waste categorybest single resourcemanagementprogrammeimvelo awards 2012 entry
and man created the plastic bagand the tin and aluminium can......and the cellophane wrapper and the paper plate, and this...
introductionThe Vineyard Hotel & Spa is a privately owned Hotel, situated inthe leafy Southern Suburbs of Cape Town.The Ho...
aimThe main aim of the Hotel’s waste policy is to reduce thevolume of waste that goes to landfill to a minimum with the en...
green leaf eco certifiedThe Vineyard Hotel & Spa has recieved a GreenEco-Rating from Green Leaf Eco-Rating program.
waste reduction initiativesWaste Minimisation Facility•	 In April 2003 our waste removal company removed 336 x 240 litre w...
Compact fluorescent and fluorescent bulbs are collected andcrushed on-site. When the crusher is full WastePlan will take t...
VINEYARD HOTEL & SPA WASTE REMOVAL POLICY 2011I ……………………………………………………………………. hereby acknowledge that I have seen andagree t...
waste monitoring 2011-2012Target: Waste recycled 2013, average of 94%                                 Green Leaf Environme...
table of figures for the waste monitoring 2011-2012Waste Stream	              Jul-11	 Aug-11	 Sep-11	 Oct-11	 Nov-11	 Dec-...
waste monitoring 2011-2012 continued...         Recyclables/Waste Percentages Vineyard Hotel                     July 2011...
waste minimisationrecycling initiatives for                                                                               ...
biodegradable picnic bag,                     cutlery & containers1 11/24/2011 11:10:42 AM                                ...
social projects linkedto waste reductionUncorked InitiativeWine bottles corks have also beenremoved from the waste stream ...
•	 Left over bread rolls are frozen and collected once a week by	 St Paul’s Brown’s Farm Soup Kitchen or distribution to t...
waste reduction linked torooms:•	   Towel and linen policy used in rooms: Towels are only laundered	    on long staying gu...
noah project•	 Used soap is donated to the Independent	 Fund-Raising Professional called the Noah	 Project.•	 We have supp...
offices•	 Twin bins were installed in our offices thus ensuring	 that the wet waste stays separate from the dry waste.•	 U...
garden•	 A small percentage of the gardenwaste that the Hotel	 generates on-site is turned into compost on site.•	 The hea...
1. Environmental Responsibility                                                                      Yes/No  1.1    Does y...
2. Sustainable Operations and Management                                                            Yes/No 2.1     Does yo...
community initiativeWe have made our recycling facilities availableto the local community to especially recycleitems such ...
hotel@vineyard.co.za / www.vineyard.co.za       vineyard hotel & spa; P                                                   ...
Vineyard Hotel & Spa Imvelo Awards 2012 Best Single Resource Management Programme
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Vineyard Hotel & Spa Imvelo Awards 2012 Best Single Resource Management Programme

  1. 1. waste categorybest single resourcemanagementprogrammeimvelo awards 2012 entry
  2. 2. and man created the plastic bagand the tin and aluminium can......and the cellophane wrapper and the paper plate, and this was good becauseMan could then take his automobile and buy all his food in one place and He couldsave that which was good to eat in the refrigerator and throw away that which hadno further use. And soon the earth was covered with plastic bags and aluminiumcans and paper plates and disposable bottles and there was nowhere to sit downor walk, and Man shook his head and cried: “Look at this God awful mess. ”by Art Buchwald.For more detailed information, visit our website www.vineyard.co.za.
  3. 3. introductionThe Vineyard Hotel & Spa is a privately owned Hotel, situated inthe leafy Southern Suburbs of Cape Town.The Hotel has 207 guest rooms, a spa and a health & fitnesscentre. In addition to this the Hotel also has four restaurants (theSquare, Garden Lounge, Splash Café and Myoga), an indoor andoutdoor swimming pool and a conference centre with sevenconferencing rooms.The Hotel is situated in 7 acres of magnificent gardens. .5Our Green Vision is: We work in harmony with the environmentand the community, and in partnership with our stakeholders.We Value: Sustainable Growth, Profitability & Success - Longterm success through partnership with employees, guests andthe community.
