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Sustainable_tourism
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Created on February 2, 2022
ACTIONS TO BE IMPLEMENTED
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Transcript
Awareness-raising and change in behaviorCorportate social responsibilityMobilityEnergy managementWater managementPurchases and consumptionWaste managementLow-tech approachEco-construction
Travel agencies
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sustainable tourism
the ACTIONS TO BE IMPLEMENTED
Tourist accommodations
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This tool was funded by the European Union’s COSME ProgrammeDesign by Pascale Guery, Maxime Kayadjanian, Marion Tillet / L'Institut Paris Region ©L'Institut Paris Region 2022 ; Made with the resources Macrovector / Freepik
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SUSTAINABLE TOURISM ACTIONS TO BE IMPLEMENTED Tourism is one of the main economic activities in the European Union with a significant impact on economic growth, employment and social development. It is therefore a powerful lever for meeting the EU's employment and growth objectives. L’Institut Paris Region is convinced that the sustainability of the tourism industry is closely linked to its ability to adapt to current social and environmental issues. It has therefore committed, within the framework of the European TOURISME project, to supporting small and medium-sized tourism accommodation and travel companies in the implementation of their sustainable tourism practices. The aim is to explore and adopt solutions for energy and water saving, waste management, green procurement, mobility, CSR, etc. These practices are the result of collaboration with various European partners from the sector located in Spain, France, Italy and Cyprus. They are listed in the training material (https://tourisme-project.eu/wp-content/uploads/2022/04/D3.1-Transnational-and-cross-sectoral-schemes.pdf) and summarized in the Genially web application "For a sustainable tourism". Designed as a toolbox, the practices are presented as follows: · The description and scope of the practice · The operational steps to follow · Stakeholders to involve (employees, suppliers, etc.) · The economic aspects to consider: costs, savings, revenues, financing · The evaluation and monitoring of the practice (proposition of monitoring indicators). A level of difficulty of the practices (1 or 2) is also mentioned. Practices labeled level 1 are fairly easy to implement and are expected to produce quick results. Level 2 targets SMEs that are willing to implement new practices or to deepen existing practices. A brief description of environmental certifications is presented in addition to the proposed practices: ECOLABEL, EMAS, EDEN and GREENKEY. This interface was made possible by the following bibliographic and documentary resources
- http://www.greentourism.eu/en/BestPractice/IndexPublic
- https://www.zerowastescotland.org.uk/reduce-waste/how-to
- http://www.urban-waste.eu/eco-innovative-measure-forms/
- https://ec.europa.eu/environment/emas/takeagreenstep/index.html
- https://challenge.abettercity.org/toolkits/emissions-reduction-toolkits/energy-efficiency/energy-systems
- https://susproc.jrc.ec.europa.eu/product-bureau/sites/default/files/inline-files/TourismBEMP_0.pdf
- https://www.zerowastescotland.org.uk/sites/default/files/ZWS1557%20EEBS%20HAFS%20food%20waste%20guide.pdf
- https://librairie.ademe.fr/developpement-durable/4557-guide-pratique-a-l-attention-des-hebergeurs-pour-engager-des-actions-environnementales-9791029717093.html
- https://www.ecolabeltoolbox.com/files/marketing/UMIH-Guide_des_bonnes_pratiques_dhoteliers_V2_2018.pdf
- https://monpotentielsolaire.smartidf.services/fr
- https://lowtechlab.org/fr/la-low-tech
- https://umih.fr/export/sites/default/.content/media/pdf/UMIH-GUIDE-HOTELS-FINAL-1.pdf
- https://librairie.ademe.fr/dechets-economie-circulaire/645-guide-pratique-reduire-le-gaspillage-alimentaire-dans-l-artisanat-des-metiers-de-bouche-9791029714047.html
Co-funded by the COSME programme of the European Union
L'approche low-tech, un outil pour un tourisme plus durable Le low-tech n'est pas un refus de la technologie, il vise son utilisation juste et suffisante, un mélange équilibré entre technologies simples et complexes[1]. L'approche low-tech pose la question du discernement technologique en encourageant la sobriété dans la consommation et la production. Elle questionne d'abord les besoins. Elle favorise le développement de technologies simples, accessibles à tous et facilement réparables, avec des moyens courants et disponibles localement. Le low-tech prend en compte les dimensions sociales et environnementales dans la conception et la fabrication des produits et services, dans un contexte de tension sur les ressources. Elle met les individus en position d'agir dans la société et permet une réappropriation des outils, moins complexes, et favorise la créativité humaine. Le low-tech n'est pas un refus de la technologie, il vise son utilisation juste et suffisante, un mélange équilibré entre technologies simples et complexes. Nous pouvons donc voir dans les low-tech une approche systémique de l'innovation. Elles peuvent contribuer à réduire la complexité de nos systèmes économiques avec deux objectifs :
- Contribuer à la neutralité carbone
- Organiser la résilience des territoires par des projets durables.
