Cleaner Production Manual for Hotels Lao PDRgcpcenvis.nic.in/Manuals_Guideline/Cleaner... · HVAC : Heating, Ventilation and Air-conditioning SHGC : Solar Heat Gain Coefficient

Cleaner Production Manual for Hotels

Lao PDR

Cleaner Production Centre Lao PDR

April 2016


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Table of Contents

1. INTRODUCTION ................................................................................................................................... 5

1.1 National Context ........................................................................................................................... 5

1.2 Resource Efficiency and Cleaner Production (RECP) .................................................................... 5

1.3 The Tourism Sector ....................................................................................................................... 6

2. Application of RECP in the Hotel Industry........................................................................................... 7

2.1 Environmental Benchmarking Exercise......................................................................................... 9

2.2 Tourism Sector Specific Benchmarks ............................................................................................ 9

3. RECP AND SAVING POTENTIALS IN THE HOTEL SECTOR ................................................................... 12

3.1 Energy Efficiency ......................................................................................................................... 12

3.1.1 Energy saving with smart lighting system ........................................................................... 14

3.1.2 Energy saving for air-conditioning ....................................................................................... 14

3.1.3 Energy saving for hot water heating .................................................................................... 15

3.1.4 Water treatment and descaling of heater ........................................................................... 17

4 WATER AND WASTEWATER MANAGEMENT ..................................................................................... 18

4.1 Water Conservation .................................................................................................................... 18

4.2 Instruction for additional Water saving Measures: .................................................................... 19

4.3 Water efficiency systems ............................................................................................................ 23

4.4 Wastewater treatment ............................................................................................................... 23

5 SOLID WASTE MANAGEMENT ............................................................................................................ 26

5.1 Solid waste characteristic ........................................................................................................... 26

5.2 Solid Waste Reduction and Recycling Programme ..................................................................... 28

5.3 Measurement to reduce food waste .......................................................................................... 33

5.4 Conversion to animal feeds ........................................................................................................ 37

5.5 Recycling - Composting ............................................................................................................... 38

5.6 Anaerobic digestion .................................................................................................................... 39

5.7 Biofuel from waste cooking oil ................................................................................................... 39

5.8 Optimizing your food recycling programme ............................................................................... 40

LITERATURE ........................................................................................................................................... 41

ANNEX1: VERMICULTURE-COMPOSTING ............................................................................................. 42

ANNEX2: CLEANER PRODUCTION CHECKLIST FOR WASTE MANAGEMENT IN HOTELS ....................... 46

ANNEX3: SAMPLE OF CAUSE ANALYSIS AND CP OPTIONS GENERATION ............................................. 47


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ANNEX4: TECHNICAL DATA ON LIGHTING ............................................................................................ 51

ANNEX5: TECHNICAL DATA ON AIR-CONDITIONING ............................................................................ 57

ANNEX6: TECHNICAL DATA ON PUMPING ............................................................................................ 59

Table 1: Benchmarking range of different performance indicators of hotels ...................................... 10

Table 2: MAJOR CONSTITUENTS OF TYPICAL MUNICIPAL WASTEWATER ........................................... 24

Figure 1: Annual water consumption in hotels ..................................................................................... 20

Figure 2: Water benchmark for luxury fully serviced hotels, from EMH .............................................. 20

Figure 3: Schematic graph of anaerobic wastewater treatment plant for hotel, ................................. 26

Figure 4 Distribution of waste in hotel according GREEN LODGING .................................................... 27

Figure 5: Sample of Food Waste Tracking Sheet ................................................................................. 34

Figure 6: Sample of STOCK control & purchasing list template ............................................................ 35

Figure 7: Food and drink material hierarchy......................................................................................... 37

Figure 8: Bio-degradable waste composting under normal condition ................................................. 39


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Acronym

Lao PDR : Lao People’s Democratic Republic GOL : Government of Lao PDR NPEP : National Poverty Eradication Program NGPES : National Growth and Poverty Reduction Strategy LDC’S : Least Developed Countries RECP : Resource Efficient and Cleaner Production OHS : Occupational Health and Safety GDP : Goss Domestic Product LPG : Liquid Petroleum Gas HVAC : Heating, Ventilation and Air-conditioning SHGC : Solar Heat Gain Coefficient UV : Ultraviolet VFD : Variable Frequency Drive AHU : Air Handling Unit UNESCO : United Nations Educational, Scientific and Cultural Organization EMH : Efficient Markets Hypothesis CBW : Continuous Batch Washer TDS : Dissolve Solid

BOD : Biochemical Oxygen Demand WRAP : Waste & Resource Action Programme US EPA : United State Environmental Protection Agency CSR : Cooperate Social Responsibility AD : Anaerobic Digestion


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1. INTRODUCTION

1.1 National Context

The Lao PDR is a resource rich country still listed as one of the least developed countries in the

world. In order to change the economic and social situation within the country by 2020, the

government of Lao PDR has begun decentralizing control and encouraging private enterprise

development since1986.

In its effort to eradicate poverty in the country, the government of Lao (GOL) finalized the Interim-

Poverty Reduction Strategy in 2002, upon which the national poverty eradication program (NPEP)

was designed and finally in 2004,the national growth and poverty reduction strategy (NGPES) was

finalized, which outlines the national developmental framework, targets and goals for poverty

reduction. Since these initial poverty eradication programs, the government has increasingly

directed its efforts towards industrialization in order to create an economic system under which the

labor market is able to absorb younger generations and to provide widespread economic and social

opportunities.

Since the government’s initial change in strategy towards increased industrialization in 1986, there

has been a sharp increase in foreign direct investments, trade of natural resource based products

and large-scale infrastructure developments (such as roads, hydropower plants and mining

operations). The results, starting from an extremely low base, were striking with an average growth

rate of 6 per cent annual from 1988-2008, except during the short-lived drop caused by the Asian

financial crisis, Lao's economy continuous to grow reaching 7 per cent during 2008-2012. Despite the

high economic growth rate, Lao PDR remains a country with under-developed export-oriented

industries and services still not being well integrated into international and regional markets. As

such, the main challenge enterprises face are their low levels of efficiency and productivity, as well

as their inability to respond to the growing requirements of international consumers and clients.

Global demand is increasingly requiring companies to change their modus operandi towards

environmentally sustainable and social conscious management systems.

1.2 Resource Efficiency and Cleaner Production (RECP)

Developing economies particularly least developed countries (LDC’S) are in the phase of

industrialization in order to not only increase GDP, but also to address issues of poverty alleviation,

improvement in employment opportunities and living standards. However, the growth/development

comes at a price and often leads to environmental degradation and depletion of resources

particularly non-renewable. Thus, it has been internationally recognized that the market needs

regulation and structuring in order to lead towards prosperity.

In this regard, the approach of resource efficient and cleaner production (RECP) addresses industrial

production as well as consumption of resources in a sustainable and holistic manner. Since

production costs are determined by resource and material inputs and their consumption needs to be

optimized to allow for a more competitive production in any company. The application of RECP helps


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companies to improve their productivity while conserving resources, reducing their environmental

footprints, ensuring the upholding of Occupational Health and Safety (OHS) standards and reducing

production costs.

1.3 The Tourism Sector

The service sector, specifically tourism, is critical in the economic development of many developing

and transition economies. This is also the case in Lao PDR, where tourism with related services and

commodities is one of the fast growing sectors. In response, the government has identified tourism

as 1 of 11 priority sectors to contribute towards economic development with currently being the 2nd

biggest revenue source after mining contributing 7%-9% to the GDP and offering numerous

employment opportunities. The tourism related revenue in 2012 was reported to be well above USD

500 million.

Lao PDR opened its doors to tourism in1989, and since that year, the number of tourist

arrivals has risen constantly over the years where by in 2012, the number of international tourists

visiting Laos increased to 3.3 million generating revenues of almost USD 517 million. This number is

expected to increase even more with a forecast of 5 million international tourists generating around

USD 1 billion by 2015.

The increased number of tourists has encouraged Lao to actively invest in tourism businesses;

hotels and resort. However, this growth often has encouraged unsustainable consumption practices

endangering ecosystems and natural resources. This has highlighted the need for resource efficient

and environmentally sustainable tourism patterns, such as in hotels or restaurants. Due to the

increasing environmental consciousness of hotel guests the trend has now moved towards eco-

tourism, such as in the selection of appropriate accommodation. This has not only been felt by high-

end luxury hotel chains, but also by small and medium sized hotels and resorts. The adoption and

implementation of RECP is thus responding to this trend, helping hotels to increase their

competitiveness moving towards sustainable tourism. Hence, without diminishing clients’ comfort,

many efforts can be made in the background by the hotel management through the application of

cleaner production and best available practices.


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2. Application of RECP in the Hotel Industry

RECP is a holistic approach with the objective to create a win-win situation for both companies and

the environment ensuring reduced negative environmental impacts and increased competitiveness.

As such, RECP is a preventive integrated environmental strategy, which is being applied to the entire

production and service cycle of a company. On the company level it assesses operational processes

as well as products and services with a focus on the following:

Processes: Technical options are being evaluated that allow for reduction of emissions at the

source as well as for the conservation of raw materials, energy and water. Additionally, costs

and risks are being assessed with comprehensive strategy on how they can be reduced.

Products: A better designed is being evaluated with the objective to reduce waste.

Alternatively, new strategies are being developed with the company on how so-called waste

can be used as by-products for new revenue streams.

Services: An efficient environmental management system for the design and delivery of

services is being determined.

The impact of the RECP assessment and subsequent implementation of suggested options will result

in improved efficiency, better environmental performance and increased competitive advantage for

companies.

The techniques applied by RECP are listed in the table below:

Techniques applied by RECP

Waste Reduction at Source

Good Housekeeping Input Material Change Enhanced Process Control Equipment Modification Technology Changes

Onsite Recycling Use as raw material

Material Recovery

Product Modification Product Reformulation

Change in Product Composition

Energy Conservation Electrical Energy Conservation

Thermal Energy Conservation

The individual steps on how the RECP assessment is being carried out in detail can be found in the

graph below.


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Figure 1: Six steps and eighteen tasks of Cleaner Production methodology for hotel sector.


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2.1 Environmental Benchmarking Exercise

As part of the RECP Assessment the using of environmental benchmarks is particularly

important. Benchmarking allows for systematic comparison of operational efficiency and

environmental impact among companies within the same industrial sector. The objective

hereby is to highlight business areas that need further improvements; this can be either the

case in processes or a company’s management. After the RECP assessment and the

establishment of such environmental standards, a company will find it increasingly useful to

continuously measure its business activities in order to ensure continuous improvements.

