Development of Methods and Tools for The Establishment of Good Environmental Performance in The Tourist Accommodation Sector GREEN-TAS

1
Development of Methods and Tools for The
Establishment of Good Environmental Performance
in The Tourist Accommodation Sector GREEN-TAS
The e-Training Module
2
About the Module

• The e-training module is an outcome of GREEN-TAS
  Project funded by EC though Life Environmental
  Program. This e-training module is designated by
  the project to ensure implementation of
  environmental management and sustainability
  procedures in hotels and other stakeholders in
  the Jordanian tourism sector. The e-training
  module aims at making its users aware of the
  following topics
• The impact of hotels on environment.
• Issues in regard to environmental performance of
  hotels.
• Legislations in regard to environmental
  performance of hotels.
• Environmental Management System (EMS).
• Success stories of hotels that implemented EMS
  the case of Mövenpick hotels in Jordan (Dead Sea
  and Petra regions) as well as cases from some
  Euro Med regions.
• The environmental and economic benefits gained by
  implementing environmental management system.

3
How to Use the Module

• This module is designated to ensure
  implementation of environmental management and
  sustainability procedures in your hotel or
  tourism facility. In order to obtain the maximum
  benefit from this module, we suggest that you do
  the following
• Go through the section regarding the relationship
  between the hotels and the environment.
• You will find then a section regarding
  environmental performance issues in hotels
  choose the topic of your interest (energy
  management, water management, chemical useetc),
  you will find that you will go through the
  following stages
• You will find also information about EMAS easy
  for Small and Medium Enterprises such
  information will help you in setting up your
  environmental management system up and will make
  you ready for EMAS registration.
• Some information is also given about cost benefit
  analyses for implementing environmental
  management systems.
• You will find also the outcomes of GREEN-TAS
  Project in the library section of this training
  module.

4
Introduction What is GREEN-TAS about?

• Tourism has been growing as an important sector
  in the Jordanian economy, such growth was
  combined with an increase in services and
  facilities, and hotels are one of them. About 476
  classified, unclassified hotels and other types
  of accommodation are distributed all over Jordan.
  These hotels are causing some serious impacts on
  the environment. These impacts include overuse of
  energy sources and water, different forms of
  pollutions, inappropriate disposal of both waste
  water and solid waste, and degradation of
  surrounding landscapes. All these impacts make
  it necessary to develop plans to ensure
  sustainability in hotels. The GREEN-TAS Project
  aims at addressing problems and impacts caused by
  tourism accommodations in Jordan. This will help
  in developing a number of strategies and
  instruments that will ensure sustainable
  development of tourism accommodation sector. The
  GREEN-TAS Project is supported by the European
  Commission through its environmental instrument
  LIFE Program.

5
Introduction What is GREEN-TAS about?

•  The GREEN-TAS Project aims at the following
• To analyze the tourist industry in Jordan and the
  prevailing opportunities and constraints related
  to the hotel accommodation sector.
• To develop strategies and policies for the
  improvement of the hotels environmental
  performance in Jordan.
• To identify and analyze success stories in
  relation to the hotels environmental performance
  in order to exploit the European and other best
  practices and know-how on the hotels
  environmental performance.
• To elaborate real cases (pilot studies) for the
  determination and monitoring of the environmental
  impacts of the hotel sector in Jordan.
• To develop and implement methodologies for the
  enhancement of the hotels environmental behavior
  and performance in Jordan.
• To perform an economic analysis for the
  application of EMS in the hotels in Jordan.
• To develop methods and tools for the monitoring
  and reporting of the hotels environmental
  actions, impacts and improvements.
• To disseminate this methodology and make it
  available among those concerned.
• To develop a guiding tool for implementation of
  environmental hotel best practices.
• To develop a relevant e-training module.
• For more information about the project, please go
  to our project official website
  http//www.just.edu.jo/green_tas/

6
Environmental Performance of Hotels

• This section includes the core of the e-training
  module it clarifies first the impact of hotels
  on the environment in general, then it discusses
  the main issues related to the environmental
  performance. These issues include
• Energy Conservation and Management
• Water Conservation and Management
• Waste Management
• Ecopurchasing
• Chemical Use
• Air Quality
• Noise
• Guest Awareness
• Staff Training
• Other Environmental Procedures

7
Hotels and Environment

• Although of the great importance of hotels in the
  tourism industry as a main provider of services
  to tourists, and a great generator of income and
  job opportunities the negative impacts they
  cause can not be ignored
• Hotels in general overuse fresh water sources for
  its pools, golf courses and for irrigating their
  green areas (if existed).
• Hotels in general overuse fresh water sources for
  the personal use of guests.
• Hotels also contribute to the generation of waste
  water and solid waste.
• In some cases, hotels result in producing toxic
  waste because of overusing chemicals in some
  operations, as in laundry.
• Some hotels on sea shores highly contribute to
  the damage of coral reefs and marine life and
  might cause degradation of landscape through
  their construction if it was not planned in a
  sustainable manner.
• Hotels in wildlife areas highly cause the
  disturbance to their species.
• When hotels are located near to historical and
  archaeological sites, they might increase the
  opportunity for their degradation.
• Another important issue is the high contribution
  to the overuse of energy sources (such as
  electricity)
• (ESCWA 2003 Sweeting Sweeting 2002)

8
Hotels and Environment

• The following illustration is showing the
  different impacts of hotels on the environment
  and their sources
• The Relation between Hotels and Environment
  (Bohdanowicz 2004)
• Bibliography
• ESCWA, 2003. Economic and Social Commission for
  Western Asia A Guide to Efficient Energy
  Management in the Tourism Sector, United Nations,
  New York.
• Sweeting, J. Sweeting A. 2002. A Practical
  Guide to Good Practice Managing Environmental
  and Social Issues in the Accommodations Sector,
  issued by United Nations Environmental Program
  and The Center of Environmental Leadership in
  Business.
• Bohdanowicz, P. 2004. Hotels and the Environment,
  from http//www.greenthehotels.com/eng/handenv.ht
  m retrieved on June 17, 2008.

