INTRODUCTION

The hospitality industry is a broad category of fields within the service industry that
includes lodging, event planning, theme parks, transportation, cruise line, and additional
fields within the tourism industry.

The hospitality industry is a several billion dollar industry that mostly depends on the
availability of leisure time and disposable income. A hospitality unit such as a restaurant,
hotel, or even an amusement park consists of multiple groups such as facility maintenance,
direct operations (servers, housekeepers, porters, kitchen workers, bartenders, management,
marketing, and human resources etc.).

Usage rate or its inverse "vacancy rate" is an important variable for the hospitality industry.
Just as a factory owner would wish a productive asset to be in use as much as possible (as
opposed to having to pay fixed costs while the factory isn't producing), so do restaurants,
hotels, and theme parks seek to maximize the number of customers they "process" in all
sectors. This led to formation of services with the aim to increase usage rate provided
by hotel consolidators. Information about required or offered products is brokered on
business networks used by vendors as well as purchasers.

In looking various industries, "barriers to entry" by newcomers and competitive advantages

between current players are very important. Among other things, hospitality industry players
find advantage in old classics (location), initial and ongoing investment support (reflected in
the material upkeep of facilities and the luxuries located therein), and particular themes
adopted by the marketing arm of the organization in question (for example at theme
restaurants). Very important is also the characteristics of the personnel working in direct
contact with the customers. The authenticity, professionalism, and actual concern for the
happiness and well-being of the customers that is communicated by successful organizations
is a clear competitive advantage.

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 HOTEL MANAGEMENT
Hotel Management involves combination of various skills like management, marketing,
human resource development, and financial management; inter personal skills, dexterity, etc.
Hotels are a major employment generator in tourism industry. Work in the area of Hotel
Management involves ensuring that all operations, including accommodation, food and drink
and other hotel services run smoothly. The main areas of work are as follows:

General Operations:

The main responsibilities of this department include: supervision, co-ordination and

administration of all other departments as well as overall financial control.

Front Office:

It is the centre of all activities. Major tasks performed here include: providing information,
making room reservations and taking care of check-ins and check-outs, besides the duties
performed by the Personnel Department of any company.

Sales & Marketing:

This department keeps in touch with travel agents and tour operators as well as other
potential corporate clients in order to sell hotel facilities. Advertising and Public Relations is
also normally handled by this department.

Food & Beverage:

This department is the hub of the hotel industry and is responsible for all the food that is to be
prepared and served in the hotel.

House Keeping:

The main function of the house keeping department is to make sure that all rooms are kept in
order and all the needs of the guests are met.
Miscellaneous Departments:

Other departments in the Hotel Industry include: Engineering, Security, Finance and
Personnel.

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 Eco Hotel
Eco hotel is a hotel or accommodation that has made important environmental improvements
to its structure in order to minimize its impact on the environment. The basic definition of a
green hotel is an environmentally responsible lodging that follows the practices of green
living. These hotels have to be certified green by an independent third-party or by the state
they are located in. Traditionally, these hotels were mostly presented as Eco Lodges because
of their location, often in jungles, and their design inspired by the use of traditional building
methods applied by skilled local craftsmen in areas, such as Costa Rica and Indonesia.

Today, eco hotels also include properties in less "natural" locations that have invested in
improving their "green" credentials.

Criteria:
An eco hotel must usually meet the following criteria:

 Dependence on the natural environment

 Ecological sustainability
 Proven contribution to conservation
 Provision of environmental training programs
 Incorporation of cultural considerations
 Provision of an economic return to the local community
Characteristics:
Green hotels follow strict green guidelines to ensure that their guests are staying in a safe,
non-toxic and energy-efficient accommodation. Here are some basic characteristics of a green
hotel:

 Housekeeping uses non-toxic cleaning agents and laundry detergent

 100% organic cotton sheets, towels and mattresses
 Non-smoking environment
 Renewable energy sources like solar or wind energy
 Bulk organic soap and amenities instead of individual packages to reduce waste
 Guest room and hotel lobby recycling bins
 Towel and sheet re-use (guests can tell housekeeping to leave these slightly used items to
reduce water consumption)
 Energy-efficient lighting
 On-site transportation with green vehicles
 Serve organic and local-grown food
 Non-disposable dishes
 Offers a fresh-air exchange system
 Grey-water recycling, which is the reuse of kitchen, bath and laundry water for garden
and landscaping
 Newspaper recycling program

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Ecology is a very strong trend; either convictions or a fashion, caring for the earth has
become an ideal of many. As a result, eco-hotels have become an increasingly popular
alternative in the tourism industry; the increase in demand has led therefore to a large range
of hotels with planet friendly options for all requirements.

According to the Royal Spanish Academy, one of the interpretations of the term ecology
includes "defense and protection of nature and environment" From what we understand, to be
green what is sought is to defend and protect everything natural around us. Contact with
nature is something almost inherent to the holiday, providing an opportunity to carry out
environmental.

An ecological hotel is one that is fully integrated into the environment without damaging the
environment, contributing in some way to progress and improvement of the local community
and sustainable growth of the tourism industry.

The term has been used on a more regular basis as new websites devoted to the subject
become more prominent and hotel owners become more interested in protecting the areas
their guests have come to visit.

New properties are being built from sustainable resources–tropical hardwoods, local stone–
and designed to better blend in with their environment. In addition, they are also being run on
eco-friendly principles, such as serving organic or locally grown food or using natural
cooling as opposed to air conditioning.

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 Why Eco-friendly Hotels?

Tourism is recognized as one of the world's largest industries and continues to expand at a
rapid rate (UNWTO 2006). Over 922 million people travelled in 2008 and it is estimated
international tourism will increase to 1.1 billion by 2020 (UNWTO 2008). Tourism is also a
profitable economic endeavour, making it an economically enticing industry and a form of
development for many countries around the world. However, the benefits of tourism are often
accompanied by many negative environmental and social impacts. These include:

 revenue leakage from the community,

 air noise and water pollution,
 degradation and depletion of natural resources,
 biodiversity loss,
 labour issues,
 encroachment and overbuilding

The hotel industry forms a large part of the tourism industry and if not managed properly, it
has the potential to be detrimental to the social and natural environments within which it
functions. Hotels are also resource intensive and in order to reduce their impact, it is
imperative to go "green!"

Many greening initiatives are not expensive to implement and provide substantial benefits to
the business.

Individually, hotels do not have a significant negative impact on the environment.

Collectively however, they can be very wasteful and consume huge amount of resources. It
has been estimated that seventy-five percent of hotels' environmental impacts can be directly
related to excessive consumption (Bohdanowicz, 2006). This is wasteful in terms of resources
and it creates unnecessary operational costs.

The three key areas of environmental impact are energy, water, and waste.

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  Energy - Excessive energy use is extremely costly and with minor adjustments, it can
lead to massive cost savings. According to Gössling et. al. (2005), "the average
energy consumption per bed per night in hotels might be in the order of 130
Megajoules. Hotels generally use more energy per visitor than local residents, as they
have energy intense facilities, such as bars, restaurants, and pools, and have more
spacious rooms" (Gössling et. al. 2005:6). Studies have determined that a hotel emits
an average 20.6 kg of carbon dioxide per night (Gössling et al., 2005).

 Waste - A study conducted by Bohdanowicz (2005) also identified that hotels are not
only resource intensive and that waste generation is one of the most visible effects on
the environment. One estimate identified "that an average hotel produces in excess of
one kilogram of waste per guest per day" (Bohdanowicz 2005:190). Approximately
30 percent of waste in hotels can be diverted through reuse and recycling.

 Water - Tourists and residents alike require a clean and dependable supply of water
for survival including drinking, cooking and cleansing. However, water is integral to
the amenities usually expected by tourists, such as swimming pools, landscaped
gardens, and golf courses. Water also supports industries such as agriculture that
support the tourism industry (Pigram, 1995). Thus, tourists demand more water than
local residents on a per capita basis (Essex, Kent & Newnham, 2004). It has been
estimated by Salen (1995) that 15,000 cubic meters of water would typically supply
100 rural farmers for three years and 100 urban families for two years, yet only supply
100 luxury hotel guests for less than two months (Holden, 2000). In dryer regions,
tourists' water consumption can amount to 440 liters a day per tourist, which is almost
double the average amount of water used by residents in Spain (UNEP, 2008).

In destinations that do not have the required infrastructure and systems to manage these
impacts, severe degradation of the environment can occur.

