Sustainable_tourism

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

We hope that this interface will enhance the quality of this information

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.

L'approche low-tech est un processus évolutif (nous ne sommes jamais low-tech à 100 %) et peut être appliquée à tous les secteurs d'activité ou à tout problème technique. Elle part de l'existant et fait preuve d'une économie de moyens : elle réorganise souvent de manière innovante des solutions techniques éprouvées et intègre la technologie là où elle est indispensable. Elle vise la sobriété des moyens et des ressources, l'accessibilité à tous et la convivialité, elle trouve la bonne échelle. L'approche low-tech propose une boussole, un repère fort : le discernement technique mais aussi le discernement spatial, social et environnemental. Elle interroge les critères d'arbitrage pour rendre les villes plus sobres, plus accessibles, plus conviviales. Appliquée au tourisme comme une véritable approche systémique, elle peut contribuer à une reconquête générale du mode d’utilisation simple. L'approche Low-tech repose sur quatre questions ou piliers, à appliquer à tout projet :

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

Questionner le besoin ou l’éloge du juste suffisant Dans quelle mesure l'utilisation de la technologie est-elle essentielle dans le fonctionnement de l'organisation (hôtel, agence...) au regard du besoin qu'elle est censée satisfaire ? Les dommages environnementaux "valent-ils" l'utilité de l'infrastructure ou les ressources mobilisées pour développer, transporter, gérer les services urbains... ? Avons-nous besoin d'un robot pour garer les voitures à l'aéroport, de capteurs pour optimiser tous les flux d'énergie, d'eau, de déchets... ? La low-tech répond à des besoins individuels et collectifs essentiels. Elle contribue à rendre possible des modes de vie, de production et de consommation sains et pertinents pour tous dans des domaines aussi variés que l'énergie, l'alimentation, l'eau, la gestion des déchets, les matériaux, l'habitat, les transports, l'hygiène et la santé. En incitant les gens à revenir à l'essentiel, elle donne du sens à l'action. Avec des solutions minimalistes (mais de qualité), nous répondons aux besoins de nos clients. Demandez-vous quels sont les besoins de vos clients et cherchez des réponses simples : pas besoin de stores électriques ou de capteurs, pas d'interfaces inutiles : le confort sans surabondance ni options superflues. Faites le tri et choisissez la solution la plus simple pour répondre au besoin, celle qui est la plus économique en termes de ressources et qui valorise le travail humain (artisanat). Rechercher la sobriété dans l'utilisation des ressources (ici et ailleurs) D'où proviennent les ressources utilisées pour faire fonctionner l'hôtel ? Comment pouvons-nous réduire le volume de ces flux ? Où se trouvent les déchets ? Que pouvons-nous faire avec ces déchets pour valoriser ces ressources ? Quels sont les risques d'approvisionnement les plus importants ? Comment pouvons-nous travailler à une meilleure gouvernance des flux essentiels ?... Eco-conçu, résilient, robuste, réparable, recyclable, agile, fonctionnel : le low-tech nous invite à penser et optimiser les impacts écologiques, sociaux et sociétaux de l'utilisation de la technologie à toutes les étapes de son cycle de vie (conception, production, utilisation, fin de vie), même si cela implique parfois d'utiliser moins de technologie et plus de partage ou de collaboration. Économie de ressources : la solution low-tech (produit ou service) doit donc être fabriquée et/ou réparée localement. Zéro déchet. Gaspillage alimentaire. Récupération des déchets. Réutilisation, réparation des équipements. Efficacité énergétique. Mutualisation des espaces et modularité. Le rendre accessible à tous L'infrastructure et l'organisation en place préservent-elles et encouragent-elles l'autonomisation des individus ? L'expérience hôtelière est-elle conviviale et accessible ? Favorise-t-elle l'autonomie et l'appropriation du territoire par les individus ? Comment prendre en compte l'approche sensible de l'environnement dans l'offre touristique (modes de déplacement, interactions potentielles avec les populations locales) ? Réduire la complexité inutile, les interfaces des technologies pour ressentir les choses. Les outils qui nous entourent sont d'une grande complexité technique, ce qui nous coupe de toute expérience sensible (smartphone...). Nous nous retrouvons trop souvent au service de la machine, dont nous ne comprenons pas le fonctionnement, dont nous avons un usage limité, avec de nombreuses fonctions, finalement inutiles. Les effets sont délétères sur notre capacité à faire des choses, à imaginer, à créer. Un produit ou un service de faible technicité doit pouvoir être approprié par le plus grand nombre. Son fonctionnement peut être compris simplement et son coût accessible au plus grand nombre. Les low-tech favorisent donc une plus grande autonomie (et responsabilité) des populations à tous les niveaux, ainsi qu'une meilleure répartition de la valeur ou du travail. Redonner du sens à la vie. Trouver la juste échelle  Où se situent les problèmes d'échelle ? Quels peuvent être les indicateurs d'une juste proportion entre la finalité et les moyens mis en œuvre ? Comment le discernement scalaire peut-il favoriser une meilleure compréhension des territoires dans lesquels nous vivons, une économie à taille humaine, et une plus grande autonomie ? Se réapproprier l'espace et le temps. Ralentir (faire moins mais avec plus de sens, ne pas vouloir tout faire). Cultiver la proximité. Privilégier les modes de transport doux et de courte distance. Enfin, l'approche low-tech se concentre sur l'empreinte environnementale du besoin auquel elle répond tout en s'appuyant sur l'être humain, le plaçant au centre de la démarche. Exemple d'une approche low-tech appliquée à la gestion de l'eau dans une salle de bain : Quel est mon besoin? Je suis responsable d'un hébergement touristique et je souhaite faire des économies d'eau dans la douche tout en préservant le confort de mes clients. Je choisis de sensibiliser mes clients à l'impact de la consommation d'eau en fonction du temps passé sous la douche. Rechercher la sobriété dans l'utilisation des ressources, J'ai deux solutions pour mesurer le temps de la douche :

