Unit 6, Pest Control and Energy Conservation

PEST CONTROL AND ENERGY CONSERVATION

Introduction

Pest is an organism which has characteristics that are regarded by human beings as injurious or unwanted. It is so most often because pests cause serious damages and substantial economic loss to the hotel properties and human health by carrying, spreading and transmitting contagious and often fatal diseases. No matter how clean one keeps one’s surroundings, you cannot avoid the “uninvited guests” – the pests. It is not only embarrassing but also speaks badly of a hotel where one sees rats, cockroaches, and lizards running around. An animal such as rats and fleas can also be a dangerous pest when it carries germs within human habitats and spreads it. Pest Control is another major job of the Housekeeping Department.

Types of pests:

• Insects such as cockroaches, termites, beetles and fleas;

• Arthropods (eight legged) such as mites, ticks and some spiders;

• Microbial organisms such as bacteria;

• Weeds, that is, any plants growing where they are not wanted;

• Molluscs such as snails, slugs and ship-worms;

• Vertebrates such as mice and other rodents.

Pest Control

Whenever you try to control a pest, you should achieve one of these three goals or some combination of them:

• PREVENTION: Keeping a pest from becoming a problem.

• SUPPRESSION: Reducing pest numbers or damage to an acceptable level.

• ERADICATION: Destroying an entire pest population.

Insect pests enter buildings seeking food, shelter or surroundings having the right temperature and humidity. The key to successful pest control is eliminating one or more of these conducive factors. Sanitation is an important part of control. Successful pest control should begin with good housekeeping. It is important to know something about the habits of the pests in order to take proper preventative measures and to select and apply appropriate pest control products correctly. Using the wrong control product or using the right product but in the wrong manner may result in unsatisfactory control. Keep in mind that different pests may be found in different parts of the building, in different seasons or in different years. Below a few common pests found in the hotels and methods of their control are described. Thresholds are the levels of pest populations beyond which you should take pest control action if you want to prevent the pests in an area from causing unacceptable injury or harm. Threshold levels may be based on aesthetic, health or economic considerations.

INTEGRATED PEST MANAGEMENT

Integrated Pest Management (IPM) is an effective and environmentally sensitive approach to pest management that relies on a combination of common-sense practices. IPM programs use current, comprehensive information on the life cycles of pests and their interaction with the environment. This information, in combination with available pest control methods, is used to manage pest damage by the most economical means, and with the least possible hazard to people, property, and the environment.

The four steps include:

1. Set Action Thresholds - Before taking any pest control action, IPM first sets an action threshold, a point at which pest populations or environmental conditions indicate that pest control action must be taken. Sighting a single pest does not always mean control is needed. The level at which pests will either become an economic threat is critical to guide future pest control decisions.

2. Monitor and Identify Pests - Not all insects, weeds, and other living organisms require control. Many organisms are innocuous, and some are even beneficial. IPM programs work to monitor for pests and identify them accurately, so that appropriate control decisions can be made in conjunction with action thresholds. This monitoring and identification removes the possibility that pesticides will be used when they are not really needed or that the wrong kind of pesticide will be used.

3. Prevention - As a first line of pest control, IPM programs work to manage the crop, lawn, or indoor space to prevent pests from becoming a threat. In an agricultural crop, this may mean using cultural methods, such as rotating between different crops, selecting pest-resistant varieties, and planting pest-free rootstock. These control methods can be very effective and cost-efficient and present little to no risk to people or the environment.

4. Control - Once monitoring, identification, and action thresholds indicate that pest control is required, and preventive methods are no longer effective or available, IPM programs then evaluate the proper control method both for effectiveness and risk. Effective, less risky pest controls are chosen first, including highly targeted chemicals, such as pheromones to disrupt pest mating, or mechanical control, such as trapping or weeding. If further monitoring, identifications and action thresholds indicate that less risky controls are not working, then additional pest control methods would be employed, such as targeted spraying of pesticides. Broadcast spraying of non-specific pesticides is a last resort.

AREAS OF INFESTATION

— Kitchen

— Store

— Parking

— Garbage Room

— Restaurants

— Rooms

— Pantry

— Carpets

— Food Service Area

— Bed

— Furniture

— Doors & Windows

— Bathroom

— Corridor

— Back Area etc.

TYPES OF PEST

Ants

The many different species of hotel-infesting ants range in size from the tiny 1/16-inch Pharaoh's ant to the large 3/4-inch queen carpenter ant. Ants can be black, red, brown or yellow in color, have a pinched waist and elbowed antennae and be either wingless or winged. Most hotel-infesting ants are found in such areas as kitchens and bathrooms where there is food and water.

Control of Ants

v Sanitation is important method in preventing ant infestations. Clean up food and beverage spills from floors and countertops immediately.

v Baits may be the best method of control for some species of ants. Since ants are social insects, ant workers carry bait back to the nest where it kills other colony members. Baiting often results in longer lasting control than an insecticide applied to the workers. Pavement ants ate little black ants can be effectively controlled with baits.

v Plastic or metal bait stations ("ant traps") are easy to use and are desirable where pets or children are present. Baits should be placed in areas where the most ants have been seen. Don't place baits on sprayed surfaces or spray near bait stations.

v Baits have not proven effective in controlling carpenter ants. Carpenter ants nest in structural wood but do not actually eat wood. The key to control of carpenter ants is to locate the nest and treat it.

v Other nest spots may be inside hollow core doors and under insulation in an attic. They are treated with an insecticide labelled for ant control.

Cockroaches

Cockroaches are mainly tropical but certain species have become widely distributed through commerce and are now cosmopolitan. They are nocturnal in habit and attack food, paper, clothing, shoes, and dead insects. The German cockroach prefers a warm and moist environment. Consequently, it has become a pest of kitchens, larders and restaurants, where food, warmth and moisture present provide the necessary ecological requirements. The Oriental Cockroach on the other hand prefers cooler areas. These are therefore found under coverings, in bathrooms, toilets, and sinks, where large numbers congregate around sources of water. The American Cockroach infests all houses, store-rooms, kitchens, cupboards, and libraries. The Brown Banded Cockroach, which can fly, prefers locations high up in the rooms

Control of Cockroaches

v Inspection and treatment should go together whether a complaint has been received or not. All the possible hiding places of cockroaches must be thoroughly investigated. These places would probably be dark corners. Check calendars and pictures on the walls, electrical appliances such as the refrigerators, wall clocks, ovens, food mixers, and coffee blenders.

v Other places that need attention and which we tend to overlook are: Rubber and gasket lining in the refrigerator and other appliances; Splash plate – in walls behind ovens and stoves; Baseboard - forming a base around the room up to 8” above floor level; Linoleum – corners and around the walls; Carpets – underneath; to be rolled up; Panels – on the walls – to be injected wherever there are cracks; Fuse box, behind sinks, light fixtures etc.

v Sprinkle Bygone bait in places where cockroaches congregate, rest or hide, such as dark corners of closets, base of walls in basements, under sinks, around drain pipes, upon shelves, etc. Bygone sprays are also effective against cockroaches.