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 The Environmental Impacts of a Hotel

Service/Activity Description Main Environmental Impacts

Administration Hotel management Energy, water and materials (mainly paper)

Reception of clients Generation of waste and hazardous waste (toner
cartridges)

Technical Equipment for producing hot water and Energy and water consumption
Services heating Consumption and generation of a wide range of
Air conditioning hazardous products
Lighting Air and soil emissions
Swimming pools Generation of waste water
Green areas Pesticides use
Mice and insect extermination
Repairs and maintenance

Restaurant/bar Breakfast, lunch, dinner Energy, water and raw materials consumption
Beverages and snacks Packaging waste
Organic waste

Kitchen Food conservation Consumption of energy and water

Food preparation Packaging waste
Dish washing Oil waste
Organic waste
Generation of odours

Room Use Use by guests Energy, water and raw materials consumption
Products for guests' use Use of hazardous products
Housekeeping Generation of waste packaging
Generation of waste water

Laundry Washing and ironing of guest clothes Consumption of energy and water
Washing and ironing of hotel linens Use of hazardous cleaning products
Generation of waste water

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 Benefits of going green

Several studies have indicated that economic benefits can be gained in hotels through
implementing environmental and social initiatives; many with little or no capital. In addition
to cost benefits, there are also benefits to choosing an environmentally sustainable strategy.
These include:

 Gaining competitive advantage by being a leader in the sector;

 Customer loyalty;
 Employee retention;
 Awards and recognition;
 Regulatory compliance;
 Risk management;
 Increased brand value.

But most of all, because it's the right thing to do!

The hotel industry has been pursuing green practices since the 1990s due to fluctuating
economic levels and a strong focus on customer service (Claver-Cortes et al., 2007).

There are many green practices that hotels can implement as preventative measures to save
unnecessary costs. Examples of these practices are:

 Pollution prevention such as waste discharge into waterways:

 Energy consumption;
 Recycling;

Other popular cost cutting measures for the short-, mid- and long-term include:

 Use of compact fluorescent lights - saves energy.

 Reuse of linens - saves water, detergent, energy and greenhouse gases.
 Low-flow shower systems - saves water and energy.
 Local products - save transportation costs.
 Installation of green roofs - saves energy.
 Installation of solar heaters or other renewable energy source - saves energy.

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 The ultimate result of these actions is a win-win situation; to reduce hotel operational costs
and harmful environmental impacts (Claver-Cortes et al., 2007).

Reports by hundreds of businesses around the world illustrate that by implementing

appropriate management processes they have:

 Reduced energy and water consumption costs by more than 20 percent.

 Solid waste and waste water disposal costs by more than 15 percent.
 Improved the quality of the environment in which they operate.
 Improved staff motivation and community relations (Travel Life, 2008).

The following illustrates in more detail the benefits of going green:

 Benefit: cost savings

Brebbia and Pineda (2004) claim that financial savings are one of the most significant
factors that influence the implementation of environmental initiatives in a hotel. This
is especially evident for hotel businesses that operate in a highly competitive market
and where the cost of energy, water and waste disposal are high. Hotel operators that
can maximize their efficiency and reduce waste will be more cost-effective than their
competitors. For example, a hotel can reduce its energy consumption by 20-40%
without adversely affecting performance.

Hotels also use large amounts of energy to keep guests cool in hot temperatures, and
equally large amounts of energy to keep them warm during the winter.

In some destinations, hotels place an additional, sometimes unsustainable demand on

local water resources and generate large quantities of food and packaging waste.

Some examples of environmental initiatives and cost savings include:

Holiday Inn on King in Toronto reports saving USD$14,852 per year through the
installation of low flow showerheads and faucet aerators (Graci 2002).

The Fairmont Royal York in Toronto invested USD$25,000 in an energy conservation

program to replace leaky steam traps and fix leaks, which resulted in an annual
savings of over USD $200,000 (Graci 2002).

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 The Holiday Inn in North Vancouver, British Columbia has saved approximately USD
$16,000 annually and reduced 28 percent of its energy consumption through installing
an in-room energy management system. The system features occupancy sensors that
automatically monitor and adjust individual room temperatures. The system was able
to ensure a return on investment within 14 months (Green Lodging News 2008).

Despite the setup costs and the possible lengthy return on investment associated with
environmental initiatives, the economic benefits usually outweigh the cost of
implementation. Starting with projects that are less capital intensive - such as
retrofitting light bulbs, energy metering, and training staff to be conscious of energy
use - can lead to substantial cost savings.

Benefit: competitive advantage

Green programs can provide a competitive advantage to leaders as long as green activities
continue to be voluntary. Over time, however, green practices in the hospitality industry will
become a baseline requirement, particularly as the cost of non-renewable energy continue to
rise, regulatory pressure increases, and consumers become more demanding. Therefore,
hotels with business models that revolve around green practices will have the strongest
opportunity to achieve a competitive advantage by being ahead of the emerging sustainability
curve.

New brands including Starwood Capital's "1" Hotel and Residences, Starwood Hotel and
Resorts Element and Hyatt's Andaz, which feature LEED certified buildings as part of their
brand standards, offer a variety of green products, such as green spas and restaurants. These
are anticipated to test consumers' appetite for a greener hotel industry.

There is also a competitive advantage for being recognized for your green efforts. The
Fairmont has received many awards relating to their green practices, such as the 2008
Environmental Leadership Award from the Professional Convention Management
Association and the 2008 Green Leadership Award from Hotelier Magazine (Fairmont,
2008). Awards and recognition spread the news of the hotel's efforts and attracts new
clientele, such as corporations that need to conduct business with socially responsible
companies.

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Benefit: employee retention

Employees are identified as one of the greatest benefits of going green. Employees, like hotel
guests, are increasingly sophisticated and "tuned" into current thinking in society and are far
more likely to identify with an employer whose principles and practices are aligned with their
values.

Environmental programs have proved to be an effective means of generating enthusiasm and

motivating staff to work as a team to achieve a common purpose. Many hotel companies use
environmental programs as a staff incentive - the financial savings earned are translated into
cash or other rewards such as in-house events or trips.

Employee turnover rate in the hotel sector is relatively high therefore increasing the retention
rate will also save the business money in training of new staff.

Benefit: customer loyalty

Over the past 25 years there has been a shift in the expectations and demands of consumers.
The typical hotel guest of today is more sophisticated and to varying degrees is likely to be
concerned about environmental issues such as recycling bottles, cans and paper at home as
well as making greener lifestyle choices, such as organic food or fuel-efficient vehicles.

Many guests however, make their decision to stay at a hotel facility based on location,
amenities, and service. The implementation of environmental initiatives may play a smaller
role in a guest's choice of a property. The influence from customers however occurs when
their level of awareness increases and they come to expect environmental practices such as
recycling.

Despite first-time guests basing their decisions on location, amenities and service, customer
loyalty may increase once they have experienced a hotel which has demonstrated a level of
environmental commitment.

Benefit: regulatory compliance

Hotels must anticipate future regulatory changes and implement initiatives to mitigate the
possible costly effects of emerging regulation. Savvy businesses are aware that regulations do

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 not have to be a negative restraint on their daily operations - in fact; they can offer
opportunities to gain an advantage over competitors. Some environmental regulations are
good for economic competition as they stimulate innovation that can offset the cost of
compliance. By implementing measures in the face of societal and regulatory pressures,
unexpected, but substantial cost savings as well as potential new areas of profit may be
found.

The hotel industry worldwide is increasingly being regulated for:

 Waste
 Water
 Greenhouse gas emissions
 Energy use.

Being aware of pending rule changes will allow you to adopt measures in advance, and avoid
potentially higher future costs which may be associated with compliance.

Benefit: risk management

Risk minimization is now viewed as increasingly intertwined with good corporate social
responsibility and governance. Managing risk is as much about minimizing the potential
damage from decisions and actions taken from within a company as it is about managing
external exposure.

Traditionally, a hotel's risk management strategy has been focused on health and safety
concerns around food and water, pest infestation, fire or water damage, outbreaks of disease,
and guest security and safety. In recent years however, environmental and social issues are
emerging as a key risk issue for the lodging sector.

Environmental risks include:

 Water and land contamination.

 Air and noise pollution.
 Supply chain environmental practices.
 Waste management.

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Environmental risks also have an impact on the cost of capital for businesses of various types
and sizes, and may affect the value of a company over the long term. In addition, the
investment community is increasingly regarding excellence in environmental management
and performance as an indication of the quality and aptitude of management in general. Some
insurance companies and lenders are beginning to selectively adjust their rates based on
environmental criteria stipulated by ethical funds.

