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Description

Essay guidelines : a 1800 word essay

choice of the hotel to support the individual essay Choose one of the following hotels :

– Hotel used for the Group project and pertaining financial data, or

– A hotel used as a case study in another of your courses, for which you are able to compute realistically (though estimated) financial figures, or

– A hotel where you have professional experience and are able to compute realistic (though estimated) financial figures

Course Title:
Sustainability Essentials for Hospitality Managers
Assignment overview:
Thanks to this Individual essay the content covered by the instructor and the course
guest speakers shall be used to identify the main externalities of a specific hotel and
to look for sustainable solutions.
Overall aim:
This Individual essay aims at applying knowledge and skills developed during the
course as well as exercising one’s creativity to design a sustainable solution for a
hotel.
Resources Available:
•
– Course content
•
– Hotel group financial and non-financial reports
•
– Other personal findings
•
– Data and content shared for the Group Project
Essay guidelines :
Choice of hotel to support the individual essay Choose one of the
following hotels :
•
– Hotel used for the Group project and pertaining financial
data, or
•
– A hotel used as a case study in another of your courses,
for which you are able to compute realistic (though
estimated) financial figures, or
•
– A hotel where you have a professional experience and are
able to compute realistic (though estimated) financial figures
1) Task 1: Describe this hotel (scale, room number, location,
services…) to provide the right context of your chosen case study
•
Cognitive Skills
•
Information
literacy
2) Task 2: Identify the 3 main environmental and 3 main social
(negative) externalities of this hotel.
Justify each of your answers with the specific context of that hotel.
•
Transferable
skill –
Learning how
to learn
3) Task 3: Choose one of these externalities and, among the
available set of solutions to minimize it, develop a comparative
analysis of at least 2 of them including :
•
– the operational changes induced (and their related costs
and savings)
•
– the opportunities and challenges they represent (and their
related costs and savings)
•
– the translation in monetary terms of their environmental or
social benefits and/or externalities
Structure :
•
– Title section with first and last name, date, hotel name
•
– Table of content with list of figures and tables (if any)
•
– Part 1 : Hotel description (appr. 200 words)
•
– Part 2 : Environmental and social externalities analysis (appr. 700 words)
•
– Part 3 : Comparative study of solutions (appr. 600 words + relevant tables and
figures)
•
– Conclusion on the feasibility and choice of solution(s) (appr 300 words)
•
– Appendix (optional)
•
– References
Crowne Plaza – Berlin
Guest rooms
Meeting rooms
F&B Facilities
Other Facilities
Currency
144
6 (280 sqm)
1 bar, 1 restaurant,
Spa (4 rooms), 1 Gym, 1 sauna
€
2016
Guests
Hotel Guests
Breakfast – Clients
Restaurant & Bar – Clients
Banqueting – Clients
Spa – Clients
2017
Revenues
55.023
43.468
17.568
15.600
4.992
608.552
614.880
702.000
254.592
Guests
Revenues
56.260
43.320
615.144
17.885
638.495
15.600
709.800
5.125
261.375
2016
2017
Actual
Days / year
Number of rooms
Rooms available
Rooms sold
Occ%
ADR
RevPAR
Actual
366
144
52.704
45.852
87%
133,2
116
365
144
52.560
46.884
89%
133,6
119
Hotel P&L
Rooms Revenue
F&B Revenue
Other Revenue
Hotel Revenue
Rooms
Rooms Revenue
P/R & Related Expenses
Other Expenses
Rooms Margin
F&B
F&B Revenue
Cost of Sales
P/R & Related Expenses
Other Expenses
F&B Margin
Other Departments
OOD Revenue
6.107.550
2.116.963
630.000
8.854.513
6.107.550
-616.863
-1.052.331
4.438.357
