The tourism industry has experienced continued growth and deepening ‎diversification to become one of the fastest growing economic sectors in the worldwide tourist arrivals in foreign countries have increased by 4.6% in 2015 reaching nearly 1,184 million arrivals and generated US$ 1.5 trillion in export earnings. UNWTO forecasts a growth in international tourist arrivals of between 3.5% and 4.5% in 2016.

 

Nowadays, tourism represents 35% of the world’s exports of services and over 70% in some developing countries. However, this growth often comes with unsustainable consumption practices endangering ecosystems and natural resources.

 

There is hence a need for greener hotels that are at the heart of the tourism industry. Hotel guests are more conscious of environmental problems and have started to consider the environment in their accommodation choice. This is also becoming valid for luxury hotels. The development of eco-labels is thus helping tourists in their choice. Without cutting on clients’ comfort, many efforts can be made in the backstage by the hotel management industry through the application of best available practices and technological innovations.

 

The hotel industry is now conscious of this new trend and has set policies in this respect. This Guide is designed to be a practical tool for daily implementation. It fills the gap between commitments to sustainable development and the undertaking of concrete measures. By suggesting eco-efficiency practices and providing easy-to-implement tools, the Guide will enable hotel management to handle the environmental aspects related to its business. Additionally, the Guide involves hotel staff as key greening actors and provides a good basis for integrated environmental management systems.

 

Regular Implementation of Environment friendly initiatives from the Government creates a feeling that In a few years, it is certain that environmental protection will become a legal obligation for hotels. Let’s be proactive and start from this moment on! Those who act first will be able to anticipate the law and will acquire a competitive advantage. It is time for the hotel industry to accept its environmental responsibilities to reduce the environmental impact of international tourism.

Anil Kumar

Director –Engineering

 

 

  1. The Checklists | presentation and use

 

  1. The Checklists | environmental domains

2.1. Water | management and rationalization

2.2. Energy | efficiency and economy

2.3. Wastes | vaporization and recycling

2.4. Purchasing policy | ecological aspects

2.5. Logistics | efficient handling and management

2.6. Noise, air quality and landscape integration

 

  1. DETAILED ENVIRONMENTAL ASSESSMENT

 

  1. DECISION-MAKING AND CORRECTIVE MEASURES
  2. Economic return of corrective measures
  3. Action plan

 

  1. IMPROVEMENT, TRAINING AND PERSPECTIVES
  2. Strengthening and continuous improvement
  3. Following up and upholding the corrective measures
  4. Awareness raising and staff training
  5. Guest involvement and external communication
  6. Perspectives

 

  1. CONCEPT OF BEST ENVIRONMENTAL PRACTICES IN THE IMPERIAL

The use of the Best Environmental Practices (BEP) Guide is intended to be simple and practical. The Guide provides the means to identify, in the different departments of a hotel, opportunities for optimizing its activities while reducing its operating costs and its environmental impacts. The proposed measures are not exhaustive and are voluntary. In addition, the reader will find practical advice that can be adapted to suit the hotel’s context and expectations. To ensure adequate understanding and application of the Guide, concrete examples are provided throughout. These examples show a direct link between theory and practice. In brief, the Guide’s approach aims at:

 

  • Rationalizing the use of raw materials, including water and energy

 

  • Reducing the volume of wastes and improving waste management

 

  • Adopting a more ecological purchasing policy and improving logistics

 

  • Improving the quality of the hotel’s internal environment

 

  • Making the staff aware of the importance of environmental issues

 

In addition, the adoption of the BEP Guide’s principles can also act as a profitable marketing tool for the hotel. The hotel can improve its image in the perceptions of its stakeholders and guests, who are increasingly conscious of environmental protection.

