HOTEL HEBRIDES GREEN TOURISM POLICY
FOREWORD BY HOTEL PROPRIETORS – ANGUS & CHIRSTY
Hotel Hebrides has recognised from initial creation in 2008, the vital correlation of reducing its
carbon footprint in relation to saving time, energy and money. It is continually looking to pinpoint
areas for improvement and then develop these in conjunction with reducing its carbon footprint. It
is paramount that all activities within the hotel are analysed, addressed and actioned accordingly so
that the business can move forward in its environmental practices. This policy provides us with the
opportunity to put additional formal measures in place to reduce our impact upon the environment
as well as having a more streamlined approach to carbon management.
For us, sustainability is another word for survival. It is about sourcing and using local produce,
supporting the community and having an eco-conscious outlook on how the business operates daily.
Carbon management drives profitability, internally as well as externally. Sound environmental
performance makes sound business sense and we welcome the opportunity to develop a plan which
will heighten efficiency savings for our business.
Not only does this Green Policy (GP) assist the business operationally but it also raises critical
awareness between our stakeholders. The hotel is regarded as a forward thinking business having
already gained a Green Tourism Silver award.
Eco Friendly Hotel
The GTBS is the national sustainable tourism certification scheme for the UK. Originally developed in
partnership with Visit Scotland, it is now the only certification scheme validated by Visit Britain,
through
the
International
Centre for Responsible Tourism (ICRT). “GTBS provides excellent value for money to a wide range of
tourism firms with first class environmental advice and auditing. Satisfaction rates of certified firms
are very high and drop out rates low, both for the smallest of tourism firms and increasingly at
corporate level.” Xavier Font, ICRT.
Businesses opting to join Green Tourism are assessed by a qualified grading advisor against a
rigorous set of criteria, covering a range of areas, like energy and water efficiency, waste
management, biodiversity and more. Those businesses that meet the required standard, receive a
Bronze, Silver, or Gold award based on their level of achievement. The current network of members
is comprised of a wide range of business types, including accommodation providers, visitor
attractions, corporate offices and others.
SEEKING SUSTAINABLE HOTEL SUPPLIERS
Hotel Hebrides has an eco-conscious ethos that has been developing since our inception. In
our drive for improved sustainability, we regularly review our purchasing policy and hotel
suppliers in order to improve our green practice.
At Hotel Hebrides, we don’t only think about the sustainability of our food. We’ve
integrated sustainability into our business plan, so that it filters down into all elements of
our hotel.
Book your room at the eco-conscious Hotel Hebrides today!
When working with a supplier and buying produce for the first time, we ask:
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Is it local?
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Is it Scottish?
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Can it be recycled?
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Is it made from recycled products?
These questions help us stay true to our business operation.
As our sustainable practices develop so do our own reasons for working with certain
Scottish businesses. This is because, if they aren’t local, it is far better that they are at least
Scottish to minimise transport. We are keen to get to know our suppliers from the outset
by understanding their environmental and ethical policy. On occasion, we need to source
produce from outside of Scotland. But where possible, we look to the Highlands and Islands
then further afield.
GREEN TOURISM POLICY SUMMARY
The purpose of this GP is to reduce our carbon emissions by 15% by 2016. Such reduction
would result in cumulative savings in the region of £2000 per annum. The production of this
policy shows the commitment of Hotel Hebrides to reduce emissions over the short to
medium term and will require enthusiasm, commitment and investment if we are to achieve
our target.
In order to achieve this target reduction, Hotel Hebrides will undertake the following
commitments:
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We will invest time and money in practical measures which will reduce our carbon
footprint through audits, monitoring, evaluation, award entries and ongoing
education.
Every member of staff will be involved in our GP because their contribution is vital to
its success. Induction training on our environmental ethos and policies, waste
management as well as ongoing general education of environmental best practice is
paramount to the GP working effectively.
All environmental aspects are
incorporated in to staff job descriptions.
Where possible on site we support our guests with subtle advice and information on
reducing their environmental impact in their room folder designated to energy
savings, as well as communicate our sustainable practices whether: food related;
about the products we use; or the outdoor heat source pumps in operation that
provide central heating and hot water to the whole hotel.
Gather information from our supply chain to find out their own carbon reduction
efforts. Environmental policies are sought from all suppliers to be displayed and
then communicated to the hotel team. This allows us to monitor supplier
performance so we can continue as much sustainable trading as possible. The hotel
is also in the process of developing the website pages on suppliers to communicate
information to anyone visiting the website.
