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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 141 S E C T I O N 4 IN YOUR HOTEL ROOM • Turn lights, television and air conditioners off when not needed. • Never use the toilet as a trash basket. • Ask your room attendant to let you reuse your linens or towels a second night to reduce water, energy and detergent use. DINING OUT • Seek out local and organic foods – being fresher and less processed they are better for you and will enhance your understanding of the local cuisine and culture. • Taking out? Grab only the napkins, utensils or condiments that you need. • Bring a reusable mug or cup that can be used over and over, at home and away. GETTING AROUND • Plan your day with a map that has public transit information. • Walk to nearby destinations for fresh air, to stretch your legs and take in the local sights, sounds and smells. ECO-ACTIVITIES • Experience the natural environs: Rent a bike or sailboat, and visit a local waterfront, park or zoo. • “Leave nothing but footprints, take nothing but photographs” – and remember to reuse and recycle the plastic film containers. ADVOCATE FOR THE ENVIRONMENT • Vote with your dollars. Support “green” merchants & markets. • Express your concerns about the environment via comment cards of in writing to the business that you patronize. Your voice does make a difference. CONTRIBUTIONS TO THE LOCAL COMMUNITY • The Saunders Group participates in Boston’s annual Earth Day event; Annually, our small actions have: • Eliminated 37 tons of trash: over 35% of our waste stream. • Saved 1,700,000 gallons of water. • Eliminated 112,000 paper placemats, napkins, cups and butter packets. • Saved 110,000 kwh of electricity, enough to power 30 houses for one year. • Saved 175 adult trees via paper recycling. • It is corporate policy to host environment conferences and organise environment tours of the hotel properties for schools, other businesses and interest groups. “The SHINE initiative has enabled the Lennox and Copely Square Hotels to generate US$120,000 from groups who have stayed in our hotels because of our visible environment commitment. Environment Management is good business.” Mr. Ted Saunders, Executive Vice President and Director of Environment Affairs CONTACT INFORMATION MR. TED SAUNDERS EXECUTIVE VICE PRESIDENT AND DIRECTOR OF ENVIRONMENT AFFAIRS THE SAUNDERS HOTEL GROUP 710 BOYLSTON STREET BOSTON, MA 02116 USA FAX: 1-617-425 0901 EMAIL: JGS@LENOXHOTEL.COM
142 UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 6. Hotel Kurrajong, Australia Hotel Kurrajong was one of the three hotels originally constructed for the early parliament in Canberra in 1926. It has been extensively modernised since then, and now houses a hotel school as well as 26 double rooms, restaurant, bar, and several meeting rooms. The hotel-school facility is apart from the hotel and includes classrooms, training areas and accommodation for 120 students. Hotel Kurrajong began working on EMS as a participant in the Cleaner Production Demonstration Project of Environment Australia, Environment Protection Group. WATER • Dual-flush cisterns, reducing consumption by 6-7 litres per flush, are installed in all guest, student and staff toilets; • Water-saving showerheads, limiting water flow to 12 litres per minute, are installed in all guest, student and staff bathrooms; • Aerators reducing water flow to 5-6 litres per minute are fitted on all washbasins; • A timer-controlled drip irrigation system is used to water the gardens; • Storm water is collected and used to supplement garden water requirements; • Guests are invited to reuse towels and only those ‘dropped in the bath’ are changed; • For overnight guests, a limited linen change is proposed with only the top sheet being changed every other day. At 70% occupancy, these water conservation measures have reduced flush and shower wastewater by 30%. The towel and linen reuse programme has reduced laundry loads by 10%, saving 15 kilolitres of water a year. Taking account concomitant reductions in washing powder and energy, savings amount to over AUS$2,250 per year. S E C T I O N 4 ENERGY • Low-energy light bulbs are used in most public areas, classrooms, dormitories and back-office areas; • Timers are fitted to all bathroom heaters; • Motion-detectors are used to activate lighting in residential corridors; • The temperature of hot water at tap is lowered, especially in the summer, from 45°C to 40°C, lowering boiler fuel-consumption. The following energy inefficiencies were identified in a 1994-95 energy audit. Rectifying these measures was estimated to reduce energy use by at least 10%, with savings of around AUS$18,000 a year. The payback period for the capital expenditure involved was estimated at 2 years. These measures are now being implemented. • There was significant inefficiency in the computer-controlled main heating, lighting and ventilation unit. The software also needed upgrading; • All areas of the hotel and hotel school were being cooled and heated even when unoccupied. The power distribution network needed to be
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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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SECTION 1: THE STATE OF THE ENVIRON
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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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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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