Why the benefits of energy efficiency go straight to the bottom line

4th November 2009, 2:30pm

This week sees the Department for Environment, Food & Rural Affairs (Defra) launch a new campaign urging caterers to reap the benefits of energy efficiency. Philippe Rossiter, chief executive of the Institute of Hospitality explains why businesses can't afford to miss out.

"The need to maximise resource efficiency and reduce waste are key issues to be addressed by all organisations, of all sizes, within the sector.

For example, by making a number of small and relatively straightforward changes, such as turning the thermostat down one degree or switching off unnecessary lights, organisations can significantly improve their energy efficiency. Even for smaller organisations, these changes can not only reduce carbon emissions, but fuel bills too.

All organisations have a responsibility not only to the environment, but also to their employees and to their customers to improve efficiency and reduce waste. The DEFRA resource efficiency campaign is an excellent means of raising awareness, particularly among SMEs, about the help and advice that is readily available.

I would urge all business owners in the sector to take the lead, and explore where they could improve efficiency, and, as a result, reduce their costs.

As an industry, we may not be able to tackle climate change alone, but we are able to pursue sound policies on waste management, recycling, energy efficiency and water conservation. Customers will thank us for our initiatives, society will be the better for them, and, most important of all, the benefits will go straight to the bottom line."

Related Articles:

• 04 Nov 2009 - Catering and hospitality businesses urged to cut down on waste

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