REDUCING OUR ENVIRONMENTAL FOOTPRINT
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E-cloths and microfibers are used to reduce the use of chemicals
All cleaning products are completely degradable according to the OECD 301F test
and are free from chlorine and other halogens and mineral acids
Delphis-ECO washroom cleaner are used to clean the urinals and public/bedroom
toilets, which is a biologically based, odour preventative and hard surface cleaner. It
is a concentrated solution containing natural occurring microorganisms,
biodegradable surfactants, preservative, dye and fragrance.
Nouvelle toilet paper – 100% recycled
100% recycled printer paper used in the office and at reception
More locally sourced produce to reduce food miles
Packaging / used products are returned to suppliers whenever possible – printer
cartridges
An organic bin is used to reduce food waste
Lighting is mostly operated through low voltage or energy saving bulbs
LED sensor corridor lights and GU10 LED’s
Appliances are switched off when not in use – commercial fryers, lighting, switches,
grills etc
Guests can assist in reducing their environmental impact:
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Place only towels for washing in the shower tray and/or bath
Turn off the TV, lights and water taps when not in use
Keep the bathroom door closed to retain the bedroom temperature
Help us to recycle by separating your glass, paper, plastic, aluminium items when
leaving the bedroom
Future and potential plans:
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Improved community collaboration
Improved supplier connections
Education of all stakeholders
Calculating our Carbon Footprint
To meet our carbon reduction target, a series of specific carbon saving actions have been
identified and developed. A timetable has been set up for implementation. The carbon
projects have included and will include the following:
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Carbon Reward – guest incentives to arrive by public transport or walking/cycling
Central heating system controlled centrally
Acute waste management through plastic recycling – over 1500 kilos recycled
between October 2012 and October 2013
Over 10,000 litres of food waste composted / recycled during 2014.
Landfill reduction from 228,800 litres 2012/13 to a forecast 171,600 litres in 2014
Sustainability awareness – using more local suppliers, making use of the local land
for herbs, vegetables and fruits
Biodiversity plans – using vegetable oil waste for bio-diesel
Guest involvement – promoting wildlife holidays e.g., St Kilda
GTBS silver award in 2012
GU10 LED throughout the hotel to replace GU10 halogens, will reduce the electricity
consumption from 50W per bulb to 5W per bulb
PC monitor switch off on all computers and till systems
PIR motion sensor lighting in all of the public corridors and bathrooms
Each bedroom is fitted with key-card operated time switches. When the card is
removed the lights will automatically switch off after 1 minute to prevent lights
being left on unnecessarily
Community work on Local Environment
Hotel Hebrides supports the local community through sponsoring clean ups, buying local
produce wherever possible such as purchasing Borve Lodge Estate fruit, vegetables and
herbs. We donate a lot of our compostable organic waste to community projects such as
the regeneration of Borve Lodge Estate and the Tarbert Community Gardening Project
(TCGP) which supports the planting of indigenous flora and fauna in the village of Tarbert.
We also recycle the vegetable oil used in the kitchen by giving it away to North Harris Trust
who then turn it in to bio-diesel.
Air Source Heat Pumps
As part of the hotel’s 2008 refurbishment, we installed 3 x 14 kilowatt Air Source Heat
Pumps, the first of its kind to be implemented in a hotel in the Scottish Islands. The system
is controlled by a central computer which regulates the heating and hot water.
Furthermore, there are thermostatic valves in each bedroom so our our guests can create
their own ideal room environment, while remaining assured that they are using an ecofriendly heating option.
High Levels of Insulation
High levels of insulation in the building result in a significant reduction in heat loss for our
guests comfort which makes the building very energy efficient.
Reduced Water Consumption
Water consumption is reduced by the installation of a cistern meister system in the public
urinal which triggers a flush only when used and there are dual flush capabilities in all of the
public/bedroom toilets.
2014 Objectives
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Sustainability awareness – buying all fruit, vegetables and herbs from Borve Lodge
Estate in Harris
LED tube lighting in the kitchen area
LED GU10 bulbs in all bedrooms, public areas and bathrooms
Further waste reduction with a planned 25% decrease in volumes of waste sent to
landfill
Considering an opt in – opt out £1 on room bills going to a local good cause
These projects are predicted to reduce carbon emissions by 5 tonnes and save over
£1,000 per annum. Implementing all of the above will cost £500 in capital investment.