Lizards

Lizards are typically dry land animals loving the sun and its heat. Usually they are very small and slender creatures. A very interesting protective feature of these lizards is the power to break off their tails automatically. This power of automatically breaking off parts of the body is called autonomy. Broken parts usually regenerate eventually. Lizard control is usually carried out in the warmer periods of the year. Lizards are cold blooded animals and hence in the cold season they tend to hibernate in the warm corners of the house to restore their body temperature. During the warmer periods they come out and can be seen crawling up and down the walls. They usually come out after dusk as they feed on smaller insects that fly around the light sources. Lizards are also found in places infested with cockroaches.

Control of Lizards

v Lizards are found mostly behind picture frames, curtains, shelves and window frames. They enter the hotel through the ventilators and windows. Hence the windows and ventilators should be properly meshed.

v As the lizards thrive on insects, the most effective way of controlling lizards is to control the insects in the house.

v Lizards are carnivorous and prey on other insects. Hence they cannot be controlled using bait.

v Chemical control of lizards involves spraying of pesticides directly on the reptiles. Chemicals such as dichlorophos, malathion etc. sprayed on the body kills the lizard instantly.

v Fumigation is carried out using Aluminium Phosphide or any other approved fumigant in godowns, libraries or big halls.

Flies

Flies are of small or moderate size; some species are even minute, measuring one millimeter long. The majority of flies is diurnal and frequently fly around for nectar or haunt decaying organic matter of diverse kinds.The common housefly species is probably the most familiar and certainly the most widely distributed of all insects. It has accompanied man everywhere and has adapted itself to breeding in a variety of rejected food and excrement of man and his domestic animals. It is a carrier of disease brought about by its habit of flying and resting on human body, human food and animals. The disease organisms of typhoid, dysentery, summer diarrhea, and probably infantile paralysis are transferred from faecal matter to food by vomit drops in fly excrement or by organisms adhering to the fly’s feet. The eggs of parasitic worms are also transmitted in this way.

Control of Flies

v Fly sprays and household sprays are synonymous since a spray that controls flies will also control other insects. There are three kinds of sprays in the market.

v Space Spray: Space sprays are applied as a mist into the air and must be in contact with the insect at the time of spraying. They provide quick knockdown and fast results but temporary control. In aerosol sprays, the insecticidal ingredients are dispersed by means of the vapour pressure of liquefied inert gas rather than the pressure of compressed air. The inert gas is usually chloro-fluorinol which is known to react with the ozone layer in the atmosphere and destroying it. This gas is considered as the prime cause of environmental disaster and latent catostrophy through the destruction of ozone layer.

v Surface or Residual Spray: Surface or residual sprays may have a petroleum or water base. They are applied on surfaces as a wet spray rather than a mist and they leave a toxic layer of either fine crystals or film on evaporation of the carrier. Surface sprays provide relatively slow knockdowns but long lasting control against non-resistant flies and do not have to come in contact with the insect at the time of spraying in order to be effective. Residual sprays are applied to surfaces frequented by houseflies such as light fixtures, window screens and walls. When a residual spray is used as a space spray, the large amount of toxicant becomes hazardous to the user, as well as the resident guest and may contaminate the food as well.

v Combination It is combination of space and surface spray. It could be effective due to its instant knockdown and residual effect.

Toxicants Used for Space Sprays

1) Pyrethrum – this is the most common ingredient in a fly spray. At recommended dosage, it is the safest toxicant and has exceptionally fast knockdown effect. It has the disadvantage of not killing all the insects knocked down. It is a natural plant product.

2) Allethrin – this chemical is often referred to as synthetic pyrethrins. It has knockdowns and mortality characteristics similar to natural pyrethrins when used against flying insects in space sprays.

3) Residual sprays - DDT was considered to be very effective until 1950, but by then the flies had become resistant to this toxicant. Today the most common toxicant used is Malathionand Diazinon, but the housefly is becoming resistant to these toxicants too.

4) Baygon Bait- there are many fly killing insecticides in the market, however many of them do not solve the real problem of doing their work – that of bringing into contact the fly and the insecticide. The ideal answer to this is the ready-to-use Baygon Bait. It first attracts, and then kills the fly. The Baygon bait has the following advantages:

v The dry granular form makes application very convenient for even unskilled labour to sprinkle. No material for dilution or equipment is needed.

v The application can be limited to areas of heady infestation which are easily located. This avoids waste of material and labour.

v Baygon also controls flies which have developed resistance to the action of chlorinated hydro-carbon and organo-phosphorous insecticides.

v The 2% formulation of Baygon bait has a relatively low order of toxicity to human beings, yet is powerful enough to achieve extremely good results against flies in a few minutes of application. The undisturbed bait remains effective for a very long time.

Bees

The honey bee is man’s oldest insect friend known and it to this insect that we owe honey, beeswax and proper fertilization of many of our crop plants for bumper yield. The honey bee is a social insect living in colonies of 20,000 to 80,000. As with man, the honey bee too has its periods of depression. On cloudy days when they are unable to forage for nectar, they get “frustrated” and need to “take out their frustration” on others. On these days we need to be cautious. Most individuals who fear bees do so because of their potent sting. When the bee stings the sting, poison sac, and several other parts of the bee’s anatomy are torn from the bee’s body and the bee soon dies. The action of the sting takes place instantly. The sting has barbs on it and if it is not immediately removed the reflex action of the muscle attached to the sting drives it deeper into the sting hole permitting more time for the poison to be discharged. The pain in the sting gets more acute as the toxin is discharged. The toxin is formic acid.

Control of Bees

v If the bees nest in the voids of a hotel, they should be controlled or they will enter the living area. The removal of a bee colony once it has entered an attic or a wall void is extremely difficult and it is difficult to find a bee keeper to attempt it. Hence most bee colonies in wall voids are treated with insecticides.

v A variety of insecticides are effective including bendiocard, carbaryl, diazinon, malathion and porpoxur. The dust formulation of these products is preferable to spray formulations when bee and wasp nests are in enclosed places.

v Dust has the advantage of being widely distributed by the insects as they move around in the nest.

v Sprays kill only those insects which come in contact with the sprayed area. Usually one application is sufficient with activity ceasing in one or two days.

v Nests should be treated at night to avoid getting stung. Once the bees are killed the walls where they have been nesting should be opened and the comb removed. If not, the untended honey will run down and through the walls and attract insects such as moths, cockroaches, and carpet beetles.

