Lecture responsible tourism unit 10 responsible accommodation operation managing energy, water waste

The issue of water, energy and waste in the accommodation sector 3.. • High water use can put pressure on local water supplies• Untreated waste water can impact on environment and human

By the end of the unit participants will be able to:

• Explain the importance of adopting responsible tourism

principles in accommodation operations

• Explain procedures for reducing energy consumption in

• Explain how to raise awareness and build capacity in

sustainable accommodation operations

• Describe how to set sustainability targets for improvement

• Describe the function and benefits of the Vietnam Green

Lotus Standards

1 Tourism and the accommodation sector overview

2 The issue of water, energy and waste in the accommodation sector

3 Implementing waste, water & energy minimisation actions

4 Introduction to Green Lotus standards

ACCOMMODATION SECTOR OVERVIEW

Homestays Hotels

Stay

longer

See and

do more

Spend more

More jobs & income

• Jobs and income

• Government revenue

• Infrastructure development

• Supports socio-economic strategies

• More foreign direct investment

Vietnam accommodation sector at a glance

increase on average

people employed in accommodation and food service in 2011

15.9%

2,056,000

235,000 hotel rooms

in 2010

in room supply over the last decade

Vietnam 3-5 star hotel sector:

Key operating figures

Grant Thornton 2013, Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam

^ EBITDA = Earnings before interest, tax, depreciation & amortisation

# RevPAR = Revenue per available room

Count of 3-5 star hotels across Vietnam

Grant Thornton 2013, Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam

• High water use can put pressure on local water supplies

• Untreated waste water can impact on environment and human health

• Land clearing in coastal areas can increase vulnerability

• Unfair employment conditions can restrict socio- economic development

• 75% of leisure travellers are influenced by a hotel’s

have taken steps to

determine whether a hotel

is green

• 40% of business travellers

are willing to pay more for

green lodging Source: Slye, J 2009, ‘Hotels: What’s Keeping You From Going

Green?’, TriplePundit, Available [online]:

from-going-green (Accessed May 2013)

http://www.triplepundit.com/2009/11/hotels-whats-keeping-you-Source: Weissenberg, A., Redington, N & Kutyla, D 2008, The staying power of sustainability: Balancing opportunity and risk in the hospitality industry, Deloitte LLP

3-5 star hotels acting responsibly in Vietnam

• Report major changes in awareness

• Conduct environmental training 31%

• Aim to achieve the VNAT Green Lotus Label

50% Source: Grant Thornton 2013, Vietnam Lodging Industry Hotel

Survey 2013, Grant Thornton, Vietnam

Benefits of going green

• Cost savings through efficiency

• Preparedness for new legislation

• Minimise reduced revenue from increased operating costs and loss of

competitive advantage

The impact of tourists’ demands for a

comfortable stay

OK, so my hotel must have…

…good heating if it’s cold – but also air-conditioning if it’s warm!

I want a comfortable bed with extra pillows and blankets at a minimum and

my room must be large and spacious so I can spread out.

I also want lots of recreational options like a swimming pool, gym, kids room, and tours I need a good flushing toilet and both a shower and bath

(just in case I want to really relax) with reliable hot water The hotel must have a

restaurant and room service of course I want regular drinking water

in my room every day Oh yes, I also must have a satellite TV

with all the best channels! Hmmm… what else…?

Impacts of overconsumption of energy and water

and increased pollution and waste

Impacts High

consumption of natural resources

Increased production of waste

Environment

Local community

Company earnings

Water use in accommodation

• Production of meals

• Functioning of bathroom & toilet appliances

• Washing of room linen & guests’ clothes

• Provision of swimming pools

• Maintenance of gardens & grounds

Water waste in accommodation

Leaking taps and pipes Excessively high water pressure Poor choice of plants requiring a lot of water Use of water inefficient appliances

Others?

Why should we reduce water consumption?

of earth’s water is salt water and not drinkable

< 1%

of water resources

is accessible freshwater

of the earth’s water

in the 50 last years but the

population has only doubled

> 4 billion

live in countries facing water scarcity

people

> 97%

Energy waste in accommodation

Poor maintenance of electrical equipment Purchase of energy inefficient appliances Inefficient heating and cooling practices Leaving electrical appliances on

Others?

Why should we reduce energy consumption?