9
Energy The Significance of the Topic

• Hotels and other types of accommodations are
  considered as one of the main services'
  providers in tourism sector. Hotels use
  significant amounts of energy for daily
  operations and recreational activities (Sweeting
  Sweeting 2002).
• Building climate control and general services in
  the hotel are composed of passive cooling, energy
  management and control systems (EMCS),
  distributed and central cooling system, ice
  storage, and desiccant dehumidification,
  occupancy sensors / key cards, that is in
  addition to laundry and kitchen equipments.
  (ESCWA 2003)
• In many facilities, energy costs are the
  second-highest operational costs after payroll.
• Such considerable cost of energy is due to using
  technology and different sources of energy to
  provide comforts and conveniences to hotel
  guests. The vast majority of hotels and resorts
  meet their energy needs by purchasing energy
  produced through the burning of fossil fuels
  (coal, oil and natural gas), such processes are
  main contributors to different kinds of
  environmental pollution and global climate
  change. (Sweeting Sweeting 2002)
• Electricity and thermal energy are the main
  energy forms used in the tourism facilities for
  necessary services. Electricity is used
  throughout the tourist accommodations for several
  tasks, including lighting, water heating, air
  conditioning, plumbing, laundry operations and
  desalination. The thermal energy is mostly used
  for hot water in guestrooms, the kitchen and the
  laundry.
• The electricity energy is usually provided
  through grid connection, diesel generators, gas
  turbines, photovoltaics, wind electric systems,
  hybrid systems and solar thermal. The thermal
  energy sources include petroleum-based fuels,
  solar water heating, waste heat / cogeneration,
  hot water storage and seawater active / passive.
  (USAID 1991).

10
Energy The Significance of the Topic

• Since such energies are depending directly or
  indirectly on burning fossil fuels to run
  different kinds of operation, it means then a
  business expense through the cost of energy, and
  not less important a significant cause of
  degradation to environment and to the community.
• Consequently, there are several benefits that can
  be gained through improving energy consumption in
  hotels and other different tourism
  establishments, according to (ESCWA 2003) these
  can be listed as follows
• Reduced resource consumption and reduced costs.
• Customer loyalty and enhanced public image.
• Attracting and retaining dedicated staff.
• Avoid sanctions from environmental authorities.
• Improve competitiveness in the world markets.
• Long-term business benefits.

11
Energy How would I know that my hotel has a
problem?

• According to the environmental pack issued by
  EUHOFA, IHRA UNEP (2001), you need to go
  through the following checklist of procedures it
  will help in identifying the weakness points in
  your hotel in regard to this issue
• Monitoring the amounts of energy and fuel
  consumed in the hotel every month/ year.
• Checking if the hotel shuts down the power supply
  in areas that are not in use.
• Checking adjustment of temperature settings to
  ensure comfort levels and minimum energy use.
• Checking if the fuel used is cheap and efficient.
• Checking if the energy plant and equipments are
  over ten years old.
• The use of energy-saving light bulbs.
• The efforts made to encourage employees and staff
  to save energy during their work time.
• The efforts made to encourage guests to save
  energy while staying in the hotel.
• The use of thermostatically controlled
  appliances.
• Checking if there is any increase in fuel and
  power costs in the last few years.

12
Energy What can I do?

• One of the real challenges facing hotels any
  where is reducing the costs of using energy while
  satisfying the needs of costumers. This can be
  possible by using proven energy-efficiency
  measures it was found that hotels could cut
  energy costs by 20 percent or more by such
  implication. Major energy expenditures in hotels
  include lighting for guest rooms and common
  areas, heating, ventilation and air conditioning
  systems (HVAC) and motors in equipment such as
  elevators.
• (http//www.ase.org/section/topic/ee_hotels/,
  retrieved on October 30 2006)
•  
• Conserving Energy through HVAC Systems
• Heating, ventilation, and air conditioning (HVAC)
  systems are usually seen as the largest
  electricity consumers in hotels. It was estimated
  that the amount of electricity used for running
  air conditioning systems is composing
  approximately 30 or more of total expenditures
  of energy consumption. HVAC systems provide
  heating, cooling, humidity control, filtration,
  fresh air, building pressure control and comfort
  control.
• The followings are some practical implications
  that can improve the efficiency of HVAC system
• Insulation when insulating all heating and
  cooling lines/vessels using appropriate
  insulation thickness, minimizing heat gains or
  losses becomes possible.
• Building Envelope measures as false ceilings
  and segregation of critical areas for air
  conditioning by air curtains all can optimize the
  effective space requiring air conditioning.
• Building Heat Load Minimization Minimizing the
  air conditioning loads can be done by some
  procedures as roof cooling, roof reflectance,
  efficient lighting, and optimal thermostat
  setting of temperature of air conditioned spaces,
  sun film applications, etc.

13
Energy What can I do?

• Solar Heat Gain Control Such control can be
  achieved by installing awnings, overhangs, or low
  e-coated windows with low Solar Heat Gain
  Coefficient (SHGC).
• Select high-efficiency units when replacing HVAC
  equipment Although some high-efficiency units
  may be more expensive than average-efficiency
  units, the higher initial payment can be
  recovered through increased energy savings in a
  very short time.
• It is necessary to conduct a proper maintenance
  of HVAC systems, such as cleaning filters and
  maintaining proper refrigerant charge on wall
  units and packaged systems.
• (http//www.ase.org/section/topic/ee_hotels/,
  retrieved on October 30 2006)
• The continuous maintenance of HVAC systems is
  essential to approach the energy efficiency, this
  can implemented through the following steps (as
  mentioned in ESCWA 2003)
• Maintain insulation on piping and duct systems to
  prevent energy loss.
• Maintain crushed or leaking ducts in the air
  system.
• Evaluate insulation levels in ceiling and add
  insulation as needed.
• Keep heat exchange surfaces, heating units and
  heating coils clean.
• Block unneeded windows.
• Use vinyl curtains or air blowers for loading
  dock doors to reduce the loss of conditioned air
  when shipping and/or receiving supplies.
• Maintain frequent cleaning and monitoring of
  water used for humidification to ensure efficient
  operations and avoid damage to other HVAC
  components.
• Evaluate equipments efficiency when installing/
  replacing HVAC systems. Look for high efficiency
  ratings at least 10 EER/SEER and humidity
  capacity at least 30.

