Marriott nets huge water savings with new kitchen tech

The London Heathrow Marriott hotel has successfully trialled a new pot-washing technology in its kitchens that has cut water use by almost 92% - potentially saving around two million litres of water a year.

The 390-bedroom hotel installed a high-tech pot-washing system, provided by Swedish firm Granuldisk, which uses abrasive granules and high power jets of water to reduce total water use.

The system has cut daily water consumption in the hotel kitchens from 6,177 litres to 513 litres – a 92% reduction.

The hotel’s general manager Ron Vos said: “As a large hotel, we’re keen to do what we can in order to reduce as much wastage as we can.

“Once I learnt about the benefits of the Granuldisk equipment and the potential energy and water savings, it made complete sense to have a truly efficient utensil washer installed. We’re pleased to be the first of the Marriott UK hotels to trial the technology and we are sure our guests would be delighted to know we care about our impact on the environment.

“Sustainability initiatives are at the forefront of our ethos and I can see the Granuldisk technology being a future option for other hotels within the Marriott group.”


The London Heathrow Marriott Hotel has taken a number of steps towards reducing its carbon footprint, including investments in other equipment and devices to reduce energy and water consumption as well as recycling schemes that see 100% of hotel waste recycled.

For example, the hotel recently launched a scheme which will see it pass half-used bottles of soap onto charity Clean The World, which will repurpose them into hygiene kits for homeless shelters, senior citizens and struggling families around the world.

The Heathrow facility also operates its own windmill and has a greenhouse to grow herbs and tomatoes on the rooftop.

Earlier this year, edie reported on a radical programme of energy demand reduction taking place at another Marriott hotel, near Regent’s Park in London, which allows the property to turn down everything from the air conditioning in the lounge to the ice coolers in the corridors and the fridges in the kitchens, without customers noticing.

Brad Allen

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