotel to undertake a full carbon footprint assessment, taking into account all of your activities. We align our assessment with the most appropriate international standards for carbon reporting such as ISO 14064, or the widely adopted Hotel Carbon Measurement Initiative (HCMI). Using our advanced Con-Serve software we can visualise your impacts and benchmark against other hotels of a similar type. As corporate RFPs’ increasingly ask for carbon emissions associated with a guest stay, we can help you to provide this information. Once you have a baseline from which to work, our experts will devise bespoke management options to cut your emissions in the future. This includes behavioural change strategies as well as capital investments supported with ROI projections. Holistic Energy Efficiency Surveys Our energy experts will visit your property and undertake in-depth surveys of all energy consuming activities and equipment in order to provide you with a detailed breakdown of opportunities for improvement. The areas that our surveyor will assess are wide ranging, looking at the entire building and utilising a unique, holistic approach to energy efficiency. Our sophisticated auditing software models many different measures, however only those that represent value for money and provide a good return on investment will be selected for your
consideration. Payback on investment is usually within months and overall energy cost savings can typically range between 10 and 40 percent. As you can see Considerate Hoteliers are now in a strong position to help your hotel in a variety of new and exciting ways. To find out more about any of these services or to discuss your particular requirements, please contact our Head of Sustainability, Chris Burgess (chris.burgess@considerate hoteliers.com).
winner considerate green team of the year
The Considerate Green Team of the Year –
Bryn Elltyd Eco-Guest House, Snowdonia On the side of a mountain, in amongst the stark wild beauty of Snowdonia National Park, within a puff of smoke of the Ffestiniog railway, lies an altar of sustainability, yet offering all the comforts of a country guest house and the warmth of a welcome in the hillsides – Bryn Elltyd Eco-Guest House awaits you.
Sponsored by
Up against formidable competition in terms of both financial resources and weight of numbers John and Ceilia have proved once again that they can not only compete with the big players but have much to teach the world of considerate hospitality. Here are just a few snippets to both inspire and urge you on to greater heights. Greatest Considerate Achievement in 2013? Becoming Carbon Zero. All energy inputs are from renewable energy sources, hence no effect on climate change. Revamping the kitchen was the final piece of this fully interlocking jigsaw. The old gas cooker was recycled free to a green charity, in line with our ethos. The controllable induction replacement cooker actually turns off when a pan is lifted, wasting less energy. This makes the kitchen colder. We revamped the insulation on the ceiling and closed cell foam insulation on the walls at the back of units. We chased yet more draughts down in the kitchen timber panelling and now we are back to the warm kitchen we had before. Tell us more about the Considerate Initiatives proposed or achieved in 2013 Sharing our green achievements initiatives: We have virtually given up spending the carbon miles to go to events /conferences where organisations preach about policy and
Proving that you can be just as effective with a team of two as twenty, John & Ceilia Whitehead fly the sustainability flag for Wales and take home their second successive award in two years. aims and % carbon saving. When we point out we have actually achieved zero carbon they will not even make us a case study. We are therefore working more locally. Nearby Bangor University used us for several days advising at a Bangor Uni drop-in shop, giving real advice to focused individuals and business. Linked in with Bangor Uni: – GIFT (Green Innovations Future Technology) John has taken part in:
Wood energy webinars, Green innovations network, a sustainable show case video and a 4-day voluntary green lecture tour of Ireland. Super-homes Eco charity. More open days. We were assessed by them and continue to be the only one in Wales to do free open days. We have the distinction of having the longest evaluation review of any of the 170
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winner considerate green team of the year
yet to tie all the ends together but it will provide a low carbon resource of local activities.
