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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 133 SUPPLIERS • Preference is given to Indian-manufactured products and materials; • Incoming packaging material has been reduced by 30%; • Suppliers are regularly screened to ensure they fulfil the hotel’s stringent environmental criteria; • All suppliers must deliver goods in reusable and returnable crates; • Suppliers are encouraged to offer their own innovative suggestions as to how packaging can be reduced. TRAINING AND MOTIVATING EMPLOYEES • Employees undergo a thorough environmental induction programme, with monthly refresher courses to ensure their conduct conforms to the hotel’s eco-sensitive culture; • Regular newsletters and site inspections also ensure staff are both informed of and behave according to the organisation’s environmental policies. COMMUNICATION S E C T I O N 4 • Internal environmental performance is communicated to staff through internal e-mail and notice boards; • Guests are kept informed of environmental activities through a direct mailing system; • The hotel spreads its environmental message externally through newsletters, electronic media, the organisation of conferences and seminars and by regularly reporting to its certifying body, ECOTEL; • Staff also participate in events like World Environment Day and World Anti-Smoking Day through activities such as ‘clean up drive’, ‘no plastic bag’ and ‘pollution under control’ campaigns. CONTRIBUTIONS TO THE LOCAL COMMUNITY • In addition to training 140 temporary trainees and 71 apprentices, the hotel has created 430 new job opportunities for Indians living in and around the city of Mumbai; • Prior to The Orchid’s opening, there were no local suppliers who manufactured or traded eco-friendly products. Today, the hotel’s persistence in educating, informing and negotiating with suppliers has resulted in the development of a fully-fledged industry supplying such products. This has generated further job opportunities within the local community; • The Orchid promotes local culture and crafts wherever possible. Many guest supplies, for example, are produced by the local cottage industry, which has created employment opportunities for local craftspeople. CONTACT INFORMATION MR. PARAM KANNAMPILLY DIRECTOR THE ORCHID HOTEL NEHRU RD VILE PARLE (E) MUMBAI 400099 INDIA TEL: 91-22-616 4040 FAX: 91-22-616 4141
134 UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 3. Hotel Madhuban, Dehra Dun, India DESIGN When the Hotel Madhuban (42 rooms) was renovated a few years ago, windows were enlarged to allow more natural light to enter the building and old beams were dismantled, restored and reused. The additional timbers used were from authorised sustainable timber plantations. The roof of the hotel was painted with reflective paint to reduce heat gain. WATER • Grey water from the bathtubs and sinks is treated at the wastewater treatment plant located onsite. The treated water is used to water the lawns and gardens; • Old toilet cisterns, which used 18-20 litres per flush, have been replaced with high-pressure flush cisterns that use 5-8 litres; • Guests are given the choice of using their towels for more than one day. These measures have collectively reduced water use by 40%. Waste water volumes have been reduced by 60%. ENERGY • A solar water heater has eliminated the use of coal-fired boilers to provide hot water; • Hot water at the tap is limited to 45°C; • Together with the installation of an energy-management system, lowenergy light bulbs are fitted in all areas of the hotel and motion detectors installed in corridors and some back-office areas; • Master switches that turn off all power outlets are fitted in guestrooms. Air-conditioners are equipped with individual temperature controls. These measures collectively have lowered energy costs by 30%. WASTE • Paper waste is shredded and sold to recycling dealers; • Food waste, kitchen trimmings and garden waste are composted and used as fertiliser; • Old linen is converted into cleaning cloths; • Plastic laundry bags and paper napkins have been replaced with cloth ones; • The larger deep-fat fryer has been replaced with 4 smaller fryers of different capacities, which reduce waste fat. Waste disposal costs were reduced by 3,100 rupees in 1997. The replacement of the large deep-fat fryer has reduced waste fat by 40%. S E C T I O N 4 PURCHASING • Efforts are being made to buy in bulk; • Packaging is returned to suppliers for reuse or sold to recycling dealers. MONITORING The consumption of water, electricity, liquid petroleum gas, lubricant oils and cooking-fat is monitored weekly and comparisons are made with previous weeks and months. Allowances are made for fluctuations in occupancy and climate conditions.
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sowing the seeds of change AN ENVIR
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iv About the Sponsors Le Ministère
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viii Table of Contents USER’S GUI
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Our natural ecologies today are in
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