MEIKO (Asia) Techcentre Private Limited 65/8, 1st Floor, Agara, Sarjapur Ring Road, Bangalore 560102, India
Phone: +91 80 4201 0014/15, Fax: +91 80 4201 0016 E-Mail: email@example.com
The London Heathrow Marriott maintains a 100 per cent recycling program that utilizes organic waste to fuel incinerators and eliminate landfill.
Featuring five floors, 391 rooms, 2 suites, 14 meeting rooms and 810 sq.m. of total meeting space, the hotel also features its own rooftop greenhouse and garden 22 metres in the air, supplying the restaurant with herbs and vegetables. Rainwater is harvested for watering the plants.
Solar panels and a windmill installation on the roof provides enough power to light up the LED Marriott sign, saving 12 tons of carbon dioxide emissions per year!
Two electric car charging points have been installed. Any guest staying at the hotel with an electric car can park and charge their car for free.
Car park lighting features new LED bulbs saving the hotel approximately £7,500 a year and reducing the carbon footprint by 17 tons annually.
The hotel saves one litre of water on every toilet flush through a very simple hotel-led initiative. Using plastic bottles recycled from bedrooms and the restaurant, the hotel put a 1 litre plastic water bottle filled with 1 litre of water in each cistern. This displaces 1 litre of water. Based on one flush a day, the saving in one year was 121,925.25 litres. Installation of flow regulators on sinks and showers also saves 3 litres of water per minute.
A ‘Responsible Visitor Charter’ offers useful tips encouraging guests to be environmentally aware. Staff training includes a green topic discussed daily. Quarterly meetings feature a ‘Green Update’ presentation to ensure that all staff know about the latest initiatives.
London Heathrow Marriot also participates in the annual Earth Hour event by turning off all hotel lights for one hour, raising guest and associate awareness on climate change and showing support for a more sustainable future.
Jim Shields, Head of Hotel Engineering admits that, “Sustainability, saving energy, being ‘green’ is the first thing I think of when it comes to any project.”
Marriott’s policy is to invest to make savings. Some £30,000 was invested in the new car park lighting, which according to Shields, will deliver pay-back in less than three years. “The old lights used 320 watts each; the new ones just 90. The light is more natural, covers more of the area, emits less light pollution and, overnight, crime in the car park evaporated!”
INVEST FOR THE FUTURE – FROM THE TOP DOWN
General Manager Ron Vos leads the drive to sustainability, “We want to be the ’greenest’ hotel in Heathrow and the hotel team are all enthused to achieve this. Our green philosophy matches that of many guests and our clients – resulting in closer relationships and engagement. It has also been a contributing factor in finding high-profile business partners and getting additional publicity for the hotel.”
So when it came to choosing a new dishwasher, Vos and his team dedicated themselves to finding the most sustainable machine on the market. The existing dishwasher was using between 200 and 230kW/hr, which matched the consumption of the rest of the hotel! First thing on the agenda was to compare the performance of a number of suppliers.
A tender process to choose the new dishwash supplier shortlisted three, including Meiko.
Jim Shields explains: "We asked each of the three for key benchmark information relating to energy, water and chemical consumption. What we were asking for is quite basic data, so we could calculate energy, chemical and water usage relating to the number of hours our new machine would potentially be in use (for the purposes of this exercise 10 hours per day, 365 days per year).
“We were quite prepared to balance the initial purchase cost with the potential annual running costs and wanted a comparison to give us a true picture of the cost of owning the new dishwasher.
"I have to say Meiko’s response was clear and concise and showed that the Meiko machine would pay for itself in year three or four. The other two responses were quite vague on this point at first. We did eventually get the data, but it was not presented clearly and had to be pulled out of a lengthy pitching document. I was quite surprised and think they were just not geared up for it. These were quite basic questions and the lack of clarity made me think ’were the other potential suppliers trying to hide something’?
“Compared to what we had before, it is like the difference between night and day; it is so much more efficient,” says Shields. “Wash results are so good we no longer need to hand polish; we are saving labour as well as energy. And we only need run the self-cleaning programme once a day, not three times as previously.”
Continuing the campaign on sustainability, the hotel has targeted itself to keep the machine switched off for 12 hours daily. Staff have been re-trained on using the dishwasher. Colour coded wash racks are segregated into lines so that only full loads and full racks are washed when ready.
“Marriott really want to achieve the goal of 20 x 20,” says Shields. “Everyone is involved, especially at the highest levels and throughout the business.
“When we look at a capital investment now, we are investing ‘wisely’; considering not only the costs but also the running costs over the lifetime of the unit. The true cost of ownership is factored in every time.”
This are some of the features of the M-iQ Machines
30% less operating costs
Either conveyor belt or basket transport system
The Marriott M-iQ is the first in the UK to feature Meiko’s CC-Insight software.
Working with CC-Log, which stores all hygiene and system-relevant data, CC-Insight marks the beginning of a new era in communication between man and machine.
The operating log and service parameters can now be accessed wirelessly via PC. CC-Insight makes walking to the machine superfluous, a handy feature as dishwash areas are often hundreds of metres from admin offices.
Users can access the system in real time to see how often it has been used, how many washes and how much chemicals have been used.