Đề tài Responsible accommodation operation: Managing energy, water & waste

Nội dung text: Đề tài Responsible accommodation operation: Managing energy, water & waste

1. Vietnam 3-5 star hotel sector: Key operating figures 3 4 5 2011 2012 2011 2012 2011 2012 Avg.numberofrooms 55 60 101 113 243 243 Avg.occupancy 66% 69% 59% 59% 57% 56% Avg. room rate (USD) $46 $47 $93 $88 $123 $125 Avg. RevPAR (USD) # $30 $32 $55 $52 $71 $70 EBITDA ^ 19% 27% 38% 29% 28% 35% Grant Thornton 2013, Vietnam Lodging Industry Hotel Survey 2013 , Grant Thornton, Vietnam ^ EBITDA = Earnings before interest, tax, depreciation & amortisation # RevPAR = Revenue per available room
2. Impacts of unsustainable practices in the accommodation sector • High energy use • Economic leakage can contributes to global further entrench poverty O warming O • High water use can •Large scale developments can put pressure on local restrict local access to natural O water supplies O resources • Untreated waste water can impact on •Unfair employment conditions can restrict socio- environment and O O economic development human health • Land clearing in coastal areas can O increase vulnerability to natural disasters
3. 3-5 star hotels acting responsibly in Vietnam • Report major changes in 55% awareness • Have an environmental plan in 82% place • Strongly taking measures to 65% improve energy efficiency & reduce waste 31% • Conduct environmental training • Aim to achieve the VNAT Green Source: Grant Thornton 2013, 50% Vietnam Lodging Industry Hotel Lotus Label Survey 2013 , Grant Thornton, Vietnam
4. UNIT 10. RESPONSIBLE ACCOMMODATION OPERATION: MANAGING ENERGY, WATER AND WASTE TOPIC 2. THE ISSUE OF WATER, ENERGY AND WASTE IN THE ACCOMMODATION SECTOR
5. Impacts of overconsumption of energy and water and increased pollution and waste Environment Increased production of waste Impacts Local High community consumption of natural resources Company earnings
6. Water use in accommodation • Production of meals • Functioning of bathroom & toilet appliances • Washing of room linen & guests’ clothes • Provision of swimming pools • Maintenance of gardens & grounds • Others?
7. Why should we reduce water consumption? > 4 billion 2% people of the earth’s water live in countries 97% 4 times of earth’s water is salt in the 50 last years but the water and not drinkable population has only doubled
8. Energy waste in accommodation O Poor maintenance of electrical equipment O Purchase of energy inefficient appliances O Inefficient heating and cooling practices O Leaving electrical appliances on O Others?
9. Typical power use in a hotel Total energy used in a typical Total energy used in a typical hotel hotel from electricity AHU = Air Handling Unit FCU = Fan Coil Unit Both AHU and FCU are associated with room air-conditioning Source: City of Melbourne 2007, Energy Wise Hotels: Toolkit December 2007 , City of Melbourne, Australia
10. Causes of increased waste in accommodation O Incorrect storage and handling O Overestimation of product demand O Excessive packaging of products O Use of one-off disposable products O Not reducing, reusing or recycling O Others?
11. 4 reasons why energy, water and waste reduction is important Financial. You are throwing away money! Environmental. You are destroying important ecological processes that can affect your own health. Community. You are putting strain on the local community’s water and power supply and wasting resources in the production of not fully used products. Business. You are not meeting consumer expectations.