- Questionner le besoin (ou l’éloge du juste suffisant),
- Rechercher la sobriété dans l’usage des ressources,
- Le rendre accessible à tous
- Trouver la juste echelle
- Installer un sablier dans la salle de bain qui précisera dans un temps donné, le nombre de litres d'eau consommés.
- Installer une douchette connectée qui indiquera exactement le volume d'eau consommé pour la douche qui vient d'être prise, quelle que soit sa durée.
The low-tech approach, a tool for a more sustainable tourismThe low-tech approach raises the question of technological discernment by encouraging sobriety in consumption and production. It questions first of all the needs. It favours the development of simple technologies, accessible to all and easily repairable, using common and locally available means. Low-tech takes into account the social and environmental dimensions in the design and manufacture of products and services, in a context of tension over resources. It puts individuals in a position to act in society and allows a reappropriation of tools, less complex, and favours human creativity. Low-tech is not a refusal of technology, it aims at its fair and sufficient use, a balanced technological mix between simple and complex technologies.[1] We can thus see in low-tech a systemic approach to innovation. They can help to reduce the complexity of our economic systems with two aims:
- to contribute to carbon neutrality
- to organize the resilience of territories through sustainable projects.
- Questioning the need (or the praise of the sufficient),
- To seek sobriety in the use of resources,
- Make it accessible to all
- Find the right scale
- Install an hourglass in the bathroom that will specify in a given time, the number of litter of water consumed.
- Install a connected shower head that will indicate exactly the volume of water consumed for the shower that has just been taken, regardless of its duration.
- Bihouix, Philippe, 2019. Le bonheur était pour demain : les rêveries d’un ingénieur solitaire, Éd. Seuil
- Bihouix, Philippe, 2014. L’Âge des low tech : vers une civilisation techniquement soutenable, Éd. Seuil
- Le Corvoisier Laurent, Lopez Cristina, Soulard Odile, 2021, La vie low-tech en 2040, un récit prospectif, Institut Paris Region
- Lopez, Cristina & Soulard, Odile, 2020. Les low-tech, des innovations pour la résilience des territoires. NR 837, Éd. Institut Paris Region
- Low Tech Lab : https://lowtechlab.org/fr/la-low-tech
- https://www.touteleurope.eu/l-europe-et-moi/10-chiffres-sur-le-tourisme-europeen/
- https://www.europarl.europa.eu/RegData/etudes/BRIE/2017/599327/EPRS_BRI(2017)599327_FR.pdf
- EEA, «Transitions towards a more sustainable mobility system», 2016
- http://geoconfluences.ens-lyon.fr/doc/typespace/tourisme/TourScient4.htm
- https://www.tourisme-durable.org/tourisme-durable/definition
SUSTAINABLE TOURISM ACTIONS TO BE IMPLEMENTED Tourism is one of the main economic activities in the European Union with a significant impact on economic growth, employment and social development. It is therefore a powerful lever for meeting the EU's employment and growth objectives. L’Institut Paris Region is convinced that the sustainability of the tourism industry is closely linked to its ability to adapt to current social and environmental issues. It has therefore committed, within the framework of the European TOURISME project, to supporting small and medium-sized tourism accommodation and travel companies in the implementation of their sustainable tourism practices. The aim is to explore and adopt solutions for energy and water saving, waste management, green procurement, mobility, CSR, etc. These practices are the result of collaboration with various European partners from the sector located in Spain, France, Italy and Cyprus. They are listed in the training material (https://tourisme-project.eu/wp-content/uploads/2022/04/D3.1-Transnational-and-cross-sectoral-schemes.pdf) and summarized in the Genially web application "For a sustainable tourism". Designed as a toolbox, the practices are presented as follows: · The description and scope of the practice · The operational steps to follow · Stakeholders to involve (employees, suppliers, etc.) · The economic aspects to consider: costs, savings, revenues, financing · The evaluation and monitoring of the practice (proposition of monitoring indicators). A level of difficulty of the practices (1 or 2) is also mentioned. Practices labeled level 1 are fairly easy to implement and are expected to produce quick results. Level 2 targets SMEs that are willing to implement new practices or to deepen existing practices. A brief description of environmental certifications is presented in addition to the proposed practices: ECOLABEL, EMAS, EDEN and GREENKEY. This interface was made possible by the following bibliographic and documentary resources
