Coimbatore's First LEED Platinum Green Hotel In The New Buildings Category
Food & Health|December 2018

Embodying ITC Hotels’ commitment to green building, the WelcomHotel Coimbatore has earned the distinction of becoming Coimbatore’s first LEED Platinum Green Hotel through efficiency in sustainable water management, waste management, energy management and eliminating indoor air pollution.

Coimbatore's First LEED Platinum Green Hotel In The New Buildings Category

Green initiatives at the WelcomHotel Coimbatore, include:

Water Management:

The hotel deploys a state-of-the-art Water Management technology coupled with sustainable practices as follows

• Inhouse sewage and sullage treatment plant for treating the incoming black and grey water from different processes of the hotel.

• The treated water from STP is used for the entire flushing, cooling tower make-up and irrigation requirement inside the premises, thereby eliminating the use of potable water for those same purposes.

• Plumbing fixtures that are more efficient than the baseline water consumption.

• The entire condensed water from all the Floor TFA’s are collected and reused in the condenser recirculation line which serves adual benefit in terms of make-up water and bringing down the air conditioning load.

• Landscaping is fitted with drip irrigation which optimizes the water requirement and eliminates wastage of water.

• Guest rooms and public area W/C have dual flush mechanism of 3ltr and 9ltr to conserve water.

• Two numbers of rainwater collection sump with individual recharge pit of 200ft depth to recharge the aquifer.

• Automatic sensor-based taps in the public area toilets thereby saving water consumption.

Solid Waste Management:

The hotel deploys an integrated Water Management processas follows:

• All solid waste in the hotel gets segregated at source into three individual-coloured bins

1. Bio-degradable andrecyclable

2. Non-biodegradable but recyclable, and

3. Non-biodegradable and nonrecyclable and then the same gets recycled.

This story is from the December 2018 edition of Food & Health.

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This story is from the December 2018 edition of Food & Health.

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