London’s Savoy Hotel is to turn its food waste into renewable energy.
The hotel is currently closed for a £100m refurbishment, but when it is reopened it is hoped that enough energy will be created to power 10 per cent of its guest rooms.
Simpson’s-in-the-Strand - The Savoy’s restaurant - will be using the recycling process during the refurbishment.
The Savoy eco-champion Debra Patterson said: “We’re working hard to ensure that when The Savoy reopens it will be the most environmentally responsible hotel in London. Finding a sustainable solution for our waste is an important part of this process and that extends to our food waste.”
Waste from food preparation and plate scrapings are sorted into separate bins provided by recycling management group, PDM. The company currently collects the waste weekly, which is then taken to PDM’s organic biomass-to-energy renewable power plant. When the hotel reopens the waste will be collected daily.
PDM commercial director Philip Simpson added: “For the hospitality sector, recycling food waste is the next important win, not only helping to improve environmental credentials but also saving costs when it comes to waste disposal.”
Fairmont, which owns a collection of hotels including The Savoy, has implemented the Green Partnership Programme in many of its hotels, which includes waste reduction and energy management.
Unique to The Savoy will also be a process that utilises the heat energy rejected from kitchen freezers and coolers to pre-heat domestic hot water. At Fairmont St Andrews in Scotland the hotel’s used cooking oil fuels the hotel’s shuttle bus once it has been converted into biodiesel.
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