- http://www.greentourism.eu/en/BestPractice/IndexPublic
- https://www.zerowastescotland.org.uk/reduce-waste/how-to
- http://www.urban-waste.eu/eco-innovative-measure-forms/
- https://ec.europa.eu/environment/emas/takeagreenstep/index.html
- https://challenge.abettercity.org/toolkits/emissions-reduction-toolkits/energy-efficiency/energy-systems
- https://susproc.jrc.ec.europa.eu/product-bureau/sites/default/files/inline-files/TourismBEMP_0.pdf
- https://www.zerowastescotland.org.uk/sites/default/files/ZWS1557%20EEBS%20HAFS%20food%20waste%20guide.pdf
- https://librairie.ademe.fr/developpement-durable/4557-guide-pratique-a-l-attention-des-hebergeurs-pour-engager-des-actions-environnementales-9791029717093.html
- https://www.ecolabeltoolbox.com/files/marketing/UMIH-Guide_des_bonnes_pratiques_dhoteliers_V2_2018.pdf
- https://monpotentielsolaire.smartidf.services/fr
- https://lowtechlab.org/fr/la-low-tech
- https://umih.fr/export/sites/default/.content/media/pdf/UMIH-GUIDE-HOTELS-FINAL-1.pdf
- https://librairie.ademe.fr/dechets-economie-circulaire/645-guide-pratique-reduire-le-gaspillage-alimentaire-dans-l-artisanat-des-metiers-de-bouche-9791029714047.html
travel agency
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Encouraging guests to explore attractions by public transport/foot
Installation of in-house filtered water bottling system
Raising awareness to customers
Offsetting carbon emissions
Planning eco-friendly tour activities
Awareness and behavioural changeCorportate social responsabilitySustainable mobilityEnergy conservationWater conservationGreen procurementWaste management
Promote labels
Providing sustainable mobility to employees
Restaurant
room
laundry
KITCHEN
pool
reception
office
room
garden
Hotels and similar accommodations
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Awareness and behavioural changeCorportate social responsabilitySustainable mobilityEnergy conservationWater conservationGreen procurementWaste management
Renting bicycles to guests
Compensating employees for environmental initiatives
Raising awareness of the visitors
Encouraging guests to explore attractions by public transport/foot
reception
Using "nudge" communication
Awareness and behavioural changeCorportate social responsabilitySustainable mobilityEnergy conservationWater conservationGreen procurementWaste management
restaurant
Tracking and measuring food waste
Substitution of disposable products & reducing single-use plastics in hotels
Promotion of tap water consumption
Food waste prevention at buffets and restaurants
Food donation
Encouraging guests to take away their leftover food
Selling cooked leftovers through mobile apps
Awareness and behavioural changeCorportate social responsabilitySustainable mobilityEnergy conservationWater conservationGreen procurementWaste management
Calculating carbon footprint for each event
KITCHEN
Optimizing kitchen operations
Optimizing the use of existing household equipment
Purchase and use of energy efficient equipment
Managing hot water production
Tracking and measuring food waste
Installation of in-house filtered water bottling system
Installation of sub-meters in water-using areas
Selling cooked leftovers through mobile apps
Calculated procurement of food stuff
Awareness and behavioural changeCorportate social responsabilitySustainable mobilityEnergy conservationWater conservationGreen procurementWaste management
Developing short circuits and responsible consumption
ROOMS
Waste sorting bins in hotel rooms
Reuse of towels and bed linen
Use products made from recycled materials
Donating or recycling unusable furniture, textile, mattresses and box springs
Installation of low-flush / dual-flush toilets
Installation of water-efficient bathroom fixtures
