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In the end, attention should be drawn to the fact that the effect of the staff involvement in efforts on reduction of energy, water and waste is often underestimated. In reality, the personnel including the cleaning and kitchen staff can implement very simple measures of good housekeeping on a daily basis, and small everyday savings can amount in the end of the year into a significant sum.
Lots of energy can be saved by switching off equipment when it is not in use (e.g., lighting and appliances when not needed in the kitchen, fridges in unused rooms, bar fridges and drink coolers during the night, etc). Consumption of water and energy can drop with by loading washing machines and dish-washers to their full capacity. The costs for cleaning agents can be brought down by putting optimal minimum amount of detergent while doing the dishes and laundry. The use of electronic mail instead of outdated fax and hard copies, use of double-side photo-copies and printing option, reuse of one-side printed paper for drafts and memos can contribute to reduction of waste volumes and volumes of purchase for the office.
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Separate Waste Collection and Composting | 8.4. More Aspects of Being Environmentally Friendly |
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