COLLEGE OF BUSINESS AND MANAGEMENT

DEPARTMENT OF HOSPITALITY MANAGEMENT

BAHCELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

TANDAG CAMPUS DARELL NIÑO E. LORONO, CHIA

Instructor I
 COLLEGE OF BUSINESS AND MANAGEMENT
DEPARTMENT OF HOSPITALITY MANAGEMENT
BAHCELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

CHAPTER 2
Energy Efficiency

eHM2: Sustainable Hospitality

Bachelor of Science in Hospitality Management
Study Objectives
• To describe the issues concerning energy
consumption in a hospitality operation and define the
term carbon footprint;
• To differentiate between renewable and
non-renewable energy sources;
• To describe solar, wind, geothermal, wave, hydro and
biomass energy;
• To explain carbon offsetting and carbon neutrality;
• To describe the process involved in an energy
management program; and
 COLLEGE OF BUSINESS AND MANAGEMENT
DEPARTMENT OF HOSPITALITY MANAGEMENT
BAHCELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

Energy Use in the Hospitality

Industry
 INTRODUCTION
Hotels are the largest consumers of energy not only in building
construction but also as establishments with complex installations, which
provide guests with high levels of multi-facetted comfort and exclusive
amenities, treatment and facilities. Many of the services provided to hotel
guests are highly resource intensive whether it concerns energy, water or raw
materials. A significant amount of the energy used is wasted leaving ample
room for intelligent measures of energy efficiency and conservation.
Renewable and non-renewable energy alternatives are typically not
compared with each other from the perspective of their entire lifecycle impact
and cost.
 INTRODUCTION

The carbon footprint is a measure of the impact the activities of

individual or business have on the environment and in particular on climate
change. It relates to the amount of greenhouse gases produced in
our day-to-day lives through burning fossil fuels for electricity,
heating, transportation and so on. The carbon footprint is a
calculation of all the greenhouse gases we individually
produce and is measured in tons or kilograms of carbon
dioxide equivalent. In some cases, it can be reduced or neutralized by a
variety of measures.
 RENEWABLE ENERGY USAGE

There are only two types of energy: renewable which is

unlimited and non- renewable which as we all have heard will
eventually run out.
Renewable energy includes wood or other biomass, wind
energy, solar energy, fusion and hydropower.
Non-renewable energy includes fossil fuels, coal, geothermal
energy and nuclear fission.
 SOLAR POWER

Passive solar design takes best advantage of natural sunlight and

airflow. Active solar energy produces limited quantities of electricity
or heats water pipes for guest hot water and other applications. Solar
energy is not constant, however. In winter, overcast skies, shortened
days and long nights restrict the use of solar energy. Solar water
heating is a sustainable source for hot water supply. Photovoltaic
solar panels are the third way to use the energy from the sun. The
electricity produced can either be used directly in the building or in many
cases sold to the local utilities company.
 WIND POWER

Wind turbines capture the kinetic energy stored in the wind and
convert it into electricity. Wind farms are constructed normally where
wind funnels through mountains or hills. Wind power is completely
environmentally safe; however, it can be intermittent. Significant power
generation requires a good deal of windmills in one farm, thus affecting
scenery.
 HYDROPOWER AND WAVE POWER

Hydropower is electrical energy that is generated by using the flow of

water through a turbine with a generator, usually derived from rivers or man-
made installations. An option for a restaurant operating in a mountain region,
where a river or stream provides a continuous source of flowing water, could
be a small hydropower system. For hotel properties located on a coastline,
wave power may be a future source of energy.
 GEOTHERMAL POWER

Geothermal power is energy that is gained by heat

stored beneath the surface of the earth. Pumps bringing heat
from beneath our feet can be used to directly heat hotels and other
buildings or used as a source of power that drives steam turbines to
produce electricity. In some places this heat source is close to the surface
and can provide a cheap and efficient source of energy. However, in most
surface areas bore holes would have to be made to uneconomical depths
to bring up the energy.
 BIOMASS
Biomass fuels are produced by converting plants or other biological
material into electricity. Biogas is one of the many forms of bioenergy
derived from biomass. Biogas is a mixture of methane and
carbon dioxide produced by bacterial degradation of
organic matter in anaerobic conditions which can be used as a fuel for
production of electricity and heat.
Main sources of biofuels are energy crops such as maize, rapeseed,
crop residues such as rice husks or some kinds of
biological waste. It can be used as a solid fuel or be converted into
liquid or gaseous forms.
 BUYING GREEN ELECTRICITY

As already explained in previous sections, green energy means energy

that has been produced in a more sustainable way. Public utility
companies are in some cases beginning to use renewable technologies, such as
wind, biomass, geothermal, hydro or solar for electricity generation.
A hospitality operation purchasing green energy should refer to labels
such as the European Green Electricity Network (EUGENE) label,
to ensure that the purchased energy really is green. This independent European
Ecolabel guarantees that the electricity comes from sustainable energy sources.
 CARBON OFFSETTING
Reducing carbon footprints by purchasing 'carbon offsets' is becoming a
popular idea throughout the economy and increasingly in the tourism industry.
Carbon offset programs essentially allow companies or individuals to
'make up' for the carbon dioxide created by their actions from creating
products or services, driving a car, to the energy needed to sustain a hotel
room. Many carbon emissions for the hospitality industry simply
cannot be avoided. Guests must fly, drive or take the train to
the hotel.
Carbon offsetting organizations make an estimation of the carbon
dioxide created during the hospitality guest stay and attach a price to it.
 STEPS TO ACHIEVING CARBON NEUTRALITY

