According to a study by consultants PwC, the biggest costs assumed by hotel establishments are human resources (39%), followed by provisioning (22%) and in third place, water and energy (with an average of 9%). Although this figure varies depending on occupancy, category, size, climate zone and seasonality, the energy consumption of hotel establishments represents a significant item on their balance sheets – between 4% and 25%, out of which, around 60% corresponds to thermal consumption.
This is distributed into more or less equal parts between cooling (18-21%), heating (15-20%) and domestic hot water – DHW (24%). Heating, DHW, laundry and spa and swimming pool areas are the most usual consumers of energy, normally in the form of hot water, while the kitchens use mains gas.
Apart from the energy efficiency measures in the hotel sector aimed at reducing water consumption, temperature control and electricity, the other side of the story consists of working on solutions for energy production and distribution. And it is in this area that we should ask ourselves on what scale should we tackle this issue.
Article published in: FuturENERGY September 2014