Financial savings accrued from projects implemented in the first 2 years of the plan will
be ring-fenced and re-invested to aid implementing the remaining projects over the
lifetime of the plan. The success of project implementation plans will be regularly
reviewed by Angus Macleod (proprietor).
ENVIRONMENT MATTERS – UNIVERSAL GREEN ISSUES
Bizarre items flushed down the toilet daily are blocking sewage pipes and spoiling our
beaches. Research from Keep Britain Tidy revealed that objects including rope, wood, razor
blades and cigarette stubs and sanitary products have been flushed down the nation’s
lavatories in the past year.
When ‘foreign’ household waste reaches the sewerage plant it can block filter screens, and
if there is heavy rainfall, waste may be washed in to overflow pipes and end up in rivers or
in the sea. Not only does this pose a potential fatal threat to wildlife, but it can also wash
up on to beaches littering the countries shores.
Each year, councils are spending £14 million to clear our beaches of rubbish – much of this
from waste disposed of down toilets.
It is estimated that 2 billion items of sanitary protection are flushed down Britain’s toilets
every year. Children, bathers and other beach users regularly come across this and other
used debris, and to a child the potential dangers of a condom, syringe needle or used
sanitary towel is not always obvious.
Marine wildlife can also suffer. Seabirds have been found with condoms in their stomachs,
cotton buds in their beaks, and tampon applicators mistaking them for nesting materials.
Disposable products are a part of everyone’s life. They are by their very nature easy and
convenient to use and just as easy to dispose of. However, disposing them down the toilet
creates problems that will have a direct impact on the quality of our environment.
Do you do this?
Products that are regularly flushed away to be found as unsightly rubbish on our beaches
include:
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Cotton buds
Condoms
Tampons and tampon applicators
Sanitary towels, panty liners
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Facial and cleaning wipes
Disposable nappies
Incontinence pads
Old bandages
Razor blades
Syringes and needles
Any other items e.g., food, plastic, toilet roll tubes, tights etc
Paper
Like all the world’s resources paper is a finite commodity and we should recycle whenever
possible. Here in the UK we consume far more paper than some of our European
neighbours – on average, each person in the UK consumes 198kg of paper and board each
year. Compare this to Poland where only 40kg of paper and board are consumed per
person per year.
Scottish households are more likely to recycle their newspapers than glass, aluminium cans,
plastic bottles or steel cans. Although 96% of the people of Scotland think that it is
important to recycle material from their rubbish, only 13% regularly recycle their recyclable
materials.
If everyone in the UK recycled their newspapers and magazines, it would save local
authorities £100 million in waste and disposal costs each year.
Businesses and local authorities are always looking for the most economic way to deal with
recovered paper and board. Some businesses like ‘Nouvelle’ recycle their waste to improve
business practice and lessen their environmental impact.
Recycling helps the environment by maximising the use of virgin fibres and reducing the
amount of material going to landfill. It is recognised by government as the best practicable
environmental option for dealing with used paper and board products.
Here are some facts about recycling:
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The UK imports around 61% of its consumption of paper and board and currently
only recovers 57% of this consumption for recycling
Paper is biodegradable, so if it is sent to landfill, it can decompose, producing
methane, which is a potent greenhouse gas (20 times more potent than carbon
dioxide)
65% of the UK supports legislation requiring everyone to recycle all their household
recyclables
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Only a quarter of all newspapers in the UK are actually recycled
The volume of packaging waste in transit every year from the UK – most of it to Asia
– will soon pass the 1.5 million tonnes mark
At the moment about one third of paper and board used in the UK every year is
recycled (around 4 million tonnes) that’s the equivalent in weight of 4 million
elephants
RESPONSIBLE VISITOR CHARTER
DO YOUR BIT TO HELP COMBAT CLIMATE CHANGE
We must all take action to minimise any adverse impact we are having on the Earth. Here
are a few ideas that can make a real difference:
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Only boil as much water as you need when you put the kettle on – jug-type kettles
need less water and have smaller elements
Switch off the lights when you leave the room
Don’t leave the TV or any other appliance in standby mode
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Buy FSC timber – the FSC label demonstrates that timber and timber products have
come from sustainably managed sources
Don’t waste your money – turn your thermostat down by 1% and save up to 10% on
your heating bills
Always put the plug in your basin or sink. Leaving hot water taps running is akin to
washing money down the plughole!
