This presentation provides an overview of solutions for Resource Efficiency related to Energy, Water and Waste in tropical climate zones

1. Resource Efficiency
in the Tourism Industry
Achieving Efficient Environmental
Management
13 & 14 November 2013

2. Overview
• Energy Management
• Water Management
• Waste Management
• Land & Facility Management

3. in association with
…and many more

4. Approaches
• Resource Efficiency is an attitude that pervades
through ALL levels of operations and involves all
levels of management, staff, guests, even suppliers,
all the time with customized approaches
• There is no one-single-solution or magic wand. It
involves awareness, willingness, understanding,
motivation, communication implementation and
rewards

5. Approaches
• Setup a Green Team/Task Force with members of all
relevant departments. It pays to have a ‘champion’ of
Resource Efficiency who constantly motivates and
reminds people, researches opportunities and
communicates results.
• Make it live: Measure and express in the companies
Sustainability Policy or CSR program

6. 1) Energy Management
• In General:
– Motivations for Energy Saving
– Measuring, monitoring, analyzing, communicating
• Energy Saving Opportunities
– Lights
– Rooms AC
– Refrigeration & Chillers
– Electrical engines
– Hot water
– Transportation

7. Motivations
• Motivations may vary:
– Saving money?
– Saving the planet?
– Looking ‘green’?
• Actually, the most valid motivation is ‘improving the business’:
research shows companies with good energy policies simply
do better overall, very much like companies that have good
HRD policies simply do better.
• This is an important and universal truth!

8. Electricity Usage

9. Starting
• Energy saving starts with
measuring and collecting
data on current energy
usage and costs, to
establish the base-line
against which
improvements and savings
are measured… and
maintained…
Chillers
Room lights
Public area lights
ACs
Fridges
Kitchens
Pumps
Hot Water
Garden lights
Transportation

10. General Understanding

11. General Understanding

12. Measuring & Monitoring
• Starts with an assessment:
– Determine energy user groups
– Count lights, AC’s motors, pumps, chillers, fridges, etc.
– Determine measuring points and monitoring methods
– Report and recommendations, INCLUDING communication
strategies

13. Measuring & Monitoring
• Good systems available with easy-to-install
(wireless) sensors, linking to central
‘dashboard’

14. Energy Saving Opportunities
• Lighting
• Room AC’s
• Refrigeration
• Motors and Pumps
• Hot Water
• Photovoltaic Energy
• Transportation

15. Saving Energy on Lighting
• LED Lights
• CFL Lights
• 30-80% Savings

16. Saving Energy on Lighting
Saving Energy on
‘normal’ fluorescent
lights in offices, kitchens,
back-of-house…
Starts the lights at full
power, then ‘dials back’
to 70%
Can save up to 30%

17. Saving Energy on Lighting
Energy-efficient “T5” fluorescent tubes in standard “T8” fixtures
save up to 47%

18. Saving Energy on Lighting
• Solar Lights
• 100% Savings

19. Saving Energy on Lighting
Lighting policy, turning
off lights when not in
use, mainly office and
public areas if not using
sensors

20. Room AC Controls
1) Room key card, using pre settings on what will be
turned on at activation, recommended AC pre-
setting 25°C
2) Manual AC settings by housekeeping, recommended
AC pre-setting 25°C
3) Information leaflet or sticker regarding
recommended room comfort temperature for guests
and why (healthier, less energy, less carbon)
4) Automated AC Control System
5) Replacing R22 with Hydrocarbon (Musicool)

21. Automated AC Control System
• Controls AC fan-coil based on occupancy of room
• Senses occupancy
• Senses open doors
• Wireless, installs in 20 minutes per room
• 25-40% savings possible
• No disruption of guest comfort
• Bit more sophisticated than ‘Ving’ key card, but same
principle

22. Automated AC Controls System

23. Automated AC Controls System

24. F&B Refrigeration
• Refrigeration
– Variable Speed Compressors (inverter-type)
– Retrofit Motor Controllers
– Use ‘food simulation’ thermostat
– Thermal Energy Storage to avoid peak hours, with
Phase Change Materials (1 m3 of this materials
can store 50 kWh ‘cooling’)
– Cases with 45% savings reported

25. Thermal Energy Storage
• Stores ‘cooling’ produced in off-peak hours for use
during peak hours
• Small: from room fridges to walk-in freezers
• Big: From 45 to 500 “TonHours” cooling per module
for chiller systems

26. Motors for Pumps, Lifts, etc.
• Variable Speed (or Frequency) Drives adjust the
amount of energy send to the motor according to the
actual load
• Most suited for motors
with variable loads
• 10-20% energy reductions
possible

27. Hot Water: Solar Hot Water
FREE energy from the sun
Benefit: reduced diesel fuel consumption by 50%, from 400 liters
down to 200 liters per day
Return-on-Investment can be as low as 24 months
Discovery Kartika Plaza Hotel Bali
The system consists of 144 flat
plate solar thermal collectors that
operate the hot water system from
7:30am to 6:00pm.
15-20 cubic meters of water is
heated from 30-60ºC each day.

