The Savoy Hotel in London is aiming to become the most eco-friendly hotel in capital, once current renovation plans have been completed later this year.
Central to these plans include a generator that will run on scraps of food. Recycling leftovers and kitchen waste will help to cut the hotel’s electricity demands on the national grid by up to 50 per cent.
“The Savoy is taking the lead on being environmentally friendly and we hope to encourage others in the hospitality industry to follow suit,” says general manager Kiaran MacDonald.
“The food initiative is one example of how we will reduce our carbon emissions by 3,332 tonnes. That’s the equivalent to saving 1,280 acres of trees,” adds MacDonald.
Other initiatives will include supplying hot water throughout the hotel by using rejected heat from the kitchens’ coolers and freezers, and a system that monitors the efficiency of energy usage in all public areas.