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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 137 • The ‘daily specials’ menu is written on a blackboard in the restaurant, avoiding the printing of new menu sheets every day; • Local fruits and flowers are used to garnish cocktails instead of disposable cocktail sticks; • Picnic lunches are packed in reusable boxes; • Beverages are bought in returnable deposit bottles; • No aluminium paper and cling film are used; • Only rechargeable batteries are used; • Old linen is reused as cleaning cloths; • The hotel makes its own jams, marmalades, bread, pasta and ice cream to minimise packaging waste. PURCHASING • There is an active policy to ‘buy local’ and ‘buy environment’; • Products made of natural materials are given preference; • PR and marketing brochures are printed on recycled, unbleached paper; • All fresh produce is purchased from local farmers; S E C T I O N 4 • No pesticides or insecticides are purchased; • Washing powders are toxin- and phosphate-free; • Baking soda, boric acid and vinegar are used for cleaning. EMISSIONS • Refrigeration equipment is CFC-free; • All vehicles operate on lead-free petrol. TRAINING AND MOTIVATING EMPLOYEES • Employees are provided with on-the-job training to ensure that environment is well integrated into daily duties; • Managerial and supervisory level staff attend environment-training courses. COMMUNICATION • Hotel Mocking Bird Hill markets itself as a hotel managed with environment awareness and reports that nature-oriented tourists are an important part of its clientele; • Information about on-going EMS and environment tips for visitors are included in the guest information brochure, which also contains information on Jamaican culture; • Tent cards in guestrooms invite guests to save water and reuse towels. CONTRIBUTIONS TO THE LOCAL COMMUNITY For every nature-oriented tourist staying at the hotel, a donation is made to a local non-government environment organisation. CONTACT INFORMATION MS S. AGAR MANAGER HOTEL MOCKING BIRD HILL P O BOX 254, PORT ANTONIO JAMAICA FAX: 1-876-993 7133 E-MAIL: MOCKBRD@TOJ.COM
138 UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 5. Saunders Hotel Group, The Lennox and Copely Square Hotels, Boston USA WATER • Both hotels participate in the US Environment Protection Agencies’ WAVE, a voluntary programme promoting water conservation in businesses; • Low-flow showerheads, tap aerators, and low-water flush cisterns are installed in all bathrooms and toilets; • A linen and towel reuse initiative is on-going; • At the Lennox hotel, water-efficient washing machines and dishwashers filter the rinse water from one load and reuse it for the next. The towel and linen reuse initiatives bring savings of over 3 million gallons of water and US$35,000 in water, energy and detergent costs a year. 175,000 gallons of water (40% of total water used in the laundry) are conserved through water re-use technology. Associated water and energy-related cost savings are about US$3,400 a year. ENERGY • Both hotels have retrofitted back-of-house and public areas with energy-efficient light bulbs; • Motion-detectors are fitted in luggage rooms and storage areas; • In guestrooms, signs above light switches remind guests to turn off lights when not required; • An energy-management system has been installed at the Lennox Hotel, which provides for greater control heat, light and ventilation. The Energy Management System at the Lennox Hotel brings savings of 88,000 kilowatt hours of electricity, US$37,000 a year. The lighting retrofits save about 52,000 kilowatt hours of electricity. S E C T I O N 4 WASTE • Cardboard, paper, telephone cards, glass, plastic, aluminium, steel, toner cartridges and fluorescent light bulbs are separated for recycling; • The number of pages of all printed documents was reviewed and reduced. Nightly reports are not printed and are maintained only on computer; • Old toilet fittings were sent for reuse as road-fill; • Leftover food and old furniture is donated to shelters; • At the Copely Square Hotel, wall-mounted dispensers have replaced individual guest toiletries. 33% of the hotel’s waste stream is recycled, saving US$16,000 a year. Reducing the volume of administrative reports and printed matter has saved US$22,000 in paper strorage costs a year. Wall-mounted dispensers for guest toiletries avoided wasting 272,222 one-ounce bottles a year.
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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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TOURISM, HOSPITALITY AND THE ENVIRO
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069 UNIT 4 ENVIRONMENT MANAGEMENT S
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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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