SUSTAINABLE INITIATIVES JW MARRIOTT MUMBAI JUHU

Girish Gaikwad, Director of Engineering

SUSTAINABLE INITIATIVES JW MARRIOTT MUMBAI JUHU

Attributed to: Girish Gaikwad, Director of Engineering, JW Marriott Mumbai Juhu 

Marriott as a brand has always been conscious about its carbon footprint and it is continuously working towards adopting sustainable practices. From hotel design to the guest experience, sustainability is embedded into our business strategy, and this includes efforts such as creating resource-efficient hotels, purchasing sustainable products, and supporting innovative environmental initiatives.

Given an ever-growing impetus for sustainable choices, the property is continuously evolving to become more responsible. At the JW Marriott Mumbai Juhu, we are committed to a sustainable model in order to ensure the quality of life for our future generations. Our sustainability efforts have a 360-degree approach and our endeavor is to integrate them in our entire hotel operations. 

Some of the initiatives undertaken at the property:

MINIMUM FOOD WASTAGE

In our constant endeavor to ensure minimum food wastage, we are committed to the belief of zero-waste cooking which involves using every aspect of an ingredient. We ensure there’s minimal food wastage. Together with the Culinary team spearheaded by Chef Abhishek Basu, Executive Chef, we recently hosted a  Zero Waste Brunch which featured 13 zero-waste food dishes and 6 beverages. 

Overall, our food wastage initiative has resulted in approximately 15% month-on-month reduction of food wastage.

SUCTION SWEEPING WITH FILTRATION SYSTEM

The suction sweeping machine with an in-built filtration system has helped the property to keep the pool clean and free of dirt which also helps us repurpose liters of water that was previously being trained and use it for other water bodies that help in beautification. 

WATER AERATORS

We have installed aerators in guest rooms wash basin taps, shower heads, and sensor taps in the heart-of-house areas to reduce the daily consumption of water. Our initiatives have resulted in a 26% month-on-month reduction in water wastage. 

ENERGY SAVING

We are committed to using clean energy and buy wind power. Approximately 30% to 40% percentage of energy that we utilize at the hotel comes from clean wind energy and has been fairly successful for the hotel. Solar power is also a big endeavor for us, today, all our periphery lights are solar powered, so they get energy during the day and power up in the evenings post sunset. As a hotel, we are also in the process of installing solar panels on the terrace of the hotel.

ORGANIC WASTE CONVERTER

We are very mindful and have a process in place to monitor food wastage on a daily basis. The organic waste converter in the hotel converts all this waste to manure and we are fortunate to have a fairly large garden/ landscape area where we can reutilize this.

SEWAGE TREATMENT PLANT

A treatment plant with a water production capacity of 350-kilo liters per day (KLD) has been installed – the recycled water is used for irrigation (approx. 10-15 KLD), cooling tower makeup (approx. 100 KLD), and flushing water for guest rooms (approx. 20-30 KLD).