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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 135 TRAINING AND MOTIVATING EMPLOYEES A competition for ‘best environment employee’ is held annually: the winner gets a cash prize and a certificate at a staff party. COMMUNICATION • Several environment awards and the ‘Green Hotelier’ certificate awarded by the International Hotel & Restaurant Association are displayed in the lobby; • Guests are informed of the hotel’s EMS through an environment newsletter handed out at check-in, which also invites guests to reuse towels and switch off the power mater switch when leaving the room. S E C T I O N 4 Dear Guest, In keeping with our quest for a clean and healthy environment, we have discontinued the use of paper and plastic amenities. An effort is being made to replace the same with similar amenities derived from recyclable and environmental friendly materials. While regretting any inconvenience that you may come across we look forward to your continued support and welcome your valuable suggestions which may prompt us to bring about improvements in the environment around us and make your stay at the Madhuban more healthy and comfortable. Do let us know if you feel even a bit of bother, we’ll surely try and do something about it. With regards, (Manu Kochhar) President. 97, Rajpur Road, Dehradun - 248 001 (India) Phones : ( +91-135 ) 749990-94 Facsimile : ( +91-135 ) 746496 Telefax : ( +91-135 ) 746041 CONTACT INFORMATION MR.. S. P. KOCHHAR MANAGING DIRECTOR HOTEL MADHUBAN 97 RAJPUR ROAD, DEHRA DUN, 248001 INDIA FAX: 91-135-746 496
136 UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 4. Hotel Mocking Bird Hill, Port Antonio, Jamaica DESIGN This independent hotel was established in 1993 by converting a private villa into a hotel. During refurbishment, all original features of the villa were retained except for the small windows, which were replaced with larger ones to maximise natural light and ventilation. The only addition to the building was the gallery, which was built on slab columns rather than blasting rock to lay the foundation. The use of formaldehyde as a building material was avoided. Floors were tiled rather than carpeted to reduce heat gain and the need for vacuum cleaning. Furniture was made of Jamaican wicker and bamboo and the use of tropical hardwood avoided. LANDSCAPING • The hotel is built on a hill, the surrounding hillside terraced to minimise erosion. The soil washed down to the bottom of the hillside is reused for terracing; • Pathways are gravel-paved to minimise run-off and allow rainwater to seep into the soil. WATER • Grey water from the kitchen, laundry and bathrooms is treated at the on-site wastewater treatment plant; • The swimming-pool water is purified using solarpowered ionisation technology; • Flow-reducing valves are installed on all toilet cisterns and washbasins; • Linen is changed every three days and only towels ‘dropped in the shower’ are replaced; • Rainwater is collected and used to supplement non-drinking needs. S E C T I O N 4 ENERGY • Passive solar design (through building orientation) and enlarged windows provide substantial light and cooling; • A solar water-heating system provides hot water; • Ceiling fans are used instead of air-conditioners in all areas; • Guestrooms are not equipped with televisions or mini-bars; • No dryers are used in the laundry; • Motion-detectors are used to regulate all security lighting; • Energy-saving light bulbs are fitted throughout; • Exterior areas are lit by mercury vapour lamps; • The use of extra-light linen reduces laundry weight and related water and energy consumption. WASTE • The following waste is separated for recycling: paper, glass plastic and cooking oils; • Food and garden waste are composted; • Individual guest toiletries have been replaced with wall dispensers; • Laundry bags and napkins are made of cloth;
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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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055 UNIT 3 ENVIRONMENT LAW, VOLUNTA
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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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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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