In our FOCUS ON features we choose a topic and delve deeper. Here we look at water usage across the hotel sector, what the industry can do to measure and reduce usage, and how to plan effective water stewardship.
According to the World Sustainable Hospitality Alliance a hotel can use an average of 1,500 litres of water per room per day. When you compare this with an average UK household using around 142 litres per person per day (or around 500 litres per average household per day) this is a significant figure.
What water usage are we talking about? Water usage covers everything from guests having a luxurious bath or long showers after a conference or a day’s sightseeing, to flushing toilets and the use of swimming pools and spas. And let’s not forget cleaning the rooms and laundry, which can account for 20 per cent of energy and 15 per cent of water usage at hotels.
So declining a room clean can really make a difference? Yes it can according to Accor; if all guests staying more than one night opted out of the daily cleaning of their room (except every third day), it’s estimated that up to four per cent of direct water consumption could be saved. For an average hotel this is the equivalent of 6,500 showers each year.
How much responsibility does the guest have for water usage and how far should hotels push this? There is a fine line when it comes to encouraging guests to use water more responsibly during their stay but it is possible to do it in a fun and creative way, including the guests in the why of that sustainable action. We wrote a review of the Social Hub Amsterdam, where there was a water meter depicting a polar bear standing on an iceberg which melted away the longer you were in the shower – more on that here.
How guests consume water can also be managed in more sustainable ways. Tom Spillane, vice president of technical excellence, for North America’s Vivreau, which supplies hotels with sustainable water solutions, says: “Guests hold some responsibility, but hotels need to lead by designing spaces and systems that make sustainable practices effortless. For instance, providing water refill stations in high-traffic areas like lobbies, gyms, and conference halls makes it easy for guests to access clean water while minimising waste.
“Elevating in-room water programmes with elegant reusable glass bottles encourages sustainable habits while enhancing the overall guest experience. Hotels should focus on educating guests through subtle yet informative signage, leaving them empowered rather than pressured to conserve water.”
And of course the water used in restaurant kitchens for cooking, washing up, the footprint of certain produce… For example, because of the amount of water needed to produce beef, which it was serving in the restaurant, Soneva took the decision to remove it from its menus (stocking a small amount to serve if requested) and encouraging guests to consider other options. This strategy resulted in meat consumption dropping by four per cent and fruit and vegetable consumption rising by 11 per cent, which the hotel group said was equal to a seven per cent reduction in environmental cost and a nine per cent reduction in financial costs.
If 1,500 litres per room per night is too much what usage should a hotel be aiming for? Vivreau ‘s Spillane says, “a hotel can use an average of 1,500 liters per room per day, but research shows that water savings of between 20 per cent and 50 per cent are possible in many hotels. While sustainability targets will depend on hotel type and features, a great starting point would be to reduce water usage per guest by 20 per cent by 2030.”
Is this possible? In 2023 Whitbread, owner of one of the UK’s largest hotel companies Premier Inn, announced it would cut water consumption by 20 per cent per guest by 2030. To achieve this the group was rolling out water-saving technology across its entire UK portfolio (more than 845 hotels) prioritising those in areas at higher risk of water stress where the Environment Agency (EA) has declared a drought. The group wanted to achieve this with the installation of upgraded WC valves, water-efficient showerheads, and flow restrictors on taps. More on that story here.
Why does water usage matter? It’s an issue because depending on the size of the hotel and the location of the hotel, water usage on this scale can lead to water scarcity in areas which may already struggle to provide for the local community. According to the Alliance, sometimes tourism can use more than eight times the amount of water a local population would use.
What is water scarcity? Water scarcity affects more than 40 per cent of the global population and is such a critical issue it is ranked in the top five global risks. A quarter of the world’s population face “extremely high” levels of water stress, and this leaves them vulnerable to the impact of drought and any increases in water use. In 2018, Cape Town experienced such a severe drought the city had to create initiatives to increase the supply of water and make provision for extreme water shortages. Parts of the tourism and hospitality industry had to adjust and rethink how to reduce water consumption to avoid what was then referred to as ‘Day Zero’ – when there would be not a drop left.
What can the hotel industry do about water scarcity in the regions where they operate? Last year we reported that Accor signed the CEO Water Mandate, which is an initiative created by the United Nations in 2007 to address urgent water issues. The hotel group joined 256 other companies, which have committed to the mandate. As part of the initiative Accor will create partnerships and accelerate “collective positive water impact in 100 priority basins by 2030.” You can see the map detailing the priority basins here.
Brune Poirson, chief sustainability officer at Accor said at the time: “When at least 50 per cent of the world’s population live under highly water-stressed conditions for at least one month of the year, we cannot operate hotels as we did before.”
