Going Green English 2014_(Intl Tourism Partnership)

7/24/2019 Going Green English 2014_(Intl Tourism Partnership)

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SURFERSPARADISERESORT, QUEENSLAND, AUSTRALIA:

The saltwater lagoon provides sand beaches, waterfalls, anarticial coral reef and a haven for local sh species.

GOING GREEN

Minimum standards towards

a sustainable hotel
http://www.tourismpartnership.org/


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What does it mean to be a

sustainable hotel?

In the past, corporate philanthropy, or giving backto the community, used to be the way a companylooked to enhance its reputation externally. Today,

even the most basic level of acceptable businesspractice requires a more sophisticated approach.

Companies are judged on their accountability,transparency, business ethics, socio-economicawareness and resource-efciency as well as their

nancial results.

Businesses today are under external scrutiny asnever before. Shareholders, investors, employees,

customers, environmental and ethical groups -and the general public - expect companies tobe exemplary across the triple bottom line ofeconomic, social and environmental management.

If they are not, pressure groups and the media arewilling and able to expose their weaknesses. As ourunderstanding and knowledge grows about issuessuch as global warming, climate change, humanrights injustices and the causes of poverty, the worldlooks as much to the business community as togovernments to provide solutions.

Integrating responsible practices into your hotel orresort operation will benet your business in many

ways. Admired companies attract investors,

enjoy better customer and guest loyalty and areable to recruit and retain high-calibre, motivated

employees. This helps them improve their marketshare and position. Hotel owners and operators that

understand the environmental and socio-economic

context in which they operate are better placed tomanage risk and maintain their licence to operate.

Resource-efcient hotels not only improve their

bottom line by eliminating wasteful practices, butalso lighten their load on the planet, something we allurgently need to do.

The strategies and approaches presented in thispaper will help to increase the sustainability of hoteloperations by minimising their negative impactson the surrounding ecosystems and cultures whileincreasing their positive contributions to biodiversityconservation, cultural heritage preservation andcommunity development.

While the term green in business originally related to environmental

issues, it has evolved to embrace all aspects of sustainability and

corporate social responsibility (CSR). To be properly green, a company

now needs to incorporate sustainable thinking in its decision-making at

all levels throughout the organisation.

KASBAHDUTOUBKAL, HIGHATLASMOUNTAINS,

MOROCCO:

Considerately restored to its formersplendour using traditional techniques

and local materials, the Kasbah bothrespects and adds value to the local

community.

PHOTOGRAPH: ALANKEOHANE,WWW.KASBAHDUTOUBKAL.COM

1 POLICY AND FRAMEWORK

2 STAFF TRAINING AND AWARENESS

3 ENVIRONMENTAL MANAGEMENT

4 PURCHASING

5 PEOPLE AND COMMUNITIES

6 DESTINATION PROTECTION

These practical steps are intended to guide hotel

managers toward a more sustainable operation.

INTERNATIONALTOURISMPARTNERSHIP: THEVOICEFORENVIRONMENTAL& SOCIALRESPONSIBILITYINTHEHOSPITALITYINDUSTRYwww.tourismpartnership.org | www.greenhotelier.org |www.youthcareerinitiative.org
http://www.tourismpartnership.org/http://www.greenhotelier.org/http://www.youthcareerinitiative.org/http://www.youthcareerinitiative.org/http://www.greenhotelier.org/http://www.tourismpartnership.org/http://www.tourismpartnership.org/


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+ LAUNCHa responsible business programme tostaff and solicit feedback.

+ MAINTAINstaff awareness of the programmethrough regular meetings, posters and informationon notice-boards etc.

+ ENCOURAGEmotivation through competitions,suggestion boxes and reward staff for successeseach month.

+ ASSESSyour current environmental impacts anddetermine potential primary, secondary and tertiaryimpacts and their signicance. List possiblemitigation and management alternatives and describewhich ones will be used.Much of the information onyour resource use, waste and use of chemicals canbe found in utility and purchasing bills.

+ INSTALL meters for each department and for specicitems of equipment that are high energy and waterusers.

