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Chapter 9: Monitoring Performance

There is a well-known phrase that says ‘you cannot manage what you cannot measure’ and it is particularly true for managing resource efficiency in hotels. The hotel operator should use the appropriate measuring devices that will permit monitoring, assessment and adjustment of all major energy and water-consuming equipment and systems, and of the waste output […]

Chapter 1: Policy and Management

The industry-acclaimed guide Environmental Management for Hotels and Sustainable Hotel Siting, Design and Construction provides vital and practical advice to the industry. The manual provides hotels and other related businesses with the knowledge and means to develop practical solutions to ‘green’ their operations. The International Tourism Partnership has made the decision to provide this valuable […]

Chapter 2: Energy

This section of the EMH manual explains the issues associated with our use of energy and why we all need to be more efficient. It shows how you can assess current energy performance in your hotel, the measures you can take to conserve energy across various departments and provides guidelines to help you when considering […]

Chapter 3: Water

This section of the EMH examines the fundamental issues concerning our use of water. It provides guidance on how to use less water, how to keep it free from contamination during use and how to ensure responsible treatment of your wastewater.  

Chapter 4: Waste

This section looks at the benefits of reducing, reusing and recycling waste – both to the environment and to your bottom line. It examines the different kinds of waste produced in a hotel, and how you can keep them out of landfill. Despite a massive increase in recycling rates over recent years, consumer society continues […]

Chapter 5: Air

This section examines the key issues relating to internal and external air quality, including maintaining a healthy indoor air quality for staff, guests and visitors; ensuring that no emissions of solid, liquid or gaseous substances that are potentially hazardous to human health or detrimental to the general environment are emitted to the atmosphere; minimising noise, […]

Chapter 6: Food Safety & Environmental Health

Each year in the UK alone, as many as 5.5 million people suffer from food-borne illnesses – one in ten of the population. Whilst some micro-organisms (such as mould on bread) are easily detected, often they do not affect the appearance, smell or taste of food. This section outlines the procedures you should follow to […]

Chapter 7: Purchasing & supply chains

This section examines why it is important to consider environmental and sustainability issues as part of all your purchasing decisions and how to put in place a programme for sustainable supply chain management. Twenty-five years ago when we purchased products or services we gave little thought to what effect our decision would have on the […]

Chapter 8: Hazardous Materials

A number of substances found within the fabric of hotel buildings or that are used as part of the hotel operation pose potential hazards to human health, biodiversity and the environment. They must be handled, stored and disposed of carefully and replaced with less hazardous alternatives where possible. This approach should include phasing out the […]