12. The key elements of energy, water and waste minimisation External factors Equipment Patterns of use Energy, water, waste reduction
13. What can be reduced, reused and recycled?
14. Reducing energy consumption in guest rooms Ceilings Electrical appliances AC use Windows Lights Others: - Power control - Maintenance - Awareness - Bathroom hot water
15. Considerations for reducing energy in common areas and the dining room Windows Type of lights Doors & ventilation Others: - AC settings - Maintenance
16. Considerations for reducing energy consumption from transport Tinted windows Maintenance Vehicle type Others: - Staff transport Tyre - Off-site meetings pressure
17. Considerations for reducing water consumption in the laundry Load size Type of washing machine Others: - Maintenance
18. Considerations for minimising general waste
19. Considerations for minimising waste from the guest rooms Types of toiletries Picture sources:
20. Key steps in reducing consumption of energy and water & production of waste IDENTIFY BASELINE SET BENCHMARKS AUDIT PERFORMANCE • Understand existing levels and forms of energy, • Identify inefficiencies and wastage and options for • Set performance benchmarks and targets water and waste improvement TAKE ACTION MONITOR & EVALUATE • Plan and implement actions to improve sustainability • Monitor and evaluate performance Picture sources:
21. Creating a baseline for energy and water consumption Collect • Utility bills Collate • Data Calculate • Consumption and costs Picture sources:
22. Creating a baseline for waste production • Estimate the volume of: – different types of waste produced in – different departments / sections on – different days . • Estimate waste disposal cost for the above types of waste Picture source:
23. Costing your volume of waste Average Cost of waste volume of Unit cost of collection per waste per waste month (VND) month (m3 or tonnes) Baseline unit cost of waste Image sources:
24. Benefits of benchmarking P • Heightens awareness of energy use • Assesses effectiveness of current P operations, policies, practices • Sets priorities for upgrade efforts and P retrofits • Tracks, verifies, and recognises P achievements • Documents role in environmental P stewardship and demonstrates success
25. 3. Identify energy and water inefficiencies and causes of excessive waste A. Conduct a simple walk through Goal: audit of energy & water use V Identify inefficiencies in • Create audit checklist for energy or resource use in water facilities and processes operational or maintenance areas • Survey building structure, systems and resource use using observation and V Identify potential savings measurements to complete the audit and low cost or no cost checklist improvements • Identify and record all pieces of V Identify potential longer- equipment that use water and / or term capital energy improvements • Take notes of any outstanding questions or areas that need follow-up information or expertise
26. Guiding principles for developing good audit checklist questions 1. Consider all accommodation sections / 2. Try to develop questions areas and processes around the key elements of energy & water reduction • Administration & communication • Lighting • Heating, ventilation and AC • Type of resource, equipment, • Pool, garden and grounds material • Kitchen • Usage patterns of staff and guests • Office • External factors influencing • Vehicles and transport behaviour and function • Recycling • Purchasing and supplies •
27. Heating, Ventilation, Air Conditioning (HVAC) energy audit questions Types Usage External factors • Are there exhaust hoods in the • Is HVAC system setback when building • Are heating and air conditioning kitchen? is unoccupied? thermostats set to the most efficient • Have low energy ACs been installed? • Is air conditioning and heating setback and comfortable level? • Has AC type been selected to match when weather permits? • Are systems regularly cleaned and space requirements? • Has direct conditioning of unoccupied filters replaced? • Are there windows that can be areas (corridors, stairwells, storage • Are exhaust fans turned off with the opened? rooms, etc) been minimised? HVAC systems when space is • Have thermal windows and glazing • Are timers installed to switch off unoccupied? been installed to minimise heating water heater when facilities are • Does AC have thermostat sensors? and cooling loss? unoccupied? • Does HVAC system have a timer or • Do the windows have curtains or • Is energy conservation signage located programmable? blinds? throughout facility? • Are doors fitted with automatic door • Are ceilings, roof and walls insulated? • Are blinds and shades adjusted to closers? manage warmth? • Are kitchen appliances positioned • Are operable windows used for under exhaust hoods? ventilation whenever possible? • Have air leaks been identified and repaired? • Are seals, weather stripping and caulking around openings in good condition? • Does building insulation need to be repaired or replaced? Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality , Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