Companies that integrate the environment into their business decisions and reduce their
environmental risk and potential liabilities are in a better position to secure investment and
reduce their financial and reputational market exposure (Graci and Dodds, 2009).

Benefit: 'cause it's the right thing to do!

Beyond regulation and compliance, many environmental and social initiatives are voluntary. Whether
driven by cost savings or a principled strategy, the hotel industry is recognizing the environment, the
community and their human capital as a valuable resource to be protected. Long-term business
sustainability will depend on this.

Many hotels have implemented social initiatives and corporate social responsibility (CSR) into their
regular day-to-day practices. Corporate social responsibility in the hotel industry ideally exists in
human resources management, the local community, and through promoting and practicing
environmental initiatives (Bohdanowicz & Zientara, 2008) and is heavily influenced by internal and
external forces. CSR has been widely expanding throughout the hotel industry, mainly to prove that
corporate unethical behaviour is no longer a problem. Thus, hotels are embarking on being ethical
through social initiatives by protecting and supporting communities, their human resources, and by
implementing environmental initiatives (Bohdanowicz & Zientara, 2008). Many international and
local hotels are becoming involved in corporate social responsibility in order to extend their brand
knowledge to different types of audiences, to gain employee retention and improved competitive
advantage (Bohdanowicz & Zientara, 2008), and lastly because it is "the right thing to do".

Sixty-five percent of the top 100 companies in the world employ some sort of corporate social
responsibility statement featured on their websites (Holcomb et al., 2007). Several multinational
companies have gained a very negative brand reputation based on their past unethical practices.

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 Keys to Ecotel Management

It is evident that there are a number of benefits to going green, many of which increase your
bottom line as well as your brand value.

The questions remain then, how to get started? And what are the tools to success?

There are eight key components to establishing a program to effectively green your hotel:

1. Identify a green coordinator/champion.

2. Set a baseline to focus your efforts and measure future success.
3. Engage your staff.
4. Set an action plan.
5. Elect a Green Team to run the program in-house.
6. Write an Environmental Policy Statement.
7. Train employees.
8. Benchmark your efforts.

1. Identify a green coordinator champion

In order for any environmental program to be successful, the first step is nominating someone
in the organization as being responsible for it.

Some potential choices for this role would be the general manager or other senior
management or executive staff within the business.

In addition to the green coordinator, the hotel must also have an environmental coordinator to
facilitate carrying out the program's implementation.

The environmental coordinator would primarily be responsible for:

 Organizing the Green Team.

 Coordinating environmental audits for water, waste, energy, carbon emissions and
purchasing.
 Monitoring of performance against established goals.

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The environmental coordinator is crucial to the success of the program as they will assume
the role of program manager, information gatherer, communicator, motivator and ambassador
to guests and clients (Fairmont, 2002).

Six Senses Hotels and Resorts operating out of Thailand, dedicates three people, a Social and
Environment coordinator, an engineer and an environmental analyst to administer sustainable
policies. At the property level, each resort has a full-time Social and Environment coordinator
to lead the property's sustainability initiatives (Ernst and Young, 2008).

2. Setting a baseline - Departmental audits:

Departmental audits are essential to determining where you should focus your efforts. To set
future goals, it is imperative to have a clear understanding of the hotel's current position in
terms of resource use by department. Therefore, it is essential to audit how much energy and
water is consumed, as well as how much and what type of waste is generated. All operations
generate green house gases (GHG), and as carbon emissions are increasingly being used as a
measure of efficiency, this could be incorporated as an indicator in your audits. It can be built
as part of your environmental audits or conducted separately as a GHG inventory report done
by a carbon management firm.

Measurement and benchmarking is crucial to the success of an environmental program. You

must to know what you use and produce before you can reduce it!

Departments that need to be audited are:

 Engineering
 Laundry
 General management
 Grounds and recreation
 Housekeeping
 Purchasing
 Kitchen and food and beverage outlets
 Front desk

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It is also good practice to ensure that the measurements are tracked against the established
goals on a regular basis by each department and there is a central tracking system which
consolidates all the data for analysis.

Annual reports indicating the baseline and progress made towards achieving your goals will
communicate your efforts to internal and external stakeholders and keep the departments on
track.

3. Determining staff support

Without the support of the employees, an environmental program will rarely succeed. It is
imperative to engage and consult with employees before starting and during the development
and implementation phase of an environmental program. Employees also have a better
understanding of the areas where savings can occur and of small improvements that have the
potential to make a big difference.

With advice from your employees, you will get a better understanding of both the
environmental issues within your property and of your employee's concerns, interest and
passions. As an example, in some areas waste management might be a common concern,
whereas in other locations, water conservation and air quality may be an issue.

Begin with an ideas campaign, and get employees excited about being able to provide
suggestions for the environmental program. It will also help if you can give incentives for the
best ideas related to reducing the hotel's overall environmental impact.

Consulting your employees is a great starting point for your environmental program and
gives employees a sense of empowerment and ownership. It will make them proud to work at
your hotel.

4. Setting an action plan

In order to achieve results, goals should be set on an annual basis. Using the audit as a
baseline, the goals should be attainable and measurable.

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 For example, a goal such as "Reduce energy consumption where possible" is a great idea, but
much too vague to be practical. A clearer and more suitable action plan would be to "Replace
all incandescent light bulbs with compact fluorescents wherever possible" or to create "a
policy that all housekeeping staff keep all window drapes closed and lights turned off when a
room is not in use." This can then be translated into meaningful and measurable goals, such
as percentage reduction in a year, and also how much money that reduction has saved.

Specific and attainable action plans are much easier to monitor in terms of project completion
and cost savings.

In order to get you on track with the action plan:

 Choose goals in the first year that are easily attainable. An example is setting all printers to
double-sided printing.
 Keep track of all the cost savings measures. It will be easier to justify bigger expenses in
energy conservation.

By phasing in an environmental program and choosing easily attainable goals with quick
wins which have a major impact, it is easier to keep on track and find the money to invest in
bigger projects. Seeing results should increase senior management support and generate
employee enthusiasm.

5. Electing a green committee or team

Once the support and enthusiasm of the employees is gained and an action plan identified, it
is imperative to assemble a team to run the new environmental program in-house.

Establishing an environmental committee or "Green Team" is essential to the success of an

environmental program. It is also just as important to find a group of enthusiastic employees
who are passionate about environmental issues. Finding a Green Champion from senior
management is necessary for the Green Team's success.

Some considerations when selecting a Green Team are:

 Technical expertise in areas such as operations, engineering and purchasing.

 Departmental representation such as front desk, food and beverage, housekeeping

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 Keep groups to a manageable size to ensure easier decision-making.
 Involve marketing and sales as they may have useful external intelligence about
consumers and competitors.
 Communication skills are invaluable and the people you select should be comfortable
dealing with senior management and employees alike, as well as with external
stakeholders.

Members of the Green Team should exhibit qualities such as:

 Have an interest in environmental matters.

 Be enthusiastic, motivated and passionate.
 Able to commit a certain amount of time.

6. Write an environmental policy statement

An environmental policy statement should be written to communicate both internally and

externally.

A well written policy statement needs to expresses the following:

 Environmental goals that the facility will undertake (for example, committing to reduce
20% of waste by X year).
 The way in which the organization aims to treat the people it employs (for example,
through upholding equal opportunities and other fundamental human rights).
 The way in which it aims to integrate into the community in which it is based and co-
operate on any significant local issues that impact the business.

Policy statements should be communicated where possible:

 Employee manuals
 At the back of the house
 On the website
 In guest information packs


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7. Incorporating your environmental program into employee training

In order for an environmental program to be successful, the goals and objectives should be
incorporated into employee training.

Employees should be made aware of the policies and initiatives, as well as the goals and
objectives of the environmental program. This information should be included in training
documentation, in orientation packages for new employees, as well as other staff training
methods, with the aim to integrate these policies into the organization. Posters, general staff
emails and other less formal means are also a great way to make employees aware of the
environmental program initiatives.

Policies work best when staff members understand their responsibilities in achieving the
policy objectives.

8. Benchmarking and regular progress reports

Benchmarking progress on a regular basis is vital in achieving the goal of being a responsible
business.

Regular progress reports should be made on the monitoring and measurement of the goals in
the environmental program. Progress of how the goals are being achieved should also be
communicated to all stakeholders and placed on the website (if appropriate). For larger
businesses a sustainability report or integrating a section on environment/social responsibility
in the annual report would be an effective means to communicate results.

Benchmarking and annual reports would enable building on good results by setting targets for
further achievement.