Total primary energy supply has

doubled

in 35 years worldwide

of investment will be necessary to satisfy the world energy demand by 2030

billion dollars 16,000

Typical power use in a hotel

Total energy used in a typical hotel

Total energy used in a typical hotel from electricity

AHU = Air Handling Unit FCU = Fan Coil Unit Both AHU and FCU are associated with room air-conditioning

Source: City of Melbourne 2007, Energy Wise Hotels: Toolkit December 2007, City of Melbourne, Australia

Sources of waste in accommodation

• Paper & cardboard waste from the office

• General consumer products from guests

• Kitchen food waste, bags & containers

• Metal, timber & other products from maintenance

• Chemicals & garden waste from grounds

Causes of increased waste in accommodation

Incorrect storage and handling Overestimation of product demand Excessive packaging of products Use of one-off disposable products Not reducing, reusing or recycling Others?

The quantity of waste produced

by the Asia Pacific region will

double

by 2030

of waste is recycled worldwide

<10%

Community You are putting strain

on the local community’s water and power supply and wasting resources in the production of not fully used products.

Business You are not meeting consumer expectations.

4 reasons why energy, water and waste

reduction is important

Energy, water, waste reduction

Patterns of use

Equipment

External factors

The key elements of energy, water and waste

minimisation

• To repeat use of items or parts of items

resources

Recycle

What can be reduced, reused and recycled?

Decomposition rates of different types of

products

AC use

Indoor and garden lights

Others:

- Maintenance

- Sauna & steam room timers

Considerations for reducing energy in common

areas and the dining room

Type of lights

Considerations for reducing energy

consumption in the office

Natural light

Ventilation

Type of lights

Computer power use

Others:

- Power use of other electrical appliances

Considerations for reducing water consumption

in the bathroom

Sink tap water flow

Toilet water flow

Shower head type

Toilet water volume

Others:

- Awareness

- Maintenance of plumbing

Considerations for reducing water consumption

in the laundry

Type of washing machine

Load size

Others:

- Maintenance

Considerations for reducing water consumption

in the pool, garden and grounds

Plant selection

Variety

of lawn

Garden mulch

Others:

- Water sources

- Type of hoses & sprinklers

- Plant watering frequency and timing

- Pool maintenance

Pool water level

Considerations for minimising general waste

Considerations for minimising waste from the

guest rooms

Picture sources: http://www.plumbingsupply.com/dispenser.html http://www.wallpaper.com/art/the-fedrigoni-hotel-book-50-types-of-paper/5393 http://www.treehugger.com/culture/ask-pablo-what-makes-a-hotel-green.html

Types of toiletries

Considerations for minimising waste in the

office

Picture sources: http://www.buyecogreen.com.au/ecocern-a4-brown-paper-100-recycled-105-gsm-ream-500-sheets p700363

https://www.officemaxcanada.com/en/sites/core/Think_overview.aspx

http://blog.stickyinstitute.com/?p=376 http://www.printershoppers.com/printer-buying-guide/

Office equipment

Key steps in reducing consumption of energy

and water & production of waste

• Plan and implement actions to improve sustainability

MONITOR & EVALUATE

• Monitor and evaluate performance

Picture sources: http://www.actewagl.com.au/Help-and-advice/How-to-read-your-meters.aspx http://www.ourenergypolicy.org/debate-continues-over-energy-efficient-bulbs/ http://playingwithsid.blogspot.com/2013/11/vietnamese-language-tools-developing.html

1 Understand existing levels and forms of

energy, water and waste

Establish a baseline in order to:

• Quantify existing consumption of energy and water and production

of waste in terms of:

http://en.wikipedia.org/wiki/File:Studying.jpg

Example of collated data for electricity use and

the calculated usage and cost

DATE OF ELECTRICTY READING

USAGE FOR PERIOD

Creating a baseline for waste production

• Estimate the volume of:

– different types of waste

produced in

– different departments /

sections on

– different days.

• Estimate waste disposal cost

for the above types of waste

Picture source: http://www.banthebottle.net/government/do-you-really-know-what-is-inside-bottled-water/

Calculating your volume of waste

Number of containers per month

Volume per container (L)

12 (months)

Average volume (L)

of waste in

1 year

Image sources: http://highlanderimages.blogspot.com/2011/12/rubbish-man.html http://nushine.com.au/cleaning-food-hygiene-products/bins-liners/garbage-bin/prod_101.html

http://labspace.open.ac.uk/mod/resource/view.php?id=465057

http://www.wmich.edu/registrar/calendars/

Baseline volume

of waste

To convert volume into cubic metres of waste or tonnes of waste:

Cubic metres = Total volume of waste (L) / 1,000 Tonnes = Total volume of waste (m3) x 2.29 (approx)