  4. 4. aimThe main aim of the Hotel’s waste policy is to reduce thevolume of waste that goes to landfill to a minimum with the endgoal being zero waste to landfill.The period of this submission is July 2011 to June 2012. Thishas been a process since 2003 hence we have included someof our history.We have managed to reduce our waste to landfill in April 2003from 336 wheelie bins and 58 loose bags to197 bins to landfillin April 2007 and 53 bins to landfill in June 2012.This equates toin excess of 96% reduction in waste to landfill in9 years while our average occupancy has constantly beengrowing and we have added an additional 41 rooms over thisperiod.Waste reduction is an intergral part of our sustainabilty policy.
  5. 5. green leaf eco certifiedThe Vineyard Hotel & Spa has recieved a GreenEco-Rating from Green Leaf Eco-Rating program.
  6. 6. waste reduction initiativesWaste Minimisation Facility• In April 2003 our waste removal company removed 336 x 240 litre waste bins and 58 loose bags and in June 2003 they removed 255 x 240 litre bins and 30 loose bags. The contractor was visiting our site 7 days per week and removing almost 12 bins per day.• In September 2003 we contracted a waste minimization company SaveAll. Prior to this we were doing a minimum amount of recycling.• When SaveAll started we implemented a rigorous recycling programme which has reduced our waste to landfill significantly. By January 2004 we had reduced the pickups from 7 per week to 4 per week and the volumes had dropped significantly to 132 x 240 litre bins. The cost of removing the 336 bins was very close to the new rate with 4 pickups per week and the cost of having a permanent person in the waste room 7 days per week.• As of March 2007 we have established a good working relationship with pig farmer who now removes all green food waste 7 days per week.• In June 2009 SaveAll, our waste minimization company, was absorbed by WastePlan. They provide a more inclusive service which includes a live website to view your waste and recyclable figures, management of the site and regular visits, on-site weighing of the waste, disposal of hazardous waste and recycling of e-waste.• June 2012 53 bins has been sent to landfill and 96% of our waste recycled.• Signage was installed in the facilty with a flow chart explaing exactly where all the different recyclables must be dropped off. • We communicate our waste minimisation to our guests by: - The battery and the cork collection boxes in the foyer. - Living green facebook page and the green TV channel in the rooms. - Information in the guest folder in the rooms.
  7. 7. Compact fluorescent and fluorescent bulbs are collected andcrushed on-site. When the crusher is full WastePlan will take thishazardous waste and have it disposed of at a recognised landfill siteand a safe disposal certificate will be issued. This is also availableto our staff and the community for the disposal of their spent CFLbulbs from home.Microbial solution called EM (Effective Microbes). This is dosed intothe fat traps and drains and it digests and breaks down the fatsin the pipes thus keeping the pipes clean of blockages, free fromodour and it prevents fats from entering the municipal sewerageline. This is also used to spray on the waste to reduce odours andfor cleaning of the bins.Batteries are collected from the Hotel, staff and guests andremoved from site by WastePlan for safe disposal and a certificateis issued.Our waste area is in a very visible area and we advertise on theexternal wall how many kilograms of waste were recycled theprevious month.WastePlan has erected signage in the waste room to furthersimplify the process and so improve the recycling of our waste.