As such, environmental benchmarking involves the analysis of business processes in order to

develop appropriate measures in order to close the identified performance gaps.

Comparisons are typically performed at baseline and best-practice levels or best techno-

economically achievable levels.

This indicates that following the RECP assessment and the benchmarking of the individual

data and information, companies will be able to (i) analyze their strengths and weaknesses

in comparison to other enterprises; (ii) identify potential opportunities for their product

optimization; and (iii) improve their market position.

2.2 Tourism Sector Specific Benchmarks

This Manual targets particularly hotels within the tourism sector and as such the existing

data available in terms of environmental benchmarking. International environmental

organizations, hotelier associations and hotel corporations have developed a number of

environmental reporting and benchmarking tools for hotels. Of course there are various

benchmarking methodologies applied internationally focusing on different environmental

information. They all, however, aim at helping hotel managers in evaluating hotel

performance from an environmental perspective, and, generally, offer solutions based on

the data collected and analyzed. The tools investigated were developed by a great pool of

stakeholders and reflect a consolidated framework of the various approaches that have

been applied.

The methodology applied by the Cleaner Production Center Lao PDR follows the analysis of

Scott et al. 2004, whereby hotels are benchmarked according to the following seven core

indicators:


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Performance Indicator Value

Presence of sustainability (resource conservation and environmental protection) policy

Yes/No

Energy consumption (all types of energy consumed shall be reported)

MJ/guest-night and MJ per m2 service area

Potable water consumption KL/guest-night

Solid waste production Kg of land-filled waste/guest-night

Social commitment Total number of employees with their primary address within a 20 km distance from the work place/total number of employees %

Resource conservation

weight of eco-labeled paper purchased in kg year/total weight of paper purchased in kg per year, %; recognizing varied availability of eco-labeled paper in the world, paper with recycled content can be considered

Chemicals use

total weight of biodegradable active chemicals use in kg per year/total weight of active chemicals used in kg/year, %; it includes cleaning chemicals and land applied chemicals, and guidelines used to determine the biodegradability are provided

For energy and water consumption, baseline and best practice levels are adjusted to the

climatic conditions with respect to the location of Lao PDR. For hotels in LuangPrabang, case

examples from hotels in tropical climates are considered with local adaptation.


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Table 1: Benchmarking range of different performance indicators of hotels

Performance Indicators Benchmarking Range

Engineering Department

Power factor 0.95 TO 0.99

Total electricity consumed by hotel per unit area per year kWh / m2 / year

135 TO 225

Total energy consumed by the hotel per unit area per year GJ / m2 / year 1 TO 1.5

Total water consumed Per guestroom/ night (Littre/day) Per guest /night (Littre/day )

450-600

350-450

Laundry Department

Electricity consumed for processing linen per day kWh / Ton of linen processed / day

130 TO 150

Total water consumed M3 / Ton of linen / day 30 TO 40

Chemical consumed Kg/T of linen/day 12 TO 15

Waste water generation L/kg of linen washed/ day 20-30

Food and Beverage (Production, service &Kitchen ) Department

Energy consumed GJ / Ton of cooked food / day 8 TO 12

Water consumed L/food cover/day) 5.0 to 10.0

Detergent/ Chemicals consumed (gram / food cover served / day 6.0 to 10.0

Housekeeping Department

Dirty linen generated (kg/per day/room) 1.4 TO 2.3

Solid waste generated (grams / Occupied room) 400 TO 650

Purchase Department

Plastic or PET bottles generated per 100 guest served per day Kg / 100 guest / day

10.0 to 15.0


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3. RECP AND SAVING POTENTIALSIN THE HOTEL SECTOR

During RECP assessments the following consumption patterns are evaluated in order to

identify alternate options: consumption of energy (electricity, gas LPG), water, chemical,

fuel for transport, raw material like food and vegetable. The specific consumption especially

strongly depends on the number of occupancy, as specific consumption is estimated per

room and guest. The higher the number of room and guests the lower is the specific

consumption.

In terms of electricity consumption, a parameter called base load covers the minimum

specific consumption with zero occupation, only considering the hotel’s basic operation.

Some facilities like lighting, Hot water and air condition for staff (in case of centralized air

conditioning), fountain, swimming pool etc. are thus still in use. According to RECP

assessments, electricity and water savings prove the most potential in hotels. The causes

and the corresponding options are analyzed in the following chapters

3.1 Energy Efficiency

Tourist accommodations generally have large, expensive energy requirements, especially

for heating and cooling systems. Hotel energy consumption is influenced by physical and

operational parameters. The physical parameters common to most buildings include size,

structure and design of the building (prevailing architectural / construction practices),

geographical and climatic location, the age of the facility, the type of energy and water

systems installed, the way these systems are operated and maintained, types and amounts

of locally available energy and water resources, as well as national regulations of energy-

usage.

Operational parameters that influence energy use in hotels include operating schedules for

the different functional facilities in the hotel building, the number of facilities (restaurants,

kitchens, in-house laundries, swimming pools and sports centers, business centers, etc.),

services offered, fluctuation in occupancy levels, variations in customer preference relevant

to indoor comfort, on-site energy conservation practices, as well as culture and awareness

of resource consumption among personnel and guests.

However, there are many options for conserving energy, such as simply changing

thermostat settings has significant impact. Alternative measures for energy efficiency are

outlined in this section.

The energy saving potential of hotels is significant; especially since large amounts of energy

consumption is due to unnecessary loss and wastage. For instance, guests are frequently

given full control over thermostat settings and individual air conditioning units, and they


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adjust these with little or no concern for energy conservation. Often windows and doors

are opened simultaneously to the operation of the cooling or the heating system. Also,

many rented rooms remain unoccupied for long periods of time – approximately 2/3time –

while HVAC systems are left running or in stand-by mode. Thus, energy within a hotel room

is frequently consumed 24-hours-a-day, year-round regardless of whether or not the room

is occupied.

Various studies have estimated that hotels have the potential to save at least 20-30 per cent

of the total energy consumed, depending on the age and size of the hotel, as well as the

type of equipment installed and the maintenance and operating procedures in use.

Energy consumption in hotel depends on many factors such as:

Hotel standard (category), Total area of property/ floor area (or number of guestrooms and beds), Heating and cooling degree, Guest-nights (occupancy rate), Restaurant sale,(warm food), Swimming pool heating if required, Presence of food preparation facilities, Comfort level, Chain affiliation and its policy (if any), Corporate (management and staff) and customer awareness.

Although the structural characteristics of the buildings (wall insulation etc.) and the

equipment used for ventilation, hot water, lighting, etc. can have an impact on energy

consumption, these are normally not considered in benchmarking studies due to lacking

available data. For example it is difficult to assess the influence of particular air-

conditioning systems on the overall energy consumption, as no system-specific energy

consumption data is available in most hotels.

The major determinants that are considered in energy consumption and hotel

benchmarking are the following. Outdoor temperatures, hotel floor area and sometimes,

occupancy rate, heated swimming pool are typically found to be major factors that

influence observed variations in specific consumption figures, although this may vary

depending on the characteristics of the hotel sample used and availability of data.

Keycard-controlled master switches: Guests tend to leave appliances, heating and cooling

systems open when they exit their rooms. This is why a great number of hotels have

developed a system that links energy usage with room occupancy. This system entails that

when a guest leaves the room due to key card controlled master switches, all energy

appliances shut down, with the exception of refrigerators, alarm clocks, and other essential


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appliances. This system has proven to be highly successful as implementation costs are

generally being recovered within12 to24 months depending on local energy tariffs and

regional climatic conditions.

3.1.1 Energy saving with smart lighting system

Lighting is often the second or third largest energy consuming system in a hotel, but is

among the easiest and most cost-effective area for reducing energy costs.

According to the Alliance to Save Energy, fluorescent lamps produce four times as much

light per watt than incandescent lamps, and they can last eight to ten times longer. A

compact fluorescent light used in place of an incandescent light that is left on continuously

for 12 months, all 8,760 hours of the year, will pay for itself in less than one year.

An additional comprehensive list of options to reduce energy consumption through a smart

lighting system is presented in annex4.

Options for lighting

Reduce lighting levels to meet actual requirements in locations where such levels are necessary,

Use the most energy efficient lamps wherever possible, Use efficient lighting fixtures (reflectors, louvers, housings), Use energy efficient ballasts for application, Use day lighting to the fullest extent possible

Install manual and/or automatic switching control systems, Undertake regular maintenance program of replacing lamps, cleaning luminaires,

replacing defective components and cleaning surrounding surfaces, Use task lighting, Physically group the tasks with similar lighting requirements, Reduce general illumination levels, Reduce general lighting levels by controlled dimming.

3.1.2 Energy saving for air-conditioning

In order to increase the efficiency of the used air condition system, factors, such as the

building envelope, which consists of the walls, windows, doors, roof, floor and foundation,

need to be assessed. This is essential since the building condition is the major contributor to

the heating and cooling load. Another essential element is the use of quality material with

low u-value as the building envelope controls the heat infiltration. In order to determine

the required size of an air-conditioner in accordance with the space to be air-conditioned

the air conditioning system capacity needs to be assessed. Roof cooling, roof reflectance,

efficient lighting can also contribute to saving of energy for air-conditioning.


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Centralized air-conditioning

Centralized air-conditioning is suitable for medium and bigger sized hotels with the number

of rooms being more than 30. The advantage of the centralized air-conditioning is the

effective energy saving by easier controlling the temperature and cooling demand for each

room as well as low maintenance cost. It is recommended to install the centralized air

conditioning for one or two blocks or one or two floors. The more effective of energy saving

by centralized air-conditioning is the zoning of guests in cases of low occupancy. The

centralized air conditioning system is therefore not suitable for small size hotels or for

hotels with uncontrollable guest arrangements in case of low occupancy.

There are many suppliers providing high-quality centralized air-conditioning systems. The

disadvantage however being the high initial investment costs, but this will be compensated

by the tremendous savings and long-term lower maintenance costs.

Decentralized air-conditioning

Small sized hotels usually install a decentralized air-conditioning system, in which each

room, including the lobby and conference rooms one air-conditioner is used. The advantage

of the decentralized air-conditioner system is the low initiative investment cost without any

complex installation system and the user-friendliness for guests. The disadvantage is

however significant due to the higher long-term maintenance costs, noise pollution in guest

rooms and higher overall energy consumption..

