Ecolabel, ecolabeling, sustainability in tourism, sustainable tourism

1. 26‐Feb‐12
Certification & Ecolabelling
Ecolabelling and Certification • Alternative tourism and not mass tourism
in • Travelers want to believe that their use of
HOTELS tourism facilities and their presence in tourist
destinations will not damage the resources
destinations will not damage the resources
Anup Maharjan • Going green; environment‐friendly
Nimesh Ulak • UNEP: “one of the most promising voluntary
approaches… to attain high environmental
Sushant Tuladhar
standards”
Certification & Ecolabelling (contd) Certification & Ecolabelling (contd)
• Process of assuring consumers and industry • Offered internationally, nationally, or locally by
that the company being assessed has met the industrial organisations as well as, government
set standards, rules and regulations and non‐government organisations
g g g g
• Benchmarking or testing or categorizing or • WTTC, EU, PATA, Danish hotels, Nature Trust
standardization Malta, Polish Hotel Association
• Could vary from production process to • Involves:
production plant – The Tourism Market
– Applicant
• In tourism sector, comprises overall process :‐ – Awarding Body
from procurement of resources to service – Funding Body
delivery to customers – Verifying Body
Certification & Ecolabelling (contd) Benefits
Aims Organization Traders Non‐profit Public Sector Customers
Organizations
• The Tourism Market – Demand for & supply of Resources Staff Ability to Expert input to Leadership Managed
ecotourism and interest of public for preservation awareness influence product design consumption
through
environmental issues education
Corporate Good staff Access new Product Status/PR Promotion
• Funding Body – Organizations that pay for the
Funding Body Organizations that pay for the advantage relations suppliers endorsement Input in Access to
cost of development or management of ecolable through planning new markets
image policies
• Awarding Body – Third party seals of approval Financial Eco‐savings Access to Indirectly, Funding Increase in
benefits capital through image opportunity usage price,
• Verifying Body – operationalizing ecolabelling Reduced reinforcement Penalty value
insurance avoidance
criteria Recycling Possible tax
revenues incentives
• Applicant – Hotels, Tour Operators, Restaurants
* Font X. (2001) Green marketing and management in tourism and hospitality firms
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2. 26‐Feb‐12
Certification for Hotel Buildings Ecolabels for Hotel Buildings
• Resources (energy, water, etc) required for • Green Globe ‐ WTTC
construction, operation, maintenance and • The Green Key (Denmark)
demolition • EU Flower – EU Ecolabel for Tourist Accommodation
• Hence, one of the origins of considerable portion • Nordic Swan
of air, water and soil pollution as well as waste
generation
ti • EKO HOTEL (Polish Hotel Association)
HOTEL (Polish Hotel Association)
• Hotels have much larger ecological impact than • Green Leaf (Germany)
other commercial or residential buildings • Austrian Ecolabel for Tourism (Austria)
• However, tourism performance rely heavily on • Environmental Squirrel (Germany)
neat, clean, natural environment • Ecotel (HVS Eco Service)
• If environment is part of one’s business, • National Ecotourism Accreditation Program (Australia)
protecting the environment means protecting • Green Building Initiative (USA)
one’s business
EU Flower EU Flower
• Adopted by environmental ministers of Europe in
December 1991 • EU Ecolabel for Tourist Accommodation
• Sign of environmental quality certified by an
independent organization and valid throughout Europe
• Applies to sheltered overnight accommodation in
appropriately equipped rooms, including at least a bed,
offered as main service to tourists, travelers and
offered as main service to tourists travelers and
lodgers
• Refers to an accommodation provider having:
– Limited energy consumption
– Limited water consumption
– Reduced waste production
– Favoring the use of renewable resources and of substances
which are less hazardous to the environment
– Promoting environmental education and communication
Nordic Swan Nordic Swan
• A measure of implementing voluntary • A hotel has to operate on a CFC‐free basis and without use
of any active chlorine compounds
ecolabelling scheme in Nordic countries • Newly purchased products cannot contain PVC
• Adopted by Nordic Council of Ministers in • All new toilets not to use more than 6litres of water per
1989; first criteria document produced in 1999 flush
• Responsible for sorting of waste and hazardous waste
p g
