Hotel SA September 2023

W O M E N I N H O T E L S
• The average benefit to cost ratio is 7:1. $1 spent
saves $7.
• Over 70% recoup their investment in one year, and
95% in 2 years.
• Average site saved 4c on every dollar of COGS.
• How to:
• Measure your food waste.
• Engage your staff
• Rethink your buffet – reduce food over
production. Staff can tell you what foods are
not eaten.
• Engage with suppliers about bespoke ordering.
It cuts your food purchasing cost.
• Repurpose your excess food.
Jessica Wundke, Manager Policy Reform at Green
Industries SA.
• Food waste diversion - get your waste into a
composting system, rather than landfill.
• SA system is great and leads to the regeneration of
soil in SA.
• Green Industries SA can assist, including tips and
signage.
• Single use plastics: discussion around compostable
options where single use can’t be avoided. (More on
this in future issues of Hotel SA.)
• You won’t be perfect first time. Look
back and reflect – what could we have done better?
• Make it a game. Make it a competition. Keep trying,
don’t give up.
Nick Palousis, Founder and CEO for 2XE.
• Spoke about ‘how to win’ by reducing energy, waste
etc to cut costs.
• About to launch a project with the AHA|SA. They
have assessed 70 pubs of all sizes.
“The boring stuff” tends be simple and provides
good returns:
• Refrigeration systems are the least maintained.
Clean the filters and condensing coils
• Lighting – upgrade to LED because it uses 80%
less energy and produces a lot less heat, so air
conditioning does not have to work as hard.
• Calculate your greenhouse gas emissions footprint –
government is mandating it for large business
next year.
• How do you increase revenue from being more
sustainable? Corporate customers want green
accommodation. It gets included in their emissions
data. Gives you a point of difference if you can
provide this information.
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