14
Energy What can I do?

• Conserving Energy through Lightings
• Improving the energy efficiency through lighting
  is a very common issue, and it has a great
  potential starting at the design stage by
  incorporating modern energy-efficient lamps and
  luminaries.
•  By installing new lighting technologies such as
  dimmers, photo sensors, occupancy sensors, and
  timers it becomes possible to reduce both the
  amount of electricity and energy costs exploited
  in lighting. There are several types of lighting
  technologies that proved to be energy saving and
  affordable, the followings are some of them
• Energy-efficient fluorescent lamps instead of
  "conventional" fluorescent lamps.
• Compact fluorescent lamps (CFLs) instead of
  incandescent lamps.
• Installation of high pressure sodium vapor (HPSV)
  lamps for applications where color rendering is
  not critical.
• Mercury vapor lamps should also be considered.
• LED exit signs instead of incandescent ones.
• Microprocessor-based controllers.
• Optimum usage of day-lighting in new designs.
• High frequency (HF) electronic ballasts instead
  of conventional ballasts.
• Occupancy sensors, an affordable way to guarantee
  that unneeded lights do not remain on.
• Photocells, devices that automatically detect the
  natural light level in a room, consequently the
  artificial light intensity will accordingly be
  adjusted.

15
Energy What can I do?

• An automatic device, such as a key tag system,
  will improve housekeeping energy management. It
  will also help improving the load factor in the
  electrical system. Using a key-card system will
  make only occupied rooms consume energy also
  most electrical appliances are switched off when
  the key-card is removed, this method is
  significant particularly when the guest does not
  stay for a long period of time in his room.
• Replacing incandescent wall lights and exit sign
  lighting with CFL or LED-lit units will save
  energy, and will save labor costs used to change
  light bulbs, that is due to the fact that CFLs
  and LEDs last much longer than incandescent
  bulbs.
• There are some guidelines that can be applied by
  hotel management to save energy consumed through
  lighting, also to reduce costs resulted from such
  operation, according to the report by (ESCWA
  2003), and the following can be done during
  design and construction phase
• Using occupation cards to disconnect air
  conditioning systems and lighting when guests
  exit the room.
• Efficient lighting, in all areas as appropriate.
• Maximum usage as possible of daylight (especially
  in lobby areas), this is related to designing
  windows and skylights.
• Installing photocells that turn on and off in
  response to natural daylight.
• Installing sheer curtains in guest room, these
  filter sunlight and consequently reduce need for
  electricity lighting.
• Using occupancy sensors (motion detectors), such
  sensors switch on lights when movement is
  detected in the surrounding area and switch off
  when no motion is detected after 15 seconds.
• Wall colors should not be ignored, some colors
  reflect daylight, such as white and cream colors,
  these reflect sunlight by 60 90.

16
Energy What can I do?

• Issues to be in mind by management and staff
• When replacing all old lamps in an institution
  area, the following should be considered
• Group re-lamping with new efficient models at
  once.
• Using compact fluorescent lamps (without changing
  fittings) instead of tungsten lamps.
• Fitting reflectors to fluorescent tubes,
  accordingly the number of tubes needed will be
  reduced by half.
• Fixtures, lamps and lenses should be cleaned
  every 6 months from dust and grease deposits.
• Substituting incandescent lamps in exit signs
  with compact fluorescent lamps. Such option will
  save energy by 50 75, that is in addition to
  the fact that fluorescent lamps last 10 20 times
  longer.
• It is necessary to turn off lights when
  incandescent lights are not needed and when
  fluorescent lights will remain off for at least
  15 minutes.
• Lights should be turned off in restaurants
  between serving meals and services areas
  (laundry, stores, and kitchens) between working
  hours.
• Using efficient lamps in areas where lights are
  expected to be needed for long hours.
• Installing dimmer switches that can reduce light
  intensity to 10 -20 during the day, there can be
  used in hallways and lobbies where lights should
  be on 24 hrs.
• Discharging (HID) lamps for outdoor lighting.
• Cleaning fixtures more often when they are a part
  of HVAC systems.
• Establishing a regular cleaning program for
  windows and skylights, this will maintain light
  reflection to a constant dependable level.

17
Energy What can I do?

• Conserving Energy through Water Heating
• Most medium-to-large hotels use boilers to
  generate hot water or steam for space heating,
  water heating, and laundry services. For boilers
  to run at peak efficiency, operators find it
  necessary to use methods as boiler staging, water
  chemistry, pumping and boiler controls, fuel air
  mixtures, burn-to-load ratios, and stack
  temperatures. Another method to implement is
  insulation, which can be applied to valves,
  condensate receiver tanks, and various parts of
  the boilers. Keeping boiler systems at peak
  efficiency is important as well, since it will
  reduce operating costs and environmental impacts.
  