Wasps

The wasp flies above lawns which are infested with beetle grubs, as these grubs are food for the wasp. Wasps appear in the morning and fly all day, retiring early in the evening. These wasps generally do not attack people. In order to control them the lawn can be sprayed with carbaryl or the grubs controlled with chloropyrifos or diazinon. These social wasps live in colonies which number in thousands. These beneficial insects would not anger man except that they like to live in close proximity with us. They nest in attics and voids in the walls where they can go unnoticed for a long time. They usually go outdoors in search of food, but when they are not able to get food, they come into the living area and become a threat to the inhabitants of the house / rooms. They feed in trash cans, and enjoy our food and they resent our efforts to keep them away from our food. When this happens they need to be controlled.

Control of Wasps

v If the nest can be found, control of wasp is simple.

v Simply spray bendiocarb, carbaryl, chloropyrifos, diazinon, or resmethrin into the nest opening of the aerial nesters. Then wet the nest envelope. The nest may be removed in a day or two.

v For ground nests dust formulation of any of the above insecticides is preferable. Workers entering the nest will track the dust into the nest and contaminate it. The problem is that it is most difficult if not impossible to track the nest.

Spiders

There are 35,000 species of spiders in the world. Most spiders that are a cause of concern to the public and which pest control experts are called upon to control are either large or have striking marking. The large spider is often thought to be a tarantula, and the coloured one the black widow. Only a few species of spiders reside in dwellings and a larger number stray or are carried into the houses. Un inhabitated houses or buildings are popular ‘residential quarters’ of the spiders. The house spider is so cosmopolitan and so widely distributed that it is difficult to trace its original homeland. The house spider selects its web sites at random. If the web does not yield prey, it is abandoned and another site is selected. Eventually the spider end up constructing webs where food is most available.

Control of Spiders

v Improved storage, use of air tight boxes and bags, elevation of materials off the ground, discarding unwanted items, and periodically sweeping or vacuuming under furniture and behind mirrors and pictures are all helpful control measures.

v Dust formulation lightly applied to the web can be quite effective. Dust formulations are best directed against web building spiders. Dust formulations for spiders includeproducts containing bendiocarb, diazinon, malathion and pyrethrum. Space sprays are DDVP, pyrethrum, and resmethrin.

v Space sprays are useful for spider problems in confined areas when there is no hazard to people using the structures. Residual sprays are usually applied to infested windows, corners, doorframes, roofs, and storage areas.

v Residual formulations include those based on bendiocarb, bromine, chloropyrifos, DDVP diazinon, malathion, propetamphos, propoxur, pyrethrum, resmethrin, and runnel.

Bed Bug

This pest has plagued man since the dawn of civilization. Although this creature draws no line between the rich and the poor, its presence is more evident in the quarters of the impoverished, owing to conditions more favourable for its growth. The bed bug is distributed readily in a laundry and on clothes and baggage of individuals who have visited infested areas. Once in the room, they become established in any convenient crack or crevice particularly along the seams or buttons of mattresses, coils of bedsprings, wooden bedsteads, upholstered furniture, the backing of pictures, behind wall paper, and calendars, behind skirting boards and between floor boards or just about any place it can find to rest and reproduce living there happily even after surrounded by a colony of kith and kin. These creatures are very wary and cautious, and their hiding place taxes the guests and ingenuity of man. Infestations can be detected by the bloodstains on the walls or linen, and by the characteristic spots of excrement. In addition to their disgusting appearance, the bugs make a mess and they stink. The mess is due to their frequent excretion which causes brownish, yellowish or black spots on the walls near the crevices where they hide. The dark marks are due to the presence of partly digested blood in their faeces to make way for a fresh meal.

Control of Bed Bug

v DDT which was once considered the best control measure for bugs is today not effective. The bugs have become totally immune to this insecticide.

v Spray of 1% malathion, 1% fenchlophos, 0.5% DDVP, and 0.5% synegisedpyrethrins have given good results.

v Mattresses should be treated only at the seams and should not be soaked in spray. Mattresses should be allowed to dry and should be covered when used. Lindane, malathion, pyrethrin or fenchlophos can be used to spray mattresses.

v Several residual sprays used as water emulsions and or oil-based solutions may be used away from beds: 0.5% diazinon 2% malathion, and 1% fenchlophos.

v Hand spray is usually adequate and spraying should be done early in the day so that the insecticide can dry before the room is used for sleeping.

v Pyrethrum treatments need to be repeatedly given on account of its limited residual action. Care should be taken not to sleep on a freshly sprayed mattress.

Mosquitoes

Mosquitoes received very little attention until it was found that they were the cause for malaria and other diseases. These are the most threatening pests nowadays. It was then that a study was conducted, and it has been found that there are 1,700 species of these insects in the world. Mosquito is found abundantly in the tropical region and there are stray occurrences of them even in the arctic region. Not all mosquitoes are blood suckers, and most of them are attracted to light. Hence light traps are used in order to obtain information about them. Only the females suck blood. The male feeds on pollen and nectar. The vast majority of them prefer fresh water but some live in salt marshes and brackish water. Still others are happiest in water contaminated with sewage. There are two main types of mosquitoes – culicine and anopheline. The culicine types are painful biters and capable of transmitting certain diseases found in tropical areas such as yellow fever, filariasis and dengue fever. The anopheline groups are capable of transmitting malaria. By and large, the mosquito constitutes a serious pest in the house. Many species inflict painful bites and some species do so at night. Scratching the itching bite often sets up secondary complications.

Control of Mosquitoes

v Control consists essentially of destroying the larvae and their breeding places. Tin cans and all objects that hold water should be eliminated and the rain barrels and cisterns are treated periodically.

v Drainage provides permanent control and is used to eliminate small pools, swamps and marshy areas; ditches, and creeks are cleaned up so that the water flows evenly and does not stagnate or back up. Areas of water that cannot be eliminated by draining or levelling are sprayed or dusted.

v Prevention of bites is an essential feature in the prevention of mosquito borne diseases. All buildings should be screened to prevent entry of these insects.

v A mixture of indalone, Rutgers 612 and dimethylphthalate is a good general repellent.

v Aerosol bombs containing pyrethrum, rotenone or DDT are used to kill mosquitoes in small areas.

v DDT is used to spray wells and screens, and is effective for long periods, but kills slowly, and should be used carefully.

v The aedes and culex mosquitos remain in dark portions of the building and bite during the day. Spraying will destroy them and prevent the spread of dengue and filariasis.

