Water scarcity isn’t just a local problem – it’s a global crisis. Fuelled by population growth, climate change, and tethered by underfunded infrastructure, the lack of consistent, clean and affordable water threatens the health and economies of populations everywhere.
For no one is water, as an economic commodity, more sacrosanct than for seasonal hoteliers, whose livelihoods depend on filling pools, washing pots and satisfying holidaymakers, intent on indulging amid the summer heatwaves. For the leisure sector it presents a challenge, how can they sustainably reduce water costs while also gratifying their customers? The first step lies not in engineering, but human behaviour.
Water reduction works in two stages: first, reduce the amount of water we use; then, reuse whatever you can. The great news for hotels is that reduction rarely means investment in infrastructure.
Simple signage in bathrooms reminding punters to think about shower length, or to reuse towels, works. Crucially, conservation does not mean compromise for the customer. The modern traveller is more environmentally conscious than ever, and this presents an opportunity to embed sustainability into the customer experience. The World Tourism Organization’s (UNWTO) Tourism Sustainability Report 2023 notes that 73% of global tourists prefer to stay in hotels that apply sustainable practices(1). Furthermore, corporate travellers are increasingly keen to do business with resorts that align with their own ESG credentials.
Operationally, behaviour and training are just as important. Data is king and this means designing metering and sub-metering so that anomalies can be spotted and data can be used for targeted training. One client in Mallorca installed a simple monitor in a guest bathroom to understand why the site’s water consumption was worryingly high.
Incredibly, the data showed that cleaners were flushing the toilet over ten times per clean. Staff training reduced the usage, and when extrapolated across every bathroom and kitchen onsite, the savings were significant.
While swimming pools remain a huge challenge, ensuring coverings are routinely placed can reduce evaporation. If strategically placed, coverings also shelter pools from the wind to reduce surface water loss. Working with horticulture teams on planting drought-tolerant flora can reduce the strain on already limited irrigation.
Far from walking on water, the beauty is that these low-tech, high-impact steps cost nothing compared to major plant upgrades.
Once we have cut demand, the next phase is reuse. Rainwater harvesting is the first step – collecting water from roof surfaces, filtering and storing it for irrigation and supplying flushing water to toilets. Greywater systems go further, taking lightly used water from showers and basins, treating it and re-using it. These systems require careful design at concept stage, including plant rooms, and treatment equipment, but in water-stressed regions they are simply a must.
Again, success is embedding these measures into the commercial heart of the business. Comfort for the customer is paramount and while reused water is delivered invisibly, guests are invited to indulge in high efficiency taps, bringing them on the journey of sustainable leisure.
Ultimately, all hotels are different, so a tailored solution to each operator is important. That said, they are almost all united to achieve sustainability accreditation (incl. BREEAM) and with it comes access to green funding and further opportunity to improve their offer.
Days in the sun
So, the strategy is clear: reduce first, then reuse. Start with human behaviour, driven by measurable and actionable monitoring. Next, build in engineered solutions including rainwater harvesting, greywater recycling, efficient plant and fittings to close the loop. And fundamentally, use the opportunity to enhance, not impair, customer experience.
Global water scarcity is not going away, but hotels that embrace sustainability in luxury will be the ones, along with their customers, who continue to enjoy their days in the sun.
[1] The growth of sustainability in hotels: An industry in transformation
About the author:
Anthony Hume BEng (Hons), CEng MIET