It was found nevertheless that most hotels in Laos PDR, even bigger sized hotels, use

decentralized air-conditioning systems due to lack of awareness.

3.1.3Energy saving for hot water heating

Centralized heater

Similarly as with air-conditioning, for heating centralized and decentralized heating options

exist whereby the preference of heating systems depends also on the size and the design of

the hotel. Generally, bigger hotel will go for centralized heater due to the lower

maintenance cost and potentially lower energy consumption. Obviously, if room

arrangement is not manageable in lower occupancy, the energy consumption will be

extreme high, because the heater is always switched on. Additionally, even in case of no hot

water use, the temperature of the hot water in the collection tank will drop and the heater

will be on and off consuming a lot of energy. By installation of centralized heater it is

recommended to install many centralized heater suitable for each block of building and it is

also recommended to install switch-in options order to control the system manually in case

of no occupancy.


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Decentralized heater

Decentralized heater is also widely in use. The advantage of the decentralized heater is

lower energy loss in the system and no necessity for a complex piping system for hot water.

It is suitable for small hotel and guesthouses, where attractive design is less needed.

However, the disadvantage is higher maintenance cost and lower safety.

Energy saving by building design and construction

Energy saving in existing building can be achieved by the following options:

Coating the rooftop with suitable reflective building material and under deck insulation

could reduce the heat ingress and thereby power consumption considerably;

Keeping low ratio of wall (70%) to window (30%);

Changing less efficient (and hotter) light to cooler-operating, more energy efficient light. The

change will also reduce the “heat” and therefore load on air-conditioning system;

Minimize the air-conditioning loads by optimal thermostat setting of temperature of air-

conditioned spaces, sun film application, etc.;

Proper maintenance of HVAC system, such as cleaning filter and maintaining proper

refrigerant charge.

The following further measurements can be taken to save energy:

Select high efficiency HVAC equipment: Computerized system selection using software for

optimized selection in line with the requirements, selection of higher efficiency air

conditioning units;

Solar heat gain control: install awnings, overhangs, or coated windows with low solar heat

gain coefficient (SHGC);

Periodic maintenance of the air-conditioning system makes it power efficient;

Cleaning of air handling unit: Cooling coil efficiency- by cleaning with proper cleaning agent

at regular interval. Use of UV light to reduce bacteria growth in the coil.

Improve of Pumps efficiency: High efficiency pumps with mechanical seals;

Use of VFD on secondary chilled water system with 2ways valves for AHU;

Cooling tower(for water cooled system): Cleaning of fills, proper adjustment of fan blades,

use of water bleed off circulating water, only soft water to be used for make up to reduce

fouling in the condenser;

Power factor improvement.

Solar Water Heater

Solar water heater is a technology widely used in the Mediterranean region among private

households. Nowadays, it is widely used also in other regions to heat-up water for

households and businesses, including hotels. The advantage of using solar water heaters is

the saving of electrical energy.


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The water is heated by sunlight through a solar sunlight adsorbent. The through the

adsorbent hot water is collected in an insulated tank and distributed to the end user. The

disadvantage of a solar hot water heating system is the higher cost of solar hot water

(which might be lower in the near future) as well as the requirement for enough space on

the top of roof. In some case of hotel under UNESCO regulation, the installation of such

solar panels is not permitted.

Additionally, the amount of sunlight available in a particular area needs to be considered.

As such, in areas with less sunlight, the energy needed to heat up the water may not be

sufficient as the produced hot water cannot be store for long periods of time, such as

overnight. In order to address this problem, a back-up electrical heater is required, which

starts automatically when the temperature of the hot water drops.

Another issue to be considered when installing a solar water heater system is the water

quality. Water with higher water hardness will cause scaling inside the tube and

subsequently might cause the blocking of the water flow k. The removal of the scale

mechanically is impossible. Thus, it is recommended to treat water before feeding it to the

heater, which will however increase the electricity consumption and might also not be

economical.

3.1.4Water treatment and descaling of heater

It is common that after use, there is scale on the heating coil of heater, caused by water

hardness. It is recommended to remove the scale regularly. The frequency of removing the

scale depends on the quality of water. The higher is the water hardness, the more frequent

is the scale removal. This will result in improved heat transfer of the heating and the water

so that the energy consumption needed for heating up the water is lower. Since the

removing of the scale is an end of pipe solution, the prevention of the scaling through the

softening of the feed water is another option. This can be done by water softener

equipment; the water treatment system of reverse osmosis and the ion exchange depend

on quality of raw water and technical viability. In some case many technique can be

combined to achieve a better quality of the feed water.


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4 WATER AND WASTEWATER MANAGEMENT

4.1 Water Conservation

Water is often one of the most important resources and its conservation encourages hotels

to better manage how and when water is being used, addressing both the technical and

human side of water management issues. It is estimated that water usage accounts for

approximately 1-1.5 m3 per day for each room in high-end luxury facilities. However, water

use is not only a water consumption cost to facility but also important from an

environmental aspect as it places significant stress on the local environment. In many

developing countries including Laos, water usage by industries including hotel industry

impacts the water supply of the local population.

It has been well demonstrated that low-flow showerheads and faucet aerators are popular

water conservation options hotel facilities. The payback period for their use can vary

depending on the extent of the cost of water and water treatment in the region.

Additionally, water audits have identified, urinals and automatic flushing toilets as one of

the highest consumers of water, thus options are introduced that allow lower flush

volumes, and systems are being introduced that separate solids from fluids.

While having identified some water saving measures, it is firstly necessary to create a water

management plan in order to set the benchmark of water consumption and to determine

some tangible targets. For this process the installing of meters and the taking of regular

readings will enable the benchmarking exercise with additional sub meters being able to

identify the areas of greatest consumption. These are obviously the areas where the focus

of future efforts should be placed.

Secondly, a key requirement for the measurement and target setting is reflecting on the

water costs. Basing the water management plan on cost calculations, as well as

environmental saving targets, will help to attract key stakeholders and improve the

property’s overall efficiency. Thus, the potential cost savings and payback period for any

capital investments need to be assessed.

Once measurement and targets have been set, a water conservation plan can be

established. Here are some suggestions of how best to go about this:

Carry out a water audit to show where the major water costs are and where savings can be made.

Compare total and departmental consumption figures with hotel industry benchmarks to determine the potential for savings (see the diagrams below).


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Calculate the water used per guest per night by dividing the total water consumed in guest rooms by the number of guests for that month. If the utility bill is in cubic metres rather than litres, multiply the number of litres by 0.0001

Establish realistic goals for each department and the entire hotel Communicate the management’s commitment to water reduction and the

subsequent objectives and goals to all employees Train staff so they understand how to make prudent use of water and how to

maintain equipment for optimum energy-efficiency Encourage staff to put forward their own suggestions for water reduction Establish a monitoring and targeting system so that report progress back to staff and

other stakeholders can be regularly done. Motivate through feedback and reward success Join forces with other hotels and provide mentoring to help them reduce their water

consumption

4.2 Instruction for additional Water saving Measures:

Moving through areas of a hotel where water consumption is likely to be highest, here are

some ways in which you can change your operational water use. Always test first to see that

any measures taken will not compromise quality, health or safety.

Additional water savings measures by category are listed below.

Water savings in washing

In addition to guest rooms, washing of sheets, towels, flannels, tablecloths, and other linens

account up to 35 per cent of the energy consumed in the laundry process, while drying

consumes up to 65 per cent. Small changes, such as in the temperature of the washing from

80-85 degrees Celsius to 60-65 degrees Celsius can already result in significant savings in

energy usage.

Additionally, a common practice in hotels is to provide guests with the option of having

their towels and linens not washed every day, which significantly reduces energy

consumption, washing chemicals and decreased pollution load on wastewater treatment

plant. This can be done by request collaboration from guests by using appropriate signs in

this regard.


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Figure 1: Annual water consumption in hotels

(Source: http://www.greenhotelier.org/know-how-guides/water-management-and-responsibility-in-

hotels/)

Figure 2: Water benchmark for luxury fully serviced hotels, from EMH (source: http://www.greenhotelier.org/know-how-guides/water-management-and-responsibility-in-

hotels/)

http://www.greenhotelier.org/know-how/water-management-and-responsibility-in-hotels/attachment/figure-1-annual-water-consumption-in-hotels-2/

http://www.greenhotelier.org/know-how/water-management-and-responsibility-in-hotels/attachment/figure-2-water-benchmark-for-luxury-fully-serviced-hotels/






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Water saving in Bathrooms

Shower flow should be no more than 10 litres per minute. This can be very simply measured with a bucket and stopwatch

Low flow toilets use an average of just six litres per flush, compared to older models that use roughly two to four times more than that. Additionally, you can install duel flush toilets so guests can opt for a shorter flush. If it is not feasible to change all toilets, you can reduce the water used in flushing by placing a brick or full water bottle in the cistern (effectively displacing some of the water)

Taps should have a maximum flow of six litres per minute, or fourlitres per minute in hand washing sinks in public bathrooms. Flow restrictors or better aerators can both help reduce tap flow

Maintenance is a key part of saving water consumption, for example a leaking toilet can lose up to 750 litres of water per day

Water saving by Laundry

Where outsourced, ask your supplier what procedures they have in place to reduce water and energy use

Wash small quantities in a 5kg machine and always ensure machines are fully loaded Minimize the rinse cycle as much as possible without reducing the quality of the

laundry Consider using “intermediate extraction” between rinse operations Consider the reuse of water from previous rinse cycles for the first wash of the next

cycle by installing temporary holding tanks Maintenance is also key: Check regularly for leaking dump valves, ensure that all

water inlet valves are closing properly and check that level controls on water reuse tanks are working properly

500-room-plus hotels could consider installing a continuous batch washer (CBW), which uses all the rinse water for pre-washing and main suds operation

Ensure that the water flow rates on tunnel washers are adjusted to the manufacturer’s recommended setting

When buying washing machines target a good water consumption rating Consider using ozone laundry systems. These inject ozone into the water, which

works in conjunction with the laundry chemicals to provide a more efficient wash

Water saving at Swimming pools

Having a swimming pool can increase fresh water consumption in a large hotel by up to 10

per cent. In case a swimming pool has been built, the following steps will help you to ensure

that no water is being wasted in the process:

