Stating it so bluntly may be viewed as cynicism – but the primary aim of most businesses is to make a profit; and consumers are drawn to environmentally conscious suppliers.
For many businesses, the fact that a Green approach to market is also beneficial (or less harmful) to our planet falls behind the value of a USP. Essentially, if consumers didn’t care, businesses wouldn’t change.
But consumers do care – and so businesses are taking up the mantle.
The growth of companies such as Ecover, Who Gives A Crap, Method and Clipper Teas – evidenced in our cupboards at home – are proof that Green indeed sells; and can even carry a premium.
The hospitality and on-trade industries have noted the opportunities and started to embrace the trend, with sustainable, local and seasonal sourcing of products playing into their environmental angle.
Some enterprises in the hospitality sector, often small and independent, embrace the Green business model with greater commitment, courageously building their business around a minimal impact approach.
Whichever end of the scale your venture sits, one of the simplest (and most commonly overlooked) ways to improve the environmental credentials of your business is to reduce the amount of water that you use and waste.
Whilst abundant rainfall in the UK makes the following sound ridiculous, water is an incredibly valuable resource – and it’s also quite expensive.
Reducing water consumption is therefore good for the planet and good for the bottom line of the business. A double win.
Attending to leaks promptly, adjusting the run time on one-touch taps, fixing the flush cycles on urinals and ensuring that high-usage items only operate during opening hours can significantly reduce the amount of water that a pub, club, bar or restaurant uses.
Similarly, more efficient systems and processes around the business can also deliver major savings on the volume and cost of the water used.
At StayClean, we specialise in keeping beer lines cleaner for longer – reducing the frequency of line cleans whilst keeping the beer in prime condition.
Chances to Save Water in Beer Line Cleaning
Cleaning beer lines uses a lot of water.
Traditionally, a thorough line cleanse is undertaken every week. Taps are turned over to the cleaning cycle and the beer left in the line between the keg and the tap is thrown away. This is known as ‘ullage’.
Clean water is then drawn through to the tap, then the cleaning fluids are run through the system, before clean water is again drawn through to the tap. At this stage, advice varies from pulling through anything between 2 pints and 20 pints of clean water to remove any debris and residual cleaning solution.
Once the water at the tap is pure and the lines are cleaned, the beer is switched back on and the water in the line is drawn through until beer reaches the tap.
Even a small bar, with 8 taps, 3 pint lines and a 10 pint clean water pull through at the end of the cycle will be using 128 pints of water every week to clean it’s lines. That’s over 500 pints per month and more than 3,000 pints per year of wasted water.
With a StayClean system installed, the bar in the example above would save at least 75% of its wasted water by moving to monthly line cleans. This could be improved further, with some of our customers achieving up to 6 weeks between line cleans in cellars with optimised conditioning.
In addition to the water savings, the bar would also be reducing its ullage and selling 75% of the beer it currently wastes, reducing working hours spent on cleaning lines and avoiding the environmental and health hazards associated with using and disposing of the toxic chemicals used to clean their lines.
Whilst environmental benefits of reduced water usage (with its associated processing, filtration and cleansing) are front and centre to the concerns of many business owners, the side benefits of reduced costs, increased profits and minimal exposure to chemicals should not be dismissed.
Do your bit for the planet – clean your beer lines less often, reduce water usage, save money and increase your profitability.