Washing machines and tumble dryers: always wash a full load and when this is not
possible use a half load or economy programme if your machine has one
Always wash at lower temperatures bearing in mind that modern washing powers
are just as effective at lower temperatures
Don’t put really wet clothes in a tumble dryers – spin dry them first
Pots and pans – choose the right size pan for the food and cooker (the base should
just cover the cooking ring) keep lids on when cooking and cut food into smaller
pieces. With gas, the flames only need to heat the bottom of the pan, if they lick up
the sides then you’re wasting heat
Taps – in just one day, a dripping hot water tap can waste energy and enough water
to fill a bath. Make sure they’re off
Take a shower rather than use a bath
An ordinary shower uses only two fifths of the water needed for a bath
Light bulbs – replace with energy saving bulbs which will use about a quarter of the
electricity and last 12 times longer
Keep furniture away from radiators, if possible: the foam in an upholstered chair is a
very effective heat insulator!
The sun is the most readily available and cheapest source of heat there is! – so make
the most of it by opening internal doors of any rooms which get more sun than
others and let the warm air travel through your home. Avoid using tumble dryers
and radiators to dry your clothes; on nice sunny days your clothes can be dried
outside
Don’t buy products with excessive amounts of packaging and where possible choose
products with re-usable containers
Buy pump action sprays rather than aerosols – even alternatives to CFC’s can
contribute to greenhouse gases
Buy recycled or recyclable products such as toilet tissue and stationary
Take your own bag or re-use plastic carriers when shopping
Buy in bulk wherever possible – it saves packaging and money
Use public transport, cycle or walk rather than use a car
If you drive to work, try to share your journey with colleagues who live near you on
your route
Don’t travel by air if you can avoid it – air travel uses up large amounts of fossil fuels
and
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creates greenhouse gases which cause climate change
plant native trees and shrubs and build habitats for wildlife and birds in your garden
or local park
recycle your newspapers, can, plastics if you cannot re-use them yourself
compost your food waste if you have a garden – it produces very good compost to
help plants to grow
get a water butt attached to your guttering to allow you to re-use rainwater to
water plants
repair, restore and/or adapt something you already have. You may need
professional help but it may still be cheaper and it’s far better for the world’s forests
buy second hand, recycled, reclaimed or waste timber – a better environmental
choice than buying new
avoid food and drink from distant countries and support more local produce – think
of the energy used to transport it here!
CLIMATE CHANGE – THE IMPACTS
In general, summers will become hotter and drier, winters will become warmer and wetter.
See the UK Climate Impacts Programme, the Department of the Environment, Food and
Rural Affairs and the BBC
The good news is that the higher winter temperatures are expected to reduce the number
of cold-related deaths in winter, though the number of heat related deaths in summer is
expected to increase.
By the year 2050, malaria may have re-established in the South of England. Hotter and
sunnier summers are predicted to result in an extra 5000 cases of skin cancer a year and an
extra 10,000 cases of food poisoning.
Severe weather events, such as intense downpours, are likely to become more frequent,
with annual flood damage expected to exceed 20 billion by the year 2080.
Rising sea levels will combine with more frequent storm surges to threaten coastal
communities – by 2080 storm surges may have become an annual event, today they occur
just every 20 years.
TACKLING CLIMATE CHANGE
For many of us our transport emissions are dominated by car use. Your average 1.3 litre
‘run around’ in the space of a year, clock up somewhere between 4 and 6 tonnes of
greenhouse gas. Drive a gas guzzling 4 wheel drive through and your emissions can be more
than double this. For decades, any advances made in engine efficiency have been
undermined by the ever increasing demand for bigger more powerful cars. Add to this the
increasing number of cars on the road – there are now more cars in the USA than there are
people to drive them – it is then little wonder the role cars have played in human induced
climate change.
Please use public transport when possible! – The use of public transport has plummeted in
recent years but not surprising given the relatively low costs of driving and the falling
standards and provision of public transport that are common in most developed countries.
Cycling or walking – these are the ultimate climate saving modes of transport causing zero
greenhouse gas emissions and helping to keep us fit in the bargain!
