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UNIT 10. RESPONSIBLE ACCOMMODATION OPERATION: MANAGING ENERGY, WATER & WASTE
Unit outline
ObjectivesBy the end of the unit participants will be able to:• Explain the importance of adopting responsible tourism
principles in accommodation operations • Explain procedures for reducing energy consumption in
accommodation operations• Explain procedures for saving water in accommodation
operations• Explain procedures minimising waste in accommodation
operations• Explain how to raise awareness and build capacity in
sustainable accommodation operations• Describe how to set sustainability targets for improvement• Describe the function and benefits of the Vietnam Green
Lotus Standards
Topics1. Tourism and the
accommodation sector overview
2. The issue of water, energy and waste in the accommodation sector
3. Implementing waste, water & energy minimisation actions
4. Introduction to Green Lotus standards
TOPIC 1. TOURISM AND THE ACCOMMODATION SECTOR OVERVIEW
UNIT 10. RESPONSIBLE ACCOMMODATIONOPERATION: MANAGING ENERGY, WATER AND WASTE
The accommodation sector
Youth hostels
Homestays
GuesthousesResorts
Hotels
How the accommodation sector adds value
Stay longer
See and do
more
Spend more
More jobs & income
Where the accommodation sector adds value
• Jobs and income• Government revenue• Infrastructure development• Supports socio-economic strategies• More foreign direct investment
Vietnam accommodation sector at a glance
increase on average
people employed in accommodation
and food service in 2011
accommodationoperatorsin 2010
12,000
15.9%
2,056,000
235,000hotel rooms
in 2010in room supply overthe last decade
Vietnam 3-5 star hotel sector:Key operating figures
3 4 52011 2012 2011 2012 2011 2012
Avg. number of rooms 55 60 101 113 243 243Avg. occupancy 66% 69% 59% 59% 57% 56%Avg. room rate (USD) $46 $47 $93 $88 $123 $125Avg. RevPAR (USD)# $30 $32 $55 $52 $71 $70EBITDA^ 19% 27% 38% 29% 28% 35%
Grant Thornton 2013, Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam
^ EBITDA = Earnings before interest, tax, depreciation & amortisation# RevPAR = Revenue per available room
Count of 3-5 star hotels across Vietnam
Grant Thornton 2013, Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam
Impacts of unsustainable practices in the accommodation sector
• High energy use contributes to global warming
• High water use can put pressure on local water supplies
• Untreated waste water can impact on environment and human health
• Land clearing in coastal areas can increase vulnerability to natural disasters
• Economic leakage can further entrench poverty
•Large scale developments can restrict local access to natural resources
•Unfair employment conditions can restrict socio-economic development
Consumer demand for sustainable hotels
Leisure travellers• 87% of leisure travellers
believe it is important that a hotel is environmentally friendly
• 75% of leisure travellers are influenced by a hotel’s environmental policies when deciding on a hotel
Business travellers• 90% of business travellers
look to green while away• 38% of business travellers
have taken steps to determine whether a hotel is green
• 40% of business travellers are willing to pay more for green lodging
Source: Slye, J. 2009, ‘Hotels: What’s Keeping You From Going Green?’, TriplePundit, Available [online]: http://www.triplepundit.com/2009/11/hotels-whats-keeping-you-from-going-green (Accessed May 2013)
Source: Weissenberg, A., Redington, N. & Kutyla, D. 2008, The staying power of sustainability: Balancing opportunity and risk in the hospitality industry, Deloitte LLP
3-5 star hotels acting responsibly in Vietnam
• Report major changes in awareness55%
• Have an environmental plan in place82%
• Strongly taking measures to improve energy efficiency & reduce waste 65%
• Conduct environmental training 31%
• Aim to achieve the VNAT Green Lotus Label 50% Source: Grant Thornton 2013,
Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam
Benefits of going green
• Cost savings through efficiency
• Competitive advantage• Improved resilience to the
effects of climate change• New customers
• Increased customer loyalty• Preparedness for new
legislation• Minimise reduced revenue
from increased operating costs and loss of competitive advantage
TOPIC 2. THE ISSUE OF WATER, ENERGY AND WASTE IN THE ACCOMMODATION SECTOR
UNIT 10. RESPONSIBLE ACCOMMODATIONOPERATION: MANAGING ENERGY, WATER AND WASTE
The impact of tourists’ demands for a comfortable stay
OK, so my hotel must have……good heating if it’s cold – but also air-conditioning if it’s warm!
