The Federation of Hotel & Restaurant Associations of India
Regd. Office: B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001
Phones : (011) 40780780 Fax : (011) 40780777 E-Mail : fhrai@vsnl.com
Website : www.fhrai.com
Environmental Awards 2014-15
Only for Standalone Restaurants
Questionnaire for Restaurants
Please give facts and figures for financial year 2014 - 2015, unless otherwise stated.
Membership No.:
1.
Name of Restaurant:
Address:
Phone:
Fax:
E-Mail:
Affiliation (chain):
2.
Description of Property
(i) Total Area (in sq. Meters)
(ii) Built up Area (in sq.Meters)
(iii) No. of seats
(iv) Bar attached or not:
(v) Stand alone plot or part of a building complex: Stand alone
(vi) New areas / facilities introduced in 2014-15
(vii) Cuisine
3.
Environment Policy and Management
a.
Upgrading Awareness of Eco-friendly Measures
Technical Updates
Strategy to promote Eco-responsible measures
Yes
Part of a building
No
Only for Standalone Restaurants
Brief description of the Restaurant featuring eco-friendly components
b.
Has the property got environment audit done:
Yes
No
Name of the Audit Company
Year of Audit
4.
c.
How is it being implemented
d.
Significant results achieved
e.
Status of ISO certification (Copy attached ):
HACCP (Copy attached)
Ecotel (copy attached)
Green Globe (Copy attached)
LEEd and Griha-green building criteria
f.
Do you have written policy for energy conservation:
Yes
No
g.
Do you have written policy for ecopurchase:
h.
Do you have written policy for water management:
i.
Do you have written policy for waste management and minimisation:
j.
Do you have a policy of containing & dealing with leaks in chemical containers/tanks:
k.
Do you have a policy for using non-CFC equipment:
l.
Have you received any notice for any statutory violations or been fined/penalised. Give details.
Yes
No
Yes
No
Yes
Yes
No
Yes
No
No
Energy Management
a.
Has the restaurant got energy audit done:
Yes
(Please calculate and give final ratios wherever requested.)
2012-13
No
2013-14
2014-15
Remarks
Total annual consumption of Electricity (kWh)
Comparative of three years
Total Sales turnover (Rs.)
Total energy consumed (KWh.)
Total Covered Area(Sq.M)/
Total energy consumed (kwh)
2
Only for Standalone Restaurants
Total Number of seats/
Total energy consumed (kwh)
Total LPG (kg) consumed annually
Total LDO / FO (KL) consumed annually
HSD (KL)
Natural gas (kg.)
Any other fuel source of energy used
(Please explain in the remarks column, if there is a significant change in the facilities accounting for
higher or lower consumption. Otherwise it is presumed that the variations is on account of efficiency /
inefficiency of operations.)
b.
Measures Adopted for energy conservation
Installed energy efficient lights (CFL) :
Yes
No
Monitoring of energy in unoccupied areas
Equipment for reducing HVAC (heating, ventilation, air-conditioning) consumption. Give details
Procedures for reducing HVAC (heating, ventilation, air-conditioning) consumption. Give details
Results achieved
c.
Any other energy saving devices/procedures introduced
d.
Have you taken steps for reducing consumption of following energy sources. Please list.
Fuel Oil
Diesel
LPG
Any other
e.
Are you using solar concentrator technology?
Solar water heater/cooker systems
Photo voltaic cells for lighting
Biogas
Any other
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Only for Standalone Restaurants
f.
Energy savings for windows by glazing, screens, filming, awning or other means. Please specify
g.
Do you have a heat recovery system in the restaurant? Give details
Air conditioners
Boilers
Generators
Laundry condensation, flash steam recovery
Any other
h.
Do you have ceiling fans in guest areas & kitchen to reduce the use of air-conditioning:
Yes
i.
No
Do you have sectional switches and/or dimmers in restaurants & other areas to switch off or dim lights in
unused, low use areas:
Yes
No
Give details
5.
Water Management
a.
Have you implemented rain water harvesting?
Yes
b.
Are you doing the audit of rain water harvesting structure?
Yes
c.
Total annual water consumption from all sources:
(Please calculate and give final ratios wherever requested.)
municipal,
Total annual water consumption
No
No
2012-13
2013-14
Yes
No
underground,
2014-15
purchase
etc...
Remarks
Total Sales turnover (Rs.) /
Total Water consumed (kLt.)
Total Covered Area(Sq.M)/
Total Water consumed (kLt.)
Consumption per seat of the restaurant (kLt.)
Total Number of seats/
Total Water consumed (kLt.)
d.
Have you installed water meters in different areas :
If yes in what areas have these meters been installed
What results have you achieved because of these meters:
e.
