Global warming has led France to face an unprecedented water crisis, raising questions about the quality and availability of water resources. In this context, the hospitality and restaurant sector is a major consumer of water during the preparation and service of customers in activities, such as cleaning and cooking (e.g. cleaning vegetables), washing bed linen or tableware and providing customers with access or use of water, such as toilets, showers and swimming pools.
The use of water in this sector is strongly linked to the services offered to customers, the commitment of employees and the expectations and practices of customers themselves. By subscribing to the Sobriety of Water charter, the professional organizations representing the sector (including FNHPA) intend to express the will to act with sobriety and optimization in water consumption. These organizations equip themselves with a governance tool to qualify the measures implemented and account for them, declaring the goal of reducing water consumption by 10% by 2030 in their sectors.
The commitments of professionals in the hotel, café, restaurant and tourism sector include:
Reduction and optimization of water consumption in the structures
- Ensure the surveillance and maintenance of distribution infrastructures and appliances to avoid leaks and excessive water consumption.
- Map the water circuits inside the building and identify the main points of possible leaks: pipes (valves, fittings, …), withdrawal points (taps, showers, drains) and, if present, the swimming pool or spa.
- Monitor water consumption based on building traffic (overnight stays and/or covered) through regular meter reading, analysis of collected data and use of water consumption indicators.
- Adjust the water pressure to ensure proper functioning of the appliances.
- Regular maintenance of appliances: descaling, replacement of older appliances and/or conclusion of maintenance contracts with specialists.
Promote the use of water-efficient appliances
- In kitchens: installation of hand showers for washing sinks and variable flow taps for other water points.
- Favor machine washing instead of manual washing and use energy-efficient dishwashers.
- In rooms and in tourist accommodation: use of showers with thermostatic mixers, flow reducers and taps with dispensers to reduce consumption.
Employee awareness and engagement
- Raise awareness and train staff on water saving through the distribution of information documents, meetings and best practice procedures.
- Involve staff by designating a contact person for water and training some people to check the network and appliances.
Customer awareness
- Raise customer awareness of responsible water use by providing information on how much water is needed for showers, baths, washing towels and sheets, and using flush buttons.
- Propose customers to reuse towels and sheets and communicate the hotel’s environmental policy.
Tools for water emergencies
- Inform professionals and employees through digital tools and briefings on the alarm level and the measures to be taken.
These commitments are aimed at raising awareness in the hospitality and restaurant sector of the need to adopt sustainable practices and to reduce water consumption. Professional organizations estimate that by 2030 a 10% reduction in water consumption can be achieved through these measures. In order to monitor the efforts made by professionals and the results obtained, the organizations will have a water observatory by the end of 2023.
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