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1. Background 3

Current trends in waste management

2. in Indian hotel industry 5

Waste Management in Valley View ±

3. A Case study 6

4. Problems Identified 7

5. Proposed Solutions 7

6. References 8
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Tourism is one of the leading growth sectors of the global economy, bringing in billions of
dollars annually in developing countries and transporting millions of people internationally. But
the tourism industry's growth through the years has created an increasing amount of stress on the
environment. For example, as a result of increasing tourism in Goa, India, developers built
several hotels. The hotels soon drew up to 66,000 gallons of water per day from wells and other
local sources. Many of the wells and rivers the community had relied on went dry. This is a
common problem in many areas where tourism runs into the limits of natural resources. Today,
ecotourism (tourism that is nature-oriented and environmentally focused) is growing rapidly.
Ecotourism aside, many in the hotel industry have recognized the negative impact their business
activities have on the environment and have taken action to alleviate those impacts.
Environmentally responsible business practices dovetail well with the newfound popularity of
ecotourism. They harmonize tourism and environmental sustainability. The term "green hotels"
describes hotels that strive to be more environmentally friendly through the efficient use of
energy, water, and materials while providing quality services. Green hotels conserve and
preserve by saving water, reducing energy use, and reducing solid waste. They have seen
benefits such as reduced costs and liabilities, high return and low-risk investments, increased
profits, and positive cash flows. Identifying these benefits and incentives has allowed the
popularity of green hotels to grow. Hotels are consistently becoming greener. The most costly
and wasteful use of resources in hotels are usually in the consumption of nonrenewable energy,
excessive water use, and the generation of waste.

Becoming a zero-waste hotel does not necessarily mean the elimination of all by-products. It
means using resources efficiently, using renewable resources, and when generation of by-
products is unavoidable, using those by-products as the raw material for other processes. The
biological by-products of hotel activities should be able to be safely assimilated into natural
systems by bacterial processes in soil or water. These materials are biological nutrients.

This report discusses several topics and case studies that illustrate ways hotels are becoming
greener. Although implementing the best practices saves money, we show you how to go beyond
best practices. The goal of being a green hotel is to eliminate as much as possible your negative
impacts on the environment both by reducing your consumption of resources and by changing
your practices so that the waste you do produce can be used as raw material by someone else.
Some of the examples listed are programs that resulted in savings through increased efficiency or
reduced cost. While recognizing that an incremental improvement may be the first step in the
process of greening a hotel, it is important to keep in mind the ultimate goal of zero waste. [1]

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Hotel waste management deals with effective disposal of wastes generated in the everyday
operations of hotels. Hotel waste comprises of two components, Biodegradable (Wet) waste and
Non biodegradable (Dry) waste. The wet waste comprises of food, vegetable and non-vegetarian
waste whereas the dry waste comprises of plastic bottles, papers, plastic wrappers, HDPE,
LLDPE bags etc.
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A waste audit at a 5-star hotel showed that each guest room contributes from ½ pound to 28½
pounds of waste per day. And, the majority of waste in a hotel is not produced in the rooms, but
in the Food and Beverage Department. A large property can generate as much as 8 tons of waste
per day. Up to 60% of this waste is recyclable. Waste reduction by eco-purchasing can further
reduce a hotel¶s waste stream. Subsequently, eco-purchasing was added to the recycling
strategies, enhancing the hotel industry¶s resource conservation programs. If a hotel¶s waste isn¶t
reduced or recycled, it contributes to the state¶s environmental problems.

 




ÿc Conduct a waste audit to identify and quantify recyclable materials currently being
thrown away.
ÿc Select a materials disposal method before designing the recycling program.
ÿc Involve the hotel¶s employees in all stages of the recycling program.
ÿc Design a materials flow plan to identify container size and placement.

 






ÿc Reduce waste by purchasing in bulk or concentrate.

ÿc Reduce toxicity by using products with less hazardous ingredients.
ÿc Avoid wasteful products that add to the environmental or economic costs of waste
disposal.
ÿc Repair and reuse products instead of buying new ones.
ÿc Select products made from recycled materials.
ÿc Purchase energy efficient equipment that causes less environmental harm. [2]

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A "green" hotel uses resources wisely, incorporating energy, water, recycling and waste
reduction techniques into the daily hotel operations. There are a number of advantages for
"green" hotels. Most actions that save resources and reduce pollution also reduce operating costs
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and increase profit margins. Involvement in "green" issues can develop and strengthen guest
loyalty. Hotel managers report that most guests are pleased to see the hotel recycling and are
willing to participate in the hotel¶s program. To increase guest involvement, inform guests about
the program when they check-in. Some hotels provide guests recycling information cards at the
check-in desk or in the guest rooms. This awareness allows both the guest and the hotel to
participate in the growing interest in ecotourism. [3]

 

Currently, the Indian hotel industry is encompassing the concept of green hotels, showing their
commitment towards the environment for a greener and healthier neighborhood. The guiding
principle towards their green and sustainable initiatives is!
"

 #Hotels
are deep into solid waste management, energy efficiency, water conservation and preservation
and educating their employees and customers. The biggies in the hotel industry like the ITC¶s
Welcome group, the orchid group of hotels, and the Leela group have done a commendable job
in demonstrating a heightened level of environmental sensitivity deploying green practices and
creating the ³green guest experience´.