  8. 8. VINEYARD HOTEL & SPA WASTE REMOVAL POLICY 2011I ……………………………………………………………………. hereby acknowledge that I have seen andagree to the following procedures regarding the removal of waste from the Vineyard Hotel & Spa:1. All waste must be separated according to the following criteria. green trimmings: peels, vegetables a. Wet waste: meat & food scraps b. Dry waste: clean paper, cardboard, foil etc. c. Bottles plastic waste: Glass bottles, cans, plastic containers.2. Food waste must be placed into the heavier duty plastic bags, these should not be filled more than half the capacity of the receptacle (waste bin). When the bins are half full the bag should be tied closed and the next heavy duty bag placed on top and when this is full it should be tied up. Food waste that is contaminated with protein should not be mixed with other food waste.3. At no stage must food waste be allowed to contaminate dry waste i.e. paper, plastic containers, bottles etc.4. The waste bins carrying the dry waste and bottle and plastic waste should be lined with the thinner clear plastic bag and when the bin is three quarters full the bag must be tied.5. All waste which is transported through guest areas to the waste room must be transported in the green wheelie bins provided in the waste area. At no stage may these bins be overloaded, the lids must always be closed and the bins are to be kept clean at all times. The wheelie bins must be emptied upon delivery to the waste room and the bins are to be packed neatly against the left wall.6. When the waste reaches the waste room the bags should be removed from the green wheelie bins, wet waste bags that are further separated into Green Trimmings, bread & dairy must be placed into the appropriate wheelie bins located by the roller shutter door. Mixed Food Waste: Meat & Food Scraps must be placed on the floor in front of the wheelie bins without blocking the entrance. The dry waste and plastic and bottles must be placed up against the back wall so it can be further sorted for recycling. All staff has recieved training7. At no time should the access to the back wall be blocked by waste bags being incorrectly placed. in the waste policy at induction8. At no time should any waste from any area be transported to the waste room in a broken bag. explaining exactly how the9. All waste transported through guest areas must be transported in the green wheelie bins provided. waste should be seperated at………………………………………………… ………………………………………………… source and then transportedSignedDate ………………………………………………… Witness to the waste facility.
  9. 9. waste monitoring 2011-2012Target: Waste recycled 2013, average of 94% Green Leaf Environmental Services – C2E Date: 29/08/2012 VINEYARD HOTEL ANALYSIS (VHS Imvelo Awards)Current: Waste recycled average of 89% Values for Vineyard Hotel are taken from F-A-Hotelier Scorecard for Vineyard (2011).We compared our waste figures from July 2010 to June 2011 to the All values have been certified.submission dates between July 2011 to June 2012, we improved ourwaste recycled percentage from 85% to 89%. Waste Findings for Administration: Waste Indicators Measurement Target ScoredOver this 12 month period the volume of recycling at the Hotel % of deliveries where packaging is returned to the 50% 40% supplier at the time ofprevented the emission of 397 metric tons of CO2 per ‘wet .11 delivery % of waste categories 100% 100%weight’ ton of material recycled. This figure is calculated based on the separated at source % of waste categories 100% 100%difference in energy and therefore carbon dioxide emissions between collected after separation at source % of waste categories placed 100% 100%manufacturing material from raw materials and recycling that material. into a sustainable recycling programmeWe managed to achieve these results due to on-going staff training,signage the presence of a waste minimisation company on-site andother initiatives. Waste Findings for Core Supply Chain: Waste Indicators Measurement Target ScoredWe now report on the kilograms of hazardous waste sent for safe % of deliveries where packaging is returned to the 50% 40% supplier at the time ofdisposal i.e. fluorescent tubes, fabric, foil, i.e. e-waste, bread tags / delivery % of waste categories 100% 100%security tags, are captured and measured. Also due to the additional separated at source % of waste categories 100% 100%training by WastePlan of their staff working in the facility and a reward collected after separation at sourcesystem, our waste statistics have improved ongoingly. % of waste categories placed into a sustainable recycling 100% 100% programme