• Step 1: Assess carbon footprint

• Step 2: Deduct emissions free electricity purchases
• Step 3: Implement emissions reduction measures
• Step 4: Compute remaining carbon emissions
• Step 5: Purchase offsets
• Step 6: Communicate carbon neutrality

Source: Clean Air/Cool Planet

 CARBON DIOXIDE BY THE NUMBERS

One ton of carbon dioxide is emitted when you:

▪ Travel 2,000 miles on a plane

▪ Drive 1,350 miles in a large sport utility vehicle
▪ Drive 1,900 miles in a mid-size car
▪ Drive 6,000 miles in a hybrid gasoline-electric car
▪ Run the average American household for 60 days
▪ Graze one dairy cow for eight months
 CARBON DIOXIDE BY THE NUMBERS

To offset 1,000 tons of carbon dioxide you could:

▪ Move 145 drivers from large SUVS to hybrid cars for one year
▪ Run one 600 kW wind turbine for an average year
▪ Replace 500 lightbulbs of 100-watt with 18-watt compact
fluorescent lights
▪ Replace 2,000 refrigerators with the highest-efficiency model HT
▪ Install 125 home solar panels
▪ Plant an acre of Douglass fir trees
 THE USE OF ENERGY IN HOTELS

A hotel can be seen as the architectural combination of three distinct zones,

all serving distinctly different purposes:

▪ The guest room area (bedrooms, bathrooms/showers, toilets)

▪ The public area (reception hall, lobby, bars, restaurants, meeting rooms,
swimming pool, gym, sauna etc.)
▪ The service area (kitchens, offices, store rooms, laundry, staff facilities,
machine rooms and other technical areas)
 ENERGY AUDITING

An energy audit is the systematic review of each fuel, and

energy consuming system in the establishment. It commences
with the collection, and analysis of all information that may affect energy
consumption and inspects the condition and performance of existing systems,
installations, existing management techniques and utility bills.
An energy audit is not an excuse for cutting energy consumption, rather
managing the usage to maintain and or improve hotel guest and worker
comfort. An annual energy audit is much like an annual
accountant's review, stating the past and current energy balance.
 ENERGY CONSUMPTION GOAL SETTING

Once a clear picture of energy consumption is created, goals for

improvement can be made. Measurability is an important key to the
success of an energy management program and helps the
establishment to identify progress and setbacks at operational level.
The energy management team should create departmental targets
and establish a tracking system to monitor progress. This system should also
embrace timelines for actions including regular meetings with personnel to
discuss completion dates, milestones and expected outcomes.
 ENERGY EFFICIENCY TECHNOLOGY

Heating, ventilation and air conditioning (HVAC)

Depending on the hotels' geographic location, HVAC can account for up

to 50% of a hotel's total utility costs: electricity, water, gas and fuels. The
latest generation of air conditioners consumes up to 30% less energy than
those manufactured 20 years ago. Modern chiller units not only save
energy but are even able to recover the heat they produce during operation.
The heat, which is normally expelled to the atmosphere can now be used to
pre- heat water for laundry or swimming pools, thus, creating savings.
 INTELLIGENT ROOM FUNCTIONS

Using so-called intelligent hotel-room systems, electricity can

be saved by adjusting air conditioning, heating and lighting systems
according to the guest's presence in a room. Some hotels have sought
benefits in this area by interconnecting the hotel's energy management
system with its property management system to ensure consumption
reduction when a room is unoccupied. The linking of energy use and room
occupancy presents a natural synergy for conservation.
 INTELLIGENT ROOM FUNCTIONS
Additional energy-saving initiatives for HVAC:

▪ Limit thermostat control in guest rooms and public areas.

▪ Use outdoor air for cooling where possible.
▪ Ensure heating and cooling cannot be provided simultaneously.
▪ Regular maintenance to optimize efficiency.
▪ Install curtains to control solar heat gain.
▪ Sunshade oriented windows with awnings.
▪ Insulate hot/chilled water tanks, pipes and air ducts.
▪ Insulate the entire building correctly.
▪ Zone guest occupancy and turn off heating/cooling on unoccupied floors.
 DAY LIGHT AND ELECTRIC LIGHT
One way to greatly enhance the thermal performance of windows is to install
Low-E glass. i.e. glass that is manufactured with a microscopically thin and
transparent layer of metal or metal oxide that reflects infrared 'heat' energy back
into the building.
Compact fluorescent lights (CFLs) use about 75% less energy than
standard incandescent bulbs and last up to 10 times longer. CFLs provide the
greatest savings in fixtures that are on for a substantial amount of time each day.
Light-emitting diode (LED) bulbs can provide bright lighting as well as
increasingly better color rendition with less energy use. Typical uses include cove
lighting in corridors, display lighting and increasingly different alternatives as the
technology continues to expand rapidly.
 DAY LIGHT AND ELECTRIC LIGHT
Additional energy-saving initiatives for lighting:

▪ Adjust lighting levels to demand and types of fixtures.

▪ Use time and motion sensors for turning off lights where appropriate.
▪ Use dimmer controls in dining and public areas.
▪ Clean bulbs and reflecting surfaces regularly for maximum efficiency.
THANK YOU