Vivreau’s Spillane adds: “Both water and carbon stewardship must coexist in broader sustainability strategies, as they are deeply interconnected. Thankfully, awareness is shifting, and more hotels are recognising water as a measurable, valuable resource.”
How does a hotel start with water stewardship? “Hotels should begin with an audit of their water usage to understand key pressure points and identify savings opportunities”, says Spillane. “Next, clear water-saving goals should be established and communicated effectively to the hotel staff, ensuring they understand the best practices and proper maintenance of equipment for maximum efficiency.”
Implementing a staff incentive programme to motivate employees and encourage proactive efforts to reduce water waste and clear communication about initiatives also helps.
What about the supply chain? Last year Accor co-launched the Hospitality Alliance for Responsible Procurement – HARP with Hilton, IHG Hotels & Resorts, Marriott International and Radisson Hotel Group. Using responsible suppliers for guest water consumption (and how that water is delivered to the guest) is a key step in the process. Accor aims to eliminate single-use plastic water bottles from its properties this year – hotels are responsible for 150 million tonnes of single-use plastic each year – you can read more about that here and so the hotel group has a strategic partnership with BE WTR, a sustainable water brand.
Soneva also used its profits from its ‘Soneva Water’ (which is filtered, mineralised, alkalised and bottled on site in reusable glass bottles) to fund more than 500 clean water projects in more than 50 countries, providing clean water to over 750,000 people via charities such as Water Charity and Thirst Aid as well as the water the guests consumes.
We recently interviewed Natalie Campbell, CEO of sustainable water brand Belu Water. As part of Belu’s partnership with WaterAid, profits generated by hospitality partners such as The PIG Hotels and Corinthia London and workplace partners including Zurich, directly support WaterAid’s mission to provide clean water, decent toilets and good hygiene to communities worldwide. Belu gives its net profit each year to WaterAid and this year that figure hit £6.1 million (the amount it has donated since its partnership with the global water charity began).
To put that into context £6.1 million is enough to transform 410,938 lives with clean water, decent toilets and good sanitation over the 14 years of the partnership. Belu also provided hotels with filters instead of transporting bottles. Since its partnership with Handpicked hotels it has saved 1,012,805 bottles and 431 tonnes of CO2.
What can hotels do to be more efficient with their water usage? There are a lot of small changes, which can make a big impact. Start measuring – then you will have a benchmark and can set achievable measurable goals. Hotels can use the free water measurement tool by The Alliance, detailed below. In 2023 Meliá Hotels International created “digital twins” of the water infrastructure at its flagship Gran Meliá Palacio de Isora and Meliá Palma Marina hotels in Tenerife and Mallorca respectively. The so-called “digital twins” allowed Meliá to monitor and analyse data remotely and in real time, providing details of the daily water footprint of the properties, and differentiating between direct footprint (impacts related to the hotel’s direct activities) and indirect (impacts of the products and services purchased by the hotel), as well as breaking down the data between departments. More on that story here.
Other examples? Accor’s Water Plan saw its Mövenpick Petra hotel swap out 90 per cent of its guest room baths to showers, which resulted in a decrease in water usage from 45,000 m3 in 2019 to 27,000 m3 in 2023. It is aiming for a further 15 per cent reduction in room water consumption by 2025.
The London Heathrow Marriott hotel invested in its in-house laundry room appliances so that 1.7 million litres of water is saved annually – about the same as 11,800 average showers.
Hotels can also look at the Destination Water Risk Index (DWRI) – which rates destinations around the world in terms of high to low risk – to prioritise water stewardship and look at recycling water, using grey water and engage with existing water initiatives in the local community and share information.
How can hotels measure and report on their water usage? The World Sustainable Hospitality Alliance has the freely available HWMI method for hotels to use to calculate the amount of water used per occupied room per day and per area of meeting space per hour. The tool helps hotels benchmark, set achievable and measurable targets, create reports for RFPs and gives transparency for consumers. HWMI data can be used by hotels participating in the Cornell Hotel Sustainability Benchmark Index (CHSB) – the hotel industry’s largest annual benchmarking of energy, water, and carbon.
Is water usage across hospitality going to become more of an issue in the future? Vivreau’s Tom Spillane says: “Absolutely. Climate change and increasing urbanisation are intensifying water scarcity worldwide, especially in high-demand tourist destinations. With water costs rising and regulations tightening, hospitality must address water use strategically. Moving forward, innovation will be key, from on-site filtration systems to rainwater harvesting and wastewater reuse.
“However, it’s important to note that some sustainability initiatives, such as on-site water filtration systems, may increase water usage while significantly reducing carbon emissions and waste from bottled water. This highlights the need for a balanced approach that considers both water usage and carbon impacts, making them a critical part of a holistic sustainability strategy. Hotels that proactively adapt now will mitigate risks, lower costs, and build resilience for the future.”
Photo by Johnny Brown on Unsplash