Key points Flashcards
Main areas of negative impact in Hotels
Waste
Water
Energy
Three Principles of waste mngt
Reduce, reuse, recycle
Six area of sustainable Hotel mngt
main area
1. Waste
2. Water
3. Energy
2nd area
4. Land/archt.
5. Carbon emission
6. Social
Things to consider when building a hotel
- Preserving local vegetation and landscape
- Consider the effect of the sun
- Maximize natural lighting
- Make use of the stack effect
- Use sustainable construction materials
Main sectors of waste in Hotels
Food prep = 45%
Spoilage = 21%
Plates = 34%
waste is a key issues in Hotels
What remains on a plate
Salad, veggies, and fruit - 25%
Potato, rice, pasta - 29%
Bread and grains - 14%
Cheese and other dairy - 3%
Main course, fish - 5%
Main course, meat - 9%
Main course, vegg, <1%
Dessert - 0%
Other - 15%
Waste mngt options (hint - PRRD)
Prevention
Recycling
Recovery
Disposal
Physical areas of waste in hotels
Office
Kitchen
Restaurant
Rooms
Benefits of Effective Waste mngt
- Save on cost (less to buy/reduces bill)
- Saves time
- helps enviro
- saves resources
Waste mngt Organization in hotel (steps)
- Develop policy
- ask staff ways to reduce
- set goals/policies
- Consider incentives
- Monthly stats
- Audits and control
Importance of water
- no destination is possible without it
- > 70% earth surface is water (2.5% =fresh, 1% usable)
Categories of water
Direct = drinking, pools, showers (used every day)(mostly white water
Indirect = food (mostly white/blue water)
Water in tourism
- Higher consumption than at home
- Tourism often takes place in regions with water stress
- Travel periods often match the periods of lowest rainfall
Mentioned in 3 of 17 SDG (8, 12, 14)
Types of water
- Blue water: rain - anything but cooking/drinking
- White water: purified - drinking/cooking
- Grey water: used (no chemicals) - irrigation
- Black water - contact w/ fecal
Definition of water footprint
- Direct = total vol fresh h2o used by consumer/hotel
- Indirect = total vol fresh h2o used indirect/virtually by production
- Water footprint = total vol fresh h2o used direct/indirect to run business
Methods and Tools for water mngt
- Meter Installation - Energy efficiency (2 meters needed, best location for efficient control)
- Detecting leaks - read meter between low occup or low operat. (leaky toilets major problem)
- Measuring flow rates - for showers, toilets, taps (payback around 1-4 yrs)
areas/things of focus for Water mngt
Towels and bed linens
- cleaning cost per towel/linen
- only change towel every other day
- change linen every third day
Garden
- go local with plants
- use grey water/harvest rain water
- choose better mechanisms
Pools
- cover
- turn on installations (waterfall/fountains) only for certain durations
- regularly inspect
- consider seawater (not fresh)
Risk to Tourism if water issue not resolved
- Operational: not enough for certain functions (ie: pools)
- Regulatory: restrictions on use and when
- Financial: increase costs
- Reputation: negative social media review
Desalination
Taking water from sea, filtering out salt and using it (drinking water)
- down side: increases salt content in sea, high cost, high emission
Why is energy mngt becoming more important
- consumption rising
- cost rising
- increased demand for better mngt
5 Step process for energy mngt
- mngt and planning
- assessment
- benchmarking
- Measure and id
- Evaluate
Areas of energy consumptions
HVAC (heating, ventilation and air conditioning) - 51%
lighting - 14%
other - 6%
Laundry - 5%
Hot water - 13%
Kitchen and food equip - 11 %
Energy mngt - 3 important areas of focus in hotels
in Rooms, Public and service areas
- HVAC
- Lighting
- Energy alternatives
5 Benefits of Energy Conservation
- Financial savings
- Reducing emissions
- Conserves resources
- Reduced maintenance
- Improved comfort