• (http//www.ase.org/section/topic/ee_hotels/,
  retrieved on October 30 2006)
• Energy efficiency can be obtained in water
  heating through the following guidelines (listed
  in ESCWA 2003) by different groups involved in
  such operation including investors and management
  procedures to be taken by investors
• Insulating hot water storage tanks and piping to
  reduce heat loss.
• Evaluating the use of decentralized small water
  heaters to reduce the peak load of the main water
  heating system or that of the electric
  generators, which supply electricity for heating
  water.
• Evaluating and installing as appropriate waste
  heat recovery systems on large generating units,
  laundry, etc.
• As appropriate, solar water heating systems
  should be installed for guest rooms, swimming
  pools, and other services equipment.
• For management and staff, the following should be
  done
• Setting water heaters thermostats at not more
  than 50 -55 ºC, for guest room water.

18
Energy What can I do?

• Using a booster heater for higher water
  temperatures for dishwaters and laundry equipment
  use.
• Minimizing temperature of water used for cleaning
  utensils (without reducing the temperature below
  the permissible level).
• Adopting a regular boiler tuning program
• Adjusting fuel / air ratio to maintain higher
  efficiencies.
• Checking toilets, faucets and showerheads for
  water leaks and repair immediately.
• Using low-flow shower-heads (2 ½ to 3 gallons per
  minute are recommended)
• Checking and maintaining gas boilers and water
  heaters twice a year to reduce scales and
  increase efficiency.
• Replacing inefficient water heating systems.
• Considering water treatment to prevent scaling.

19
Energy Where can I get more information?

• Guidebook on Energy Efficiency for Hotels, issued
  by Alliance to Save Energy, Washington DC and
  Pelangi Project, Indonesia available at
  http//www.ase.org/section/topic/ee_hotels
• Cutting Costs With Energy Efficiency
  Conservation A Guide for Hotels available at
  http//www.flexyourpower.org/
• Switched On Renewable Energy Opportunities in
  the Tourism Industry available at
  http//www.unep.org/publications/
• A number of articles about this issue available
  at http//www.greenthehotels.com/eng/publications
  .htm
• Energy Toolkit for Small Hotels available at
  http//www.cha-cast.com/ResourceCenter.html
• Sowing the Seeds of Change An Environmental
  Teaching Pack for the Hospitality Industry,
  issued by International Hotel and Restaurant
  Association (IHRA), United Nations Environment
  Program, Division of Technology, Industry and
  Economics (UNEP DTIE) and the International
  Association of Hotel Schools (EUHOFA
  International), Paris available at
  http//www.ih-ra.com/marketplace/publications.php
  
•  
• Bibliography
• ESCWA, 2003. Economic and Social Commission for
  Western Asia A Guide to Efficient Energy
  Management in the Tourism Sector, United Nations,
  New York.
• Sweeting, J. Sweeting A. 2002. A Practical
  Guide to Good Practice Managing Environmental
  and Social Issues in the Accommodations Sector,
  issued by United Nations Environmental Program
  and The Center of Environmental Leadership in
  Business.
• The Official Website of Alliance to Save Energy,
  Washington DC http//www.ase.org/section/topic/ee
  _hotels retrieved on October 30 2006.
• USAID, 1991, New and Renewable Energy Authority
  (NREA) - Egypt and USAID. A Guide for Preliminary
  Planning and Assessment of Energy Efficient and
  Environmentally Sound Tourist Villages in Remote
  Areas of the Sea Coast of Egypt, Cairo.

20
Water The Significance of the Topic

• Hotels usually use water for the following
  various purposes
• Hot and cold water for bathrooms, kitchen and
  laundry
• Hot and cold water for toilets
• Cold and hot water for HVAC
• Cold water for drinking
• Cold water for fire fighting.
• (EUHOFA, IHRA UNEP 2001)
• Guest showers, pools, and especially laundry
  operations account for a considerable share in
  the hotel consumption of water. Water use in
  hotels varies depending on geographical location,
  occupancy, property type and season of the year.
  The average water use is 218 gallons per occupied
  room per day. Larger properties use more water
  due to the water intensive facilities often found
  in the larger hotels, i.e., pools, laundries and
  restaurants. Excessive use of water increases the
  cost of operation, increases electrical energy
  required for pumps, depletes the water supply and
  puts extra demands on waste water disposal
  plants. (Hammer Townsend 1993)

21
Water How would I know that my hotel has a
problem?

• According to the environmental pack issued by
  EUHOFA, IHRA UNEP (2001), you need to go
  through the following checklist of procedures it
  will help in identifying the weaknesses points in
  your hotel in regard to this issue
• Monitoring the quantities of water used in the
  hotel by different departments (main property,
  swimming pool, green areasetc).
• Efforts made to save water.
• Checking sources of water supply.
• Testing water quality.
• Checking for any signs of corrosion, high levels
  of scale or other deposits, or change in pH.
• Comparing between water consumption costs and
  operating costs.
• The efforts made to encourage staff to save water
  during work.
• The efforts made to encourage guests to save
  water during their stay in the hotel.
• Checking water distribution system for any leaks,
  pressure control malfunctions and any other
  problems.
• The possibility of having sub meters to monitor
  water consumption for each department in the
  hotel.
• Having adequate turnover in water storage tanks
  to prevent bacteria forming.
• Having any increase in water purchase and costs
  of waste water discharge in the last few years.