Considerate Green Team of the Year – Chris Hancock of sponsor Berendsen presents the award to Ceilia & John Whitehouse of Bryn Elltyd EcoGuest House. places in the UK. Pages of it, which hopefully will have influenced that person or persons to take on green technologies. Profiad Ni. Local free energy days and a tour of Bryn Elltyd eco features. Free weekends given to the Green Party, Greenpeace and Super-homes. Insulation Initiative: In 2013 we replaced the wooden double-glazing door and windows on the last part of the main building. In line with our ethos, replacement was local from a 1 mile away factory, fitted by a local craftsman. It would have been cheaper to buy from a national chain. Guests appreciate the warmth but also the wider vista of the views. Control-ability of heat is just as important and the new French doors slide wide open to ventilate. Digital media initiative: As part of our drive away from paper advertising we have used digital media. We need to understand more about this and exploit our USP. To share the local area and keep guests local, I have collected/tagged photos with story lines about local walks, climbs, mines exploration, canoeing, rambles, disabled guest ideas, adrenaline tourism, bike rides etc. We installed a Mac Airport to transmit on a local intranet. So if a guest typed in 90 minute disabled walk, or canoe trip within 2 miles, photos and suggestions will appear with transport link if appropriate. We do not know enough
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Ongoing – We need more digital links to exploit our 3 electric car charge points. We are very central in Snowdonia and give free electric, 100% green fuel. We are still amazed at no comprehensive national database. This development work will link in to an upgrade to another type 2 charging point. Garden initiative: We have an acre of garden, mountainside with rockface, stream, natural pond, orchard and veg plots. We have an avenue of native species and properly laid (by me) hedgerow that needs tending and developing to create a locality rich in wildlife. This is not just good ecology but sound business. Guests sit on our recycled benches, mainly made by me of timber and slate slabs, and watch /photograph the wildlife. We acquired timber (ex-electric pylons 7m long) and created 2 more mountainside veg terraces. Another veg plot was created in our Victorian quarry. Two buckets at a time of contaminated soil came out of the quarry dump and about 8 tons of replacement soil was needed from pond sediment, our own compost( 5 compost bins) and rich soil from where historically pigs were kept, filled up the beds. An offshoot of this is a project to develop History Points. These are QR codes for mobile phones, explaining local history. We will mount on a recycled oak railway sleeper and tell the story of our slate mine manager’s house, quarry and slate mine history. Sustainability Plans for 2014 More understanding of digital marketing. Try to involve the media more. We have the USP and a stunning alpine location but that counts for little without media exposure. 30 meg broadband soon. Upgrade of the electric car charge points so we have more of the type 2 sockets. Not wait for government green leadership but exploit people’s desire to be greener now, i.e. one of our car charge points cannot go on national data base for 2 years because of gov. /data protection act! We need to find and inform those with a desire for free green car fuel in delightfully refined guesthouse and not wait 2 years to do so.
Veg /orchards/garden plots. Need tons more soil/ compost and we need to get up earlier/clone ourselves to put the hours in to continue to develop an even more sustainable food/flower environment that is rich for nature and local food for us. Go into the pond to remove 10 wheelbarrows of bullrushes. They will choke the pond (which is part of our biological sewerage system) but will be great compost fodder. Water is so clean brown trout and ducks live there but maintenance is needed to keep the balance of reed bed to water area. Cave mine leader….. gain more experience then pass assessment and offer to take guests into a very local slate mine that has a 600m ramp into our garden. This can even happen in the evenings when it is dark! First aid, Mountain leader, Canoe coach, teaching licenses all need to be updated. We try to offer local services. Who says Wales is full of wet mountains and dull? OK, John & Ceilia, and what do you do in the afternoons?
Judges were inspired too by such industry and dedication: Debra Patterson, Sustainability Manager at the Savoy gushes, “ A team of two with the determination, stamina and vision of a green army! No stone unturned literally to find any means to keep the carbon zero ethos, maximising every opportunity to reduce, reuse and conserve resources. A relentless personal pursuit of two people making a ‘sustainable’ difference in the foothills of Snowdonia. Very worthy winners and I wish John & Ceilia Whitehead continued and ever increasing success. Laura Partridge of ITP (International Tourism Partnership) was also suitably impressed, “Bryn Elltyd Guesthouse – I am blown away! I am so impressed that I think they deserve to win, however one small caveat is that does it matter if the green team is only 2? (CH responded that a team could be 2 or 22). I think it makes them all the more impressive as they are clearly a very small outfit. They are truly inspirational- and finally a hotel/guest house that is talking about their furniture. I haven’t finished reading yet but I am even optimistic I might see something about their linen etc. being sustainable!
