One of the key ingredients in the successful assessment and implementation of resource efficiency and cleaner production (RECP) interventions at Blue Lodge and Resort from 2018 to 2023 was collaboration between the lodge management, employees, and the National Cleaner Production Centre South Africa (NCPC-SA) team.  

Brent Goliath, NCPC-SA project manager explains that RECP interventions at Blue Bay Lodge and Resort were implemented over a multi-year period, starting with the initial assessment in 2018.   

The assessment aimed at evaluating the resort’s RECP management practices provided an overview of the resort’s energy and water consumption and offered recommendations for resource interventions.  

Key findings from assessment baseline period May 2017 – April 2018 indicated potential savings of:  

  • 31% reduction in electricity consumption (86,091 kWh, R124,440) excl solar PV,  
  • Potential reduction of 37% of electrical energy to be sourced from alternative energy sources,  
  • a 34% reduction in water consumption (1,666 kl, R63,502), and  
  • a 44% reduction in LPG consumption (3,975 kWh, R17,205). 
  • Total identified savings exceeded R234,465 for energy and R74,170 for water annually, with a carbon dioxide reduction of over 195 tonnes. 

 

Interventions implemented:  

Blue Lodge and Resort’s commitment to sustainability and RECP led to the effective implementation of 14 projects identified in the assessment at the hotel situated in Saldanha Bay, a serene fishing village approximately 120km north of Cape Town. 

The facilities where the implementation took place included 34 B&B rooms and 16 self-catering cottages and specializes in hosting conferences, meetings, functions, and weddings, complemented by their daily a la carte restaurant. 

The initial intervention (2018) focused on energy efficiency and renewable energy interventions implemented included the replacement of incandescent bulbs with energy-efficient LED lighting throughout the lodge. Then the installation of motion sensors to automatically turn off lights in unoccupied areas (2018), was followed by the installation of a generator for load shedding (2019) and infrared heaters (2021).  

The final energy efficiency phase was marked by the installation of the Solar PV Hybrid system [100kWp with 200kWh Battery Energy Storage], in April 2023. A hybrid solar system integrated solar panels, battery storage, and grid power for energy use.  

The water efficiency interventions included the installation of low-flow showerheads and taps to reduce water consumption, as well as the replacement of old, inefficient toilets with dual-flush models (2018 – 2020), the gradual removal of baths started in 2018 and the project was completed in 2021. A linen and towel reuse program to reduce water and energy used for laundry was also implemented at the same time as the installation of two (2) solar geysers in (2021/2022).  

The waste reduction interventions included the establishment of a comprehensive waste separation and recycling program, the composting of organic waste for use in the lodge’s gardens and the elimination of single-use plastics and provision of reusable alternatives.  

To ensure the success and sustainability of all the interventions a training and awareness campaigns for staff and guests was launched to not only promote the RECP initiatives, but to ensure their uptake.  

These targeted interventions across energy, water, and waste management, combined with the stakeholder engagement approach, were key to the success of the RECP program at Blue Bay Lodge and Resort. 

Summary of interventions and impact:  

  • No of projects implemented: 14 
  • GHG Emissions Reduction: 30,938 kg CO2  
  • Gross monetary savings:  
  • Energy Savings (in unis & rands) 
  • Water resource savings (in units & rands) 
  • Total investment: R 3,465,773.25  
  • Overall payback period: 

Future interventions 

Soon Blue Bay Lodge and Resort will be implementing a Demand-Controlled Kitchen Ventilation (DCKV) system. This system dynamically adjusts exhaust air volume based on cooking intensity (full-load, part-load, or no-load). It concurrently modulates makeup air to maintain consistent air ratios and pressurisation, aligning with SANS 1850 2012 standards. Benefits include energy savings from reduced fan usage on exhaust and makeup air, and decreased heating/cooling energy needs due to lower supply air flow rates. 

Finally, a dishwasher heat recovery and pre-heating loop will be introduced through a
heat exchanger for dishwashers in kitchens. This device captures heat from dishwater outflow, using it to preheat incoming water. This reduces energy for heating and conserves water, enhancing efficiency. Installed on the dishwasher’s outlet, it offers a simple yet effective energy-saving intervention. 

Blue Bay Lodge and Resorts commitment and more importantly the implementation of resource efficiency and conservation measures has not resulted in environmental benefits but has also led to significant cost savings for the business and improved overall financial performance.