Burgess Hill Premier Inn, which is due to open in autumn 2010, intends to represent the latest evolution in environmentally-friendly budget hotels.
It follows Whitbread's green hotel pilot in Tamworth, Staffordshire, which resulted in the opening of the first green budget hotel in December 2008.
The 60-bedroom hotel aims to deliver 70% carbon and 60% water savings.
Situated adjacent to the hotel will be Whitbread's first low-carbon restaurant, a 220-cover Beefeater open grill restaurant.
The developments form part of the company's corporate sustainability programme Good Together, which was launched in December 2009 with a pledge to reduce carbon emissions by 26% by 2020.
Built using timber frame construction methods from sustainably sourced wood, the hotel and restaurant will include ground-source heat pumps, rainwater harvesting and grey water recycling providing. This will supply 100% of the hotel's toilet water use and saving 20% of its entire water use. The hotel will also feature high-efficiency thermal insulation, low-flow showerheads, automated light controls and sun pipes to reduce the need for artificial light.
"Burgess Hill's clever combination of high-tech environmental features and advanced construction methods will allow us to achieve truly impressive results in cutting carbon and conserving water," said Alan Parker, CEO of Whitbread.
By Janet Harmer
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