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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 095 ENVIRONMENT MANAGEMENT PROGRAMME FOR WATER AND WASTE WATER Water management in hospitality facilities includes: • Maintaining water quality; • Managing water storage and distribution works; • Reducing water use; • Reducing wastewater output; • Purifying water for swimming-pools; • Monitoring water consumption; • Reusing treated wastewater; • Maintaining water supply quality. Most countries have water quality standards, and ensuring compliance with them is important. The WHO and the EU have their own standards, which can be referred to for additional guidance. S E C T I O N 2 The most common indicators of poor water quality are: suspended solids, discolouring due to corrosion, rising pH levels, excessive hardness, high mineral content and bacterial contamination, especially legionnella pneumophilia. Any change in water quality should be brought to the attention of the water supply company/authority. A quick review of the on-site water storage and distribution works should then be conducted to find out if the source of the contamination is on or off the property. Managing Water Storage and Distribution Works WATER STORAGE • Ensure a frequent turnover of water to avoid the build-up of bacteria such as legionnella pneumophilia; • Storage tank openings should be covered and protected from dust, pests, and other sources of contamination; • Inlet and outlet valves should be placed to avoid the build-up of stagnant water; • Tanks should be cleaned every six months, and exterior and interior scale build-up removed; • Tanks should be regularly checked for leaks. WATER DISTRIBUTION • Ensure regular maintenance to avoid leaks, spills and back siphonage between drinking and non-drinking supplies; • Vacuum breakers and calibrated systems can be used to control flow, reduce pressure and optimise cost savings; • Maintain and upgrade insulation on hot water tanks and pipes. Reducing Water Use GOOD HOUSEKEEPING AND MAINTENANCE OPTIONS FOR REDUCING WATER USE • Repair leaks and dripping pipes; • Run washing machines and dishwashers only when fully loaded;
096 UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS • When watering gardens, direct flow to the roots of plants; • Place plastic containers filled with water in toilet cisterns to reduce flush water volume; • Encourage employees to save water; • Collect rainwater for watering gardens and other non-drinking uses; • Avoid rinsing under running taps: use buckets or bowls instead; • Place tent cards in bathrooms inviting guests to save water; • Invite guests to reuse their towels and linen. REPAIR AND RETROFIT OPTIONS FOR REDUCING WATER USE • Place volume reducers in toilet cisterns; • Install hot and cold water mixers in all outlets; • Install pressure flush valves on toilets and urinals. This can reduce flush water by 30-50%; • Retrofit taps and showers with aerators. This can reduce water volume by 35%; • Install photoelectric cells in public washstands; • Install chemically purified urinals that do not use water. REFURBISHMENT OPTIONS FOR WATER • Replace baths with showers; • Fit low-flow showerheads and toilets. COMMON QUESTIONS How much water can be saved through low-flow showerheads? A conventional showerhead uses 15-30 litres per minute. A low-flow fitting gives a flow of 7-10 litres per minute. Thus, flow volume reduced by at least half. S E C T I O N 2 How much water does a low-flush toilet save? A low-flush toilet uses six litres of water per flush. A conventional system uses up to twelve. Purification of Water in Swimming Pools There are several environment-preferable techniques used to purify swimming pool water that do not use chlorine or other chemicals. One such technique is ionisation, the release of metallic ions (usually copper and silver) into the water. Before release, low-voltage electricity is passed through electrodes to generate positive and negative ions. They kill algae, bacteria, and other micro-organisms. A small amount of chlorine (or other oxidiser such as bromine) is however needed to eliminate water-clouding elements such as suntan oil and dust, which are not affected by ions. Ionisation reduces chlorine use by almost 80%, and eliminates eye-sting and beaching effects. Another technique involves ozone, which has been used for many years in industrial water purification and wastewater treatment plants throughout the world. Ozone is a very reactive form of oxygen which can destroy a variety of liquid waste materials, toxins, micro-organisms such as viruses, bacteria, spores, and
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sowing the seeds of change AN ENVIR
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ii Foreword It is with great pleasu
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iv About the Sponsors Le Ministère
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vi Bass Hotels & Resorts Bass Hotel
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viii Table of Contents USER’S GUI
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x Unit 4: Environment Management Sy
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003 UNIT 1 WHERE DO WE STAND? THE S
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SECTION 1: THE STATE OF THE ENVIRON
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UNIT 1: WHERE DO WE STAND? THE STAT
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TOURISM, HOSPITALITY AND THE ENVIRO
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UNIT 4: ENVIRONMENT MANAGEMENT SYST
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THE SUSTAINABLE SITING, DESIGN AND
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PARTING THOUGHTS 211 “Expand your
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RESOURCES 213 The following is a li
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215 Unit 4 Being Green Keeps You Ou
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217 Introduction of Environment Imp
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Our natural ecologies today are in
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