There’s a global debt of gratitude to Greta Thunberg and our very own favourite nonagenarian, Sir David Attenborough for achieving what successive governments and commentators have failed in since initial concerns about climate change were first muted over 50 years ago.
The need to act is poignant and pressing yet the mission can appear overwhelming. There are however quick, affordable options open to all to aide the journey to energy efficiency.
Renewable energy company Beco is encouraging hospitality venues to take an innovative step into sustainability. Devon-based Beco is offering businesses an opportunity to try voltage optimisation (VO) with no upfront investment.
‘Leisure establishments are high energy users yet many still treat power as a non-controllable expense,’ says Beco managing director, Simon Nicholls. ‘VO is a simple way to reduce both carbon
emissions and costs. I believe it should be as much a part of a hotel, restaurant or pub’s eco strategy as recycling or banning single-use plastics.’
Voltage optimisation works by reducing incoming voltage (240V) to European levels, which are lower. It is a straightforward and effective way to lessen energy consumption, bills and CO2.
Restaurants use up to 3 times more power per square metre as other businesses occupying a similar footprint. Not only restaurants and hospitality but the wider leisure industry face crippling energy costs. Substantial CO2 that results is something no business concerned with the environment, or their own CSR, can afford to ignore. The focus is firmly on decarbonising the planet.
Beco, which is 40 years old this year, offers a complete range of sustainable energy options, but is throwing the spotlight on voltage optimisation with its free equipment supply and installation deal.
A growing list of hospitality businesses are signing up, from celebrated Cornish eco-hotel and spa The Scarlet to visitor attractions such as stately homes, hotel and pub chains. Feedback is
enthusiastically positive, with one Devon hotelier recently saying that “hotels simply can’t afford not to do it”.