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Changing tariffs or energy supplier is often the favoured option; however much more can be done in house.


Analyse work and equipment patterns and practice looking for the following:

  • Is equipment being turned off when not in use – in the kitchen or back office for example?
  • Are golf buggies being charged during the day at peak tariff?
  • Do you have efficient lighting and lamps throughout, especially in high use areas such as a driving range?
  • Have you got energy efficient heating equipment with appropriate controls?
  • Do you light public areas even when not in use?
  • Are your taps, toilets and urinals leaking?


Some of the ways to rectify these issues would be to fit energy efficient digital timers so equipment is only on when needed and on best tariff where appropriate. Make energy awareness part of staff training and empower them to tackle energy awareness issues; consider appointing an “energy champion or champions”.

Lighting can often be a considerable overhead for golf clubs, so carry out a replacement to fit LEDs wherever possible. Similarly replace catering and heating equipment with energy efficient upgrades – identify the most cost effective areas first.

There may be initial cost to replace equipment but the return on investment is a powerful argument for doing so. However, there is so much that can be done without incurring any cost, changing work and equipment usage practice is easily achievable and brings early benefits.

Start by seeing how much equipment such as computers and photocopiers are left on overnight, similarly vending machines and drinks chillers. Do fridges need to be on constantly? Most equipment will power up quickly so it just requires discipline to switch equipment OFF. Consider installing an energy management system which will really help identify waste.


Make sure your team have the energy to do it!