How to Start Reducing Pollution in Your Hotel or Restaurant

Pollution in the hospitality industry

Pollution is a leading cause of ecosystem collapse and biodiversity loss and a significant contributing factor in the climate crisis. The global hospitality industry is a mammoth machine, and how we steer it from now on will have enormous impacts on the future of our world. It’s also true that tourism and hospitality rely on the preservation of natural resources and often on areas of natural beauty; it’s in our best interests to safeguard these for the future of the industry.

There are five key types of pollution where hotels, restaurants and other foodservice businesses can examine their current practices and look for areas for improvement: air, water, chemical, light and noise pollution.

Air pollution

The F&B sector contributes to air pollution through the release of fumes from cooking, heating and cooling and transportation. Switching to renewable forms of energy can make a big difference to your footprint. Here are some areas to consider when it comes to air pollution in your restaurant or hotel.

• How do you heat your premises? Gas combustion from boilers is a major source of local pollution.
• In the kitchen, gas hobs and firewood ovens can both release pollutants into the air. In addition to their effects on the environment, these can also have negative health implications for kitchen staff. Consider making the switch to electrified alternatives, such as induction hobs.
• If you own and operate vehicles that run on petrol or diesel, these engines will also contribute to air pollutions, producing carbon dioxide, carbon monoxide and oxides of nitrogen.
• As we discuss in further detail in this article, exploring the footprint of your supply chain can greatly multiply your overall impact. Carbon isn’t the only metric to look for when examining and evaluating your current suppliers: are there ways to exert your influence upstream to reduce air pollution?

Why not download our free toolkit, designed to support the transition to renewable energy sources? With expert advice and real-life examples from businesses that have successfully made the switch, this is a valuable resource for any hospitality business considering the move to clean energy.

DOWNLOAD THE TOOLKIT

Water pollution

Water pollution happens when toxic substances enter bodies of water such as lakes, rivers and oceans. Whether dissolved or suspended in the water or landing as deposits on the bed, these substances degrade the quality of water, causing severe damage to aquatic ecosystems. Pollutants can also end up contaminating our water supply. The hospitality industry causes water pollution in a number of ways; here are some for your business to consider.

• Wastewater disposal is a key concern for any business. Without proper treatment and disposal, wastewater can have severe impacts on both marine life and the lives of people downstream.
• Many hotels have now installed their own sewage treatment plants, which can greatly reduce pollution while also allowing for reuse of clear and grey water. Depending on your business type and size, this might be a worthwhile investment.
• In the kitchen, make sure you have clear policies in place for dealing properly with fat, oil and grease disposal – this includes animal fats in scraps of food, cooking oils, lard, butter and gravy, as well as fat-based food products like mayonnaise, salad dressings and dairy products. Washing these down the sink is disastrous for our water systems, clogging pipes with hefty ‘fatbergs’ (yes, really!). These blockages can lead to sewage spills directly into our waterways and even cause untreated wastewater to back up into businesses and homes, resulting in steep costs for clean-up and restoration.
• Place signs in on-site bathrooms to educate guests on the dangers of flushing the wrong kind of waste, including wet wipes and sanitary products, which also cause sewage system blockages.
• Think about the materials used in bed linen and other washable fabrics. Microplastics – tiny pieces of plastic smaller than 5mm in size – have been found in fish and other animals, and there is evidence that they can cause physical harm to small creatures in a number of ways. Over time, synthetic fabrics can shed microplastics from threads and micro-fibres in washing machines, entering rivers and oceans from there.
• What impact does your menu have on water pollution? Meat production, in particular, can deal severe blows to water systems. Agricultural run-off is one of the leading causes of eutrophication, which can lead to loss of subaquatic vegetation, change in species composition, coral reef damage and oxygen-depleted waters (or ‘dead zones’) that can destory entire ecosystems.
• Again, examine your supply chain, asking the farmers, producers and suppliers in your network are working to reduing their own water use. Even having a conversation can inspire positive change and provide opportunities for collaboration.

Chemical pollution

Chemical pollution has a knock-on impact, affecting indoor air quality for staff and guests while also often being washed down sinks and drains to end up in the water supply. If the use of eco-friendly chemicals in the hospitality sector becomes ‘the norm’, this will make a significant difference to our natural environment. Many chemicals also have serious long-term health implications, especially for cleaning staff who are exposed to these on a daily basis.

• Conduct an audit of potential toxic chemical use in your business, involving the cleaning team or housekeeping department who will have on-the-ground insights.
• This should include the function of each room type, how each should be processed and the chemicals required.
• Assess and consider the active ingredients in your cleaning supplies, disinfectants, laundry detergents and even pest control initiatives. Look for options that clean thoroughly, are biodegradable, leave no solvent residue and have no ill effect on indoor air quality.
• While the covid-19 pandemic brought disinfectants into more common use, these chemicals should be used sparingly and only on touch points (e.g. door handles) or where there has been an accident involving a spill of bodily fluids. For best practice, use a ‘green’ cleaner to clean the area in question thoroughly, then disinfect only what needs to be disinfected.
• Beyond day-to-day operations, consider the chemicals used in longer-term investments and design choices, too. From the paint you choose for your walls and how your car park is paved to the chemicals used in your swimming pool, it’s important to ensure that any potential for pollution is kept to a minimum.
• Throughout your supply chain, look to partner with suppliers that offer a range of sustainable options, driving positive change across your supply chain.

Light pollution

Artificial light at night is a driver of biodiversity loss that is often overlooked – but with the world getting 2% brighter every year, this should be on the radar for every business. This type of light affects natural and critical behaviours like foraging, reproduction, migration and predation in animals and insects. Carry out a risk assessment of your operations to understand if, how and where you are contributing to light pollution. There are best practices that can be used to reduce your impact. For example:

• Only add lights for specific purposes.
• Design your lighting to light only the intended area.
• Use adaptive light controls to manage timing, intensity and colour.
• Use non-reflective dark coloured surfaces.

Noise pollution

Noise pollution is a threat to wildlife, interfering with migration and echo-location, drowning out warning and mating calls, and making it harder to hunt and to avoid predators. In 2019, researchers at Queen's University Belfast reported that it’s not just birds and mammals who are affected by noise pollution, but that even snails, spiders, frogs and fish can suffer adverse effects. Here are some focus areas for reducing noise pollution in your business:

• Good design can go a long way to addressing noise issues in buildings, and good insulation can successfully mitigate the noise that transfers to the outdoors. Insulate better using noise-dampening wall panels and ceiling tiles, choose soundproof windows and install doors that don't slam closed. Prioritise function areas where loud music will be a regular feature.
• Manage access to areas where wildlife is at risk to provide quiet periods. Using signage to establish quiet zones and/or periods can result in a significant decrease in noise pollution.
• Implement a no-fireworks policy for events like weddings or New Year celebrations.
• Use electric vehicles for transport where possible, supporting carbon and noise reduction. Regulate the use of noisy equipment and ensure proper maintenance.

Learn more about the Food Made Good Standard here and start your journey to transparent, measurable sustainability credentials today!