Rats

Rats, mice and squirrels are from the same family – the Rodents. This group of animals is distinguished by their teeth – large and chisel-like front teeth. They use these teeth to gnaw through any kind of hard matter – wood and cement walls. There are many kinds of rats in the world, but only two kinds of rats are pests man confronts with – the Norway rat and the roof rat. The Norway rat is so called because it is believed that they originated in Norway. They are larger, and have larger droppings than the roof rat. Roof rats also known as black or ship rat which prefer warmer climate and upper floors of buildings. The Norway rat prefers basements and often burrows around water sewers, docks or wharfs. Rodents urinate and leave droppings on the food they eat. Their hair also drops in these foodstuffs. Hence humans should not consume food contaminated by these creatures.

Control of Rats

v Snap traps: trapping is done when the use of poisons is dangerous. Traps can be used again and again. The bait should be tied securely to the trigger. This prevents the rodent from nibbling the bait without setting off the trigger. The bait may be food or cotton. The rat uses the cotton for nesting.

v Electromagnetic or ultra sound devices: electromagnetic devices work on the principle that a magnetic field produces a barrier which has a stunning effect on the rodents. The ultrasonic device works on the principle that certain high frequencies and amplitudes of sound are irritating. Ultrasonic sounds are directional and rodents seek shelter behind solid objects. In such cases there should be alternate use of baits and traps in these shadow zones.

v ANTU, Arsenic, Barium Carbonate, Phosphorous paste, Fluoroacetamide, Strychnine, Zinc phosphide are the chemicals used to kill the rats. Most of these chemicals are spread between two slices of bread in the form of a sandwich and placed at the right place to trap the rats.

Silverfish

This primitive wingless insect is so called on account of its shining grey colouration, its sinuous movements, and its quick darts to cover when disturbed. The silverfish is nocturnal, shuns light and is most often seen when uncovered in dampish places like the kitchen and the scullery. It is able to walk up rough vertical surfaces such as wall paper and plaster, but unable to do the same on smooth surfaces like glass and porcelain. Hence it gets trapped in wash basins and bathrooms.

The silverfish is responsible for little actual damage. It feeds on carbohydrate substances such as starch used for wall paper paste and is recorded as biting small irregular shaped holes in linen, cotton and artificial silk. Its carbohydrate diet is supplemented by protein from dead insects and glues used in book binding. Silverfish is not of great economic importance, but is an unpleasant inhabitant in our homes and needs to be attended to.

Control of Silverfish

v Insecticides such as DDT, chlordane, dieldrin, and lindane formerly used for the control of silverfish are no longer registered for use. Although liquids, dust or baits can be used for the control of silverfish, liquids are preferred in visible or exposed areas of the home where dusts or baits may present an undue hazard to children or pets.

v Dusts can be used in attics, basements, and places where their use is not potentially hazardous.

v In controlling silverfish, the insecticide will be most effective when applied where the insect is most commonly seen.

v Particular attention should be paid to inject small amounts of liquid into or dusts into crevices and cracks formed by shelves, loose moulding or floor tiles, and loose drawer glides.

v Silverfish are commonly found around book shelves. These shelves should therefore receive the crack and crevice injections. Caution must be exercised when applying liquids, as the liquid may stain the books especially when water based sprays are used. When it is not possible to use either sprays or dust, then it is advisable to sprinkle bait on the shelves.

v A small amount of bait, bait dispenser, or bait pellets can be put in the corner of the bookshelves.

Termites

Termites are insects that cause serious damage to wood and paper. They actually eat wood as food, and like ants, live in colonies. There are three types of termites – the subterranean, the damp wood and the dry wood termites. The subterranean termite lives in the ground which provides the dampness required for it to stay alive. The damp wood termite needs a lot of moisture to survive, but does not need to return to the ground. It can stay in the wood which is close to the ground or near a leaking roof. The dry roof termite is often found living in desert areas. They do not need water or moisture to survive and can nest in dry seasoned wood.

Control of Termites

Termites attack a building from their colonies under its floor or from outside or both. Any treatment given should be such that it prevents future re-infestation through the foundation. This is achieved by four technical operations.

v Structural alterations: this includes any structural operation which renders a structure less susceptible to termite attack or which renders the immediate surroundings of a structure less favourable to termites.

v Soil treatment: chemicals are applied to the soil immediately adjacent to or under a structure for the purpose of eliminating existing infestations and creating an insecticidal barrier.

v Foundation treatment: this involves application of chemicals to any type of foundation for preventing access to termites.

v Wood treatment: chemicals are applied to wooden members of the structures to render them resistant to termites.

Bats

Bats are natural reservoirs or vectors for a large number of pathogens including rabies. Their high mobility, broad distribution, social behaviour (communal roosting, fission-fusion, etc.) and close evolutionary relationship to humans make bats favourable hosts and disseminators of disease. Many species also appear to have a high tolerance for harbouring pathogens and often do not develop disease while infected. Due to the risk of rabies and also due to health problems related to their faecal droppings (guano), bats should be excluded from inhabited parts of hotels.

Control of Bats

The simplest procedure for expelling a maternity colony begins with the installation of a bat box. After that, the bat box entrances is sealed and removed from the hotel premises. With a little patience and effort, one can completely exclude bats from the hotel permanently and successfully.

WASTE DISPOSAL AND CONTROL

1. Preventing or reducing waste generation

Extensive use of new or unnecessary products is the root cause of unchecked waste formation. The rapid population growth makes it imperative to use second-hand products or judiciously use the existing ones because if not, there is a potential risk of people succumbing to the ill effects of toxic wastes. Disposing of the wastes will also assume formidable shape. A conscious decision should be made at the personal and professional level to judiciously curb the menacing growth of wastes.

1. Recycling

Recycling serves to transform the wastes into products of their own genre through industrial processing. Paper, glass, aluminium, and plastics are commonly recycled. It is environmentally friendly to reuse the wastes instead of adding them to nature. However, processing technologies are pretty expensive.

1. Incineration

Incineration features combustion of wastes to transform them into base components, with the generated heat being trapped for deriving energy. Assorted gases and inert ash are common by-products. Pollution is caused by varied degrees dependent on nature of waste combusted and incinerator design. Use of filters can check pollution. It is rather inexpensive to burn wastes and the waste volume is reduced by about 90%. The nutrient rich ash derived out of burning organic wastes can facilitate hydroponic solutions. Hazardous and toxic wastes can be easily be rid of by using this method. The energy extracted can be used for cooking, heating, and supplying power to turbines. However, strict vigilance and due diligence should be exercised to check the accidental leakage of micro level contaminants, such as dioxins from incinerator lines.

1. Composting

It involves decomposition of organic wastes by microbes by allowing the waste to stay accumulated in a pit for a long period of time. The nutrient rich compost can be used as plant manure. However, the process is slow and consumes a significant amount of land. Biological reprocessing tremendously improves the fertility of the soil.