22
Water What can I do?

• Since saving water and costs of its consumption
  is highly demanded, several technologies were
  developed to achieve such goal. Such technologies
  for example include
• Ultra Low-Flow Toilets The idea behind using
  such kind of toilets is to reduce the water used
  per flush, typical toilets used between 19 and 26
  liters (5-7 gal) per flush, while ultra low-flow
  toilets uses as little as 3 liters (0.8 gal) per
  flush.
• Toilet Dams or Other Water Displacement Devices
  Such tool is also based on using less water at
  each flush such devices block part of the tank
  so that less water is required to fill the toilet
  following each flush. This can be also obtained
  by using a plastic bottle filled with water to
  limit the tank's capacity. Although problems may
  occur with the need to double flush, water
  savings from these devices are estimated at about
  10 percent.
• Low-Flow Showerheads Low-flow shower heads use
  less than 9.5 liters (2.5 gal) per minute, which
  is efficient if compared to typical showerheads
  that use about 17 to 30 liters (4.5-8 gal) per
  minute, with no marked reduction in quality or
  service.
• Efficient Faucet Aerators These devices can
  easily be installed on the ends of most faucet
  systems, such devices allow less water to flow
  through the faucet, and most consumers will not
  notice a difference. These devices can save
  between 12 and 65 liters (3.2-17.2 gal) per day.
• Landscape Water The following techniques are the
  most effective ways to control outdoor water use
• Keeping only native, drought-tolerant plants that
  can thrive with minimal water on a property
  (Xeriscaping plants).
• Moisture sensors in soils.
• Controllers on irrigation systems.
• (http//www.ase.org/section/topic/ee_hotels/,
  retrieved on October 30 2006)

23
Water Where can I get more information?

• Water Conservation Toolkit for Small Hotels
  available at http//www.cha-cast.com/ResourceCen
  ter.html
• A Manual for Water and Waste Management What the
  Tourism Industry Can Do to Improve Its
  Performance, issued by UNEP available at
  http//www.unep.org/publications
• Sowing the Seeds of Change An Environmental
  Teaching Pack for the Hospitality Industry,
  issued by International Hotel and Restaurant
  Association (IHRA), United Nations Environment
  Program, Division of Technology, Industry and
  Economics (UNEP DTIE) and the International
  Association of Hotel Schools (EUHOFA
  International), Paris available at
  http//www.ih-ra.com/marketplace/publications.php
•  
• Bibliography
• EUHOFA, IHRA UNEP. 2001. Sowing the Seeds of
  Change An Environmental Teaching Pack for the
  Hospitality Industry, issued by International
  Hotel and Restaurant Association (IHRA), United
  Nations Environment Program, Division of
  Technology, Industry and Economics (UNEP DTIE)
  and the International Association of Hotel
  Schools (EUHOFA International), Paris.
• Hammer, M. Townsend, J., 1993, Ecopurchasing in
  Hotels and Motels Energy Efficient Equipment,
  University of Florida.
• The Official Website of Alliance to Save Energy,
  Washington DC http//www.ase.org/section/topic/ee
  _hotels retrieved on October 30 2006.

24
Waste The Significance of the Topic

• Hotels are known to produce large quantities of
  different kinds of waste such as solid waste,
  waste water and chemical hazardous waste. Mostly,
  such kinds of waste are collected in badly
  designed waste dumps, discarded directly into
  oceans or rivers, or simply dumped in areas out
  of sight of guests. Such improper disposal can
  lead to some serious environmental problems
  besides visually degrading a destination, it can
  lead to water and soil pollution through leaching
  of contaminants from waste piles. Randomly
  designed waste dumps might lead to fires, odors,
  flies and ineffective containment of wastes. The
  unplanned disposal of toxic items such as paint
  cans and batteries can severely contaminate
  water, air and soil resources, threatening the
  safety of environment and human health
• (Sweeting Sweeting 2002).

25
Waste How would I know that my hotel has a
problem?

• According to the environmental pack issued by
  EUHOFA, IHRA UNEP (2001), you need to go
  through the following checklist of procedures it
  will help in identifying the weaknesses points in
  your hotel in regard to this issue
• Monitoring the amounts of waste generated by the
  hotel under the main waste categories paper,
  plastic, aluminum, organic (kitchen and garden),
  and chemical (hazardous) waste.
• Comparing between the different departments of
  the hotel in regard to the amounts of waste
  produced.
• Checking if any waste separation is taking place.
  
• The efforts made to reduce the amounts of waste
  produced by the hotel.
• Checking the charges of waste disposal if
  compared to the total operating costs, and
  tracking any rise in them in the last few years.
• Checking if there are any items in the waste
  stream that have never been used.

26
Waste What can I do?

• Producing great amounts of waste is one of the
  serious issues related to the operation of
  hotels.
• The best solution in this case would be reviewing
  the amounts of waste produced and costs of
  disposal. Developing a waste management program
  is not less important such program should be
  based on the 3 R's Reduce, Reuse and Recycle.
  This comes through the following
• Reducing waste generation through buying products
  in bulk and with less packaging.
• Replacing disposable items with reusable ones as
  rechargeable batteries, refillable soap and
  shampoo containers (Sweeting Sweeting 2002).
• Following a serious recycling program, in
  addition to sorting rubbish or solid waste in
  clearly marked containers, a procedure that will
  help both guests and staff in this process. Such
  containers will be separating solid waste
  according to the following categories
• Paper
• Glass
• Metal (Mainly cans)
• Plastic (Mainly boxes and detergents containers)
• Biological waste and composting
• Energy saving lamps
• Batteries
• Special containers for old oil, toxic waste
• All these should be then put in kitchen and in
  hotel disposal site with some specific
  circumstances to avoid any changes that might
  happen to the material in the containers.

27
Waste What can I do?

• This should be then followed by putting and
  enforcing regulations and standards when
  inspecting hotels by the ministry of tourism and
  other concerned authorities. Another basic step
  is contracting a number of waste disposal
  companies for toxic waste these will be
  responsible and able to dispose such kind of
  waste properly.
• Another procedure is recycling with help of
  private contractors or local authorities for
  other kinds of waste.
• Some other small scale procedures can make a
  difference, such as the avoidance of using single
  portion packages used in kitchens and for
  detergents.