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.

Le sablier versus la douchette connectée Figure 6 Hourglass (source: www.turbosquid.com) Figure 7 Connected shower head (source: www.absmarthealth.com) Si l'on recherche la sobriété dans l'utilisation des ressources, il semble que le sablier réponde pleinement à cette attente. Il peut être produit par un artisan, localement. Les matériaux utilisés que sont le verre, le bois, le sable sont des ressources disponibles. La fabrication du sablier consomme peu d'énergie. Le sablier est facilement réparable et recyclable. Figure 8 Ad for hourglass “5 minutes of precious water” (source: www.espritparcnational.com) Le pommeau connecté est un objet "intelligent", connecté. Sa fabrication est complexe et nécessitera diverses ressources, nombreuses, éventuellement rares, d'extractions coûteuses en énergie. Sa réparation nécessitera nécessairement l'intervention du fabricant et ne pourra être assurée par les employés de l'hôtel. Composite, son recyclage en sera d'autant plus compliqué. Rendre son utilisation et sa réparation accessibles à tous Le sablier est très simple à utiliser et à fabriquer. Pour son utilisation, il serait utile de préciser la consommation d'eau utilisée proportionnellement à sa durée : une douche de 5 minutes équivaut à 75 l d'eau La pomme de douche connectée sera plus complexe à utiliser. Si une variation de couleur peut indiquer une quantité d'eau utilisée (du vert au rouge par exemple en fonction de la durée de la douche), son utilisation optimale mobilisera l'usage d'un smartphone. Il pourra indiquer très précisément la quantité d'eau utilisée par douche. Il sera donc très précis, et dans un hôtel, il pourra remplacer l'installation éventuelle d'un sous-compteur. Pour obtenir la précision qu'il apporte, il sera nécessaire d'utiliser du temps humain pour traiter les données transmises par le pommeau de douche. Une quantité importante de données sera générée chaque jour, qui devra également être stockée sur des serveurs informatiques. Trouver la juste échelle L'échelle va intervenir à plusieurs niveau. Celui de la fabrication du produit, plus il sera fabriqué à proximité, moins son empreinte carbone sera importante. La bonne échelle se trouvera également dans la quantité de pièce à équiper d'un sablier ou d'une douche connectée. La bonne échelle est également liée à l'utilisation de l'objet, en particulier s'il nécessite du temps de travail ? Ce cas hypothétique illustre les différentes réponses possibles à un besoin simple, à savoir la nécessité d'économiser l'eau. L'utilisation du sablier est basée sur une approche low-tech, fournissant une réponse simple, économique à la fabrication, facile à utiliser, réparable et recyclable. Le pommeau de douche connecté offre une réponse riche et précise, mais semble finalement trop compliqué par rapport au besoin. Le gérant d'un hébergement touristique aura-t-il besoin d'autant d'informations juste pour sensibiliser ses clients ? L'approche low-tech est née de la proposition de trouver une simplicité dans les réponses apportées à nos besoins afin d'adapter les réponses apportées sans être dans une surenchère d'informations qui nous dépassent souvent. Avons-nous vraiment besoin d'une machine à laver programmable ? Qui pèse le linge ? Qui identifie les composants du linge, ses tâches et adapte la température ? N'avons-nous pas simplement besoin d'un lave-linge qui lave le linge, qui soit robuste, durable, que nous puissions réparer nous-mêmes et recycler ? References: 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 Mobilité durable system», 2016 http://geoconfluences.ens-lyon.fr/doc/typespace/tourisme/TourScient4.htm https://www.tourisme-durable.org/tourisme-durable/definition [1] Lopez, C. & Soulard, O. 2020. Les low-tech, des innovations pour la résilience des territoires. NR 837, Éd. Institut Paris Region