1. Sanitary Landfill

This involves the dumping of wastes into a landfill. The base is prepared of a protective lining, which serves as a barrier between wastes and ground water, and prevents the separation of toxic chemicals into the water zone. Waste layers are subjected to compaction and subsequently coated with an earth layer. Soil that is non-porous is preferred to mitigate the vulnerability of accidental leakage of toxic chemicals. Landfills should be created in places with low groundwater level and far from sources of flooding. However, a sufficient number of skilled manpower is required to maintain sanitary landfills.

Disposal in ocean/sea

Wastes generally of radioactive nature are dumped in the oceans far from active human habitats. However, environmentalists are challenging this method, as such an action is believed to spell doom for aquatic life by depriving the ocean waters of its inherent nutrients.

1. Plasma Gasification

Plasma gasification is an environment-friendly waste disposal method. It is used to convert commodity recyclables extracted from the municipal solid waste in the landfill into energy. The carbon-based materials are exposed to high temperatures and converted to syngas, a gas which can either be directly combusted or further refined into chemicals and higher-grade fuels. The non-organic part of the waste is converted to slag – cooled, tightly bound solid waste which can be used in construction as a raw material. Industries that strive to achieve zero waste prefer this waste disposal method.

ENERGY AND WATER CONSERVATION IN HOTELS

Energy conservation measures for Hotel Industry

Do’s And Dont’s

Food & Beverage Department

This department consumes approximately 25% of the total energy cost so the opportunities to reduce energy consumption in this area are excellent. Some helpful guidelines are given below.

Food Preparation – Kitchen

v Determine the preheating time for ovens, grills, boilers, fryers & other cooking equipments. Generally speaking 10 to 20 minutes should be sufficient.
v When preheating ovens, set thermostat at the desired temperature. Ensure thermostat controls are operating the properly.
v Determine cooking capacity of ovens; use smaller or more energy efficient oven when possible.
v Use additional fry units, boilers, oven etc. only for peak business hours.
v Load & unload ovens quickly. If an oven door is kept open for a second, then it losses about 1% of its heat.
v Cover pots & pan switch lids while cooking.
v Turn off cooking & heating units that are not needed.
v Oven should not be opened during operation. Food will cook faster and lose less moisture if oven is kept closed.
v Frozen food should be thawed in refrigerators. It will thaw easily & reduce power demand on the refrigerator.
v When using gas range for full heat condition, the tip of the flame should just touch the bottom of the pan or kettle. Yellow flame is the indication of inefficient, incomplete combustion and wastage of gas. Clean burners, pilot light regularly. If flames are still yellow, have gas-air mixture adjusted.
v A blue flame with a distinct inner cone is best. Flame should never flout but should just wipe the surface. Adjust flame until it is entirely blue.
v Thoroughly clean pot & pans to ensure there is no carbon build up at the bottom.
v Placing foil under range burners & griddles will improve the operational efficiency.
v Fryers need to be cleaned & oil filtered at least once a day.
v Cooking rang burners should always be smaller than the kettle or pot place on it.
v Have broken door hinges and cracks of oven doors attended to immediately.
v Turn off Rotary Toaster when not in use. Use pop up toasters on lean timings.
v Shut off steam Heater on dishwasher when dishwasher in not in use.
v Use hot water only when necessary.
v 20 In pot washing area fill sink for washing utensils instead of running water.
v Cleaning should be done during day hours if possible. Do not use dishwasher till full load of soiled dishes is available.
v Turn off lights in the walk – in refrigerators and freezers when not required. Lights not only waste energy but add load to the box.
v Close tightly all walk-in doors after operating them.
v Allow hot foods to air cool before placing in refrigerators.
v Do not store items in front of the refrigerant coils or fans in a manner that restricts air circulation.
v Fully stored refrigerators and walk-ins use energy more efficiently than partially stored ones.
v Be sure foods requiring refrigeration are promptly placed in storage after delivery.
v Turn off supply and exhaust fans in kitchens stores etc. when areas are not in use.
v Report and leakage of gas immediately.
v Keep records of all break down of equipments to find out accident prone/uneconomical equipment.
v Turn on equipment only as needed. Make sure they are turn off at night.
v Carefully follow instructions in the user’s guide for all equipments.
v Keep equipment and door seals clean and free of debris to prevent energy waste.
v Reduce peak loading. Your electrical bill is determined by two factors:-

(a) demand charge (if applicable)

(b) total consumption in kWh

You may achieve this by:-

(a) Intensive cooking such as baking and roasting during non-peak demand hours.

(b) Use minimum number of electric appliances at a time. Stager their operation.

v Equipment should be turned on at specific time to a specific temperature and turned off at times when not needed. A 10-15 minutes preheat period is requires only 7 to 15 minutes for pre-heating.
v Clean heating elements at least weakly. This may even be done daily if you do high volume frying.
v Cooking foods in least volume possible for most economic use of energy.
v If keeping electric burner on for shorter period is inevitable, when they are not in actual use keep the temperature low until you are ready to cook. This will even prolong the life of burner besides conserving energy.
v Avoid turning on gas burners until you are ready to cook.
v If possible, fill cooking vessels according to capacity. Large cooking vessel if used for cooking lesser quantity of food will consume more energy.
v Use flat bottom pots and pans for maximum heat transfer.
v Group kettles and pots on close top ranges.
v Turn down heat as soon as food begins to boil and maintain liquids at simmer.
v Clear boil over and spill over promptly to avoid build-up of carbon deposits which will affect the efficiency of equipment adversely.
v Always try to use roasting and baking oven to full capacity for maximum utilization of heat. If possible wait till oven is loaded up to its optimum capacity prior to switching on.
v Regular & prompt cleaning of rotary toaster saves energy.
v Avoid frequent opening of refrigerator doors. Door opening if planned, saves energy.
v Do not allow frosting on refrigerator coils to save energy.
v Close & preferably lock ice cuber bins after removing ice for use.
v Using hot water for cooking consumes less energy as compared to cold water.
v Switching off heater when cooking is over, not only saves energy it is safer as well.
v Do not use dishwasher until you have sufficient load

Banquets

v While air conditioning is on, try to avoid using candles on the table. They add a tremendous heat load.
v When renting a space for functions try to fit the space to the size of function. Do not rent a 300 person ball room to 50 people even if the room can be divided. Remembers you are spending almost same on air conditioner of the space.
v When setting up for a function, make certain that heating, cooling and lighting are off until ½ hour to 1 hour before function starts. Turn off systems as soon as the function is over. In fact, air conditioning can be turned off even ½ hours before function finishes. Air conditioning effect will stay for ½ hour.
v If you have a choice, try to avoid function that requires the addition of many spotlights or other heat producing equipment.
v Assign an individual responsible for turning lights on and off.
v Keep the light off whenever any function area is vacant or unoccupied.
v While Air-conditioning is on ensure that all doors and windows are properly closed.
v During winter season try to use outside air for cooling.
v Review lighting levels and prepare new standard lamping plans for meetings rooms to reduce unnecessary wastage of energy.