28. Kitchen energy audit questions Types Usage External factors • Is dishwasher low energy rated? • Is equipment left on standby during • Is kitchen equipment cleaned • Are refrigerators most energy efficient slow times or afterhours? regularly? models? • Is oven operated only when full? • Is regular maintenance scheduled? • Does range use induction technology? • Are dishwashers only run when full? • Are oven seals and hinges operating • Are refrigerators set to most efficient correctly? temperature? • Are burners maintained and clean? • Is the water temperature and rinse pressure set to manufacturers recommended settings? • Are refrigerator doors and seals in proper condition to close tightly without leaks? • Are refrigerator coils clean and dust free? • Is the freezer frost free? Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality , Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
29. Vehicles and transportation energy audit questions Types Usage External factors • Are company vehicles most fuel • Are employees encouraged or • Do company vehicles receive regular efficient models available for your incentivised for taking public transport maintenance? business’s requirements? or carpooling? • When purchasing a new vehicle is fuel efficiency prioritised? Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality , Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
30. Bathrooms water audit questions Types Usage External factors • Are toilets single flush? • Are hot water heaters switched off at • Are the cistern rubber seals on toilets • Are toilets dual flush? night? replaced regularly? • Are urinals cyclical (‘fill and dump’) • Are signs or information • Is the flow rate for showers, toilets flushing? communicated to guests explaining and taps within the manufacturer’s • Do urinals have automatic sensor requested water saving actions? recommended range? flushing? • Are hot water heaters’ temperatures • Are taps mixed (both hot and cold set too high? together) or separate? • Are the taps, showers and toilets • Do sink taps have flow regulators and leaking/running? aerators? • Are there leaks in the hot water • Do showers have water saving heaters? showerheads? • Is hot water heater and piping insulated? Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality , Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
31. Kitchen and laundry water audit questions Types Usage External factors • Are taps mixed (both hot and cold • Are hot water heaters switched off at • Are dishwashers regularly together) or separate? night? maintained? • Do sink taps have flow regulators and • Are hot water heaters’ temperatures • Is the flow rate for taps within the aerators? set too high? manufacturer’s recommended range? • Is wok waterless? • Is wok range flow rate set too high? • Is dishwasher most water efficient • Are staff adequately trained to model? operate dishwashers? • Are the taps leaking/running? • Are there leaks in the hot water heaters? Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality , Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
32. Waste audit questions: Recycling • Are recycling bins provided for plastic, glass, paper, aluminium? • Are there recyclable materials in the general waste bins, i.e. cans/bottles? • Is there high contamination in recycling bins, i.e. garbage in paper recycling bins? • Is paper recycled? • Are waste bins provided at each desk in offices and guest rooms? • Are general waste and recycling bins located in convenient locations? • Are employees and guests informed and provided information on recyclable materials and goals? Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality , Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
33. Waste audit questions: Supplies and purchasing (bathroom, kitchen, housekeeping) • Are paper and stationary products made utensils? from recycled content? If yes, what • Are there paper or stationary products percent is recycled (5,30,100%)? that are rarely used? • Are toner and printer cartridges • Are toner and printer cartridges recycled? remanufactured? • Is there obvious waste of unused items i.e. • Are cleaners supplied with office stationary, food, etc? environmentally friendly cleaning • Have staff that purchase supplies been products? informed of waste reduction policies and • Are bathroom tissue and paper towels initiatives? made from recycled content? • Are ‘green’ supplies purchased? • Is food sourced from local producers • Are there high levels of food in kitchen whenever possible? waste bins? • Is organic food purchased? • Are there high levels of food in restaurant • Are disposable dishes, cups and utensils and café waste bins? used for in house dining or takeaway • Are plastic bags automatically given to meals? guests for takeaway meals? • Do employees use disposable dishes and Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality , Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia
34. Understanding the existing situation with waste Conducting a waste quick scan Key steps A waste quick-scan should occur 1. Distribute rubbish bins of a before conducting the walk0-through known volume in key locations audit to understand the existing 2. When full, visually scan contents situation of waste. to determine approximate % of each type of rubbish. 3. Empty bin/s and repeat process over 1-2 days. 4. Calculate the volume of waste for each type of item by multiplying the size of the bin (e.g. in litres) by the % of types of waste. Picture source:
35. Example of waste quick scan results: Analysing kitchen waste Others Milk cartons 10% Plastic bottles 5% 20% Metal cans 10% Glass bottles 5% Organic waste 50%
36. Example of how to evaluate waste minimisation opportunities and requirements SECTION 1: KITCHEN Common waste Current disposal Opportunities to Requirements item procedure minimise Paper serviettes Landfill Compost Develop and use composting system Plastic bottles Separated for Provide separate bin for recyclable recycling plastics Food scraps Landfill Compost (except meat Develop and use composting system and fish) Tin cans Landfill Separate for recycling Provide separate bin for recyclable metal SECTION 2: GUEST ROOMS / HOUSEKEEPING
37. Gaining commitment and action from guests and staff to act sustainably Policy Training Rewards GAIN COMMITMENT AND ACTION Brochure THROUGH Sustainability teams and leaders Signs and Reporting posters
38. UNIT 10. RESPONSIBLE ACCOMMODATION OPERATION: MANAGING ENERGY, WATER AND WASTE TOPIC 4. OVERVIEW OF VIETNAM’S GREEN LOTUS CERTIFICATION
39. Green Lotus criteria Basic Encouraging High 30 29 22 25 BONUS criteria criteria criteria CRITERIA A,B,C, D A,B,C,D A,B,C,D
40. Examples of Green Lotus criteria B Maximise socio-economic benefits for local society B2 Priority in recruitment of laborers having local residence cards or people coming from less developed economic regions and provision of additional training if necessary B2.1 Availability of policies on recruiting local people, people from remote regions and less developed economic regions B3 Priority in usage of services and goods which are domestically or locally produced in the tourist accommodation establishments business activities B3.1 Priority in usage of locally made products or local raw materials without exhausting natural resources B5 Fairness in recruitment of local women and ethnic minority people living in the locality, including manager position; no child labour usage B5.1 Existence of gender-equality regarding staff employment B5.2 Availability of policies to support female employees (maternity, training, consultation on reproductive health, etc.)
41. Examples of Green Lotus criteria D Minimization of negative impacts on the environment D1 Resource conservation D1.1 Purchase of products packaged in bulk (wholesale) in order to reduce packaging and waste D1.16 Energy saving mode is set for computers or computer screens and “energy saving label” put on office equipment D2 Pollution minimization D2.4 Utilization of old bed sheet and cloths for other purposes D2.3 Re-usage of toilet paper and soap left-over in guests’ rooms
42. Let’s finish with some more fast facts! • If energy makes up a quarter of your business costs, then a 20% energy savings reflects a 5% increase in overall profit 1 • Every 1⁰C increase on the thermostat will increase energy use by about 15% in winter 3 • Every 1⁰C decrease on the thermostat will increase energy use by about 10% in summer 3 • You can save as much as 10% a year on your heating and cooling costs by simply turning the thermostat back by 1⁰C3 • Increasing a refrigerator’s temperature by only 1⁰C can reduce its energy consumption by 2-4% 2 • Each tonne of paper that is recycled saves: Almost 13 trees; 2.5 barrels of oil ; 4100 kWh of electricity; 4 cubic metres of landfill; 31,780 litres of water 3 (1) NSW Business Chamber 2009, Sustainability Toolkit – Hospitality , Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia (2) Carbon Trust, Hospitality saving energy without compromising service , Sector Overview (CTV013), Carbon Trust, UK, 2007 (3) Sustainability Victoria, HVAC TIPS (Heating , Ventilation and Air Conditioning ), http:// www.sv.sustainability.vic.gov.au