More than 50 Irish Hotels took part in "Greening Irish Hotels", the first Irish initiative to reduce the environmental impact of the catering sector. The initiative involved each participating hotel undergoing a detailed cleaning production audit and developing cleaner production programmes. Overall more than 1,000 tonnes of waste was diverted from landfill, carbon dioxide output was reduced by 3,000 tonnes and more than 5,000 tonnes of water was saved.
“The Irish Hotel industry has been environmentally benchmarked for the first time in this plot programme, which has delivered the blueprint for better, greener business for Irish hotels,” said Larry Stapleton, director of the Environmental Protection Agency’s Office of Environmental Assessment. “We would like to see the momentum from this programme to be carried forward. It is replicable across the whole accommodation and catering sectors and can also serve as an example to other service sectors and thus promote the greening of the Irish economy.”
The programme was developed by the Irish Hospitality Institute and part funded by the Environmental Protection Agency. 56 hotels were involved in the programme in more than 20 counties. They included 3, 4 and 5 star hotels ranging in size from 30 to 255 bedrooms. Training sessions and workshops were held throughout the programme and best practice standards were identified.
“The Irish Hotel industry has been environmentally benchmarked for the first time in this plot programme, which has delivered the blueprint for better, greener business for Irish hotels,” said Larry Stapleton, director of the Environmental Protection Agency’s Office of Environmental Assessment. “We would like to see the momentum from this programme to be carried forward. It is replicable across the whole accommodation and catering sectors and can also serve as an example to other service sectors and thus promote the greening of the Irish economy.”
The programme was developed by the Irish Hospitality Institute and part funded by the Environmental Protection Agency. 56 hotels were involved in the programme in more than 20 counties. They included 3, 4 and 5 star hotels ranging in size from 30 to 255 bedrooms. Training sessions and workshops were held throughout the programme and best practice standards were identified.