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.

The low-tech approach is an evolutionary process (we are never 100% low-tech) and can be applied to all sectors of activity or to any technical problem. It starts from what already exists and shows an economy of means: it often rearranges proven technical solutions in an innovative way and integrates technology where it is essential. It aims for sobriety of means and resources, accessibility to all and user-friendliness, it finds the right scale. The low-tech approach proposes a compass, a strong marker: technical discernment but also spatial, social and environmental discernment. It questions the criteria for arbitration to make cities more sober, more accessible, more convivial. Applied to tourism as a true systemic approach, it can contribute to a general recovery of meaning. Its method of use is simple. The Low-tech approach is based on four questions or pillars, to be applied to any project:

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

Questioning the need, or the praise of the just enough How essential is the use of technology in the operation of the organization (hotel, agency...) in view of the need it is supposed to satisfy? Is the environmental damage "worth" the utility of the infrastructure or the resources mobilized to develop, transport, manage urban services...? Do we need a robot to park cars at the airport, sensors to optimize all the energy, water, waste flows...? Low-tech meets essential individual and collective needs. It contributes to making possible healthy and relevant ways of living, producing and consuming for all in fields as varied as energy, food, water, waste management, materials, housing, transport, hygiene and health. By encouraging people to go back to basics, it gives meaning to action. With minimalist (but quality) solutions, we meet the needs of our customers. Ask yourself what your customers' needs are and look for simple answers: no need for electric blinds or sensors, no unnecessary interfaces: comfort without overabundance and unnecessary options. Sort out and choose the simplest solution to meet the need, the one that is most economical in terms of resources and that values human work (craftsmanship). Seek sobriety in the use of resources (here and elsewhere) Where do the resources used to run the hotel come from? How can we reduce the volume of these flows? Where is the waste? What can we do with the waste to valorise these resources? What are the most important supply risks? How can we work towards better governance of essential flows?... Eco-designed, resilient, robust, repairable, recyclable, agile, functional: low-tech invites us to think about and optimize the ecological, social and societal impacts of using technology at all stages of its life cycle (design, production, use, end of life), even if this sometimes implies using less technology and more sharing or collaboration. Resource saving: the low-tech solution (product or service) must therefore be manufactured and/or repaired locally. Zero waste. Food wastage. Waste recovery. Reuse, repair of equipment. Energy efficiency. Mutualization of spaces and modularity. Making it accessible to all Do the infrastructure and organization in place preserve and encourage the empowerment of individuals? Is the hotel experience user-friendly and accessible? Does it encourage autonomy and appropriation of the territory by individuals? How can the sensitive approach to the environment be taken into account in the tourism offer (modes of travel, potential interactions with local populations)? Reduce unnecessary complexity, the interfaces of technologies to feel things. The tools that surround us are of great technical complexity, which cuts us off from any sensitive experience (smartphone...). We find ourselves too often at the service of the machine, which we do not understand how it works, which we have a limited use, with many functions, ultimately useless. The effects are deleterious on our ability to do things, to imagine, to create. A low-tech product or service must be appropriable by the greatest number of people. Its functioning can be understood simply and its cost accessible to the greatest number. Low-tech thus favours greater autonomy (and responsibility) of populations at all levels, as well as a better distribution of value or work. Putting meaning back into life. Finding the right scale   Where do the issues of scale lie? What can be the indicators of a fair proportion between the purpose and the means used? How can scalar discernment promote a better understanding of the territories we live in, an economy on a human scale, and greater autonomy? Reclaiming space and time. Slowing down (doing less but with more meaning, not wanting to do everything). Size of the hotels. Links with suppliers (restaurants, craftsmen...): local ecosystem of actors. Cultivate proximity. Favouring short-distance, soft modes of transportation. Finally, the low-tech approach focuses on the environmental footprint of the need it meets while relying on the human being, placing him at the centre of the approach. Example of a low-tech approach applied to water management in a bathroom: What is my need? I am in charge of a tourist accommodation and I would like to save water in the shower while preserving the comfort of my customers. I choose to make my customers aware of the impact of water consumption in relation to the time spent in the shower. Seek sobriety in the use of resources, I have two solutions to measure the time of the shower:

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.

The hourglass versus the connected showerhead Figure 6 Hourglass (source: www.turbosquid.com) Figure 7 Connected shower head (source: www.absmarthealth.com) If we are looking for sobriety in the use of resources, it appears that the hourglass fully meets this expectation. It can be produced by a craftsman, locally. The materials used are glass, wood, sand are available resources. The manufacture of the hourglass consumes little energy. The hourglass is easily repairable and recyclable. The connected pommel is an "intelligent", connected object. Its manufacture is complex and will require various resources, numerous, possibly rare, of expensive extractions in energy. Its repair will necessarily require the intervention of the manufacturer and cannot be ensured by the hotel employees. Composite, its recycling will be all the more complicated. Make its use and repair accessible to all The hourglass is very simple to use and to manufacture. For its use, it would be useful to specify the consumption of water used in proportion to its duration: a 5 minutes shower is equivalent to 75 l of water Figure 8 Ad for hourglass (source: www.espritparcnational.com) The connected shower head will be more complex to use. If a variation of colour can indicate a quantity of water used (from green to red for example according to the duration of the shower), its optimal use will mobilize the use of a smart phone. It can indicate very precisely the amount of water used per shower. It will therefore be very precise, and in a hotel it could replace the possible installation of a sub-meter. To obtain the precision it provides, it will be necessary to use human time to process the data transmitted by the shower head. A significant amount of data will be generated every day, which will also need to be stored on computer servers. Finding the right scale The scale will intervene at several levels. That of the manufacturing of the product, the more it will be manufactured in the vicinity the less its carbon footprint will be important. The right scale will also be found in the quantity of room to equip with an hourglass or a connected shower. The right scale is also related to the use of the object, in particular will it require man-time? This hypothetical case illustrates the different possible answers for a simple need which is the necessity to save water. The use of the hourglass is based on a low-tech approach, providing a simple answer, economical in manufacturing, easy to use, repairable and recyclable. The connected shower head offers a rich and precise answer, but in the end seems too complicated compared to the need. Will the manager of a tourist accommodation need so much information just to make his customers aware? The low-tech approach was born from the proposal to find a simplicity in the answers brought to our needs in order to adapt the answers brought to us without being in an overbidding of information which often exceeds us. Do we really need a programmable washing machine? Who weighs the laundry? Who identifies the components of the laundry, its stains and adapts the temperature? Don't we just need a washing machine that washes clothes, that is sturdy, durable, and that we can repair ourselves and recycle? References:

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

[1] Lopez, C. & Soulard, O. 2020. Les low-tech, des innovations pour la résilience des territoires. NR 837, Éd. Institut Paris Region

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

We hope that this interface will enhance the quality of this information

travel agency

Cliquez sur le bâtiment pour entrer et découvrir les actions.

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

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).

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).

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

Action 4 : Managing hot water production

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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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

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.

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.

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/)

Action 2 : Donating or recycling unusable furniture, textile, mattresses and box springs

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.

Food waste is costly: energy and water costs for food preservation and preparation, transport before purchase, waste management and of course loss of staff time.

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.

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.

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

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

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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Action 5 : Managing hot water production

Action 6 : Installation of heat recovery systems

Action 7 : Local solar energy production

Action 8 : Evaluate the potential for local renewable energy production

Sustainable_tourism

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