28
Waste Where can I get more information?

• Waste Management Toolkit for Small Hotels
  available at http//www.cha-cast.com/ResourceCent
  er.html
• A Manual for Water and Waste Management What the
  Tourism Industry Can Do to Improve Its
  Performance, issued by UNEP available at
  http//www.unep.org/publications
• Sowing the Seeds of Change An Environmental
  Teaching Pack for the Hospitality Industry,
  issued by International Hotel and Restaurant
  Association (IHRA), United Nations Environment
  Program, Division of Technology, Industry and
  Economics (UNEP DTIE) and the International
  Association of Hotel Schools (EUHOFA
  International), Paris available at
  http//www.ih-ra.com/marketplace/publications.php
• Less Garbage Overnight A Waste Prevention Guide
  for the Lodging Industry, by John P. Winter and
  Sharene L. Azimi available at
  http//www.p2pays.org/
•  
•  Bibliography
• EUHOFA, IHRA UNEP. 2001. Sowing the Seeds of
  Change An Environmental Teaching Pack for the
  Hospitality Industry, issued by International
  Hotel and Restaurant Association (IHRA), United
  Nations Environment Program, Division of
  Technology, Industry and Economics (UNEP DTIE)
  and the International Association of Hotel
  Schools (EUHOFA International), Paris.
• Sweeting, J. Sweeting A. 2002. A Practical
  Guide to Good Practice Managing Environmental
  and Social Issues in the Accommodations Sector,
  issued by United Nations Environmental Program
  and The Center of Environmental Leadership in
  Business.

29
Ecopurchasin Significance / Do I have a problem?

• The Significance of the Topic
• There is no doubt that hotels make a purchase of
  great quantities of different products these
  include cleaning and laundry supplies, food and
  beverages, equipment, vehicles, office supplies,
  furniture, bedding and toiletries for guest
  bathrooms. These products can cause some serious
  threats to the environment through their
  manufacture, distribution, use and disposal. More
  important, purchase decisions can significantly
  impact the levels of waste produced by a hotel,
  as well as the potential for local air, water or
  soil pollution generated through the use or
  disposal of these products.(Sweeting Sweeting
  2002).
•  
• How would I know that my hotel has a problem?
• According to the environmental pack issued by
  EUHOFA, IHRA UNEP (2001), you need to go
  through the following checklist of procedures it
  will help in identifying the weaknesses points in
  your hotel in regard to this issue
• Checking if there are any items that can be
  replaced by a more environmentally-preferable
  alternative.
• Checking if items purchased were never got used.
• Checking if there are suppliers and contractors
  with an environmental policy.
• Checking if there are any contractors who are
  able to provide more environmentally preferable
  service.
• Checking if there are any efforts were done to
  reduce packaging and to buy environmentally
  preferable products whenever possible.

30
Ecopurchasin What can I do?

• Purchasing products that are certified for their
  environmental quality as possible.
• Buying fair trade products when possible.
• Environmentally friendly products cannot always
  be identified with eco-labels. Working with
  suppliers will in identifying environmental
  issues and the best available products.
• Ensuring that on-site vendors use environmentally
  and socially sound practices.
• Increasing the awareness of hotel guest about
  locally produced alternatives to imported goods,
  as well as a list of local products and services
  to avoid, such as souvenirs made from endangered
  species.
• Buying products which have a high post consumer
  recycled content such as paper products.
• When possible, buying products of an existing
  recycling markets.
• Buying products with less packaging and in bulk.
• Buying local products that will save costs of
  transport, packaging and storage and that will
  also support local economy and community.
• (Sweeting Sweeting 2002)

31
Ecopurchasin Where can I get more information?

• Ecopurchasing in Hotels and Motels an article by
  Marie S. Hammer and Jo M. Townsend available at
  http//www.p2pays.org/
• Ecopurchasing Guide for Hotels and Motels
  available at http//www.greenbiz.com/resources/re
  source/ecopurchasing-guide-hotels-and-motels
• Eco-Purchasing Fact Sheet by Jean Mackay
  available at http//www.auduboninternational.org/
  e-Source/
•  
• Bibliography
• EUHOFA, IHRA UNEP. 2001. Sowing the Seeds of
  Change An Environmental Teaching Pack for the
  Hospitality Industry, issued by International
  Hotel and Restaurant Association (IHRA), United
  Nations Environment Program, Division of
  Technology, Industry and Economics (UNEP DTIE)
  and the International Association of Hotel
  Schools (EUHOFA International), Paris.
• Sweeting, J. Sweeting A. 2002. A Practical
  Guide to Good Practice Managing Environmental
  and Social Issues in the Accommodations Sector,
  issued by United Nations Environmental Program
  and The Center of Environmental Leadership in
  Business.

32
Chemical Use Significance / Do I have a problem?

• The Significance of the Topic
• One of the main reasons behind environmental
  pollution and contamination of local environment
  resources is the excessive and improper use of
  chemical and hazardous wastes in daily operations
  of hotels, add to this storing and disposing such
  materials in improper way. Some hotels are
  causing problems through the use of pesticides,
  fertilizers and herbicides for gardening and to
  control insects this can result in toxic runoff
  into streams, coastal waters and groundwater.
  Chemicals used for cleaning guest rooms or in
  recreational facilities as swimming pools can
  contaminate local soil and water supplies and may
  pose a potential hazard to human health.
  Moreover, depletion of the ozone layer can be
  caused by leakage of CFCs and HCFCs from
  refrigerators, air conditioners and other cooling
  equipment, as well as chemicals used for dry
  cleaning, in aerosols, fire extinguishers and
  foams (Sweeting Sweeting 2002).
•  
• How would I know that my hotel has a problem?
• According to the environmental pack issued by
  EUHOFA, IHRA UNEP (2001), you need to go
  through the following checklist of procedures it
  will help in identifying the weaknesses points in
  your hotel in regard to this issue

