Expert Insight
SUSTAINABLE CLUBBING WITH NDML
With temperature records being broken, roads melting and fires breaking out, the climate crisis is once again rightly at the forefront of everyone’s concerns. More pressure than ever is on businesses to improve their sustainability, as greenhouse gas emissions make heatwaves hotter and longer-lasting.
Pubs and clubs are finding new ways to improve their energy usage and sustainability. A nightclub in Glasgow has launched a project to harness the body heat of dancers to help power the venue and minimise its carbon footprint. The technology is forecast to around 70 tonnes of carbon dioxide every year. Similarly, Dance Cube from Berlin is an energy dancefloor made up of small plates, which can move slightly with every step – from the energy released, electricity is generated, which is not only used to illuminate the dance floor, but also to power up the DJ.
But not all clubs need to be nearly as innovative to go net-zero. Here are steps to sustainable clubbing:
REDUCE ENERGY EXPENDITURE Measuring your energy usage via a Smart Meter is the best way to see at what points of the day your venue is using the most electricity and where you can reduce overuse. The first step should
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be to create a routine where equipment is turned off when they are not in use. Check thermostats and consider reducing the ambient temperature of your venue. Even one degree will result in a significant annual saving.
Keeping the lights on in your business isn’t cheap. In fact, up to 40% of the energy your business uses goes toward lighting your premises. LED lamps, such as for bar lights, will generally use less energy and last longer than standard bulbs.
SAVE WATER Conserving water saves energy. Energy is needed to filter, heat and pump water to your premises, so reducing your water use also reduces your carbon footprint and your water bills. All pubs and clubs use water, it’s inevitable. A study suggests some venues use as much as 25,000 gallons of water a day.
Solutions include urinals without flushes, and aerators for the sinks. Repairing dripping taps could save as much as 9 litres of water a day and cisterns should be checked to ensure they are not overfilling.
SUSTAINABLE SNACKS If you run a pub or club that offers packeted snacks, consider an ethical supplier. The most ethical and sustainable crisps are those that contain only natural ingredients and limit their E-numbers. Don’t use brands
which have excess packaging that can be difficult and costly to recycle.
Doing the research and selecting fairtrade snacks with compostable packaging could go a long way with your customers.
A VEGAN DRINKS OFFERING Due to the negative environment impact of animal agriculture, veganism is on the up. Surprisingly many drinks companies use a non-vegan beer filtration product which gives beer its clear aesthetic. Fish protein and traces of milk and eggs also make their way into many wines and distilled spirits, however most unflavoured spirits are vegan. Surprisingly many drinks companies use a non-vegan beer filtration product which gives beer its clear aesthetic, yet most lagers brands are vegan.
GO NET-ZERO Going net zero is about equilibrium; it involves calculating emission inventory over a 12-month period and creating a climate action plan.
Contact NDML for help developing an energy consumption reduction plan and a risk assessment plan tailored to your club.
NDML.co.uk
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