Restaurants

v Reschedule cleaning of area during day light hours.
v Avoid using electrical light while setting the table whenever possible.
v Turn off air-conditioning ½ hour prior to closing the restaurant.
v Keep wall and ceiling properly cleaned for better light reflection.
v Turn off lights when not needed.
v Review lighting level to provide minimum acceptable lighting level in all food service area.

Front Office And Lobby

v Front office can play an important role in energy conservation. When occupancy in unfortunately not high, front office should rent room by virtue of their location. In summer, rooms on the east or north sides of the building will be cooler. Also, corner rooms with two outside exposures will be warmer. Rooms close to heat source should also be avoided if possible. This would certainly help reduce air conditioning load and result in saving of energy.
v Front office should make sure that the rooms which are not to be rented out during lean period are not air conditioned or ventilated unnecessarily. If any one of these is to be rented. out, air conditioning or ventilation can be started ½ hour before the guest moves in.
v Lower all lighting levels during late night and day light hours. Turn off all lights in offices when these are closed.
v If possible, instruct shopkeepers to reduce the amount of shop and display lighting. Although, in most cases, shopkeepers do pay for their electric consumption, the lighting load still affects hotels cooling systems.
v Lobby, managers should ensure that Lobby Main Entrance doors are not unduly kept opened. A door opening will result in ingress of heat from outside and adversely affect air conditioning.
v Lobby Managers, in course of their duty, do take rounds of the property. They on their rounds, should ensure that no unnecessary lights or water tape are left ON by careless staff.
v During day light hours reduce electric lighting load in Lobby etc. to minimum to make full use of natural light.
v During low occupancy period try to block complete floor. If this is not practicable, attempt should be made to block as far as possible total wings of individual floor.
v As soon as guest checks out, Front office should inform Housekeeping so that all lights of the vacant room is switched off at the earliest.
v Report broken windowpanes to stop ingress of air.
v Inspect public toilets periodically and report leading W.C. and faucets top stop water unnecessary illumination.

House Keeping Department

The major space in a hotel is devoted to guest rooms and corridors. Number and variety of ways to conserve energy in these areas are startling. Although the energy conserved in one room or corridor does not seem significant, but when multiplied by 100 or so rooms, it does become significant. Some of the opportunities for Housekeeping Department where they can significantly contribute to energy saving listed below:-

v Turn off guest room lights when rooms are not physically occupied.
v Use minimum lighting when making up and cleaning rooms. Use natural light whenever possible.
v Turn off corridor lights, or reduce it to 50% when natural light is available.
v Turn off lights in linen rooms, storage room and maids closets when not in use.
v Check your areas for light level. Reduce number of lights if possible. Use lower wattage bulbs wherever possible.
v Have lamp shades cleaned at once. Bulb gives more light with clean lampshades.
v Keep walls and ceiling walls cleaned for better light reflection.
v Switch off music & TV Sets when rooms are not physically occupied.
v Turn off HVAC system when rooms are not physically occupied.
v Report water leaks immediately
v Keep windows closed and curtain on. The ingress of hot air in summer and cold air during winter contribute to very large waste or energy. For example 6’ wide window opened just one inch would allow hot air necessitating 1.76 kwh to cool. This in terms of monetary value, will cost approx. Rs. 1150/- per hour.
v Keep room hot water temperature at lowest acceptable limit.
v Minimize use of lights during night cleaning by switching on only those lights which are actually required to clean a particular area.
v Bellhops may be advised to leave only such lights on which are actually needed by the guest while leaving the room.

Laundry Department

One of the large consumers of water and heat, the hotel laundry is an outlet that can significantly reduce energy consumption with no effect on guest comfort or satisfaction. Some of the important points to achieve desired results are listed below:-

v Have lights turned off when not in use.
v Periodically clean lamps and lights fixtures.
v Clean and wash walls, floors and ceiling
v Operate washing machines at full load, partial loads may require same amount water as full loads.
v Check and record your water consumption. Compare water consumption daily to find wastages, if any.
v Do not leave water taps running.
v Consider using cold water detergents. It will greatly reduce energy consumption.
v Reduce hot water temperature to 120 o F.
v Repair or replace all hot water piping insulation.
v All steam line values should be checked for leaks. That is, you should be able to shut off steam to any machine not in use keeping steam supply main open.
v If possible use final rinse water for 1st wash.
v Reduce time between loads to prevent tumblers from cooling down.
v Air line should be checked for leaks.
v Periodically clean exhaust duct and blower of lint and dust.
v Keep steam pressure at lowest possible level.
v Shut off steam valve whenever machine is not being utilised.
v Keep radiator coils and fins free from dirt all the times.
v Ensure all steam traps in perfect working order.
v Keep an eye on the preventive maintenance schedule of all laundry equipments by Engineering Department to ensure timely compliance.
v Ensure that Drying tumblers and washing machines are kept clean and free from scale at all times.
v Switch off laundry exhaust fans when laundry is closed.
v Ensure that extractors are working properly. Incomplete extraction increased load on dryer and consumes more energy for drying.
v Reschedule machine operation to reduce peak demand charges.
v Inform boiler room when steam is not required so that boilers can be shut down to save fuel.

Engineering Department

An analysis of Hotels show that approximately 60% of the energy consumed in a property is in the equipment and machinery rooms, boiler rooms, air conditioning rooms, water treatment and pump areas and sewage plants. Engineering Department is responsible for running and maintenance this equipment. They are also concerned with entire building and complex.

