A Manual for Water and Waste Management - World Tourism ...

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For further in<strong>for</strong>mation contact: United Nations Environment Programme Division of Technology, Industry <strong>and</strong> Economics 39-43 Quai André Citroën 75739 Paris Cedex 15 France Tel: (33 1) 44 37 14 50 Fax: (33 1) 44 37 14 74 E-mail: unep.tie@unep.fr Web: www.uneptie.org/tourism
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Copyright 2003 UNEP This publicatio
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TABLE OF CONTENTS FOREWORDS v ABOUT
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Foreword Jacqueline Aloisi de Larde
Page 11 and 12:
Foreword Günter Dresrüsse Directo
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About the Manual
Page 16 and 17:
Many larger hotel chains have alrea
Page 19 and 20: 1. INTRODUCTION In many destination
Page 21 and 22: 2. THE NEED FOR SUSTAINABLE WASTE M
Page 23 and 24: 3. THE NATURE OF SOLID WASTE It is
Page 25 and 26: 4. AVOIDING SOLID WASTE Prior to re
Page 27 and 28: Administrative and Office Functions
Page 29 and 30: 5. SOLID WASTE MANAGEMENT METHODS 5
Page 31 and 32: Food and Beverage Donate empty buc
Page 33 and 34: Case Study: Implementation and Demo
Page 35: PART II Water Management 19
Page 38 and 39: there are a number of other options
Page 40 and 41: Adverse nutrient levels cause algal
Page 42 and 43: solids are organic (from plants and
Page 44 and 45: valves can be adjusted on faucets a
Page 46 and 47: Case Study: Minneapolis City Center
Page 48 and 49: Given the technical nature of waste
Page 50 and 51: 5. WASTEWATER TREATMENT SYSTEMS The
Page 52 and 53: Case Study: Perkin Lenca Hotel - Pr
Page 54 and 55: 5.1.3 Primary Treatment In primary
Page 56 and 57: Case Study: Green Island Resort in
Page 58 and 59: A subsurface disposal system consis
Page 61 and 62: This manual has outlined how to int
Page 63: Selected Bibliography 47
Page 66 and 67: Minnesota Pollution Control Agency,
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A Manual for Water and Waste Management - World Tourism ...

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