+ MEASUREand monitor your progress on a regular

p IDENTIFYthe key areas of

water use and how reductionscan be achieved.

p IMPLEMENTimmediate water

savings through changes inroutine (e.g. reducing washing/rinsing cycles in laundry).

p CHECKregularly for leaks fromcisterns, taps and pipes andthat plugs in basins t properly.

p INSTALL sensors, low-ow and

other water-saving ttings inkitchens, guest bathrooms andpublic washrooms.

p USEopportunities to divert and

capture rainwater for reuse.

p MINIMISEwater use by

recycling grey water forgardening, washing oors,ushing toilets, etc.

p ASSESSyour water use

against industry benchmarks ifavailable.

p MONITORresults continuously,

report on progress and takecorrective action as necessary.

p IDENTIFYthe different waste

streams you create (e.g. glass,paper, plastic, aluminium andother metals, cooking oils,cardboard and organic waste),which departments are responsiblefor what, and how the waste iscurrently dealt with.

p CALCULATEthe amount in weightfor each waste stream and identifymeasures to reduce, reuse and/orrecycle each one.

p DRAW UPa waste management

plan with specic reduction, reuseand recycling targets to be met bya specic time.

p MINIMISEpackaging and other

waste reduction measures.

p ENSURE that efuent from

wastewater treatment systemcomplies with all relevant local,regional and international water

quality standards.

p MONITORresults continuously,

report on progress and takecorrective action as necessary.

ENERGY WATER USE WASTE

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POLICY &

FRAMEWORK

STAFF TRAINING &

AWARENESS

ENVIRONMENTAL

M A N A G E M E N T

p IDENTIFYthe key areas of energy use

and the fuel sources.

p INSTALLmeters in each department and

t sub-meters for high energy-consumingitems.

p DESIGNATEmembers of staff who will be

responsible for collecting energy data.

p IDENTIFYsimple changes in routine thatcan be made to save energy (such asturning off lights and running equipmentsuch as dishwashers and washingmachines at full loads).

p CHECKand maintain all equipment

regularly to ensure it is functioningefciently.

p IDENTIFYand implement low-cost

measures such as tting energy-efcientlight bulbs and motion detectors,improving insulation and using heatrecovery techniques etc.

p USEbicycles and environmentally

preferable vehicles around the resort (e.g.electric from renewable sources, hybrid

or biofuels) and encourage guests to usegreener vehicles.

p CALCULATEyour energy usage and

assess it against available industrybenchmarks in terms of kWh per guestnight or CO2generated.

p MONITORyour performance continuously

and set realistic reduction targets based onyour results.

A IM FOR THE HIGHEST ENVIRONMENTA L STA NDARDSIN TERMS OF BIODIVERSITY PROTECTION, HYGIENE,SAFETY, INDOOR AIR QUALITY AND OVERALLENVIRONMENTAL MANAG EMENT.

basis. This can be daily, weekly or monthly,depending on usage and your department.

+ SETmeasurable short and long term targets forimprovement and take corrective action when theyare not met.

+ WORKwith other hotels and local businesses toimprove environmental standards in the local area ordestination.

+ INFORMguests, vendors, and local stakeholdersabout your environmental policy, programmes andsuccesses.

YOU WILL NEE D COMMITMENT FROMEVERYONE, FROM THE TOP DOWN.

SUCCESS WILL DEPEND ON THE BUY- INAND CONTINUED MOTIVATION OF YOURSTAFF.

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+ DESIGNATEor appoint a senior member of staffresponsible for environmental management. Theyshould have the awareness, knowledge and skills toimplement best practices to regional and internationalstandards.

+ IDENTIFYa person from each department who willbe part of the hotels environmental working group or

green team.

+ INSTITUTEways to measure your progress forexample through indicators such as water use in litresor cubic metres per guest night, energy use in kWh perguest night and waste in kg per guest night.

+ DRAW UPresponsible business policy to which theentire operation can commit.

+ INCLUDEa module on your responsible businesspolicy and programme in all staff induction andrefresher training.

+ COMMUNICATEresults to staff as you progress theprogramme.

INTERNATIONALTOURISMPARTNERSHIP: THEVOICEFORENVIRONMENTAL& SOCIALRESPONSIBILITYINTHEHOSPITALITYINDUSTRYwww.tourismpartnership.org | www.greenhotelier.org|www.youthcareerinitiative.org
http://www.tourismpartnership.org/http://www.tourismpartnership.org/http://www.greenhotelier.org/http://www.youthcareerinitiative.org/http://www.youthcareerinitiative.org/http://www.greenhotelier.org/http://www.tourismpartnership.org/


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+ SOURCEproducts which are the most sustainable intheir manufacture, use and disposal.

+ REVIEWall the products and services you purchaseand identify where more sustainable alternatives areavailable.

+ EXAMINEhow your suppliers select their suppliers sothat you can help develop a fully sustainable supplychain.