Keeping the above in view, it is imperative that the Engineering Department operates these equipments at peak efficiency. Engineering Department can help conserve energy in the following Ways:

v By acting as an advisor to various departments to help them achieve their respective Energy Management goals.
v By ensuring efficient and economic operation of all the equipments.
v They must maintain history card of each machine so that in-efficient and uneconomical machines can be identified and eliminated to save the wasteful uses of energy. This will also help in deciding the preventive maintenance schedule of each machine.
v Some guidelines to achieve energy management goals at little or no cost are listed below:-

HVAC Systems – Plant Room

v Turn off HVAC machinery in all unoccupied spaces.
v Eliminate or reduce duct air leakage.
v While operating chillers, ensure following:-
v As far as possible keep leaving chilled water temperature on the higher side.
v Reduce entering condenser water temperature
v Maintain proper refrigerant charge.
v Eliminate refrigerant and charge.
v Maintain proper flow rate of condenser water
v Operate chillers in proper sequence.
v Operate condenser and cooler pumps in proper sequence.
v Lower hot water temperature for heating when outside temperature rises.
v When chiller is not operating, make certain that chilled and condenser water pumps are shut down.
v Use proper water treatment to prevent fouling or sealing of condensers, cooling towers and piping.
v Repair all hot, chilled and condenser water lines, valves and pumps. A considerable quantity of water is lost through leaky pump glands which can be saved easily.
v Repair or replace damaged hot or chilled water line insulation.
v Check cooling water tower bleed off periodically.
v Check efficiency of chiller against manufacturer’s specifications by checking water temperature and pressure drop in and out of chillers and condensers and motor amperage on compressor.
v Condenser tubes should be kept clean.
v Stop all refrigerant leaks.
v Check daily purge operation on chiller for signs of air leaks
v Remove algae growth from cooling towers.
v Check all belt drives. Replace worn out or frayed belts.
v Clean AHU coils and fans periodically, check chilled water sample to know the internal condition of coil. Do periodic cleaning of coil.
v AHU filter must be cleaned periodically.
v Check all thermostats for correct functioning.

Boilers

v Check Boilers Room for negative air pressure which can reduce combustion efficiency.
v Avoid multiple boiler operation. One boiler operating at 80% is more efficient than two at 40%.
v Operate boilers at as low steam pressure as possible.
v Avoid excessive boiler blow down.
v Clean burner nozzle periodically.
v Pre-heat the fuel to correct temperature before injection.
v Maintain a good water treatment program.
v Repair and replace if necessary boiler and flue insulation that is damaged.
v Repair and replace all worn or damaged steam and condensate piping insulation.
v Insulate all condensate and steam pipe line flanges.
v Check and repair all steam traps.
v Eliminate all steam leaks.
v Check fuel lines for leaks.
v Check combustion control in order to maintain maximum efficiency.
v Check all safety valves for any leaks.
Heating
v Check and back wash water filtration plant for higher efficiency and reduction in water system scaling.
v Check water analysis periodically.
v Repair at once all leaks, dripping faucets and shower heads.
v Check toiler flush valves for any water leaks.
v Lower hot water temperature to 120oF.
v Check and adjust swimming pool make up water (not to exceed 10%).
v Shut down pool filtration plant when pool is not in use.
v Reduce lawn and shrubbery watering to absolute minimum.
v Check water regulating valves on water coolers, refrigerant units and ice machines.
v Consider sprint loaded self closing water valves in Kitchens.

Building And Grounds

v Seal all exterior windows, doors cracks and openings to reduce outdoor air leaks.
v Reduce gap under the doors of air conditioned spaces to minimum.
v Check grounds for leaking pipes underground.
v Check and repair all door closers.
v Make certain all electric connections are tight.
v Keep all ‘contacts’ clean.
v Check Lighting levels in all Engineering spaces to see if they can be reduced.
v Replace all incandescent fixtures with fluorescent and energy efficient lamps like PL-9 or SL-25 etc.
v Keep all light shades clean. Use shades that allow more light to pass or reflect.
v Do not switch on lights unless necessary.
v Arrange schedules for turning or reducing lights in guest corridors, lobby area, function spaces, restaurants, bars, shops, kitchens etc.
v Make a house inspection of all departments to see that energy conservation is being observed.

WATER CONSERVATION

Setting a water conservation action plan

1. Carry out a water audit to show where the major water costs are and where savings can be made.

2. Compare total and departmental consumption figures with hotel industry benchmarks to determine the potential for savings.

3. Calculate water used per guest by dividing the total water consumed in guest rooms by the number of guests for that month.

4. Establish realistic goals for each department.

5. Communicate management’s objectives and goals to employees.

6. Ensure participation from the entire workforce and invite staff to put forward their ideas.

7. Check regularly for leaks from cisterns, taps and pipes and make sure that plugs in basins fit properly.

8. Implement a programme that allows guests to opt not to have towels and linens changed every day.

9. Install sensors, low-flow and other water-saving fittings in kitchens, guest bathrooms and public washrooms. Take advantage of any financial incentives being offered by local/national governments to install water-efficient technologies.

10. Divert and capture rainwater (rainwater harvesting) for reuse in the hotel grounds.

11. Establish a monitoring and targeting system and constantly monitor results.

12. Train staff so they understand how to make prudent use of water and how to maintain equipment for optimum energy-efficiency.

13. Develop standard operating procedures and continue to stimulate motivation by giving feedback.

14. Join forces with other hotels and provide mentoring to help them reduce their water consumption.

Staff training

v Ensure staff are trained to look for leaks that they report them quickly and problems are responded to swiftly.
v Use a plug and a bucket when cleaning baths and basins rather than letting the taps (faucets) run.
v Clean the toilet after cleaning the bath and basin so that the water can be used for a final swill down.
v Involve staff and ask them to suggest water conservation ideas.
v Measurement
v Install sub-meters to measure specific users of water, such as guest bathrooms.
v Measure consumption on a monthly basis.
v Set realistic targets.
v Maintenance
v Conduct regular inspections of taps, showers, toilet mechanisms, and overflows from water storage and pipe joints for leaks. Check around the grouting on taps and shower fittings for signs of leaks.
v Check for a leaking toilet. Add food colouring to the cistern to detect leaks (coloured water will appear in the bowl if the toilet is leaking).
v Check that plugs are fitted to basins and that they produce an effective seal.
v Guest education
v Communicate to guests the importance of local freshwater resources and provide opportunities to allow guests to use water wisely.
v Encourage guests to shower rather than bath.
v Suggest guests do not leave the tap running when brushing their teeth and they half-fill the sink.
v Invite them to reuse their towels and linens by opting not to have them changed every day.
v Fittings
v Install the latest, most water-efficient fittings. See “Water-saving technologies”.
v Ensure machines are fully loaded before use.
v Wash small quantities in a 5kg machine.
v Ensure that all water inlet valves are closing properly.
v Check for leaking dump valves.
v Minimise the rinse without reducing quality.
v Consider using “intermediate extraction” between rinse operations.
v Consider the reuse of water from previous rinse cycles for the first wash of the next cycle by installing temporary holding tanks.
v Check that level controls on water reuse tanks are working properly.
v 500-room-plus hotels could consider installing a continuous batch washer (CBW), which uses all the rinse water for pre-washing and main suds operation.
v Ensure that the water flow rates on tunnel washers and CBWs are adjusted to the manufacturer’s recommended setting.
v When buying washing machines, ensure it has a good water consumption rating.
v Consider using ozone laundry systems. These inject ozone into the water, which works in conjunction with the laundry chemicals to provide a more efficient wash, reducing energy and water use through shorter cycles.
v Monitor water use and establish benchmarks.
v A towel and linen programme
v A towel and linen programme can help you make significant water savings and reduce energy consumption, detergent and the need for waste water treatment. Thousands of hotels already offer guests the option to reuse towels and/or bed linen. Intercontinental Hotels Group (IHG) estimates that its towel re-use scheme has saved 199m litres (52.5m US gallons) of water a year in its 22 US properties alone.
v It can also reduce your costs. As well as saving water, it means less wear on fabrics, prolonging their life, and saves housekeeping staff time.
v Ensure there is a towel rail in the bathroom for guests to hang their towels for reuse.
v Ensure all staff are aware of the programme and the reasons for it. If a card is included in the guest bathroom suggesting that the guest uses them again, housekeeping staff must follow the correct procedure.
v The wording on the in-room card should include clear instructions and inspire guests to conserve resources rather than giving the impression the hotel is simply reducing costs. If you leave a questionnaire in the room, include a section on your towel and linen policy.

