The Savoy Hotel in London is an iconic location. It was also one of the first five star hotels in London to separate and recycle its food waste. When the venue re-opened in 2010, it had a goal of being one of London’s most sustainable hotels.
As part of the initiative, it set ambitious targets for its waste and central to this ambition was food waste. By separating its unavoidable food waste it has achieved a recycling rate of over 90%, reduced its overall waste costs by £200 per week and, in 2012, this material contributed towards the generation of 216MWh of electricity – enough to light 35% of its guest rooms for eight hours per day – and saved more than 200 tonnes of greenhouse gas.
The hotel was recently awarded a Green Tourism Gold Certificate, the 2013 SRA Award for 'Best Food Waste Strategy' and 2013 Considerate Hotelier Green Team of the Year.< Back