Strattons is a small, independent, family-run hotel in Norfolk. In just one year (2010-11), the hotel managed to save over £16,000 by reducing food and packaging waste, increasing recycling to 98% and making savings in other areas such as good housekeeping and water use.
- Commitment to waste reduction reaps benefits
- Effectively managing waste at the hotel
- Getting staff involved
All waste produced in the hotel is segregated, weighed and recorded. Where possible, the waste is taken to the ‘recycling room’ for storage prior to re-use or recycling. Less than 2% (149 kg) of the hotel’s waste is sent to landfill.
This has led to a number of savings across the hotel that totalled £16,000 in 2010-11.
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WRAP - Strattons case study - FINAL.pdf
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