Sustainable Lodging Program

The SLP brings experts on-site to lodging establishments for multi-media audits of waste generation, water and energy use, and recommends improvements that take into account the conditions at the site. The water audits focus on room faucets and water fixtures (for compliance with federal guidelines), as well as landscaping irrigation practices or equipment. Waste audit reviews tend to focus on reducing waste generation and extracting recyclable and reusable materials from the waste streams, looking at possible markets for materials, and handling storage/transportation logistics.

New Hampshire lodging establishments are paying an average of $1,925 per room per year for energy services, the highest rates in the nation, making energy efficiency an easy "sell." The timing of Sustainable Lodging coincides with the state's energy producers providing rebates to business energy users for more efficient lighting, heating/cooling improvements, and other related energy efficiency improvements (visit http://www.nhsaves.com). A useful best management practice that is growing is the use of occupancy sensors to shut down room heating and air conditioning. The Inn at Mill Falls in Meredith, New Hampshire, for example, recently invested in technology that uses an optical sensor to determine if the room is unoccupied, and will shut down TVs, lights, and heating/cooling systems. They can also centralize the control of energy use in occupied and unoccupied rooms to maximize efficiency. The Inn realized a return on investment in three years and won an award from the NH Travel Council's 2002 Sustainable Business of the Year; the award that grew out of the work done by the participants in the SLP.

Approximately 45 lodging businesses have expressed interest in the SLP, with 15 new businesses participating since the partnership began with PSNH and NHLRA in June. Before the end of 2003 SLP will develop a logo, hold another workshop, distribute energy guidebooks to the 450 NHLRA members, and develop an environmental curriculum for future lodging and restaurant managers.