28. Hot Water: Heat Pumps
• Basically a ‘reversed’ chiller, a Heat Pump “harvests”
and “concentrates” heat from ambient air (or from
water) into hot water
• 1 kWh electrical energy input produces 3-4 kWh
thermal energy output PLUS 2-3 kWh of cooling,
giving a COP of up to 7 if the cooling effect can be
used.
• Return-on-Investment can be as low as 18 months

29. Hot Water: Heat Pumps
Heat Pumps are
renewable energy
machines and are
considered ‘clean’
energy.
They use electricity but
very little and they save
a LOT of money on ‘dirty’
fuel
HEAT PUMPS CAN ALSO EXTRACT HEAT FROM CHILLER RETURN
LINES OR COOLING TOWER CIRCUIT TO SAVE ENERGY ON THE
CHILLERS!
Aston Bali

30. Hot Water: Heat Pumps
Aston Bali Case Study
New equipment supplied and installed:
- 3 Ecotech heat pumps of 30kW each for room's hot water direct
supply and for preheated water supply to the laundry
- 2 X 6,5m3 insulated and pressurized storage tanks
- Simons electrical boiler of 245,5kg/h for steam supply to the
laundry
- General Electric water softener filter unit of 1,8m3/h
ROI 1.5 years through replacement of fuel boilers
substantial savings for diesel fuel

31. Hot Water: Heat Exchanger
Works similar to the heat pump, but easy to retrofit
and can be installed individually for Split ACs

32. Photovoltaic Energy
Komune Beach Resort Bali
Grid-connected PV
Solar Energy is
becoming a feasible
option with
ROIs of 8 years
with equipment
guaranteed for up to 25
years

33. Transportation
• Staff transportation counts
• Guest transportation counts
• Supply transportation counts
• Think:
– Bus/Car Pooling for staff/supplies
– Electrical motor bikes
– Electrical golf carts
– Bicycle rental for guests

34. 2) Water Management
• In General:
– Motivations for Water Saving
– Measuring, monitoring, analyzing, communicating
• Water Saving Opportunities
– Flow rates
– Toilets & Urinals
– Storm water catchment
– Water recycling
– Water storage
– Avoid Leakage
– Reduce laundry (towel policy)

35. Motivations
• Motivations may vary:
– Saving money?
– Saving the planet?
– Looking ‘green’?
• Again the main driver is cost saving and scarcity of
resources
• Also Water=Life and can have effects on our health,
so providing good quality water is essential to
maintain market share

36. Water Usage
34%
39%
10%
2% 5%
1%
2%
3% 4%
Cooling System
Guest Rooms
Restaurant
Hotel Kitchens
Laundry
Gardening
Swimming Pool
Toilets
Staff/Workers

37. Starting
• Water saving starts with
measuring and collecting
data on current water
usage and costs, to
establish the base-line
against which
improvements and savings
are measured… and
maintained…
 Flow rates
 Toilets & Urinals
 Storm/Rain water
catchment
 Water recycling
 Water storage
 Avoid Leakage
 Laundry (towel
policy)

38. Measuring & Monitoring
• Starts with an assessment:
– Determine water user groups
– Ensure that all deep wells have a meter
– Determine measuring points and monitoring methods
– Check flow rates on all water outlets
– Check for leakage
– Report and recommendations, INCLUDING communication
strategies

39. Rooms
• Adopt water efficient flow rates
• Install water efficient fittings with “Excellent” ratings
• Install water efficient shower heads with “Excellent”
ratings
• Install water efficient dual flush toilet

40. Rooms
Towel and Linen policy
of reuse, reducing need
for water at laundry

41. Public Toilets
• Adopt water efficient flow rates
• Install water efficient fittings with “Excellent” ratings
• Install water efficient dual flush toilets
• Install water free urinals

42. In house laundry
• Recycle the rinse water for first wash
• Operate washing machines only when fully loaded
• Turn off and isolate the steam supply to equipment
when not in use (will conserve energy and reduce
make up water demand for the boiler)

43. Kitchen
• Adopt water efficient flow rates
• Install water efficient fittings with “Excellent” ratings
• Wash vegetables and dishes in a filled sink instead of
under running taps
• Do not melt frozen food or melt ice under running
water
• Use a low flow rinser for washing of dishes

44. Pool
• Set the operating water level in the balancing tank at
appropriate level to minimize overflow
• Check for leakages and repair
• Use pool cover to reduce evaporation (up to 7cm per
night at 26-28°C)
• Reuse backwash water for irrigation and cleaning

45. Pool
• Minimize pool chemicals (e.g. Ionizer system reduces
chlorine use by 95%)

46. Outdoor
• Use a watering can instead of running hose
• Install drip irrigation as it applies water slowly and
directly to the roots of plants
• Wash floors using mop and bucket instead of a hose
• If hose is used fix a spring loaded nozzle to the hose

47. Storm/Rain Water Catchment
• Install rain water gutters and filters
• Captured rain water can be used for the cooling
towers
• Captured rainwater can also be treated and used as
part of the water recycling process reducing the need
for ground water supply
• Rain water can also be used for irrigation

48. Water Recycling
• Treatment of waste water discharge into high grade
quality water will enable a facility to recycle water for
use in a wide range of applications within the facility.
• This technology not only delivers to your hotel the
highest quality water, it also decreases maintenance,
repairs and replacement of every appliance and item
of machinery that currently comes in contact with
the hotels water source.