72,7%
2.116.962,6
-757.026
-953.268
-239.852
166.816,6
8%
630.000,0
69%
24%
7%
10,1%
17,2%
35,8%
45,0%
11,3%
6.263.638
2.201.641
648.900
9.114.179
6.263.638
-649.655
-1.068.116
4.545.867
72,6%
2.201.641,1
-797.654,6
-981.866,3
-243.449,6
178.670,6
8%
648.900,0
69%
24%
7%
10,1%
17,1%
36,2%
44,6%
11,1%
Other Expenses
Other Margin
-305.550,0
324.450,0
52%
Gross Operating Income
4.929.623
56%
Admin & General
Sales & Marketing
Franchise fee
Repair & Maintenance
Energy
-637.000,0
-334.000,0
-213.764,3
-342.800,0
-275.800,0
Gross Operating Profit*
48,5%
-312.769,8
336.130,2
52%
48,2%
5.060.668
56%
7,2%
3,8%
3,50%
3,9%
3,1%
-659.295,0
-344.020,0
-213.764,3
-346.228,0
-282.695,0
3.126.259,2
35%
3.214.665,5
35%
3.126.259,22
35%
3.214.665,53
35%
7,2%
3,8%
3,50%
3,8%
3,1%
Management fee
Incentive Management Fees
IBFC
Property tax
Insurance
EBITDA
FF&E Reserve
Net operating income
-147.500,0
-58.680,0
1,7%
0,7%
2.920.079,22
33%
-354.180,5
2.565.898,7
29%
-154.875,0
-59.853,6
1,7%
0,7%
2.999.936,93
33%
4,0%
-364.567,2
2.635.369,8
29%
4,0%
2018
2019
2020
Guests
Revenues Guests
Revenues
56.877
58.079
44.364
638.842
45.882
642.348
18.250
638.750
18.250
657.000
15.600
717.600
15.600
702.000
5.258
268.158
5.059
258.009
2018
6.578.184
-658.934
-1.084.138
4.835.112
73,5%
61.495
49.196
17.155
15.600
5.092
10,1%
16,5%
2020
Budget
365
144
52.560
46.463
88%
144,5
128
70%
23%
7%
688.744
617.580
702.000
264.784
6.713.909
2.247.435
658.634
9.619.978
6.713.909
-666.556
-1.080.471
4.966.882
74,0%
Guests
Revenues
19.132
17.219 189.409
10.980 439.200
5.400 243.000
1.664
84.864
2020
Actual
365
144
52.560
46.621
89%
141,1
125
6.578.184
2.202.002
679.543
9.459.729
Revenues
2019
Actual
2020
Actual
365
144
52.560
47.304
90%
147,1
132
70%
23%
7%
10,1%
16,1%
6.958.418
2.246.042
653.767
9.858.227
6.958.418
-698.979
-1.160.565
5.098.874
73,3%
2.202.002,0
-805.492,3
-1.080.052,9
-253.187,6
63.269,1
3%
2.247.435,2
36,6% -829.303,6
49,0% -1.075.143,6
11,5% -255.719,5
87.268,6
4%
2.246.042,0
36,9% -816.864,1
47,8% -1.063.096,1
11,4% -249.326,5
116.755,4
5%
679.543,0
658.633,5
653.766,8
366
144
52.704
17.392
33%
101
33
71%
23%
7%
10,0%
16,7%
36,4%
47,3%
11,1%
1.756.624
1.001.376
223.678
2.981.678
1.756.624
-253.397
-420.732
1.082.495
61,6%
1.001.376,0
-369.507,7
-479.045,2
-100.137,6
52.685,5
5%
223.678,0
59%
34%
5%
14,4%
24,0%
36,9%
47,8%
10,0%
-332.976,1
346.566,9
51%
49,0%
5.244.948
55%
-672.480,9
-350.900,4
-213.764,3
-347.959,1
-291.175,9
-320.095,9
338.537,6
51%
48,6%
5.392.689
56%
7,1%
3,7%
3,50%
3,7%
3,1%
-679.205,7
-354.409,4
-213.764,3
-351.438,7
-294.087,6
-315.769,3
337.997,4
52%
48,3%
5.553.627
56%
7,1%
3,7%
3,50%
3,7%
3,1%
-675.809,7
-352.637,4
-213.764,3
-333.866,8
-296.146,2
-134.430,5
89.247,5
40%
1.224.428
41%
6,9%
3,6%
3,50%
3,4%
3,0%
-581.809,7
-312.637,4
-213.764,3
-266.866,8
-266.531,6
3.368.667,4
36%
3.499.782,8
36%
3.681.402,9
37%
-417.181,4
-14%
3.368.667,39
36%
3.499.782,85
36%
3.681.402,86
37%
-417.181,39
-14%
-155.649,4
-61.050,7
1,6%
0,6%
3.151.967,35
33%
-378.389,1
2.773.578,2
29%
-157.205,9
-61.661,2
1,6%
0,6%
3.280.915,80
34%
4,0%
-384.799,1
2.896.116,7
30%
-157.205,9
-61.661,2
1,6%
0,6%
3.462.535,81
35%
4,0%
-394.329,1
3.068.206,7
31%
60,1%
-159.564,0
-62.586,1
19,5%
10,5%
3,50%
9,0%
8,9%
5,4%
2,1%
-639.331,44
-21%
4,0%
-119.267,1
-758.598,6
-25%
4,0%
2021
37.212
30.886
13.870
9.880
2.496
2022
Revenues Guests
Revenues
Guests
Revenues
53.611
58.184
401.518
42.353
592.942
45.965
643.510
485.450
14.600
511.000
16.790
587.650
444.600
12.705
571.725
15.200
684.000
127.296
3.840
195.840
4.193
213.843
2021
Forecast
365
144
52.560
31.010
59%
136
80
4.217.414
1.502.064
335.517
6.054.995
4.217.414
-608.370
-843.483
2.765.561
65,6%
1.502.064,0
-525.722,4
-871.197,1
-150.206,4
-45.061,9
-3%
335.517,0
2023
2022
Projected
365
144
52.560
44.676
85%
148,4
126
70%
25%
6%
14,4%
20,0%
35,0%
58,0%
10,0%