• Four basic limit values
b l l • No disposable articles, portion packaging or small packets
– Energy consumption: 235‐460 kWh/m2 allowed in guest rooms or on breakfast buffet
• At least 60% rooms required to be smoke‐free
– Water consumption: 200‐300 litres per guest‐
• 30% suppliers required to deliver in renewable packaging
night
• Compliance with Environmental legislation, possession of
– Active chemical‐technical content: 25‐35g/guest‐ environmental policy and action plan
night • Regular staff training in environment‐related issues
– Volume of unsorted waste: 0.5‐1.5kg/guest‐night
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3. 26‐Feb‐12
Nordic Swan Optional Criteria EKO HOTEL
• Use of non‐fossil and non‐nuclear energy • Initiated by Polish Hotel Association
sources of electricity generation and heating • Criteria for assessing hotel performance:
– Wastewater management
purpose
– Waste management
• Use of ecolabelled consumables, detergents,
g – Water supply and conservation
Water supply and conservation
fittings, fixtures, equipment and food – Energy supply and conservation
• Reuse or recycling of consumed fixtures, – Environmental management
fittings and equipments – Noise protection in hotels and immediate
environment
• Extra points awarded for renewably powered – Green areas, building materials & architecture
vehicles and bicycles available for guests – Initiative for natural environment
– Information about environmental protection in hotel
Green Key Green Key
• The Green Key is a program of FEE • Applies to all organisations with the main activity of
• To develop and manage an eco‐label for environmental and facilitating overnight staying and meetings
sustainability issues in leisure organisations
• Divided into the categories mandatory and optional
• To increase awareness of owner, staff and client of their
potential for environmental and sustainability issues in criteria (O)
their direct (natural) environment and offers perspective to • The mandatory criteria are to be fulfilled in every
act Green Key establishment; with or without a time frame
G K bli h ih ih i f
• The Green Key pursues 4 goals: • The optional criteria are designed primarily for
– Environmental and sustainable education of the owner, the staff
and the client; applicants who wish to pursue more rigorous
– Environmental and sustainable, preservation by the reduction of environmental management
the impacts of the facility; • The International Steering Committee focuses on the
– Economical management as a reduction of the consumption
induce a reduction of the costs; topics in the international criteria set
– Marketing strategy with the promotion of the label and the • It can be decided to use the baseline criteria for
facilities awarded developing a National set of criteria
Green Key Nepalese Context
• International_baseline_criteria_HOTELS_V1.2.
• National Building Codes
doc
– NBC206.pdf (page 7, Lighting and ventilation)
– NBC208.pdf (Sanitary)
• Department of Food Technology and Quality
Department of Food Technology and Quality
Control
• Hotel, Lodge, Restaurant, Bar and Tour
Operator Regulation 2038 BS
– Provisions regarding Environment (Page 20, 28,
39, 49)
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4. 26‐Feb‐12
Service Standard Monitoring Cell Service Standard Monitoring Cell
• To coordinate and execute the monitoring aspects of
service industry • Monitoring Unit (Location & Landscapes)
• Under Tourism Products and Resources Development – Architects, environmental experts, HAN delegated
Department, Nepal Tourism Board (NTB)
experts, NTB officials, Consultants
• Department‐wise Monitoring Units
• Monitoring Unit (Food & Beverage)
MOCTCA NTB – HAN/REBAN delegated experts, DFTQC/GoN experts,
NTB officials, Consultants
Representative Standard Representative • Monitoring Unit (Housekeeping)
from Tourism Committee from Nepal
– HAN delegated experts, NTB officials, Consultants
Industry Division, Tourism Board
MOCTCA • Monitoring Unit (Required Service Level)
SSMC – HAN delegated experts, NTC officials, Consultants
A sample A sample
A sample Conclusion
• Hoteliers are to be encouraged to
incorporate environmentally sound
practices into their daily operations
• Industry self regulation lead to more
than 50 ecolabels in Europe alone
• Recognition, Green Marketing
g , g
• All stakeholders concerned should
join in the effort of promoting
certification, ecolabelling and
industry benchmarking
• Again, if the environment is part of
your business, protecting the
environment means protecting your
business.
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