I want a comfortable bed with extra pillows and blankets at a minimum andmy room must be large and spacious so I can spread out.
I also want lots of recreational options like a swimming pool, gym, kids room, and tours. I need a good flushing toilet and both a shower and bath
(just in case I want to really relax) with reliable hot water. The hotel must have a restaurant and room service of course I want regular drinking water
in my room every day. Oh yes, I also must have a satellite TV with all the best channels! Hmmm… what else…?
Impacts of overconsumption of energy and water and increased pollution and waste
Impacts
High consumption of
natural resources
Increased production of
waste
EnvironmentLocal community
Company earnings
Achieving sustainability
Energy
Water
Waste
Water use in accommodation
• Production of meals• Functioning of bathroom & toilet appliances• Washing of room linen & guests’ clothes• Provision of swimming pools• Maintenance of gardens & grounds• Others?
Water waste in accommodation
Leaking taps and pipes Excessively high water pressure Poor choice of plants requiring a lot of water Use of water inefficient appliances Others?
Why should we reduce water consumption?
of earth’s water is saltwater and not drinkable
< 1%of water
resources is accessible freshwater
of the earth’s wateris part of glaciers
2%
300 conflicts have been caused by water resource issues
Water consumption has increased
4 timesin the 50 last years but the
population has only doubled
> 4 billionlive in countries
facing water scarcity
people
> 97%
Energy use in accommodation
• Lighting• Heating and cooling• Power appliances• Cooking• Refrigeration• Office equipment• Others?
Energy waste in accommodation
Poor maintenance of electrical equipment Purchase of energy inefficient appliances Inefficient heating and cooling practices Leaving electrical appliances on Others?
Why should we reduce energy consumption?
Total primary energy supply has
doubledin 35 yearsworldwide
of investment will benecessary to satisfy the world energy demand by 2030
billion dollars16,000
Typical power use in a hotel
Total energy used in a typical hotel
Total energy used in a typical hotel from electricity
AHU = Air Handling UnitFCU = Fan Coil Unit
Both AHU and FCU are associated with room air-conditioning
Source: City of Melbourne 2007, Energy Wise Hotels: Toolkit December 2007, City of Melbourne, Australia
Sources of waste in accommodation
• Paper & cardboard waste from the office• General consumer products from guests• Kitchen food waste, bags & containers• Metal, timber & other products from
maintenance• Chemicals & garden waste from grounds• Others?
Causes of increased waste in accommodation
Incorrect storage and handling Overestimation of product demand Excessive packaging of products Use of one-off disposable products Not reducing, reusing or recycling Others?
Why should we minimise waste production?
2600 tonesof waste is producedin Hanoi per day
5.3 kgof waste is produced
on average per person per day
The quantity of waste produced
by the Asia Pacific region
will
doubleby 2030
of waste is recycled worldwide<10%
Financial. You are throwing away money!
Environmental. You are destroying important ecological processes that can affect your own health.
Community. You are putting strain on the local community’s water and power supply and wasting resources in the production of not fully used products.
Business. You are not meeting consumer expectations.
4 reasons why energy, water and waste reduction is important
TOPIC 3. IMPLEMENTING WASTE, WATER & ENERGY MINIMISATION ACTIONS
UNIT 10. RESPONSIBLE ACCOMMODATIONOPERATION: MANAGING ENERGY, WATER AND WASTE
Energy, water, waste reduction
Patterns of use
Equipment
External factors
The key elements of energy, water and waste minimisation
The basic principles of waste management: The 3Rs
• To use things with care to reduce the amount of waste generated
Reduce
What can be reduced, reused and recycled?
