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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS
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The other waste disposal option is landfill, which has significant environment
impacts. In an effort to reduce landfill waste volumes, landfill levies and taxes
have risen significantly over recent years and legislation aimed at restricting
the building of new landfill sites is being enforced in many countries.
In the light of these trends, recycling is expected to gain new ground in the
future. As large generators of post-consumer waste, the hospitality industry has
a key role to play in increasing recycling volumes and the market for recyclable
products.
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Examples of Good Practice
At the Trouville Hotel, Restaurant and Conference Centre in Hornbaek, Denmark,
waste is separated as follows: organic waste, paper and board, coloured and
non-coloured glass, returnable bottles, aluminium, and packaging material.
Plastic materials are reused and do not enter the waste stream.
• Organic waste is frozen and sold for conversion into animal food;
• Paper and board are compacted and sold for recycling;
• Packaging materials are returned to suppliers;
• Glass is deposited at the nearest recycling collection point;
• Returnable bottles are sold for reuse.
The Trouville has also discontinued the use of disposable items. Shampoo
and bath and shower gel are provided in refillable wall-mounted dispensers;
glasses have replaced disposable plastic mugs. The use of individual packages
of butter, marmalade, honey, cream etc., has been discontinued. Most brochures
are printed on recycled paper.
The Trouville is a holder of the ‘Green Key’, the Danish national eco-label for
environmentally-preferable hospitality facilities.
The Cama Rajputana Resort, Rajastan, India, composts all food, kitchen and
garden waste through ‘vermicomposting’, the use of specially-bred worms
to break down waste into compost. The hotel operates its own vermiculture
laboratory that produces worms for composting on-site as well as for the local
community. The resort is also working towards using the biogas generated
during the breakdown of waste for cooking.
The Renaissance Jamaica Grand Resort, Ocho Rios, Jamaica, recycles paper
through the Social Mobilisation and Self Help Project (SMASH), which uses
waste paper to make hand-made postcards, birthday and business cards. Used
cooking oil is collected and sold to soap manufacturers.
At the Hong Kong Hotel, Hong Kong, efforts are made to:
• Limit paper use in the back office;
• Replace disposable plastic newspaper bags with reusable cloth ones;
• Collect used cooking oil for sale and reuse in other industries;
• Replace plastic bottles in the mini-bars with glass ones;
• Use plants to decorate restaurant tables instead of flowers.