So, I’ve been around the block a few times, stayed in more hotels than I can count, really. Business trips, a few holidays here and there. And you start to see patterns, you know? At first, it’s all about a comfy bed and a decent shower. But after a while, other things jump out at you. Mostly, it was the sheer amount of… stuff. Wasted stuff.
I remember this one phase where every hotel, no matter how fancy or basic, seemed to be competing on who could provide the most tiny plastic bottles. Shampoo, conditioner, body wash, lotion – little armies of them lined up by the sink, replaced every single day. Most of them half-used, if that. It just started to bug me. Felt like such a massive, pointless waste. I’d sometimes leave a note, “No need to replace these,” but it felt like a drop in the ocean.
Then, a few years back, my cousin, Sarah, decided to open a small guesthouse in the countryside. She had this lovely old farmhouse, and she poured her heart into it. When she was getting it ready, she called me up. She was a bit overwhelmed, wanted to make it special but also keep costs down and, as she put it, “not be a total menace to the planet.” That’s where my little journey into this whole “green hotel” thing really kicked off. It wasn’t about being some eco-guru; it was just trying to be sensible.
Getting Started: The Obvious Stuff
We started with the easy wins, the things that were staring us in the face. First on my list? Those blasted tiny plastic bottles.
- We looked into bulk dispensers. Found some really nice ceramic ones that looked way classier than the little plastic things anyway. Bought good quality, locally-made soap and shampoo. It was a bit of an upfront cost, sure, but way cheaper in the long run. And less faffing about for the cleaning staff too.
- Then, water. Towels were a big one. We just put up a little, friendly sign. Something like, “Hang your towel up if you’re happy to use it again. Leave it on the floor if you’d like a fresh one.” Simple. Most people are totally fine with reusing a towel for a couple of days. Same for bed linens – we suggested a change every third day unless requested. Most guests barely noticed, or if they did, they appreciated the thought.
Digging a Little Deeper
Once we had those basics sorted, we started looking at other areas. It’s funny how once you start, you see opportunities everywhere.
Energy was next. We switched every single lightbulb to LED. That was a no-brainer. The cost savings on the electricity bill were pretty quick to show up. We also made sure the heating and air con were easy for guests to control, but also had sensible default settings. We didn’t go super high-tech with sensors in every room or anything, just common-sense stuff. Like ensuring windows were well-sealed.
Then there was waste. Oh, the bins. We made sure there were clear recycling bins in the rooms and in the kitchen. It took a bit of effort to get the local collection sorted properly, but we managed. We also started a small compost heap out the back for kitchen scraps from breakfast – fruit peelings, coffee grounds, that sort of thing. The garden loved it.
We also tried to source things locally as much as possible. The breakfast jams? From a farm down the road. The bread? From the village bakery. Even some of the artwork on the walls was from local artists. It just added to the character of the place, and guests seemed to genuinely appreciate it. It wasn’t just about being “green”; it was about being part of the community.
It wasn’t always smooth sailing. Finding good suppliers for refillable toiletries took a bit of research. And training staff on the new recycling system needed patience. But bit by bit, it all came together.
And you know what? Guests actually commented on it. Positively! People noticed the nice dispensers, or the fact we weren’t just throwing everything away. It turns out, lots of folks are thinking about this stuff too. It wasn’t about lecturing anyone; it was just about doing things in a more thoughtful way. That’s pretty much how I stumbled into caring about these green practices in hotels. It started with an annoyance and turned into a really practical, hands-on experience. And honestly, a lot of it is just good business sense dressed up in a green coat.