Decomposition rates of different types of products
Reducing energy consumption in guest rooms
Others:- Power control - Maintenance - Awareness - Bathroom hot water
Windows
Lights
Electrical appliances
Ceilings
AC use
Considerations for reducing energy consumption in the pool, garden and grounds
Windows
Pool temperature & energy source
Room temperature
Indoor and garden lights
Others: - Maintenance - Sauna & steam room timers
Considerations for reducing energy in common areas and the dining room
Type of lights
Doors & ventilation
Others: - AC settings - Maintenance
Windows
Considerations for reducing energy consumption in the office
Natural light
Ventilation
Type of lights
Computer power useOthers:
- Power use of other electrical appliances
Considerations for reducing energy consumption from transport
Vehicle type
Tyre pressure
Maintenance
Others: - Staff transport - Off-site meetings
Tinted windows
Considerations for reducing water consumption in the bathroom
Sink tap water flow
Toilet water flow
Shower head type
Toilet water volume
Others: - Awareness - Maintenance of plumbing
Considerations for reducing water consumption in the laundry
Type of washing machine
Load size
Others: - Maintenance
Considerations for reducing water consumption in the pool, garden and grounds
Plant selection
Variety of lawn
Garden mulch
Others: - Water sources - Type of hoses & sprinklers - Plant watering frequency and timing - Pool maintenance
Pool water level
Provision of waste disposal options
Disposal of un-needed (usable) products
Purchasing behaviour
Considerations for minimising general waste
Product materials
Packaging
Awareness
Single vs multiple use
Considerations for minimising waste from the kitchen
Monitoring freshness
Portions
Policy on plastic bag provision
Containers
Reusable ingredients
Food waste disposal methods
Ordering stock
Considerations for minimising waste from the guest rooms
Picture sources:http://www.plumbingsupply.com/dispenser.html
http://www.wallpaper.com/art/the-fedrigoni-hotel-book-50-types-of-paper/5393http://www.treehugger.com/culture/ask-pablo-what-makes-a-hotel-green.html
Types of cleaning products Waste disposal
Awareness
Types of toiletries
Considerations for minimising waste in the office
Picture sources:http://www.buyecogreen.com.au/ecocern-a4-brown-paper-100-recycled-105-gsm-ream-500-sheets--p700363
https://www.officemaxcanada.com/en/sites/core/Think_overview.aspxhttp://blog.stickyinstitute.com/?p=376
http://www.printershoppers.com/printer-buying-guide/
Type of office products Waste disposal
Printing
Office equipment
Key steps in reducing consumption of energy and water & production of waste
IDENTIFY BASELINE• Understand existing levels and forms of
energy, water and waste
SET BENCHMARKS• Set performance benchmarks and targets
AUDIT PERFORMANCE• Identify inefficiencies and wastage and
options for improvement
TAKE ACTION• Plan and implement actions to improve
sustainability
MONITOR & EVALUATE• Monitor and evaluate performance
Picture sources:http://www.actewagl.com.au/Help-and-advice/How-to-read-your-meters.aspx
http://www.ourenergypolicy.org/debate-continues-over-energy-efficient-bulbs/http://playingwithsid.blogspot.com/2013/11/vietnamese-language-tools-developing.html
1 2 34 5
1. Understand existing levels and forms of energy, water and waste
Establish a baseline in order to:• Quantify existing consumption of
energy and water and production of waste in terms of:– Volume– Financial value– Type (forms)
• Enable forecasting and target setting for improved performance
Picture sources:http://www.tapwater.org/news/p/7
Creating a baseline for energy and water consumption
Collect• Utility bills
Collate• Data
Calculate• Consumption and costs
Picture sources:http://adventurejay.com/blog/index.php?m=01&y=13&entry=entry130128-210431
http://en.wikipedia.org/wiki/File:SHARP_ELSIMATE_EL-W221.jpghttp://en.wikipedia.org/wiki/File:Studying.jpg
Example of collated data for electricity use and the calculated usage and cost
DATE OF ELECTRICTY READING
USAGE FOR PERIOD (kW) RATE (VND/kW) COST (VND)
1/01/2014 1,500 3,500 5,250,0001/04/2014 2,000 3,500 7,000,0001/08/2014 1,800 3,500 6,300,0001/12/2014 1,325 3,500 4,637,500TOTAL 6,625 23,187,500
Total electricity usage over 1 year period = Baseline usage
Total electricity cost over 1 year period = Baseline cost
Creating a baseline for waste production
• Estimate the volume of:– different types of waste
produced in – different departments /
sections on – different days.