 

The Guide’s instruments

 

Checklists

  • To identify the environmental problems in each of the hotel’s departments
  • To become aware of the necessity of targeted actions
  • To establish priorities and to determine responsibilities

 

Detailed environmental

  • To measure and monitor the hotel’s activities by undertaking a thorough

Assessment

  • Environmental analysis

 

Economic calculations

  • To estimate the potential savings of the identified corrective measures
  • To assess their return on investment and to serve as a decision-making tool

 

Action Plan

  • To summarize the chosen corrective measures within an action plan that will be communicated to the persons concerned

 

The combination of the Guide’s tools reveals the interrelationships between the hotel, its resources, and its environment. More concretely, it helps the implementation of environmental actions that meet the hotel’s expectations and preoccupations. For a more targeted approach, the action plan enables the planning and management of the corrective and preventive measures that were chosen in order to reach the environmental goals that have been set by the hotel.

 

Necessary means:

 

  • The approach proposed by the Guide is implemented by the management, its technical executive or a qualified
  • Resource person. Management must first adhere to the Guide’s objectives and involve the relevant staff.
  • Moreover, for a greater involvement of the staff, information concerning correct practices should be circulated to all the hotel’s levels and departments. Simple and practical procedures can be developed, applied and integrated into the daily operations of the hotel to bolster the BEP measures.
  • Depending on the availability of information the application of BEP requires one to two days. If internal expertise is insufficient for undertaking this task, the assistance of an external consultant for a day would be worthwhile

 

 

III. IMPLEMENTATION OF BEP

 

  1. THE CHECKLISTS – PRESENTATION AND USE

 

Environmental domains

 

The BEP Guide has six checklists and each is dedicated to a specific domain:

 

Water   ·         To monitor water consumption and rationalize its use

·         To save and protect local resources

 
 
       
Energy    

·         To control energy use and monitor its consumption

·         To save energy and reduce atmospheric pollution

 
   
       
Wastes    

·         To reduce waste at the source and improve waste management

·         To implement a recovery and recycling strategy

 

 
 
       
Purchasing policy   ·         To reduce the impact of consumption on the environment

·         To promote the development of local, ecological and social product flows

 
 
       
Logistics   ·         To improve product handling and minimize losses and wastage

·         To manage and master the hotel’s supply lines

 
     
       
Noise, air quality,

and landscape integration

  ·         To limit noise pollution

·         To improve air quality inside buildings

·         To reduce the impact on the local landscape

 
 
 


Green Initiatives at The Imperial

 

The Imperial has been able to implement some unique environment initiatives recently following the principles of Recycle, Reuse and Reduce

 

“Going Green is Today’s effort Tomorrow future”  

 

Statement of the Initiative: How can we conserve our fiscal and other resources while practicing sustainable, environmentally-friendly business facility management practices and thus demonstrate that sustainable design, operations, and processes are good business for financial as well as social means.

 

Efficient Washer & Dryers: Laundry has switched all washers and dryers to high efficiency front-loading washers and dryers where by reducing in electric and water bills.

 

Energy Efficient Cooling Towers: We have replaced all the cooling towers to high efficiency cooling towers with FRP Blades having temperature sensor with VFD control.

 

 

Alternative Fuel Vehicles:  Including sustainability as an operational principle, we began to examine many other aspects of our operations to see where environmentally sensitive initiatives could make good business sense. Our vehicular fleet emerged as one area we could enhance in this manner, particularly with CNG vehicles for associates and managers pick and drop.

 

Water | management and rationalisation:

 

Water efficient landscaping: We have limited the use of portable water for landscape irrigation. We use recycle water.

 

Water use reduction: Maximize water efficiency within the buildings to reduce the burden on the NDMC water supply by using the recycled water in WC, Gardening etc. Waterless urinals, aerators and dual flushing systems.

Delhi is among the places that are most subject to water shortages. This region happens to be a favorite destination for tourists including Business travelers. This situation causes even greater concern because the consumption by tourists rises far above consumption by local residents. Indeed, a guest at an international hotel consumes an average of 300 liters a day. This situation endangers the quality and the availability of water for local communities. For this reason, actions that aim to reduce the consumption of water in hotels are necessary.