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 Best Practices of Ecotel Management

Several hotels around the world have implemented creative cost saving initiatives to reduce
their impact on the environment. The following are best practice examples from various
hotels of differing sizes, ownership and location.

A. Energy

Tracking utility bills can help properties monitor the effectiveness of their energy
conservation initiatives. By installing energy-efficient technologies such as appliances,
lighting and heating/cooling systems, hotels can produce cost savings on their monthly
utilities bills.

For example, the Fairmont Dallas has installed tinted windows and digital thermostats in their
guest rooms to reduce the consumption of energy resulting in $50,000 savings in electricity
costs annually (Fairmont, 2008).

The Otani in Japan installed a new air conditioning and kitchen system, through which it
achieved a 14% savings in energy and a 30% carbon emissions reduction. (Ernst and Young,
2008).

The Willard Intercontinental located in Washington D.C. is now running on 100% wind
energy power resulting in a 12% decline in energy consumption over the past five years
(Willard InterContinental Hotel Washington D.C., 2009). The hotel also offers hybrid cars to
their guests.

B. Green meetings

As more and more corporations are including a commitment to the environment as part of
their mission statement, the demand for conference facilities that also reflect this commitment
is growing. In many cases, the mandate given to the meeting planner is to plan and promote a
conference that uses suppliers who have an environmental policy, and whose products and
services offer the best environmental specification or the least harmful environmental option.

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Several hotels are now offering meeting and conference options that focus on greening all
aspects of the conference; from zero waste and carbon offsetting options, to greening services
such as compostable and recyclable products. The latter include things like stationary;
disposal free food and beverage service using reusable products such as china and linen
napkins, focusing on eco-tours of the hotel and surrounding areas, and locally sourced,
organic cuisine.

There are a number of options to ensure that meetings are green and the Fairmont Eco-Meet
program was one of the first and the most successful green meetings program for a hotel
chain. Other hotels that hold corporate conferences and events are also focusing on greening
their meetings as this is increasingly being required from their corporate clients (Fairmont,
2002).

C. Water

Around the globe, water tables are falling, underground aquifers are being depleted, lakes are
shrinking and wetlands are drying up. Water conservation is necessary in all areas of the
world. It is estimated that up to 50% of the water that families used could be saved by
implementing simple conservation methods. The savings in energy and sewage treatment
costs would all add up. Several hotels have implemented water saving initiatives.

For example, the Willard Intercontinental in Washington D.C. has implemented water-free
urinals resulting in savings of 95,000 gallons of water in 2005 (Willard InterContinental
Hotel Washington D.C., 2009). Environmentally friendly solutions are also used in the
laundry which results in saving tons of chemicals from entering the water system.

The Fairmont Royal York in Toronto saves 476,000 liters of water per day by having an
installed water softener that reduces water use for laundry. Previously, the ice machines and
freezer units at the Fairmont Palliser in Calgary, Alberta would discharge the water used to
cool the compressors. This water is now redirected, reducing the hotels water consumption by
30 percent. The heat energy from these units is also reclaimed to heat the domestic hot water
and pool water (Graci and Dodds, 2009).

21
The Otani in Japan constructed a water recycling plant, which produces 1,000 tons of
recycled water daily from kitchen sewage to be utilized in gardens or staff lavatories (Ernst
and Young, 2008).

The first eco-friendly resort, the Maho Bay Camp in St. John was opened in 1976 and utilizes
low flush composting toilets, spring action faucets and showers, rain water catchments and
solar heated water to conserve natural resources and minimize the footprint that the hotel and
visitors leave on the island (Ernst and Young, 2008).

D. Waste

The hotel industry can reduce the amount of waste produced by implementing and following
a waste management system that is modeled around the concepts of reduce, reuse and recycle
(Greenhotelier, 2004). Approximately 54 percent of a hotel's solid waste can either be
recycled or reused (Alexander 2002). A study by Bohdanowicz (2005) identified that "a large
proportion (50-60 percent) of the waste materials in an accommodation facility can be
recycled or reused."

For example, it has been discovered that the average quantity of unsorted waste materials for
Radisson SAS hotels was reported as 3.1 kilograms per guest night in 2002. On the other
hand, Scandic Hotels, which has an extensive waste management program, reported an
average of 0.515 kilograms of unsorted waste per guest per night (Bohdanowicz 2005:190).

The Westin San Francisco Airport Hotel introduced a recycling program that promotes the
recycling of 22 tons of materials and a savings of $6000 annually (Alexander 2002).

Forty six percent of a hotel's solid waste is food waste (Alexander, 2002). Since all food
waste can be composted, hotels are increasingly recognizing that composting is a better
alternative to dumping food waste, as composted waste can be used as organic fertilizers
(Alexander 2002).

The Willard Intercontinental in Washington D.C. has recycled a total of 191 tons in 2008.
Landfill wastes (non-recyclables) have decreased from 1029 tons in 2005, to 635 tons in
2008, which is a 38% reduction. In 2005, they were able to compost one ton. By 2008, the
composting increased to 37 tons with a 33% increase over 2007 (Willard InterContinental
Hotel Washington D.C., 2009). These practices have been very successful for the hotel and

22
have been justified by their future cost reductions and increasing occupancy rates. The hotel
in return has received numerous rewards such as the Mayor's Environmental Award in 2009
and Business of the Year 2009 award for such efforts (Willard InterContinental Hotel
Washington D.C., 2009).

Waste can also be used creatively in the building process, given to the local community for
use in their buildings, or used as an attraction such as at the Maho Bay Camp in St. John
which has a Trash to Treasures Art Center that recycles the resort's waste materials into craft
items (Ernst and Young, 2008).

E. Green building practices

Green building practices are increasingly being used in new and retrofitted developments,
mainly for energy and water efficiency and to reduce hazardous waste.

For example, the Orchid Hotel located in Mumbai, India, is a prime example of a "green"
hotel that attracts up-scale clientele and provides state-of-the-art technology and luxury in an
"environmental friendly context" (Jones, 2002). The hotel is made of re-usable wall panels
made from fertilizer waste and environmentally friendly cement called "Portland Pozzolana
Cement" and "autoclaved aerated concrete" to deplete the topsoil and provide thermal
insulation, which both use a large percentage of fly ash (Jones, 2002). In terms of
architecture, The Orchid Hotel has positioned some of their rooms to avoid facing external
cements to prevent heat load, constructed ceilings to invite natural light into the building, in
addition to a rooftop swimming pool to protect the building from heat. The hotel has also
taken into consideration energy-savings and reducing their air pollution by installing a
compact fluorescent light systems to reduce energy, wireless key card readers to turn off
unnecessary lighting and CFC-free (chlorofluorocarbons) refrigerators. The hotel has also
installed a modified tank to their air conditioners in order to store energy during off-peak
hours and reduce overall use of energy, as well as installed scrubbers in their chimneys to
reduce the fumes released in the air. With the hotel being situated in a large city, it is an
exceptional example of how a city hotel can successfully go green using the 'reduce, reuse,
recycle' method (Jones, 2002).

Six Senses Hotels and Resorts use materials from renewable sources, such as wood, adobe,
mud and thatch. One prominent example of green construction is the Six Senses Hua Hin

23
Spa, Thailand, which is made of clay-like mud, straw and rice husks. They are also launching
a new brand that will be carbon positive and LEED Gold Standard certified. It also plans of
making its company's flagship resort, Soneva Fushi, a zero-carbon emitting resort by 2010
(Ernst and Young, 2008).

The Kingfisher Bay Resort located on Fraser Island in Australia was opened in 1992 and built
to the highest environmental design and sustainability standards. Buildings carefully
constructed around trees were designed to be energy efficient and are restricted to two levels
to promote environmental harmony.

It is also important to design the hotel with the community and its culture in mind. The Al
Maha Desert Resort and Spa pioneered environmentally friendly lodging in the Middle East.
The resort is located within the 225 square kilometers of the Dubai Desert Conservation
Reserve and was awarded by National Geographic as one of the world's best ecotourism
models. It was constructed to represent a traditional Bedouin camp and embraces the
indigenous culture, wildlife, desert habitat and environment of the region (Ernst and Young,
2008).

Even using only environmentally sensitive paints and building materials will significantly
reduce the impact on the environment. Initiatives such as green roofs and using natural
materials also significantly reduce building and energy costs.

F. Purchasing

Hotels have the ability to buy in bulk and to influence the supplier to provide less packaging
and use more environmentally friendly materials.