• Estimate waste disposal cost for the above types of waste
Picture source:http://www.banthebottle.net/government/do-you-really-know-what-is-inside-bottled-water/
Calculating your volume of waste
Number of
containe
rs per
month
Volume
per container (L)
12 (months)
Average volume
(L) of waste in
1 year
Image sources:http://highlanderimages.blogspot.com/2011/12/rubbish-man.html
http://nushine.com.au/cleaning-food-hygiene-products/bins-liners/garbage-bin/prod_101.htmlhttp://labspace.open.ac.uk/mod/resource/view.php?id=465057
http://www.wmich.edu/registrar/calendars/
Baseline volume of wasteTo convert volume into cubic metres of waste or tonnes of waste:
Cubic metres = Total volume of waste (L) / 1,000Tonnes = Total volume of waste (m3) x 2.29 (approx)
Costing your volume of waste
Image sources:http://highlanderimages.blogspot.com/2011/12/rubbish-man.html
http://labspace.open.ac.uk/mod/resource/view.php?id=465057http://www.vietnamspirittravel.com/guide/vietnam_bank_notes.htm
Baseline unit cost of waste
Average
volume of
waste per
month (m3 or tonnes)
Cost of waste
collection per month (VND)
Unit cost of
waste
2. Set performance benchmarks and targets
Performance benchmarks• National or international industry
average• Can vary for different levels of
accommodation• Helps establish potential savings
opportunities
Key performance indicators and targets• Quantifiable units of measurement
that help identify progress• In the hospitality sector, benchmarks
are often based one guest night or alternatively per occupied room
– Water: Average litres / guest / night– Energy: Average kWh / occupied
room– Waste: Average tonnes of waste /
guest / night• Benchmarks can also be performance
targets • Target reduction amount = Target -
Baseline
Benefits of benchmarking
• Heightens awareness of energy use• Assesses effectiveness of current operations,
policies, practices• Sets priorities for upgrade efforts and
retrofits• Tracks, verifies, and recognises achievements• Documents role in environmental
stewardship and demonstrates success
Some examples of industry benchmarks of Hanoi 5 star hotels
ITEM BENCHMARK
Average room temperature 26-27 degrees C
Average occupancy 230 rooms/night
Electricity 120kwh/occupied room
Water 1.08m3/occupied room
Gas 0.22m3/occupied room
Diesel 4.68 litre/occupied room
3. Identify energy and water inefficiencies and causes of excessive waste
A. Conduct a simple walk through audit of energy & water use• Create audit checklist for energy or
water facilities and processes• Survey building structure, systems and
resource use using observation and measurements to complete the audit checklist
• Identify and record all pieces of equipment that use water and / or energy
• Take notes of any outstanding questions or areas that need follow-up information or expertise
Goal: Identify inefficiencies in
resource use in operational or maintenance areas
Identify potential savings and low cost or no cost improvements
Identify potential longer-term capital improvements
Conducting an audit of waste
B. Conduct a walk-through audit of waste1. Create audit checklist for waste facilities
and processes2. Survey product procurement use and
waste disposal systems using observation and measurements to complete the audit checklist
3. Take notes of any outstanding questions or areas that need follow-up information or expertise
Goal: Identify current types and
volumes of waste Distinguish sources of waste Identify poor practices in
procurement of goods and waste disposal
Identify potential savings and low cost or no cost improvements
Identify potential longer-term capital improvements
Guiding principles for developing good audit checklist questions
1. Consider all accommodation sections / areas and processes
• Administration & communication• Lighting• Heating, ventilation and AC• Pool, garden and grounds• Kitchen• Office• Vehicles and transport• Recycling• Purchasing and supplies• …
2. Try to develop questions around the key elements of energy & water reduction
• Type of resource, equipment, material
• Usage patterns of staff and guests• External factors influencing behaviour
and function
Lighting energy audit questionsTypes Usage External factors
• Have older lighting fixtures been upgraded?
• Have incandescent light bulbs been replaced with compact fluorescent light bulbs?
• Has unnecessary lighting been removed or disconnected, both indoor and outdoor?
• Has unnecessary lighting been removed from vending machines?
• Are lights turned off when rooms or areas are not occupied?
• Are light switches labelled to denote location of lighting?
• Have energy conservation stickers been placed on light switches?
• Are lighting systems wired so that lights throughout a large area do not have to be on when only a small section of the area is being used?
• Is task lighting used to reduce background or overhead lighting?
• Have occupancy sensors been installed in areas that are frequently unoccupied (lobbies, bathrooms, conference, rooms, storage rooms, hallways, etc)?
• Have timers been installed on outside lighting?
• Has housekeeping and security staff been advised to keep lights turned off in unoccupied spaces?
• Are lamps regularly cleaned? • Are broken lamps repaired? • Have non-working lights been
replaced?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
Heating, Ventilation, Air Conditioning (HVAC)energy audit questions
Types Usage External factors
• Are there exhaust hoods in the kitchen?
• Have low energy ACs been installed?• Has AC type been selected to match
space requirements?• Are there windows that can be
opened?• Have thermal windows and glazing
been installed to minimise heating and cooling loss?
• Do the windows have curtains or blinds?