It is important to monitor hotel’s water consumption as.

 

  • Leaking tap | 0.1 liter / h | 1 m3 / year
  • Dripping tap – occasional drips | 0.5 liter / h | 5 m3 / year

 

  • Dripping tap – faster drips |1.5 liters / h | 15 m3 / year
  • Minor leak in toilet flush valve | 3 liters / h |30 m3 / year
  • Trickling tap | 10 liters / h | 90 m3 / year
  • Serious leak in toilet flush valve | 30 liters / h | 250 m3 / year

 

 

‘WATER’ checklist

 

OBJECTIVE: TO REDUCE AND UNDERSTAND WATER CONSUMPTION

 

 

Actions taken:

 

Monitor the hotel’s water consumption

 

  • By determining the monthly water consumption and its cost

 

  • By Identifying activities and areas that cause high consumption

 

Minimize wastage of water

 

  • By installing water-saving devices in the appropriate places (flow regulators, water flow sensors, self-closing taps, low-flush toilets, etc.)

 

  • Avoid leaving taps open unnecessarily

 

  • Avoid cleaning with high pressure hoses

 

Eliminate leaks

 

  • Regularly maintain plumbing fixtures and piping in order to avoid losses

 

  • Replace defective seals and repair damage to water pipes

 

   Energy | efficiency and economy

 

Global warming and the depletion of petroleum reserves are motivating executives to review their energy use. Moreover, supplying energy in 2030 will require an investment of US$ 16’000 billions (UNEP). The hotel industry is also affected by this issue. Its energy demand is closely linked to the comfort of its guests. Indeed, a 300-room hotel spends, on average, US$ 1.2 million per year on energy. This is the second highest cost after wages. To reduce the impact on the environment, it is necessary to control the consumption of fossil fuels and to turn to clean technologies and renewable energy.

 

It is important for everyone to get interested in hotel’s energy use.

 

‘ENERGY’ checklist

 

OBJECTIVE: TO REDUCE AND IMPROVE ENERGY CONSUMPTION

 

 

 Actions taken:

 Monitoring of energy consumption

  • Check the electricity meters everyday.
  • Monitor hot water consumption as much as possible
  • Calculate the energy consumption costs for the hotel and departments
  • Determine which areas consume the most energy

 

Improve lightening system

 

  • Investigate the use of hotel lighting and observe how long the various lights are switched on each day

 

  • Use energy-saving bulbs, especially in high consumption areas (a traditional bulb consumes 60 W, an equivalent energy-saving one 11 W and now further to LED)
  • Install timers and movement detectors to reduce lighting time in selected locations (bathrooms, hallways, parking lots, etc.)

       

            Reduce energy consumption

 

 

  • Code the light switches (using labels or a colour code) so that you can switch on only those lights that you need

 

  • Reduce general lighting during daytime and make sure that exterior lighting is switched on only at night (you can use photoelectric cells for example)

 

  • Operate machines according to the manufacturers’ recommendations for better energy efficiency

 

  • Choose high performance insulation systems to minimize heat losses and gains

 

  • Reduce the number of lifts that are operated during off-peak hours

 

  • Train the staff to do the right things and invite guests to get involved

 

  • Repair or replace faulty equipment with more efficient and economic alternatives

 

  • Use solar panels to heat water for the guest rooms

 

Minimize energy losses

 

  • Organize preventive maintenance of the electric network and equipment, including heating and air conditioning equipment
  • Install aerators to reduce the demand for hot water
  • Check the insulation on hot water pipes to reduce heat losses
  • Install double glazed windows
  • Shade windows from the sun to limit air conditioning needs (by means of awnings, curtains, blinds, screens, heat reflecting sheets, etc.)
  • When renovating, install revolving doors to limit drafts

 

 

Electrical units saved in year 2016 as compared to year 2015:- 918630 K.V.A.H.(Nine lakh Eighteen Thousand and Six Hundred Thirty units only.)

