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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 077 Environment Status Review on Energy S E C T I O N 2 ENERGY FACTSHEET • Energy accounts for the largest share of operating costs in tourism facilities. • Energy is used for lighting, heating and cooling, ventilation, and powering appliances. • Most tourism businesses draw their electric energy from the national grid, whose power is generated from various sources: fossil fuels such as fuel oil and coal, hydropower, nuclear power, natural gas; and renewable sources such as solar, wind, bio-fuels and geothermal energy. • Apart from grid electricity, hospitality businesses use a range of other fuel and energy sources for water and space heating and cooking. These include fuel oil, natural gas or propane, solar and wind power, bio-fuels and geothermal energy. • What area of a hospitality business is the most energy-intensive? The answer depends on building configurations, climate conditions, heating and cooling requirements, levels of occupancy and activity, the energy sources used, and the energy-efficiency of appliances. • While some activities may require high amounts of energy, associated costs may be relatively low. Apart from pricing distortions, this could be due to the high energy-efficiency of equipment or the high calorific value of the fuel used. The UK Department of the Environment, Transport and the Region’s Energy Efficiency Best Practice Programme, provided the following estimates on energy intensity and costs based on energy consumption data from hospitality facilities in the UK: Estimates of energy intensity and costs in the UK % OF TOTAL ENERGY VOLUME % OF TOTAL ENERGY COSTS Space heating/cooling 48% 29% Kitchen and F&B outlets 15% 15% Water Heating 20% 12% Lighting 9% 11% Others 8% 23% • Energy management considerations differ in hot and cold climates. In hot climates air-conditioning is used to reduce temperatures and humidity, while in cold climates, heating systems are required to increase temperature and control ventilation and humidity. • Degree-day thresholds provide guidance to property managers on heating and cooling levels. They differ from country to country. Comparing outside temperatures with the degree-day threshold will indicate the levels to which buildings have to be heated or cooled. Degree-day thresholds are published ahead of time in energy and property management literature. • When carrying out energy audits it may be necessary to convert quantities of fuel into units of energy. The ‘input values’ for energy con<strong>version</strong> of commonly used fuels are given in the table below. ‘Input value’ means the energy being converted in the power/heat generation process. These input values must therefore be multiplied by the energy efficiency of the appliance to obtain the actual output of energy. Accurate data of the exact calorific values of fuels and the efficiency of equipment can be obtained from suppliers.
078 UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS Energy con<strong>version</strong> ENERGY CONVERSION DATA – INPUT VALUES Coal 1kWh = Kg x 8.05 Liquid petroleum gas 1kWh = m 3 x 25 Natural gas 1kWh = m 3 x 10.6 Heavy fuel oil 1kWh = litres x 13.3 Light fuel oil 1kWh = litres x 12.9 • It will also be necessary to convert values from watt-hours to joules or vice versa. The calculation is: 1 kilo watt-hour (kWh) = 3,600 kilojoules (kJ) or 3.6 megajoules (MJ) • Emissions from different fuels should be taken into account. The UK Department of the Environment, Transport and the Regions provides the following estimates: Carbon dioxide estimates 1 Though electricity is not a primary fuel, its production and distribution entail substantial energy losses and carbon dioxide emissions CARBON DIOXIDE EMISSIONS PER UNIT OF DELIVERED ENERGY Coal 0.32 Oil 0.28 Gas 0.19 Electricity generated 0.63 from an oil-fired power station 1 • The potential savings linked to energy efficiency are significant. Repair and good housekeeping measures will reduce energy costs by 10%. Retrofit and refurbishment options bring savings of 30% or more. S E C T I O N 2
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sowing the seeds of change AN ENVIR
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ii Foreword It is with great pleasu
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iv About the Sponsors Le Ministère
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vi Bass Hotels & Resorts Bass Hotel
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viii Table of Contents USER’S GUI
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x Unit 4: Environment Management Sy
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003 UNIT 1 WHERE DO WE STAND? THE S
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SECTION 1: THE STATE OF THE ENVIRON
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SECTION 4: CASE STUDIES ON EMS IN H
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THE SUSTAINABLE SITING, DESIGN AND
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166 Section 7 Case studies Learning
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198 SECTION 4: REUSE OF EXISTING BU
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200 SECTION 6: CASE STUDIES Environ
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PARTING THOUGHTS 211 “Expand your
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RESOURCES 213 The following is a li
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215 Unit 4 Being Green Keeps You Ou
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217 Introduction of Environment Imp
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Our natural ecologies today are in
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