Swimming pools

v In a large hotel, a swimming pool can increase freshwater consumption by as much as 10% so, before installing one, consider carefully whether a pool is a necessity for guests, particularly if water is scarce locally.
v Design the system so that you can capture and reuse backwash water to irrigate the grounds.
v When cleaning the area around the pool, use a brush and pan to collect debris rather than hosing.
v Cover the pool when not in use to avoid water evaporation.
v Fit water-saving showerheads, dual flush or water-efficient toilet cisterns and push-button taps in all changing facilities.
v Check the water meter last thing at night and first thing in the morning to detect leaks.
v In coastal areas, a reverse osmosis (RO) plant is an option for converting seawater for use in pools. However, acids and caustic substances are required to keep these systems clean, creating a waste stream that must be neutralised before discharged. Care should also be taken with siting. Most good RO systems incorporate waste neutralisation, making the process simple and efficient.

Spas

v To detect leaks, check the water meter last thing at night and first thing in the morning and carry out visual checks.
v Fit water-saving showerheads, dual-flush toilet cisterns and push-button taps in all facilities.
v Opportunities for capturing and rescuing spa pool water are limited due to the concentration of chlorine or bromine. Expert advice should be sought if you plan to redirect backwash water to irrigate the grounds or install a grey water recycling system for toilets.
v It makes sense to use water resources sensibly in your grounds, even where water is plentiful.
v Use rainwater harvesting techniques to divert rainwater from roofs and gutters into storage tanks.
v If possible, use grey water from baths and sinks for irrigation. Consider installing a treatment system that will enable you to use treated black water from toilets in the gardens.
v A well-designed and controlled irrigation system will deliver water when and where it is needed on a regular basis and will help plants to thrive.
v Do not use hoses for watering plants and avoid sprinklers on lawns.
v Avoid using high-pressure jets to clean paving.
v Condition clay soils with powdered or liquid gypsum to improve water penetration.
v Using your own organic compost will add nutrients and help retain moisture in the soil. You can also add polymers that help retain moisture.
v Match the choice of plant material to the climate, avoid laying lawns where water is scarce and select the type of grass carefully.
v Remove weeds regularly from garden beds as they compete with other plants.
v If a water feature is essential, give thought to the size, design and how quickly the water will evaporate.

Toilets

v Installing waterless urinals can save up to nearly 230,000 litres (60,000 US gallons) annually per urinal. Other techniques include using include passive infra-red devices, which initiate a flush when they detect activity or flush at shorter intervals at busy times. Timers that flush more frequently at peak times are another option, as is a sleeve-based urinal system, with a disposable sleeve to remove odours and flushes four to six times a day.

v Switching to low-flow or low-flush toilets produces big water savings – newer designs typically consume around six litres (1.6 US gallons), compared to 26 litres (7 US gallons) per flush in older models. Toilets with a dual-flush can save water by enabling guests to select a full or half-flush. Other water-saving toilet technologies include a cistern volume-adjusting device such as bricks, plastic containers, bags filled with water (“hippos”) or pebbles in the cistern. Finally, composting toilets, which do not require water, are suitable in remote areas and ecologically sensitive places where there is no/poor infrastructure.

Taps (Faucets)

v Changing standard taps on sinks to automatic, restricted or aerated models will also make significant water savings. Electronic controls can be retrofitted or installed and save up to 70% of water as well as proportional savings in heating, water treatment and sewage.

v Manual valve taps can be upgraded with either flow restrictors or aerators. Flow restrictors are washer-like discs that are installed in the tap head and reduce the flow of water by up to 9.5 litres (2.5 US gallons) per minute. Aerators replace the tap head screen, lowering flow by adding air to the water stream and saving 12 litres (3.2 US gallons) per tap per day. Self-closing percussion or push taps, which close automatically after up to 30 seconds are particularly suitable for cloakroom facilities in public areas. These can also be activated by passive infra-red sensors.

Showers and baths

v Low-flow showerheads, such as those that combine air so the pressure feels strong, can result in a cut of 95 litres (25 US gallons) of water in a 10-minute shower.

v In bathrooms, select the size of baths and basins carefully as it will have a dramatic effect on water consumption. Even using one litre less per bath per guest per year will yield huge savings. Also consider installing programmable controls to dictate the temperature and maximum fill level.

v Low-cost water conservation devices and expected water savings

Hi-tech filtrations systems

These allow hotels to reuse virtually all of the water that is normally lost to the sewage system. Dutch Water Group, a company that specialises in water solutions for the hotel industry, has pioneered a chemicals-free bioreactor system that combines a biological process and membrane filtration. It allows hoteliers to reuse 99.9% of drains water for irrigation, air-conditioning and laundry purposes. The filtration system does produce a “sludge” but this is compressed and only needs removing on average twice a year. reverse osmosis system works by pumping seawater under extremely high pressure through a very fine membrane to remove salt, bacteria, proteins and pathogens. It is then ready to drink safely.

Horizontal sprinklers

The latest models prevent water being wasted through evaporation, overspray and water run-off by watering turf on the surface in a bottom-up model rather than the typical sprinkler/top-down model. For example, the Jardinier Corporation’s Surface Flow system uses a series of pipettes snapped into a larger, horizontal pipe beneath the soil’s surface.

Pool drainage

Eliminate the need to drain a swimming pool and waste water with an Aquazerve unit that attaches to a pool pump to refresh the pool water every day, eradicating the need to drain the pool.

Recycled rain barrels

You can now buy water butts, such as those from Rainwater Solutions, made from 100% recycled materials with no pumps or mechanical devices and built-in overflow ports and screen traps to keep our mosquitoes.

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