Berendsen is the leading supplier of linen hire and laundering services to the UK hospitality industry, operating from a national network of processing facilities. We serve customers from small independent properties to the largest hotel groups. At Berendsen, we work with you to understand your business, your aspirations and the guests you want to serve. From there, we can advise on the most appropriate bed linen, towelling and table linen and we can also help with textiles for leisure clubs and spas. We’ll also design a service to suit your needs. Our customers can manage their service using our online Berendsen Connect portal, saving time on paperwork and providing all the information that’s needed. Berendsen is proud to have been awarded two Carbon Trust Certificates, in recognition of our ongoing success at reducing our carbon footprint and also our water usage. Berendsen is proud to have been named National Green Supplier of the Year by Considerate Hoteliers in 2012. Please visit www.berendsen.co.uk for more information.
For all your linen needs Call us today and see how we can help you.
F For or more more information. information. visit: www.berendsen.co.uk www.berendsen.co.uk or call 0800 316 0120 0120
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winner considerate champion of the year
Considerate Champion of the Year
Gary Lohan (One Aldwych) Sponsored by Gary is a true pioneer of sustainability in the hospitality industry and is a fine example to all who wish to embrace it. His qualities are best expressed by judge Professor John Forte OBE, “Gary Lohan, in my opinion, stands head and shoulders above his peers and fully deserves the title of Considerate Champion of the Year.” Those who appear to have been there, done it and got the T-shirt are apt to fade into the background having had their 15 minutes of so called fame. Not so Gary Lohan. Not that he seeks further time in the spotlight, but he puts his past achievements behind him and seeks out new ones, makes them fit for purpose and installs them within the portals of his hotel, resulting in yet another success. Gary is, one could say, truly sustainable and keeps on giving.
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The Considerate Champion of the Year – Gary Lohan of One Aldwych receives his award from Agricola del Sole (Fabrizio Colella). What was your greatest single achievement regarding sustainability in 2013? Children with Cancer affiliation and presentations raised £35,000 for Children with Cancer from table donations, staff sales, a Bake challenge and sponsorship for the chef running the London marathon and a team of One Aldwych volunteers representing Children with Cancer attended on the day to raise awareness.
All members of staff attend an awareness training session at induction for Children with Cancer as we have chosen this charity as our partner on the basis that it’s located locally and helping local children and internationally, We chose a smaller charity for a personal connection as this ensures that we really can make a big difference. One Aldwych donates and has supported many charities and good causes along with supporting local theatres, galleries, artists and local community projects.
winner considerate champion of the year
per unit or £25,000 to purchase 1000 lamps, payback is within 12months. 5. BMS Building management system rebuild. This is a five year migration project to upgrade our building and energy management system costing £70,000. Which sustainability practices does the hotel apply itself to most? Which areas do you consider still require improvement? Reuse, Reduce Recycle – energy and water conservation, social responsibility. Areas for improvement: Monitoring of purchasing. Devising a system which can rate products according to sustainability is the next big issue as this will define how and why business is conducted with suppliers.
Every evening at turn down service a copy of Save the World is left on the bedside cabinet for the guest to read. This fantastic hand book informs on sustainable living and proceeds go to support Community Links, a charity founded to support London’s East End communities, Please name up to another four new “Considerate” initiatives proposed and/or achieved during 2013. 1. Eco paints that are carbon neutral – supplier Paint Plus. Painted all guest corridors, rooms and public areas, using local independent craftsmen at a cost of £60,000 2. Global Garden –growing pods for kitchen herbs made from waste. Recycled containers, specially designed grow pods that ensure water efficiency of 90% to that of a conventional planter. Containers or grow pods can be adapted to grow anything, anywhere. We use harvested rainwater and water that has been left over from mineral bottles and ice melt, the idea being to demonstrate via this concept that food can be grown on a roof top in London or a car park in Delhi. We have had an interest from a herbalist concerning this set up in Ibiza where it would provide kitchen herbs to restaurants and hotels.