Using "nudge" communication
Switching to bulk-size and organic bathroom amenities
Changing cleaning products, using ecological labels
Awareness and behavioural changeCorportate social responsabilitySustainable mobilityEnergy conservationWater conservationGreen procurementWaste management
office
Reduce consumption, efficient lighting
Compensating employees for environmental initiatives
Formulation of a sustainability policy
Providing sustainable mobility to employees
Measuring the carbon footprint of the organization
Keeping track of energy consumption of equipment and systems
Knowing your energy supplier and contract, optimizing your choices
Training employees on sustainability practices
Manage lighting, control systems
Awareness and behavioural changeCorportate social responsabilitySustainable mobilityEnergy conservationWater conservationGreen procurementWaste management
pool andgarden
Installation of self-composting machine
Installation of an electric vehicle charging station
Selecting native plants for gardens and optimizing garden operations
Collection and use of rainwater
Optimizing pool operations
Manage external lighting
Energy efficient operation of swimming pools
Disinfecting swimming pools through own salt electrolysis
Awareness and behavioural changeCorportate social responsabilitySustainable mobilityEnergy conservationWater conservationGreen procurementWaste management
Developing short circuits and responsible consumption
laundry
Changing cleaning products, using ecological labels
Switching to bulk-size and organic bathroom amenities
Purchase and use of energy efficient equipment
Optimizing laundry and kitchen operations
Awareness and behavioural changeCorportate social responsabilitySustainable mobilityEnergy conservationWater conservationGreen procurementWaste management
Awareness-raising and change in behavior
Action 1 : Awareness-raising of the visitors
Awareness-raising to visitors
To ensure the successful implementation of a sustainable policy, it is essential to involve customers and encourage them to follow simple steps to support this effort.
Awareness-raising to employees
Any environmental approach requires on the one hand a strong commitment and involvement of the management through the formulation of a sustainability policy, on the other hand the employees are key actors in the implementation of environmental measures
Action 1 : Formulation of a sustainability policy
Action 2 : Training employees on sustainability practices
Action 2 : Awareness-raising to travel agencies' customers
Action 3 : Planning eco-friendly tour activities
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There are several technical measures that tourism organizations, particularly hotels and similar accommodations, may undertake for energy conservation, water conservation, waste management, and so on. However, technical measures alone are insufficient to achieve these objectives at the maximum level. Put differently, technical solutions alone cannot develop sustainable tourism since psychological and behavioral traits often undermine the viability of technical solutions (Heidbreder, Bablok, Drews, & Menzel, 2019). In short, both the technical solutions and pro-environmental human behavior are essential for developing sustainable tourism.
Action 4 : Travel agencies offsetting carbon emissions
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Corportate social responsability
Action 1 : Measuring the carbon footprint of the organization
Knowing its carbon footprint
The carbon footprint is an indicator that measures the amount of carbon dioxide (CO2) in the atmosphere. It thus makes it possible to assess the impact of human activities on the environment. Measuring its environmental impact is the first step before taking action against global warming, even if there is no legal obligation for SMEs.
Compensating employees for environmental initiatives
A company's success in adopting environmental practices depends not only on the company's attitude towards environmental issues, but also on the personal beliefs and daily actions of its employees. Employees are an important stakeholder in a company's environmental initiatives. By engaging in green initiatives, employees facilitate the development of green innovations in the workplace.
