15 Steps to the Successful Implementation of an Environmental Management System in a Hotel or Resort

In Line with ISO 14001

Step 1 - Assemble the team

Management Representative Co-ordinator

Operations (see next slide)

Finance Legal Marketing / Sales

Operations
Action Teams
Appointed

representative of

Front of House Housekeeping Food & Beverage Conference & Meeting Engineering and Maintenance Sales and Marketing Personnel Financial Control Purchasing

Step 2 - Initial Review -where are we now ?

Five key areas
legal compliance evaluation and registration of significant environmental aspects and impacts examination of all existing environmental management practices assessment of feedback from any previous incidents Our customers
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Step 3 - Environmental Policy

The Environmental Policy Document must
be documented and understood at all levels commit to complying with the law be publicly available commit to prevention of pollution and improve environmental performance provide for the setting of environmental objectives relevant to the operations of the hotel or Resort
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Step 4 - organisation and personnel

Definition of organisation responsibilities

necessary to
provide resources initiate action identify problems recommend solutions verify implementation of solutions control further activities act in emergencies
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Step 5 - register of regulations

Need to establish and maintain procedures to
record all legal, regulatory and other policy requirements regarding environmental aspects of

activities services

Hence

keep up to-date, and following the events in the south and the degree of over-building you can see an increase in government applied laws in Thailand

Step 6 - Register of environmental aspects

Need to evaluate and assess environmental aspects - direct and indirect
controlled and uncontrolled emissions controlled and uncontrolled discharges solid and other waste land contamination environmental requirements generated by customers

Step 6 - Register of environmental aspects II

use of land, resources and energy noise, odour, dust, vibration and visual impact effects on specific parts of the environment beneficial impacts

Step 6 III Assessment of significance

The organisation shall ensure that the
(environmental) aspects related to these significant impacts are considered in setting its environmental objectives

Clause 4.3.1 ISO 14001

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Departmental environmental impacts

There is potential for improvement in environmental performance in every department of the hotel or Resort
front of house housekeeping food & beverage conference & meeting engineering & maintenance back of house sales & marketing personnel & administration financial control purchasing community & socioeconomic programmes grounds & externals

Front of House
Energy
blocking off and grouping rooms light controlling key cards environmental information in guest packs

Water
environmental information in guest packs

Waste electronic internal information to reduce paper usage

reuse of paper recycle toner cartridges

Housekeeping
Energy
check room temperatures watch for malfunctioning fans, aircon, heating etc use cold water instead of hot wherever possible

Water
use minimum quantities during cleaning notify maintenance immediately of any leaks

Waste
reuse linen unsuitable for its original purpose use dispensers instead of sachets use cleaning materials in the recommended concentrations and dispose of containers properly

Food and Beverage

Energy
Appropriate lighting levels in restaurants and bars Beverages coolers not sited in cellars

Water
Dead man valves on sluicing hoses Dish and glass washers correctly maintained

Waste
Segregation of glass, tin, plastics and paper Menu planning to reduce waste food

Conference and Meeting

Energy
Appropriate lighting in public areas HVAC maintained and controlled

Water
Maintenance of all water outlets in washrooms

Waste
Reuse of non-confidential papers Segregation of paper (and other packaging) for recycling

Engineering and Maintenance

Energy
All HVAC fully maintained with controls correctly set Low energy lighting wherever appropriate Sensors in all low non-public traffic areas

Water
Planned preventative maintenance and rapid response to leaks

Waste
Care of used oils, lubricants, paints and solvents

Back of House
Energy Sensors in low traffic areas Switch off and save policy Water Prestel taps in washrooms Hippos in flush cisterns Report leaking taps Waste Recycling schemes for plastic cups, cans, bottles etc

Sales and Marketing

Energy
Control of lighting in office areas Low energy computers Switch off and save policy

Waste
Careful planning of brochure production runs

Personnel and Administration

Energy
Control of lighting in office areas

Waste
Control of use of paper, toners, etc.