• Are ceilings, roof and walls insulated?
• Is HVAC system setback when building is unoccupied?
• Is air conditioning and heating setback when weather permits?
• Has direct conditioning of unoccupied areas (corridors, stairwells, storage rooms, etc) been minimised?
• Are timers installed to switch off water heater when facilities are unoccupied?
• Is energy conservation signage located throughout facility?
• Are blinds and shades adjusted to manage warmth?
• Are operable windows used for ventilation whenever possible?
• Are heating and air conditioning thermostats set to the most efficient and comfortable level?
• Are systems regularly cleaned and filters replaced?
• Are exhaust fans turned off with the HVAC systems when space is unoccupied?
• Does AC have thermostat sensors?• Does HVAC system have a timer or
programmable?• Are doors fitted with automatic door
closers?• Are kitchen appliances positioned
under exhaust hoods?• Have air leaks been identified and
repaired?• Are seals, weather stripping and
caulking around openings in good condition?
• Does building insulation need to be repaired or replaced?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
Pool, garden, grounds energy audit questionsTypes Usage External factors
• Do indoor pool and garden lights use low energy bulbs?
• Is gym equipment turned off after business hours?
• Are garden lights on a light sensor / timer?
• Is pool temperature set to minimum required?
• Is pool filter regularly cleaned?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
Kitchen energy audit questionsTypes Usage External factors
• Is dishwasher low energy rated? • Are refrigerators most energy efficient
models?• Does range use induction technology?
• Is equipment left on standby during slow times or afterhours?
• Is oven operated only when full? • Are dishwashers only run when full?• Are refrigerators set to most efficient
temperature?
• Is kitchen equipment cleaned regularly?
• Is regular maintenance scheduled? • Are oven seals and hinges operating
correctly?• Are burners maintained and clean? • Is the water temperature and rinse
pressure set to manufacturers recommended settings?
• Are refrigerator doors and seals in proper condition to close tightly without leaks?
• Are refrigerator coils clean and dust free?
• Is the freezer frost free?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
Office energy audit questionsTypes Usage External factors
• Is office equipment the most energy efficient models (generally Energy Star)?
• Are computers, monitors, printers, copiers and other office equipment turned off when not in use?
• Are computers, monitors, printers, copiers and other office equipment set for “sleep” or energy saving mode?
• Is equipment recycled or properly disposed of at end of use?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
Vehicles and transportation energy audit questions
Types Usage External factors
• Are company vehicles most fuel efficient models available for your business’s requirements?
• When purchasing a new vehicle is fuel efficiency prioritised?
• Are employees encouraged or incentivised for taking public transport or carpooling?
• Do company vehicles receive regular maintenance?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
Administration and communication energy audit questions
Communication and policy initiatives Employee and guest engagement Energy monitoring
• Has the need to be more energy efficient been broadly communicated within the business?
• Has a management team been organised to provide strategy and leadership around energy efficiency?
• Has an energy management plan or savings plan been developed?
• Have internal policies and procedures been developed around energy efficiency and management?
• Are energy conservation/efficiency posters displayed throughout the facilities?
• Are reward/acknowledgement programs provided for employees who conserve energy?
• Are employees and guests provided education around energy efficiency?
• Are employees provided regular updates on energy usage and progress towards energy savings?
• Is energy usage regularly metered, monitored and recorded?
• Is energy use benchmarked against industry best practice?
• Have energy savings targets been set?• Are energy costs and program
performance included in financial and business reviews?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
Bathrooms water audit questionsTypes Usage External factors
• Are toilets single flush?• Are toilets dual flush? • Are urinals cyclical (‘fill and dump’)
flushing?• Do urinals have automatic sensor
flushing?• Are taps mixed (both hot and cold
together) or separate?• Do sink taps have flow regulators and
aerators?• Do showers have water saving
showerheads? • Is hot water heater and piping
insulated?
• Are hot water heaters switched off at night?
• Are signs or information communicated to guests explaining requested water saving actions?
• Are hot water heaters’ temperatures set too high?
• Are the taps, showers and toilets leaking/running?
• Are there leaks in the hot water heaters?
• Are the cistern rubber seals on toilets replaced regularly?
• Is the flow rate for showers, toilets and taps within the manufacturer’s recommended range?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
Pool, garden and grounds water audit questions
Types Usage External factors
• Does swimming pool have a cover? • Are native vegetation and/or low-
water plants used for landscaping?• Is compost used? • Are drip hoses used? • Is non-tap (drinking) water used for
irrigation?• Does building have one or more
rainwater tanks?