33
Chemical Use What can I do?

• Limiting the use of chemical products as
  possible.
• Using natural products as salt, vinegar, and
  baking soda for cleaning ovens, drains windows
  and floors.
• Using environmentally certified products (as
  Green Seal, The Nordic Swan and EU Flower).
• Using automatic dosing of chemicals for cleaning
  and swimming pool.
• Training staff to use and dispose chemicals in a
  safe and responsible manner.
• The regular monitoring of air conditioners, heat
  pumps, refrigerators, freezers and kitchen
  cooling equipment to detect and eliminate leakage
  of ozone-depleting CFCs and HCFCs.
• Buying equipments that utilize low-Ozone
  Depleting Potential (ODP) or zero-ODP chemicals.
• In planning landscapes, it is important to plant
  native plants that require fewer amounts of water
  and chemicals.
• Using compost or other organic substitutes for
  chemical fertilizer.
• (Sweeting Sweeting 2002)

34
Chemical Use Where can I get more information?

• Hazardous Waste Management Policy available at
  http//www.fhsu.edu/physicalplant/envshazwastepoli
  cy.shtml
• Less Garbage Overnight A Waste Prevention Guide
  for the Lodging Industry, by John P. Winter and
  Sharene L. Azimi available at
  http//www.p2pays.org/
• Waste Management Toolkit for Small Hotels
  available at http//www.cha-cast.com/ResourceCent
  er.html
• A Manual for Water and Waste Management What the
  Tourism Industry Can Do to Improve Its
  Performance, issued by UNEP available at
  http//www.unep.org/publications
• Sowing the Seeds of Change An Environmental
  Teaching Pack for the Hospitality Industry,
  issued by International Hotel and Restaurant
  Association (IHRA), United Nations Environment
  Program, Division of Technology, Industry and
  Economics (UNEP DTIE) and the International
  Association of Hotel Schools (EUHOFA
  International), Paris available at
  http//www.ih-ra.com/marketplace/publications.php
•  
• Bibliography
• EUHOFA, IHRA UNEP. 2001. Sowing the Seeds of
  Change An Environmental Teaching Pack for the
  Hospitality Industry, issued by International
  Hotel and Restaurant Association (IHRA), United
  Nations Environment Program, Division of
  Technology, Industry and Economics (UNEP DTIE)
  and the International Association of Hotel
  Schools (EUHOFA International), Paris.
• Sweeting, J. Sweeting A. 2002. A Practical
  Guide to Good Practice Managing Environmental
  and Social Issues in the Accommodations Sector,
  issued by United Nations Environmental Program
  and The Center of Environmental Leadership in
  Business.

35
Air Quality The Significance of the Topic

• Emissions generated by tourism facilities usually
  include
• Combustion gases (carbon dioxide, nitrous oxide,
  hydrocarbons) from fossil fuel and gas-operated
  boilers, stoves and generators
• CFCs from refrigeration and air-conditioning
  equipment
• Halons in fire-extinguishing equipment
• Vapors from dry cleaning solvents
• Vehicle emissions.
• Indoor air quality depends on the activities and
  emissions within the building and the sources of
  pollution surrounding it. Such sources include
• Combustion gases from stoves, boilers and other
  combustion equipment
• Tobacco smoke
• VOC vapors from cleaning solvents, paints,
  varnishes, photocopy emissions and pesticides
• Asbestos fibers
• Ozone brought in from the outside
• Dust and particles
• CFCs from refrigeration and air-conditioning
  equipment
• Radon released from building materials.

36
Air Quality The Significance of the Topic

• Ignoring indoor air quality result in negative
  health effects from headaches and nausea to
  respiratory irritations and allergic reactions.
  Long-term exposure (as in the case of hospitality
  employees) can induce more serious illnesses. One
  of the most common issues is known as sick
  building syndrome, which is associated with
  continual exposure to fumes from paints,
  adhesives, varnishes, and chemical emissions from
  photocopiers, furnishings and fabrics.
• Adequate ventilation is critical to enhance
  indoor air quality. Fresh air is needed to renew
  oxygen, remove micro-organisms, vapors and odors,
  as well as excess heat and moisture.
• (EUHOFA, IHRA UNEP 2001)

37
Air Quality How would I know that my hotel has a
problem?

• According to the environmental pack issued by
  EUHOFA, IHRA UNEP (2001), you need to go
  through the following checklist of procedures it
  will help in identifying the weaknesses points in
  your hotel in regard to this issue
• Monitoring emissions from boilers and stoves.
• Checking if appliances and equipments are
  serviced regularly.
• Checking appliances used are over 10 years old.
• Checking if any complaints were received from
  guests and employees in regard to air quality.
• Checking if the property is free from asbestos.
• Checking if any efforts were done to find
  alternatives to CFC's.
• Checking if any efforts were done to reduce
  emissions.
• Checking if there are any local initiatives to
  monitor exterior air quality.
• Checking if vehicles are equipped with catalytic
  converters.

38
Air Quality What can I do?

• The main procedures that can be taken to prevent
  indoor air quality problems are as follows
• Removing or reducing contamination sources this
  can be achieved by prohibiting smoking indoors or
  restricting it to some areas locating fresh air
  intakes away from polluted areas or exhaust
  vents installing local exhaust ventilation for
  machines and operations (photocopiers, printing
  equipment, laboratory procedures, etc.) that give
  off odors and contaminants steam cleaning of
  carpets and partitions, and vacuuming again with
  a high-efficiency particulate air filter vacuums
  and properly storing all chemicals in an area
  with exhaust ventilation to the outside.
• Increasing rates of ventilations The rate of air
  flow in a general office setting should, at a
  minimum, be 20 cubic feet of air per minute (cfm)
  per occupant. This recommendation comes from the
  American Society of Heating, Refrigerating and
  Air Conditioning Engineers (ASHRAE) standard
  62-1989.
• Maintaining a relative humidity between 30 and 60
  percent this will help providing comfort, and it
  helps to control mold and mildew growth.
• Cleaning and maintaining the HVAC system
  regularly this means cleaning and disinfecting
  duct work, supply diffusers and return vents.
  They should be cleaned, disinfected and open
  make sure the fan is operating properly.
• (http//www.afscme.org/publications/2824.cfm,
  retrieved on June 18, 2008)