Currently hotels are implementing a recycling program for all the waste generated. They make
use of recycled handmade paper and office paper. Waste oil is also sent to the authorized scrap
vendor for recycling. Batteries are sent to the supplier for reuse or refill. Dimmers are used in the
restaurants. Discarded linen is used as dusters. The hotel¶s operating processes minimize the
amount of toxins that enter the water system. Organic products are used instead of chemical
products. They have a formal preventive maintenance program which increases the life of
equipments, thus reducing frequency of replacement. Recycling of solid waste with organic
waste converter is the norm of the day. [3]

When it comes to energy and water use efficiency, the hotel walls and windows are specially
designed to let in less amount of solar radiation in their buildings. The windows have been
designed with triple glass that substantially cut offs the IR and UV rays. They use energy
efficient lighting systems and energy efficient kitchen equipments. Individual thermostats are
used to control HVAC levels which are an effective tool in controlling levels of heating, cooling,
and ventilation according to variable factors such as occupancy, time of use and weatherEnergy
efficient boilers consuming lesser diesel to produce steam and 100% wasted heat recovery
systems are in place. Solar panels are installed to produce electricity for heating purposes. There
are no leaks in pipes or valves in the hotels. All public space and guest room faucets are
equipped with low-flow aerators and all guest room shower heads are equipped with low-flow
aerators. Eco-responsible toiletries and cleaning materials, allergen free mattress and pillow
protections, and eco-friendly amenities, are used, for example, bathrobes are made of organic
cotton and recycled stationery. [4]
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Using such practices not only reduces waste, but also helps in overall cost reduction, thus
making their operations efficient and effective.

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Fortune Inn Valley View is a 3-star hotel located in the University town of Manipal, Karnataka.
Manipal is a city of beauty, wisdom and natural scenery and is one of the most peaceful and
soothing travel destinations of India [5]. Fortune Inn Valley View compliments the beauty of
Manipal as it offers a satisfying view of rural farmlands, gentle hills and inland waterways. The
hotel is well connected to all the major activities in the beautiful city of Manipal and caters to the
accommodation needs of the medical tourists visiting Manipal from all over the world and the
flow of visitors to the various educational institutes in the region. [6]

ÿc d $ & There are 2 types of waste: organic (food) waste and inorganic
waste. The organic waste can further be divided into cooked food waste and raw food
waste, which includes vegetable waste. The inorganic waste comprises plastic bags, metal
bins, plastic bottles etc.

Ãc $d$'In Valley View, the food waste is segregated into

different bins, meant for wet and dry waste. The waste consists of organic and
inorganic waste. The organic waste includes the unutilized food material or
vegetables, both cooked and raw. The inorganic waste comprises plastic bags,
bottles, metal tins, etc.

Valley View generally makes use of the unutilized food of one day by storing it in
walk-in refrigerators. For example, chicken that is not consumed in a day is
converted to chicken stock and stored. The hotel also sends its organic waste to
special organizations for recycling, after segregating the bio-degradable waste and
the non bio-degradable waste. These organizations also include the piggery farms,
where most of the canteens in Manipal send their organic waste material. The
hotel also sends the bio-degradable waste material to biogas plants and
vermiculture plants, which is the science of using earthworms for improving the
fertility of the soil. The oil extracted from the food waste is sent to the railways
for efficient lubrication if the rail tracks.

Ãc d $'Valley View has adopted many techniques

to conserve energy and water in its premises. The rooms have been renovated to
remove the water tubs from the bathrooms in order to reduce the amount of water
used for bathing purposes. Also, the use of less greasy soaps ensures that less
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water is needed to form the lather. Another measure undertaken to preserve water
includes use of sensor taps that switch on only when someone is using them.

Valley View has also been using glass panels in its kitchen area in order to bring
in natural light, which reduces the utilization of artificial lights. The rooms are
also equipped with automatic switch-off lights, which get switched off when the
room keys are taken out of the socket.

ÿc ›( $'Although Valley View doesn¶t have a separate department

for waste management owing to its small size, it has committed itself in maintaining the
quality of its waste management processes. The hotel has tried to minimize the waste at
every possible stage of generation, and has put in efforts towards training its employees
in using the resources rationally and minimizing the wastages to the extent possible.

)*'

ÿc The hotel doesn¶t maintain a database of the daily waste generated in its premises. Hence,
there is no record of the waste generated or the costs involved in dealing with it.
ÿc The hotel doesn¶t have fixed vendors to manage the waste generated. Waste management is
done on a random basis, based on the availability of the vendors.
ÿc The water and electricity management can be improved by introducing some more effective
processes.

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1.c +* )*
The hotel should identify its local markets which will accept the recyclable materials for
ultimate remanufacture into new products. Only those items which have a local market
should be considered for inclusion in collection programs.

2.c **,-*
The used water in the hotel can be treated using chemical purifiers and reused for cleaning
floors, washing dishes, and maintaining the garden areas.

3.c **,-* 
Instead of using electric geysers for heating water, the hotel can make use of solar boilers,
which will save a lot of electricity cost.

4.c $**)*
The hotel should maintain a sound database system, with the help of which they can record
the amount of waste that is generated everyday and the costs involved in dealing with them,
and to develop long-term strategies to improve their waste management techniques. [7]
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*

1.c http://www.p2pays.org/ref/13/12170.pdf

2.c http://www.wcdr.gfdr.org/imgs/pdfs/SW-BROCHURE.pdf

3.c http://www.adobe.com/resources/elearning/pdfs/95011472_green_eLearning_wp_ue.pdf

4.c http://www.zerowaste.org/

5.c http://www.nivalink.com/valleyviewmanipal/index.html

6.c http://www.fortuneparkhotels.in

7.c http://www.karmayog.com/cleanliness/hotelwaste.htm