6.629.918
1.877.580
419.396
8.926.895
6.629.918
-653.047
-987.858
4.989.014
75,3%
2023
Projected
365
144
52.560
47.304
90%
149
134
74%
21%
5%
9,9%
14,9%
7.048.296
2.159.217
482.306
9.689.819
7.048.296
-694.257
-1.050.196
5.303.843
75,3%
1.877.580,0
-657.153,0
-957.565,8
-168.982,2
93.879,0
5%
2.159.217,0
35,0% -755.726,0
51,0% -1.014.832,0
9,0% -194.329,5
194.329,5
9%
419.396,3
482.305,7
73%
22%
5%
9,9%
14,9%
35,0%
47,0%
9,0%
-194.599,9
140.917,1
42%
58,0%
2.861.416
47%
-526.809,7
-328.269,2
-213.764,3
-302.749,8
-278.976,0
-205.504,2
213.892,1
51%
49,0%
5.296.785
59%
8,7%
5,4%
3,50%
5%
5%
-532.077,8
-331.551,9
-213.764,3
-446.344,7
-281.765,8
-233.918,3
248.387,4
52%
5.746.560
59%
6,0%
3,7%
3,50%
5,0%
3,2%
-537.398,6
-334.867,4
-213.764,3
-484.490,9
-284.583,4
1.210.847,4
20%
3.491.280,2
39%
3.891.455,1
40%
1.210.847,40
20%
3.491.280,23
39%
3.891.455,09
40%
-161.957,4
-63.524,9
2,7%
1,0%
985.365,09
16%
-242.199,8
743.165,3
12%
-164.386,8
-64.477,8
1,8%
0,7%
3.262.415,70
37%
4,0%
-357.075,8
2.905.339,9
33%
48,5%
-166.852,6
-65.444,9
5,5%
3,5%
3,50%
5,0%
2,9%
1,7%
0,7%
3.659.157,59
38%
4,0%
-387.592,7
3.271.564,8
34%
4,0%
PLASTIC REDUCTION
GUIDELINES
FOR HOTELS
CONTENTS
INTRODUCTION
5
DIFFERENT TYPES OF PLASTIC
6
The 4-Rs Principle
HOTEL DEPARTMENTS AND PLASTIC ITEMS
8
10
Reception and Lobby
10
Guest Room (including Bathroom)
10
Kitchen, Restaurants and (Pool) Bars
11
Housekeeping
12
Conference Rooms
12
Swimming Pools, Spa and Gym
13
General – Shops, Maintenance, Gardening, Purchasing
13
Further Items to consider
13
Future Prospects and Innovations
13
COMMUNICATION
14
BEST PRACTICE
16
MANAGING PLASTIC REDUCTION
18
REFERENCES, FURTHER READING
19
8 million tons
of plastic waste enters the oceans each year 1)
1 min.
Only 15 % of the plastic
waste is recycled 2)
Nearly 50% of the plastic waste
generated globally in 2015 was plastic
packaging 4)
References: see page 19
Every minute, one garbage
truck of plastic is dumped
into our oceans 3)
Straws are among the
top 10 plastic debris in
our oceans 5)
Over 11 billion plastic condiment
sachets are sold globally every year 6)
5
“If nothing changes, in 2050
there will be as much plastic waste in
the oceans as there are fish.”
The Ellen MacArthur Foundation
INTRODUCTION
There is no denying that the world faces a big challenge when it comes to the use and disposal
of plastics. In a timespan of just 60 years, plastics have become one of the most used and
produced materials globally. They are cost-effective, lightweight, durable and can be recycled.
However they must be carefully managed.
Unfortunately, plastic waste has become a significant environmental problem. Safeguarding
the natural beauty of destinations and the tourism experience for our customers is more
important than ever. Many plastic items end up in our oceans, ecosystems and landfill sites
and it is estimated that only 15 % of plastics are recycled worldwide. Every year, a staggering
8 million tons of plastic waste enters our oceans.
In response to that, the European Parliament has voted in favour of a complete ban on several
single-use plastic items, such as straws and cutlery. Worldwide, many countries are now also
coming up with legislation on the use of plastics and the subsequent waste produced.
TUI Group acknowledges the challenge the tourism industry faces with single-use plastics,
and recognises that we must all take on the responsibility to reduce their use, especially since
more environmentally-friendly alternatives are now more readily available. By the end of
2018 TUI had removed 140 million pieces of single-use plastic – initiatives included removing
112 million single-use plastic items alone from hotels. We aim to raise this amount across our
business to 250 million by the end of 2020, hence we trust on your ongoing support in reaching
our ambitious target.
These guidelines are created for hoteliers with the aim to help you in creating your own
single-use plastic reduction programme implementing it throughout your operations. It will
provide you with information, practical advice and suggested alternatives on many single-use
and unnecessary plastic items that are commonly found in hotels.
We invite you to work together with us in tackling the plastic waste problem in order to protect
and positively develop our tourism destinations. You can share your ideas and experiences with
us via our dedicated email address: sustainability@tui.com.
Your ongoing commitment to sustainability is very much appreciated.
Sebastian Ebel
Thomas Ellerbeck
Member of the Executive Board
CEO Hotels & Resorts, Cruises,
Destination Experiences
Member of the Group Executive Committee
Group Director Corporate &
External Affairs
6
Plastic Reduction Guidelines for Hotels
“RIU is committed to take action within our responsibility:
We plan to eliminate all single-use plastics from our hotels
such as straws, amenities, laundry bags in 2019 and we will
discuss possible further actions with our suppliers as well.”
Catalina Alemany Sorell,
Manager Corporate Social Responsibility
RIU Hotels & Resorts
Different Types of Plastic
This overview provides you with the most important
abbreviations and types of plastics, highlighting that
not all plastics can easily be recycled. Recycling facilities in your destination also determines whether or
not certain plastics can be recycled by a private or
public service provider.
The following terminology explains the most important
differences:
• RECYCLABLE PLASTICS – Plastics that can be
recycled to be used again
• RECYCLED PLASTICS – Items that are made from
plastics that have been recycled
• BIO(BASED) PLASTICS – Plastics that are partly or
fully made from renewable natural resources such as
corn starch, corn dextrose, potato starch, sugar cane,
jute or palm leaves. Some bioplastics are industrially
compostable.
•P
LA – PLA (Polylactic Acid) is a well-known bioplastic that is biodegradable, often made from corn
starch and sugar cane. PLA should be composted in
a composting station under the right circumstances,
and should not end up in landfills.
• BIODEGRADABLE PLASTICS – Plastics that break
down in a defined period of time (e.g. PLA). However this can only be done successfully under the
correct industrial circumstances and by a specialist
waste disposal or recycling company. Biodegradable plastics cannot be disposed of via the normal
recycling channels and can only be composted if
they meet an appropriate composting standard.
It is important to remember that some but not all
bioplastics are biodegradable/compostable.
• COMPOSTABLE PLASTICS – Plastics which can
be broken down in industrial composting facilities
that meet a recognised compostable standard (for
example EN13432). For many standards (including
EN 13432) independent certification bodies offer
product assessment and certification services, often
identified by a logo. Across the EU the ‘OK Compost’ logo is a good example.
Compostable and biodegradable plastics are not to
be confused with the recycling process of conventional single-use plastics. In reality, most biodegradable
plastics are still incinerated or end up in landfills so
it is important to assess your options regarding local
waste management.
m
he
sed type
ost u
of
p
las
T
7
tic
1
Plastic CDs/DVDs,
hard bottles/cups
Now possible
to recycle,
but a difficult and
complex process
PET
7
Polycarbonate
and others
ingle-use i
ny s
tem
all
sf
into this catego
Disposable
coffee cups,
plastic food boxes,
plastic cutlery
Very difficult
to recycle
2
HDPE
Polyethylene
Terephthalate
Other
Ma
Milk jugs, juice
container, shampoo
bottle, trash bags
Recyclable
worldwide
Soda bottles,
water bottles
Recyclable
TYPES
OF PLASTIC
6
3
PVC
Polyvinylchloride
4
PS
LDPE
5
Polystyrene
Low-density
Polyethylene
PP
ry
Polypropylene
Ma
ingle-use i
ny s
tem
all
sf
into this catego
Disposable cups
and plates, plastic
straws, bottle caps
Difficult
to recycle
ry
Globally, these recycling codes are used for each type of plastic 7)
Plumbing pipes,
grocery bags,
sewage pipes
Rarely recycled
High-density
Polyethylene
Frozen food bags,
squeezable bottles,
grocery bags
Recyclable
8
Plastic Reduction Guidelines for Hotels
“To reduce plastic waste, TUI BLUE Sarigerme offers only paper straws
to our guests since May 2018. In order to make sure that waste – and
plastic waste in particular – is collected separately, we have installed
trash bins across the whole hotel and we train our staff regarding proper
waste management regularly.”
Yavuz Zeyrek,
General Manager
TUI BLUE Sarigerme Park
The 4-Rs Principle
The following principle of the ‘4-Rs’ will help you manage
your use of plastics: Reduce, Reuse, Replace and Recycle.
There is a lot you can consider when looking at its use
in your organisation. First, assess which single-use items
are not necessary and you can eliminate entirely. Next,
consider which items can be replaced with reusable
alternatives (for example this might be a reusable plastic
cup or metal cutlery). Then, if a single use item is unavoidable, choose materials that come from a recognised
sustainable source and make sure you know how to recycle or dispose of them. Finally, ensure that any plastic
items that do remain in your operations can be recycled
(or disposed of safely if recycling is not available where
you are) when they reach the end of their life.
1. REDUCE
2. REUSE
3. REPLACE
4. RECYCLE
REDUCE YOUR OVERALL USE OF PLASTICS
THROUGHOUT THE
BUSINESS
CHECK WHICH
PLASTIC ITEMS
CAN BE CHANGED
FOR REUSABLE
ONES
REPLACE SINGLEUSE PLASTIC ITEMS
WITH MORE NATURAL
ALTERNATIVES, LIKE
THOSE OF WOOD,
CORN STARCH, BAMBOO OR PAPER
MAKE SURE THE
PLASTIC ITEMS YOU
USE ARE RECYCLABLE
AND ARE MADE FROM
RECYCLED PLASTIC
9
10
Plastic Reduction Guidelines for Hotels
Hotel Departments
For the assessment of single-use plastics in your
operations, it is important to identify which items are
used in different departments of your hotel. Then you
will be able to decide how they could be eliminated or
replaced. During the whole process a proper manage-
LIST OF PLASTIC ITEMS AND
ALTERNATIVES IN A HOTEL
ment considering also aspects like quality, guest comfort and health
& safety is crucial. In this section, we present you with an overview
of plastic items commonly found in different hotel departments
and alternatives that are currently available. Using alternatives from
recognised sustainable sources, e.g. FSC-certified wood or paper, is
RECEPTION AND LOBBY
GUEST ROOM (INCLUDING BATHROOM)
Plastic item
Alternatives
Plastic item
All Inclusive
wristbands
• Woven wristbands
Key cards
• Sustainable wooden keycards
• App
Water bottles/minibar •
•
•
Glass bottle
Water dispenser or refill station
close to the room
Glass carafe in the room
Wrapped single-use •
plastic cups
•
•
Hard plastic cups
(Polycarbonate or other)
Don’t buy plastic wrapped single-use
plastic cups. Consider paper wrappings
Glass cups
Pens
• Pencils
• Paper, wooden, bamboo pens
Givaways
• Sustainable giveaways
Alternatives
ote: Hard plastic cups can be polycarboN
nate (most used) or SAN or Tritan (higher
quality).
Note: Are you giving small items to guests
at arrival or departure? Ensure these are
not made of plastic but sustainable.
Amenities/toiletries
• Soap, shampoo, shower gel dispensers
• Providing amenities (on request only)

Note: Purchase ‘micro-plastic free’ shower
gel, shampoo and soap (biological/ecological).
Plastic bag in bin
• Don’t use plastic bags
• Compostable bags
Door hanger
• Reusable door hanger
(wooden/bamboo)
• Electronic ‘door hanger’, indications
Hotel directory
•
•
•
TV presentation
Paper brochure
(not laminated/leather cover)
App
Wrapped slippers
•
•
•
Slippers in bathrobe
(in pockets, in basket)
Slippers in cotton bags
Slippers on demand
11
recommended wherever possible. We understand that each hotel
is different. Therefore, this section is intended for your own plastic
use assessment, and how a single-use plastic reduction programme can be implemented in your operations.
GUEST ROOM (INCLUDING BATHROOM)
KITCHEN, RESTAURANTS AND (POOL) BARS
Plastic item
Plastic item
Alternatives
Single-use cups
• Hard plastic glasses for all beverages
• Glass cups
• Biodegradable cups (paper/natural
starches)
Alternatives
Laundry plastic bags • Change process – explain that a bag
will be provided at reception if laundry
is needed
• Reusable laundry bags (cotton/linen)
or paper bags
• L aundry on demand
Note: Hard plastic glasses can be Polycarbonate or SAN or Tritan.
Note: If laundry is external, apply policy to
reduce plastics, or encourage less use.
Straws
Tea/coffee station
• No single packaged bags to put in a jar/
box (bags) instead
• Public coffee and tea provisions, close to
the room (e.g. one on each floor)
Stirrers
• No straws policy (on request only)
• Reusable straws (steel/glass)
• Single-use straws (paper/straw/edible/
bamboo)
Note: Purchase organic/fair trade coffee
and tea.
• Stirrers on request
• Reusable stirrers (paper/steel/wooden/
bamboo/straw/glass)
• Single-use stirrers (paper/wooden/
bamboo/straw)
Plastic capsule
(Coffee machine)
• Reusable coffee press/cafetiere
• Reusable capsules
• Compostable/biodegradable capsules
Hygiene ribbons
(around toilet)
• Don`t provide ribbons
Toothbrush
• Toothbrush on demand
• Wooden/bamboo toothbrush
Pens
• Pencils
• Paper, wooden, bamboo pens
Communication
• Reusable communications from other
materials materials (paper/wood/bamboo)
• Stickers
Plates and cutlery
• Reusable cutlery (metal) and porcelain/
china crockery
• Reusable hard plastic plates and cutlery
• Single-use compostable/biodegradable
plates and cutlery (wooden/cardboard/
bamboo/palm leaves/corn/wheat)
Water bottles
• Dispensers plus hard plastic cups
• Glass bottles

Note: Using plastic water bottles that
are made from ‘natural ingredients’ – e.g.
“plant bottles” – or 100% recycable plastic
bottles.
Pre-portioned food •
items (jams, honey, •
chocolate, butter,
•
cereals, yoghurt, etc.)
Dispensers
Open jars/bowls
Pre-portioned without plastic
(e.g. butter)
12
Plastic Reduction Guidelines for Hotels
KITCHEN, RESTAURANTS AND (POOL) BARS
HOUSEKEEPING
Plastic item
Plastic item
Alternatives
Cleaning materials
• Use refillable flasks
• Buy large packings and flasks
Alternatives
Sachets for sauce
•
(mayonnaise,
•
ketchup, etc.)
•
Meal box
and wrappings
Sauce dispensers
Providing sauce in bowls
Providing sauce in a bottle
(e.g. at buffet)
• Paper/palm tree leaves boxes
• Paper bags
Note: Consider not using plastic wrappings.
Single-use drink
cartons/containers
ote: Purchase as much ecological or
N
biological cleaning materials as possible.
Plastic bags/bin bags • Remove plastic bags where possible
• Compostable/biodegradable bags
(e.g. starch)
• Refillable/reusable bottles (e.g. metal)
• Aluminium cans
• Recycled/recyclable drink containers
CONFERENCE ROOMS
Single packaged
• Sugar dispenser
sugar, salt, pepper,
• Salt and pepper table sets
sweeteners
Pre-portioned milk
cups/sachets
Single-use plastic
wrappings
• Milk cans/cups
• Milk powder (in the rooms)
• Glass bottles
• Placing food in boxes/trays
Single tea bag
• Loose tea bags (in box) or in paper
wrappings wrapped tea bags
• Loose tea plus tea bags to refill
Plastic bags
•
•
•
Plastic decorations
Only providing on demand
Compostable/biodegradable bags
(e.g. starch)
Reusable bags (e.g. linen)/paper bags
• Reusable decorations
• Wooden/bamboo/paper decorations
• Leaving out unnecessary decorations
Plastic item
Alternatives
Plastic bottles
• Water carafes
• Dispensers and glasses
• Glass bottles
Plastic amenities
(pens)
• Pencils
• Wooden/paper/bamboo pens
Plastic capsule
(coffee machine)
• Compostable/biodegradable capsules
Coasters
• No coasters
• Reusable coasters (wooden/bamboo/
cork/glass)
• Single-use coasters (paper)
Single packaged
• Provide snacks in bowls/on plates
sweets, cookies,
nuts and others
13
SWIMMING POOLS, SPA AND GYM
FURTHER ITEMS TO CONSIDER
Plastic item
Within this list of items and alternatives most of these are singleuse plastics items that can be found in a hotel. However, it is
important to note that more plastics can be found throughout
your premises. You can approach the use of less plastics in the
hotel in a broader sense by considering alternatives in as many
ways as possible.
Alternatives
All Spa liquids/soaps • Refillable flasks/dispensers
gels/oils
Note: Purchase as much as possible
ecological/biological liquids/soaps/gels/oils.
Lunch options
•
(cutlery, plates, cups)
•
•
Reusable cutlery (metal) and porcelain/
china crockery
Reusable hard plastic plates and cutlery
Single-use compostable/biodegradable
plates and cutlery (wooden/cardboard/
bamboo/palm leaves/corn/wheat)
Note: Avoid the use of any single-use
plastics for drinks and snacks in relaxation
areas.
Wrapped slippers
•
•
•
Slippers in bathrobe
(in pockets, in basket)
Slippers in cotton bags
Slippers on demand
GENERAL – SHOPS, MAINTENANCE,
GARDENING, PURCHASING
Plastic item
Alternatives
Shop items/gifts
• Items made out of local/biological/
natural materials
Plastic bags
•
•
•
Don’t provide plastic bags or
only on request
Compostable/biodegradable bags
(e.g. made from corn starch)
Reusable bags (e.g. linen/paper bags)
Packaging
Buying in bulk
Paper/cardboard packaging
where possible
Compostable/biodegradable plastics
•
•
•
Plastic giveaways
• Sustainable giveaways
• Refuse plastic giveaways
Exemplary items that may contain plastics are:
• Gloves: used by kitchen and housekeeping staff
• Cigarette butts
• Balloons and balloon sticks
FUTURE PROSPECTS AND INNOVATIONS
Due to innovations and legislations, plastic items might be used
less in future, and therefore we stimulate you to adapt to future
prospects. Remain up to date with developments that could
support you to reduce the use of plastics.
Some innovations are very interesting to be used in a hotel, two
examples are:
• The edible water bubble made out of seaweed
• A coffee capsule machine for refillable coffee capsules
14
Plastic Reduction Guidelines for Hotels
Communication
A successful sustainability strategy cannot be implemented well without the support of your most important stakeholders.
Well trained and engaged employees will act as expected
of them, come up with good ideas to improve and can
communicate well on the topic to your guests.
With sustainability measures such as a plastic reduction
programme it is key to involve everyone who has a
part in it, ensure they understand why you do it, what
measures are taken for what reasons, and what they
can do to help. The following section provides you with
possible ways to approach these stakeholders: staff,
guests, suppliers and the municipality.
Guests
Staff
Your employees are very important since they represent your hotel. They are at the forefront of a great
guest experience and can be involved and trained to
be real ambassadors for sustainability too.
Aiming to reduce single-use of plastics means that engaging your staff from the beginning is vital. Inform and
train them about issues around the use of plastics and
how your business intends to cut down on single-use
plastics. Once they understand the issue with positive
encouragement and are given the opportunity to get
involved and make a difference, this will make achieving
your ambitions a lot easier.
In the process of reducing single-use plastics in your
hotel, it is very important that you communicate
positively towards your guests. They must be informed
on what you are doing, why you are doing it, and what
they can do to support your efforts. Many small actions
can make a big difference, and they all contribute to
preserving the natural beauty of your destination.
Given the extent of coverage that plastic waste has
had in the media, your guests may expect you to be
taking reduction measures and the continued utilisation
of single-use plastics could reflect negatively on your
hotel, and such feedback from guests to hotels and the
TUI Sustainability team is increasing. Recent research
has also shown that 57 % of consumers would book a
more environmentally responsible holiday if they were
more readily available.
Positive messaging and communication on removing
single-use plastics can be placed throughout the hotel,
and staff can inform and explain more about your
plastic reduction programme.
15
Suppliers
Your single-use plastics reduction programme is a
challenging ambition, and engaging your suppliers
may help you to cut down on plastic waste that enters
the business. You can encourage suppliers to use less
plastic (e.g. in packaging), allow you to return plastics to
them, or adopt alternative ways of delivery. In procurement, buying in bulk has proven to reduce plastic waste
as well, and talking about the plastic waste issue may
help you to come up with solutions that work for you
and your suppliers.
The municipality and waste
collectors/recycling stations
Not all materials can be recycled and the local infrastructure in each destination varies considerably. It
is advisable to communicate your plastic reduction
strategy with the waste/recycling companies and the
municipality, to find out what all sides can do for each
other. You will be able to learn which plastics can be
recycled in your destination, and which cannot. You will
also get a better idea of what solutions may be at hand
both now and in the near future. This will allow you to
adjust your strategy to your local situation, while at the
same time having a transparent conversation about
the reduction of plastics in the destination. Keeping
the engagement positive and coming up with practical
solutions with all relevant parties will bring about the
best results.
“Nowadays we are all more aware of the shocking quantity of plastic
used day-to-day, how little is recycled, and how this is degrading our
planet. Whilst appreciating all that has already been done to reduce
single-use plastic along our supply chain, we trust that this practical
guide will inform and inspire our hotel partners to cut back even more,
thereby protecting destination environments for our customers today
and in the future.”
Jane Ashton,
Group Director of Sustainable Development,
TUI Group
16
Plastic Reduction Guidelines for Hotels
Best Practice
TUI Sensatori Barut Fethiye
TUI Sensimar Lagoon Mauritius
This Turkish hotel considers the reduction of plastic a priority. Therefore, it has
assessed the use of plastics in its operations and, where possible, set reductions
targets. As a result of this review, the amount of plastic
waste is being continuously monitored and recorded,
and measures have been implemented to reduce the
use of plastic, e.g. the ban of plastic straws. Since 2016,
4,450kg of plastic waste has already been saved. As
part of the plastic reduction strategy, the TUI Sensatori Barut Fethiye informs their guests and staff about
the negative environmental impact of plastics and the
actions that the hotel has taken.
The TUI Sensimar Lagoon Mauritius
recycles all of their plastic bottles in close
collaboration with a local recycling station.
The bottles are processed and then exported to other countries to make anti-allergy products like
mattresses and pillows.
Atlantica Sancta Napa
The Atlantica Hotel Sancta Napa minimized the use of single-use plastic bottles
by introducing water fountains where
customers can fill reusable polycarbonate
glasses or paper cups. Customers also have the option
to purchase reusable plastic bottles and use it during
their stay in the hotel; 20 % of the cost is donated to
charity activities. In the restaurant, only reusable glass
bottles are used.
Robinson Clubs on Maldives
Plastic waste poses a particular danger to
our sea. To prevent pollution of the ocean
from the use of plastic bottles on the islands, the two Robinson Clubs on the Maldives are avoiding waste thanks to its sustainable treatment
of drinking water. The system uses osmosis to desalinate
and purify seawater. By adding minerals and carbonic
acid, the freshly generated drinking water is converted
into soda water and decanted into one of 7,500 new glass
bottles. The bottles are also cleaned locally which cuts
out plastic waste altogether, eliminating the transport and
disposal of around 800,000 plastic bottles annually.
17
“At Robinson Club Esquinzo Playa, our guests
spend their holiday feeling good: For instance,
we removed all plastic straws and replaced them
with biodegradable ones. In addition, we buy
many items in bulk, avoid single-portion packs
at the buffet and provide glass bottles instead of
plastic bottles to our guests – because we love
the environment!”
Jessica Bruns,
Head of Customer Strategy,
TUI Hotels & Resorts
Andreas Wittmann,
General Manager,
Robinson Club
Esquinzo Playa
“The avoidance of plastic in our hotels is a very
important issue, which is becoming more and
more crucial for our customers as well, and
therefore also gains importance for our guests’
satisfaction. That’s why we are constantly working to reduce the plastic in the best possible
way, both at our existing and new hotels. We
believe that through our actions and awarenessraising among our employees, we have a positive
impact on the environment.”
“We only have one planet! Eliminating singleuse plastic from hotel operations is a challenge: Grupotel is ready to play its part.”
Gülnur Bilen,
Environmental and
Wastewater Treatment
Plant Supervisor,
TUI Sensatori Resort
Barut Fethiye
Jaime Rosselló,
Chief Operating Officer,
Grupotel Hotels & Resorts
“Plastic waste is a big problem all over the world.
Therefore, we must work together to reduce this
waste. Since our hotel is located close to the
beach where several animals live – like many
other hotels as well – we consider the reduction
of plastic waste as a responsibility, not as a duty
– for the benefit of our guests and the nature!”
18
Plastic Reduction Guidelines for Hotels
Managing Plastic Reductions
Addressing the use of single-use plastics in your hotel
might seemingly be a challenging undertaking in the beginning. Because of that, we suggest a five-step approach
that will support you managing your plastic reductions in
an effective way.
1. U
NDERTAKE A SELF-ASSESSMENT
Learn more about your plastic use and
their alternatives. How much and which
types of plastics do you use?
2. WRITE DOWN YOUR AMBITIONS AND SET TARGETS
What do you want to achieve
and what is the timeframe?
5. EVALUATE
THE OUTCOMES
AND KEEP ON
IMPROVING
Where are possibilities for further
improvement?
What went well and
what could be done
better? Communicate and share your
experiences
4. MEASURE PROGRESS
Measure what you have
reduced and overall achievements
3. INVOLVE YOUR MOST IMPORTANT STAKEHOLDERS
AND COMMUNICATE
Include those that can help with
your strategy and communicate
it to them
References
Further Reading
ABTA – The Travel Association
Guidance on managing plastic for travel companies
https://www.abta.com/
Travel Without Plastic
The plastics guide for hotels
https://www.travelwithoutplastic.com/
The Ellen MacArthur Foundation
https://www.ellenmacarthurfoundation.org
The Marine Conservation Society
https://www.mcsuk.org/clean-seas/plasticfree-business
UNEP – ‘Single Use Plastics:
A Roadmap for Sustainability’
https://wedocs.unep.org
Waste and Resources Action Programme (WRAP)
http://www.wrap.org.uk
This guideline was developed
with support of
Sources
1) http://web.unep.org/environmentassembly/marine (UNEP)
https://bit.ly/2CprBlz
2) www.oecd.org (OECD)
https://bit.ly/2SgcbwF
3) www.weforum.org (WEF)
https://bit.ly/2oMC5IV
4) wedocs.unep.org (UNEP)
https://bit.ly/2OrfnzO
5) www.strawlessocean.org/faq/
6) www.justeatplc.com (Just Eat)
https://bit.ly/2uMQ0Ap
7) www.qualitylogoproducts.com
https://bit.ly/2qUaBPS
Picture credits: istockphoto.com (pp. 2, 4, 10 –12, 14, 16, 19)
February 2019
OneWorld (Dutch)
https://www.oneworld.nl
Contacts
TUI Group Sustainable Development
sustainability@tui.com
Andreas Vermöhlen (Hanover)
andreas.vermoehlen@tui.com
Branislav Mizenko (London)
branislav.mizenko@tui.co.uk

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