This unit discusses managing energy, water, and waste in accommodation operations. It covers understanding current consumption and production levels to establish a baseline, setting benchmarks and targets for improvement. Key areas for reducing resources are identified, such as guest rooms, kitchens, offices, and pools. Regular monitoring and evaluation allows operators to track progress toward sustainability goals. The overall aim is to adopt responsible practices that minimize environmental impacts and costs while meeting consumer demand.

1. UNIT 10. RESPONSIBLE ACCOMMODATION
OPERATION: MANAGING ENERGY, WATER & WASTE

2. Unit outline
Objectives
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
accommodation operations
• Explain procedures for saving water in accommodation
operations
• Explain procedures minimising waste in accommodation
operations
• 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
Topics
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

3. TOPIC 1. TOURISM AND THE
ACCOMMODATION SECTOR OVERVIEW
UNIT 10. RESPONSIBLE ACCOMMODATION
OPERATION: MANAGING ENERGY, WATER AND WASTE

4. The accommodation sector
Homestays
Hotels

5. How the accommodation sector adds value
Stay
longer
See and
do
more
Spend
more
More
jobs &
income

6. Where the accommodation sector adds value
• Jobs and income
• Government revenue
• Infrastructure development
• Supports socio-economic strategies
• More foreign direct investment

7. 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

8. Vietnam 3-5 star hotel sector:
Key operating figures
3 4 5
2011 2012 2011 2012 2011 2012
Avg. number of rooms 55 60 101 113 243 243
Avg. occupancy 66% 69% 59% 59% 57% 56%
Avg. room rate (USD) $46 $47 $93 $88 $123 $125
Avg. RevPAR (USD)#
$30 $32 $55 $52 $71 $70
EBITDA^
19% 27% 38% 29% 28% 35%
Grant Thornton 2013, Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam
^ EBITDA = Earnings before interest, tax, depreciation & amortisation
# RevPAR = Revenue per available room

9. Count of 3-5 star hotels across Vietnam
Grant Thornton 2013, Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam

10. Impacts of unsustainable practices in the
accommodation sector
• High energy use
contributes to global
warming
• 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
to natural disasters

• Economic leakage can
further entrench poverty
•Large scale developments can
restrict local access to natural
resources
•Unfair employment
conditions can restrict socio-
economic development

11. Consumer demand for sustainable hotels
Leisure travellers
• 87% of leisure travellers
believe it is important that
a hotel is environmentally
friendly
• 75% of leisure travellers are
influenced by a hotel’s
environmental policies
when deciding on a hotel
Business travellers
• 90% of business travellers
look to green while away
• 38% of business travellers
have taken steps to
determine whether a hotel
is green
• 40% of business travellers
are willing to pay more for
green lodgingSource: Slye, J. 2009, ‘Hotels: What’s Keeping You From Going
Green?’, TriplePundit, Available [online]:
http://www.triplepundit.com/2009/11/hotels-whats-keeping-you-
from-going-green (Accessed May 2013)
Source: Weissenberg, A., Redington, N. & Kutyla, D. 2008, The staying
power of sustainability: Balancing opportunity and risk in the
hospitality industry, Deloitte LLP

12. 3-5 star hotels acting responsibly in Vietnam
• Report major changes in
awareness55%
• Have an environmental plan in
place82%
• Strongly taking measures to
improve energy efficiency &
reduce waste
65%
• Conduct environmental training31%
• Aim to achieve the VNAT Green
Lotus Label50%
Source: Grant Thornton 2013,
Vietnam Lodging Industry Hotel
Survey 2013, Grant Thornton, Vietnam

13. Benefits of going green
•Cost savings through
efficiency
•Competitive advantage

•Improved resilience to the
effects of climate change
•New customers

•Increased customer
loyalty
•Preparedness for new
legislation
•Minimise reduced revenue
from increased operating
costs and loss of
competitive advantage


14. TOPIC 2. THE ISSUE OF WATER, ENERGY
AND WASTE IN THE ACCOMMODATION SECTOR
UNIT 10. RESPONSIBLE ACCOMMODATION
OPERATION: MANAGING ENERGY, WATER AND WASTE

15. 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…?