Have you a policy of testing drinking water:
f.
How are you purifying drinking water
Yes
No
4
Only for Standalone Restaurants
g.
Do you have an effluent treatment plant :
Yes
No
If yes give details
Type:
Capacity:
Date of Installation:
Last fitness clearance (date):
Briefly describe its maintenance programme
h.
What is the COD/BOD levels is the final discharge
i.
Do you have a system in place for secondary use of water (grey water - already used water to be reused).
Please describe
j.
How do you recycle used water from toilet and kitchen
Toilets
Kitchen
6.
k.
Do you recycle cooled water from ice machines or use air coolers - give details.
l.
Are you using organic waste convertor for converting wet garbage into manure?
Use of Chemicals & Eco-purchasing & Recycling
a.
Do you buy in bulk or concentrates:
Yes
No
If yes - give a list of items you are purchasing in bulk or as concentrates
b.
Give a list of non-chemical or organic products you are using.
c.
Give a list of the products (cleaners & other products) whose containers you are returning to the suppliers
or to be reused.
d.
Do you use plastic & polyethene bags
Yes
If no, what alternatives are you using & in what areas.
e.
Measures for Non-Usage of Plastic
No
5
Only for Standalone Restaurants
7.
f.
Do you have a policy of recycling paper and envelopes, restricting use of paper:
If yes Describe the policy, examples & extent of success achieved
g.
Any other item you are successfully recycling. Please list them
Yes
No
Waste disposal & Solid waste Management
a.
How are you using / disposing off left over food. Please describe measures & results.
b.
Are you separating plastic, metal, glass & other solid waste:
c.
How are you recycling and disposing off wasted or used items of plastic, metal, glass & other solid waste.
d.
Do you separate wet & dry waste in kitchens/restaurants:
Yes
No
Yes
No
At which point do you separate the solid waste
8.
e.
Is your wet garbage storage facility air-conditioned:
Yes
No
f.
How are you disposing dry organic waste like used flowers etc.?
h.
Any other measures, e.g. using shredded paper for packaging, using ‘rest of toilet paper’ rolls for staff
toilets, short pencils collected & donated to schools, stained, worn linen /napkins to be used for other
users.
Air Pollution control and Air quality
a.
Have you had Indoor Air Quality testing done:
b.
Are you’re aware of the IAQ standards:
c.
Are you taking steps to maintain & monitor Indoor Air Quality. Describe them.
d.
Do you have both fresh air and exhaust system in kitchen, boiler room, plant room & service areas :
Yes
No
Yes
Yes
No
No
If yes, Describe areas & results
e.
Do you provide treated fresh air in guest rooms, restaurants / bar:
f.
Do you use ozonators for rooms:
g.
Do you provide exhaust in guest room toilets:
Yes
Yes
No
No
Yes
No
6
Only for Standalone Restaurants
h.
Do you use scrubbers for DG Exhaust & boiler exhaust:
Yes
No
Describe them & results achieved
i.
Describe areas/equipments for using non-CFC equipment
j.
Do you send discarded CFC using equipment to dealers who recycle CFCs, Give details .
k.
Do you ask for certification from your equipment servicing company to ascertain how they dispose off the
CFC:
l.
Yes
No
Do you use fresh air ionisers in tempered fresh air (TFA) circuits:
Yes
No
Non-Smoking Policy etc:
9.
Noise Pollution Control
a.
Do you inform your party /functions /banquet clients about the noise pollution levels and timings as
applicable in your area:
Yes
No
If yes, give details.
b.
Is your staff aware of the noise pollution rules and standards:
Yes
No
c.
What measures have you put in place to control noise pollution irritation to guests
d.
What measures have you put in place to control noise pollution effects to staff working in kitchen / or DG
Room.
e.
What measures have you taken to insulate your restaurant from external noise from street/ surrounding
areas and activities
10. Communications
a.
Do you communicate your environmental policies to your guests /staff /suppliers /Govt. regulatory bodies
/others
b.
How do you communicate your environmental policies to outsiders like local community/ media/
shareholders/ financial institutions etc.
11. Training
a.
Please describe your policies for training, motivation, rewarding staff at all levels for implementation of
energy conservation /water conservation /other environment measures :
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Only for Standalone Restaurants
b.
Training to the restaurant staff on specific waste minimisation and waste management measures.
c.
What system is in place for rewards
12. Please describe any other policies & measures, not covered in the above headings and to give any reasons
for your being given the Award. Please highlight steps taken recently, specially in the year 2014-2015, the
period for which the data is being considered for the Award. However the cumulative effect of earlier
measures will add to the environment profile of your property
Name of the Manager /
Answering the Questionnaire:
Designation:
Position/role in the environment team of property
Signature:
Updated on:
8