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Ecolabelling
 

Ecolabelling

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Ecolabel, ecolabeling, sustainability in tourism, sustainable tourism

Ecolabel, ecolabeling, sustainability in tourism, sustainable tourism

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    Ecolabelling Ecolabelling Document Transcript

    • 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 1
    • 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 2
    • 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) 3
    • 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. 4