16. 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

17. Achieving sustainability
Energy
Water
Waste

18. 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
• Others?

19. 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?

20. 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
is part of glaciers
2%
300conflicts
have been caused
by water resource
issues
Water consumption
has increased
4 times
in the 50 last years but the
population has only doubled
> 4 billion
live in countries
facing water scarcity
people
> 97%

21. Energy use in accommodation
• Lighting
• Heating and cooling
• Power appliances
• Cooking
• Refrigeration
• Office equipment
• Others?

22. Energy waste in accommodation
 Poor maintenance of electrical equipment
 Purchase of energy inefficient appliances
 Inefficient heating and cooling practices
 Leaving electrical appliances on
 Others?

23. 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

24. 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

25. 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
• Others?

26. 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?

27. Why should we minimise waste production?
2600 tones
of waste is produced
in Hanoi per day
5.3 kg
of waste is produced
on average per
person per day
The quantity of
waste produced
by the Asia
Pacific region
will
double
by 2030
of waste is
recycled
worldwide<10%

28. Financial. You are throwing away
money!
Environmental. You are destroying
important ecological processes that can
affect your own health.
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

29. TOPIC 3. IMPLEMENTING WASTE, WATER &
ENERGY MINIMISATION ACTIONS
UNIT 10. RESPONSIBLE ACCOMMODATION
OPERATION: MANAGING ENERGY, WATER AND WASTE

30. Energy, water, waste
reduction
Patterns of
use
Equipment
External
factors
The key elements of energy, water and waste
minimisation

31. The basic principles of waste management:
The 3Rs
• To use things with
care to reduce the
amount of waste
generated
Reduce
• To repeat use of
items or parts of
items
Reuse • To use waste as
resources
Recycle

32. What can be reduced, reused and recycled?

33. Decomposition rates of different types of
products

34. Reducing energy consumption in guest rooms
Others:
- Power control
- Maintenance
- Awareness
- Bathroom hot water
Windows
Lights
Electrical
appliances
Ceilings
AC use

35. Considerations for reducing energy
consumption in the pool, garden and grounds
Windows
Pool temperature
& energy source
Room
temperature
Indoor and
garden lights
Others:
- Maintenance
- Sauna & steam room timers

36. Considerations for reducing energy in common
areas and the dining room
Type of
lights
Doors &
ventilation
Others:
- AC settings
- Maintenance
Windows

37. Considerations for reducing energy
consumption in the office
Natural
light
Ventilation
Type of
lights
Computer
power useOthers:
- Power use of other electrical appliances

38. Considerations for reducing energy
consumption from transport
Vehicle type
Tyre
pressure
Maintenance
Others:
- Staff transport
- Off-site meetings
Tinted
windows

39. 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

40. Considerations for reducing water consumption
in the laundry
Type of
washing machine
Load size
Others:
- Maintenance

41. 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

42. Considerations for minimising general waste

43. Considerations for minimising waste from the
kitchenPolicy on plastic bag provision

44. 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

45. 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

46. Key steps in reducing consumption of energy
and water & production of waste
IDENTIFY BASELINE
• Understand existing levels and forms of energy,
water and waste
SET BENCHMARKS
• Set performance benchmarks and targets
AUDIT PERFORMANCE
• Identify inefficiencies and wastage and options for
improvement
TAKE ACTION
• 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

47. 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:
– Volume
– Financial value
– Type (forms)
• Enable forecasting and target
setting for improved performance
Picture sources:
http://www.tapwater.org/news/p/7

48. Creating a baseline for energy and water
consumption
Collect
• Utility bills
Collate
• Data
Calculate
• Consumption and costs
Picture sources:
http://adventurejay.com/blog/index.php?m=01&y=13&entry=entry130128-210431
http://en.wikipedia.org/wiki/File:SHARP_ELSIMATE_EL-W221.jpg
http://en.wikipedia.org/wiki/File:Studying.jpg

