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Editorial advisory panel George Adams, engineering director, Spie Matthew Hall Laurence Aston, director, Buro Happold


Annabel Clasby, mechanical building services engineer, Atkins


Patrick Conaghan, partner, Hoare Lea Consulting Engineers Rowan Crowley, director, einside track James Fisher, e3 consultant, FläktWoods David Hughes, consultant Philip King, director, Hilson Moran


Chani Leahong, senior associate, Fulcrum Consulting Nick Mead, group technical director, Imtech Technical Services


Christopher Pountney, graduate engineer, AECOM Alan Tulla, independent lighting consultant


Ged Tyrrell, managing director, Tyrrell Systems Ant Wilson, director, AECOM Terry Wyatt, consultant to Hoare Lea


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Cover: Dean Farrow


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Low-fat buildings W


ith rising energy bills and tougher green planning requirements, hotel and leisure providers are becoming more and more energy conscious. It’s not just the niche


eco-brands that are looking at cutting carbon and waste, but mainstream operators such as Premier Inn and Nando’s are following suit, too. We speak to the energy managers at both to see what they are doing to reduce their use of natural resources. The energy strategy of Premier Inn’s owner, Whitbread, has been driven by an ambition to cut carbon by 25% by 2017, from a 2009 baseline (p4). It started by metering its property and then invested in renewables with the quickest payback – it is now well on its way to hitting its target. Nando’s is finding that one of the most effective methods of cutting carbon is encouraging staff to use cooking equipment only when needed (p16). Through metering, it can identify when kit is being used unnecessarily and, by encouraging a change in behaviour, the spicy chicken chain has seen carbon savings of more than 50%. In terms of cutting costs, that’s pretty hot stuff. As is our case study on Barking Bathhouse, a pop-up leisure facility, which runs on one electric immersion heater and a single chiller. See how Passivhaus principles transformed an unlikely car park site into a low-cost spa, complete with sauna and ice house. Alex Smith, Editor


It’s not just the niche eco-brands that are looking at cutting carbon


A word from our sponsor...


HVAC equipment is a necessity for the hotel and leisure industry. An integrated approach to heating and cooling will deliver significant benefits, from both a sustainability and financial perspective, giving great opportunities from which building professionals can benefit. The major issue is that leisure organisations have different systems running for cooling one room while heating another, resulting in escalated fuel bills and excessive amounts of energy being wasted. Reviewing existing equipment ensures that having the optimal solution in place is crucial. Integrating systems, to reclaim and re-use


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energy where possible, ensures that cutting-edge technology is being utilised to maximise efficiency. A challenge in the past has


been that products supporting carbon reduction and lower energy use were compromised in terms of performance capabilities. Thankfully, things have changed. Technological advancements have been created in response to environmental concerns, offering solutions that provide exceptional efficiency ratings. In today’s economic climate,


while cutting costs and reducing carbon production is vital, there is also increasing pressure from government to become


October 2012 CIBSE Journal 3


more sustainable, so the leisure industry must prioritise manageable changes with long-term benefits. To achieve this, I believe a ‘big picture’ view should be taken towards energy management, ensuring that facilities and equipment work together.


Des Franklin, European sales manager at Mitsubishi Heavy Industries (MHI)


•For more information, visit www.mitsubishirenewables.eu


CONTENTS


4 PREMIER LEAGUE Whitbread greens up its Premier Inn hotel chain


10 DESIGN DETOX


A pop-up bathhouse in Barking shows how you can spa on the cheap


16 COUNTING THE CARBON CALORIES


How Nando’s is saving energy by targeting staff


20 EN-SUITE SAVINGS


Intelligent control of heating and cooling systems in modern hotels


25 WAITING ON STANDBY


How standby power systems have become business-critical in hospitality


27 PRODUCTS AND SERVICES


The latest products to hit the market


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