39
Air Quality Where can I get more information?

• Indoor Air Quality Reports available at
  http//www.afscme.org/publications/2824.cfm
• Indoor Air Quality Issues for Hotels, by
  Chaichen Chao available at http//ergo.human.co
  rnell.edu/
•  
• Bibliography
• EUHOFA, IHRA UNEP. 2001. Sowing the Seeds of
  Change An Environmental Teaching Pack for the
  Hospitality Industry, issued by International
  Hotel and Restaurant Association (IHRA), United
  Nations Environment Program, Division of
  Technology, Industry and Economics (UNEP DTIE)
  and the International Association of Hotel
  Schools (EUHOFA International), Paris.
• The Official Website of AFSCME - Solving Indoor
  Air Quality Problems http//www.afscme.org/public
  ations/2824.cfm, retrieved on June 18, 2008

40
Noise The Significance of the Topic

• Noise pollution is undesirable sound that is
  disturbing, annoying and which may be negative to
  human health. Such sound has many sources these
  include music, traffic, crowds, and
  workplace-related noise from machines and
  appliances.
• Noise is measured in decibels (dB), which follow
  a logarithmic scale. This indicates that even a
  small increase in decibels means a large increase
  in the magnitude of the sound.
• Continuous exposure to intensities of noise can
  result in health problems these include
  migraines, circulatory disturbances, high blood
  pressure and ulcers loss of hearing direct
  damage to the ear. Such problems are determined
  by the level of noise. Moreover, it has its
  negative consequences on hotels as well it can
  reduce the value of the property and lead to the
  loss of business. It also affects employee
  productivity and causes conflicts with
  neighboring businesses and homes.
• In hotel, some areas are responsible for
  generating noise these are mechanical rooms
  with fans, compressors, boilers and generators,
  kitchens, laundries, delivery and waste output
  areas including compactors, garages, discotheques
  and function rooms, lobby areas and bars.
• The most noise-sensitive areas in hospitality
  properties are guestrooms, meeting and conference
  rooms, and offices.
• (EUHOFA, IHRA UNEP 2001)

41
Noise How would I know that my hotel has a
problem?

• According to the environmental pack issued by
  EUHOFA, IHRA UNEP (2001), you need to go
  through the following checklist of procedures it
  will help in identifying the weaknesses points in
  your hotel in regard to this issue
• Verifying national legislation for the maximum
  limit for noise in the workplace. Noise limits
  are usually included in occupational health and
  safety laws.
• Checking if guests are complaining regularly
  about noise and trying to configure the source
  of this noise.
• Checking if employees are complaining about
  noise, especially those based in and around
  kitchens, laundries and maintenance areas.
• Checking if any employees have reported health
  problems that could be linked to high noise
  intensities.
• Checking if equipment and appliances are
  regularly serviced to maintain low noise levels.
• Checking if any efforts were taken to reduce
  noise.
• Trying to identify days and times of the year
  that are particularly noisy.

42
Noise What can I do?

• According to a report by CertainTeed (2003)
  noise problems can be avoided or reduced through
  3 main procedures
• Replace the sound source with a quieter one.
• Block the sound with a solid, heavy material that
  resists the transmission of sound waves.
• Absorb the sound with a light, porous material
  that soaks up sound waves.
• The report gives a detailed description about
  these solutions more information about it is
  given in the following section.

43
Noise Where can I get more information?

• Noise Control in Buildings Guidelines for
  Acoustical Problem-Solving (2003) available at
  http//www.certainteed.com/certainteed/index.htm.
  
• Noise and Vibration Control Technical Manual
  (1995) issued by Headquarters, Departments of
  the Army and the Air Force, Washington DC
  available at http//www.enoisecontrol.com
•  
•  Bibliography
• CertainTeed. 2003. Noise Control in Buildings
  Guidelines for Acoustical Problem-Solving,
  CertainTeed Corporation, Pennsylvania.
• EUHOFA, IHRA UNEP. 2001. Sowing the Seeds of
  Change An Environmental Teaching Pack for the
  Hospitality Industry, issued by International
  Hotel and Restaurant Association (IHRA), United
  Nations Environment Program, Division of
  Technology, Industry and Economics (UNEP DTIE)
  and the International Association of Hotel
  Schools (EUHOFA International), Paris.

44
Guests Awareness Staff Training Significance /
What can I do?

• The Significance of the Topic
• Facility employees, manager and guests all
  should be participating in awareness programs.
  This is done through informing the employees,
  training of hotel staff and personnel is a key
  issue in operation and maintenance stage.
  Benefits from personnel involvement are based on
  two issues motivation and information (ESCWA
  2003).
• What can I do?
• Motivation comes then through giving a sufficient
  and a clear feedback. Information about such
  progress achieved in upgrading energy efficiency
  can be spread by leaflets or newsletters' showing
  how much energy was used in each facility section
  compared to earlier periods. These will create a
  competition between different sections of the
  hotel, or for hotel chains.
• It is also important and effective to involve the
  facility guests and inform them of the energy
  management program being implemented, this can be
  done by carrying out simple action that are
  presented in posters and flyers available
  throughout the facility, also brochures regarding
  positive behaviors to be taken, also efforts done
  already by the hotel. The awareness level of the
  guests about the vitality of energy efficiency
  and sustaining the environment is a basic issue
  that should be considered as well.
• For the information part, informing personnel
  about how to save energy and how much can be
  saved will make them more enthusiastic to take a
  part. Informing personnel can be achieved through
  the staff meetings, flyers and bulletin boards as
  well as other interpretation methods as
  appropriate.