Celtic Manor Resort is a golf, spa, leisure hotel and resort in Newport, South East Wales. It consists of three hotels (The Resort Hotel, Manor House Hotel and Coldra Court Hotel), a country inn, luxury lodges, three spas, six restaurants, three championship golf courses (The Twenty Ten Course, the Montgomerie Course and Roman Road Course), two golf and country clubhouses (the Twenty Ten clubhouse and the Lodge clubhouse), adventure golf, and a multi-purpose conference centre. It was the venue for the 2010 Ryder Cup, the first to be held in Wales, and hosted the 2014 NATO summit.
After an initial request to analyse energy usage onsite, and provide sustainable solutions for reducing increasing energy costs, Energy HQ, npower Business Solutions, secured a five year Energy Management Support (EMS) Partnership. The energy management expertise provided by Energy HQs Energy Manager on site, resulted in a 10.5% energy reduction against baseline figures. The success achieved helped to secure a new contract.
How did Energy HQ, npower Business Solutions, help?
The Resort installed an Automatic Monitoring and Targeting (aM&T) system of 21 meters, and following a six-week benchmarking period, weekly site meetings were held to identify ‘quick wins.’
Energy HQ, npower Business Solutions, identified a high out of hours base load at the Golf Club. A night-time visit highlighted the need to implement a shut-down procedure with bespoke energy awareness training for staff. Data loggers were used to identify periods of excessive consumption once correlated against occupancy, and periods of high overnight consumption when equipment was not required. This was traced back to a faulty building energy management system (BEMS) which once resolved, resulted in site savings of almost 5%. Additional initiatives included monitoring of air handling units and the introduction of air quality sensors and demand control ventilation (DCV) strategies on some of the largest on-site mechanical plant.
At the Golf Club, Twenty Ten and Coldra Court proactive alarming helped to maintain savings, control on air handling units was improved and a faulty BEMS system was upgraded. Although sub-meters are installed to aid energy consumption analysis, main supply metering are manually read every month and analysed using regression tools to identify further trends for excessive consumption, using variables such as occupancy, restaurant covers, cooling degree days (CDD) and heating degree days (HDD). As a result of the excellent energy performance on site, the Celtic Manor Resort has achieved a Gold Award in recognition of a concerted drive to improve its environmental performance and reduce its carbon footprint. The resort achieved an 83% rating in its latest assessment from Green Tourism, progressing from Silver to the prestigious Gold Level. Joel Kirby, the Resort’s Energy & Environment Manager also recently featured in the February 2019 edition of the Energy Managers Association (EMA) magazine, speaking about the sterling improvements in energy performance on site, which you can read here.
So what is Demand Controlled Ventilation (DCV)?
DCV is an energy saving concept where automatic adjustment of heating, ventilation and air-conditioning (HVAC) equipment is made on demand. In principle, providing occupants with the right amount of fresh air, when they need it, and where useful. With intelligent HVAC management (demand controlled ventilation), energy savings are made on all occasions where the need for ventilation is low or null, which can represent more than 50% of the time. DCV is the most efficient way to balance indoor air quality and energy saving.
The main energy consumers in most commercial buildings are heating, ventilation and air-conditioning (HVAC) systems. When properly optimised, these systems can generate between 5 to 10% energy cost savings. In October 2017, the DCV technique was fully implemented at the Celtic Manor Resort’s largest ventilation systems. These include the enclosed car park ventilation systems, conference area air handling units and the kitchen ventilation systems. The air handling units in these areas were equipped with dynamic variable speed drives (VSDs), and speed referenced to HVAC demand set points. Carbon monoxide (CO), carbon dioxide (CO2), extract temperature and optical sensors were installed in kitchens with CO and NOx gas sensors fitted in the enclosed car park to facilitate feedback control to the variable speed driven motors. Heating, ventilation & cooling within the conference areas were controlled with strict adherence to booked time schedules via the building energy management system (BEMS).
The result of this work was a significant month by month reduction in site electricity baseload, generating over £100K annual energy cost savings.