3. Electric commuter bikes and workshop– We adapted a push bike to run on electric battery power for commuting to work, designed to European standards, effectively creating an eBike. We are also designing a wind charging station to ensure that it’s carbon neutral. This is a concept demonstration to provide inspiration and alternative transport to tubes, cars and motor bikes. The engineering team can assist anyone to set up or convert their own bike, and we have seen the emergence of the electric bike for commuting as part of the London cycling revolution which will change the way we travel in cities within 5 years. 4. LED lighting low energy conversion of all emergency lighting for all guest corridors and public areas, saving energy and also extending the run time during power test to exceed the 3 hour duration, extending it to 10 hours, increasing safety and saving energy. Over 1000 new Led lamps have been converted reducing the power from 50w to 7w, saving 1032 KW per day, so we have saved over £36,000.00 per year on lighting (or 360,000 Kw per year) at a total conversion factor of 0,542 CO2 eq. per KW, close to 200tonnes of CO2 per year saved. At a cost of £25.00
Gary, we could go on forever if space allowed, and learn at every step, but members can by going to the Knowledge Hub on the CH website. Judge John Forte went on to say:- Gary’s strongest claim to the title of Considerate Champion of the Year, is the fact that from the time he introduced an environmental management programme in his hotel, he has constantly looked forward to the next step, so that each year he has managed to improve on the previous year. He has been very happy to share his experience and knowledge with colleagues as well as peers and, as a result, he has been acknowledged as a leader of sustainable hotel management throughout our Industry. His initiatives this past year are all to be admired, but I was particularly impressed with his association with Children with Cancer and his Global Garden, two shining examples of the scope of his Environmental awareness. Fellow judge, last year’s Considerate Champion Dave Bell of The Beaumont, was also impressed with Gary’s efforts, “I looked at all 3 short listed entries and looked at what had been achieved over the last year, what had been proposed for the coming year and how they had influenced others. I also looked at what I had done to win the award last year and if any of the entries had achieved similar, and I must say the winner had gone so much further in terms of what I had achieved I was rather glad they entered this year and not last!”
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AGRICOLA DEL SOLE have used their in-depth knowledge of their own soil with its undisputed virtues, qualities and resources, its vital as well as productive cycles, to combine with traditional conservation and the expertise of the farmers who have always lived for and with the earth. Brothers Francesco, Mimmo, Pasquale and Cardenia Casillo have a family history that boasts such engagement and fifty years experience in the field of agriculture and are the world leader in durum wheat selection, handling, mixing, processing and marketing. It is with the same passion for the historical-cultural wealth of the territory handed down through generations that AGRICOLA DEL SOLE’s vineyards, located within the boundless spaces of Puglia, are tended and nurtured.
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a special award
A Special Award –
Petrut Burghel
Special Award – Certificate presented to the Crowne Plaza London – Docklands commemorating the wonderful efforts of Petrut Burghel who was tragically killed in a motor cycle accident.
Petrut Burghel died in February this year as a result of a motor cycle accident. Up to that point Petrut had led from the front the Green Team at the Crowne Plaza London – Docklands. The hotel staff felt so strongly that Petrut’s work should be recognised that they put him forward posthumously as their nomination for Green Champion. Petrut didn’t win but his efforts, passion and love for the planet left such an impression that it was decided to present a Special Award to his host hotel that would hopefully stand as a permanent reminder that during his all too short time on Earth, Petrut had indeed made a difference.
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winner considerate marketing initiative award
The Considerate Marketing Initiative Award –
The Draycott London Sponsored by
When it comes to putting bums on beds, we asked all entrants to specify what they felt was their best considerate/green marketing initiative, one that could conceivably achieve the “B on B” objective. There were many ideas to consider and it was not an “apples for apples” situation but in the end it was the Draycott London that deservedly got the judges vote. You are reminded that more information can be found in the Knowledge Hub. What marketing initiative do you believe qualifies you for this award? The “Keen to be Green – Explore London” initiative has been received extremely well by guests staying at the hotel. The initiative focuses on providing guests with as much information about how to explore and visit London in a more sustainable way. Information on walking, cycling and green taxi companies are given to guests in public areas and in the rooms. General Maps of London and
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attraction information are also available to guests. Walking maps provide details of how to get to local attractions, shopping areas and museums including Harrods, the London Eye, the National Gallery and Trafalgar Square. The maps show guests how long it will take to walk to the destination from the hotel, the amount of CO2 saved by walking and calories burnt for the more health conscious sight-seeing guests. Additional Maps can be provided when required by a guest. These maps have been so successful that the hotel is looking into producing personalised maps to cater to guests needs.
