Energy consumption
Discuss about the Negative Impact To The Environmen Of Sustainable Hotel.
This report is prepared to understand the negative impact of an individual department to the environment. Hospitality and Tourism is starving for resources in the world but at the same time, it affected the resources that are available in the environment. Providing food and beverage to the people in front of their houses are equally supportive at the time of exploitation of resources and for the polluted planet. It is a fact a single department is responsible for the extreme use of the resources like water resources. 2.8 billion People willing to drink clean water in the world and many places do not have water to use or for drinking water. Wastage by the department is also a reason for affecting the flora and fauna in the world. Chemical is used for cleaning and washing the wastage that is also a reason of polluting soil. It is a fact that the issues cannot solve in a day or in a short period, it can be solved by the many methods but at a certain level. There are many ways to solve these issues such as a step toward the “Go Green Strategy” and ‘Grey Water Strategy”. Today, the world is so concerned about the sustainability but the step toward the resources is lagging. “Go Green Strategy” and ‘Grey Water Strategy” is slowly adopted by the people to reduce the shortage of water. Recycle and reuse is also a method to reduce the soil pollution and other issues that affect the environment. Waste management, Energy management, and food management help to resolve the problems. To give education and to aware, the customer for the involvement are the ways to equally support the concern of sustainability. It can be said that the step taken toward the sustainability is delayed (Cook, Hsu, and Marqua, 2014).
Providing food and beverage in the front of the house by the hotel department is going to be an environmental impact. However, it includes waste particles, energy consumption and excessive use of chemicals and others.
In the present days, there are various electronic machines which is manufactured for kitchen use to perform the work easily and effectively. The various resources used to make the house more attractive such as washing machine, vending machine, fridge, cooler, coffee machine, ice machine, and appropriate temperature controller machine. Manufacturing firm of these equipment use electricity 24 hours and 7 days that is extreme consumption of electricity and it affects the environment. These machines take a lot of space in the house that creates the problem for the house members and others. These machines release Chlorofluorocarbon (CFCs) gas that is dangerous for the environment by consuming more energy (Wang, Krishna, and McFerran, 2017).
Wastage of food
Bars and restaurants use the lightings, artificial plants and other amenities for interior and exterior decoration to look attractive. Decoration amenities consumed more energy which is harmful to the environment. Artificial plants and other plastic substances used for the decoration are non-biodegradable because that will always remain and affect the environment.
Food and beverage are the reason for wastage and it caused in various ways. Disposal cutleries, leftover food and bootless, glasses and other resources is included to cause wastage. Wastage of food and beverage is the sign of poor adoption of food sustainability in the houses (Kasim, Gursoy, Okumus, and Wong, 2014).
To reduce the wastage, people have to avoid the use of taking away glasses, water bottle, and other resources which harm the environment. The people can use those products that can be easily recycled and do not harm the environment (Hotel News Now, 2015).
Water pollution directly affects the biodiversity by affecting the human health and aquatic habitat. Water evaporation directly mixed with the air that can cause air pollution. Air pollution caused respiration problem, lung diseases, heart diseases and other diseases to living beings. It means Water pollution is harmful to the environment as well as for living beings.
Many cleaning equipments and chemicals used for cleaning the environment which directly affects the environment.
Cleanliness is the essential part of houses. For cleaning the house, many chemicals are used which is harmful to the environment. These chemicals cause the air pollution by directly mixing with the air. By using different types of chemicals to clean the house that mix with the air, water, and food cause the human health issues. Chemicals used in a proper manner to provide F&B services.
Many chemicals used to make the life more comfortable for the human that can be harmful to the human health as well as the environment. These chemicals cause diseases and corrosion at the certain level of the amount.
These chemicals are harmful to the human health. A human being should avoid the use of these chemicals or use in a proper manner. There are many other waste products in front of house premises such as paper napkins, plastic bags, rubbish bin, take away cups, broken glasses, bottles, containers, bottle openers and knife and others which is harmful to the human being.
Food and beverage is the major source of the energy consumption. For making the house more attractive, they use electronic products. These products consume more electricity and manufacturing firm of these machines are used 24 hours and 7 days electricity. To reduce the consumption, the department has to adopt the new technology in the firm in the term of a range of energy technologies. The new technology machines consume less energy to solve the problem of energy consumption and it also creating spaces from which the house members feel comfortable (Chan, Okumus, and Chan, 2017). Bars and restaurant use the lights for interior designing to look attractive. They have a responsibility to save the environment. They have to use LED lights, candles for the decoration instead of high consumption lights. LED lights consume less energy and safe for the environment. To overseeing the plants, machinery such as an air-conditioning system, heating and ventilation is the task of operation management. Power, heat, and lighting are control by periodic inspection. Maintenance activities help to investigate the place where the new technology can adapt to reduce the energy consumption by measuring the range of energy.