  10. 10. table of figures for the waste monitoring 2011-2012Waste Stream Jul-11 Aug-11 Sep-11 Oct-11 Nov-11 Dec-11 Jan-12 Feb-12 Mar-12 Apr-12 May-12 Jun-12 Total General Waste 4306 3614 2972 4397 2832 4499 3644 3292 2633 2800 1971 1078 38038Flourescent Tubes 0 0 0 0 0 0 25 0 0 0 0 0 25 Waste to Landfill (Kg) 4306 3614 2972 4397 2832 4499 3669 3292 2633 2800 1971 1078 38063 Fabric for Re-use 0 0 0 0 36 0 0 0 0 0 0 0 36Bread Tags for Wheelchairs 0 0 0 0 0 0 0 51 0 0 0 0 51Food Waste - Pig Farm 7522 7458 8924 7649 8676 10011 6821 11760 10154 12358 10689 11650 113672Food Waste - Bokashi 2728 2162 2713 2491 3528 3194 1929 2345 2553 2855 2361 1995 30854Mixed (CMW) 546 607 599 698 802 734 739 862 1440 1083 919 913 9942White Paper (HI 1) 540 590 702 852 674 572 547 764 869 771 595 455 7931Cardboard (K4) 1104 1259 1071 1210 1264 1108 1119 1202 1677 1803 1070 924 14811Newspaper 459 546 827 722 834 756 599 1044 963 1068 810 700 9328Magazines 339 221 225 851 570 460 302 791 801 1041 803 649 7053Plastic (PE-LD) 538 592 620 553 620 567 597 669 666 763 677 654 7516Plastic (PE-HD + PP) 401 405 517 599 599 661 694 849 868 1061 792 709 8155Plastic (PET) 132 139 142 198 147 160 157 240 229 259 238 252 2293Plastic (PS) 15 23 19 0 0 3 0 4 5 180 74 15 338Plastic (PVC) 6 4 4 16 82 95 200 230 290 154 123 1204Tetrapak 109 99 156 160 176 181 240 387 378 461 390 368 3105Glass 4200 4426 4816 5130 6750 5753 6251 6888 8357 8623 6836 5579 73609Foil 33 43 87 85 106 130 108 186 229 331 181 264 1783Metal (cans) 571 652 793 874 875 806 827 1106 1324 1515 1135 1057 11535E-Waste 0 0 0 0 0 0 12 0 260 0 0 0 272 Waste Recycled (Kg) 19237 19228 22215 22076 25673 25178 21037 29348 31003 34462 27724 26307 303488Total Waste (Kg) 23543 22842 25187 26473 28505 29677 24706 32640 33636 37262 29695 27385 341551 Stats YTD% To Landfill (for the month) 18 16 12 17 10 15 15 10 8 8 7 4 11% Recycled (for the month) 82 84 88 83 90 85 85 90 92 92 93 96 89Recycling Income ( R ex vat) R 1,615.54 R 1,744.96 R 1,928.88 R 2,150.25 R 2,263.44 R 2,077.15 R 2,125.16 R 2,256.39 R 2,573.13 R 2,795.48 R 2,141.04 R 1,926.10 R 25,597.50
  11. 11. waste monitoring 2011-2012 continued... Recyclables/Waste Percentages Vineyard Hotel July 2011 - June 2012 E-Waste 0% Foil Metal (cans) Flourescent Tubes 1% 3% 0% General waste Flourescent Tubes Fabric for Re-use Fabric for Re-use General waste 0% Bread Tags for Wheelchairs 11% Bread Tags for Wheelchairs Glass Food Waste - Pig Farm 0%Plastic (PVC) 22% Food Waste - Bokashi 0% Tetrapak Mixed (CMW) 1% White Paper (HI 1) Plastic (PS) Cardboard (K4) 0% Food Waste - Pig Farm Newspaper Plastic (PET) 33% Magazines 1% Plastic (PE-LD) Plastic (PE-HD + Plastic (PE-HD + PP) PP) Plastic (PE-LD) Plastic (PET) 2% 2% Magazines Plastic (PS) 2% Plastic (PVC) Newspaper Tetrapak 3% Glass Foil White Paper (HI Food Waste - Bokashi Metal (cans) Cardboard (K4) 1) Mixed (CMW) 9% E-Waste 4% 2% 3%
  12. 12. waste minimisationrecycling initiatives for • All plastic mineral water bottles were replaced with glass bottles with a 23% recycled content, except at the pool where we still use plastic for safety reasons. All bottles are sent for recycling. In our Conferencing Department we havekitchen, restaurants & installed water filters which include the ice making machines and we encourage the conference organizers to make use of water carafes on the tables instead ofbanqueting bottled water all together. • Material Safety Data Sheets have been obtained for all the chemicals used in the Hotel and where possible chemicals that are harmful to staff and the environment• A trio-bin system is operated in the Hotel’s staff canteen, Banqueting and have been replaced with environmentally compliant ones. New chemicals are restaurant areas separating the wet waste from the dry with one bin for first checked by a chemical engineer before they are introduced. wet organic waste, one for dry paper type waste and one for plastic, glass bottles and tins. In the kitchen the waste bins are separated into dry waste, • A BES water saving device has been installed in the canopy over the cooking green organic trimmings and protein contained waste. area. This device has a timer and solenoid valve controlling the water usage. This has reduced the water consumption which would otherwise have landed up• Procurement - a green procurement document has been designed, the in the sewerage system. In one year this simple device saves us 678,024 kilolitres main aim being to ensure that whereever possible articles purchased have of water. a recyclable content and chemicals have to be checked to confirm that they are safe for the environment. This department also collects used paper and • LaserFische system installed in our Front Office, thus reducing on paper usage sorts this to send it to the departments for in-house printing. by 21% and reducing our waste generation.• Recycling signage and information posters have been designed and are • Vivreau water filtrate system installed to further reduce the volume of bottled displayed on all bins in Food & Beverage areas. water required in a lounge and restaurant. This system filters tap water and generates either still or carbonated water which is then bottled in high quality• Stainless steel twin bins with wet and dry waste signage present in all reusable glass bottles thus reducing the carbon footprint and waste generated banqueting outlets for the guests to separate their waste. from the bottles we normally send for recycling.