Assuming you’re not ready to give up the car just yet, there are a number of ways to lessen
its contribution to global warming. The most straightforward option is simply to opt for a
car with a smaller engine, rather than an overpowered tank. Reducing engine size and
increasing fuel efficiency holds the key in combining the billions of miles we collectively
drive each year, or at least a stabilisation in the greenhouse gas emissions from our cars.
As well as driving a smaller car, there are big cuts to be made through opting for the new
generation of alternative fuels, hybrid cars – running on a mix of petrol and the electricity
generated during breaking can cut greenhouse emissions by more than a third. Using fuels
such as liquefied petroleum gas (LPG) or biofuels can also make big uproads into transport
emissions.
AT HOME – TEMPERATURE CONTROL
One of the biggest energy users at home is temperature control. Just like flicking a switch
and expecting light, we are used to warming up or cooling down our houses at the push of a
button. The simple action of lowering the thermostat and pulling on some more clothes in
winter can cut the emissions due to energy use in the house by more than a third. Likewise,
ensuring your home is properly insulated will also allow you to keep the air-conditioning or
heating for longer periods and can cut the related greenhouse emissions by up to 40%.
Opting for A+ rated appliances and low energy light bulbs can again save substantial
amounts of energy and so curtail greenhouse emissions. For instance, every low energy
light bulb that replaces a traditional one can save £6 every year on the household electricity
bill and cut 60kg of greenhouse gas.
MICROGENERATION
A small but rapidly growing number of homeowners are now taking advantage of
government grants to install solar panels, wind turbines, ground source heat pumps and
other so-called microgeneration technologies with up to 30% of the total cost being
available. For households in England and Wales visit the Low Carbon Buildings Programme
(LCBP) for grant information and in Scotland the Scottish Community Household
Renewables initiative SCHRI) website.
WASTE
Organic waste from the kitchen, from tea bags to banana skins has the potential to give rise
to more of that powerful greenhouse gas methane. Once the bin loads of waste are
collected much (about 60% on average) is trucked to landfill sites where it ends up as a feast
for methane producing bacteria (methanogens).
The average household in the UK throws out about 3 ½ kg of food waste every day. So
converting the compostable stuff from its fate as landfill-fodder can slash its climate impact.
On top of all the kitchen scraps, often literally comes the garden waste – almost all of this
can be composted. Grass clippings and flower heads are lapped up by methane producing
bugs just as much as old TV dinners, but by composting at home you will cut greenhouse
emissions and provide yourself with a source of free compost.
Here are some approximate savings achieved simply by recycling common types of
household waste:
Plastic: about 1.4 tonnes of greenhouse gas for every tonne recycled
Glass: Each tonne that is recycled will avoid the use of over a tonne of raw materials and
save another 300kg of greenhouse gas
Paper and Cardboard: every recycled tonne saves over 2 tonnes of greenhouse gas
emissions
Metals: recycling just one tonne of aluminium will save 14 tonnes of greenhouse gas!
HOUSEKEEPERS ENVIRONMENTAL POLICY
It is necessary to consider how to save energy without making compromises that will affect
the quality of the product and the guests’ comfort
Potential areas of waste:
 Lights left on in cupboards and bedrooms
 CD players and TV’s left on standby
 Windows left open while heating is on
 Taps left on when cleaning the bathroom
 Towels that are clean being re-cleaned
 Half full toilet rolls
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Used solid soaps
Lights
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Staff to assess whether lights are required to service a room. If not needed then
don’t use them
If you need the lights on make sure they are turned off promptly
Light fittings to be cleaned on a weekly basis
PIR motion detection sensors in the corridors and all public areas contribute
significantly to energy conservation
Windows
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Staff to clean windows on a weekly basis
If windows need to be opened this could mean that the room is too warm so staff
need to adjust the room temperature
Thermostat
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Individual room thermostats should be monitored and adjusted accordingly
If rooms are not being used for long periods of time, individual thermostats should
be set to a lower temperature. Thermostats can be increased shortly before a guest
arrives
On arrival – the computer system should increase the room temperature
KITCHEN ENVIRONMENTAL POLICY
With the kitchen being a high user of energy and with often having a high level of waste, it is
necessary to locate areas to save energy.