49. Example of collated data for electricity use and
the calculated usage and cost
DATE OF ELECTRICTY
READING
USAGE FOR PERIOD
(kW)
RATE (VND/kW) COST (VND)
1/01/2014 1,500 3,500 5,250,000
1/04/2014 2,000 3,500 7,000,000
1/08/2014 1,800 3,500 6,300,000
1/12/2014 1,325 3,500 4,637,500
TOTAL 6,625 23,187,500
Total electricity usage
over 1 year period =
Baseline usage
Total electricity cost
over 1 year period =
Baseline cost

50. 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/

51. 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 wasteTo 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)

52. 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

53. 2. Set performance benchmarks and targets
Performance benchmarks
• National or international industry
average
• Can vary for different levels of
accommodation
• Helps establish potential savings
opportunities
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
room
– Waste: Average tonnes of waste /
guest / night
• Benchmarks can also be performance
targets
• Target reduction amount = Target -
Baseline

54. 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

55. Some examples of industry benchmarks of
Hanoi 5 star hotels
ITEM BENCHMARK
Average room temperature 26-27 degrees C
Average occupancy 230 rooms/night
Electricity 120kwh/occupied room
Water 1.08m3/occupied room
Gas 0.22m3/occupied room
Diesel 4.68 litre/occupied room

56. 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

57. 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
Goal:
 Identify current types and
volumes of waste
 Distinguish sources of waste
 Identify poor practices in
procurement of goods and
waste disposal
 Identify potential savings
and low cost or no cost
improvements
 Identify potential longer-
term capital improvements

58. Guiding principles for developing good audit
checklist questions
• Administration & communication
• Lighting
• Heating, ventilation and AC
• Pool, garden and grounds
• Kitchen
• Office
• Vehicles and transport
• Recycling
• Purchasing and supplies
• …
1. Consider all
accommodation sections /
areas and processes
• 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

59. Lighting energy audit questions
Types Usage External factors
• 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

60. Heating, Ventilation, Air Conditioning (HVAC)
energy audit questions
Types Usage External factors
• 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
is unoccupied?
• Is air conditioning and heating setback
when weather permits?
• Has direct conditioning of unoccupied
areas (corridors, stairwells, storage
rooms, etc) been minimised?
• 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

61. Pool, garden, grounds energy audit questions
Types Usage External factors
• 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

62. Kitchen energy audit questions
Types Usage External factors
• Is dishwasher low energy rated?
• Are refrigerators most energy efficient
models?
• Does range use induction technology?
• Is equipment left on standby during
slow times or afterhours?
• Is oven operated only when full?
• Are dishwashers only run when full?
• Are refrigerators set to most efficient
temperature?
• Is kitchen equipment cleaned
regularly?
• Is regular maintenance scheduled?
• Are oven seals and hinges operating
correctly?
• Are burners maintained and clean?
• Is the water temperature and rinse
pressure set to manufacturers
recommended settings?
• Are refrigerator doors and seals in
proper condition to close tightly
without leaks?
• Are refrigerator coils clean and dust
free?
• Is the freezer frost free?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia

63. Office energy audit questions
Types Usage External factors
• Is office equipment the most energy
efficient models (generally Energy
Star)?
• Are computers, monitors, printers,
copiers and other office equipment
turned off when not in use?
• Are computers, monitors, printers,
copiers and other office equipment
set for “sleep” or energy saving
mode?
• Is equipment recycled or properly
disposed of at end of use?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia

64. Vehicles and transportation energy audit
questions
Types Usage External factors
• Are company vehicles most fuel
efficient models available for your
business’s requirements?
• When purchasing a new vehicle is fuel
efficiency prioritised?
• Are employees encouraged or
incentivised for taking public transport
or carpooling?
• Do company vehicles receive regular
maintenance?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia

65. Administration and communication energy
audit questions
Communication and policy initiatives Employee and guest engagement Energy monitoring
• Has the need to be more energy
efficient been broadly communicated
within the business?
• Has a management team been
organised to provide strategy and
leadership around energy efficiency?
• Has an energy management plan or
savings plan been developed?
• Have internal policies and procedures
been developed around energy
efficiency and management?
• Are energy conservation/efficiency
posters displayed throughout the
facilities?
• Are reward/acknowledgement
programs provided for employees
who conserve energy?
• Are employees and guests provided
education around energy efficiency?
• Are employees provided regular
updates on energy usage and progress
towards energy savings?
• Is energy usage regularly metered,
monitored and recorded?
• Is energy use benchmarked against
industry best practice?
• Have energy savings targets been set?
• Are energy costs and program
performance included in financial and
business reviews?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia

66. Bathrooms water audit questions
Types Usage External factors
• Are toilets single flush?
• Are toilets dual flush?
• Are urinals cyclical (‘fill and dump’)
flushing?
• Do urinals have automatic sensor
flushing?
• Are taps mixed (both hot and cold
together) or separate?
• Do sink taps have flow regulators and
aerators?
• Do showers have water saving
showerheads?
• Is hot water heater and piping
insulated?
• Are hot water heaters switched off at
night?
• Are signs or information
communicated to guests explaining
requested water saving actions?
• Are hot water heaters’ temperatures
set too high?
• Are the taps, showers and toilets
leaking/running?
• Are there leaks in the hot water
heaters?
• Are the cistern rubber seals on toilets
replaced regularly?
• Is the flow rate for showers, toilets
and taps within the manufacturer’s
recommended range?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia

67. Pool, garden and grounds water audit
questions
Types Usage External factors
• Does swimming pool have a cover?
• Are native vegetation and/or low-
water plants used for landscaping?
• Is compost used?
• Are drip hoses used?
• Is non-tap (drinking) water used for
irrigation?
• Does building have one or more
rainwater tanks?
• Is pool water temperature set to
minimum required for comfort?
• Is indoor pool air temperature set 1C
above water temperature to minimise
evaporation?
• Are water hoses used for cleaning
floors, sidewalks and car parks?
• Is water recycled in water features?
• Have pool equipment and meters
been monitored for leaks?
• Are there any leaks in piping,
swimming pool or hoses?
• External factors
• Are filters cleaned through
backwashing on a regular basis?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia

68. Kitchen and laundry water audit questions
Types Usage External factors
• Are taps mixed (both hot and cold
together) or separate?
• Do sink taps have flow regulators and
aerators?
• Is wok waterless?
• Is dishwasher most water efficient
model?
• Are hot water heaters switched off at
night?
• Are hot water heaters’ temperatures
set too high?
• Is wok range flow rate set too high?
• Are staff adequately trained to
operate dishwashers?
• Are the taps leaking/running?
• Are there leaks in the hot water
heaters?
• Are dishwashers regularly
maintained?
• Is the flow rate for taps within the
manufacturer’s recommended range?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia

69. Administration and communication water audit
questions
Communication and policy initiatives Employee and guest engagement Water monitoring
• Has the need to conserve water been
broadly communicated within the
business?
• Has a management team been
organised to provide strategy and
leadership around water
conservation?
• Has a water management plan or
savings plan been developed?
• Have internal policies and procedures
been developed around water
conservation and management?
• Are water conservation posters
displayed throughout the facilities?
• Are rewards / acknowledgement
programs provided for employees
who are conserving water?
• Are employees provided education
around water conservation?
• Are employees provided regular
updates on water usage and progress
towards water savings?
• Is water usage regularly metered,
monitored and recorded?
• Is water use benchmarked against
industry best practice?
• Have water savings KPIs and targets
been set?
• Are water costs and program
performance included in financial and
business reviews?
• Do you know your water costs?
• Are monthly water bills reviewed for
accuracy?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia

70. Waste audit questions: Recycling
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
• Are recycling bins provided for plastic, glass, paper, aluminium?
• Are there recyclable materials in the general waste bins, i.e. cans/bottles?
• Is there high contamination in recycling bins, i.e. garbage in paper
recycling bins?
• Is paper recycled?
• Are waste bins provided at each desk in offices and guest rooms?
• Are general waste and recycling bins located in convenient locations?
• Are employees and guests informed and provided information on
recyclable materials and goals?

