Hospitality, commercial sectors to work together on water-saving methods

CITY hotels should adopt “in-your-face tactics” to communicate to all guests the severity of the water crisis.

According to Jeff Rosenberg, the Federated Hospitality Association of South Africa’s (Fedhasa) Cape chairperson: “Day zero is not an option and we are challenging the commercial sector to work alongside us. We’re nothing without water.

“Water saving is a unified effort. The responsibility to conserve this much- needed resource rests on all our shoulders. We were united with the power crisis and we need to do the same now.”

The Western Cape is expected to see an increase in tourists this year, up from the 450 000 international visitors between October and December 2016, said Economic Opportunities MEC Alan Winde.

He commended the Tsogo Sun Hotel group’s water-saving measures in particular, which reduced its water consumption by 17%.

Similar measures have been adopted at other city hotels, since the beginning of the year.

Some of the measures include: the installation of pressure valves on showers which allow a maximum flow of 8 litres of water per minute; urinal sensors; reduced pressure of hand wash basin taps; back-of-house shower pressure valves which allow for a maximum flow of up to 3 litres; and extra hot water return lines to provide hot water on demand.

Some hotels have placed buckets in showers for the collection of grey water and removed plugs to prevent guests having baths.

When it came to housekeeping, fresh sheets and towels were placed in a guest’s room on arrival and changed only when requested, no table cloths were used in restaurants, paper serviettes were used and building management was hyper aware of high water usage and leaks, said Winde.

“Even at the peak of the season, international tourists on average add less than 1% to the overall population of the Western Cape. While the main consumers of water are industry and agriculture, the tourism sector shares in our commitment to reducing water.

“Research has found that in developing countries, tour- ists use between three and eight times more water than residents. We know that water is key for economic growth, and central to many tourism experiences. This is why we need the tourism sector to partner with us to conserve water.”

“In the majority of hotels there are visible posters at arrival points, in public areas and in hotel rooms making guests aware that Cape Town is experiencing a water crisis and requesting that visitors comply with the city’s bylaw of recommended usage of 87l per person per day and to use water sparingly. The city has circulated collateral to the industry to assist in notifying guests,” said Fedhasa’s Chris Godenir.

While municipal water cannot be used to top up swimming pools, establishments needed to rely on alternative water sources, such water from a well point or captured rain water. However, these water sources first needed to be tested and treated to ensure that it was 100% safe for human usage.

Rosenberg said Spier Wine Farm and Resort management started prioritising water conservation in 2007 when it realised the scarce natural resource needed to be recycled.

Anton Bredell, local government, environmental affairs and development planning MEC said: “The city of Cape Town has its plan in place and we will be getting all municipalities on board.”