If a guest would like more information while exploring London the hotel provides details of Guided Walks, these can last for a couple of hours or a full day. The hotel encourages guests to go on tours with “London Walks” and “Blue Badge Guides”. London Walks encourages you to join a tour and see varying parts of London, they are fun and informative. A variety of tours are on offer, great for families and enthusiasts from Harry Potter tours and Ghost Walks to iconic tours of Westminster and the Thames. www.walks.com The Blue Badge Guides are well trained and comprehensive, the blue badge is the highest guiding qualification in Britain, the website allows you to choose a guide by interest and location and offers guides in 33 different languages brilliant for travellers from overseas. This is a more bespoke option for guests wanting to discover a certain part of London in depth. www.britainsbestguides.org Cycling around London is easy with the Transport for London – Barclays Cycle Hire Scheme. We are able to help guests with information and pricing and the nearest dock is situated only a short walk from the hotel on Cadogan Gardens making this mode of transport really easy for guests. A large number of London attractions have a docking
winner considerate marketing initiative award
station near them for ease of use. The hotel can also provide information on other forms of bike hire if necessary. Tours of the city can be provided by The London Bicycle tour company information of which can be found at the hotel. www.londonbicycle.com Details of Green Taxi companies such as Green Tomato Cars and Climate Cars are given to guests and can be booked on behalf of guests by the concierge team to take visitors around the city. www.greentomatocars.com and www.climatecars.com Green tourist attractions located near to the hotel include the Chelsea Physic Garden, London Zoo, London Wetland Centre, Kew Gardens and the Natural History Museum. Details of these attractions and how to find them is outlined in the “Keen to be Green – Explore London” file found in the hotel lobby. Tell us about other things that the Draycott does towards sustainability The Draycott uses the Carbon Trust to bench mark its Carbon footprint and monitor Energy Consumption in a bid to reduce and neutralise the carbon footprint at the hotel. The hotel is also audited annually by Tourism for London. The hotel compares its policy with that of similar hotels in the area and London. Vahan attends the Considerate Hotelier events in order to network with peers to share information about new green policies and products that may be of interest for implementing at the Draycott. Whilst seeking out new ideas, you presumably still apply the basics? Recycling is the practice that is most successful at the hotel. The hotel asks all staff to recycle paper, newspapers, glass, batteries, fluorescent and long life bulbs, cans and printer cartridges and IT equipment. The Draycott is undergoing continuous refurbishment to improve the facilities offered to guests. Where possible furniture is reused and reupholstered and new items are bought from local producers made in the UK. The concept of a green 5-star hotel is a bit of a paradox. The luxury world of excess and abundance associated
Best Considerate Marketing Initiative of the Year – Vahan Hovhannisyan and Timothy Gardner of the Draycott London receive their award from Paul Proctor of sponsor EcoPure Waters with the 5-star world and trying to reduce, reuse etc. are at either ends of the spectrum but the Draycott have worked extremely hard over the past few years in this pioneering field.
Simple changes to the way the hotel operates have helped us reduce the amount of harmful chemicals we use, cut our energy and water consumption and see us recycle more.
The judges accepted that this was a difficult category to judge but stuck to their task with dedication and determination: Olivia Ruggles-Brise of WTTC states – “In my opinion, there is a clear winner here, the Draycott’s ‘Keen to be Green’ initiative. As well as the overarching ‘green’ message and encouraging alternative ways of getting around, it provides guests with information on how to (and inspiration to) explore local areas, use Blue Badge Guides etc, which is really good. I also like the ‘How many calories have you burnt?’ and ‘How much CO2 have you saved?’ elements which engages directly with the consumer! It seems to be engaging and interesting rather than ‘preaching’ which is critical. I also like the way it includes a variety of providers (Green Tomato cars etc). Brendan Hunter of WRAP opines – “There is still a definite winner in the Draycott London with its “Keen to be Green – Explore London” initiative. Quite simple, yet highly practical, saving the planet and also saving money for guests. It may have been even more impressive if they had some numbers of guests which have used it or feedback on its usefulness/effectiveness – perhaps something for the future.
