DIRECTION: The following is list of environmental (green) initiatives and practices of hotels. Please indicate your level of agreement to each of the following items about the performance level of the hotel on environmental (green) practices. 5 = Strongly Agree; 4 = Agree; 3 = Moderately Agree;
2 = Disagree; and 1 = Strongly Disagree.
GENERAL GREEN INITIATIVES. This hotel is… 5 4 3 2 1
1.
recycling (cardboards, papers, cans, plastics, bottles, etc.).
2.
using post-consumer recyclable products
(office supplies, hand towels, etc).
3.
serving proper portion of food to reduce food waste.
4.
implementing paperless policy including use of electronic softwares or system
(E ‐ copy, email, etc).
5.
implementing non ‐ smoking policy
(non ‐ smoking throughout property) for indoor air quality.
6.
placing green live plants on property for the quality of indoor air.
7.
cleaning AC units regularly to prevent bacteria.
8.
using automatic sensor lighting on property.
9.
using Energy Star rated equipments
(refrigerator, copier, etc).
10.
setting temperature appropriately in back of the house (office, kitchen, etc).
11.
using sky ‐ lights to maximize natural light throughout the property.
12.
implementing towel and linen reuse program in guest rooms.
13.
using automatic low ‐ flow fixtures (toilet, sink, etc).
14.
reclaiming water for reuse (irrigation).
15.
landscaping with native plants to minimize water consumption.
16.
using automatic electric shut off systems.
17.
distributing leaflets to encourage guests to save energy.
18.
using water efficient fixtures.
19.
encouraging guests to reuse towels.
20.
sorting waste in guest rooms, offices and kitchens.
21.
donating leftover, good, quality food.
22.
using soap and shampoo dispensers in guest rooms.
23.
disposing kitchen wastes in an ecofriendly manner.

24.
encouraging guests to be eco-friendly.
25.
using eco-friendly cleaning products.
WATER CONSERVATION STRATEGIES. The hotel…
1.
installs water meters in each department.
2.
identifies activities and areas that cause high consumption.
3.
installs water-saving devices in the appropriate places (flow regulators, water flow sensors, self-closing taps, low-flush toilets, etc.).
4.
avoids leaving taps open unnecessarily.
5.
avoids cleaning with high pressure hoses.
6.
regularly maintains plumbing fixtures and piping in order to avoid losses.
7.
replaces defective seals and repair damage to water pipes.
8.
sorts the laundry according to the degree of soiling, so that only the dirtiest items are washed intensively.
9.
if possible, washes towels and linen at the request of guests rather than every day.
10.
if possible, recovers the rinse water from relatively unsoiled loads for the next cycle’s prewash and wash.
11.
installs timed (self-closing) faucets so that they do not keep running for a long time if left open inadvertently.
12.
reuses the water that was used in the kitchen to wash fruits and vegetables for watering the garden.
13.
collects rainwater for watering the lawns
14.
waters garden early in the morning and late at night to limit evaporation.
15.
installs automatic sprinkler systems and localized devices (microsprinklers, drip irrigation systems for roots, etc.).
ENERGY CONSERVATION STRATEGIES. The hotel…
1.
installs meters in each department to monitor energy consumption.
2.
uses energy-saving bulbs, especially in high consumption areas (a traditional bulb consumes 60 W, an equivalent energy-saving one 11 W.
3.
installs timers and movement detectors to reduce lighting time in selected locations
(bathrooms, hallways, parking lots, etc.).
4.
codes the light switches (using labels or a color code) so that you can switch on only those lights that you need.
5.
chooses high performance insulation systems to minimize heat losses and gains.
6.
repairs or replace faulty equipment with more efficient and economic alternatives.
7.
shades windows from the sun to limit air conditioning needs (by means of awnings,

