4.2.1 Energy consumption trends
Hotels and restaurants in Europe accounted for 11% of total energy consumption in the non- residential building sector in 2012, amounting to approximately 10.5 Mtoe.155,156 In 2000, energy consumption in European hotels was estimated to be 39 TWh (terawatt hours) or 3.4 Mtoe.157 Furthermore, the hotels sector accounts for 30% of the sector’s turnover. As such, it is assumed that the split in energy consumption between hotels and food services is about 30% and 70%, respectively. Figure 4.4 shows that energy consumption in the sector has declined steadily between 2005 and 2012158, which is opposite to the sector’s economic activity, and may imply greater energy efficiency.
155 BPIE (2011) Europe’s buildings under the microscope available at http://www.europeanclimate.org/documents/LR_%20CbC_study.pdf
156 Estimates are based on Odyssee database; which represents only 9 Member States (e.g., Denmark, France, Germany, Netherlands, Spain, Sweden, and UK).
157 Hotel Energy Solutions (2011), Analysis on Energy Use by European Hotels: Online Survey and Desk Research
158 Odysee database – energy data for the service sector
161
Accommodation (hotels) contributes to 1% of global energy consumption and associated CO2
emissions, making it an important but not major consumer of energy. There are 5.24 million hotels rooms in Europe, representing half of all global hotels.159 For most hotels, energy use falls in the range 200 - 400 kWh/m2/yr; however, the European hotel sector is dominated by small businesses, which provide around 90 per cent of the total number of rooms, and are less proactive about the environment than large hotel chains.
In Europe, the UN predicts a 4% decline in population from 740 billion in 2010 to 709 billion in 2050. Assuming current declines in sector energy consumption (2% per year reduction between 2005 and 2012) continue through 2020, after which it decreases at a slower rate of 1% per year through 2050, along with the predicted decline in population, projected energy consumption for the sector could be in the order of 8 Mtoe and 7 Mtoe in 2030 and 2050, respectively.
Figure 4.4 Energy consumption and turnover trend for accommodation and food sector
Source: ODYSSEE database on energy efficiency data: Energy consumption of hotels, restaurants AND Eurostat: Annual detailed enterprise statistics for services: Turnover in Accommodation and Food and beverage service activities (NACE_R2)
4.2.2 Energy usage profile 4.2.2.1 Accommodation
The main energy consuming activities in hotels are: heating, cooling, lighting, hot water use and other energy consuming activities by guests, preparing meals, swimming pools and other activities. 160 Figure 4.5 provides a breakdown of average energy use in European hotels.
Electricity accounts for approximately 40% of energy consumed in a hotel (HES, 2011)161.
159 HES (2011) Key energy efficiency solutions for SME hotels: Hotel Energy Solutions project publication, HES, 2011. Available at: http://hes.unwto.org/sites/all/files/docpdf/keyenergyefficiencysolutionsaugustfinalversion.pdf
160 Hotel Energy Solutions (2011), Analysis on Energy Use by European Hotels: Online Survey and Desk Research, Hotel Energy Solutions project publications
161 JRC (2011) Best Environmental Management Practice in the Tourism sector.
162 Figure 4.5 Figure 2: energy consumption by end use in European Hotels
Source: HES (2011) Key energy efficiency solutions for SME hotels: Hotel Energy Solutions project publication in JRC (2013) Best Environmental Management Practice in the Tourism sector.
Analysis on energy use by European hotels162 found that physical and operational parameters influence the energy consumption in a hotel. Physical parameters include:
■ Size, structure and design of the building;
■ Geographical and climatic location;
■ Type of energy and water systems installed;
■ The way the systems are operated and maintained;
■ Types of energy available; and
■ Energy use regulations and costs.
Operational parameters influencing energy consumption in hotels include:
■ The number of facilities (e.g., swimming pools, restaurants, kitchens, in-house laundry etc.);
■ Services offered;
■ Occupancy levels;
■ On-site energy practices; and
■ Culture and awareness of resource consumption amongst guests.
This is reflected in the energy intensity range found in European hotels, which is between 200- 400 kWh/m2/yr. At the upper end are luxury hotels with laundry and full HVAC, while the lower end includes budget hotels with no laundry and no/partial HVAC.