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Considerate Good Egg Award
The Considerate Good Egg Award
Zac Goldsmith MP Sponsored by
Now in its fifth year, and for the first time, Considerate Hoteliers has gone outside the hospitality industry to nominate this year’s Good Egg. For that to happen the winner of this auspicious award has to be extraordinary and we believe this year’s bon gars Zac Goldsmith has those special qualities. Put aside any political affiliation for the moment and look to see what politicians are involved in outside of the representation of their constituency. In Zac Goldsmith’s case he was already heavily involved in the environment, social responsibility and good works well before he ventured into politics. Much of his pioneering work has greatly affected the more considerate, socially responsible world that we now live in, some of which is listed below. Zac started his career as a passionate environmental journalist for The Ecologist where he acted as editor for nearly 10 years but was and still is a London campaigner and commentator on environmental issues. Our Good Egg has been a member of the advisory board of the JMG Foundation, which disburses grants globally to a range of environmental advocacy groups using some of the financial legacy left by his father. He is also on the National Gardens Scheme’s Council of Trustees as one of four Ambassadors. He is a Patron of the Mihai Eminescu Trust, which conserves and maintains communities in Transylvania and the Maramures, and the Fortune Forum, a philanthropic organisation. In November 2002, he helped establish FARM, a campaigning
organisation for British farmers. He also funded the Organic Targets Bill Campaign to promote organic farming in 1999. He is a longstanding donor to the Soil Association. He then decided to fight the cause of global environmental challenges from within the control room of the political mothership, Westminster, and is probably one of this country’s only politician who is not frightened of using the words “Climate Change’. On the contrary he ensures that his peers do not end up with their heads in the sand when discussing these serious issues. Quite deliberately there is no absolute criterion that one has to fulfil to be awarded The Good Egg. All four previous winners, Raymond Blanc OBE, Vanessa Scott of Strattons, Gary Lohan (One Aldwych) and Richard Slade (Battlesteads) showed their mettle by pioneering and supporting sustainable practices that have now been accepted as the norm. They also imparted and shared their ideas and wisdom with others. Zac Goldsmith joins this illustrious band as a Good Egg and CH Ambassador which carries with it the responsibility to continue his immense good work and to “spread the word” even more.
advantage when you have a good living and sufficient wealth to be able to dictate what you do, when you do it and how you do it. If you don’t like the sound of it, kick it into touch. It therefore requires a delicate balance between that and also doing what you know to be right, sprinkled with a fair degree of common sense, and in the knowledge you know it is doing some good. Zac Goldsmith appears to have achieved this balance and also manages to carry out his constituency responsibilities using that same sense of balance, whilst not being afraid to go against the party line if he feels it is to the detriment of his constituents, the environment, Planet Earth and defies common sense.
The Good Egg Award – Good Egg 2014 Zac Goldsmith becomes the proud owner of a Rhea egg housed in an English elm egg cup.
There may appear to be a distinct
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Considerate Good Egg Award
AWARDS, SPONSORS & JUDGES, HOST HOTEL and not forgetting the ENTRANTS!
John Firrell wrote to Zac post the 2014 Awards: Dear Zac, Hugely considerate congratulations on being this year’s recipient of our Good Egg Award. It is thoroughly deserved and we are delighted that you should become our fifth ever Good Egg. You are in great company alongside Raymond Blanc, Richard Slade of Battlesteads (Wark), Vanessa Scott of Strattons (Swaffham) and Gary Lohan of One Aldwych, all of whom have made their respective establishments into temples of sustainability, together with huge slices of applied common sense. I was enormously tempted to tell you that the egg cup was made out of wood bought from Jewson’s rain forest stock (now apparently withdrawn), but thought that extremely cruel, and I would have got a smack from Xenia. I believe I did tell you it was English elm and was made by a wheelwright who lives in my village of Litton Cheney in Dorset. The Rhea egg comes from a herd (given the rhea is a bird perhaps that should be flock) that is kept on Ashley Chase estate, just down the road from me – apparently the Rhea was delighted on being told the recipient of its egg! Best wishes John
Zac’s immediate response was as follows: Dear John, It was an absolute pleasure – and an honour to receive the prize. I am looking at it as I type! Best wishes and thanks,
MAIN SPONSORS – Gram; Gilchrist & Soames: Aslotel: Berendsen: ASSOCIATE SPONSORS – EcoPure Waters: Parma Ham: Agricola del Sole: Parmigiano Reggiano. IN-KIND SPONSORS – Fou Furnishings, Vini Italiani & Green & Black’s Organic Chocolate. JUDGES – Head Judge Professor John Forte OBE; Dave Bell (Chief Engineer, The Beaumont); Costas Christ (Chairman of Judges – Tourism for Tomorrow Awards); Ciaran Fahy (CEO Ellerman Hotels); Brendan Hunter (WRAP); Emma Johnstone (VP Gilchrist & Soames); Liam Lambert (Hotelier Extraordinaire); Olivia O’Sullivan (The Green House); Laura Partridge (Prince’s Charities International Sustainability Unit); Deborah Patterson (Savoy); Olivia Ruggles-Brise (WTTC) and Frank Sprenger (Co-Founder, Sustainable). And lastly: Our host hotel – The Langham London – Head Guvnor: Duncan Palmer.
