Energy Resources and Waste
Energy Resource Management
Effective energy management can reduce energy consumption, lower carbon emissions, improve energy management performance, and decrease operating costs. In the past three years, Regent Taipei has successively replaced two older, less efficient screw chillers and absorption chillers with high-efficiency magnetic levitation centrifugal chillers. We have also installed an energy management information system (EMS) to monitor and collect equipment operation data in real-time. After the new machines were put into use, energy consumption decreased significantly. Silks Place Taroko has planned to replace inefficient cooling towers and heat pumps, while Silks Place Tainan and Just Sleep are also evaluating the establishment of energy management systems.
Water Resource Management
Water resource management is overseen by the Energy Management Team, which is responsible for monitoring and implementing energy management plans, conducting regular inspections of work sites, and reviewing energy-saving performance.
In response to potential flooding or drought caused by extreme weather, the Disaster Response Team is responsible for establishing standard operating procedures for various disaster prevention and control measures and conducting regular disaster prevention drills to mitigate operational risks associated with flooding. Regarding water conservation policies, in addition to strengthening employee implementation of energy-saving plans and measures, we have also established standard operating procedures for water resource risk control to monitor and manage water resource usage. The Energy Management Team regularly inspects work sites for water resource usage and reviews water-saving performance.
Specific Management Measures
Routine inspections
Inspect facilities such as pipes, faucets, and toilets, and promptly address any abnormal water meter readings or leaks.
Water flow adjustment
Install water-saving certified bathroom fixtures and pressure reducing valves on water supply lines to effectively adjust water flow and avoid waste.
Recycled water reuse
- Enhance the recovery and reuse of condensate water from steam lines.
- Implement water recycling systems, such as collecting swimming pool overflow water for reuse in chillers, and utilize recycled water for irrigation and cooling towers.
Changes in ingredient water usage
Modify chefs' water usage practices when handling ingredients, and change the way ingredients requiring soaking are handled, such as using multiple short soaks instead of prolonged running water, and avoid prolonged running water when washing vegetables and fruits.
Sleep mode
Set water dispensers to sleep mode during non-working hours.
Water pressure adjustment
Adjust water pressure during peak and non-peak business hours to avoid waste.
Wastewater discharge treatment
Conduct legal treatment in accordance with local government regulations based on the hotel's location.
Strengthen water conservation measures
Enhance employee implementation of water conservation measures and encourage guests to participate in protecting the Earth.
Silks Hotel Group's various hotel brands maintain the long-standing "Green Leaf Card" program to encourage travelers to value environmental awareness. For guests staying multiple nights, linens and bed sheets are not changed daily to reduce water waste. This program has been promoted for many years with remarkable energy-saving results, saving nearly 40% of water, energy, and detergent usage, achieving energy conservation and carbon reduction goals. More importantly, it has received recognition and support from numerous travelers, leading them to join us in protecting the Earth.
Waste Management
Silks Hotel Group's primary operations focus on accommodation and catering, and we do not generate waste that causes significant harm to the environment. During the provision of products and services, the types of waste generated include general waste, food waste, recyclable waste, and waste cooking oil. Our waste management adheres to the "Methods for Storage, Clearance, and Treatment of Industrial Waste" and the "Regulations for Permit Management of Public and Private Waste Clearance and Treatment Institutions," as well as our self-established "Waste Management Plan." We carefully categorize the waste generated daily and conduct irregular promotions to various departments on waste reduction and recycling measures. The Stewarding Department of each hotel records the weight of waste daily, and the waste reduction results and effectiveness evaluations are included in meeting minutes.
Procurement Policies within the Waste Management Plan
01 Purchase concentrated cleaning products
02 Purchase products containing recycled content
03 Prioritize purchasing products with minimal packaging
04 Purchase fresh food or goods packaged in reusable, non-plastic crates and containers
05 Collaborate with suppliers and waste contractors to minimize waste reception and maximize reuse and recycling opportunities
06 Ensure perishable products are stored as soon as possible after delivery to avoid spoilage and waste, as well as unnecessary waste disposal costs
07 Reuse or recycle empty cartons
Waste Management Performance Results
AI Food Waste System "Winnow"
The AI food waste system "Winnow" introduced at Regent Taipei's Brasserie buffet restaurant comes from the UK and has successfully reduced food waste by up to 70% or more in over 30 countries. The short-term goal is to achieve a 15% reduction in food waste, from 0.22 kg per person in 2023 to 0.18 kg. The system includes a scale, screen, scanner, and data recording equipment, which can instantly record the weight of food waste and display the cost, raising employee awareness of waste reduction. Daily reports help restaurant managers optimize dishes and portion sizes.
Herb Garden
Brasserie serves four meal periods daily, and through data analysis of hundreds of dishes, managers and the team adjust the menu content and portion sizes weekly to reduce unnecessary food waste. The "Urban Herb Garden" in the backyard cultivates various edible herbs, which the chefs flexibly incorporate into dishes, providing fresh, delicious, and diverse meals.
Urban Farmer Activities
We believe that sustainable dining is both a concept and an action. In the future, in addition to continuing to promote food waste reduction, the "Herb Garden" will also plan "Urban Farmer Activities," allowing the public to participate in picking herbs and creating dishes, combining actions and concepts to create a friendly food ecosystem. We hope this initiative can be extended to various restaurants, hotels, and even the entire Group, setting an industry benchmark and realizing the sustainable goals of coexistence, co-prosperity, and mutual benefit with the environment.
Waste Category Statistics Table for the Past Three Years
- The increase in waste weight at each hotel in 2023 is due to higher operational performance in 2023 compared to 2022.