Radisson Blu and water are natural partners.
Water covers 71% of our incredible planet but only 1% of this massive amount is actually drinkable. And experts predict that, by 2025, more than half the world’s population will be facing water-based vulnerability. Meanwhile tourism and hotels create an increase in water consumption, significantly impacting local water availability for the communities in which we operate.
Last year we launched the BLU PLANET initiative – with a specific focus on conserving and protecting the earth’s priceless water supply. We partnered with the international charity Just A Drop in our towel reuse program to great success, helping to save over 5,000 children by providing them with safe drinking water for life.
This year, we’ve focused on our Super Breakfast. Launched in 2015, not only is this the most delicious brand concept we’ve ever had – it’s one of the most eco-friendly ones as well. The new Blu Super Breakfast focuses on superior quality and 20% less food waste; and we also expected that this new breakfast would also have lower carbon and water footprints.
A water footprint is the quantity of fresh water used in growing food or producing products. It takes into account rainwater, groundwater and water discharges. For example, producing fresh fruit – an apple or an orange- used far less water than a glass of juice (50-70 liters versus 170-190 liters for a glass of juice).
To help us compare the water footprint of the old and new Blu Super Breakfasts, we invited the Water Footprint Network (WFN) to calculate the two breakfasts’ water footprints; using the Radisson Blu Hotel, Zuirch Airport as a case study.
We were delighted to find out that since this hotel has changed to the Super Breakfast menu, the total average water footprint of the 2014 Breakfast per guest is 1,275 liters (about 280 gallons) and the 2015 Super Blu Breakfast water footprint is 997 (about 219 gallons) liters.
That’s a 22% reduction in the water footprint!
Understanding the water footprint of our Super Blu Breakfast and how it has decreased by reducing the amount of food waste and changing some of its components, is an important first step for us in our water stewardship journey. We’re excited to help raise awareness among our guests on the issues of water sustainability and the value of reducing one’s water footprint!