Many countries such as Austria and Finland require suppliers to take back and reuse or
recycle their packaging waste. A hotel can help reduce hazardous waste generation by
making an effort to only purchase environmentally-friendly products. Purchasing locally all
items and services, will also reduce the impact on the environment and benefit the
community. Hotels can purchase and use biodegradable cleaning products, and purchase
certified organic produce and products.

In Indonesia, the independently owned Damai Lovina Villas in Bali, has effectively reduced
cost by decreasing waste and energy usage. The resort partners with a local research center

24
that provides the resort with environmentally safe agricultural and household products. The
resort's restaurant sources 80% of its ingredients from its own organic garden and local farms.
By practicing sustainable farming, such as using permaculture to reduce water consumption
and increasing crop health, and composting in lieu of using chemical fertilizers, the farm was
able to reduce crop production costs by 90% and increase crop production by 20% (Ernst and
Young, 2008).

Buying locally is crucial in enabling local communities to benefit from tourism, so it is

important to use local suppliers, where possible for commodities such as for food, furniture,
uniforms etc. Buying from local suppliers helps enable the money spent to stay within the
area. Local industries also often use traditional techniques and methods, which are unique to
the area. Tourism support for these local industries helps these cultures and traditions to be
protected and passed on to future generations.

The Holiday Inn in Sanya, China, uses local bakers and launderers in order to increase the
benefit to the community and reduce the impact on the environment (Graci, 2009).

G. Customer education

Tourists are often unaware of the impacts they have while they are on holiday and so it is
important to help them understand how they can minimize this. There are many ways to do
this for example by providing information on the website, public areas of the hotel, and in
guest rooms. Hotels should foster the development of green tourism and promote its benefits
to its guests.

H. Social responsibility

Social responsibility, such as becoming involved in your local community or the community
at large, benefits the organization in a number of ways.

The Accor group of hotels has an Earth Guest Policy which focuses on the local
development, child protection, fight against epidemics, and food elements of social
responsibility.

The Sofitel Hotel, one of the brands of the Accor group, located in Cambodia gives aid in
local farming by providing agricultural training. The hotel brand has also raised awareness of

25
the implications of the child sex trade by having campaigns aimed at both their guests and
employees (Accor, 2010).

Fairmont Hotels and Resorts are equally involved in providing social initiatives as well as
environmental initiatives. The company has projects in local community areas in which their
hotels and resorts are located, relating to education, poverty, and donating to charities
(Fairmont, 2008).

The Banyan Tree Hotels and Resorts based in Singapore, considers corporate social
responsibility a core part of its business. The company has developed environmental
programs in the Maldives and Seychelles for marine conservation, in Phuket for gibbon
rehabilitation, and in Bangkok for elephant protection. The company also created community
outreach programs, such as programs for dengue eradication on the Bintan Island in
Indonesia. In addition, the company supports indigenous artistry through Banyan Tree
Gallery, its retail arm that markets local arts and crafts at Banyan Tree hotels. To
continuously improve the company's performance it publishes an annual sustainability report
(Ernst and Young, 2008)

The Six Senses Resort based in Thailand has implemented the company's Dragonfly Habitat
Project, which was suggested by an employee to use a traditional approach to deal with
controlling mosquito populations.

Six Senses also contributes 0.5% of its revenues to its Social and Environmental
Responsibility Fund of which 60% is spent locally by the company for sustainability projects
(Ernst and Young, 2008)

26
 Green Initiatives at The Orchid Hotel, Mumbai

The Orchid Hotel Mumbai is owned by Kamat Hotels India Limited. Kamat Hotels India
Limited was incorporated on 21st March, 1986 in the State of Maharashtra by Late Mr.
Venkatesh Krishna Kamat and his associates with the main object of setting up and running
of hotels and related businesses. The Company obtained the Certificate of Commencement of
Business on 31st March, 1986.

Kamat Hotels (India) Ltd. (KHIL) is engaged in the business of hospitality and allied
businesses and its activities may be broadly categorized into.

1. Operation of hotels owned by the Company

2. Management of hotels owned by other parties under contract
3. Catering services
4. Timeshare

KHIL has firmly established four hotel brands.

 The Orchid - An Ecotel Hotel in the 5-Star segment

 VITS Luxury Business Hotel in the 4-Star segment
 Gadh Hotels
 Lotus Resorts

The company positions its hotels to the business travellers in the mid to upmarket category.
In addition, the Company consciously follows the policy of environment conservation in the
operation of its hotels in all aspects viz. design, construction and operations. This
environment positioning gives a dual advantage to the Company in terms of marketing &
visibility coupled with lower cost of operations.
In Asia, The Orchid Hotel - Ecotel, Mumbai, was the first to receive the Ecotel certification.
It has also won several domestic and international accolades. Both The Orchid - An Ecotel
Hotel and VITS have consistent past performance in terms of being in the top three hotels in
the city of Mumbai in the respective category in terms of average revenue per room.

The Company has contracts for managing hotel and restaurant properties at Aurangabad,
Pune, Baroda, Bhubaneswar and Mahad. The Company also has franchisee agreements for

27
properties at Lotus Aronda, Lotus Silvassa, Vithal Kamats Original Family Restaurants at
Titwala, Ale Phata, Trimbakeshwar, Shahpur, Panvel, Hinjewadi, Mulsi - Dam (Paud) and
Umraj.

More and more people today are concerned about the environment and making spaces eco
friendly. The hotel has been designed, built and is maintained keeping environment issues in
mind. Starting from the construction and design to allow for the play of light and shade, wind
and air to the use of water, at The Orchid Hotel, Mumbai guests are also encouraged to be
eco-sensitive.
With 72 rooms facing the atrium, the scorching Mumbai heat stays out; needless to say the
load on cooling the living spaces is thus drastically reduced. In addition, with the swimming
pool perched on the roof top, a natural coolant is in operation. Whether it is the water
treatment or the materials used, inside and out, just know that serious thought has gone into it
to make it truly eco friendly. It is for this that the hotel got the distinction of being the
first five star hotel in Asia, to win the Ecotel certification and to date has received over a
hundred awards in recognition of its commitment to be a truly world class eco friendly hotel
and it is 1 of the only 6 hotels from all around the world to receive the highest 5-globe green
rating from HVS sustainability service Limited, which has conceptualised ecotels. The
Orchid remains one of only six hotels worldwide to maintain this certification.

To maintain a strong Environment Program, The Orchid has various initiatives in the areas of

 Solid Waste Management

 Energy Efficiency
 Water Conservation and Preservation
 Civil Work
 Interiors
 Mechanical Measures
 Operational Practices

28
  Employee Environmental Education and Community Involvement

1. Solid Waste Management

Solid Waste Management is an important aspect of environmental responsibility given the

amount of waste that is sent to landfills all over the world. The Orchid follows the 3R theory
- Reduce, Reuse and recycle to manage waste efficiently.

Solid waste is segregated in all the kitchens of the hotel. Four separate colour coded bins are
used for storing the separated waste.

 Black Bin- for the wet garbage like food waste

 Green Bin: for Paper waste like newspaper, cardboard cartons, paper napkin etc.
 White Bin: for the Recyclable waste like empty mineral water bottles, tin cans, thick
plastic bags, parcel packets, stirrers, and soft drink cans/tins, etc.
 Red Bin: Used for non-recyclable garbage like oil packets, soiled aluminium foil, and
cling wrap etc.
 Separate recycling bin with a sticker for guest use is placed in all rooms.
 The garbage bags used are made from recycled plastic and milk pouches.

The food waste or wet waste is decomposed in the hotel premises. A vermiculture area has
been set up for converting this food waste into organic manure or 'vermicompost'. This rich
and fertile vermicompost is then used as a fertilizer for the garden.

2. Energy Efficiency

Energy efficient designs and systems have been incorporated into the hotel from the very
beginning.

 The hotel's ceiling has a Skylight which permits sunlight to enter into the atrium of
the hotel providing natural light and reducing the amount of energy utilized for
lighting the lobby and corridors.
 The hotel uses energy efficient lighting such as CFL and LED. The signage of the
hotel which was earlier neon is now LED based saving tremendous amount of
energy.