49. Water Recycling
• ROI of 1-2 years
• Successfully installed and running in Aston Bali, Nikko
Hotel, Sheraton Beachwalk, Kuta Townhouses,
Discovery Kartika Plaza…

50. Waste Water (STP)
• A proper sewage treatment plant should be in place
with enough capacity to treat sewage
• Grey water of STP should be disposed properly
• Recommended to recycle grey water with
appropriate technology (e.g. Starfish…)
• Recomended STP system is a Bioseptic System using
active bacteria and minimizing the use of heavy
chemicals

51. 3) Waste Management
• In General:
– Motivations for Waste Reduction & Proper Disposal
– Measuring, monitoring, analyzing, communicating
• Waste Reduction & Management Opportunities
– Separation
– Reduction
– Composting
– Disposal

52. Motivations
• Motivations may vary:
– Saving money?
– Saving the planet?
– Government Compliance?
• With a proper waste management program in place savings in
operational costs can be achieved
• Proper separation and disposal of waste is important and can
be communicated through a sustainability policy
• Based on UU 18 year 2008 and UU 32 year 2009 there are
regulations to follow in regards to waste management and the
national rating tool is called PROPER
Of 44 hotels analized in 2011 only 11% were graded ”BLUE”
while all the other where rated ”RED”.
(Not complying to minimum standards yet)

53. Motivations
“UU 18 year 2008” on Solid Waste Management, is emphasizing that the
practices of proper waste disposal, waste reduction as well as recycling and
composting constitute the main pillars of a correct waste management and
should be implemented at all level.
This law also clarifies duties and responsibility that each sector, businesses
and individuals have in the implementations of these practices. Related
PERDA (peraturan daerah) already out in some provinces and districts.
“Businesses have the responsibility to ensure that third parties
employed for waste disposal are trustworthy and that “waste in
general” or “solid waste residue” (which is the waste of non
commercial value remaining after taking out recyclables and
organic fraction used for feeding animal/composting) is hauled
to a legal facility (TPA) and not disposed in private or public land
(illegal dumping).”

54. Measuring & Monitoring
• Starts with an assessment:
– Determine sources of waste generation
– Establish waste separation at source
– Determine measuring points and monitoring methods
– Waste going to landfill is best measured in weight or
volume
– Recyclable are best measured based on sales report
– Report and recommendations, INCLUDING communication
strategies

55. Separation
• Housekeeping should have wet and dry bins/bags
when collecting waste in rooms
• Kitchen should use wet and dry bins
• A proper garbage room is divided in sections for wet
waste (compostable, animal feed) and dry waste
(recyclables such as paper, plastic, glass…) an
remaining dry waste for landfill
• A separate B3 (toxic waste) room for light bulbs,
batteries, chemicals…

56. Reduction/Reuse
• No plastic bags in room bins
• Refill amenities
• No plastic laundry bags (use textile bag)
• Reusable slippers
• Reuse paper policy with double sided printing or use
non-confidential waste print for internal printing
• Refill ink
• Minimize plastic wrap and use containers
• Minimize packaging from suppliers (e.g. vegetable
and fruits in boxes instead of plastic)

57. Composting/Recycle
• Use organic wet waste as compost for gardens
• Food waste can be sold to animal farms as feed
• Old cooling oil can be used in oil lamps or sold for
biodiesel production (if available)
• For drinking water offer in glass bottles as can be
reused by supplier
• Buy recycled products

58. Disposal
• Make sure that a proper agreement is in place for
waste disposal and occasional checks of the supplier
are recommended to ensure there is no illegal
dumping
• Make sure that a proper agreement is in place for B3
disposal
• Proper disposal of sludge, grey water and grease

59. 4) Land & Facility Management
• Utilize gardens/green space for organic gardening
and local fruit trees
• Vertical gardens and Green walls cool down the
building, can be used to treat grey water and utilized
for farming
• In open areas use daylight and reduce the need for
lighting
• Ventilation in open areas is best achieved with fans

60. Summary
• Measure, monitor, audit, analyze….
• Many possibilities and opportunities to save energy
and water and to reduce waste, some with excellent
return-on-investment
• Each hotel will be different and different solutions
will apply
• Transitions HAVE to be made
• If you need help talk to an environmental consultant
or specialist on the specific topic (recommendations
available on request)

61. Next Steps
ReportAssessment Action Plan Implementation Monitoring
Policy Examples

62. THANK YOU
Christian Fritz
081999158549
chris@ecosmarthub.com