Overview of environmental regulations and programs in the hospitality industry
Legislation and sources of information for resources and initiatives
The environmental regulations in the hospitality industry within our local government focus on the green practices which are devolved as programs or workplace practices. Some of the practices are such as the water conserving fixtures and the linen reuse programs. Some of the environmentally sustainable practices adopted in the industry tend to have a positive impact on the guest satisfaction as there is a cost-benefit analysis. The local government requires that each hotel has staff members who have certifications for the environmental efforts. The by-laws require that each hotel gives an account of the resource consumption on a quarterly basis.
- The sewer systems are charged based on the water consumption for instance. While performing a cost-benefit analysis such is considered and the hotel may opt to reduce the water consumption by the guests and staff.
- The regulations require that the water used to flash the toilets is obtained from recycled bathroom water.
- The hotels are expected to implement the best energy practices. For instance, there is a lot of sunshine in our state. It is recommended that the hotel uses the solar power for lighting and heating water for showers, swimming pools, jacuzzies, and other laundry activities while other sources of power serve elsewhere. Clean energy is the focus to ensure improved climate and less air pollution.
- Disposal of wastes is regulated. The local government uses the international standards that separates garbage into different bins and requires any electronics to be disposed at the central disposal point to avoid pollution or improper disposal.
- The local government has a policy on green environments. It requires that each hotel should ensure that 10 percent of its land is covered in green vegetation.
Some of the resources and initiatives that are in place or available in my state that help our businesses reduce the waste produced and ensure better efficiency in resource usage are:
- The state has a well-established garbage collection system that is periodic and well demarcated to ensure the citizens dispose the waste correctly.
- The state educates its people on recycling practices to ensure resources such as water and energy are efficiently used. All businesses have a recycling policy document that is read to all workers as well as the residents of the state. The state has adopted the 3Rs strategy to reduce, reuse and recycle. It involves all the stakeholders in the environmental conservation strategic planning and implementation programs.
- The state has been investing heavily to ensure that solar energy and wind power is used in the residential and commercial setups in the town. The local government lobbies for funding to ensure energy projects run smoothly and are carried out using the resources efficiently.
One key initiative that affects the Tourism, Hospitality, and Events Industry is the waste management systems. The local government in my region has very stringent practices and procedures which are aligned with proper waste disposal, reduction, reuse, and recycling. A lot of waste is obtained in my line of work and there is need for proper management. Some of the resources that are available in this strategic plan for waste management are:
- Oxidation ponds and 3Rs – the water that is disposed from the washing areas such as laundry rooms and bathrooms is collected at the oxidation pond. It is cleaned up and reused to flash toilets as well as clean the very dirty sections of the hotels. Such ensures that water resource is well utilized.
- Garbage separation – It is important to perform the garbage separation. There are different garbage bin sizes which can hold plastic bottles, glass bottles, cans, cards, paper, milk cartons, organic waste matter, electronics, and inflammables. The organic matter can be disposed as manure for farming and the electronic matter is disposed at the local electronics disposal point. The paper waste and bottles can be recycled or sold to recycler companies.
- Renewable Energy implementation- energy is widely consumed in this industry. The use of solar panels to heat water for use in washrooms and laundry areas can save the company a lot of money.
Measuring current consumption and identifying existing procedures of work practices and purchasing.
See the Excel Spreadsheet analysis
The waste analysis and the data collection were performed for a period of the first four months of the year. The data collectors were donning gloves and used tongs to physically inspect the contents of the garbage bins from my department. Proper inspection was performed for each of the waste categories such as glass, paper, card board, green waste, and electronics and their percentage composition recorded for analysis.
Purchasing strategies in place that include the environmentally sustainable approaches with carbon foot print considerations:
- The appliances and equipment in the kitchen should be eco-friendly. The laundry machines should be in a position to use very little water in cleaning the clothes.
- The food supplied to the hotel should be obtained from the hotel environment or kitchen garden or from a purely organic farmer. The local state is keen on ensuring that the hoteliers do not sell GMO products to the customers.
Every workplace has environmental and occupational hazards bound to occur at any moment. Some of the key hazards have to do with fire breakouts especially in the kitchen area or in the guest house for power faults.