29
  A Renewable source of energy - Solar energy is harnessed through Solar panels that
are installed on the roof of the hotel.
 The Master Control Panel in the Guest rooms is incorporated with an Ecobutton,
which when pressed increases the AC temperature of the room by 2 degrees Celsius
thus conserving energy.
 During the start, the motor acceleration in the A/c compressor is controlled by
gradually increasing the motor current to a reference current ramp limit. In the
energy saving mode, the applied voltage is adjusted by sensing that the motor current
is minimum.
 The mini bars used in the guestrooms by us save up to 40% energy, as it is equipped
with "fuzzy logic" which senses the load inside the refrigerator and cools it
accordingly. Also an added advantage is that these mini bars are CFC free.
 Ozone depletion levels have been reduced by 55% as the more eco-friendly
alternative i.e. R22 instead of CFC refrigerants, has been used. The mono screw
chillers which have the least number of moving parts operates on a stepless efficiency
range of 10% to 100%.
 Attached to the air-conditioning system is a tank which is used to store cold energy
during off-peak hours. This stored energy is then used during the peak hours /periods
reducing compressor overloading and cutting power consumption.
 The heat generated from the air conditioners provides hot water to the guestrooms,
laundry, toilets and kitchen.
 Passive energy conservation efforts in the architectural design.
 Depressions and protrusions in the facade plays an important role since majority of
the dead walls remain under shadow thereby reducing the surface radiation.

3. Water Conservation and Preservation

With only 3% of the world's water being fresh water, the hotel has employed various
techniques to preserve this vital resource.

 In bathrooms aerators in taps and special flushes, which reduce water consumption by
nearly 50% when compared to conventional ones, have been installed.
 A Sewage Treatment Plant runs 24 hours and 7 days a week to ensure that waste
water is treated so that it can be reused for gardening - thereby reducing the
consumption of fresh water.

30
 2 other ingenious water saving devices are the Geberit Concealed Cistern which uses
only 6 litres of water per flush as against 15-20 litres used in conventional flushes,
while the Geberit Urinal Flush Valve's infra red detector ensures a definite flush after
every use preventing the unwanted flushing of timer set systems.
 Aquazone employs ozone which destroys all micro organisms including bacteria,
virus, spores, mould, fungi etc. The resultant water is absolutely safe, pure, fresh and
healthy. The water is free from chlorine. When drinking water is treated with chlorine
(chlorine is a highly carcinogenic chemical), the residual chlorine in water is also
consumed along with the water. On the other hand ozone, having half the life of only
about 20 minutes, unreacted ozone reduces to oxygen, leaving no trace of toxicity in
water. This makes it the most environment friendly treatment known today. Aquazone
water can be used for drinking, cooking, and washing fruits, vegetables, meats,
poultry and seafood to destroy surface bacteria for healthier preservation, Ozonised
water can also be used for disinfecting anything. Ozonised water is colourless and
odourless. Chlorine and its derivatives are carcinogenic and are potential health
hazards, adding to the pollution. Ozone is the ultimate in disinfection. It destroys
almost all the micro-organisms and while doing so it reduces to oxygen. This makes it
the most ideal and environment friendly system ever conceived. Aquazone diffuses a
controlled dosage of ozone into the drinking water as and when required. Ozone
reacts with impurities like micro-organisms and chemicals neutralizing them. The
result is clean fresh and healthy water to drink.
 The Save Our Planet Program encourages our guests to reuse their linen and save
water.

4. Civil Work

 Cement ("Ambuja Silicate")

To start at the very beginning the cement that has gone into making The Lotus Suites
an Eco friendly Hotel is absolutely environment friendly. This cement, PPC (Portland
Pozzalana Cement) contains 15-20% fly ash, as compared to OPC (Ordinary Portland
Cement).

 QED (Quite Easily Done)

31
 Internal partitions are made from QED wall panels, which are made from fertilizer
waste, instead of the red bricks, which are made from the topsoil of the earth. That's
not all, these wall panels are reusable too and will save you from curing, plastering
and recurring.

 AAC (Autoclaved Aerated Concrete)

Another environment friendly alternative used is AAC. This material is used for
external walling and wet walling structure of the Hotel. AAC is Eco friendly as it
manufactured using approximately 60% fly ash. It is the brick substitute building
material of the future having excellent thermal insulation properties and better sound
absorption coefficient than ordinary bricks.

5. Interiors

 Rubber wood (siti wonder wood)

Despite its natural timber look the windows frames, master control panel in the
guestrooms and shutters are made from Rubber wood. After producing rubber sap and
the tree is cut down, the same cannot be used for any constructive purpose, as the
wood acquired from the rubber tree is soft. The rubber wood then derived is processed
and the upgraded wood, which has been vacuum, impregnated using unleachable type
of timber preservative chemicals is kiln seasoned to ensure dimensional stability.

 NUWUD MDF (Medium Density Fibre Wood)

The interior works of the Hotel is made from MDF, which is manufactured using
cotton stalks. The cotton tree, which grows to a height of 5-6 feet, is cut down after
yield and the same is usually rendered useless. With the help of advanced technology,
the waste stalks of the cotton tree then goes through a manufacturing process which
includes chipping, sieving, washing and cooking of the fibre chips. After this lengthy
procedure Medium Density Fibre Wood is produced having all the features of natural
wood.

 Triple Glazed Windows

32
 The triple glazed window comprises of a hermetically sealed double glazed unit and
an added reflective glass. This tripled glazed window blocks the heat of the sun from
entering the room and helps in conserving the air-conditioning energy. An added
advantage of this unit is that prevents fabric and furniture colours from fading as the
triple glazed unit prevents the infra red light from the sun to enter the room. These
windows also help in effectively cutting out the noise pollution from India's busiest
airport.

6. Mechanical Measures

Steps have been taken to reduce air pollution by installing what is known as Air
Scrubbers in the boiler outlet connected with the chimney. The boiler produces high
amount of carbon dioxide fumes which passes through the scrubber and is emitted
through the chimney (the fumes emitted are clear white fumes instead of the
dark/black fumes usually seen). This is because when the fumes pass through the
scrubber water is sprayed and the carbon dioxide dissolves and settles down in the
shower traps and clear fumes are emitted in the air. The consumption of water is 300-
600 litres per hour for 1000-meter cube of gas, reducing the fume gas temperature
from 250 degrees C to 50 degrees C. The water utilised in the air scrubber is recycled
water from Sewage treatment plant (STP). Similar type of equipment installed in the
kitchen exhaust system is called air washer which works on the same principles.

7. Operational Practices

 Hangers
The hangers used in guestroom are made from Sawdust.
 Fruits
At the Lotus fruits are served on request so as to avoid wastage.
 Amenities

In keeping with our environment theme in mind at The Lotus Suites we use Herbal
products, which are manufactured under an Ayurvedic license; these products are not

33
 tested on animals and do not contain any animal fat.

 Laundry

In our strive to reduce waste we have reusable cloth laundry bags instead of the
standard paper or plastic bags as in other

 Cut Flower vs. Potted Plants

Why use dead flowers to bring a room alive? At the Orchid, - instead living vibrant
plants help bring the beauty of nature indoors.

 Carbon Paper

There is no use of carbon paper made At The Lotus Suites Hotel, as the chemicals
used in carbon paper are toxic which kill the micro-organisms that break down solid
waste, reducing the volume of waste in the landfill.

 Stationery

With forests dwindling and the air we breathe under threat, every contribution helps.
This is why at the Orchid all paper products contain at least 50% recycled content.

 Slippers

To further show you how down to earth the hotel’s Eco sensitivity is; even the stylish
slippers in the suites are hand crafted from natural reed for comfort. The cane tray is
meant for shoes to be sent for polishing instead of using a plastic bag.

 DND, Make up room & Laundry Sign

Having the DND, MAKE UP ROOM and LAUNDRY sign outside the door in turn
reduces the waste that would have been otherwise generated by having these signs
made from paper.

 Paints

34
 The Orchid has demonstrated the highest level of environment sensitivity by using
paints that are eco-friendly. The exterior of the hotel is a water based paint with
negligible VOC (Volatile Organic Compound) content of only 0.0125% and the paint
used for interiors has 0% VOC.

 Jute Folders

Guest service and minibar folders are made from jute.

 Water Flask & Glasses

The water flask in the guestrooms are left empty which are filled after asking the
guest for his preference of hot, cold or room temperature water as water already filled
and kept in the flask leads to guest perception of the water being stale, which they
promptly ask to be replaced. The glasses too are turned upside down and kept in the
tray, thereby doing away with having to wrap each glass in a plastic bag and
consequently generating more waste for the hotel.

 Anti Cockroach Herbal Treatment

This treatment has been recently introduced and is the first of its kind in India to
eradicate cockroaches. This herbal paste contains extracts from herbs and the
treatment is totally different than the conventional spray treatment. By using this
treatment there are no health hazards, as there is no use of any poisonous chemicals.
No cleaning is required after the treatment is done hence there is no wastage of water,
detergents etc. This medicine is in the form of a paste and it is applied to all nooks
and corners in the form of small globules in the premises, which is to be treated. This
paste can also be applied in refrigerators, ovens, toasters, microwaves mixers,
computers as it is non-poisonous.
 Cloth Mats

To reduce the wastes generated by the hotel we use cloth mats instead of paper ones.

