When it comes to reducing a hotel’s environmental footprint, two key areas should be prioritized: food waste and single-use items. In this article, we’ll focus on the latter.
As part of creating a memorable guest experience, hotels often provide a range of complimentary amenities, both in the guest rooms and throughout the property. While these extras are appreciated, many of them are single-use items and contribute significantly to the waste generated by the hotel.
Step One: Identify the Single-Use Items in Your Hotel
Start by taking stock of what’s currently being offered. In guest rooms, common single-use items include:
- Paper cups
- Disposable slippers
- Plastic water bottles
- Toothbrushes and single-use toothpaste
- Razors
- Miniature toiletries (shampoo, conditioner, soap)
- Combs
- Tea bags and instant coffee packets
- Laundry bags
- Some welcome gifts
Behind the scenes, single-use items can also be found in kitchens (e.g., plastic wrap, disposable containers) and in administrative areas, such as printed reports in housekeeping, the front office, and management.
Tailor Your Approach to Your Hotel Category
There is no one-size-fits-all solution. The level of service expected at a five-star hotel may require certain extras, while mid-range or budget hotels might limit these to premium rooms or suites. Regardless of category, the goal is to provide what’s essential without unnecessary waste.
Rethink In-Room Offerings
Start by determining which items guests truly need. Many travelers now bring their own personal care products, so it’s no longer necessary to provide razors, toothbrushes, or combs in every room. Instead, offer these items upon request at the front desk.
Outdated items, such as miniature plastic toiletries bottles, can be replaced with elegant, refillable wall-mounted dispensers. This not only enhances the bathroom's visual appeal but also reduces housekeeping workload and restocking costs.
Similarly, replace plastic water bottles with refillable glass alternatives. Branded glass bottles not only look more upscale but also significantly reduce plastic waste. Over time, this change leads to cost savings and improves guests’ perception of your hotel’s sustainability efforts.
Finally, reconsider the welcome gift that could be offered; a full bottle of wine for one person in a room might result in most of the bottle going undrunk and could be replaced with a smaller, higher-quality bottle. Offering a whole basket of fruit will almost certainly result in most of the fruit being thrown away. In that situation, rethinking the product to be less wasteful can also lead to offering better products!
Plan for Operational Change
Transitioning to sustainable alternatives can be more complex than it seems. Before implementing changes, assess the impact on operations:
- Which products can be replaced with sustainable alternatives?
- What are the new responsibilities for each department?
- Will new processes affect time and labor in housekeeping, purchasing, or storage?
While eliminating stocked items will save storage space, refilling reusable containers may take more time. Clearly defining these new responsibilities and providing proper training will ensure a smooth and successful transition.