+ INTEGRATEsustainable criteria into your purchasingpolicy and procedures.

+ ENCOURAGElocal businesses to cut down ontransport energy by sourcing locally.

+ BUYas much seasonal and local produce aspossible.

+ BE FAIR, honest, open and transparent in all yourdealings with customers, employees and suppliersand respect their human rights at all times.

+ BE SENSITIVEto the needs of those you employ andin the surrounding community such as respectingtheir local culture, heritage and traditions.

+ IDENTIFYways in which the local community canbenet from the presence of your establishment.

+ DEVELOPand support tourism-related businesses in

+ SUPPORTconservation and cultural heritagepreservation projects through nancial and in-kindsupport and volunteer programmes.

+ USEnative plant species for landscaping and naturalinsect control measures such as sh and otheranimals.

+ SHOWCASE the local culture and heritage throughproduce, art and handicraft of local communities.

+ CONTRIBUTEto habitat restoration efforts whenpossible.

+ UTILISEguidelines and training programmes toimprove behaviour and increase awareness withregard to recreational activities.

+ REQUIRE the use of guides in sensitive areas.

+ PROVIDEguests with lists of products and souvenirsto avoid.

+ WORKwith local people when developing culturalattractions.

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P U R C H A S I N G

PEOP LE &

C O M M U N I T I E S

DESTINATION

P R O T E C T I O N

WORK WITH YOUR SUPPLIERS OV ER TIME TO GREEN YOURSUPPLY CHAIN .

LOOK AT THE WORLD OUT SIDE YOUR H OTELA ND H OW Y OU C A N TA K E A MORE RE SP ON S I BL E ,LEADERSHI P ROLE.

MAINTAIN A SE NSE OF PLAC E THAT SUPPORTSTHE GEOGRAPHICAL CHARACTER OF A PLACEITSENVIRONM ENT, CULTURE, HERITAGE, AESTH ETICS, A NDT H E W E L L - B E I N G O F I T S C I T I Z E N S .

+ BUYproducts in bulk and reduce packaging wherepossible.

+ CHALLENGEsuppliers and other business partners toimprove their practices.

+ GIVE PREFERENCEto fair trade products (such ascoffee and tea) or eco-labelled goods where possible.

+ NEVERpurchase or sell items made from protectedwildlife or illegally-traded species and inform yourguests if there are any such items that may be offeredfor sale outside the hotel.

+ RECOGNISEsuppliers efforts through special events,promotion and longer-term contracts.

partnership with the local community.+ USE locally provided services where possible.

+ TRAINlocal workers in order to phase them intomanagement positions over time.

+ EMPLOY local people where possible.

+ SUPPORTlocal community development projects withmoney, time and under-utilised resources.

+ PROVIDEways for guests to volunteer for localconservation or community development projects.

+ EDUCATEguests and local people about differentcultures and acceptable behaviours.

+ DESIGNan interpretive guest education programme torevolve around specic themes, with clear messagesrelating to local environmental and cultural issues.

+ RESPECTlocally determined limits on scale andactivities with regard to tourist interaction with localpeople.

+ CHOOSE an efcient mode of transport, such asbuses and trains to decrease energy consumption and

emissions.+ PROVIDE no vehicle zones.

+ CONSIDERthe use of non-motorised transportationand electric motors to decrease pollution and noise.

+ TRAINstaff in the proper maintenance of vehicles andboats and mandate maximum speeds.

The International Tourism Partnership (ITP) brings together the worlds leading

international hotel companies to provide a voice for environmental and socialresponsibility in the industry. We work to demonstrate in a very practical waythat environmental and social responsibility makes good business sense. Formore info see www.tourismpartnership.organd our online publication, www.greenhotelier.org.

ABOUT THE INTERNATIONAL TOURISM PARTNERSHIP CONTACT

International Tourism Partnershipc/o Business in the Community137 Shepherdess Walk

London N1 7RQUnited Kingdom

T: +44 [0] 20 7566 8650E: [email protected]:www.tourismpartnership.org

www.greenhotelier.orgwww.youthcareerinitiative.org

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http://www.tourismpartnership.org/mailto:itp%40bitc.org.uk?subject=mailto:itp%40bitc.org.uk?subject=http://www.greenhotelier.org/http://www.youthcareerinitiative.org/http://www.youthcareerinitiative.org/http://www.greenhotelier.org/mailto:itp%40bitc.org.uk?subject=http://www.tourismpartnership.org/

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Going Green English 2014_(Intl Tourism Partnership)