71. Waste audit questions: Administration and
communication
Communication and policy initiatives
• Has the critical need to reduce waste and
recycle been broadly communicated within your
business?
• Has a management team been organised to
provide strategy and leadership around waste
reduction and recycling?
• Has a waste reduction and recycling plan been
developed?
• Have internal policies and procedures been
developed around waste reduction and
purchasing?
Employee engagement
• Are waste reduction/recycling posters displayed
throughout the organisation?
• Are rewards/acknowledgement programs
provided for employee who recycle and reduce
waste?
• Are employees provided education around
waste reduction and recycling?
• Are employees provided regular updates on
recycling and progress towards waste
reduction?
Waste, materials and recycling tracking
• Are waste, materials (stationary, paper, supplies,
food, guest room products, etc) and recycling
regularly monitored and recorded?
• Have material, recycling and waste reduction
KPIs and targets been set?
• Are material, waste and recycling program
performance included in financial and business
reviews?
• Are monthly waste, material and recycling bills
reviewed for accuracy and efficiency?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian
Government – Department of the Environment, Water, Heritage and the Arts,
Australia

72. Waste audit questions: Supplies and purchasing
(bathroom, kitchen, housekeeping)
• Are paper and stationary products made
from recycled content? If yes, what
percent is recycled (5,30,100%)?
• Are toner and printer cartridges
remanufactured?
• Are cleaners supplied with
environmentally friendly cleaning
products?
• Are bathroom tissue and paper towels
made from recycled content?
• Is food sourced from local producers
whenever possible?
• Is organic food purchased?
• Are disposable dishes, cups and utensils
used for in house dining or takeaway
meals?
• Do employees use disposable dishes and
utensils?
• Are there paper or stationary products
that are rarely used?
• Are toner and printer cartridges recycled?
• Is there obvious waste of unused items i.e.
office stationary, food, etc?
• Have staff that purchase supplies been
informed of waste reduction policies and
initiatives?
• Are ‘green’ supplies purchased?
• Are there high levels of food in kitchen
waste bins?
• Are there high levels of food in restaurant
and café waste bins?
• Are plastic bags automatically given to
guests for takeaway meals?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian
Government – Department of the Environment, Water, Heritage and the Arts,
Australia

73. Waste audit questions: Office
• Can all copiers/printers/faxes print double sided?
• Are all computers and printers default settings set to
print double sided?
• Is office equipment recycled or properly disposed at
end of use?
• Does the company send paper invoices?
• Does the company send out paper advertisements or
promotions?
Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian
Government – Department of the Environment, Water, Heritage and the Arts,
Australia

74. Understanding the existing situation with
waste
Conducting a waste quick scan
A waste quick-scan should occur
before conducting the walk0-through
audit to understand the existing
situation of waste.
Key steps
1. Distribute rubbish bins of a
known volume in key locations
2. When full, visually scan contents
to determine approximate % of
each type of rubbish.
3. Empty bin/s and repeat process
over 1-2 days.
4. Calculate the volume of waste for
each type of item by multiplying
the size of the bin (e.g. in litres)
by the % of types of waste.
Picture source:
http://www.banthebottle.net/government/do-you-really-know-what-is-inside-bottled-water/

75. Example of waste quick scan results
DATE / TIME LOCATION
BINSIZE
PLASTICBOTTLES
GLASSBOTTLES
METALCANS
MILKCARTONS
CARDBOARD
PAPER
ORGANIC
OTHER (LIST)
01/01/14; 11:00 Kitchen 50L 20% 5% 10% 5% 50% 10% broken
crockery
01/01/14; 17:00 Kitchen 50L 10% 15% 5% 10% 60%
03/01/14; 17:00 Lobby 50L 20% 10% 20% 35% 10% 5% plastic bags
11/01/14; 10:00 Guest
room
30L 40% 5% 5% 20% 30%
15/01/14; 17:30 Office 50L 10% 20% 55% 5% 10% plastic
packaging