Conduct regular maintenance to prevent leaks. Checking for leaks is best done by reading water meters at night and in the morning


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Backwash the swimming pool every two to three days rather than daily. It is also best to opt for a backwash system where water can be recaptured and used for irrigation

Always cover swimming pools when not in use to prevent evaporation and to reduce the need to empty and refill them

Installing push-button showers by the pool will reduce water use

Water saving by grounds

Do not water grounds in the heat of the day. In hot climates, the best time to water is in the evening

It is best to avoid using automated watering systems, however water can be saved by fitting timers on sprinklers to control and time the water use. Moisture sensors in gardens and grounds can also be used to avoid over-watering

Put a procedure in place for manual watering and train gardening staff to reduce water use where possible

Use rainwater harvesting techniques to divert and capture rainwater from roofs and gutters. Water can be diverted into underground storage tanks or into water butts. Plants actually prefer rainwater to treated water from a tap

If possible, use grey water from baths and sinks for irrigation. Consider installing a treatment system that will enable you to use treated black water from toilets in the gardens. The treatment plant needs to be carefully positioned in relation to prevailing winds and screened from view. Management of these systems must be well controlled

A well-designed and controlled irrigation system will deliver water when and where it is needed

Using your own organic compost will add nutrients and help retain moisture in the soil

Placing wood chips and leaves on top of soil helps to reduce evaporation Native species of plant often need less water so design and landscape your grounds

in keeping with the existing environment

Water saving in Kitchens

Taps in kitchens should have a maximum flow of 10 litres per minute Only use dishwashers on full load Pre-soaking utensils and dishes saves using running water. Similarly, wash vegetables

and fruits in a sink of water rather than a running water rinse Avoid thawing food under running water and avoid using running water to melt ice

in sink strainers Minimize the use of ice machines and adjust settings to dispense less ice


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Water saving by Housekeeping

Put procedures in place and conduct training to inform housekeeping on how they can reduce water use. These procedures should include how many times to flush the toilet when cleaning, not to leave taps running or use excessive water, using a mop rather than hose when cleaning floors

Implement a linen reuse programme. As well as saving water, these programmes mean less wear on fabrics, prolonging their life, and saves housekeeping staff time. Many hotels advertise a reuse programme but often do not adhere to them, leaving guests cynical, exasperated by the fact that guests often think this is just a cost saving exercise for the hotel. Rather than imposing a structured programme, the most successful policies are those that allow guests to opt out of having their linen changed on a daily basis

4.3Water efficiency systems

Grey water systems enable up to 50 per cent of wastewater to be returned to the hotel

after treatment for toilet flushing. Because of the separate pipe-work involved, grey water

systems are expensive to install and chemical treatment of the recycled water is sometimes

necessary for health and safety reasons (only on-demand systems). They are therefore best

designed into the building at the outset, although increasingly hotels are choosing to

retrofit them because of the savings to be made. However, the payback time is difficult to

calculate, as it will depend on the type of systems installed and the relative cost of the

potable water to that of the reuse water. The payback can be anything from two to fifteen

years depending on the cost of water at the respective location.

Low-flow technology installation can save huge volumes of water across bathrooms and kitchens, with minimal effect on the customer experience

Adjustable flow restrictors on taps enable them to deliver a lower instantaneous flow rate

than screw-operated taps and can reduce water use by over 50 Per cent. Similarly, low-flow

shower heads cost very little and use around 9.45 litres a minute compared with

conventional heads (which typically use nearly twice that). If properly designed they should

feel as effective as higher water volume models.

4.4 Wastewater treatment

Wastewater discharged from hotels has the same characteristics as communal wastewater,

but differs in the inconsistency of flow and requires specific treatment in order to meet

environmental requirements, improve hotel image and satisfaction of clients. As such the

following issues are considered by treating of wastewater from hotels:


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a high fluctuation of people and therefore a mostly high but unsteady load of wastewater

aesthetic and space-saving requirements compliance to environmental standards complaints of the neighborhood

The characteristics of the wastewater generated from hotels is similar to municipal

wastewater and thus comprises mainly of water (99.9%) and relatively small concentrations

of suspended and dissolved organic and inorganic solids. Among the organic substances in

sewage are carbohydrates, lignin, fats, soaps, synthetic detergents, proteins and their

decomposition products, as well as various natural and synthetic organic chemicals from

the process industries.

The table below outlines the levels of the major constituents divided into strong, medium

and weak concentrations of domestic wastewaters.

Table 2: MAJOR CONSTITUENTS OF TYPICAL MUNICIPAL WASTEWATER

Constituent Concentration, mg/l

Strong Medium Weak

Total solids 1200 700 350

Dissolved solids (TDS)1 850 500 250

Suspended solids 350 200 100

Nitrogen (as N) 85 40 20

Phosphorus (as P) 20 10 6

Chloride1 100 50 30

Alkalinity (as CaCO3) 200 100 50

Grease 150 100 50

BOD52 300 200 100

Source: http://www.fao.org/docrep/t0551e/t0551e03.htm

1 The amounts of TDS and chloride should be increased by the concentrations of these constituents in the carriage water.

2 BOD5 is the biochemical oxygen demand at 20°C over 5 days and is a measure of the biodegradable organic matter in the wastewater.

Wastewater treatment System and Management

Wastewater treatment purifies the discharged water and sewage so it can be returned

safely to the environment without damaging downstream ecosystems. On average, each


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individual in the hotel is estimated to produce some 40-100 gallons of wastewater each

day, which must be reused or treated to reduce the impact of pollution on the

environment.

Wastewater treatment systems include all components from the bar screens and

wastewater pumps to the outflow devices of the plant and must be designed to include the

following elements:

Trash removal, Grit removal, Removal of settle able solids, and Storm water control diversion.

Some of the reasons for improper management of wastewater treatment facilities include:

Exclusive focus on guest satisfaction and not behind-the-scenes operations, The tendency to consider wastewater treatment a menial task to be delegated to

lower-level staff, A lack of understanding of the wastewater treatment process and possible problems, A belief that once expensive equipment is installed it will work indefinitely without

maintenance or upkeep. Typical wastewater treatment methods most commonly employed in small hotels include:

Sand Filters, Primary Treatment, Septic Tanks, Waste Stabilization Ponds.

The different basic treatment steps of wastewater include preliminary and primary

treatment. Preliminary or pretreatment aims at removing coarse solids, via bar screens and

non-aerated or aerated grit chambers. Grease traps are also part of pretreatment.

Preceding biological treatment aims at removing settle able solids, floating material, oil and

grease reducing the organic load on the subsequent treatment units. Typically primary

sedimentation can remove 50 per cent of the influent suspended solids and 30 per cent of

the biochemical oxygen demand.

Since the characteristics of wastewater from hotels are similar to those of communal

wastewater, similar technology and process can be employed for the treatment. The most

widely applied and recommended is the biological waste water treatment.

The biological wastewater treatment is done through aerobic or anaerobic methods. An

Aerobic, as the title suggests, means in the presence of air (oxygen); while anaerobic means

in the absence of air (oxygen). These two terms are directly related to the type of bacteria


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or microorganisms that are involved in the degradation of organic impurities in a given

wastewater and the operating conditions of the bioreactor. Therefore, aerobic treatment

processes take place in the presence of air and utilize those microorganisms (also called

aerobes), which use molecular/free oxygen to assimilate organic impurities i.e. convert

them in to carbon dioxide, water and biomass. The anaerobic treatment processes, on

other hand take place in the absence of air (and thus molecular/free oxygen) by those

microorganisms (also called anaerobes) which do not require air (molecular/free oxygen) to

assimilate organic impurities. The final products of organic assimilation in anaerobic

treatment are methane and carbon dioxide gas and biomass, which need to undergo after-

treatment in order to be utilized further and to reduce the impacts on the environment.

The figure below illustrates the schematic of anaerobic wastewater treatment plant.

Figure 3: Schematic graph of anaerobic wastewater treatment plant for hotel, Source: BORDA network: HoSan | Sanitation for Hospitals and Hotels, (http://www.borda-

sea.org/dewats-service-packages/hosan-sanitation-for-hospitals-and-hotels.html)

5SOLID WASTE MANAGEMENT

5.1 Solid waste characteristic

Solid waste generated in hotels is diverse in characteristics and quantity and has many

components, including paper, food, metals, plastics, aluminum, and glass etc. In a recent

waste generation study from GREEN LODGING

(http://www.greenlodgingpartners.com/index.php?option=com_content&view=article&id=

87&Itemid=106) , wastes from 25 hotels were examined.

The statistics showed that hotel waste consisted the following:

http://www.greenlodgingpartners.com/index.php?option=com_content&view=article&id=87&Itemid=106



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Figure 4 Distribution of waste in hotel according GREEN LODGING

This gives a picture of the variety of waste that can be produced by only a small number of

hotels in a city. When looked at with a zero-waste attitude (cradle to cradle approach),

these figures are indicative of the opportunities for both resource recovery and waste

reduction.

Therefore, implementing a solid waste reduction program in a hotel/resort can create

significant cost savings in terms of waste management and the disposal fees while

supporting a more environmentally friendly business concept. This is of particular relevance

since disposal/landfill fees will drastically increase in the future and in some countries such

services are not even available.

One of the aspects of solid waste reduction area in hotel sector is food waste, which could

contribute to portion of the waste produced in hotels and lodging facilities. Over

preparation, table scraps, cooking losses, and packaging failures lead to accumulation of

waste. Because spoiled food and even leftover plate scrapings can be composted, hotels are

increasingly recognizing that comprising is a better use of organic materials than trucking

and disposing them to landfills. Additionally, unspoiled and hygienic leftover food portion

can be offered to charity or underprivileged communities having a multiple purpose of food

for under-privileged and avoiding disposal problem and creating a good reputation.

46%

25%

12%

7%

6% 4%

Food Waste

Paper

Cardboard

Plastics

Glass

Metals


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5.2 Solid Waste Reduction and Recycling Programme

Segregation of waste

Waste streaming is a highly effective way of reducing waste.

Kitchen and bar area: bins colour coded for easy training and clear segregation.

Accommodation staff : trolleys with two separate bags for segregated collection Guest accommodation bins: bathroom bin signposted as contaminated, waste

bin and bedroom bin clearly marked with the recycle sign for paper and plastic recyclables

Guest books should also have information on the hotels reduction, recycling and minimization policies

Clear plastic bags to be used for easy identification of waste type All new staff should be fully briefed in the benefits of segregation, the use of

these bins and also be aware of the hotels environmental policies.

