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The Green Key around the world via FEE
FEE, Foundation for environmental education is an NGO devoted to Environmental Education
FEE runs 5 international campaigns:
• Green Key and Blue Flag where the target group is tourists
• Eco-Schools, Young Reporters for the Environment, and Learning about Forest where the target group is children
• More information on FEE and its five campaigns: www.fee-international.org
Environmental impacts bytourism accommodations
The very important ones
• Electricity• Heat• Water• Waste
The less important ones
• Noise and odour• Emissions to water and air• Hazardous waste• Transportation
The important ones
• Cleaning agents and chemicals
• Foodstuffs• Single dose packages and
disposable items
The Green Key Criteria
• Environmental management
• Guest information
• Staff involvement
• Water savings
• Cleaning and washing
• Waste
• Energy savings
• Foods
• Indoor climate
• Administration
• Green activities
• Parking areas and parks
Three kinds of criteria
• Direct measures
• Environmental management
• Communication
All the measures concerning energy, water, waste, chemicals, outdoor activities etc.
Policy, targets, action plans, and measurements
Staff involvement, involving the guests, sub-contractors and suppliers
Environmental Policy
As a responsible business we will try to choose options, which continuously contributes to the protection of the environment and the natural resources.
We want to:
Keep up and develop our environmental efforts by saving energy and water and by using products which have low impact on the environment
Discuss environmental questions in an open and positive dialogue with customers, staff, authorities, suppliers, organisations and other who have an interest
Prompt our suppliers to deliver services and products that comply with environmental level
Environmental Objectives
We have decided to work with the following environmental objectives:
Save 10 % on the water consumption before the end of the year
Reduce the energy consumption per guest by 5 % before the end of the year
Purchase organically produced foods for 10 % of the total budget for foods
Inform all our suppliers about our environmental activities by sending out a letter in December
Inform all our staff about our environmental activities by arranging a project day on October the 10th . In the future we will arrange meetings every quarter to keep the staff informed about the activities
Environmental Plan of Action
Example of a part of a plan of action
Objective: The water consumption is reduced by 10 % per guest before the end of the year.
Responsible: John Smith
Objects: All toilets must be water saving. John Smith finds out how many of the existing toilets have a flush of more than 6 litres per flush. John Smith gets an estimate on the replacements needed. John Smith enters into a contract with supplier and informs the staff about the replacements.
Budget: 3.400 EUR and 25 hours for John Smith are set aside. Time schedule: October – December
Follow-up: January
The role of the staff
In a tourism business, the staff has a central position, because the staff is the link between the manager and the guests
1. The staff have direct relation with the tourists, and they can spread the message.
2. The staff can take action and they can promote and perform a good (or a bad) environmental behaviour.
3. The staff can adopt simple everyday gesture that change things and decrease the environmental impacts of the business
Efforts made by the staff
• Dose chemical products for washing and for cleaning correctly to avoid over consumption
• Avoid unnecessary water consumption • Sorting waste in categories• Turn down the heat in empty rooms
• Fat filters in the exhaust must be cleaned• Sorting waste in categories• Proper use of the kitchen equipment
• Inform guests about the environmental undertakings at the business including The Green Key
• Inform guests about public transportation and green activities in the nearby area
• Cleaning the surfaces of the heat/cooling exchanger of the ventilation plan at least once a year
• Turn off heating, refrigerators and televisions when rooms or houses are not let out
• Cleaning
• Kitchen / Service
• Reception
• Technician