 Single Serving Items Minimized

To add to the above, use of single serving items are minimized at The Orchid. In all

35
 Food & Beverage outlets, use of condiments like sugar sachets is replaced by using
sugar cubes; jams, sauces, ketchup are served in preserve pots and butter chiplets have
been replaced by butter curls.

 Newspaper

Newspapers at The Orchid are delivered, on request, in reusable cane baskets/corn

starch bags instead of the usual paper or plastic bags.

 ECO Harvest

As a special give away for all are dear guests we have the "Eco Harvest" a basket containing
an herbal pillow which induces sleep, a bunch of neem twigs, two aromatic oils & 5 age old
herbs.

 Pens / Pencil

To prove commitment to the environment The Orchid uses eco-friendly pens and
pencils. The eco-pens are made using recycled cardboard, reprocessed plastic and
scrap wood. The cardboard, which is used as barrel, is free from chlorine usage in the
manufacturing stage. The plastic as the head and base is made from reprocessed ABS
(a thermoplastic material that can be recycled and/or remoulded). Scrap wood is
obtained from discarded cases used for packing purposes. The Eco pencils are not
made of wood but of a non-toxic polymer with the use of natural fillers. Woodsaver
pencils are made using a shaft, which is made of biodegradable materials such as talc,
gypsum and clay.

8. Employee Environmental Education and Community Involvement

Environmental awareness amongst the hotel team members is vital to maintain

commitment to the environment. Therefore, training programs and activities for team
members in a fun manner are conducted regularly. For example, photography and

36
banner competitions with the theme of 'Environment Preservation' are organised. A
three day training program that includes a session from the Environment Officer who
briefs the new team members of the hotels environmental systems is arranged. During
the training the team members are shown a documentary called 'Cutting Carbon
Footprints". The team is informed about pressing issues that pertain to the
environment and are motivated to bring about change not only in the workplace but
also in their homes.

Activities which involve the community are also conducted on a bi-monthly basis
where team members go on rallies, visit schools, perform plantation drives etc. to
spread the message of environmental preservation. These activities are organized by
The Orchid's Green Team. The team comprises of two members from each
department of the hotel. Over four hundred thousand students from various schools
and colleges over the last decade have been educated on environmental issues by the
team.

Past activities also include composting of nirmalaya generated during the festival of
Ganesh, 'Say no to fire crackers" Rally, distribution of vermicompost and seeds to our
guests, employees and community, etc

37
 Rodas, Mumbai: A case study
Located in Powai, Mumbai, in the 3000-acre commercial-cum-residential complex known as
Hiranandani Gardens, Rodas is a hotel committed to the environment. This 36-room upscale
property opened its doors to business in May 2001.

Rodas is an excellent example of a sustainable business where energy-efficient design and

construction is complemented by earth-friendly practices in every area of hotel operations. It
demonstrates that imaginative thinking, and a conscious effort to follow through, can
generate significant savings even with minimal monetary investment. Both as a hotel and an
earth-friendly operation, Rodas strives for continuous improvement.

Sensitivity to the environment is built into every aspect of this hotel, starting from the initial
stages of design and construction. The hotel's neoclassical arched façade, while visually
arresting, plays a role in reducing loss of energy from the sides of the building and thus
maintaining lower temperatures within. The façade with its dual layers – external arches and
columns and internal walls and glazed windows – increases the insulation for the building
envelope, reducing energy losses. The building itself is positioned such that the centre-point
of its parabolic shape faces the north-east, which reduces the effect of direct sunlight and thus
helps the hotel save on the energy requirement for air-conditioning and lighting. The roof top
is treated with three layers of coba (clay brick), so as to increase the insulation from the roof.
Lastly, double-glazed windows in the guestrooms reduce the need for daylight lighting; at the
same time, the glazing reduces the absorption of heat radiation from the sun while also
cutting out noise pollution.

The cement used throughout the building is Portland Pozzalana (PPC), which uses 25% fly
ash, a by-product of electric power generation. Fly ash itself is the non-combustible portion
of coal that used to be released into the air through the smoke stack before the government
enforced regulations on emissions into the atmosphere. Fly ash mixed with cement, thus
while environmentally friendly, is also more durable than plain cement and the lifecycle of
such concrete can be measured in hundreds of years instead of decades.

In the Rodas, all the wood used is either rubber wood (resulting from felled rubber trees) or
medium density fibre (from the waste stalks of the cotton tree). While rubber wood is

38
 produced from trees that have had their sap extracted and are felled, the latter is produced
from the 'waste' stalk of the cotton plant which, instead of being discarded, is put through a
manufacturing process that involves chipping, sieving, washing and cooking, and which
results in a fibre with properties very similar to natural wood.

Like the building, the facilities infrastructure has been designed in a manner that it enables
energy-efficient operations, and energy meters allow staff to monitor consumption within the
individual departments. Grey-water recycling and the installation of water-efficient fixtures
ensure the judicious use of water. These initial investments have been supported by a keen
attention to staff practices: right from the time of its initial opening, the team at Rodas has
worked hard to build a conscious culture of reducing, reusing and recycling. Practices such as
switching off of lights and equipment when not in use, using the water from the Bain-Marie
to wash kitchen floors, and keeping careful track of the solid waste generated within all
departments/areas, have gone a long way in helping Rodas achieve its environmental
objectives.

The hotel's practices and processes in the broad areas of waste, energy and water
management are highlighted in the following section:

Waste Management:

 Emphasis on reducing waste at source: Guest laundry is lightly folded and delivered to the
guests in jute baskets, and not in plastic or paper covers that must be thrown away. Suits are
delivered to guests in muslin cloth covers. By smarter usage of paper and items such as
stirrer sticks, the hotel saves approximately Rs1.9 lakh (US$ 4,200) each year.
 Kitchen waste is systematically carefully segregated according to the four-bin system, and
food waste is sent for composting. Guestrooms feature two bins – one for recyclables and
another for non-recyclables.
 At present, 50-kilogrammes of wet garbage is deposited into six composting pits daily. The
sale of vermi-compost for use within and outside the Hiranandani complex generates an
additional income.
 With the help of an in-house tailor, the housekeeping department ensures that all spare or
leftover fabric or linen is recycled into something useful. Double bed sheets that are no
longer usable in the guestrooms owing to a small spot or tear are converted into single
sheets. Bed sheets are also converted into pillow covers, while tablecloths are converted into

39
 wiping cloths and tray mats. Dead stock upholstery is similarly recycled into curtains for the
back of the house.
 Glass from broken tables is, to the extent possible, not thrown, but collected by kitchen staff
to be cut, finished and polished to make serving platters in varied shapes. On an average,
Rodas makes three-to-four new platters a year. Similarly, glass pieces and shreds resulting
from broken glassware are not discarded; instead, the staff collects these glass bits, which
are sent to be processed into insulating material for the kitchen tandoor. When the tandoor's
clay pot is replaced every six months the insulating layer also needs to be changed and this is
when the material comes in handy.
Energy Management:

 The hotel does not use boilers to heat water for the bathrooms and kitchen; instead, the
excess heat generated by the air conditioners is reused to heat water up to 50°C, with the
heat pumps acting as a back-up during the winter season, when higher water temperatures
may be required. In 2009, the cost saving as a result of this system was equal to
approximately 1.8% of Rodas's total electricity bill.

 Another by-product of the air conditioning system – chilled water at -7°C – is reused by
being circulated through Rodas's central water purifying unit, in order to cool water that has
been purified using ultra-violet rays and is otherwise fit for consumption. Using the water
from air conditioners in the main water purifier and chillers saves this ECOTEL a
considerable energy expense.

 The hotel maintains the Power Factor at 0.97 to 0.99, thereby earning a small discount from
the local utility company, which encourages energy savings.

 Wherever possible and suitable, energy-efficient lights and signages are used. Guest
participation is solicited through the 'Green Button' featuring on the control panel in the
guestrooms. By pressing this button, the default in-room temperature is raised by 2°C.

Water Management:

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 Rodas reduces the use of water through taps that are fitted with flow restrictors that operate
on timers. Wash basins and toilets in public areas have sensors. The toilets in all guest
bathrooms feature the Geberit concealed cistern, which uses only six litres of water per
flush. While six-litre cisterns are a common feature in most new hotels in India, in 2001
when Rodas commenced operations, most hotels did not have water-saving devices as
efficient as the Geberit.