• Is pool water temperature set to minimum required for comfort?
• Is indoor pool air temperature set 1C above water temperature to minimise evaporation?
• Are water hoses used for cleaning floors, sidewalks and car parks?
• Is water recycled in water features? • Have pool equipment and meters
been monitored for leaks?• Are there any leaks in piping,
swimming pool or hoses?
• External factors• Are filters cleaned through
backwashing on a regular basis?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
Kitchen and laundry water audit questionsTypes Usage External factors
• Are taps mixed (both hot and cold together) or separate?
• Do sink taps have flow regulators and aerators?
• Is wok waterless? • Is dishwasher most water efficient
model?
• Are hot water heaters switched off at night?
• Are hot water heaters’ temperatures set too high?
• Is wok range flow rate set too high? • Are staff adequately trained to
operate dishwashers?• Are the taps leaking/running? • Are there leaks in the hot water
heaters?
• Are dishwashers regularly maintained?
• Is the flow rate for taps within the manufacturer’s recommended range?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
Administration and communication water audit questions
Communication and policy initiatives Employee and guest engagement Water monitoring
• Has the need to conserve water been broadly communicated within the business?
• Has a management team been organised to provide strategy and leadership around water conservation?
• Has a water management plan or savings plan been developed?
• Have internal policies and procedures been developed around water conservation and management?
• Are water conservation posters displayed throughout the facilities?
• Are rewards / acknowledgement programs provided for employees who are conserving water?
• Are employees provided education around water conservation?
• Are employees provided regular updates on water usage and progress towards water savings?
• Is water usage regularly metered, monitored and recorded?
• Is water use benchmarked against industry best practice?
• Have water savings KPIs and targets been set?
• Are water costs and program performance included in financial and business reviews?
• Do you know your water costs? • Are monthly water bills reviewed for
accuracy?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
Waste audit questions: Recycling
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
• Are recycling bins provided for plastic, glass, paper, aluminium?• Are there recyclable materials in the general waste bins, i.e. cans/bottles?• Is there high contamination in recycling bins, i.e. garbage in paper
recycling bins?• Is paper recycled? • Are waste bins provided at each desk in offices and guest rooms?• Are general waste and recycling bins located in convenient locations?• Are employees and guests informed and provided information on
recyclable materials and goals?
Waste audit questions: Administration and communication
Communication and policy initiatives• Has the critical need to reduce waste and
recycle been broadly communicated within your business?
• Has a management team been organised to provide strategy and leadership around waste reduction and recycling?
• Has a waste reduction and recycling plan been developed?
• Have internal policies and procedures been developed around waste reduction and purchasing?
Employee engagement • Are waste reduction/recycling posters displayed
throughout the organisation?• Are rewards/acknowledgement programs
provided for employee who recycle and reduce waste?
• Are employees provided education around waste reduction and recycling?
• Are employees provided regular updates on recycling and progress towards waste reduction?
Waste, materials and recycling tracking• Are waste, materials (stationary, paper, supplies,
food, guest room products, etc) and recycling regularly monitored and recorded?
• Have material, recycling and waste reduction KPIs and targets been set?
• Are material, waste and recycling program performance included in financial and business reviews?
• Are monthly waste, material and recycling bills reviewed for accuracy and efficiency?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts,
Australia
Waste audit questions: Supplies and purchasing (bathroom, kitchen, housekeeping)
• Are paper and stationary products made from recycled content? If yes, what percent is recycled (5,30,100%)?
• Are toner and printer cartridges remanufactured?
• Are cleaners supplied with environmentally friendly cleaning products?
• Are bathroom tissue and paper towels made from recycled content?
• Is food sourced from local producers whenever possible?
• Is organic food purchased? • Are disposable dishes, cups and utensils
used for in house dining or takeaway meals?
• Do employees use disposable dishes and
utensils? • Are there paper or stationary products
that are rarely used?• Are toner and printer cartridges recycled?• Is there obvious waste of unused items i.e.
office stationary, food, etc?• Have staff that purchase supplies been
informed of waste reduction policies and initiatives?
