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The Tourism and Hospitality Industry Goes Green

WHAT CAN THE TOURISM AND HOSPITALITY INDUSTRY DO?

IN THE OFFICE:
• Make discarded paper into scratch pads.
• Have fax machines and printer ink cartridges recharged.
• Reuse manila envelopes.
• Use motion sensor light switches or light switches on a timer.
• Reuse foam packaging pellets or bubble wrap.
• Install recycle bins to encourage recycling.
• Choose suppliers who are knowledgeable and supportive of source reduction and have reviewed their own practices to reduce wastes or provide recyclable packaging and packaging that includes recycled contents. Reuse shipping/packing materials.
• Improve purchasing and inventory management to prevent overstocking supplies that will not be used within one month, or may have limited shelf life.
• Remove company name from direct mail lists.
• Make double sided copies; reduce number of paper copies of receipts; use recycled copy and register papers.
• Buy products and materials with recycled content; reuse materials that would have been disposed of after one use.
• Encourage all employees to get involved in waste reduction programs; use incentives to involve employees, and encourage suggestions to improve programs.

IN THE GUEST ROOM:
• Use recycled paper products.
• Install energy efficient lights and compact fluorescent bulbs.
• Give guests the option of not having their sheets and towels changed daily.
• Install soap and shampoo dispensers which reduce the waste from hundreds of small plastic bottles. Pollution Prevention is the Way to Go!
The tourism and hospitality industry is finding that “going green” saves money and prevents pollution. Pollution Prevention is source reduction and other practices that reduce or eliminate the creation of pollutants. This fact sheet provides information on pollution prevention and energy efficiency opportunities for the tourism and hospitality industry.
• Install low flow shower heads and aerators on sink faucets.
• Place recycling containers in guest rooms or hallways.

IN RESTAURANTS LOUNGES AND DINING AREAS:
• Provide recycle bins for cans, glass and plastic containers.
• Grease and oil can be picked up by a recycling service or renderer.
• Serve cream from a pitcher, sugar from a sugar holder and condiments such as mustard and ketchup from reusable dispensers.
• Serve meals on one large plate rather than several plates.
• Serve meals buffet style which can reduce food waste by allowing each person to choose what they eat.
• Serve soft drinks from a dispenser rather than individual cans.
• Refuse to buy meat boxed in non-recyclable wax coated corrugated cardboard.
• Buy thinner straws to reduce the amount of plastic waste.
• Mulch food scraps and give them to farmers.
• Reduce the size of paper napkins.
• Use cloth napkins and reusable flatware.
• Use paper carryouts.

IN OTHER AREAS:
• Install cloth roll towels or hand dryers in public rest rooms.
• De-lamp vending machines which saves approximately 55% of electricity.
• Buy reusable cups, dishes and silverware for employees to use.
• Donate used furniture, linens and equipment to local charities or organizations.

HOUSEKEEPING/PROPERTY MAINTENANCE
• Install reusable air conditioner and furnace filters.
• Use worn towels and linens as cleaning rags.
• Choose low maintenance landscaping plants to reduce chemical and water use.
• Donate reusable dishware, glasses, table service ware, uniforms and guest room furniture to charities.
• Substitute hazardous cleaning agents with friendlier biodegradable products.
• Think landscaping, not landfilling. Use grass clippings run through a mulching mower and leave them on the ground.
• Run branches and downed trees through a woodchipper and use them for landscaping.

Download the full report here .

This article is quoted from Tourism ROI Newsletter published on 2010-04-26.

This article is uploaded by Majbritt Thomsen, administrator on ‘Views On Tourism’.

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Posted in Best practice, Performance and management, Sustainability.


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