Six principles are to be put in to practice:
PRINCIPLE 1 – SWITCH OFF
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To avoid switching on appliances for the sake of it, staff are trained only to put on
appliances when required and switched off when not needed or turned down if not
needed for a while longer
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The kitchen’s variable ventilation speed should be used according to the level of
ventilation required to free the kitchen of fumes and smells
Efficient lights are required in a kitchen but if an area is not in use then the lighting
can be turned down or off. Staff are trained in the efficient use of kitchen lighting
Refrigerators are turned off during off peak season months
Cabinet fridges are used to avoid opening up the walk in fridges too frequently
Smaller fridges are used for different services throughout the day eg, lunch
PRINCIPLE 2 – PREHEAT
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Staff are trained to turn equipment on as required without prolonged preheating
times
PRINCIPLE 3 – TURNING DOWN
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Equipment to be set to the lowest setting when not in use eg, fryer, grill, gas ring
Where possible products are cooked at a lower temperature for longer
All products are thawed according to health and safety regulations and not heated or
cooked during this process
PRINCIPLE 4 – EFFICIENT USE OF ENERGY BEING USED
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Correct size of pan to fit the hob
Use a lid
Heated lamps used only when required and switched off when not in use
When cooking for small numbers, make a large batch and freeze down until required
Keep the number of food preparation and production areas to a minimum. This
centralisation will lead to better utilisation of staff and equipment
Keep walk in fridge/freezer doors closed to maintain temperature and avoid
unnecessary defrosting
Door seals to be kept in a good state of repair
Dishwashers only used when there is a full load
Washing up in small sink loads rather than large quantities of water
PRINCIPLE 5 – MEASURING ENERGY CONSUMPTION
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This is something that could be looked in to – measuring the consumption and
running costs of major energy users and comparing it to the number of covers served
to determine the energy efficiency of the kitchen on a weekly basis
PRINCIPE 6 – NATURAL GAS Vs ELECTRICITY
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Opting for gas saves about 80% on energy costs and reduces carbon emissions
The grill, oven, hob and solid top work off gas
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Good kitchen housekeeping
CLEAN – CHECK APPLIANCES AND EQUIPMENT FOR CLEANLINESS AND OPERATING
EFFICIENCY
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Extractor fan to be cleaned weekly
Compressor fans on fridges to be cleaned of dust
Cooking equipment to be cleaned of grime and blackened surfaces
Gas burner should produce and even flame – a yellow flame may indicate inefficient
combustion and should be checked out by an engineer
Cooling coils in fridges should be kept clean and ice free
Light fittings, fixtures and windows should be kept clean to ensure daylight
penetration
Walls and ceilings to be kept clean to enhance light protection
CHECK – ROUTINE CHECKS TO ENSURE THAT:
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Equipment is performing to maximum efficiency
All motorised valves open and close without sticking
Oven doors close properly and keep their seal
The dishwasher receives water at the correct pressure and valves work properly
External doors are closed when the extractor fan is in operation
Hot water is at a safe temperature
REPAIR – MAINTENANCE TO REPAIR EQUIPMENT AND APPLIANCES AS SOON AS POSSIBLE
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Seals on the oven to be snug to ensure minimal heat loss
Seals on fridge doors to ensure minimal cold air loss
Washers on dishwashers to ensure no leakage
Washers on taps and plugs to avoid leakage
Energy saving additions
Energy saving lamps to be introduced in 2014
Motion detectors in walk in fridge
Signage to make staff aware
Wash items in a small sink rather than washing items with constant running water
FRONT OF HOUSE ENVIRONMENTAL POLICY
Management should lead from the front and by example. Front of house can be a showcase
and focal point to demonstrate the environmental commitment, both to staff as well as
customers.
What do we do to reduce a waste of energy?
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Computers, monitors, printers and tills are switched off nightly and when not in use
Artificial lighting is used as minimally as possible with the emphasis on the utilisation
of natural light eg, desks placed by windows
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Reception and office areas are naturally ventilated and have the benefit of
prolonged times of natural light from outside
All employees are to work as a team - offering advice to each other and also being
aware of what each department does so in a position to inform guests of our policy
with accurate information about the facilities
The most appropriate rooms are assigned to guests to avoid unnecessary floors
being in use at times of low occupancy. The heating system is also reflective of this
The reception area is welcoming with adequate natural lighting for guests entering
the building
At the close of each day, all lights are turned off except the lights as you ascend the
stairwell
All corridors and public areas/toilets use PIRs so will remain off until required
Staff are aware of the ‘switch off’ policy however motion detectors have been fitted
to help if staff forget