The Cape Verde Hotel and Tsogo Sun chain are proving how the hospitality industry is implementing innovative ideas to make a difference.
Cape Verde is the only hotel in the world to be LEED Platinum certified for both design and construction as well its operation. LEED stands for Leadership in Energy and Environmental Design. It is a green building certification from the United States Green Building Council and the hotel also has a 6-star rating from the Green Building Council of South Africa.
As part of this rating, Cape Verde Hotel’s grey water recycling system saves an average of 6000 litres a day by ensuring that water suitable for drinking is never flushed in the toilets. Rain water is collected in a 40 000 litre stainless steel tank in the basement, which feeds the drip irrigation system. There are also low-flow fittings on all taps and shower heads. The hotel gym is home to three different pieces of energy-generating equipment, namely a bicycle, a recumbent bicycle and an elliptical machine. Each of these machines displays the amount of instantaneous power being produced by the user and a separate panel displays the cumulative power produced; this power is then fed into the building’s energy grid.
Earlier this year Tsogo Sun implemented the Bokashi Bran Food Waste Recycling system at its Silverstar Casino, in an effort to reduce food waste. At the waste area, the food waste is processed through the Bokashi Bran Waste Station machine where it is macerated and dewatered. The softened food waste is then layered with Bokashi, ready to be commercially composted. Since its implementation, the process led to a 76% reduction in the tonnage of food waste, going from 44 tonnes to 10.6 tonnes in three months.
Tsogo Sun’s Montecasino hotel has implemented recycling across activities on the property, where all waste – including wet, dry, paper, plastic, cans, glass and polystyrene, as well as hazardous waste – is recycled at a level of 65% of waste generated. In a bid to save water, a trial phase to reduce water consumption in urinals has been implemented in two toilet facilities to assess the effectiveness of the bio-dome units, which neutralise the uric acid build-up while reducing water consumption.
Such initiatives show that the hospitality industry is adopting innovative and highly sustainable practices which achieve efficiency. By making greener choices these hotels are making sure that every little bit can go towards positively impacting the environment.