The Hindu (Bangalore)

Hospitalit­y sector becomes prudent with water usage

- Jahnavi T.R.

From serving water in smaller glasses to reducing cutlery items in buffets, hotels and restaurant­s across Bengaluru are doing their bit to conserve water, amidst the ongoing crisis in the city. While most establishm­ents have their own borewells and other water resources, the ones who are dependent on water tankers are facing the brunt.

“Our establishm­ent has set up a rainwater recycling system with a capacity to store 100 litres of rainwater. This initiative allows us to harness natural precipitat­ion for various nonpotable purposes within the hotel premises, thereby reducing our reliance on municipal water sources,” said Irfan Khatry, Cluster General Manager ibis Hotel Bengaluru.

While tanker supply has not been entirely affected, there is a difference between when the hoteliers would want the tanker to reach them and when it is actually reaching them. “We have to book tankers one day prior and the rates have skyrockete­d,” said P.C. Rao, president, Bruhat Bengaluru Hoteliers’ Associatio­n.

Hotels and restaurant­s are aiming to conserve at least 20% water through these new conservati­on measures. “Buffets at star hotels require at least 15–20 cutlery items, we have asked them to reduce it. More than 60% of hotels in the city are placing empty glasses and full jugs on tables (instead of water filled glasses) so that customers can consume only as much water as they require and there will be no wastage. We will continue these measures for at least 60–90 days,” Mr. Rao said.

Utilising RO wastewater for washing utensils and cleaning washrooms, aerators for water taps and posters to educate consumers about water conservati­on are some of the measures taken up by restaurant­s. “Our taps have motion sensors and we have reduced the flow of water. We are also serving drinking water in smaller glasses. This will go a long way in saving water,” said Mukesh Tolani, owner of Toit Brewpub.

Hotels which provide accommodat­ion have also resorted to novel methods for water conservati­on. Some hotels are providing tag on the bed where patrons can indicate if their towels or linens have not been used, so that they do not have to be washed unnecessar­ily.

Luxury hotels are being prudent with water usage in their spas. Ecofriendl­y and biodegrada­ble spa products are placed at the spa as they help minimise water usage and environmen­tal impact. We have also installed watereffic­ient equipment such as lowflow showers, faucets, and hydrothera­py tubs to minimise water usage, during spa treatments,” said Natchimuth­u Subbaraj, Director of Engineerin­g, Conrad Bengaluru.

 ?? FILE PHOTO ?? Utilising aerators for water taps and posters to educate consumers about water conservati­on are some of the measures taken up by restaurant­s.
FILE PHOTO Utilising aerators for water taps and posters to educate consumers about water conservati­on are some of the measures taken up by restaurant­s.

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