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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 127 • Invite suppliers to suggest environment-preferable alternatives; • Make efforts to reduce paper and other office materials; • Use energy-saving computers, copiers, fax machines etc; • Recycle toner cartridges; • Install individual thermostats on heaters and coolers; • Co-operate with and report repair needs and malfunctions to engineering and maintenance departments; • Communicate environment achievements to visitors, stakeholders, the local community and the wider public; • Monitor resource use and waste output; • Maintain records on environment performance. S E C T I O N 3 ENVIRONMENT MANAGEMENT CHECKLIST FOR FOOD AND BEVERAGE AND KITCHENS • Train staff in energy and water conservation; • Separate waste, including organic waste, fats and oils; • Replace old equipment with more energy-efficient models; • Defrost at room temperature, not in hot water; • Avoid using ozone-depleting substances; • Match pan size to burner size; • Use biodegradable cleaning products; • Install hot water mixers in all water outlets; • Compost organic waste; • Send food waste to pig farms; • Fit grease traps on all effluent outlets; • Ensure all equipment is in good working order; • Maintain sealing and stripping in cold rooms and refrigeration units; • Invite suppliers to take back and reuse crates, pallets and other packaging; • Minimise the use of disposable cutlery, crockery, and other such items; • Highlight local specialities on menus; • Buy in bulk and from local producers; • Donate left-over food from buffets; • Co-operate with and report repair needs and malfunctions to engineering and maintenance; • Monitor resource use and waste output. ENVIRONMENT MANAGEMENT CHECKLIST FOR GARDENS • Water in the evening or early morning; • Direct water flow directly to roots; • Use drought-resistant, native plant species; • Compost garden waste; • Collect rainwater for watering; • Avoid pesticides, insecticides and chemical fertilisers; • Reduce lawn areas; • Plant trees (including deciduous trees) to reduce heat gain during the summer and increase it during the winter;
128 UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS • Install timers on outdoor lighting; • Look into PV-powered outdoor lighting; • Co-operate with engineering and maintenance on EMS. ENVIRONMENT MANAGEMENT CHECKLIST FOR POOLS • Ensure adequate filtration and turnover of water; • Experiment with water purification techniques other than chlorine; • Maintain water temperature at around 29°C; • Maintain indoor air temperature at the same temperature as, or slightly higher than, the pool water (up to 1°C ); • Maintain relative humidity at about 60%; • A general guideline for ventilation for indoor pools is 4 to 6 changes of air per hour; • Co-operate with engineering and maintenance on EMS. ENVIRONMENT CHECKLIST FOR ENGINEERING AND MAINTENANCE • Maintain water supply and distribution networks; • Maintain energy and hot water distribution networks; • Review insulation over the property, including hot water pipes; • Check feasibility of wastewater treatment and reuse on-site ; • Look into automatic load-shedding systems; • Install building management systems together with timers, TVRs, and thermostats on all equipment; • Look into possibilities of heat recovery and CHP applications; • Ensure energy and power controls are set according to levels of activity and climate considerations; • Explore possibilities for the use of renewable energy sources onsite; • Inquire into purchasing ‘green’ electricity generated from renewable energy sources; • Inquire into calibrated water supply systems; • Install water-saving devices in all outlets; • Ensure adequate changeover on indoor air; • Ensure the good working order of all equipment; • Ensure that fans, vents and filters are clean and in good condition; • Provide for the safe storage and disposal of hazardous waste; • Use non-halon fire extinguishers; • Ensure all vehicles are in good working order; • Work on the sub-metering of different areas of the property to improve in-house data accuracy; • Eliminate ODSs in refrigeration and air-conditioning; • Seal gaps in windows and door frames; • Monitor water, fuel, power use and indoor air quality; • Use environment-preferable building materials during refurbishment and renovation; • Co-operate with other departments in EMS management and monitoring. S E C T I O N 3
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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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046 SECTION 4: THE NEED FOR ENVIRON
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SECTION 1: AN INTRODUCTION TO ENVIR
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SECTION 2: VOLUNTARY INITIATIVES AN
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UNIT 3: ENVIRONMENT LAW, VOLUNTARY
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069 UNIT 4 ENVIRONMENT MANAGEMENT S
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SECTION 1: AN INTRODUCTION TO ENVIR
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SECTION 2: DEVELOPING AND IMPLEMENT
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UNIT 4: ENVIRONMENT MANAGEMENT SYST
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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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