Action 1 : Compensating employees for environmental initiatives
Action 2 : Calculating carbon footprint for each event
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Corporate social responsibility (CSR) is a type of international private business self-regulation (Sheehy, 2014) that aims to contribute to societal goals of a philanthropic, activist, or charitable nature by engaging in or supporting volunteering or ethically-oriented practices (Kotler & Nancy, 2004). CSR helps an organization be socially accountable—to itself, its stakeholders, and the public. By practicing CSR, organizations can be conscious of the kind of impact they are having on all aspects of society, including economic, social, and environmental. Many organizations view CSR as an integral part of their brand image, believing that customers will be more likely to do business with brands that they perceive to be more ethical. In this sense, CSR activities can be an important component of corporate public relations. At the same time, some founders or top managers of organizations are also motivated to engage in CSR due to their personal convictions. CSR in tourism can be defined as a guiding business policy whereby tourism organizations integrate social and environmental concerns in their own business mission, strategies, and operations as well as in their interaction with their stakeholders. Simply put, CSR is a tourism organization’s contribution to sustainable development (Lund-Durlacher, 2015). CSR was first implemented in the tourism sector in the late 1990s by international hotel corporations. Many international hotel chains have integrated CSR measures such as Marriott International with the program “Spirit to Serve Our Communities” and NH Hotel Group with the program “Street Children” (Lund-Durlacher, 2015). Today, many hotel chains publish annual CSR reports on their websites (e.g. Accor, Hilton Hotel Corporation, InterContinental Hotels, NH Hotel Group, etc.). There are many best practice examples of hotels implementing CSR into their strategies and operations, among them “the Planet 21 program” of Accor hotels and “the Spirit to Serve our Communities program” of Marriott. In the past few years, travel agencies and tour operators have become increasingly engaged in implementing CSR measures due to growing consumer awareness and sensibility towards ecologically and socially compliant behavior. Tour operators, which typically combine different travel components such as transportation, accommodation, site visits, etc. to create a travel package, face extraordinary challenges when implementing CSR into their business as they not only have to evaluate CSR measures within their own organization but also along the value chain (Lund-Durlacher, 2015).
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mobility
Promote eco-mobility
The use of the private car has many disadvantages: pollution, cost of use, traffic jams, parking difficulties, etc. Informing customers or staff of the alternatives available can attract and encourage them to use other means of transport. Informing customers or staff of the alternatives available can attract them and encourage them to use other means of transport.
Action 1 : Renting bicycles to guests
Action 2 : Encouraging guests to explore attractions by public transport/foot
Action 3 : Providing sustainable mobility to employees
Action 4 : Installation of an electric vehicle charging station
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Sustainable mobility can play an important role in the development of sustainable tourism as tourism-related transport, especially road and air traffic, is on the rise, and contributes considerably to greenhouse gas emissions, pollution, and climate change. Developing and encouraging the use of different modes of transport with low impact on the environment, e.g. cycling, walking, car-sharing, fuel-efficient transport systems, and the use of electric vehicles is a key to reducing the tourists’ ecological footprint (DestiNet, 2020). To achieve this, consistent and innovative sustainable mobility strategies and measures need to be formulated and introduced at the destination as well as the business level (DestiNet, 2020).
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Energy management
Action 1 : Keeping track of energy consumption of equipment and systems
Knowing your energy consumption
Energy monitoring is highly recommended to provide essential information on energy consumption in the hotel. It can reveal problems (abnormal changes in consumption, etc.) and identify opportunities for energy savings. In addition, the negotiation of a new electricity contract can be an opportunity to optimise the bill and to identify potential savings in electricity consumption.
Think lighting strategy, matching well being and energy saving
Limiting lighting to areas that are occupied or really need light can be achieved by automatic devices. The use of presence detectors in sanitary blocks, entrances, corridors, underground garages, etc., generates savings of 50-80% on the consumption of the equipped areas. In addition to minimal lighting with compact fluorescent lamps or LEDs, a motion detector can control the switching on and off of the entire lighting system. In rooms, the installation of an automatic light switch-off system when guests leave their rooms is recommended. Finally, daylight is the most economical and should be used as much as possible. The quality of the lighting is also a guarantee of well-being for guests and staff
Upgrading household equipment and optimizing their uses
The installation of energy-efficient equipment is a key step in reducing energy consumption. By optimising the use and maintenance of equipment, significant energy savings can be made.
Diversifying your energy sources
Energy diversification is the use of different energy sources, suppliers and transport routes to reduce dependence on a single resource or supplier. A company that diversifies its energy mix contributes to sustainable development and strengthens its energy security.
Action 1 : Think lighting strategy, reduce needs
Action 1 : Evaluate the potential for local renewable energy production
Action 2 : Knowing your energy supplier and contract, optimizing your choices (level 1)
Action 2 : Reduce consumption, efficient lighting
Action 3 : Manage lighting, control systems
Action 1 : Optimizing the use of existing household equipment
Action 2 : Purchase and use of energy efficient equipment
Action 2 : Installation of heat recovery systems
Action 3 : Local solar energy production
Action 4 : Manage external lighting
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The total energy consumption for a typical hotel and the proportion of energy sourced from electricity compared with fuels such as natural gas, propane, liquid petroleum gas, and fuel oil, varies considerably across accommodations depending on the level of services offered, building design, climate occupancy, local energy infrastructure, and local regulations. Electricity accounts for approximately 40% of the energy consumed in a hotel. Of this, approximately 45% is used for lighting, 26% for HVAC, 18% for other, 6% for water heating, and 5% for food services. Kitchens and laundries typically account for approximately 10% and 5% of energy consumption, respectively, in a large hotel, although these figures vary considerably depending on the size of the hotel restaurant and the amount of laundry that is processed on-site. Kitchens may represent up to 25% of energy consumption. In short, there is a great potential for energy conservation across the hospitality industry.