- Fire outbreaks
- Power faults and surges
- Human injury at work
- Equipment failures and faults
Setting efficiency targets
|
Parameter |
Description |
|
1. Work and workflow processes |
a) Cleaning should be done in batches and at specific times to ensure water conservation at the laundry areas. b) Installation of timed water taps to avoid water wastage in washrooms in the guest area |
|
2. Industry Schemes |
a) The hotel and events industry consume a lot of water and energy as compared to other business. Some businesses such as manufacturing organization are keen on the energy use especially in the off-peak hours where the cost is less. |
|
3. Technology |
a) There is need for improved technology especially in scheduling workflow for the basic processes. |
|
4. Resources |
a) There is a benefit of using the gas over electricity as electricity is expensive during peak hours unlike other energy sources. The hotel can do most tasks during the off-peak hours. |
|
5. Best Practices |
a) Use technology sensors and timers – water conservation b) Use renewable energy sources – higher installation costs and no operational costs. c) Efficient and reliable workflow procedures. |
PART B
Environmental resource efficiency improvement plan
|
Environmental Resource Efficiency Improvement Plan |
|
|
1. Purpose of Plan |
To monitor and evaluate the environment conservation strategies in the hotel industry by ensuring efficient use of resources. |
|
2. Overview |
Some of the key issues in terms of water consumption, energy consumption and waste management. |
|
3. Resource Areas and targets |
1. Water resource 2. Power and lighting resource 3. Waste disposal resources |
|
4. Staff compliance with environmental requirements to achieve new targets |
1. Improve the procedures and purchase environmental friendly equipment to ensure that the staff interact with ecofriendly workflow processes. 2. Release guidelines on the work schedule that are in line with green environmental practices. |
|
5. Purchase and selection of supply chains |
1. It is important that the procurement incorporate the environmental practices in the tendering processes. 2. Food items should be procured from organic farmers. 3. Garbage collectors need to demonstrate recycling functions as well as proper disposal methods. |
|
6. Communication strategy |
1. Circulate the guidelines and new policies to be followed by all staff. 2. Set up important flash cards in guest rooms requesting guests to use water conservatively. |
References
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Carbon Trust (2011). Industrial Energy Efficiency Accelerator – Overview on the catering sector – CTG060. 6th Floor, 5 New Street Square, London EC4A 3BF.
CIBSE (2009). TM50 – Energy Efficiency in Commercial Kitchens. The Chartered Institution of Building Services Engineers (CIBSE) and Catering for a Sustainable Future Group (CSFG). CIBSE, 222 Balham High Road, London SW12 9BS
CIBSE (2012). Guide F Energy Efficiency in Buildings. The Chartered Institution of Building Services Engineers (CIBSE) 222 Balham High Road, London SW12 9BS.
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HM Government Department for Energy and Climate Change (UK) (2011). The Carbon Plan: Delivering our low carbon future, HM Government (UK), Department for Energy and Climate Change.
McCrave, C. and Probert, S.D. (1996). “Some Economically Viable Techniques for the Reduction of Energy Expenditure in British Public Houses.” Applied Energy vol. 54 Issue 1: 67-73.
Mudie, S., Essah, E.A., Grandison, A., and Felgate, R. (2013). Benchmarking Energy Use in Licensed Restaurants and Pubs. Chartered Institute of Building Service Engineering (CIBSE) Technical Symposium 2013, Liverpool John Moores University, UK
Newborough, M. (1987). Energy-Efficient Cooking Systems, Food-Preparation Facilities, And Human Diets. PhD thesis, Cranfield Institute of Technology.
Newborough. M and Probert. S. D. (1988). “Energy-Thrift Opportunities for Operators of ‘Public Houses’ in the UK.” Applied Energy vol. 31: 31-57.
Probert, S. and Newborough, M. (1985). “Designs, Thermal Performances and Other Factors Concerning Cooking Equipment and Associated Facilities.” Applied Energy vol. 21: 81-222.
Silverman, D. (2011). Interpreting Qualitative Data: A Guide to the Principles of Qualitative Research. London: Sage Publications.
The Independent (2010). Struggling Pubs Target the Restaurant Trade. The Independent – Martin Hickman. Available at: https://www.independent.co.uk/news/business/analysisand features/struggling-pubs-target-the-restaurant-trade-2052365.html Accessed 11th April 2018.
Wood, G. and Newborough, M. (2003). “Dynamic energy-consumption indicators for domestic appliances: environment, behaviour and design.” Energy and Buildings vol.35: 821-841.
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