How to Start a Waste Reduction and Recycling Program? There are eight basic steps to planning and implementing a waste reduction and recycling program:

Step 1: Organize a Waste Reduction Team

Commitment to waste reduction begins at the top. If the management team fully supports

waste reduction, employees will follow. Be sure to involve employees in the planning stages.

Establish a committee with representatives from each of your work areas (for example,

management, housekeeping, maintenance, laundry, and restaurant).

Step 2: Conduct a Waste Assessment

You need to know what is being thrown away (that is, what materials are in your facility's

waste stream) before you design a waste reduction and recycling program. Consult your

current waste hauler or contact another hauler or recycling service listed in the classified

Waste reduction team

Waste Assessment

Waste Reduction

Goals

Secure Recycling Markets

Collection and Storage

System

Recycled Products

Train staff Monitoring Evaluation Procedures


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pages of your telephone directory for assistance in conducting a waste audit. By examining

the contents of your facility's dumpsters and recording how often they are emptied, you can

determine the types and amount of waste items being discarded and you can determine

which of these items can be recycled.

Step 3: Establish Waste Reduction Goals

Using your waste assessment as a basis, determine how you can reduce the amount of

waste being produced and what waste materials can be reused or recycled. Set waste

reduction goals for each of these approaches. For example, you might aim to reduce waste

production by 10 percent, reuse 10 percent of the waste now being discarded, and recycle

50 percent of the waste. For assistance in deciding how to reduce your waste, contact your

local solid waste management department or your county Cooperative Extension Center.

In this regards, reducing waste means not producing it in the first place. By reducing the

amount of waste generated, you'll save purchasing, disposal, and recycling costs. Here are a

few easy, simple ways to reduce waste:

Use both sides of the paper when making copies; Substitute reusable items for disposable ones; Make discarded paper into scratch pads; Equip guest rooms with a bulk dispensing system to replace individual plastic soap

and shampoo bottles; Use two-way shipping containers (ones that can be returned and refilled); Reuse manila envelopes; Order products in concentrated form or in bulk; Install cloth roll towels or hand dryers in public restrooms; Have fax machine and laser printer cartridges recharged; Use worn towels and linens as cleaning rags; Reuse foam packaging pellets or bubble wrap; Install reusable furnace and air conditioner filters; Choose a low-maintenance landscape design that uses few chemicals and little

water.

Reusing Waste Materials

Many items that are thrown away could be reused. Worn-out or out-of-style items that are

still usable can be donated. Usable goods may include blankets, mattresses, china and

glassware, food, sheets, towels, soap pieces, furniture, lamps, draperies, uniforms, and lost-

and-found items. The measurement for reusing waste material could be for example:

Reuse paper printed on one side only Buy container refills


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Use rechargeable batteries Reuse grey water (e.g. water from water butt for washing paths outside and

watering plants.

To recycle, you will need to locate markets for the materials and design a collection and

storage system. Seek assistance from a recycling service or your local solid waste manager.

Materials that can be recycled, depending on availability of a market, include:

cardboard boxes newspapers aluminum cans office paper glass bottles plastic containers steel cans yard debris food waste telephone books magazines kitchen fats and oils laser printer cartridges construction and demolition debris. Recycle glass, plastic, cardboard, papers, metal, aluminium and textiles Compost grass cuttings and garden waste.

Step 4: Secure Recycling Markets

Before you begin collecting recyclable materials, you must find someone to take them. You

may choose to market the recyclable materials yourself or hire a recycling agency to remove

them. The best choice depends on several variables, including the size of your facility, local

market conditions, and the availability of recycling services. Your local waste management

department can help determine the alternatives available in your area.

Step 5: Set Up a Collection and Storage System

The recycling service you select can help you design an in-house collection and storage

system. Hotel managers have often found that no increase in staff is required to carry out a

waste reduction program. There are several ways to reduce labor time and costs:

Integrate the separation and collection of recyclable wastes into normal work procedures. Putting an item into a recycling container takes the same amount of time as putting it into a trash can.


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Sort recyclable wastes the first time they are handled-for example, put corrugated boxes directly into a pile or container designated for recycling as soon as they are unpacked.

Handle recyclable wastes as few times as possible. Handling with Hazardous waste: Batteries, engine oil, cooking oil, solvents,

paints, old fluorescent tubes and other hazardous wastes must be disposed of

with a Special Waste Contractor licensed to take away hazardous waste. One way

to reduce the use of solvent based paints is to use natural paints.

Cardboard

Corrugated cardboard probably makes up the greatest volume of your facility's waste

stream. By recycling cardboard, you can save money on disposal costs. Depending on your

recycling arrangement, you may also be able to make money from selling the cardboard.

Many medium-sized and large hotels have purchased balers or compactors to manage their

waste cardboard and get a better price for it. Other lodging facilities reserve a separate

dumpster for recyclable cardboard.

Guest Rooms

The recyclable materials typically collected from guest rooms are newspapers, aluminum

cans, and glass and plastic bottles. There are several ways to encourage guests to separate

their recyclable wastes: (1) ask them to leave recyclable materials in a specified location in

the room-for example, on a table; (2) supply a bin for recyclable wastes in each room, or (3)

set a recycling container near the elevators in each hallway or in another convenient

location. Duffle or plastic bags can be added to housekeeping carts to collect recyclable

materials. Customized carts with recycling bins are also available.

Offices

Office workers can place recyclable paper in centralized bins. These bins should be placed in

areas where large amounts of waste paper are generated-for example, next to copy

machines. Each employee can keep a small box or container alongside the desk and empty it

periodically into a centralized bin. You may be able to arrange for a recycling service to

enter your facility and empty the centralized bins, or your custodial staff can transfer the

paper to an outdoor storage container to await pickup.

Restaurants and Lounges

Bins can be provided in the kitchen and behind the bar for glass, aluminum, and plastic

containers. Food wastes from the kitchen can be composted or offered to hog farmers.


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(Check with your local solid waste management department about the latter option.)

Grease and oil can be picked up by a recycling service.

Step 6: Buy Recycled Products

Collecting recyclable wastes is the first step in recycling, but your facility must also purchase

products made from recycled materials in order to participate fully in the recycling process.

Buying recycled products helps develop the market for recyclable materials and increases

their value. You'll find recycled items to be comparable in quality and price to products

made from new materials.

Avoid buying disposable products and unnecessary packaging. Avoid buying products with excessive packaging Buy more durable, long-lasting products Buy recycled goods.

Make a commitment to buy recycled products and notify your vendors. Consider joining the

National Buy Recycled Campaign, which educates and advocates businesses to "buy

recycled." (See the resource list at end of this guide.)

When you purchase supplies, look for the following items made with recycled materials:

office, copier, and computer paper stationery-letterhead, envelopes, postcards, and business cards fax paper, note pads, and file folders promotional brochures cash register and calculator tapes forms facial tissue and toilet paper paper towels and napkins waste baskets and recycling bins construction materials carpeting

Step 7: Train Your Staff and Promote the Program

The success of your recycling program will also depend on training and promotion to

encourage full participation by staff members and guests. Employees need ongoing training

on how to collect and store recyclable wastes, and guests need guidelines for separating

materials to be recycled. Many hotels use table tent cards in guest rooms to describe the

recycling program and encourage guests to participate. Keep employees informed of the

progress of the program and recognize those who contribute to its success.


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Promote your program by letting your guests and the public know about your

achievements. Print a brochure that describes your recycling program and waste reduction

efforts. Send out press releases about your goals and accomplishments. Enter local and

state waste reduction award competitions.

Step 8: Establish an Evaluation and Monitoring Procedure

You'll need ongoing monitoring and evaluation procedures to maintain a successful waste

reduction program. Build flexibility into the program so you can make changes when

necessary. Additionally, develop contingency plans to handle any emergencies that may

arise. You may need to respond to changes in your facility's waste stream, state or local

regulations, recycling costs, or recycling markets.

Monitoring: It is recommended to put a regular monitoring of waste in place to ensure

waste minimization strategies are resulting in reduced amounts of waste disposal each

month.

5.3Measurement to reduce food waste

Solutions for treatment and disposal of waste

The best, most cost-effective and environmentally friendly solution is to stop food becoming

waste or surplus in the first place - being eaten is always the best option for food! However,

food you cannot use does not always need to become waste. Distinguish between ‘surplus

food’ and ‘waste’. Even the best-run kitchens generate some food waste, so what you

cannot reduce, prioritize for treatment.

How to reduce food waste?

According to WRAP, there are 4 steps of measurement can be taken to reduce food waste:

The resources referenced below and a step-by-step online guide can all be found at WRAP’s

Hospitality and Foodservice Online Resource centre. Based on material from Unilever, the

resources are relevant to any hotel anywhere in the world.

Step 1: Measure your food waste

Step 1:

Measure food waste

Step 2:

Develop action plan

Step 3:

Review progress

Step 4:

Share results

http://hafsva.wrap.org.uk/home

http://hafsva.wrap.org.uk/home


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For a trial period, e.g. a week, start collecting food waste in three separate bins (one each

for preparation, spoilage and plate waste), where appropriate, to understand where and

why this waste arises. Weigh them daily to find out where the most food waste is being

generated. This should include food that would otherwise have ended up in the sink

disposal unit. Remember that this is going to present a challenge to staff to do things

differently so preparation is key – make sure staff understands why you are doing this and

get on board.

You can record this on a Food Waste Tracking Sheet (see below), available via WRAP or US

EPA. For more detail, Unilever’s Wise Up On Waste is an app for professional kitchens to

conveniently monitor and track food waste, including monitoring the composition of plate

waste. We’d recommend you go this extra step as if you are wasting a lot of meat; this is

costing you a lot of money!

Figure 5: Sample of Food Waste Tracking Sheet

Source; http://www.greenhotelier.org/know-how-guides/reducing-and-managing-food-waste-in-

hotels/

Calculate the amount of food waste produced each year from the data collected. Multiply

this figure by the cost per tonne to find out how much this could be costing your business

each year. Use actual data from food wasted and disposal costs if you are able to collect

this. Repeat this at least twice a year to measure your progress. This will enable the cost of

food waste to be identified and for progress to be tracked over time.