Training is biggest contribution

Financial Control
Energy
Monitoring, measuring and controlling consumption

Water
Monitoring, measuring and controlling consumption

Waste
Monitoring, measuring and controlling food waste Monitoring landfill and carrier returns

Community and Socioeconomic Programmes

Energy
Distribution of excess and which cannot be stored

Water
Inclusion on water treatment

Waste
Excess estates compost for agriculture & horticulture Use of non-confidential documents for schools and other social projects

Assessment of significance
one approach:Define Scope

Identify Aspects Set Criteria

Assess Significance
Significant Aspects
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Step 7 - Environmental objectives and targets

There is a need to set targets and

objectives

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Step 8 - management programme

Targets and objectives

Specific Measurable Agreed Realistic Trackable

100 80 60 40 20 0 1st 2nd 3rd 4th Qtr Qtr Qtr Qtr East West North

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Check the Results

Hotel Westin, Seattle Practice Initiated Changed incandescent bulbs to energy saving compact fluorescent light bulbs and improving control mechanisms Uses discharged water from washing machines to flush toilets Recycles 15.2 million liters (4 million gallons) of wastewater a day for irrigation of landscaping and golf courses. Undertook a comprehensive environmental program A comprehensive waste reduction and recycling program. Impact Achieved 66 percent reduction in guest room wattage and an annual savings of $400,000. Saving 15,900 liters (4,200 gallons) of water per day and approximately $5,000 per year. More cost-effective as using municipal treated water would have been much more expensive. Saved $10,000 in 10 months plus increased revenue from the sale of cardboards. Recovered approximately 70% of recyclable materials and cut waste hauling costs in half. Recycling program has resulted in recovery of $120,000 in hotel items. Saved some $12,000 in electricity costs Diverts 65 percent of the waste stream with annual savings of $31,000 Saved over 400 gallons of water per year, amounting to $4,000 Saved 400,000 kwh of energy annually which amounted to $2,400 Combined water-saving measures led to savings of $9,000 Apple Farm Inn and Restaurant, California

Disney World, Florida

Hotel Bel Air, Hyatt Regency, Chicago

Inter-Continental, LA Intercontinental, Miami

Installed a power monitoring system Recycling program involving 30 materials. Recycling waste water for watering gardens as well as use of aerators on water outlets Reduced energy consumption by using energy efficient appliances

Habitat Suites Hotel, Austin, Texas

Water conservation programmed such as use of low-flow sink and shower aerators, water-saving toilets and water saving sprinklers. Use of fluorescent and air-conditioning units

Saved over 122,000 kw of energy per year, which equals $10,954 Each window saves the hotel $75 per year in energy costs and the guests benefit from quieter rooms

Boston Park Plaza

Installed 1,686 thermopane windows at a cost of $1.2 million.

Step 9 - manuals and documentation

establish and maintain manual relating

to
environmental policy, objectives, targets and programmes key roles and responsibilities interaction between the systems elements documentation
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Step 10 - operational control

control activities, particular attention to
documented work instruction procedures regarding suppliers monitoring and control of effluent & waste streams etc.. performance criteria

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Step 10 - operational control II

procedures to establish compliance with

programmes, targets or instructions

identify and document verification information and procedures establish and document acceptance criteria assess validity of previous verification information

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Step 11

Training
for

(where most operations fail)

senior management in policy formulation and resource allocation for auditors for specialists managers in EMS awareness training for employees
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Step 11 - training II
train administrative and operational

personnel
cascade the information, using administrative and operations managers talk with suppliers, contractors and customers

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Training needs analysis typical approach.

Auditing CEO Executive Supervisors Line Operators Design Engineers
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Awareness Instrument EMS Briefing

Step 12 - records
system is required to confirm that the system works and compliance can be demonstrated
When you can measure what you are speaking about and express it in numbers, you know something about it. When you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind. Lord Kelvin Physicist
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Step 13 - audits
when the system is in place and working

properly an audit is needed to determine

environmental management activities conform to the programme the system is effective in relation to the policy

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Internal Auditing
audit

schedule audit procedure checklists audit reports follow-up and corrective action
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Step 14 - Environmental Management Review

management team meets to review the

system including audit results

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Step 15 - apply for assessment

select a certification body which has

detailed practical experience an empathetic approach a structured approach skilled experienced assessors

So which certification bodies can be used in Thailand?

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