A high amount of wastage is associated with energy consumption in hotels. Guests can be given full control of thermostat settings and individual air conditioning units. These can be used simultaneously with open windows resulting in energy wastage. Additionally HVAC units are left running or on standby mode when the room is not occupied which is approximately 60- 65% of the day. 163
162 Hotel Energy Solutions (2011), Analysis on Energy Use by European Hotels: Online Survey and Desk Research, Hotel Energy Solutions project publications
163 Ibid
163 4.2.2.2 Food services
Figure 4.6 illustrates US EIA data for energy consumed in food service buildings. The Carbon Trust have stated that this is representative of energy consumed in this sector in the UK, and thus, may also be indicative of energy consumption in the European catering sector.
Figure 4.6 Catering energy consumption by energy use
Source: Carbon Trust (2012) Food preparation and catering sector overview
Kitchens consume a large proportion of energy in hospitality businesses. In the UK, the catering industry is estimated to consume 20,600 million kWh (1,770 ktoe) of energy per year.164 Over 30% of this is used in commercial catering businesses, hotels, and restaurants;
whereas, over 40% is used in non-commercial catering such as schools and hospitals. 165 Figure 4.7 provides a breakdown of energy consumption in pubs, clubs and restaurants. It illustrates that heating and lighting together account for approximately 60% of energy consumption. Cellar services are the second largest energy consumers, followed by cooking.
It is important to note that these values vary significantly from one business to another, depending on opening hours, and quality of customer experience.
164 http://www.carbontrust.com/resources/guides/sector-based-advice/food-and-drink
165 Hotel Energy Solutions (2011), Analysis on Energy Use by European Hotels: Online Survey and Desk Research, Hotel Energy Solutions project publications
164 Figure 4.7 Breakdown of energy use in pubs, restaurants and clubs
Source: Carbon Trust (2012) Hospitality sector overview in E.ON Pubs, Clubs and Restaurants
4.2.3 Opportunities
4.2.3.1 Accommodation sector
Based on industry benchmarks166, a reduction in energy consumption by 10-15% should be achievable using available technology. This equates to reductions on the order of 1 Mtoe in 2030 and 2050.
Therefore those organizations that have not had a strategic approach are more likely to yield significant savings more readily when a strategic and systematic approach is put in place.
With major renovations occurring every 7 to 10 years, some of the measures that hotel owners can implement include:
■ Energy conservation from heating (e.g. by installing double glazed windows to reduce heat transfer coefficient, reducing internal loads by using of high efficiency lighting systems etc)
■ Use natural cooling techniques (e.g. use of alternative cooling technologies such as ground cooling with ground-air heat exchangers, night ventilation techniques, fans etc).
■ Energy conservation from artificial lighting (e.g. by installing occupancy sensors, improved fluorescent lamps, luminaries etc)
4.2.4 Food service sector
■ Demand control ventilation167: Innovation opportunities include use of sensors in extraction linked to variable speed drives that can automatically vary the fan speed with the cooking load.
■ Exhaust air heat recovery168: Among the best practices especially for new-build facilities is the use of exhaust air heat recovery to preheat incoming water. This could take some load off the water heating system and enable smaller water heaters to be installed and used.
■ Commercial kitchens not equipped with energy-efficient equipment169: Evidence has showed that equipment used in commercial kitchens is only 50% efficient. Thus more
166 CIBSE Guide F; Energy efficiency in buildings
167 http://www.carbontrust.com/resources/reports/technology/contract-catering-sector-industrial-energy-efficiency
168 http://www.foodserviceconsultant.org/region/worldwide/investing-in-efficiency
169 http://www.greenhotelier.org/our-themes/energy-efficiency-in-the-kitchen/
165
energy-efficient equipment could result in significant energy savings. This includes electric induction hobs which are up to 50% more efficient than a traditional electric hob, open-top gas ranges with individual burners as they are more efficient than a large single burner, combination ovens that offer convection, steam and combination cooking, as they can reduce energy costs by around 50% because they offer faster cooking times,
■ Innovative insulation and intelligent control systems: Most equipment is under-insulated to keep costs down or to minimise the space it takes up, but new materials mean more efficient and thinner insulation. Together, insulation and advanced controls can dramatically reduce energy costs.