Step 2: Develop an action plan to reduce food waste using the data collected, with targets, timescales and responsibilities.

http://www.epa.gov/osw/conserve/pubs/food-waste-log.pdf

http://www.epa.gov/osw/conserve/pubs/food-waste-log.pdf

http://www.unileverfoodsolutions.co.uk/our-services/your-kitchen/wise-waste-app


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Your action plan should include the following elements:

Preventing spoilage

Review stock management and food delivery processes for food items with a short shelf life. Ensure stock is rotated as new deliveries come in (first in, first out).

Store stock correctly at the right temperature, in the right packaging, labeled and with dates

Figure 6: Sample of STOCK control & purchasing list template

(Source; http://www.greenhotelier.org/know-how-guides/reducing-and-managing-food-waste-in-

hotels/)

Ordering and menu planning

Using some pre-prepared, frozen or dried ingredients can reduce wastage. And

remember, you can freeze most foodstuffs – even eggs!

Be familiar with reservations forecasts and do not over-order or over-prepare. Is 20

per cent extra a good buffer on a busy day? Can another 20% be kept frozen for

contingencies? Track the menu for slower-moving dishes. Customers don’t need too

many choices and keeping the menu simple reduces the possibility of waste.

Be imaginative with your menus! Consider what perishable ingredients or trimmings

can be used in different ways, e.g. fish trimmings or bones for stock, bread for


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breadcrumbs or croutons, ingredients for pate & soups, etc., and plan menus

accordingly to use these ingredients, e.g. by offering daily specials.

Staff training and communication Getting staff on board with your waste reduction

and management strategy is key. Work out right from the start who to involve, and

ensuring that together you make it work. It takes time to create new processes and

habits so make sure staff knows why you are doing what you are doing. Train and

retrain staff. It can be hard to get all staff together for training, so consider what

alternatives you can provide.

Step 3: Review progress on the plan each month

Speak to staff and get their feedback on the progress being made. This will keep people

involved and motivated. Measure the amount of waste produced regularly and work out

how much money is being saved.

Step 4: Share your good work with staff, consumers and industry

Don’t forget to thank staff and keep them motivated. Rewards are excellent to recognise

the efforts they have made.

Keep up-to-date on all the good practice being carried out by other businesses by looking

online, e.g. the WRAP site or initiatives local to you. Apply anything you learn to the plan

and update it regularly. You might also choose to get external recognition for your

achievements through awards and certifications, such as Carbon Trust Waste Standard.

Legislation and availability of local services will affect your choice of options so check locally

and apply the best option according to the food recovery hierarchy above.

http://www.wrap.org.uk/category/sector/hospitality-and-food-service

http://www.carbontrust.com/client-services/footprinting/footprint-certification/carbon-trust-waste-standard


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Figure 7: Food and drink material hierarchy

(Source: http://www.greenhotelier.org/know-how-guides/reducing-and-managing-food-waste-in-hotels/)

5.4 Conversion to animal feeds

This option is not available in many countries due to health and safety legislation. For

example in Europe, the laws changed following the outbreak of mad cow disease which has

been attributed to feeding animals waste food.

In some parts of the world, however, converting food waste to safe animal feed may soon

be an option. Sealed Air, a global leader in cleaning, hygiene and packaging solutions,

including food safety programs, has been leading several CSR programmes such as Soap For

Hope and Linens For Life in the industry. They are now piloting a scheme to collect food

waste from hotels and convert it to dried food pellets for distribution to poor farmers as

animal feed. The pilot takes place in Mauritius in November 2014 and it is hoped to roll this

out to the Middle East, Africa and Asia markets.

For hotel, it is simple to give to farmer directly with low cost or no cost for pick up food

waste.

http://www.sealedair.com/default.aspx


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5.5 Recycling - Composting

What Is Composting?

Composting is a process by which organic materials, such as kitchen scraps and lawn

trimmings are converted from an unstable product, which is likely to further decompose and

create objectionable odors, to an increasingly more stable product that will store well

without being offensive. A diverse population of microorganisms and invertebrates, called

decomposers, performs this process. Various decomposers have different temperature and

food requirements, thus the makeup of the population present in a compost system

continuously changes as conditions change. Most people think of composting as a pile of

organic materials that slowly decomposes and creates heat. This is called thermophilic

composting because it relies primarily on high-temperature tolerant microorganisms.

Another form of composting is called vermicomposting.

Vermicomposting

In vermicomposting, the primary agents of decomposition are worms. They convert raw

organic wastes to a nearly stable humus-like material. The main process by which organic

materials are converted occurs as the wastes pass through a worm's gut and are digested by

the worm. Worms stir and aerate the waste pile, so that turning is not required. Worms can

stabilize organic materials faster than microorganisms because they grind the material, thus

increasing its surface area and speeding decomposition by microorganisms. The material

that results from the vermicomposting process is called vermicompost. Material that

actually passes through the gut of a worm is called castings. Vermicompost contains a large

fraction of castings, but some of the material will have decomposed from microorganisms

alone, without passing through a worm.

The most common composting worm species in North America is Eiseniafetida. Common

names for this worm include tiger worm, brandling worm, red wiggler, and manure worm.

This worm is a litter dweller; i.e. it likes to live in piles of organic matter such as leaf litter.

Earthworms, such as the night crawler, are burrowing worms that live deeper in the earth.

They are not composting worms.

Successful vermicomposting requires a worm bin that provides the appropriate

environmental conditions for worms. Worms breathe through their skin and require an

environment that is moist, but not so wet that they drown. The material in which they live

should feel like a damp sponge and release a few drops of water when squeezed.

Various worm species have different temperature requirements. Eiseniafetida, the one

recommended for a composting worm bin, can survive at temperatures between 35° and


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100°F but performs best between 65°and 78°F. The detail of the vermicomposting is

described in the end of this manual, see annex.

Composting under normal condition

Composting can also be done simply in normal condition where an anaerobic composting is

not possible due to cost and sufficient amount of biodegradable waste. This simple

composting can be take place in a plastic tank with cover for a week. Molasses can be added

to the compost in order to accelerate the process. The composted waste can also be used as

fertilizer for improvement of soil. The figure below illustrates the composting done in a

hotel in Luangprabang, Laos.

Figure 8: Bio-degradable waste composting under normal condition

5.6 Anaerobic digestion

Anaerobic digestion (AD) involves the breakdown of biodegradable material in the absence

of oxygen by micro-organisms called methanogens. The process of AD provides a source of

renewable energy, since the food waste is broken down to produce biogas (a mixture of

methane and carbon dioxide), which is suitable for energy production. The biogas can be

used to generate electricity and heat to power on-site equipment and, where the

infrastructure exists, the excess electricity can be exported to the National Grid. In some

small hotel where there is place available to anaerobic digestion and produce cooking gas

which can be used to partially replace purchasing of gas externally.

5.7 Biofuel from waste cooking oil

In many places it is a legal requirement that oils and fats from frying processes are collected.

Oils can be put to great use by being recycled into biofuels for vehicles. The volumes

produced by a hotel can be significant. Many commercial services exist, many which pay for

fats, so check what’s available in your locality.


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5.8 Optimizing your food recycling programme

Get the bins right. Incorrect types and numbers of bins can lead to the wrong waste going in

the wrong bin, such as recycling going in with general waste. Adjusting the size of bins or

frequency that they are collected can also save money.

Choose the most appropriate waste management solution for your needs. When entering

into a contract for food waste recycling, or other waste collections, make sure that the

service meets your requirements and won’t incur additional costs.

Ask the waste management contractor for your data. Having data on how much waste is

going to landfill, being recycled or going to AD will help to understand current levels of

recycling. This information can then be used to identify further opportunities. Monitor how

this changes on a regular basis.

Get staff on your side. Engage staff to recycle more by helping them to understand which

waste goes in which bin. It is key for staff to ‘buy in’ to initiatives so that they see the

benefits. This will encourage participation and help increase recycling rates.

Work together. Consider working with neighbouring businesses to procure food waste and

recycling collections, where appropriate. There may be efficiencies/economies of scale to be

made by working together. Where larger scale is needed, see what you can do on a national

or industry scale.


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LITERATURE

1. http://www.fao.org/docrep/t0551e/t0551e03.htm

2. http://www.borda-sea.org/dewats-service-packages/hosan-sanitation-for-hospitals-

and-hotels.html

3. http://www.greenhotelier.org/know-how-guides/reducing-and-managing-food-

waste-in-hotels/

4. Dr. Permod Kumar Gupta, Cleaner Production in Tourism Sector Lao PDR

5. SPERLING 2007 Wastewater Characteristics, Treatment and Disposal

6. http://www.treehugger.com/green-food/vermicomposting-and-vermiculture-

worms-bins-and-how-to-get-started.html

7. http://www.calrecycle.ca.gov/organics/worms/wormfact.htm

8. http://www.sustainablehotel.co.uk/Improve_waste.html

9. https://www.bae.ncsu.edu/topic/vermicomposting/pubs/ag473-17-lodging.html

10. http://www.wastecare.com/Articles/Waste_Reduction_Recycling_Tips_Hotels.htm

11. http://www.das-europe.com/wastewater-treatment-tourism.html

12. Water Management and Responsibility in Hotels, March 22, 2013 | Filed under:

Know How Guides | Posted by: Holly Tuppen,

13. http://www.greenlodgingpartners.com/index.php?option=com_content&view=articl

e&id=87&Itemid=106

14. A.K. Asthana: training on Energy Efficiency for hotel sector Luangprabang 19 March

2014.

15. http://pubs.ext.vt.edu/442/442-005/442-005.html (Virginia Cooperative Extension.

Virginia Tech. Virginia State University)

http://www.greenhotelier.org/category/know-how-guides/

http://www.greenhotelier.org/author/holly-tuppen/



http://pubs.ext.vt.edu/442/442-005/442-005.html


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ANNEX1: VERMICULTURE-COMPOSTING

Building a Worm Bin

Worms do not have eyes, but they do have light receptors on their skin. They do not like light, and will quickly dig down into a bin to avoid it. For this reason, it is a good idea to provide a cover for your worm bin.

You can purchase a worm bin or you can build your own. Two things to consider when selecting a bin design are the amount of food scraps you generate and where the bin will be located. Amount of food scraps will determine the size bin you need, and location will determine whether or not the bin needs to be insulated.

A good rule of thumb for sizing a worm bin is this: you can process one-half pound of food scraps per day for each square foot of worm bin surface area. For example, a bin that is 18 inches by 24 inches (18/12 x 24/12) is 3 square feet in surface area and can process about 10.5 pounds of food a week (3 sqft x 1/2 lb/ftsq/day x 7 days/week = 10.5 lbs).

