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Green building, hospitality and water A delicate balance.

A green building according to World Green Building Council (WorldGBC) is;

‘a building that, in its design, construction or operation, reduces or eliminates negative impacts, and can create positive impacts, on our climate and natural environment. Green buildings preserve precious natural resources and improve our quality of life.’

A green building according to World Green Building Council

There are a number of features which can make a building ‘green’. These include:

  • Efficient use of energy, water and other resources
  • Use of renewable energy, such as solar energy
  • Pollution and waste reduction measures, and the enabling of re-use and recycling
  • Good indoor environmental air quality
  • Use of materials that are non-toxic, ethical and sustainable
  • Consideration of the environment in design, construction and operation
  • Consideration of the quality of life of occupants in design, construction and operation
  • A design that enables adaptation to a changing environment

Water

Restaurants and hotels are known to consume large amounts of water. On the higher end, some hotels might consume up to 94,600 liters per day. Thought on average most restaurants consume between 11,300 liters and 26,500 liters per day, with quick serve restaurants usage is much less.

There are many ways to make a hotel or restaurant more efficient:

Exploring ways to improve drinking and waste water efficiency and management, harvesting water for safe indoor use in innovative ways, and generally minimizing water use in buildings.

Considering the impact of buildings and their surroundings on storm water and drainage infrastructure, ensuring these are not put under undue stress or prevented from doing their job.

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