Hyatt Sustainability Report: Waste Intensity Cut 3%
In 2010, the year Hyatt began recording its waste intensity, the company produced 2.1 kg of waste per guest night. By 2011 this figure had dropped to 2 kg of waste per guest night.
At the company’s Park Hyatt Maldives location, every visitor is given a briefing on how to reduce their environmental impact on the local island. The hotel’s “Green Team” runs “Waste Awareness” workshops on neighboring islands and also holds periodic beach clean-up days. Hyatt describes the hotel’s recycling regime – where even glass is crushed and reused – as “diligently implemented.”
The company has a goal of reducing its waste intensity by 25 percent by 2015 against the 2010 baseline, and now boasts recycling at 88 percent of its hotels, the report says.
In terms of greenhouse gas emissions, progress has been slowing. Despite a 10 percent drop since 2006, the hotel chain’s greenhouse gas intensity flatlined from 2010 to 2011 at 141 kg of CO2 equivalent per square meter of space. The company has a goal of reducing its greenhouse gas intensity by 25 percent by 2015 against a 2006 baseline.
The Grand Hyatt Singapore has a trigeneration system that converts waste heat into electricity, heating and cooling. The system reduces carbon emissions by 1,200 tons a year, and electricity use by about 12 percent and diesel consumption by 60,000 liters annually.
In October 2011, the company was one of a group of 12 hotel chains, including Hilt0n and Marriott, that announced plans to create a single methodology for calculating carbon footprints and emissions.
Hyatt’s energy intensity showed a less that 1 percent improvement year on year, from 1,242 megajoules of energy per square meter of space in 2010 to 1,233 in 2011. The 2011 figure represents a 9 percent decrease in the metric since Hyatt’s 2006 baseline, but progress has been stuck at around a 9 percent reduction since 2009. Hyatt is targeting a 25 percent reduction by 2015 measured against the 2006 baseline.
Despite the somewhat-stalled progress, the hotel chain does have a number of energy efficient measure installed in its hotels. Hyatt now has energy-efficient lighting at 97 percent of its locations. Energy management systems that can centrally adjust guestroom thermostats are installed at 29 percent of its hotels. Hyatt regularly integrates energy management systems into new construction and renovations, the report says.
Hyatt Regency Dusseldorf in Germany has been fitted with a system that pipes moderate-temperature groundwater around the building, helping regulate the interior temperature. As a result, the hotel needs only what Hyatt calls “marginal” heating and cooling throughout the year. This water is also used for flushing toilets, rather than use potable water.
The company’s water intensity stayed at 0.72 cubic meters per guest night from 2010 to 2011. Since its 2006 baseline Hyatt has reduced this metric by 7 percent. It has a goal of cutting its water intensity by 20 percent by 2015 compared to the 2006 baseline.
Last year the company replaced 2,500 3-gallon-per-flush toilets with 1.28 gallon-per-flush units. Hyatt has installed water-efficient fixtures in more than 90 percent of its hotels. The Grand Hyatt Dubai uses such water saving technology as capturing condensation from its air conditioning units and treating grey water for its cooling towers. These initiatives help the hotel save 3.9 million gallons of potable water per month, the report says.
The chain also uses an optional towel and linen reuse program at 95 percent of its hotels and has initiated laundry practices such as reusing water or using cold water washing detergents, in an effort to cut water consumption (see graphic, below).
The Hyatt report was compiled using the Global Reporting Initiative 3.1 guidelines, and is graded level “C”.
According to a study released in October, chain hotels, such as those run by Hyatt, are doing a better job at promoting sustainability than their independent rivals.
Washington State University researchers found that chain hotels are more likely to use energy efficient light bulbs; train staff to turn off lights, heaters and air conditioning in unoccupied rooms; buy in bulk to reduce packaging; use safer cleaners and chemicals; and give guests tips on how to save water and energy.
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