Costing your volume of waste

Image sources: http://highlanderimages.blogspot.com/2011/12/rubbish-man.html http://labspace.open.ac.uk/mod/resource/view.php?id=465057 http://www.vietnamspirittravel.com/guide/vietnam_bank_notes.htm

Baseline unit cost of waste

Average volume of waste per month (m3 or tonnes)

Cost of waste collection per month (VND)

Unit cost of waste

Key performance indicators and targets

• Quantifiable units of measurement that help identify progress

• In the hospitality sector, benchmarks are often based one guest night or alternatively per occupied room

– Water : Average litres / guest / night

– Energy: Average kWh / occupied

Benefits of benchmarking

• Heightens awareness of energy use

• Assesses effectiveness of current operations, policies, practices

• Sets priorities for upgrade efforts and retrofits

• Tracks, verifies, and recognises achievements

• Documents role in environmental stewardship and demonstrates success

Some examples of industry benchmarks of

Hanoi 5 star hotels

3 Identify energy and water inefficiencies and

causes of excessive waste

A Conduct a simple walk through audit of energy & water use

• Create audit checklist for energy or water facilities and processes

• Survey building structure, systems and resource use using observation and measurements to complete the audit checklist

• Identify and record all pieces of equipment that use water and / or energy

• Take notes of any outstanding questions

or areas that need follow-up information or expertise

Goal:

Identify inefficiencies in

resource use in operational or maintenance areas

Identify potential savings

and low cost or no cost improvements

Identify potential

longer-term capital

improvements

Conducting an audit of waste

B Conduct a walk-through audit of waste

1 Create audit checklist for waste facilities and processes

2 Survey product procurement use and waste disposal systems using

observation and measurements to complete the audit checklist

3 Take notes of any outstanding questions

or areas that need follow-up information or expertise

Identify potential savings

and low cost or no cost improvements

Identify potential

longer-term capital improvements

• Heating, ventilation and AC

• Pool, garden and grounds

• Type of resource, equipment,

material

• Usage patterns of staff and guests

• External factors influencing

behaviour and function

2 Try to develop questions around the key elements of energy & water reduction

Lighting energy audit questions

• Have older lighting fixtures been upgraded?

• Have incandescent light bulbs been replaced with compact fluorescent light bulbs?

• Has unnecessary lighting been removed or disconnected, both indoor and outdoor?

• Has unnecessary lighting been removed from vending machines?

• Are lights turned off when rooms or areas are not occupied?

• Are light switches labelled to denote location of lighting?

• Have energy conservation stickers been placed on light switches?

• Are lighting systems wired so that lights throughout a large area do not have to be on when only a small section of the area is being used?

• Is task lighting used to reduce background or overhead lighting?

• Have occupancy sensors been installed in areas that are frequently unoccupied (lobbies, bathrooms, conference, rooms, storage rooms, hallways, etc)?

• Have timers been installed on outside lighting?

• Has housekeeping and security staff been advised to keep lights turned off

in unoccupied spaces?

• Are lamps regularly cleaned?

• Are broken lamps repaired?

• Have non-working lights been replaced?

Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia

Heating, Ventilation, Air Conditioning (HVAC)

energy audit questions

• Are there exhaust hoods in the kitchen?

• Have low energy ACs been installed?

• Has AC type been selected to match space requirements?

• Are there windows that can be opened?

• Have thermal windows and glazing been installed to minimise heating and cooling loss?

• Do the windows have curtains or blinds?

• Are ceilings, roof and walls insulated?

• Is HVAC system setback when building

• Are timers installed to switch off water heater when facilities are unoccupied?

• Is energy conservation signage located throughout facility?

• Are blinds and shades adjusted to manage warmth?

• Are operable windows used for ventilation whenever possible?

• Are heating and air conditioning thermostats set to the most efficient and comfortable level?

• Are systems regularly cleaned and filters replaced?

• Are exhaust fans turned off with the HVAC systems when space is unoccupied?

• Does AC have thermostat sensors?

• Does HVAC system have a timer or programmable?

• Are doors fitted with automatic door closers?

• Are kitchen appliances positioned under exhaust hoods?

• Have air leaks been identified and repaired?

• Are seals, weather stripping and caulking around openings in good condition?

• Does building insulation need to be repaired or replaced?

Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia

Pool, garden, grounds energy audit questions

• Do indoor pool and garden lights use low energy bulbs?

• Is gym equipment turned off after business hours?

• Are garden lights on a light sensor / timer?

• Is pool temperature set to minimum required?

• Is pool filter regularly cleaned?

Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia