developing a sustainability toolkit for the destination zuid-limburg (nl) together with 4 master...

Toolkit of Sustainability Indicators for Small Accommodations in South Limburg

(Hotel Heerlen, 2013)

COLOGNE BUSINESS SCHOOL – Sustainable Tourism Management – 10/12/2013

Nicole Bosquet ~ Benjamin Kapitel ~ Agshin Nematov ~ Isabell Wulfsberg

MA STM 12 – Sustainable Tourism Management

10/12/2013

Nicole Bosquet, Benjamin Kapitel, Agshin Nematov, Isabell Wulfsberg 2

AGENDA

1. Background

2. Definition of Sustainability in Tourism

3. Toolkit of Sustainability Indicators for Small Accommodations

Purpose

Usage

Benefits

Process

4. Sustainability Indicators

Water

Waste

Energy

Suppliers

Others

5. Conclusion & Future Perspectives

6. References


10/12/2013


Background

Stakeholders involved in the project:

• VVV Zuid-Limburg: I. Darley

• Cologne Business School: D. Reiser M.A. Sustainable Tourism Management students: B.Kapitel, I.Wulfsberg, N.Bosquet, A.Nematov

• Compass GmbH: H. Stieger


10/12/2013


Sustainability in Tourism

Tourism in South Limburg that takes full account of its current and future economic, social and environmental impacts, addressing the needs of visitors, the industry, the environment and people of South Limburg. (adapted from UNWTO, 2005)

(John Gardner, 2012)


10/12/2013


Toolkit of Indicators

What is a toolkit of sustainabilty indictors?

A set of practical guidelines with indicators in order to become a sustainable business

For whom is the indicator toolkit intended?

Specifically for small accommodations in South Limburg: B&Bs, hostels, holiday homes, hotels (< 10 rooms)

(Calah Reynolds, 2013)


10/12/2013



1. Purpose

Help small accommodations in South Limburg by:

• Involving them in sustainability process

• Using adapted indicators

• Providing guidelines for application

• Facilitating the sustainability practice

• Reducing operational costs

(VVV Zuid Limburg, 2013)


10/12/2013



2. Usage

(Logo Guru, 2012)

Step 1:

Review

Step 2:

Change

Step 3:

Re-evaluate


10/12/2013



3. Benefits for small accommodations

• Environmental management tool

• Reduction in energy, water and waste consumption

• Save money

• Improve green image

• Positive feedback from customers

• Enhance employee satisfaction

• Moral satisfaction (Priit Kallas, 2011)


10/12/2013



4. Preparation of the toolkit

1. Analysis of the existing certification schemes

2. Face-to-face and telephone interviews

3. Preparation of toolkit (beta version)

4. Pre-testing

5. Revision of the toolkit

6. Final version of toolkit

(Kim Thompson, 2012)

(Kapitel, 2013)


10/12/2013

Nicole Bosquet, Benjamin Kapitel, Agshin Nematov, Isabell Wulfsberg

1. Water:

• Bathroom

• Kitchen & Cleaning

• Garden

Example of criteria:

• Toilets have a dual flush or a stop function

• Dishwasher should be run with the water or energy saving program

• Rainwater is collected to water flowers and gardens

10

Sustainability Indicators

Fast Fact

Only 1% of available water on earth can serve human needs.

(Fairmont Hotels & Resorts, 2001)


10/12/2013



2. Waste:

• Waste reduction

• Waste separation

• Recycling


• Minimise waste by avoiding single packages

• Guests have the possibility to separate their waste

• Use recycled paper

Fast Fact

Recycling 250kg of paper has the potential to save 4.6 trees.

(Fairmont Hotels & Resorts, 2001)

(Sloan, Legrand & Chen, 2009)


10/12/2013



3. Energy:

• Lighting

• Heating

• Ventilation / cooling

• Greenhouse gas emission & transportation


• Energy efficient light bulbs should be used

• Forms of electric heating is not used or allowed

• Windows have a thermal insulation

Fast Fact

Lighting accounts for over 17% of energy use and 20% of greenhouse emissions in accommodations.

(Dee, 2010)


10/12/2013



4. Supply chain:

• Supplier

• Food & beverages

• Fair trade

• Organic / seasonal products


• Prefer local suppliers and business partners who have proven a commitment to environmental actions

• When possible buy seasonal products

• When possible buy labelled (organic) products

Fast Fact

Buying 100% local organic food can reduce the use of pesticides and consequently increases biodiversity and improves animal welfare.

(Foodlinks, 2013b)


10/12/2013



5. Other issues:

• Noise pollution

• Staff involvement

• Guest relations

• Green activities

• Environmental management


• Inform guests about the local public transportation system and alternatives such as bikes

• Overtime is paid or compensated

• The accommodation is a member in a local group

Fast Fact

An accelerating motorbike is almost as loud as a rock concert.

(den Boer & Schroten, 2007)


10/12/2013


Conclusion

Main factors and benefits of the toolkit for South Limburg

• Addresses sustainability concerns in South Limburg

• Awareness is raised among accommodation owners

• Provision of indicators for measuring the sustainability of small accommodations

• Water, waste, energy and supply chain are the key areas

(yadaDROP, 2011)


10/12/2013


Future Perspectives

• Upgrading the toolkit

• Best practice examples among small accommodations

• Post-test examination in accommodations

• Incorporation of the criteria into local regulations

• Option of establishing a certification scheme for small accommodations in South Limburg


10/12/2013



10/12/2013


References

• 25 Ways to turn your guests green. (2010). Caterer & Hotelkeeper, 200(4648), 34-38. Retrieved from EBSCOhost.

• Berg, W. (2006). Tourismusmanagement. Ludwigshafen, Germany: Friedrich Kiehl Verlag GmbH.

• Fairmont Hotels & Resorts (2001). The green Partnership guide. A practical guide to greening your hotel. Canada: Friesens.

• Fiji Integrated Coastal Management Project (2003). Making Small Hotels and Resorts Environmentally Sustainable.

• Foodlinks (2013a). Short food supply chains as a policy tool. Retrieved 05.12.2013 from http://purefoodlinks.eu/files/2013/05/Short-food-supply-chains-as-a-policy-tool.pdf

• Foodlinks (2013b). Urban Food Strategies: the rough guide to sustainable food systems. Retrieved 05.12.2013 from http://www.foodlinkscommunity.net/fileadmin/documents_organicresearch/foodlinks/publications/Urban_food_strategies.pdf

• John Dee (2010). Small Business Big Opportunity: Sustainable Growth. Melbourne: Sensis.

• Making Tourism More Sustainable - A Guide for Policy Makers, UNEP and UNWTO, 2005, p.11-12


10/12/2013


References

• Orbegozo Tamayo and Molina Vicente (2008). Environmental Management and its Influence on competitiveness improvement perception in the Basque Country enterprises, proceedings of Regional Studies Association Annual Conference.

• OTA = Organic Trade Association (1996). Organic Food Benefits. Retrieved 05.12.2013 from http://nutiva.com/nutrition/organic-food-benefits/

• Pilkington Group Limited (2013). Thermal Insulation. Retrieved 24.11.2013 from http://www.pilkington.com/europe/uk%2Band%2Bireland/english/products/bp/bybenefit/thermalinsulation/default.htm

• Sloan, P. Legrand, W. & Chen, J.S. (2009). Sustainability in the hospitality industry. Principles of sustainable operations. Oxford, England: Butterworth-Heinemann

• Travelife. (2013). Riad Al Massarah, Morroco. Retrieved 05.12.2013 from http://www.travelife.org/hotels/case_article1.asp

• USDA = United States Department of Agriculture (2013). The What and Why of Local Foods. Retrieved 05.12.2013 from http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=KYF_Compass_The_What_and_Why_of_Local_Foods.html

• Wagner, J. (2013). 15 Advantages of Organic Food. Retrieved 05.12.2013 from http://www.sustainablebabysteps.com/advantages-of-organic-food.html

• World Tourism Organization (2011). About UNWTO. Retrieved 21.11.2013 from http://dtxtq4w60xqpw.cloudfront.net/sites/all/files/docpdf/aboutunwto.pdf