Worms can survive over a wide range of temperatures, but temperatures below freezing or above 100°F can kill them. If your worm bin will be in a location where the temperature is moderated such as a garage, mudroom, basement, pantry, or under a sink, then you do not need to worry about insulating it. If the bin is to be out doors all winter, it is a good idea to insulate it or bury it in the ground to help prevent it from freezing.

A worm bin must be open enough to allow for good aeration. The bin should include a cover to minimize the attraction of fruit flies and other pests, but if a plastic lid is used, be sure and drill holes in it so air can get in. If the bin is inside or in a location where seepage would be a problem, it should include provisions to catch any liquid that might drain through. Bins can be made of a variety of materials--wood and plastic are common.

The simplest way to construct a bin is to purchase a plastic storage container, drill holes in the bottom and lay down a piece of fabric, e.g. nylon, inside the container to prevent the vermicompost from falling through the holes. The container can be placed on top of its lid with the lid turned up to catch any liquid that might seep out through the bin. If you use the lid as a catchment tray, then a piece of cardboard cut to fit directly on the top surface of the bin will make an excellent cover for the bed. If you want to use the original storage container cover for the lid to your worm bin and devise something else to use as the liquid catchment tray, be sure and drill holes in the lid to allow air into the bin. Even if you use the plastic container lid with holes on top of the bin, it is still a good idea to place a piece of cardboard directly on top of the worm bin surface to discourage fruit flies from entering the bin.


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Source: http://pubs.ext.vt.edu/442/442-005/442-005.html (Virginia Cooperative Extension.

Virginia Tech. Virginia State University)

Setting Up a Worm Bin

Place a six- to eight-inch layer of bedding material in the bin. Suitable bedding materials include any nontoxic, pH-neutral material that holds water and allows air to circulate. Shredded paper, including office paper and newspaper, cardboard, and well-composted horse or cow manure all make good bedding. Glossy paper does not make good bedding. Paper and cardboard should be shredded into two-inch or narrower strips.

The bedding must be moist but it should not be dripping wet. Moisten the bedding material by soaking it in water, then drain it and squeeze out the excess moisture. The material should feel like a damp sponge. Fluff up the material to assure that it is well aerated.

Add one-half to one pound of worms for each square foot of surface area of worm bed. Because composting worms tend to live in the upper layers where the food is being added, it is the surface area of the bed, not the bed depth, that determines the worm population. Give the worms time to burrow into the bedding material before you feed them.

To discourage worms from leaving the bed, it is a good idea to leave a light on near the bin the first few days. Worms do not like light, and will not leave the bin if a light is on. It is not uncommon for worms that have been disturbed and relocated, to crawl out of a worm bin, if it is in the dark. It can be very disconcerting to see a large population of dead worms on the floor the day after you start your bin! After a week, the worms should be settled in the bin, and it is fine to turn off the light.

Worm Food

Worms can process a wide range of organic materials as long as the materials are not too salty or too acidic. Fruits, vegetables, coffee grounds and filters, and tea bags all make good worm food. Citrus fruit and peels should only be applied in small amounts because of their high acidity. Worms and microorganisms will process chopped or ground food scraps more

http://pubs.ext.vt.edu/442/442-005/442-005.html


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rapidly than they will process large-sized pieces of food, but, given time, whole foods will break down. Meat, bones, dairy products, fatty or greasy foods, and pet manure should not be placed in worm beds due to odor and pathogen concerns.

To feed the worms, bury the food in clumps, putting each feeding into one small space within the bin. Feeding once or twice a week is recommended. Just place the food in a new place each time. The bin should remain covered with the cardboard except when you are feeding.

Under optimum conditions, worms can process their body weight in food each day, that is, a pound of worms can process a pound of kitchen scraps each day. Typically, however, processing rates are not that high. An over-fed worm bed can create odor problems, so it is best not to over apply. After the worms are established and reproducing, the population density in a well-operated bin should be about one pound of worms per square foot of surface area of worm bin.

Maintaining your Worm Bin

Adding Bedding: Worms need very little attention. It is a good idea to add new bedding material to the bin about every two months. This will replace the bedding that the worms have processed. A new layer of moist bedding three to four inches thick should be placed on top of the bin.

Harvesting the Vermicompost: Every three to six months or when the bin begins to fill, the worms should be separated from the vermicompost if your objective is to generate more worms. Remove the worms from the vermicompost relatively early (after two to three months), and divide the worms into new bins. Giving the worms extra room will encourage high reproductive rates.

One method for separating worms from vermicompost is to push the existing material to one side of the bin and add new bedding and food to the other side. Continue to add food only to the newly bedded side. Eventually, the worms will leave the older bedding and migrate to the side where the food is being added. At this point, the vermicompost can be removed from the older side, and additional bedding added to fill back in the empty space.

Another method for separating worms from vermicompost involves dumping the entire bed onto a sheet of plastic and sorting through the mass. Separate the material into several piles and shine a light on the area. This will cause the worms to burrow down into it the castings and the top layer can be removed by hand. The worms will burrow down again, and within a few minutes, the top layer can be removed. This process is repeated until the worms concentrate in each pile and most of the vermicompost has been removed. At this point, new bedding is added to the bin and the worms with the remaining vermicompost are returned to the bin.


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Troubleshooting a Worm Bin

Foul Odors

A well-functioning worm bin is virtually odorless. Vermicompost has a faint earthy odor. If your bin has a foul odor it is most likely due to one of the following causes:

The bin is too wet. Do not add excessively wet food, such as watermelon rind, squashes, etc., to the bin. Mix in dry bedding and/or leave the top off to increase drying.

Overfeeding. Stop feeding the bin for one to two weeks and see if the problem is solved.

Food is exposed. Try burying the food under a one-inch layer of bedding. Alternatively, you can add moist bedding on top of the feed.

Not enough air. Make sure there are adequate holes in the bin for ventilation. Fluff the bedding or add additional bedding.

Bin Attracts Flies

A vermicomposter contains living organisms other than worms. Fruit flies cause the most complaints. To avoid flies, bury the food in the bin and do not over feed it. Keeping the bin covered will also reduce fruit flies.

Bedding Is Drying Out

Too much ventilation and/or a hot, dry room can cause a worm bed to dry out. Keep a lid on the vermicomposter and/or add water to the system.

Worms Are Crawling away from the Bin

When a worm bin is drastically disturbed, such as at start up or when vermicompost is removed from the bin, it is not unusual for the worms to crawl out. This can be prevented by leaving the bin in a lit area because worms will not crawl into the light. It is unusual for the worms to crawl out of an established bin if the environmental conditions are correct.

Worms Are Dying

If the bin smells like dead fish, the worms may be dying. Typically, the bin may be too wet, too dry, too hot, or too cold or it may need more air.

Sources for Worms

An Internet search can identify many commercial worm producers that will sell you worms. It is also possible to purchase worms at a freshwater bait shop. However, remember that the typical bait worm is not a composting worm.


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ANNEX2: CLEANER PRODUCTION CHECKLIST FOR WASTE MANAGEMENT IN

HOTELS

Checklist for Doing a Waste Management Self-Evaluation A property conducting a waste management self-evaluation should ask the following questions:

1. Does the property have an effective recycling program for items that can be recycled locally?

2. Is waste collected and kept in tight-fitting containers and in an enclosed area?

3. Are items reused on property when possible, given to staff or donated to charities instead of

being thrown away? What about unserved leftover food?

4. Does the property minimize its use of individually bottled guestroom amenities and plastic

bags?

5. Does the property compost garden and kitchen waste?

6. Does the property minimize its use of disposable items (e.g. plastic bags, plastic tableware,

disposable cups, cook caps and aprons, paper napkins) and single serving food packages (e.g.

butter, sugar, cream, jams, condiments, milk, juices and cereals)?

7. Does the property have an effective program to collect and/or recycle used cooking oil?

8. Does the property clean the grease trap frequently and without harsh chemicals?

9. Does the property purchase chemicals such as cleaning agents, laundry chemicals, and

dishwashing chemicals in bulk containers?

10. Does the property ask chemical suppliers to take back empty chemical containers?

11. Are housekeeping, laundry, and kitchen cleaning agents and chemicals dispensed using

automatic chemical dispensing systems?

12. Does the property use environmentally friendly chemicals and minimize its use of hazardous

chemicals in its maintenance operations (e.g., drain cleaners, descaling acid, solvents)?


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ANNEX3: SAMPLE OF CAUSE ANALYSIS AND CP OPTIONS GENERATION

Cause analysis on high electricity consumption

Operation units

Causes Options

Guest room

No key tag at guest room Install key tag Doors of toilet/bath room opened Install door closing equipment

Gaps between door /windows due to shrinkage of window/door flame

Close the gaps with rubber tape

Running air sucking ventilation when air-conditioner is on

Inform guest to be aware of switch of air sucking ventilation when turn on the air-conditioner

Design of room and installation of air conditioner hinders the direction of cool air generated by air conditioner

Redesign of room and air conditioner installation, remove hinder from air conditioner

Air conditioner

Size of air-conditioner is too big/small Change the right size of air-conditioner

Lack of regular maintenance of air conditioner

Regular cleaning the air-conditioner especially, the cooling/ heating coil at least twice a year Check the coolant pressure and fill in proper level

Temperature of air conditioner is set according guest convenience

Set the temperature at 24 degree Celsius, but possibility of resetting by guest

Leakage at distribution pipes of air conditioner

Check the leakage of coolant and repair

Long distribution pipe of air conditioner

Shorten the length of distribution pipe, should not longer than 5m

Heater Lack of regular maintenance Clean and remove scale at least two times a year

Turn on the heater 24 hours even no guest

Turn off the heater when no guest

Improper size of heater , especially centralized boiler

Use proper size of boiler to fit each building or use de-centralized boiler and follows the manual from manufacturer

Long distribution pipe and no insulation at pipe of centralized heater

Distance of heater to user should not longer than 15m, insulate the distribution pipe

Poor quality of water Install water treatment system for the heater feed water

Mini bar Lack of regular maintenance Perform de-icing practice once a month or not longer than three months

Switch on the mini bar 24 hrs even no guest

Unplug if no guest for many days


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Improper setting the temperature of mini bar

Set proper temperature at lower level

Location of mini bar is not properly Locate it in ventilated area, and no direct sun light

