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Sustainability Leadership for Hotel & Tourism Professionals (GGA1802)


Description
Sustainability is now one of the most important topics in the hospitality and tourism industry. Travelers increasingly choose their accommodation and tourism partners for sustainable practices.

This course will educate and train a hotel or tourism professional on all aspects of Sustainability: Sustainable Management, Corporate Social Responsibility, Cultural Heritage as well as Environment. Learn how to create a Sustainability Management Plan and how to implement best practices.

This course provides a clear guideline of 365 individual steps to apply Sustainability.

It is a hands-on, real world training program based on over 25 years of experience in implementing sustainable management.

An individual certificate in the student’s name is issued after successful completion of the course.

This course is designed for professionals in the hotel industry (front desk, operation, sales, management) and tourism industry (travel agent, destination management, cruise staff, tour guides).

Duration: 35 hours
Maximum time to complete course: 30 days
Content
  • A Sustainability Management
  • A.1 Implement a Sustainability Management System
  • A.1.1 Implement a Sustainability Management System
  • A.1.2 What the Sustainability Management Plan considers
  • A.1.3 The SMP is fully integrated at decision-making level
  • A.1.4 The SMP is communicated internally and externally
  • A.1.5 The SMP includes the monitoring and measurement of continual improvement
  • A.1.6 The SMP includes an Environmental Policy addressing environmental issues
  • A.1.7 The SMP and EP are published on both the intranet and public website
  • A.1.8 The Business has an ethical code for directors and staff
  • A.1.9 Annual review of all sustainability, environmental and purchasing policies
  • A.1.10 A Green Team exists to facilitate and maintain environmental initiatives
  • A.1.11 Programs exist that allow stakeholders input
  • A.1.12 The Business produces an Annual Continuous Improvement report
  • A.1 Test
  • A.2 Legal Compliance
  • A.2.1 Compliance with all relevant legislation and regulations
  • A.2.2 Compliance with local environmental laws, standards, and regulations
  • A.2.3 Insurance policies and other visitor and staff protection instruments
  • A.2.4 Maintaining an up-to-date list of legal requirements
  • A.2 Test
  • A.3 Employee Training
  • A.3.1 Employee training on environmental and sustainability initiatives
  • A.3.2 Specific actions on environmental education
  • A.3.3 Environmental education programs (committees, groups) existing in the area
  • A.3.4 Staff training on socio-cultural issues
  • A.3.5 Staff training on the properties quality system and on operating issues
  • A.3.6 Staff training on on disaster management and emergency response
  • A.3.7 Employees are familiar with the properties environmental policy
  • A.3.8 Training and education on waste management
  • A.3.9 Training and education on reducing water consumption
  • A.3.10 Training and education on reducing energy consumption
  • A.3.11 All training materials, manuals and staff policies on intranet
  • A.3 Test
  • A.4 Customer satisfaction
  • A.4.1 Mechanism in place to receive customer inputs, complaints and comments
  • A.4.2 Customer satisfaction surveys to measure and rate customer sentiment
  • A.4.3 Customer satisfaction surveys include sustainability
  • A.4 Test
  • A.5 Accuracy of Promotional Materials
  • A.5.1 Promotional materials are truthful
  • A.5.2 Clear, complete and truthful information is given
  • A.5 Test
  • A.6 Local Zoning, Design and Construction
  • A.6.1 Compliance with Legal Requirements
  • A.6.1.1 Compliance with local zoning laws and regulations
  • A.6.1.2 Compliance with local protected or heritage area laws and regulations
  • A.6.1.4 Compliance with local protected area or cultural heritage regulations
  • A.6.2 New & Existing buildings
  • A.6.2.1 Environmental risk factors associated with the location
  • A.6.2.2 Passive (low technology) design appropriate to local conditions
  • A.6.2.3 Active (high) technology solutions
  • A.6.2.4 Emphasis on visual compatibility with the natural environment
  • A.6.2.5 Transportation with an emphasis on minimizing fossil-fuel consumption
  • A.6.2.6 An effective sediment control plan
  • A.6.2.7 Use of native vegetation or grasses adapted to the local climate
  • A.6.2.8 Existing historic/cultural buildings and landscapes have been restored
  • A.6.2.9 Existing structures have been adapted where possible
