Publicans can save 5-10% on energy costs

Guinness has announced a partnership with the Sustainable Energy Authority of Ireland to create awareness of energy supports for the hospitality sector and to reduce its carbon footprint.

Guinness has highlighted insights gained from research and engagement it carried out with publicans earlier to understand how it can help accelerate support on environmental and social issues.

This research was carried out on behalf of Guinness by Sustainability Works between October 2021 and February 2022 across 342 pubs around the Republic of Ireland and Northern Ireland either in person, via zoom, over the phone or through online questionnaires.

One of the key insights to emerge from this research was that 74% of publicans surveyed want to make a positive impact on the environment. As a result, Guinness is partnering with the SEAI to create awareness of supports available to the hospitality industry.

Information about SEAI energy supports is now available via Diageo’s on-trade customer portal ‘Diageo One’. This information includes:

• bespoke Energy Management Workshops running from January to March tailored specifically for Diageo customers. Led by expert energy consultants, these online sessions provide practical advice on how to make an outlet more energy-efficient to reduce costs by at least 5-10% – the equivalent of taking almost 10,000 cars off the road if 8,000 pubs implemented the actions
• details on how to access a €2,000 voucher from SEAI towards a high-quality energy audit, a free SEAI Energy Audit which assesses current energy usage and provides actionable measures to further reduce usage and costs
• information on SEAI energy efficiency and renewable energy grants including the solar PV panels grant.

Following the Sustainability Works-facilitated research Guinness has identified 10 pathways to support the hospitality sector on its journey to becoming more sustainable, covering topics such as energy, waste, water and much more. Every month from January, a toolkit on each of these topics will be shared on Diageo One which publicans can access for insight and action.

“Sustainability is a challenge for all of us, including publicans, especially in these challenging economic times with rising energy costs,” said Diageo Ireland’s Managing Director Barry O’Sullivan, “We’re fully committed to embedding sustainability across our business from grain to glass and this partnership forms part of our integrated approach towards achieving our Society 2030: Spirit of Progress commitments.”

SEAI’s Chief Executive William Walsh added, “We’re committed to delivering Ireland’s energy revolution and at a time of environmental uncertainty and rising costs, strategic partnerships such as this highlight the supports and services available from Government and the SEAI. The current energy crisis has impacted businesses of all sizes and driven an increased urgency to reduce energy use and transition to cleaner, renewable, energy sources.”

Paul Clancy, the Chief Executive of the Vintners’ Federation of Ireland, echoed these sentiments, saying, “This demonstrates an appetite to drive change across the hospitality sector by mobilising, guiding and accelerating action on social and environmental issues.

“Turning information into action can really deliver tangible results for both the publican and the planet. We’re delighted to see Guinness and the SEAI forming a partnership like this and we encourage the hospitality industry to explore the supports available to help reduce energy bills and carbon emissions.”

John Byrne, co-owner of the Beach House and The Burnaby in Greystones, County Wicklow, a recipient of the SEAI grants, commented that the SEAI grants in 2016 assisted in the installation solar panels in both The Beach House and The Burnaby.

“As a result, we’ve saved thousands on our energy costs to date while also reducing our carbon emissions,” he said, “Not only have we decreased our costs at a time when energy prices are rising but it’s also a great step in future-proofing our businesses and doing our part to become more sustainable.”