            

PNG units saved in year 2016 as compared to year 2015:- 25861 SCM( Twenty Five Thousand Eight Hundred and Sixty One Only).

 

Recover energy

 

  • Recover the heat generated by the refrigeration units in order to heat the water for guest rooms or the laundry

 

  • Install closed loops to recover and reuse steam

 

  • Hot water production can represent 25% of the hotel’s energy consumption. Solar energy allows a reduction of at least 40% of that consumption

 

 

Total Preventive Maintenance (5% – 10% HVAC energy savings): HVAC Coil Cleaning, Filter Replacement, Refrigerant Charge. We also do TPM twice a year. The advantage of TPM is that we are assured of not missing out on scheduled maintenance, thus preventing unit breakdown, improving its performance and powered up to optimum performance. With an optimal unit, it cut costs on use of power (the unit is capable of cooling an area within a shorter time period) and we also save by prolonging the lifespan of the unit.

 

Retro-commissioning of Facilities: By doing retro-commissioning median energy saving by 15% .The cost of discovering and analyzing the problem can be significant since the energy wasting problem may be hidden. It includes” no brainers” like scheduling equipment off when not needed, repairing controls out of calibration, adding or enabling features to existing controls to improve system efficiency, repairing the insulations, seals, dampers and valves on equipment or systems to eliminate wasted energy. Night Set-Back: System Scheduling & Set-point Economizer Set-point: (3% – 5% energy savings), Reduce DHW Set-point: (3% – 5% energy savings), Temperature Set-backs: (5% – 10% HVAC energy savings), Process Equipment Shut-down: (2% – 3% equipment energy savings).

 

 Kitchen

  • Avoid turning on kitchen equipment without thinking when arriving in the morning (break the habit)
  • Think about the temperature of kitchens hen installing or relocating refrigerators and freezers (an extra 5°C increase in room temperature results in a 30% increase in energy consumption for a refrigerator)
  • Switch off equipment when it is not required (especially after busy periods)
  • Do not exceed preheating times
  • Use cooking pots whose diameters are compatible with the cookers or burners
  • Cover pots as they are cooking (to boil 1 liter of water in a covered pot requires about 25% of the energy needed if the pot is uncovered)
  • Open refrigerators and freezers only when necessary
  • Defrost refrigerators and clean the door seals monthly
  • Allow food to cool down before placing it into a refrigerator or freezer
  • Install plastic curtains outside refrigerators or freezers to retain cold air

 

 

Laundry

  • Fill washing machines to their maximum capacity
  • Use low temperature washing programmes
  • Avoid overloading the dryer and thereby increasing drying time

 

         Pool

  • Keep the water temperature at 24°C (increasing the temperature by two degrees can consume up to 25% more energy)
  • Limit the pool lighting that is not necessary for the users’ safety
  • Make sure that the pool’s thermostat is in working order

 Cutting Refrigeration/Air-conditioning Energy:

 

We have done setting of air-condition/refrigeration units to the proper temperatures. In hotels approximately 55% of the energy is used in the air-conditioning and refrigeration units. For every degree difference in temperature you are using approximately 1.5% more energy.

 

Environmental &Energy Program:

Creation of a committee for the Hotel to develop a sustainable community model that to be implemented within the Hotel. Implement green cost saving systems and synergies.

 

Sewage Treatment Plant:

Treated water from STP is used in cooling tower, flushing line, horticulture activities and also we are providing the treated water to NDMC.