• Are ‘green’ supplies purchased?• Are there high levels of food in kitchen
waste bins?• Are there high levels of food in restaurant
and café waste bins?• Are plastic bags automatically given to
guests for takeaway meals?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts,
Australia
Waste audit questions: Office
• Can all copiers/printers/faxes print double sided?• Are all computers and printers default settings set to
print double sided?• Is office equipment recycled or properly disposed at
end of use?• Does the company send paper invoices? • Does the company send out paper advertisements or
promotions?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts,
Australia
Understanding the existing situation with waste
Conducting a waste quick scanA waste quick-scan should occur before conducting the walk0-through audit to understand the existing situation of waste.
Key steps1. Distribute rubbish bins of a
known volume in key locations2. When full, visually scan contents
to determine approximate % of each type of rubbish.
3. Empty bin/s and repeat process over 1-2 days.
4. Calculate the volume of waste for each type of item by multiplying the size of the bin (e.g. in litres) by the % of types of waste.
Picture source:http://www.banthebottle.net/government/do-you-really-know-what-is-inside-bottled-water/
Example of waste quick scan results
DATE / TIME LOCATION
BIN SIZE
PLASTIC BOTTLES
GLASS BOTTLES
METAL CANS
MILK CARTONS
CARDBOARD
PAPER
ORGANIC
OTHER (LIST)01/01/14; 11:00 Kitchen 50L 20% 5% 10% 5% 50% 10% broken
crockery01/01/14; 17:00 Kitchen 50L 10% 15% 5% 10% 60%
03/01/14; 17:00 Lobby 50L 20% 10% 20% 35% 10% 5% plastic bags
11/01/14; 10:00 Guest room
30L 40% 5% 5% 20% 30%
15/01/14; 17:30 Office 50L 10% 20% 55% 5% 10% plastic packaging
Example of waste quick scan results: Analysing kitchen waste
Plastic bottles20%
Organic waste50%
Glass bottles5%
Metal cans10%
Milk cartons5%
Others10%
4. Planning and implementing actions to improve sustainability
• Use results of audits and waste quick scan to understand energy and water use and waste production patterns
• Prioritised audit results according to frequency and / or incidence
• Identify opportunities to reduce water and energy use and minimise waste production
• Assign responsibilities, timeframes and performance indicators
Example of how to evaluate waste minimisation opportunities and requirementsSECTION 1: KITCHEN
Common waste item
Current disposal procedure
Opportunities to minimise
Requirements
Paper serviettes Landfill Compost Develop and use composting system
Plastic bottles Separated for recycling
Provide separate bin for recyclable plastics
Food scraps Landfill Compost (except meat and fish)
Develop and use composting system
Tin cans Landfill Separate for recycling Provide separate bin for recyclable metal
…
SECTION 2: GUEST ROOMS / HOUSEKEEPING
…
Example of waste, water & energy reduction action plan
WATER EFFICIENCY ACTION PLANDescription Cost Responsibility Time frameInstall flow restrictors on taps VND 1,500,000,000 Maintenance manager 07/2014Educational signage VND 2,000,000 Senior manager 02/2014 ENERGY EFFICIENCY ACTION PLANDescription Cost Responsibility Time frameEfficient lighting in hotel lobby VND 800,000,000 Maintenance manager 04/2014Educational signage VND 2,000,000 Senior manager 03/2014 WASTE MANAGEMENT ACTION PLANDescription Cost Responsibility Time frameRecycling bins for common areas VND 400,000,000 Grounds manager 03/2014Waste management staff training VND 4,000,000 Senior manager 03/2014
Gaining commitment and action from guests and staff to act sustainably
GAIN COMMITMENT AND ACTION THROUGH
Policy
Training
Brochure
Reporting
Signs and posters
Sustainability teams and
leaders
Rewards
5. Monitor, evaluate and adjust
• Continually monitor and review performance by:– Re-implementing walk-through audits– Basic observational surveys – Conducting waste quick scans
• Evaluate areas in which poor practices are continuing against the recommended actions and implement alternative solutions
• If targets / benchmarks appear unattainable consider readjusting
• Reinforce positive actions
TOPIC 4. OVERVIEW OF VIETNAM’S GREEN LOTUS CERTIFICATION
UNIT 10. RESPONSIBLE ACCOMMODATIONOPERATION: MANAGING ENERGY, WATER AND WASTE
Green Lotus label requirements
Meet standards on environmental protection and
sustainable development
Make efforts to protect the
environment
Use natural resources and
energy efficiently
Contribute to the preservation of heritage and
development of the local economy, culture and
societyPursue sustainable tourism
development
25 BONUS CRITERIA
Green Lotus criteria
Basic
30 criteria
A,B,C, D
Encouraging
29 criteria
A,B,C,D
High
22 criteria
A,B,C,D
Examples of Green Lotus criteria
A SUSTAINABLE MANAGEMENT
A1 Availability of plan(s) in written document and implementation of the management system for sustainable development according to actual conditions and scale of the tourist accommodation establishment. Above mentioned plans shall include a plan for natural and social environmental protection.
