Savings opportunities

WRAP's research identified where, for a representative facility, the potential for greatest FM savings can be made. Use the links below to explore the ‘hotspots’ identified and the key actions for each that could realise savings.

FM costs

Carbon emissions

Energy demand and consumption

Water demand and consumption

Materials consumption

Waste generation

FM costs

  • Reduced utilities (energy and water), waste disposal and purchasing costs by effective management, maintenance of assets and targeted investment.
  • Delivery models that reduce service costs and / or capital expenditure by transferring ownership and risk to expert service providers.

Pie charts showing cost of FM services: ICT 30%Key opportunities for cost reduction:

  • ICT 
  • Energy management
  • Furniture
  • Catering (where applicable)

For the representative facility, ICT is estimated to be the most costly service - approx. 30% of the total. Approx. £14/m2. This is largely due to the high estimated cost/kg of equipment.

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Carbon emissions

  • Lower Scope 1 and 2 emissions from reduced energy consumption (e.g. from HVAC systems, hot water management, ICT, catering facilities, etc). 
  • Lower Scope 3 emissions by reducing the consumption of products (food, furniture, ICT, textiles, water, etc) and improved management of waste (e.g. re-use or recovery).

Key opportunities for cost reduction:

  • Repair and maintenance (specifically HVAC systems)
  • Energy management
  • ICT 
  • Catering 
  • Furniture

Total greenhouse gas emissions (both embodied and in-use) are estimated to total 137 kgCO2e/m2/yr combined. The energy consumed by heating, ventilation and air conditioning systems is the carbon footprint hotspot for the representative facility, approx. 45% 

Estimated greenhouse gas emissions associated with the use of energy within the representative facility significantly outweighs the estimated embodied carbon (approx. 80% of total greenhouse gas emissions).

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Energy demand and consumption

Energy savings achieved by:

  • Use of efficient technologies (HVAC equipment, ICT, catering facilities, etc).
  • Careful management of well maintained assets.
  • Encouraging responsible behaviour by effective communication with occupiers.
  • Targeted investment in cost effective efficiency measures.

Pie charts showing energy 70%, lighting 10%, ICT 15%Key opportunities for cost reduction:

  • Repair and maintenance
  • Energy Management
  • ICT

Heating, ventilation and air conditioning (HVAC) systems make the largest contribution to energy in use within the representative facility, particularly the operation of the boiler system, providing heating and hot water to the facility.

The consumption of energy by ICT equipment and in lighting the representative facility are estimated to be the next largest consumers of energy.

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Water demand and consumption

Water savings achieved by:

  • Use of efficient water fittings and water consuming appliances (WC’s, staff kitchens / tea points and catering facilities).
  • Careful management of well maintained assets.
  • Encouraging responsible behaviour by effective communication with occupiers.
  • Targeted investment in cost effective efficiency measures.

Key opportunities for cost reduction:

  • Repair and maintenance
  • Water Management
  • Catering 

Approx. 90% of water within the representative facility is consumed in washroom and staff kitchen facilities (as distinct from catering kitchen facilities).

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Materials consumption

  • Minimising waste of consumable materials (e.g. food or paper) through:
    • careful inventory planning and monitoring of consumption;
    • effective storage and logistics;
    • control of supply (e.g. catering portion sizes, or print management systems); and
    • providing feedback and incentivising responsible use.

Pie charts showing material consumption catering 50%, furniture 30%

  • Use of durable and flexible products / assets with increased potential for upgrading / redeployment / reconditioning / recycling at end of life.
  • Careful planning of management of maintenance activities to maximise re-use of existing materials and minimise wastage of new materials.
  • Reducing packaging volumes by specifying reusable and returnable packaging where appropriate (e.g. furniture or catering items).
  • Maximise use of recyclable materials.

Key opportunities for cost reduction:

  • Catering 
  • Furniture
  • Repairs and maintenance 
  • ICT 

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Waste generation

Maximising re-use, recycling or recovery of wastes or end of life products, by:

Pie charts showing waste generation: furniture 50%

  • Planning for end of life when specifying
  • Working with resellers / consolidators to enable re-use of products.
  • Working with waste management companies with effective waste segregation and recovery practices.
  • Effective integration of cleaning and operational waste management contracts to ensure maximum diversion from landfill.
  • Transfer of appropriate assets to service providers thereby incentivising longevity of use and whole life performance.

Key opportunities for cost reduction:

  • Catering 
  • Furniture
  • Repairs and maintenance 
  • ICT 

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Find out how other organisations are taking action. Cost benefit studies on: