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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 109 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. S E C T I O N 2 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 con<strong>version</strong> 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.
110 UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS ENVIRONMENT MANAGEMENT PROGRAMME FOR PURCHASING ENVIRONMENTALLY-PREFERABLE PRODUCTS AND SERVICES Along with waste management, purchasing is an easy and visible area to start environment action. Using environmentally-preferable products demonstrates a company’s environment commitment to employees, visitors and suppliers, and helps avoid and reduce waste. The purchasing inventory compiled during the environment status review indicates the best place to start. Additional considerations include: • Are products being purchased that are not being used? What are the levels of dead stock? • Can the purchase of some items be discontinued? Could a similar level of service be provided without them? Might they be resourced/ replaced with materials presently ending up in waste streams? • What toxic products are being purchased? Could they be replaced with non-toxic alternatives? Consider the following examples: Environmentally-preferable alternatives to toxic products TOXIC PRODUCTS Pesticides and herbicides Oven cleaners Permanent ink markers Photocopy toners Varnish Paints Air fresheners Aerosols Pool chemicals Moth balls ENVIRONMENTALLY-PREFERABLE ALTERNATIVES Biological pest-control alternatives Baking soda Water based markers Recycled toners Varnishes with lower VOC content Low VOC and water-based paints Pot-pourri and home-made solutions of vinegar and lemon juice Pump spray products Technologies such as ‘alternative’ salt, ammonia and baking-soda-based solutions, osmosis, ionisation and UV Cedar and sandalwood chips and oil S E C T I O N 2 • Have any food items been genetically modified or manufactured with genetically modified raw materials? • Are items being purchased with high volumes of packaging? Can they be replaced with items with less, or less bulky, packaging? Can the packaging be returned to the supplier? • Can the purchase and use of disposable items be discontinued? Can they be replaced with more environmentally-preferable alternatives, such as starch-based disposable plates? • Can more effort be made to ‘buy recycled’? • Can more effort be made to buy biodegradable products? • Is preference given to environment certified products and services? • Is preference given to locally produced goods and services? • Are efforts being made to buy in bulk when possible? • Have efforts been made to use products that require less energy and transport to manufacture, use and distribute? • Do suppliers and contractors have environment policies? • Have suppliers been asked to provide more environmentally-preferable alternatives?
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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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PARTING THOUGHTS 211 “Expand your
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RESOURCES 213 The following is a li
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Our natural ecologies today are in
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