76. Example of waste quick scan results:
Analysing kitchen waste
Plastic bottles
20%
Organic waste
50%
Glass bottles
5%
Metal cans
10%
Milk cartons
5%
Others
10%

77. 4. Planning and implementing actions to
improve sustainability
• Use results of audits and waste quick scan to
understand energy and water use and waste
production patterns
• Prioritised audit results according to frequency
and / or incidence
• Identify opportunities to reduce water and
energy use and minimise waste production
• Assign responsibilities, timeframes and
performance indicators

78. Example of how to evaluate waste
minimisation opportunities and requirements
SECTION 1: KITCHEN
Common waste
item
Current disposal
procedure
Opportunities to
minimise
Requirements
Paper serviettes Landfill Compost Develop and use composting system
Plastic bottles Separated for
recycling
Provide separate bin for recyclable
plastics
Food scraps Landfill Compost (except meat
and fish)
Develop and use composting system
Tin cans Landfill Separate for recycling Provide separate bin for recyclable
metal
…
SECTION 2: GUEST ROOMS / HOUSEKEEPING
…

79. Example of waste, water & energy reduction
action plan
WATER EFFICIENCY ACTION PLAN
Description Cost Responsibility Time frame
Install flow restrictors on taps VND 1,500,000,000 Maintenance manager 07/2014
Educational signage VND 2,000,000 Senior manager 02/2014
ENERGY EFFICIENCY ACTION PLAN
Description Cost Responsibility Time frame
Efficient lighting in hotel lobby VND 800,000,000 Maintenance manager 04/2014
Educational signage VND 2,000,000 Senior manager 03/2014
WASTE MANAGEMENT ACTION PLAN
Description Cost Responsibility Time frame
Recycling bins for common areas VND 400,000,000 Grounds manager 03/2014
Waste management staff training VND 4,000,000 Senior manager 03/2014

80. Gaining commitment and action from guests
and staff to act sustainably
GAIN
COMMITMENT
AND ACTION
THROUGH
Policy Training
Brochure
ReportingSigns and
posters
Sustainability
teams and
leaders
Rewards

81. 5. Monitor, evaluate and adjust
• Continually monitor and review
performance by:
– Re-implementing walk-through audits
– Basic observational surveys
– Conducting waste quick scans
• Evaluate areas in which poor practices are
continuing against the recommended
actions and implement alternative
solutions
• If targets / benchmarks appear
unattainable consider readjusting
• Reinforce positive actions

82. TOPIC 4. OVERVIEW OF
VIETNAM’S GREEN LOTUS CERTIFICATION
UNIT 10. RESPONSIBLE ACCOMMODATION
OPERATION: MANAGING ENERGY, WATER AND WASTE

83. Green Lotus label requirements
Meet standards on
environmental
protection and
sustainable
development
Make efforts to
protect the
environment
Use natural
resources and
energy efficiently Contribute to the
preservation of
heritage and
development of the
local economy,
culture and society
Pursue sustainable
tourism
development

84. 25 BONUS
CRITERIA
Green Lotus criteria
Basic
30
criteria
A,B,C, D
Encouraging
29
criteria
A,B,C,D
High
22
criteria
A,B,C,D

85. Examples of Green Lotus criteria
A SUSTAINABLE MANAGEMENT
A1 Availability of plan(s) in written document and implementation of the management
system for sustainable development according to actual conditions and scale of the
tourist accommodation establishment. Above mentioned plans shall include a plan for
natural and social environmental protection.
A1.4 Availability of annual plan on implementation of social and cultural activities (both inside
and outside of the tourist accommodation establishment)
A2 The staff are given periodical training on the importance of and the solutions to
protecting the environment, the issues of culture, society and health.
A2.2 The staff are trained on cultural and social issues (once a year)