 

Waste management scenario before implementation: – 400 k.g.  Wastage

Waste management scenario after implementation: – No wastage

 

Organic waste composter:

Converts organic waste into nitrogen rich compost by reducing its volume by 80 to 90% of the original. This phenomenal initiative is taken to convert all types of organic wastes like peels of fruits / vegetables, cooked / uncooked meat, bones / egg shells, bread / bakery materials, garden – waste etc. into compost which is not only healthy for the soil but is extremely environment friendly. It’s an excellent source of internal conservation through bio-technology and environment-friendly material. It reduces reuses and recycles the food waste and hygienically upgrades it into compost for creating a healthier and greener environment.

 

 

  • Plastic bottles have been recycled into T-shirts for associates

 

  • Plastic bottles are in the process of getting converted to papers, Laundry bags, aprons for kitchen and bathroom slippers.

 

Environmental Benefits:-

  • Reduces the amount of waste sent to landfills and combustion facilities.
  • Prevents pollution by reducing the need to collect new raw materials.
  • Saves energy.
  • Reduces greenhouse gas emissions that contribute to global climate change.
  • Helps sustain the environment for future generations

 

Economical Benefits:-

  • Contribution to local authority objectives for waste
  • Improved local environment
  • Increased awareness and beneficial changes in behavior
  • Increased self-esteem, self confidence and well-being of local people.
  • Improved social/community cohesion
  • Innovation potential

 

Economical Benefits:-

  • Disposal cost avoided.
  • Cost of buying new material saved.

 

 

Measures towards electricity conservation

The Imperial has undertaken conservation of electricity by switching off lights in common areas when not in use. We also reduce the numbers of lights consumption of electricity during night hours in the corridors etc. Earth Hour is followed every week wherein lights are switched off in many areas for one hour.

 

Eco friendly amenities

The Imperial provides natural products like herbal soaps and use eco-friendly cleaning agents. We also encourage guests to contribute towards the environment by not requesting for change of towel and linen, if not required.

 

Reducing our carbon footprint

The other activities include discouraging the use of highly effluent fuels like Diesel and LPG, PNG (Pipe Natural Gas) in Boilers and Kitchens to reduce carbon emission in the environment. Solar Water heating system is some of the initiatives to reduce carbon emission in the air we breathe in.

 

Sustainable practices

The Imperial is focused on creating eco awareness amongst all its stakeholders by holding art competitions, undertaking cleanliness drives to celebrate World Environment Day, hosting green luncheons and encouraging forestation amongst our associates.

 

IMPROVEMENT, TRAINING AND PERSPECTIVES

Becoming an environmentally responsible hotel requires the adoption of a new corporate culture both within the hotel and among its stakeholders. To strengthen this commitment, changes have been implemented progressively within the hotel.

 

Organizational change

 

To obtain a lasting change in the hotel, clear objectives, follow-up and evaluation measures are implemented. A systematic approach has been adopted by establishing resource management plans and by communicating factual information.

 

Training and behavior change

 

Influencing staff behavior in favour of more rational resource use has a direct impact on lowering the hotel’s running costs for which staff has been involved by giving them specific duties (realistic and suited to their competences) and by providing training.

 

Technological change

 

Within the framework of the strategic environmental actions, the hotel, when changing equipment or renovating, choose more sustainable technologies that consume less water and energy. The aim of this is to become more eco-efficient and adopt a sustainable policy.

 

In addition, to sustain the efforts made in applying “green” measures, the hotel has instituted corroborative and follow-up actions. This supports the hotel’s environmental commitment and help monitor its performance.

 

Benefits:

Increase awareness and participation of employees. – Conduct fiscal analysis of potential green initiatives – Design and implement programs – Train and educate associates and Managers. – Manage publicity (several articles may be published locally in first year) – First year savings from various initiatives, the savings are huge in terms of Electricity, PNG and water consumption of the engineering department and other areas benefiting from the initiatives.

 

Measures for other hotels

The industry today should aim towards zero discharge. All the organic waste and waste water generated should be treated and reused internally to achieve zero discharge. Every hotel should adopt a policy of Reduce, Reuse and Recycle.

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