Sustainability

Environmental Commitment

Sustainability

Titanic Hotel Liverpool is committed to working in a sustainable way to help protect the environment through reducing waste, saving energy and water usage. We operate by a zero waste to landfill policy with a dedicated sustainable waste management system in place within the hotel and event spaces.

Recycling 
We recycle waste where possible across all areas of the hotel from glass to cardboard. We use recycle cups and straws within the hotel restaurant and bar.

Food Waste
Our food waste is collected twice a week and recycled.

Plastic Waste
We have started looking at reducing as much plastic as possible within the hotel starting with removing plastic straws and bags.

Sourcing Locally
We strive to work with local suppliers and businesses as much as possible. We're proud to support the local economy by working with local suppliers to source as many of our ingredients and food as possible, and we support relationships with local companies for many hotel requirements, including window cleaning, maintenance needs, carpet and upholstery cleaning, printing and stationary supplies.

Electric Car Charging
We have installed 3 electric car charging points at the hotel.

Working Practices
We aim to work digitally as much as possible to reduce paper waste. All the hotel brochures are now digital.

Local area
We are committed to keeping the surrounding area environmentally clean and hire a specially made boat to do weekly clean-ups in Stanley Dock.


Recent Article

LOOKING TOWARDS A GREENER 2023

With sustainability such a significant factor for all businesses, we sat down with Titanic Hotel’s hotel manager, Scott Davies, to hear all about what practices the hotel is implementing to do their bit for the planet.

In a hotel the size of Titanic Liverpool, often operating at full capacity, one of the biggest issues is the amount of waste we create and how we deal with it responsibly.

Sustainability is a major focus for us, so much so that Scott has put together an environmental action plan which will step up during 2023.

One of the key areas of our eco policy is recycling – the hotel already has glass recycling and last summer we added cardboard, investing in a new bailer which allows us to separate cardboard to be put into one tonne bails ready to be collected.

This year, the third component in our recycling programme is being introduced so Titanic will now also separately recycle all food waste, around 45,000 tonnes a year of it!

“We have 153 rooms, plus our event spaces - The Rum Warehouse alone can be doing dinner for 500 every day – Stanley’s restaurant and the bar so obviously we generate a lot of waste,” explains Scott.
“Even in-room waste like used teabags and coffee pods all adds up.”

“That’s why we’re including everything in our recycling programme and joining forces with suppliers and companies who are already ahead of the game, so they can support us with our own sustainability process.”

Titanic uses a local waste management company, B&M, and Scott is keen for key team members to visit regularly and see exactly what happens to the waste once it leaves the hotel.

“One of the toughest challenges is in educating the team but I want everyone to fully understand what we’re doing and why so they can get behind it. It’s all about training and that’s factored in the action plan too,” he adds.

Practically, food waste in kitchens is likely to be collected twice a week, on Mondays after the busy weekends and then again midweek. It’ll be put into a food caddy, similar to the ones households have only on a bigger scale, and then transferred to one of several 240-litre caddies. Once they’re full they’ll be locked and taken away, emptied, cleaned out and brought back for the cycle to start again.

Alongside recycling, the hotel is also committed to keeping the surrounding environment clean.

Titanic now hires a specially made boat from local marine and engineering company Liverpool Water Witch who are world leaders in waterway cleaning. The boat, manned by Scott, does weekly clean-ups in Stanley Dock, scooping up debris on the surface and just below which is then processed and separated through the hotel’s waste disposal system.

He says guests appreciate everything Titanic does towards sustainability and reducing its carbon footprint, inside and outside on the water.

“There’s such a raised awareness from consumers now, and we respond to what people tell us. For instance, we were using a yoghurt pot in the restaurant which was plastic and a guest highlighted that so now we’ve started serving yoghurt in a melamine washable bowl instead. It’s just a little thing but it matters. If guests see something that doesn’t meet sustainability standards they’ll feed that back, and that’s good because it really helps us to improve.”
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