Where energy meets aesthetic

• Keen to meet EU Ecolabel specifications, a hotel replaces its lighting with efficient bulbs, cuts 7 % its off power bill
• Finding efficient bulbs that matched the hotel's aesthetic needs poses a challenge at first

The 76-room Best Western Masqhotel (LaRochelle, France) was opened in 2006 and, since that time, has been implementing a range of energy saving measures.

Green and lean still keeps hotel clean

• For small hotels, meeting Ecolabel criteria can be a call to action
• An opportunity to use green alternative cleaning agents and review the volumes needed while maintaining high cleanliness standards

Casale Romano is an Italian hotel based on an 11-hectare property/farm situated within the Alcantara River National Park that was awarded an EU Ecolabel in 2012.

Out with the old and in with the new

On-site and nearby renewable energy plants can be integrated into the daily production processes of food and beverage manufacturers. Renewable heat systems are applicable to new and existing food and beverage production sites that need heat. In the case of new plants, the integration of renewables can be part of the overall energy plan.

Taming an energy-intensive industrial process

Using energy efficiently helps organisations save money as well as helping to conserve resources and tackle climate change. ISO 50001, an energy management standard, includes methodology enabling organisations to establish systems and processes to improve their energy performance. Experts can guide companies to successful certification under this scheme.

The experts help to:

Reversable system for all seasons

Heat recovery can help to reduce overall energy consumption on-site while reducing total running costs in the bargain. Recovered heat can help you reduce energy consumption or provide useful heat for other purposes. In the food and beverage industry, for example, it is possible to recover heat from different sources: cooling systems and compressors, pasteurisation, exhaust gases from burners, etc.

Cluster cleaning is a cleaning method which balances food safety with economy. Equipment is cleaned when it is needed, not according to a predefined timetable.

Pressure cleaning is used for cleaning floors, walls, vessels, containers, open equipment and conveyors, and as a rinsing stage following cleaning and the application of chemicals. In high-pressure cleaning, water is sprayed at the surface to be cleaned at pressures ranging from 15 bars, which is considered to be low pressure, up to 150 bars, which is considered to be high pressure. A pressure of about 40 to 65 bars is also considered relatively high.