A1.4 Availability of annual plan on implementation of social and cultural activities (both inside and outside of the tourist accommodation establishment)
A2 The staff are given periodical training on the importance of and the solutions to protecting the environment, the issues of culture, society and health.
A2.2 The staff are trained on cultural and social issues (once a year)
Examples of Green Lotus criteria
B Maximise socio-economic benefits for local societyB2 Priority in recruitment of laborers having local residence cards or people coming from less
developed economic regions and provision of additional training if necessary
B2.1 Availability of policies on recruiting local people, people from remote regions and less developed economic regions
B3 Priority in usage of services and goods which are domestically or locally produced in the tourist accommodation establishments business activities
B3.1 Priority in usage of locally made products or local raw materials without exhausting natural resources
B5 Fairness in recruitment of local women and ethnic minority people living in the locality, including manager position; no child labour usage
B5.1 Existence of gender-equality regarding staff employment B5.2 Availability of policies to support female employees (maternity, training, consultation on
reproductive health, etc.)
Examples of Green Lotus criteria
C Minimization of adverse impacts on cultural and natural heritageC2 Application of local traditional culture in the tourist accommodation establishment’s
architecture, decoration, preparation, presentation of food and musical performance activities, etc.
C2.1 Expression of local culture and traditions in the tourist accommodation establishment’s architecture, activities and services it provides
C4 Reservation of biodiversity, ecosystem and landscapesC4.1 No catching of wild animals unless that activity aims at conservation purpose and is allowed
by the lawC4.2 No selling of souvenirs and food made from wild animals and plants protected by law and
international protocols
Examples of Green Lotus criteria
D Minimization of negative impacts on the environmentD1 Resource conservationD1.1 Purchase of products packaged in bulk (wholesale) in order to reduce packaging and
wasteD1.16 Energy saving mode is set for computers or computer screens and “energy saving label”
put on office equipment D2 Pollution minimizationD2.4 Utilization of old bed sheet and cloths for other purposesD2.3 Re-usage of toilet paper and soap left-over in guests’ rooms
I need to wake up
I need to shake upI need to speak outSomething’s got to break upI’ve been asleepAnd I need to wake upNow
I am not an islandI am not aloneI am my intentionsTrapped here in this flesh and boneOh I need to moveI need to wake upI need to shake upI need to speak outSomething’s got to break upI’ve been asleepAnd I need to wake upNow I want to changeI need to shake upI need to speak outSomething’s got to break upI’ve been asleepAnd I need to wake upNow
Have I been sleeping?I’ve been so stillAfraid of crumblingHave I been careless?Dismissing all the distant rumblingsTake me where I am supposed to beTo comprehend the things that I can’t see
Cause I need to moveI need to wake upI need to changeI need to shake upI need to speak outSomething’s got to break upI’ve been asleepAnd I need to wake upNowAnd as a childI danced like it was 1999My dreams were wildThe promise of this new worldWould be mineNow I am throwing off the carelessness of youth To listen to an inconvenient truthThat I need to moveI need to wake upI need to change
Let’s finish with some more fast facts!
• If energy makes up a quarter of your business costs, then a 20% energy savings reflects a 5% increase in overall profit1
• Every 1⁰C increase on the thermostat will increase energy use by about 15% in winter3
• Every 1⁰C decrease on the thermostat will increase energy use by about 10% in summer3
• You can save as much as 10% a year on your heating and cooling costs by simply turning the thermostat back by 1⁰C3
• Increasing a refrigerator’s temperature by only 1⁰C can reduce its energy consumption by 2-4%2
• Each tonne of paper that is recycled saves: Almost 13 trees; 2.5 barrels of oil ; 4100 kWh of electricity; 4 cubic metres of landfill; 31,780 litres of water3
(1) NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia(2) Carbon Trust, Hospitality saving energy without compromising service, Sector Overview (CTV013), Carbon Trust, UK, 2007(3) Sustainability Victoria, HVAC TIPS (Heating, Ventilation and Air Conditioning), http://www.sv.sustainability.vic.gov.au
Xin trân trọng cảm ơn!Thank you!