Action 3 : Energy efficient operation of swimming pools
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Action 4 : Managing hot water production
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Water management
Action 1 : Reuse of towels and bed linen
Knowing and controlling its water consumption
Having a very global, very basic understanding of the domestic water cycle up to its arrival and departure from the establishment is also a means of understanding the issues at stake in terms of economy and pollution. Very educational information is a starting point for awareness-raising. A flow meter (a measuring cup) can be used to measure the flow of water from taps and showers. It provides information in litres per minute and litres per hour. For example, the standard flow rate for taps is 12 litres per minute, but with a flow restrictor (a mousseur) this can be reduced to 5 litres per minute. For a shower, the standard flow rate is 14 litres per minute.
Diversifying its water supply
Alternatives to the use of drinking water can be considered. From rainwater harvesting to grey water reclamation, the existing solutions are more or less easy to implement. Rainwater harvesting can be done with a simple tank installed in the garden or by installing a borehole. It is also possible to recycle and use grey water. The solutions are more or less demanding in terms of investment and may be subject to regulation. Their use can be interesting for garden maintenance, outdoor use (cleaning in particular) or for toilet flushing.
Optimizing pool maintenance
A conventional pool requires a lot of water, energy and chemicals to operate. Solutions exist to improve the use of a pool:
- Train staff in pool maintenance procedures, which should be clearly displayed in the pool area
- Reduce the use of chemicals, especially chlorine, ozone or ultraviolet (UV) systems
- Reduce the energy required for water temperature. Water heating can be improved if it comes from a heat pump system or solar energy.
- Reducing water consumption: The operation of the pool itself, but also the showers that are taken before and after swimming, and the use of toilets.
Action 1 : Collection and use of rainwater
Action 3 : Installation of water-efficient bathroom fixtures
Action 2 : Installation of low-flush / dual-flush toilets
Action 2 : Recycling and using greywater
Action 1 : Optimizing pool operations
Action 2 : Disinfecting swimming pools through own salt electrolysis
Action 4 : Installation of sensor-controlled water faucets and thermostatic shower controls
Action 5 : Nudge communication: sand timer for hotel showers
Action 6 : Selecting native plants for gardens and optimizing garden operations
Action 7 : Optimizing laundry and kitchen operations
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3
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Among the levers of a more responsible and sustainable tourism, it appears that the control and reduction of water consumption in a hotel establishment is essential. There are several reasons for this: global warming implies a change in behaviour with regard to water consumption, whether you are a professional or an individual. For both, the potential for reducing consumption is significant. Indeed, a tourist's water consumption is higher than a resident's water consumption. A European tourist consumes around 300 litres per day compared with a European resident consumption of 100 - 200 litres per day, averaging approximately 150 litres (EEA, 2009; EC, 2009, Eurostat, 2011; Gössling et al., 2011). This tourist water consumption includes daily room cleaning, daily laundry, maintenance of swimming pools, intensive kitchen activities, and a 'pleasure approach' to showers and baths. Example of average water consumption for a 3* hotel: Good use Poor consumption Hotel 1, 2 and 3 ☆ : < 150 liter / night > 200 liter / night Hotel 4, and 5 ☆ : < 170 liter / night > 220 liter /night Restaurant < 20 liter / meal > 30 liter / meal Camping < 120 liter / night > 160 liter / night Bed and Breakfast < 125 liter / night > 175 liter / night Several advantages appear in the implementation of a water consumption reduction policy: - Preserve natural resources - Save money, as water consumption is one of the major costs of running a tourist accommodation - Communicating on its water saving policy is also an asset for customers, who are more and more concerned about the environmental commitments of tourism professionals - Encourage suppliers and partners by informing them of the commitment to save water and encourage them to act[1]. Water conservation also includes the issue of improving the quality of wastewater by striving to use only environmentally friendly household products. The reduction of water consumption beyond the identification of possible leaks implies an adaptation of the behaviors of both the team in place and the customers for an increased vigilance as for the use of water. Particular attention should be paid to all the places that require water: bathrooms, toilets, kitchen, laundry, garden, swimming pool... and to the tasks that are carried out there (cleaning, cooking, maintenance, hygiene...). Specific, economical equipment can help to reduce water consumption, but it must be complementary to a strong awareness and an adaptation of the behavior. - Raising customer awareness : - Communicate about the company's environmental commitments to customers via the website, for example, on the actions implemented and the eco-actions to adopt in terms of water saving - Promote the environmental labels or certifications obtained - Raise awareness among customers to reduce the volume of laundry (towels, bed linen) to be washed - Raising staff awareness : - Efficient housekeeping: One of the first steps is to consult staff in order to adapt the objectives and tasks to be implemented, particularly for staff in charge of cleaning rooms, the laundry and the kitchen. This will ensure that they are adapted to their mission and therefore achievable. - For the cleaning of rooms, propose techniques that allow the rooms to be cleaned and minimise water consumption : - Turn off the water when cleaning the sink, shower or bathtub - Flush the toilet only once to rinse the cleaning products used - Use sponges or microfiber towels adapted to cleaning operations (saving water and cleaning products) - For concentrated cleaning products, facilitate dilution operations by clearly marking the filling level of the bottles. Rinsing with clear water will be facilitated and therefore save water - Raising staff awareness of leak detection, water recovery and water efficiency - Raising suppliers : - communicate its water reduction policy and encourage them to do the same in their company - For example replacing liquid soap with soap flake dispensers will indirectly reduce the supplier's water consumption. Indeed, liquid soap contains a lot of water unlike bar soap
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Reducing its consumption
Water saving and efficiency measures such as the installation of water saving devices in the bathrooms of hotels and similar accommodation can be an effective approach.
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Action 1 : Installation of sub-meters in water-using areas
Purchases and consumption
Developing short circuits and responsible consumption
How far away are we talking about when we talk about proximity? Which products are concerned? If the products are not available nearby, what can be done to limit their environmental impact?
Changing cleaning products, using ecological labels
Cleanliness is essential for a hotel's image. The products used must be extremely effective. Unfortunately, they are too often harmful to the environment. There are now labels that can guide us in our purchases, behaviours that can be adopted or even recipes for ecological and economical cleaning products.
Action 1 : Developing short circuits and responsible consumption
Action 1 : Reducing the use of cleaning agents & using steam cleaning
Action 2 : Switching to bulk-size and organic bathroom amenities
Promoting reuse and products materials
Reuse, recycling and repair give a product a second life and avoid its destruction. It also limits the consumption of raw materials in the manufacture of a new product. This applies to all types of goods: furniture, textiles, bedding, etc.
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Action 1 : Use products made from recycled materials
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Green procurement consists of choosing to purchase and consume products and energies that have the most positive environmental, social and economic impact possible while striving to reduce the impact on the environment as much as possible. This approach consists in reviewing its global purchasing policy. Start by asking the question of the need for the acquisition of a new product: Is this acquisition really necessary? If the need to acquire a product is justified, can we consider buying it second-hand? This will allow financial savings at the time of acquisition and increase the life span of the existing product. If the product needed is new, it is important to be aware of several parameters: its manufacture, what are the materials used for its design? where do they come from? Where was this product manufactured? Can we acquire the same one nearby? If not, how will it be shipped to its destination? how is it packaged? will it be repairable by ourselves? Do we need to call on specific technicians? How will it be disposed of? what kind of waste will it be, can it be reused afterwards, is it biodegradable? will it be recyclable? ... Thus, each acquisition can be made in conscience, which is essential to a responsible procurement policy. Figure 23 : Green procurement and circular economy (source:https://www.europarl.europa.eu/)
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Action 2 : Donating or recycling unusable furniture, textile, mattresses and box springs
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Waste management
Action 1 : Tracking and measuring waste
Knowing its waste volume
If a company has a clear view of the type of waste it produces, it will be able to take appropriate measures to effectively reduce its volume.
