Small hotel makes big savings Strattons case study

14th November 2012

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.