 The hotel's entire wastewater is diverted to a huge sewage treatment plant located within the
Hiranandani Gardens. Wastewater generated within all the developments in the Hiranandani
complex is sent to this plant, where it is treated with the latest technology and used for air
conditioning, gardening and for new construction within the Hiranandani complex. As much
as 180,000 cubic metres of water passes through the treatment plant on a daily basis.

 The backwash water of the water filtration plant is collected back in the flush tank, which
reduces overall consumption of water.

 Tent cards placed on the bed inform guests about the hotel's ‘Save Our Planet’ linen and
towel reuse programme. Guest participation, at approximately 15% of total room nights
annually, is largely influenced by the fact that Rodas draws 85% of its business from the
business traveller, who has an average length of stay of two days.
A discussion on Rodas would be incomplete without a mention of the community-service
actions that are a key component of the hotel's environmental initiatives. The hotel's Green
Team meets regularly to review the progress achieved in meeting defined eco-targets, as well
as plan out workshops and awareness-building initiatives that are implemented every year
with great success.

Employee Education and Community Involvement:

 Each year prior to Ganesh Chaturthi, Rodas organises a workshop to teach school
children to make Ganesh idols out of natural silt soil from Lake Powai and organic
colours, with pistachio shells and pulses for decoration. The idea is to encourage children
to make their own eco-friendly Ganeshas, rather than having to depend on the store-

41
 bought idols that are made using plaster-of-paris and commercial colours. In 2009, about
300-children from 18-schools (both regular schools and those for special needs)
participated.

 Following the Ganesh Visarjan (immersion of the idols into the sea), which marks the
culmination of the 10-day Ganeshotsav festival, the Green Team gets together on the
Lake Powai promenade to clean up the area. The floral offerings made to Lord Ganesha
as well as the waste lying about are collected, brought back to the hotel, sorted and
segregated for recycling and composting. The floral offerings are composted in two pits
set aside for this purpose.

 The hotel management frequently interacts with school children from around the locality
and talks to them about the importance of being environmentally friendly, ending the
sessions with some lovely goodies from the kitchen.
Rodas demonstrates its environment committment through processes, practices and
initiatives (some of which are highlighted) that assist the hotel in minimising its
environmental impact while enhancing its positive impact on the local community. This
ECOTEL globe captures the essence of the four globes just discussed, while embracing
many other aspects; for example, the use of earth-friendly technology and recycled-
material products.

Environment Commitment:

 All refrigeration units (including walk-in coolers and deep freezers), use the gases 134A and
404A, which have zero ozone depletion potential, and are the most environmentally-friendly
gases for such equipments. All detergents used have a very low/neutral pH value.
 Disposable plastic/styrofoam products are prohibited in the kitchen.

 Pulses, rice and other essentials provided to the kitchen are delivered either in reusable cloth
bags provided by the supplier, or in cloth bags stitched by Rodas's in-house tailor out of
leftover fabric available with housekeeping.

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 All hangers in the guestrooms' wardrobe areas are made out of sawdust. The hotel uses
utility trays made out of sawdust, and the same applies to covers for sugar pots. Parabola, the
24-hour café, uses buffet props and breadstands made out of waste/discard rubberwood.
Disposal bins as well as the pens and pencils placed in all guestrooms are made out of
recycled material.

 All promotional materials are made out of 50-75% post consumer content paper. As Rodas
approaches its ninth anniversary, new initiatives are in place – to create a second herb
garden, and to make space available to increase the number of composting pits. Certain to
remain steadfast, however, is Rodas's committment to embed a permanent sustainable
development culture into day-to-day strategic decisions and behaviour. With a team that
strives continuously to meet organizational objectives and exceed customer expectations,
Rodas offers a rewarding experience to both its guests and its employees.
Rodas manages to save approximately Rs1 lakh (USD 2,200) per year per room by engaging
in environmentally-friendly practices. The case for going green is not just philanthropic but
extremely business friendly.

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 Questionnaire Analysis
1. Were you aware that ecotels exist before I approached you with this questionnaire?
Ans-

Awareness of people regarding existence of

ecotels

Yes
No

2. When you go for vacations and stay at any hotel are you aware what kind of adverse
impact hotels have on the environment?
Ans-

Awareness of people regarding harmful

impact of hotels on environment

Yes
No

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3. Given a choice between a 5-star ecotel and a premium 5-star hotel, which one would
you prefer to stay in?
Ans-

Peoples' Preference

5-star Ecotel
Premium 5-star Hotel

4. As a guest staying over at an ecotel would you like to participate in the numerous
green initiatives undertaken by the ecotel?
Ans-

Participation in Green Initiatives of the hotel

Yes
No
Maybe

45
5. Now after knowing what an ecotel is do you think ecotels really go a long way in
conserving the environment?

Peoples' opinion regarding effectiveness of

ecotels

Yes
No
Maybe

6. As an employee of an ecotel will you voluntarily like to participate in the green

activities of the ecotel?
Ans-

View of an employee

Yes, I would voluntarily

No

Yes, I would just because it will

be a part of my job

46
7. An ecotel doesn’t compensate in service for its environmental aspect. But if you as a
guest receive a tad lesser volume of service from an ecotel in order to conserve the
environment, will it be acceptable to you?
Ans-

Willingness of people to sacrifice service for

the environment

Yes

No

Yes, but it still depends on what

kind of service I will have to
sacrifice

8. As a guest or as an employee of an ecotel would you learn from the green initiatives
of the ecotel and implement some of them practically in your individual lives?
Ans-

Implementing green initiatives of ecotels in

real life

Yes
No
Maybe

47
9. Has knowing about ecotels helped facilitating your perception towards conserving the
environment?
Ans-

Impact of ecotels in moulding the mindset of

people towards the environment

Yes
No
Maybe

10. There are currently just 6 completely certified ecotels in the world, complementing
the other many ecotels. Do you think that more should come up or the existing hotels
be converted to ecotels?
Ans-

Peoples' Opinion regarding more ecotels

coming up

Yes
No
Maybe

48
49
 CONCLUSION
Thus, we can see that more and more hotels are converting into ecotels and this project
analysis gives us a clear idea that hotels turning green would contribute towards protection of
environment and would reduce the harm caused to the environment considerably.

Hence, I conclude this research with the following testimonials-

 “Hotels going in for the ECOTEL certification will disprove the long-held theory that
the hospitality industry is an unwilling partner in the global eco-consciousness
drive.”- Steve Rushmore (Founder and President, HVS).
 “The world once again is increasingly focusing again on becoming green. Ecotel
Hotels have always been ahead of their times and will remain so in times to come.”-
Manav Thadani(Managing Director, HVS, India).
 “It’s all about saving and re-investing. Ploughing resources back into the earth, as you
would in a bank. Overdraw and you and you face depletion. Ultimately in a world
that’s increasingly getting crunched of precious resources, Hotels such as Uppal’s’
employing Ecotel practices will succeed.”-Pushpinder Kumar (Vice President and
General Manager, Uppal’s Orchid).
 “The concept of Ecotel is gaining momentum the world over. We have been receiving
invitations from various parts of the world to manage hotels and we are planning to
promote the Ecotel concept in the Middle-East and in Asia as well as the domestic
market.”-Vitthal Kamat (Executive Chairman and Managing Director, The Orchid).

It can be stated that Ecotels can help in conserving and balancing the environment.
Recently lots of hotels have converted into Ecotels. This would go a long way in
curbing global warming and maintaining stability in the environment. We can see the
fact that more than emphasising on profit maximization, more emphasis is given on
customer satisfaction and concern for the environment.

Thus, we can conclude by stating that more and more hotels are moving toward being
ecotels as people are becoming more and more aware regarding the conservation of
the environment.

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 Bibliography

 http://www.orchidhotel.com/green-hotel.html

 http://www.ecotelhotels.com/About.shtml

 http://green.hotelscombined.com/Gyh-The-Business-Case-For-

Sustainability.php

 http://kallithea.sunwing.net/media/31398/environmental_report_2014.pdf

 http://www.just.edu.jo/~green_tas/CD/Library/D5%20Description%20an

d%20Analysis%20of%20Selected%20Success%20Stories.pdf

 http://www.hvs.com/Services/SustainabilityService

 http://powai.info/2010/04/28/what-makes-rodas-ecotel-powai-eco-friendly/

 http://www.hotelnewsresource.com/article45155.html

 http://www.ecotelhotels.com/Certification.shtml

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