Lighting No use of energy saving bulb/ lamps

Change to energy saving bulb/ lamps

Use too many lamps as it is necessary

Use suitable amount of lamps according size of room

Lamps is turn on even enough day light

Install timer or light sensor to turn off the lamps when enough day light

Television Turn off TV by using stand-by mode (in case there is no key tag, Do not unplug or switch off the TV)

Do not turn off the TV in stand-by mode, unplug or switch off at power on-off, when guest leaving room or room is not occupied (if no key tag installed)

Old Television Replace with new TV

Electric fan Do not turn of the fan when it is no need

Appoint person responsible for turn off electric fan when no people at room Use right size of fan

Washing/ ironing

Improper size of washing machine Use difference sizes of washing machines in case of different demand of use and use the right size to fit the load

Improper size of dryer Use difference sizes of washing machines in case of different demand of use and use the right size to fit the load

Improper washing procedure Use proper washing procedure, especially skip to pre-washing if not necessary

Improper loading of washing machine and drier

Loading the washing machine with full capacity as indicated by the manufacturer, use proper size of washing machine

Use too much detergent Use the detergent properly learn from experience

Old ironing Replace with new iron machine

Leave the iron turned on Train workers to turn of the iron machine even though for short time when not in operation

Fountain Turn on the fountain 24 hrs, no person responsible for turn off and on according to demand

Appoint person responsible for turn on and off after 11pm and switch on at 6 am or use timer to turn on and off

Lack of regular maintenance Regular maintain the treatment system and motor for higher efficient working of motor. Train staff to be responsible for this


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Swimming pool

Turn on the water treatment system too long or longer than is actually needs Lack of regular maintenance

Appoint person responsible for turn on and off according to use of guest, turn off when guests do not use. Set the running time of fountain at 8hrs per day Create policy on service for certain time

Leaking of pool bottom Check the leakage at bottom and repair

Restaurants Size of refrigerator/freezer is not properly

Use proper size of refrigerator/freezer

Use too many air-conditioner Use proper number of air-conditioner fit to room

Turn on the air-conditioner when no guest

Train people to aware of turn off the air-conditioner when no guest

Kitchen Improper size of heater Use many sizes of heater to fit the cooking demand and right size of cooking pot

Improper temperature setting of refrigerator/ freezer

Set the right temperature of refrigerator / freezer, especially not too low

Improper size of refrigerator/ freezer Use proper size of refrigerator/ freezer

Turn on the oven/ microwave even it is no use

Switch off/unplug the oven/ microwave when no use

Cause analysis on high water consumption

Operation units Causes Options

Guest room Leakage of closet Check the leakage and repair

Improper size of closet Use right size of closet, recommended the one with two option 6/12 Littre

Old shower/ broken shower/ leakage, no regular maintenance

Regular check , maintain and repair the shower

Improper size of bath tub. Use right size of bath tub

Leakage at bath tub Check leakage and repair regularly

Water faucet not closed tight Check leakage and repair regularly

Use too many towel as it is necessary Reduce number of towel as it is necessary

There is no policy on use of towel to avoid too many times washing of towel

make new policy by asking guest if towel and bed sheet need to be washed

Kitchen Open the water faucet too much when washing dishes

Train worker to be aware of saving water when washing by properly open the water faucet

Use too much detergent Use detergent properly, learn by experience

Washing dishes by opening water faucet not use tank

Stop washing dishes by opening water faucet, use container instead

Washing Improper size of washing machine Use proper size of washing machine


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Improper washing procedure Use proper wash procedure, especially avoid pre-wash if not necessary

Too much rinsing Rinse the cloths only two steps

Garden Leave the water faucet opened Use nozzles or sprinkler for garden washing

Watering the garden not in correct time

watering the garden early in the morning and late evening

Fountain/ swimming pool

Lack of cleaning Regularly cleaning the fountain and swimming pool

Leakage at bottom of pool Check leakage and repair

Too many times of changing water Install proper water treatment system to keep clean water as long as possible

Avoid of leaves or dirt reaches the pool


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ANNEX4: TECHNICAL DATA ON LIGHTING

Types of Lighting Systems

Fluorescent Lamps

3 – 5 times as efficient as standard incandescent lamps and last 10 – 20 times longer Electricity passes through a gas or metallic vapor and causes radiation Fluorescent tubes are hot cathode lamps

Incandescent (GLS) Lamp

Luminous Efficacy


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Compact Fluorescent lamps (CFL)

Efficiency of lighting

High Pressure Sodium (HPS) Lamps

Used in outdoor and industrial applications

Consist of: ballast, high- voltage electronic starter, ceramic arc tube, xenon gas filling,

sodium, mercury

No starting electrodes


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High efficacy: 60 – 80 lumen/Watt

Color rendering index: 1 - 2

Color temperature: warm

Lamp life < 24,000 hrs

Low Pressure Sodium (LPS) Lamps

Commonly included in the HID family

Highest efficacy: 100 - 200 lumen/Watt

Poorest quality light: colors appear black, white or grey shades

Limited to outdoor applications

Efficacy: Color rendering index: 3

Color temperature: yellow

Lamp life < 16,000 hours

Mercury Vapor Lamps

Oldest HID lamp

Consists of: arc tube with mercury and argon gas and quartz envelope, third

electrode, outer phosphor coated bulb, outer glass envelope

Long life and low initial costs


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Very poor efficacy: 30 – 65 lumens/Watt

Color rendering index: 3

Color temperature: intermediate

Lamp life: 16000 – 24000 hours

Metal Halide Lamps

LED Lamps

Newest type of energy efficient lamp

Two types:


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red-blue-green array

phosphor-coated blue lamp

Emit visible light in a very narrow spectrum and can produce “white light”

Used in exit signs, traffic signals, and the technology is rapidly progressing

Significant energy savings: 82 – 93%

Longest lamp life: 40,000 – 100,000 hours

Reflectors

Impact how much light reaches

area and distribution pattern

Diffuse reflectors:

70-80% reflectance but declining in time

painted or powder coated white finish

Specular reflectors:

85-96% reflectance and less decline in time

Polished or mirror-like

Not suitable for industrial open-type strip fixtures

Ballast


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Comparing lamps

Type of Lamp

Lum / Watt Color Rendering

Index Typical Application Life (Hours)

Range Avg.

Incandescent 8-18 14 Excellent Homes, restaurants, general lighting,

emergency lighting

1000

Fluorescent Lamps 46-60 50 Good w.r.t.

coating

Offices, shops, hospitals, homes 5000

Compact fluorescent lamps (CFL) 40-70 60 Very good Hotels, shops, homes, offices 8000-10000

High pressure mercury (HPMV) 44-57 50 Fair General lighting in factories, garages, car

parking, flood lighting

5000

Halogen lamps 18-24 20 Excellent Display, flood lighting, stadium exhibition

grounds, construction areas

2000-4000

High pressure sodium (HPSV) SON 67-121 90 Fair General lighting in factories, ware houses,

street lighting

6000-12000

Low pressure sodium (LPSV) SOX 101-175 150 Poor Roadways, tunnels, canals, street lighting 6000-12000


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ANNEX5: TECHNICAL DATA ON AIR-CONDITIONING

Old New

WAC 1.5 Tr 2.4 Kw 1.8 Kw

SAC 1.5 Tr 2.5 Kw 1.8 Kw

PAC 5 Tr 1.4 Kw /TR 1.1 Kw / Tr

WATER COOLED CHILLERS 0.9 Kw /TR 0.65 Kw/ TR


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ECCJ

METI

7

0

20

40

60

80

100

120

140

160

24 25 26 27 28 29 30 31 32 33 34 35 36 37 38

年間製品消費電力量

[kW・h

r]

外気温度[℃]

インバーター機

一定速機

Comparison of Air Conditioners with Inverters and Fixed Capacity Air Conditioners (Electricity Consumption)

・Electricity consumption varies with changes in COP①When outside temperature is high：small difference②When outside temperature is medium：big difference③When outside temperature is low：Differences become smaller again

Fixed Capacity Air Conditioners

Air Conditioners with Inverters

Outside Temperature (℃)


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ANNEX6: TECHNICAL DATA ON PUMPING

The objective with a pumping system is generally to:

a) Transfer liquid from a source to a required destination such as filling a

high level reservoir

b) Circulate liquid around a system as a means of heat transfer in heat

exchanger

Pumping system in an industry Source: OIT

Centrifugal Pumps


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Liquid flow path of centrifugal pump (Source: Idcon)

• First, the energy of a prime mover is converted into velocity or kinetic

energy, and after into pressure energy of a fluid that is being pumped

• The amount of energy that is given to the liquid is proportional to the

velocity at the edge or vane tip of the impeller

Rotating and stationary components

Impeller

• This is the main rotating part that provides centrifugal acceleration to

the fluid

• Impellers differ with regard to

direction of rotation, suction type

and mechanical construction


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Shaft

• Transmits the torques encountered during start and operation of the

pump, while supporting the impeller and other parts

Casings

Volute casing:

• Balances the hydraulic pressure on the shaft of the pump

2) Circular casing:

• Stationary diffusion vanes surrounds the impeller periphery and convert

velocity energy to pressure energy

Figure: Cut-away of a pump showing volute casing, Source: Idcon

Positive Displacement Pumps

How do they work?

• Delivers a definite and constant volume of liquid for each cycle

of pump operation


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• Differs from centrifugal pumps that deliver a continuous

flow for any given pump speed and discharge resistance

• Positive displacement pumps can be grouped into three basic

categories based on their design and operation:

reciprocating pumps, rotary pumps and diaphragm pumps

Rotary pumps

) Internal gear:

• Carries fluid between the gear teeth from the inlet to outlet ports

• Ideal for high-viscosity liquids

2) External gear:

• Rotates two identical gears against each other

• Both gears are on a shaft with bearings on either side

Figures: Internal & external gear pump Source: Pump school


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FOR FURTHER INFORMATION

Cleaner Production Center of Lao PDR,

Ministry of Industry and Commerce building, Phnxay Road,

Phonxay village, Xaysettha district Vientiane Capital,

Tel: +856 21 455096; Fax: +856 21 455097, Website:laocpc.org,

email:[email protected]

Documents

Cleaner Production Manual for Hotels Lao PDRgcpcenvis.nic.in/Manuals_Guideline/Cleaner... · HVAC : Heating, Ventilation and Air-conditioning SHGC : Solar Heat Gain Coefficient