Chiswick hotel will be the first to sign up for a net zero carbon commitment
Single-use plastic toiletries, hotel thermostats, and room service – all of the things we take for granted when we venture on vacation can come with high environmental costs.
The hospitality industry is a hotbed of carbon emissions, with research showing that the entire global sector must reduce its carbon emissions by 90% per piece by 2050.
“Hotels of all sizes are increasingly committed to dealing with their impacts. As the momentum builds, it is encouraging to see industry innovators leading the way and helping guide the entire industry to accelerate its path to a net positive, ”said Patrick O’Meara. , Interim Managing Director of the Sustainable Hospitality Alliance.
Aiming to set a new benchmark in sustainability, room2 Chiswick will take a “net zero carbon lifetime” approach when it opens in December.
Halfway between a boutique hotel and an Airbnb, the ‘hometel’ room2 in West London is designed to provide guests with a home away from home – and that means retaining all the eco-friendly practices they seek. are engaged in their own life. the spaces.
When was the last time you spotted recycling bins in a hotel room while traveling? It is, to say the least, rare.
Two years of planning has meant that the suites at room2 Chiswick will be adorned with aesthetically pleasing and custom-designed recycling bins to separate food waste, mixed packaging and general waste to be sent to waste-to-energy plants.
“It’s critical that we can best encourage our customers to have the easiest access to recycling – so convenient that when consumers have the choice, they make the right decision,” said Robert Godwin, Managing Director of Lamington Group and room2.
The whole life model involves paying attention to both embodied carbon, which is emitted during the production of building materials, and operational carbon, which is released during the use of a building.
Custom furniture has been made for room2 Chiswick from FSC certified wood which was manufactured within 10 miles of the hotel. To counter the carbon emissions released by the trunk-to-table process, more than 5,000 trees have been planted in UK forests.
The “millions of small changes” that have been implemented in the hometel add up to a much bigger picture, Godwin says.
“We need to focus on the biggest fruit at hand, which is carbon emissions,” he says.
He sees sustainability as an iceberg – people thinking there are only a few changes to be made, but below the waterline “it’s a huge subject that just keeps going down in different levels of complexity” .
Two rooms will be converted into “labs” to continue the learning required to bring about lasting change, with the collection of data on water use, air quality and energy behaviors of customers.
“For me, what is important is that we are trying to lift the veil and wake up the hospitality industry so that it can compete with us and make the same changes,” says Godwin.