curtains, blinds, screens, heat reflecting sheets, etc.).
8.
switches off equipment when it is not required (especially after busy periods).
9.
opens refrigerators and freezers only when necessary.
10.
defrosts refrigerators and clean the door seals monthly.
11.
chooses washing machines that offer high spinning speeds in order to limit drying time.
12.
turns off air conditioning and set heating at minimum in unoccupied rooms.
13.
chooses thermostats that allow you to program maximum and minimum temperatures
(and so prevent guests excessively heating or cooling their rooms).
14.
makes sure the lights are switched off in unoccupied rooms (magnetic cards automatically turn off the room’s power when the guest leaves the room).
15.
while cleaning, does not air rooms for more than 15-20 minutes in order to avoid wasting energy on heating or cooling
16.
installs an air conditioning system that automatically switches off when the windows are open.
17.
cleans and changes the air conditioner filters regularly.
18.
switches off equipment when not in use (a copying machine on standby can consume up to 80% of the energy it uses in working mode).
19.
avoids leaving doors and windows open to minimize energy consumption for heating or air conditioning.
20.
limits the pool lighting that is not necessary for the users’ safety.
WASTES MANAGEMENT PRACTICES. The hotel…
1.
identifies the major sources of waste generation in the hotel.
2.
organizes at-source segregation of wastes at source (segregating those wastes for which there exist local recycling networks).
3.
distinguishes containers by means of colors, labels, or symbols (pictograms) for each type of waste.
4.
organizes workspaces in such a way as to facilitate waste segregation.
5.
uses refillable products instead of disposable ones.
6.
disposes of non-reusable and nonrecyclable wastes using appropriate methods (that comply with existing regulations).
7.
buys materials that have the least

packaging
8.
does not burn waste outdoors, does not disperse them in nature or bury them.
9.
checks expiration dates of foodstuffs and use food items in the order in which they were purchased – “ first-in, first-out ”.
10.
installs containers specific to particular types of waste in the waste storage area to recover packaging and to promote segregation.
11.
collects biodegradable organic wastes separately in order to compost them or reuse them as animal feed.
12.
as much as possible, reuses the laundry room’s plastic bags or replace them with wicker baskets or cloth bags.
13.
rather than throwing them away, transforms old bed sheets into laundry bags.
14.
organizes segregation in the guest rooms with clear communication to hotel guests and by providing adequate means (baskets, etc.).
15.
reuses old bedding and napkins as rags.
16.
reduces the printing of documents whenever possible and use e-mail.
17.
reuses the blank side of used paper as scrap paper.
18.
collects paper and cardboard wastes separately.
19.
limits color printing and copying.
20.
returns toner and ink cartridges of printers and copying machines to suppliers.
PURCHASING PRACTICES. The hotel…
1.
buys local products to reduce pollution from transportation.
2.
prefers, whenever possible, products that are recycled, reusable, repairable, biodegradable, recyclable, fair trade and/or eco-labeled (such products should not be imported or transported over long distances, otherwise their ecological advantages will be lessened).
3.
avoids disposable (one-trip) products.
4.
replaces paper towel dispensers in wash rooms with energy-saving hot air blowers.
5.
if applicable, encourages the shops in the hotel to sell products that are made in ecologically- and socially-friendly ways.
6.
does not allow shops in the hotel to sell souvenirs made from protected or endangered animal or plant species.
7.
uses fresh products with little or no preservatives and food-coloring and with as little packaging as possible.
8.
chooses the least polluting cleaning agents.