• All SAB bottles which can be returned are collected from the various • Plastic picnic hamper containers have been replaced with biodegradable cutlery outlets and collected by Peninsula Beverages and refunds are obtained. and containers made from bagasse with explanatory signage indicating to return to the Hotel to be sent for composting.• Glass jam jars from the restaurants are returned to the suppliers and refunds are obtained. • In June 2012 we started to outsource our canteen lunches and suppers. This should reflect positively on the generation of waste in the kitchen.• Used cooking oil is returned to the supplier Fry More Oils and the hotel is compensated for the used oil. This oil is then passed on to a company Packaging returned in the kitchen: called Cape Used Cooking Oil which uses the old oil in the manufacture of BIODIESEL. From July 2011 till June 2012 the Hotel has purchased 11,900 • Tydstroom chicken supplier takes back their boxes. litres and recycled 5,790 litres for biodiesel. • Milk suppliers as well as all fruit and vegetables suppliers take back their crates. • All ice cream containers are reused in the kitchen.• All our protein contaminated waste is recycled via the Bokashi process • All egg boxes are sent for recycling. which is odour free and this waste is turned into compost in 4 - 8 weeks.
  13. 13. biodegradable picnic bag, cutlery & containers1 11/24/2011 11:10:42 AM C This container is made from M sugarcane waste fibres Y - please return to the hotel This container is made from sugarcane waste fibres CM to be composted. Thank you. MY - please return to the hotel CY to be composted. Thank you. CMY 100% biodegradable packaging K 100% biodegradable packaging
  14. 14. social projects linkedto waste reductionUncorked InitiativeWine bottles corks have also beenremoved from the waste stream and arenow being collected in collaborationwith Amoram Cork. before cork flooring An initiation was launched where every10,000 corks collected Amoram wouldsupply 10m² of free cork flooring. To date90,000 corks have been collected and 24m²of cork flooring has been laid at the EersteRiver Empowerment Centre.To read more on the Uncorked initiativeplease visit www.vineyard.co.zaunder our Living Green & Social Awarenesspage. after
  15. 15. • Left over bread rolls are frozen and collected once a week by St Paul’s Brown’s Farm Soup Kitchen or distribution to the homeless.Bread Tags• As part of our ‘Jump On’ staff participation campaign this year two managers chose to raise awareness regarding the collection of bread tags sent for recycling to raise funds to purchase wheelchairs. These tags collected are mostly from staff as we bake our own bread on-site. This had lead us to investigate the recycling of our security tags to confirm if these could also be added to the bread tags (made from the same material) adding 2 kg to the volume per month.• 50 Kg of bread tags have already been collected.Puro Fair-trade bags• The Puro Fair-trade coffee foil containers are being collected and upcycled and sent back to the Puro coffee company where they have engaged the local community to make shopping bags out of these and generate an income. These were previously going to a landfill site.Definition of Upcycling:“Upcycling is the process of converting waste materials or useless products into newmaterials or products of better quality or a higher environmental value. - Wikipedia ”
  16. 16. waste reduction linked torooms:• Towel and linen policy used in rooms: Towels are only laundered on long staying guests when they throw them in the bath or leave them on the floor. Linen is also only changed for long staying guests when they leave the “please change my linen card on the pillow” This has reduced our water and chemical consumption. .• Energy saving bulbs have been installed in rooms, public areas and the Conference Centre whereas possible. The average dichroic downlighter or incandescent bulb lasts for 3 months where as the energy saving CFL bulb lasts for 5,000 hours thus saving on energy, waste to landfill and labour to change the bulbs. In our newly constructed wing we have used LEDs as well which have an even longer 25,000 hour plus life span even further saving on waste and energy.• Room amenity bottles are refilled by our housekeeping staff.• Dual Flush toilet cisterns reduce our volume of water effluent going to waste.• Washable fabric hand towels are provided in public area restrooms eliminating the need to use paper towels.• LaserFische system installed at reservations and Front Office Department, thus reducing on printing by 21% and reducing our waste generation.• Used soap is donated to the Noah Community Project.