Preventing waste production
Preventing waste generation does not only avoid the environmental impacts of waste treatment. In many cases, it also avoids the upstream impacts of a product's life cycle: extraction of natural resources, production of goods and services, distribution and use. Prevention is an essential lever for reducing the pressure on resources from our production and consumption patterns.
Improving waste sorting
As the waste load increases and is buried in the ground, landfills produce and release methane gas which contributes to the greenhouse effect and plays an important role in global warming. Therefore, any product that cannot be reused and becomes waste must be sorted so that, where possible, it can be recovered for recycling.
Fighting against food waste
The main causes of food waste in commercial catering are
- Difficulty in assessing the number of meals to be served
- Quantities offered not adapted to the customer's appetite,
- Inappropriate stock management or minimum orders imposed by suppliers.
Action 1 : Substitution of disposable products & reducing single-use plastics in hotels
Action 1 : Calculated procurement of food stuff
Action 2 : Tracking and measuring food waste
Action 2 : Promotion of tap water consumption
Action 3 : Installation of in-house filtered water bottling system
Action 1 : Waste sorting bins in hotel rooms
Action 2 : Installation of self-composting machine
Action 2 : Food waste prevention at buffets and restaurants
Action 3 : Encouraging guests to take away their leftover food
Action 4 : Food donation
Action 5 : Selling cooked leftovers through mobile apps
Promote recycling and reuse
Reuse, recycling and repair is the process of giving a product a second life in order to avoid its destruction and to limit the consumption of raw materials in the manufacture of a new product. This applies to all types of goods: furniture, textiles, bedding, etc.
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Action 1 : Donner ou recycler les meubles, textiles, matelas et sommiers
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"The best waste is the one that is not produced". Waste from the tourism sector has similar characteristics to mixed household waste. It is composed of a diverse mixture of materials, including organic and hazardous materials, which can have significant environmental impacts when disposed of. In addition, their quantity varies according to the season (tourist or not). They are generated in sensitive areas, which can put pressure on waste treatment facilities during the peak season and damage high nature value resources. Waste management refers to the activities or actions required to manage waste from its creation to its final disposal. It is essential for the tourism industry to develop an effective waste management system.
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eco construction
Thinking about the reduction of needs from the design stage
To reduce the energy demand of buildings, the implementation of passive architectural design is a winning strategy. Building form, location, orientation, daylighting and natural ventilation must be considered early in the process.
Action 1 : Reduce needs, design building
Action 2 : Reduce consumption, efficient systems
Action 3 : Manage external lighting
Action 4 : Manage building, control systems (temperature, brightness…)
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La Mobilité douce peut jouer un rôle important dans le développement du tourisme durable car les transports liés au tourisme, en particulier le trafic routier et aérien, sont en augmentation et contribuent considérablement aux émissions de gaz à effet de serre, à la pollution et au changement climatique. Développer et encourager l'utilisation de différents modes de transport ayant un faible impact sur l'environnement, par exemple le vélo, la marche, le covoiturage, les systèmes de transport économes en carburant et l'utilisation de véhicules électriques, est une clé pour réduire l'empreinte écologique des touristes.
Action 5 : Managing hot water production
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Action 6 : Installation of heat recovery systems
Action 7 : Local solar energy production
Action 8 : Evaluate the potential for local renewable energy production
eco construction
Thinking about the reduction of needs from the design stage
To reduce the energy demand of buildings, the implementation of passive architectural design is a winning strategy. Building form, location, orientation, daylighting and natural ventilation must be considered early in the process.
Action 1 : Reduce needs, design building
Action 2 : Reduce consumption, efficient systems
Action 3 : Manage external lighting
Action 4 : Manage building, control systems (temperature, brightness…)
+ info
La Mobilité douce peut jouer un rôle important dans le développement du tourisme durable car les transports liés au tourisme, en particulier le trafic routier et aérien, sont en augmentation et contribuent considérablement aux émissions de gaz à effet de serre, à la pollution et au changement climatique. Développer et encourager l'utilisation de différents modes de transport ayant un faible impact sur l'environnement, par exemple le vélo, la marche, le covoiturage, les systèmes de transport économes en carburant et l'utilisation de véhicules électriques, est une clé pour réduire l'empreinte écologique des touristes.
Action 5 : Managing hot water production
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Action 6 : Installation of heat recovery systems
Action 7 : Local solar energy production
Action 8 : Evaluate the potential for local renewable energy production