9.
avoids using detergents containing bleach
(products of chlorine), phosphate, EDTA
(ethylenediaminetetraacetic acid), NTA
(sodium nitriloacetate), etc.
10.
avoids using paper tablecloths and napkins
11.
uses table linen made with environmentally friendly materials, free of hazardous dyes, heavy metals and formaldehyde.
12.
installs refillable soap and shampoo dispensers in the rooms to reduce packaging and rationalize their use.
13.
uses recycled toilet paper.
14.
purchases paper with at least 50% recycled fibers, or non-whitened or chlorine-free bleached paper.
15.
prefers equipment with a low energy consumption, having recycled or recyclable components and long life spans.
MAINTENANCE OF AIR QUALITY. The hotel…
1.
cleans tanks and taps during periods of extended shutdown.
2.
cleans up moldy areas with bleach and ventilate them in order to diminish humidity.
3.
avoids acarids (lice) by limiting the use of carpets, rugs and wall hangings.
4.
avoids dust accumulation by regularly washing bed linen.
5.
changes the filters of air conditioning equipment regularly.
6.
draws up a list of all the cooling equipment (air conditioning, refrigeration), check their air tightness and remove and dispose appropriately of refrigerant fluids (CFC) which are harmful to the ozone layer.
7.
selects fire-extinguishers and fire fighting systems that are halon-free
(since halons also contribute to the destruction of the ozone layer).
8.
asks suppliers to switch off the engines of their vehicles when delivering supplies.
9.
identifies sources of pollution and eliminate them or decrease their effects.
10.
creates non-smoking places in public areas.
11.
marks smoking and non-smoking rooms clearly, if the hotel is not completely smoke-free.
12.
limits the use of aerosols and check that they will not damage the ozone layer.
13.
chooses sprays that do not use propellant gases.
14.
prefers products that are solvent-free to avoid emissions of volatile organic compounds (VOC).

15.
ensures close adherence to the instructions for the use of cleaning agents (e.g. “ do not use in a confined space ”, “ do not inhale fumes ”).
LOGISTICS PRACTICES. The hotel practices efficient handling and management of resources by…
1.
avoiding excessive purchasing to limit surplus and loss.
2.
checking that the contents are not damaged
3.
returning the damaged materials to the suppliers.
4.
establishing storage policies according to instructions provided by suppliers or as mentioned on the labels.
5.
preparing a maintenance schedule for the storage areas and warehouses.
6.
updating regularly the inventory of stored materials.
7.
documenting mishandling or storage problems.
8.
keeping all chemical products (especially those that are hazardous) in a designated, protected, and safe area.
9.
respecting the storage instructions provided by the manufacturers.
10.
ensuring that the necessary storage conditions are maintained to avoid accidents (appropriate ventilation, etc.). temperature,
11.
avoiding exposing flammable products to the sun or to any other source of heat.
12.
restricting access to hazardous products and control their use.
13.
checking expiration dates of materials to avoid having to discard out-of-date and unusable materials.
14.
training the staff to work according to the principle of “ first in, first out ”.
15.
closing lids and taps to reduce leaks and spills.
FEELINGS AND THOUGHS ABOUT ENVIRONMENTAL
MANAGEMENT INITIATIVES IN HOTELS. I believe that…
1.
all businesses have to be involved in fulfilling social obligations.
2.
environmental management must be a part of the hotel operation.
3.
environmental management will reduce operation costs.
4.
environmental management will help us have a more positive image and reputation.
5.
environmental management will diminish the environmental impacts of the hotel.
6.
environmental management will increase the market value of the hotel.
7.
hotel should support local conservation

efforts.
8.
an environmental impact should be considered when deciding company policy.
9.
hotel activities have a negative effect on the environment.
10.
environmental management improves employee motivation and production.
11.
environmental management can give hotels access to a new market.
12.
environmental management contributes to safety and healthy work for employees.
BARRIERS TO ENVIRONMENTAL MANAGEEMNT. I believe that the barriers to effective and efficient environmental management initiatives are...
1.
lack of knowledge of hotel staff.
2.
lack of support from owners/ managers.
3.
lack of support from employees/ staff.
4.
low consumer demand for eco-friendly hotels.
5.
lack of education and training of staff.
6.
incompatibility with company culture.
7.
lack of guidance from government agencies.
8.
owners do not support management in hotels. environmental
9.
lack of relevant policies for sustainable tourism development.
10.
lack of perceived benefits.
11.
insufficient physical infrastructure.
12.
high cost of environmental management practices.
13.
managers do not have sufficient knowledge.
14.
complicated environmental management in hotels.
15.
lack of equipment and facilities for environmental management.
16.
environmental management in hotels is not easy.
17.
intermediaries (i.e., tour operators, travel agencies, etc.) are not often interested in environmentally friendly practices in selected hotels.
18.
lack of local experts in environmental practices.
19.
lack of financial resources.
End of Questionnaire!
THANK YOU VERY MUCH FOR YOUR TIME AND HELP