  17. 17. noah project• Used soap is donated to the Independent Fund-Raising Professional called the Noah Project.• We have supplied 100 kg of soap to the Noah Project. We have also bought back from the project and use it as gifting for guests. • This is an environmental and socially sound initiative which started in Khayelitsha in 2010.• This is a job creation project where used soap is cleaned and broken up into new soap using glycerine to bind it.• The members divert soap from landfill sites and recycle the ingredients of high quality soap creating a beautiful and eco-friendly bar of soap.• This innovative social and environmental income generation initiative for older persons in Khayelitsha has allowed the Noah participants to earn an extra R230 per month.
  18. 18. offices• Twin bins were installed in our offices thus ensuring that the wet waste stays separate from the dry waste.• Used paper is used for internal printing and memos thus getting maximum use out of this resource before it goes for recycling.• E-waste in the form of old printers, monitors, keyboards, etc are removed by WastePlan our waste minimisation company who dismantle the equipment and what they can’t re-use is disposed of in an environmentally safe manner.• Used printer cartridges are returned and we get a refund on them.• 272 Kg of e-waste was recycled over this period.laundry• All the washing machines were recalibrated to reduce our chemical and water usage.• Old linen and towels are donated to staff and charities.• Bleach was replaced by oxygenated bleach which is less harmful.
  19. 19. garden• A small percentage of the gardenwaste that the Hotel generates on-site is turned into compost on site.• The heavy duty green waste is collected by a reputable waste contractor U-SaveWaste and delivered to the closest municipal transfer site where it is turned into mulch and compost. We in turn buy back the organic compost from Soil & More Reliance who manage the transfer sites thus closing the loop.• When tree fellers are on site, the cut material is sent through a chipper and this is used as mulch on site.• Cigarette bins have been installed in the garden and patio areas which enable guests to safely dispose of their cigarette butts in a way that does not pollute the environment. Only organically certified compost and fertilizers are used so there is no leaching of chemicals into the groundwater or the Liesbeek River which runs through our property.• Zero to Landfill Organics remove our soft garden waste, between 1 and 2 bakkie loads per week. This is mixed on their site with food waste to generate compost and we have bought some of this product back.