Harmful chemicals and equipment
In the front of the house, food and beverage are producing the lot of wastage which is harmful to the human health and for the environment. Food waste from the breakfast buffet, dinner, and lunch are the examples of the wastage. Waste management is a key to save the environment by reducing the wastage which is caused by food and beverage. Human being causes the wastage for example- an individual generates 1 kg of waste in a day. Thus, millions of wastage generated in a day by the millions of people. It is so harmful to the environment. Food and beverage department can reduce the wastage by spreading awareness (Bergmann Direct, 2018). The department has to aware the customer to avoid the use of takeaway cups and plastic cups or glasses. Customers should use the Eco-friendly environment products such as compostable dinnerware, biodegradable, food trays, and straws. The customer has to use these products instead of plastic cups and glasses to reduce the waste. To reduce the waste the department should adopt these products and put in the place (Baker, Davis, and Weaver, 2014). It helps the department and environment, for example- placing bins for the plastic and for the compostable waste. It helps in to recycling the waste. To reduce the paper waste, the hotels should adopt the new technologies for menus and billings. It is beneficial for the department and environment to reduce the paper waste. Recycling machines consume more energy, if wastage is reduced then the recycling process is also less used and hence the environment is saved from wastage (Rhyner, Schwartz, Wenger, and Kohrell, 2017). The recycling process is beneficial for the reduction of waste or food. Food can be saved by reducing wastage which can be useful for many people who sleep without having food. It is a responsibility of an individual to save the food for the next time use. For example- old bread can be used as the toast. For reducing the paper waste, old magazines and newspaper are used for a long time for reading purpose for relatives or for guest. At the same time, the newspaper is also used for the glass or mirror cleaning purpose (Mental Floss, 2013). This kind of activities helps to reduce the waste and save the environment from the harmful effect (Zorpas, Voukkali, and Loizia, 2015).
Extreme use of water has the negative impact to the environment. There are many reasons behind the more water consumption. Water wastage can be solved the problems and reduce the harmful effect of wastage of water. There is the various use of water which can be controlled by the method or system.
Ways to reduce wastage: Energy Management
Grey Water System
This system can be used for the cleaning purpose with reduces of wastage of water (Global Stewards, 2018). In this system, many methods applied to reduce the wastage of water. These are as follows:
The maximum flow of water in the bar is ten minutes in hand washing area or in taps.
To minimize the use of ice machines save the water.
Pre-soaking glasses save the running water.
In the restaurants and bars, the guest is coming for taking food and beverage. Due to heavy workload, restaurants waste more food. For cleaning the utensils or floor, they use chemicals that are harmful to the environment. To reduce the use of chemicals, they should vacuum the floor properly and dispose the waste into the bin. Managers should identify the disinfection chemical for the use and make some rules and policies for cleaning. Use of chemical is harmful to the human health which is a threat to the restaurants. By using the proper way, it minimizes the use of the chemical.
Restaurants managers should identify the chemicals and details them when and where they can use.
Managers should prepare the documents to give the details to the staff.
Chemicals are also harmful to the pet as well. For infestation of pets, the chemical should not use. They can use a mechanical trap instead of chemicals. Sticky traps used to identify the pet. Mechanical and sticky traps are beneficial or save for the pets.
References
Baker, M. A., Davis, E. A. and Weaver, P. A. (2014) Eco-friendly attitudes, barriers to participation, and differences in behavior at green hotels. Cornell Hospitality Quarterly, 55(1), pp.89-99.
Bergmann Direct. (2018) Eco-Smart Food Waste Dryer. [online] Available from: https://www.bergmanndirect.co.uk/food-waste-dryers/?gclid=CjwKCAjwy_XaBRAWEiwApfjKHhNu2jp718EsjnkWcX7R_pgEmRL5Yp1o¬¬¬¬¬¬¬_am9IbQ62qn_DE77OedmTBoCY0gQAvD_BwE [Accessed 29/07/2018].
Chan, E. S., Okumus, F. and Chan, W. (2017) The applications of environmental technologies in hotels. Journal of Hospitality Marketing & Management, 26(1), pp. 23-47.
Cook, R. A., Hsu, C. H. and Marqua, J. J. (2014) Tourism: the business of hospitality and travel. Boston: Pearson.
Global Stewards. (2018) Go Green Hotels: Green Ideas for Hotels and Resorts. [online] Available from: https://www.globalstewards.org/green-hotel.htm [Accessed 29/07/18].
Hotel News Now. (2015) How to reduce energy consumption in hotels. [online] Available from: https://hotelnewsnow.com/Articles/25821/How-to-reduce-energy-consumption-in-hotels [Accessed 29/07/18].
Kasim, A., Gursoy, D., Okumus, F., and Wong, A. (2014) The importance of water management in hotels: a framework for sustainability through innovation. Journal of Sustainable Tourism, 22(7), pp. 1090-1107.
Mental Floss. (2013) 13 Products Made Using Recycled Materials. [online] Available from: https://mentalfloss.com/article/50227/13-products-made-using-recycled-materials [Accessed 29/07/2018].
Rhyner, C. R., Schwartz, L. J., Wenger, R. B., and Kohrell, M. G. (2017) Waste management and resource recovery. US: CRC Press.
Villiers, D. M. (2018) How to harvest re-use grey water. SABI Magazine-Tydskrif, 10(3), pp. 20-22.
Wang, W., Krishna, A., and McFerran, B. (2017) Turning off the lights: consumers’ environmental efforts depend on visible efforts of firms. Journal of Marketing Research, 54(3), pp. 478-494.
Zorpas, A. A., Voukkali, I., & Loizia, P. (2015) The impact of tourist sector in the waste management plans. Desalination and Water Treatment, 56(5), 1141-1149.
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