Peter Ridsdale, Manager at Ascot Park Hotel explains that “sustainability is a mindset about wanting to be better in everything we do in our business and how we can communicate that to our employees, customers”. Peter and his staff are motivated to pursue sustainable business practices because they live in a beautiful part of the world and understand that what they do can either detract from or add to that.   Continuous improvements are important in this business; made easier by developing a sustainability action plan each year assist in planning and implementation.

Such improvements are already being achieved. A recent energy audit highlighted potential savings of $11,000 - $17,000 per year by switching to more energy efficient lighting. “The payback starts immediately the day you put the globe in the hole and turn the switch on”, Peter explains. Every month about 6 tonnes of waste is now sent to the recycling station, rather than to landfill as was happening previously. At a cost saving of $100 per tonne, diverting waste from landfill currently saves Peter about $600 per month.

Business background

The Ascot Park Hotel is located in Invercargill and includes 96 guest rooms, with a further 21 to be built in the near future. The business employs more than 100 people, with just over 40 full time staff. The hotel also provides a large conference and function facility, including food and beverage service. Manager Peter Ridsdale says that providing this range of facilities and services to clients keeps them pretty busy all year round.

What sustainability means at Ascot Park Hotel

At the Ascot Park Hotel, “sustainability is a mindset about wanting to be better in everything we do in our business and how we can communicate that to our employees, customers and the overall effect that can have on the environment”, according to Peter Ridsdale. For Peter and his employees, this means considering the environment and the business’ effect on it in whatever they do. “Sustainability ... leads you to give necessary consideration to all parts that come into the picture of what it is you’re doing”, says Peter. 

Being involved in the Sustainable Tourism Charter has instilled a feeling that something is being done to conserve the natural environment. The team at the hotel have been motivated to pursue sustainability because they live in a beautiful part of the world and they understand that what they do can affect that; for better or worse.

Sustainability in action

In order to lead the tourism industry in sustainable business practice, Peter believes that continuous improvements are important. This has been made easier by developing a sustainability action plan for the year ahead to assist in planning and implementation.

Peter and his team have already achieved positive results on their sustainability journey. With the support of the Energy Efficiency and Conservation Authority (EECA), an energy audit has been completed for the Ascot Park Hotel. The audit identified numerous areas for potential environmental gains and financial savings. For example, there are potential savings of $11,000 - $17,000 per year by switching to more energy efficient lighting. As Peter explains, “the payback starts immediately the day you put the globe in the hole and turn the switch on”. The energy audit inspired the hotel staff to be more inventive in finding solutions and achieve greater things in terms of sustainable business practices.

Recent building renovations have included the use of the highest-rated insulation available as well as double-glazed windows. Heat pumps have also been installed in guest rooms to replace the previous coal-fired heating system, leading to increased energy efficiency. In addition to this, sky lights have been installed in the hotel corridors to introduce more natural light.

Waste minimisation is another area where Peter and the team at Ascot Park Hotel have made improvements. Every month about 6 tonnes of material is now sent to the recycling station, rather than to landfill as was happening previously. At a cost saving of $100 per tonne, diverting waste from landfill currently saves Peter about $600 per month. Peter says “dump 60 tonnes of rubbish onto the neighbour’s lawn and that would swallow the house. That is what we are saving annually. I have to feel good about that, and I do”.

Fats and oils from the kitchen are collected in a purpose-built drum on-site, before being sent to Bio Diesel New Zealand to be converted into fuel. Office paper is also collected in a ‘paper pig’ (a box in the office labelled ‘paper pig’ where paper printed on both sides is collected), then sent for recycling. As Peter says, this kind of initiative is very simple and nice to do. Furthermore, all guest bathrooms feature paper towels and toilet paper made from recycled sources, and self-closing taps to reduce water use.

Challenges involved in seeking sustainability

When Peter and his staff listed all the areas where they could start implementing sustainable practices, it turned out to be a rather long list. However, Peter found the process less daunting as he and his team started working through the list one item at a time. Peter has spent considerable time on his list this past year and believes this will make progress easier to achieve in the coming years, with many good systems now established.

He now has a list of goals that he needs to meet in order to make gains in sustainability. “It is a pain in the backside, but it really does count for something and people (guests) appreciate your efforts”, Peter explains. “I would be extremely surprised if when we went back and had a look at things if it is costing me anything at all other than time”. 

Advice for other businesses

Peter’s advice for others keen to pursue sustainability in their business is to start with small, achievable steps and move on from there. He recommends joining a networking group where you can hear others’ experiences, along with sharing your own. This means that in a short time you are motivated about what you can achieve for little or no cost, providing you with a good place to start.

Another suggestion is to employ a consultant in order to assist you plan for sustainability. Peter believes that the money spent with them, or with a sponsored funding source like the Sustainable Tourism South Charter delivered by Venture Southland will quickly pay off through advice to help on your sustainability path.

Peter also strongly recommends keeping a written record of sustainability initiatives implemented in the business. This is useful for many reasons, including when seeking recognition for your efforts through a programme such as Qualmark. Peter maintains a sustainability folder which includes supporting documentation such as notes, photos or invoices relating to practices implemented. Such a portfolio, which has been steadily built up over time, made it much easier for Peter and his team to get the recognition the Ascot Park Hotel deserves.

Assistance available

Peter has utilised several different sources of support while seeking to improve the sustainability performance of the hotel. As mentioned, the hotel participated in the Tourism Industry Association/EECA Tourism Energy Efficiency Programme in 2009. This provided half the money required for an energy audit for the business.

Being based in Invercargill, Environment Southland offered valuable support relating to the management of hazardous substances at the hotel. They provided advice on how to handle and store such material, as well as collecting certain types from the business.

The Qualmark website was also useful to Peter in his planning and implementation. This website contains numerous sustainability resources which Peter found valuable in terms of not needing to re-invent the wheel. He made use of the Excel monitoring templates made available by Qualmark, simply adjusting them to suit him and his business.

In Peter’s own words, “I love Southland for everything that exists in it, I’m a hunting, fishing kind of bloke and I love the mountains and the sea so I can enjoy all those things, knowing that I am doing my part”.

Thank you to Sustainable Tourism South for providing this information.