  20. 20. 1. Environmental Responsibility Yes/No 1.1 Does your facility have a responsible purchasing policy? Yes 1.2 Does your facility measure its energy consumption and implement measures to decrease Yes 1.3 overall consumption? Does your facility measure its water consumption and implement measures to decrease Yes Responsible Tourism overall consumption? Requirements Compliance 1.4 Does your facility implement measures to reduce greenhouse gas emissions and other contributions to climate change? Yes score SANS 1162:2001 1.5 Does your facility have a waste management plan to address both solid and liquid waste? Yes 1.6 Does your facility limit the use of harmful substances, such as pesticides, and substitute Yes Adjudicated by Green Leaf 1.7 these with more environmentally friendly alternatives? Does your facility implement measures to reduce pollution, such as noise and light etc.? Yes Eco-Rating Program 1.8 Does your facility comply with national and international requirements governing the trade Yes in listed, endangered, or threatened species? 1.9 Does your facility prohibit keeping any wildlife without the required permits and N/A 4. Economic Responsibility Yes/No appropriate enclosures? Does your facility use fair and equitable process for recruiting and promoting staff, 4.1 in relation race, gender, and disabilities? Yes 1.10 Does your facility use indigenous plant species for landscaping and restoration? Yes 4.2 Does your facility employ people from the neighbouring community? Yes 4.3 Does your facility provide training opportunities for your staff? Yes 1.11 Does your facility take measures to eradicate alien invasive plant species? Yes 4.4 Does your facility purchase local and fair trade goods and services? Yes 1.12 Does your facility contribute to local biodiversity conservation e.g. supporting nature Yes 4.5 Does your facility support small enterprises? Yes reserves etc.? Does your facility pay employees a living wage that is equal to or above the legal 1.13 Does your facility avoid having a negative impact on the surrounding natural areas and Yes 4.6 minimum? Yes rectify any problems should they arise? Does your facility prohibit child labour, forced labour, and sexual exploitation? 1.14 Does your facility provide environmental information to visitors so that they can reduce Yes 4.7 Yes their impact on nature and use of natural resources? Does your facility report on the use of guest contributions in a transparent 4.8 manner? Yes 1. Environmental Responsibility 4. Economic Responsibility No No Yes 0% 0% 100% Yes 100%
  21. 21. 2. Sustainable Operations and Management Yes/No 2.1 Does your facility comply with all the relevant legislation and by-laws? Yes 2.2 Does your facility have all the necessary licenses and permits? Yes 2.3 Does your facility have a responsible tourism policy? Yes 2.4 Does your facility have a long-term sustainability management system? Yes 2.5 Is your facility evaluating the effectiveness of actions to improve your sustainability? Yes Does your facility facilitate create awareness and train staff about responsible 2.6 tourism? Yes 3. Social and Cultural Responsibility Yes/No Does your facility make publically available information about its responsible 3.1 Does your facility contribute to the protection of sites that are of historical, 2.7 tourism and sustainability activities? Yes archaeological, cultural, and spiritual importance that are located on your Are your promotional materials accurate, complete, and do not make misleading property? Yes 2.8 claims about sustainability or what can be delivered? Yes 3.2 Does you facility provide local communities or residents, where applicable, Does the design and construction of your facility respect the natural and / or cultural reasonable access the sites that are of historical, archaeological, cultural, and 2.9 heritage surroundings? Yes spiritual importance that are located on your property? Yes Does your facility provide access for people with disabilities and special needs? 3.3 Does your facility jeopardise the provision of basic services, such as water, energy, and sanitation, to neighbouring communities? No2.10 Yes 3.4 Does your facility incorporate local art, architecture, and cultural heritage into its Does your facility invite customer feedback and take corrective measures where operations, design, décor, food and shops? Yes2.11 necessary? Yes 3.5 Does your facility support local development initiatives in consultation with the people from the local area who are affected? Yes 3.6 Does your facility provide opportunities for visitors to purchase local products and 2. Sustainable Operations and Management services? Yes 3.7 Does your facility prohibit the sale, trade or display of historical and archaeological artefacts without a permit? Yes No 3.8 Does your facility have a code of behaviour for visits to local cultural, historical and 0% religious sites or communities? No 3.9 Does your facility provide information to its staff about HIV/AIDS and general well- being? Yes Yes 100% 3. Social and Cultural Sustainability No 22% Yes 78%
  22. 22. community initiativeWe have made our recycling facilities availableto the local community to especially recycleitems such as Tetra Pack and other generalrecyclables, but also for batteries which needto be sent for disposal as hazardous waste.We currently have 13 community members whoregularly deposit their recycling at the Hotel.conclusionIt is the intention of the Vineyard Hotel & Spato constantly improve on its green procurementand waste policy to a point where everything isbiodegradable or recycled and where we have avery small volume of waste going to landfill.
  23. 23. hotel@vineyard.co.za / www.vineyard.co.za vineyard hotel & spa; P thank you .O.Box 151 Newlands, 7725, Colinton Roadt. +27 (0)21 657 4500 / f. +27 (0)21 657 4501 (off Protea Road), Newlands, 7700, Cape Town, South Africa

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