With UK hospitality operators facing an unprecedented rise in the cost of goods and energy prices shooting up, 92% of decision makers are concerned according to new research. Nearly three-quarters of decision makers (72%) say they have goals and targets in place to decrease their energy usage and overall environmental impact.

David Hall, managing director of BRITA UK, said: “With hospitality operators feeling the pressure to improve their sustainability in an authentic way that avoids ‘greenwashing’ their processes, they cannot ignore the impact of the waste they produce on the environment.

“We’re all too aware of food and plastic waste, but what about the invisible waste that we cannot see, such as the volume of energy businesses consume each day and night unnecessarily? It’s vital that we collaborate with companies to tackle the sources of invisible waste together, and there are simple, energy-efficient steps that can be taken to contribute to real change.”

One of the major sources of ‘invisible waste’ in hospitality is equipment being left on needlessly overnight, which is something 45% of decision makers admit to, despite 65% of them not knowing how much energy the equipment uses during this time.

To help operators combat the energy crisis, and learn simple, energy-efficient steps to reduce their energy consumption by identifying sources of invisible waste, BRITA has partnered with sustainability experts as part of its new Invisible Waste insights report.

As well as identifying which pieces of equipment can be safely turned off overnight to improve overall energy efficiency, the report is brimming with additional tips and hints that can help streamline the process to better sustainability across the board.