Back to basics: save your energy

How do pubs rate when it comes to energy efficiency? Are licensees conscious of green issues?

There's a difference between being green and being energy-efficient. If you ask me what kind of response we get from licensees on being green, it's not good. If you ask me what response we get from them on common-sense energy efficiency - well, I'd have to say that's not good either.

Publicans don't tend to be at the forefront of energy efficiency, maybe because of their lifestyle. They're time-poor. They perceive, incorrectly in my view, that they can gain more from spending their time behind the bar or by arguing for a cheaper rate. Energy efficiency is seen merely as a 'nice to have', but we have evidence that it can reduce bills by up to 30 per cent.

Is there a way of making licensees more aware of how much energy they use? ​

We have a device that attaches to the meter and will monitor how much everything is costing in terms of pounds per hour. It gives the pub information it didn't have before, and you can get a kind of hallelujah moment when you see how you can control your energy useage.

What kind of an energy policy should pubs adopt?​

For big businesses we advise they devise a poicy, draw up action points and record and monitor progress. But that's meaningless to the average pub. A small business needs a different approach - what will make the difference is the publican themselves and their employees.

The worst thing you can do is go around shouting at staff to turn things off. You should sit down with them and talk about it. Energy efficiency should be the only agenda point and you need to get everyone buying into the idea - they are all part of the solution and they need to realise the impact they can have.

You should let staff come up with their own ideas, rather than tell them what to do. It's really a matter of common sense. Then write the ideas down and put them up on the wall in the staff room - that sets and activates your policy in one, and you can take personal responsibility for monitoring it from there.

What do you think the impact of the smoking ban will be?​

I can understand pubs wanting to provide a comfortable space outdoors for smokers, but they should be aware that outside heating is invariably inefficient - there is nothing to retain the heat.

What about plasma screens?​

I've seen them increasingly in pubs around me and I think they're a good idea. But they do use a lot of power - especially if they're left on all day. They should be switched off rather than left on stand-by when they're not being used.

And chefs? They're notorious for leaving the gas ring alight when they're not cooking on it.​

That's a hobby-horse of mine. I tease my friend, who's a chef, about it. You wouldn't leave a tap running when you're not using the water, would you?

If there is one thing a pub should do to save energy, what should it be?​

Buy a ticket! Small businesses are quick to complain about their energy bills but they won't take the first step to reduce the energy they use. If they simply take an interest, everything else follows.

Why is British Gas trying to get us to use less energy? Shouldn't you be trying to sell more?​

The energy we supply is a finite commodity. It's running out. I'd rather have 20 more years selling energy than make more money now. We're in it for the long term. We're planning 20 years ahead here.

Adrian Harvey is commercial director of British Gas Business​

Case study: the Swiss Cottage, Shoreham-by-Sea, Sussex​

In February 2006 Russell Pearce, an Energys consultant on energy efficiency for British Gas Business, visited Barbara Smith, licensee at the Swiss Cottage in Shoreham-by-Sea in West Sussex, to assess the pub and provide some practical, expert advice.

"Although the Swiss Cottage is doing OK, it could cut its overall fuel bills by up to 20 per cent," he said. "Many simple, low-cost measures can be implemented outside normal trading hours and not pose any disruption to customers or staff."

Barbara had already taken positive steps by installing motion sensors in the toilets that switch the lights on only when people are using them, and putting thermostats on the pub's radiators.

Russell had some other recommendations for the pub:

• Look into investing in induction hobs. A normal gas hob will heat the space around it, whereas induction hobs just heat the pan
• Install a separate boiler for the kitchen, otherwise the single boiler is heating water for the whole loop and it is not getting used
• There are fridges in the cellar with the beer and line coolers, so you should partition off the fridges, as they are chucking out heat and making the coolers work harder. Also, put the cooler thermostat at the same height as the barrels at the other end of the room. This gives a more accurate indication of beer temperature.
• The dining area has a high ceiling and hot air is being lost, especially as there are two extractor fans pulling the heat straight out. This could be reduced by fitting a ceiling fan at the top, which would push the hot air back down. Fans can circulate cool air during the summer and warm air in the winter.