86. Examples of Green Lotus criteria
B Maximise socio-economic benefits for local society
B2 Priority in recruitment of laborers having local residence cards or people coming from less
developed economic regions and provision of additional training if necessary
B2.1 Availability of policies on recruiting local people, people from remote regions and less
developed economic regions
B3 Priority in usage of services and goods which are domestically or locally produced in the
tourist accommodation establishments business activities
B3.1 Priority in usage of locally made products or local raw materials without exhausting natural
resources
B5 Fairness in recruitment of local women and ethnic minority people living in the locality,
including manager position; no child labour usage
B5.1 Existence of gender-equality regarding staff employment
B5.2 Availability of policies to support female employees (maternity, training, consultation on
reproductive health, etc.)

87. Examples of Green Lotus criteria
C Minimization of adverse impacts on cultural and natural heritage
C2 Application of local traditional culture in the tourist accommodation establishment’s
architecture, decoration, preparation, presentation of food and musical performance
activities, etc.
C2.1 Expression of local culture and traditions in the tourist accommodation establishment’s
architecture, activities and services it provides
C4 Reservation of biodiversity, ecosystem and landscapes
C4.1 No catching of wild animals unless that activity aims at conservation purpose and is allowed
by the law
C4.2 No selling of souvenirs and food made from wild animals and plants protected by law and
international protocols

88. Examples of Green Lotus criteria
D Minimization of negative impacts on the environment
D1 Resource conservation
D1.1 Purchase of products packaged in bulk (wholesale) in order to reduce packaging and
waste
D1.16 Energy saving mode is set for computers or computer screens and “energy saving label”
put on office equipment
D2 Pollution minimization
D2.4 Utilization of old bed sheet and cloths for other purposes
D2.3 Re-usage of toilet paper and soap left-over in guests’ rooms

89. I need to wake up
I need to shake up
I need to speak out
Something’s got to break up
I’ve been asleep
And I need to wake up
Now
I am not an island
I am not alone
I am my intentions
Trapped here in this flesh and bone
Oh I need to move
I need to wake up
I need to shake up
I need to speak out
Something’s got to break up
I’ve been asleep
And I need to wake up
Now
I want to change
I need to shake up
I need to speak out
Something’s got to break up
I’ve been asleep
And I need to wake up
Now
Have I been sleeping?
I’ve been so still
Afraid of crumbling
Have I been careless?
Dismissing all the distant rumblings
Take me where I am supposed to be
To comprehend the things that I can’t see
Cause I need to move
I need to wake up
I need to change
I need to shake up
I need to speak out
Something’s got to break up
I’ve been asleep
And I need to wake up
Now
And as a child
I danced like it was 1999
My dreams were wild
The promise of this new world
Would be mine
Now I am throwing off
the carelessness of youth
To listen to an inconvenient truth
That I need to move
I need to wake up
I need to change

90. Let’s finish with some more fast facts!
• If energy makes up a quarter of your business costs, then a 20% energy
savings reflects a 5% increase in overall profit1
• Every 1⁰C increase on the thermostat will increase energy use by about
15% in winter3
• Every 1⁰C decrease on the thermostat will increase energy use by about
10% in summer3
• You can save as much as 10% a year on your heating and cooling costs by
simply turning the thermostat back by 1⁰C3
• Increasing a refrigerator’s temperature by only 1⁰C can reduce its energy
consumption by 2-4%2
• Each tonne of paper that is recycled saves: Almost 13 trees; 2.5 barrels of
oil ; 4100 kWh of electricity; 4 cubic metres of landfill; 31,780 litres of
water3
(1) NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
(2) Carbon Trust, Hospitality saving energy without compromising service, Sector Overview (CTV013), Carbon Trust, UK, 2007
(3) Sustainability Victoria, HVAC TIPS (Heating, Ventilation and Air Conditioning), http://www.sv.sustainability.vic.gov.au

91. Xin trân trọng cảm ơn!
Thank you!