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Harz - Sustainability in Tourism > Key points > Flashcards

Key points Flashcards

1
Q

Main areas of negative impact in Hotels

A

Waste
Water
Energy

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2
Q

Three Principles of waste mngt

A

Reduce, reuse, recycle

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3
Q

Six area of sustainable Hotel mngt

A

main area
1. Waste
2. Water
3. Energy

2nd area
4. Land/archt.
5. Carbon emission
6. Social

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4
Q

Things to consider when building a hotel

A
  1. Preserving local vegetation and landscape
  2. Consider the effect of the sun
  3. Maximize natural lighting
  4. Make use of the stack effect
  5. Use sustainable construction materials
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5
Q

Main sectors of waste in Hotels

A

Food prep = 45%
Spoilage = 21%
Plates = 34%

waste is a key issues in Hotels

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6
Q

What remains on a plate

A

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%

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7
Q

Waste mngt options (hint - PRRD)

A

Prevention
Recycling
Recovery
Disposal

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8
Q

Physical areas of waste in hotels

A

Office
Kitchen
Restaurant
Rooms

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9
Q

Benefits of Effective Waste mngt

A
  • Save on cost (less to buy/reduces bill)
  • Saves time
  • helps enviro
  • saves resources
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10
Q

Waste mngt Organization in hotel (steps)

A
  1. Develop policy
  2. ask staff ways to reduce
  3. set goals/policies
  4. Consider incentives
  5. Monthly stats
  6. Audits and control
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11
Q

Importance of water

A
  • no destination is possible without it
  • > 70% earth surface is water (2.5% =fresh, 1% usable)
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12
Q

Categories of water

A

Direct = drinking, pools, showers (used every day)(mostly white water
Indirect = food (mostly white/blue water)

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13
Q

Water in tourism

A
  1. Higher consumption than at home
  2. Tourism often takes place in regions with water stress
  3. Travel periods often match the periods of lowest rainfall

Mentioned in 3 of 17 SDG (8, 12, 14)

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14
Q

Types of water

A
  1. Blue water: rain - anything but cooking/drinking
  2. White water: purified - drinking/cooking
  3. Grey water: used (no chemicals) - irrigation
  4. Black water - contact w/ fecal
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15
Q

Definition of water footprint

A
  1. Direct = total vol fresh h2o used by consumer/hotel
  2. Indirect = total vol fresh h2o used indirect/virtually by production
  3. Water footprint = total vol fresh h2o used direct/indirect to run business
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16
Q

Methods and Tools for water mngt

A
  1. Meter Installation - Energy efficiency (2 meters needed, best location for efficient control)
  2. Detecting leaks - read meter between low occup or low operat. (leaky toilets major problem)
  3. Measuring flow rates - for showers, toilets, taps (payback around 1-4 yrs)
17
Q

areas/things of focus for Water mngt

A

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)

18
Q

Risk to Tourism if water issue not resolved

A
  1. Operational: not enough for certain functions (ie: pools)
  2. Regulatory: restrictions on use and when
  3. Financial: increase costs
  4. Reputation: negative social media review
19
Q

Desalination

A

Taking water from sea, filtering out salt and using it (drinking water)
- down side: increases salt content in sea, high cost, high emission

20
Q

Why is energy mngt becoming more important

A
  1. consumption rising
  2. cost rising
  3. increased demand for better mngt
21
Q

5 Step process for energy mngt

A
  1. mngt and planning
  2. assessment
  3. benchmarking
  4. Measure and id
  5. Evaluate
22
Q

Areas of energy consumptions

A

HVAC (heating, ventilation and air conditioning) - 51%
lighting - 14%
other - 6%
Laundry - 5%
Hot water - 13%
Kitchen and food equip - 11 %

23
Q

Energy mngt - 3 important areas of focus in hotels

A

in Rooms, Public and service areas

  1. HVAC
  2. Lighting
  3. Energy alternatives
24
Q

5 Benefits of Energy Conservation

A
  1. Financial savings
  2. Reducing emissions
  3. Conserves resources
  4. Reduced maintenance
  5. Improved comfort
25
Q

Five Dimensions in Sustainable food concepts

A
  1. Economy
  2. Ecology
  3. Culture
  4. Health
  5. Society
26
Q

Why is sustainable food important

A
  • uses resources
  • makes green house gases
  • important Econ factor
27
Q

Food mile

A

How far food travels before consumption

28
Q

Why source local

A
  • Quantity
  • Quality
  • Availability
  • Hygiene level: HACCP
  • Bigger selection
  • Better prices
  • Customer taste and local support
29
Q

HACCP

A

Hazard analysis and critical control points

30
Q

8 steps to Sustainable aircrafts

A
  1. Capacity
  2. Winglets
  3. Engine
  4. Interior
  5. Cockpit
  6. Trolleys
  7. Aerodynamic
  8. Cargo
31
Q

Biofuels

A
  • from organic source

limits:
* Jet fuel standards
* Do not displace food crops
* Do not reduce drinking water supplies
* Minimize impacts on biodiversity

32
Q

SAF

A

Sustainable Aviation Fuels

33
Q

SAFUG

A

Sustainable Aviation Fuel Users Group

34
Q

Animale welfare Guidelines

A
  • distress, neglected, abused = unacceptable
  • animal welfare problems a risk to industry
  • Risk of reputational damage
  • Risk of health and safety
  • Risk of customer complaints
  • Risk of local loss in nature and biodiversity
35
Q

ABTA

A

The British Travel Association

36
Q

General guidelines for animal welfare

A
  • legally operating
  • comply with min requirements
  • unacceptable practices - detrimental effects
  • Discouraged practices -risk/safety to tourist and animal
37
Q

CITES

A

Convention on International Trade in Endangered Species of Wild Fauna and Flora

38
Q

IUCN

A

International United Conservation Network - red list of endangered animals

39
Q

Animal welfare: The Five Freedoms

A
  • “Freedom from thirst and hunger”
  • “Freedom from discomfort”
  • “Freedom from pain, injury, and disease”
  • “Freedom to express normal behavior”
  • “Freedom from fear and distress”

Harz - Sustainability in Tourism (14 decks)

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