Evaluation of water saving measures for mid-sized tourist lodging units: the case of Samos Island, Greece

  • Eleftheria E. Klontza Analysis and Simulation of Environmental Systems Research Group, School of Science, University of Aegean, 83200 Karlovasi
  • Eleni Kampragkou Analysis and Simulation of Environmental Systems Research Group, School of Science, University of Aegean, 83200 Karlovasi
  • Konstantinos Ververidis Analysis and Simulation of Environmental Systems Research Group, School of Science, University of Aegean, 83200 Karlovasi
  • Maria P. Papadopoulou Physical Geography and Environmental Impacts Lab, School of Rural & Surveying Engineering, National Technical University of Athens
  • Demetris F. Lekkas Analysis and Simulation of Environmental Systems Research Group, School of Science, University of Aegean, 83200 Karlovasi

Abstract

Hotel sector causes significant environmental stress in both natural and built up areas due to their consumption of water and energy. In addition, the production of large volumes of liquid and solid waste results in a significant environmental footprint. The use of water and energy by hotels is strongly linked (e.g. energy is consumed for hot water, operation of the pool, preparation of meals, etc.) and usually referred to as the water – energy nexus. Thus, for big consumers like hotels, water and energy consumption should be addressed collectively as water-saving measures can lead to a reduction in energy consumption. The aim of this study is to assess the environmental performance of mid-sized hotel units by analyzing and quantifying their use of water. An analysis using a two-step approach was made of 8 accommodation facilities located on Samos Island, Greece: (i) a mapping of water use by adopting an end-use approach, and then (ii) an assessment of saving practices using three main criteria: savings, cost of investment and payback time. The preliminary results indicate that for small sized lodging units, water consumed inside the guest rooms accounts for the majority of all the water used and low-cost water saving measures and actions can reduce the pressure on water resources without disturbing guests, while increasing the financial profitability of a hotel.

Published
2016-06-19
Section
Articles