Zac
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For The Considerate Hotel of the Year Awards to be a success, we first of all must set up an award programme, gather in a number of worthy (and willing) sponsors, find judges who know quality when they see it and are well versed in the art of sustainability, seek out a splendid member host hotel who has the considerate credentials and then hope entrants will have sufficient belief in themselves to give it a go. Fortunately as in the past, and hopefully in the future, this year proved no exception and all the above came to the aid of the party. The entrants know who they are – thank you – and several of them are featured in this magazine as winners but we would like to pay homage to our sponsors and judges for keeping the faith and applying their wisdom. We list them below, and offer our humble thanks – it would not have been possible without you.
2014
The Savoy Green Team 2013
The new Considerate Hoteliers sustainability management platform for hotels Con-Serve is a powerful on-line tool for hotels designed to enable targeted reduction of operating costs and continual improvement of sustainability performance. All new users will receive a free two month trial of Con-Serve so that you can test it out and see the benefits for yourself. To get started using Con-Serve, please contact us to arrange an initial free of charge consultation: conserve@consideratehoteliers.com ●
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Track, visualise and report on a range of sustainability indicators all in one place, greatly improving operational efficiency Hook up to automatic smart meters if in use, or enter data manually Identify areas for improvement Identify cost savings Accurately monitor improvements and savings against predictions Benchmark performance internally or externally Raise awareness and communicate performance internally and externally at the click of a button Carbon footprint reporting aligned with the HCMI methodology (per room night) Completely scalable – only measure and pay for what you need
How does it work? With three modules to choose from, your property or group of hotels can undertake as little or as much as they like, depending on where you are on your sustainability journey. Pay for as much as you use. Con-Serve is completely scalable meaning that your hotel will pay only for the measurements it undertakes. This is a new approach for such a platform meaning that you don’t pay a large up-front fee for features that you do not benefit from. Con-Serve Module options 1. Online Tracker Fully flexible online system Pay per required measurement (no minimum need) Expert advice on most suitable measurements for your hotel
Con-Serve’s CO2 reporting in line with the hotel industry HCMI methodology View your results instantly online, generate own customised reports & review performance against benchmarks PRICE £25 per item measured Example: measurement of water, energy and waste consumption with 20 meters would be £500 per year. Optional: To save you time, an expert can set up the measurement items in the online tracker for you at a cost of £5 each. 2. Online Tracker plus Analysis Personalised annual performance report Analysis of areas for improvement and specific recommendations for best practice initiatives Separate carbon footprint report following the HCMI methodology Advice on future areas of measurement to help further with tracking performance PRICE £35 per item measured Example: measurement of water, energy and waste consumption with 20 meters would be £700 per year. Optional: To save you time, an expert can set up the measurement items in the online tracker for you at a cost of £5 each. 3. As above (tracker + analysis) + Full Sustainability Assessment – completed via online survey, assessment allows hotel to: Provide a declaration for corporate account questions/RFPs Submit an application for the CH annual awards Detailed analysis of specific performance in areas of CSR, Green Teams and purchasing Comprehensive annual report with further best practice recommendations for improvement going forward PRICE £35 per item measured (in the tracker) + £400 (1 day desk based assessment) Example: measurement of 20 meters in the tracker and the full online survey would be £1,100 per year.
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Communicating Green Benefits with Guests Fou furnishings®, the hotel linens of choice for the hotel winning the greenest in the UK, Considerate Hotelier Awards 2013 and platinum award winner of the TripAdvisor GreenLeaders 2014. Fou Furnishings luxury hotel linens are designed to stand out from the hotel crowd. Created in dual certified Fairtrade and organic cotton, the ‘gold standard’ for sustainable cotton, especially for hospitality use. Combining hotel functionality with beautiful linens and the highest standards of ethical and sustainable sourcing. Highlighting gold standards of sustainability combined with best in class standards of hospitality quality and service communicates the extent of green practices to guests. Searched for and appreciated by guests, benefitting the environment and sustainable development.
Dedicated trade accounts available at www.foufurnishings.com Just call +44 (0)141 644 5211 or email wholesale@foufurnishings.com and we can set up a dedicated trade account in minutes.