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Hotel and Resort Waste Management Policies

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This policy can change at any time as it is a working model to assess the long-term benefits. ... Corporate Communications: An International Journal 6 (2001): 18-23. ... – PowerPoint PPT presentation

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Title: Hotel and Resort Waste Management Policies


1
Hotel and Resort Waste Management Policies
  • By Emalee OConnor

2
Agenda
  • Introduction
  • Sustainability in Hotels and Resorts
  • Corporate Social Responsibility
  • Principles, Policy to Practice
  • The benefits of waste management policies
  • Case Studies
  • Conclusions- Policy Implications
  • Discussion

3
Introduction
  • Hotel and resort waste management is an important
    step towards sustainability in the accommodation
    sector.
  • Green products are in demand from the consumer
    right now.
  • Policies that have been implemented in hotels are
    diverse and unique.

4
The Need for Policies
  • The amount of waste which is created in the hotel
    and resort sector is huge.
  • A single hotel in Toronto creates upwards of 1200
    pounds of solid waste in a single day! (Shanklin
    et al.)
  • Waste water and sewage is not counted within that
    figure, which will add a significant amount of
    waste.
  • Resource usage is becoming unsustainable within
    luxury resorts.
  • Green motivations for businesses.

5
Sustainability
  • Sustainability is important to include in all
    policies for hotel and resort waste management.
  • Reduce, Reuse, Recycle The most important
    policy to implement.

6
Corporate Social Responsibility
  • Environmental protection initiatives are commonly
    found within the CSR profile.
  • There are both positive and negative aspects of
    CSR.
  • Positive Environmental awareness, increased
    loyalty to each hotel
  • Negative A PR invention? (Frankental)

7
Principles, Policy, Practice
  • Principles
  • The principles of waste management are determined
    by the values held by stakeholders.
  • Changes in principles mean changes in the
    policies that are important to consumers.
  • Important factors pertaining to waste management
    the environment

8
Principles, Policy, Practice
  • Policy
  • The policy is planned after the values and
    ideologies of the target market are determined.
  • This policy can change at any time as it is a
    working model to assess the long-term benefits.
  • Simple, straight-forward policies are the ones
    which are most successful.

9
Principles, Policy, Practice
  • Putting the policy into practice is the final
    test.
  • Accessibility and ease of transition into the
    policy is key.
  • Education for employees and guests is essential.

10
Policy Examples
  • Vietnam Hotels
  • Food scraps are sold to local farmers for animal
    feed.
  • Recyclables collected and sold to a third party
    materials collector.
  • Re-useable materials kept, or sold to scrap
    collectors.
  • Office materials (paper) is conserved as much as
    possible.
  • (Trung and Kumar)

11
Policy Examples
  • Fairmount Hotels Resorts
  • In-room guest recycling
  • Donate partially used goods to shelters
  • Grounds and golf courses irrigated with
    wastewater
  • Reduce waste water with low-flow toilets and
    shower heads
  • Free parking for hybrid cars
  • (Miner)

12
Policy Implications
  • These policies, if successfully executed can help
    to preserve the environment.
  • Keeping excess waste out of the waste stream is
    beneficial.
  • Policies result in education about current issues
    for employees and guests alike.
  • Overall, waste management policies in hotels and
    resorts are positive.

13
Questions and Discussion
14
References
  • http//luxuryresorttravel.suite101.com/article.cfm
    /a_leader_in_sustainable_tourism
  • Trung, Do Nam, and S. Kumar. "Resource use and
    waste management in Vietnam hotel industry."
    Journal of Cleaner Production 13 (2005) 109-16.
  • Frankental, Peter. "Corporate social
    responsibility - a PR invention?" Corporate
    Communications An International Journal 6
    (2001) 18-23.
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