  • A.6.2.10 Primary facilities and services are accessible to persons in wheelchair
  • A.6.2.11 5% of total room numbers should be accessible to persons in wheelchair
  • A.6.2.12 The level of accessibility is clearly communicated to the customer
  • A.6.2.13 No disturbance for archaeological, cultural heritage and sacred sites
  • A.6.2.14 Buildings do not destroy scenic beauty
  • A.6.2.15 Effective erosion control plan for new construction
  • A.6.2.16 Alteration of water courses has been minimized
  • A.6.2.17 Location of buildings not over water bodies and wetlands
  • A.6.2.18 Minimization of vegetation disturbance
  • A.6.2.19 Buildings use regional sustainable construction materials
  • A.6.2.20 Regional architectural vernacular, art or crafts
  • A.6.2.21 Environmental and social impact assessment has been completed
  • A.6.2.22 Local residents have not been involuntarily removed from the land
  • A.6.2.23 Local communities have had the opportunity to accept/reject the project
  • A.6.2.24 Environmentally-friendly building materials and techniques are used
  • A.6.2.25 Low-emitting or environmentally-preferable carpet is used
  • A.6.2.26 Construction plan follows sustainable site design and plan
  • A.6.2.27 Construction plan documents elements to meet all Green Globe Criteria
  • A.6 Test
  • A.7 Experiential or Interpretive Tourism
  • A.7.1 Tourism program covering local environmental or natural surroundings
  • A.7.2 Tourism program allowing visitors access to local cultural experiences
  • A.7.3 There are delivery mechanism for local programs
  • A.7.4 Staff are trained in the delivery of the experiential tourism programs
  • A.7.5 Local inhabitants involved in development of materials and guidelines
  • A.7.6 Where appropriate, local inhabitants lead the programs and guide customers
  • A.7 Test
  • A.8 Communication Strategy
  • A.8.1 Guests and visitors are informed about water conservation
  • A.8.2 Guests and visitors are informed about adequate waste management practices
  • A.8.3 Guests and visitors are informed about energy conservation
  • A.8.4 Guests and visitors are encouraged to support environmental efforts
  • A.8.5 Multilingual information is offered throughout
  • A.8.6 Local listings for "green or eco-certified" businesses and services
  • A.8.7 Member of any local "green" or sustainable business programs in area
  • A.8 Test
  • A.9 Health and Safety
  • A.9.1 Facilities are kept in good sanitation and cleaning conditions
  • A.9.2 Maintenance of all facilities, vehicles, tools and equipment
  • A.9.3 Product and service quality meet Health & Safety requirements
  • A.9.4 Health and safety conditions required by staff and guests are provided
  • A.9.5 Safety during recreational activities
  • A.9.6 To provide visitors with information on the safety measures
  • A.9.7 Integrated Pest Management System
  • A.9.8 Corrective and preventive management actions
  • A.9.9 Business performs and documents manufacture's recommended maintenance
  • A.9.10 Property 100% non-smoking
  • A.9.11 Offer rooms for guests with chemical sensitivities or allergies
  • A.9.12 VOC and lead free paints are used in all areas of facility
  • A.9.13 Appropriate personal protective equipment
  • A.9.14 All workshop areas should have power safety equipment available
  • A.9 Test
  • A.10 Disaster Management & Emergency Response
  • A.10.1 Appropriate disaster management plans are in place
  • A.10.2 Emergency lighting and generator are in place, tested and maintained
  • A.10.3 Fire equipment is in place and regularly tested and maintained
  • A.10.4 Safety, PPE and survival equipment is regularly tested and maintained
  • A.10.5 Regular emergency action drills are conducted
  • A.10.6 At least one annual fire and emergency staff evacuation drill
  • A.10.7 Annual fire and evacuation drill including all staff, guests and visitors
  • A.10 Test
  • B Social and Economic
  • B.1 Community Development
  • B.1.1 Community cultural, sports and recreational activities are supported
  • B.1.2 Visiting local businesses and communities is encouraged
  • B.1.3 Property ownership supports neighboring community development initiatives
  • B.1.4 Local production and sales of handicrafts and other products is encouraged
  • B.1.5 Property purchases and displays local art and crafts
  • B.1.6 Support local community development projects
  • B.1.7 Property is a member of the local hotel and tourism association
  • B.1 Test
  • B.2 Local Employment
  • B.2.1 Local staff hiring and training is promoted on all levels of the business
  • B.2.2 Local staff content and expenditure is measured
  • B.2 Test
  • B.3 Fair Trade
  • B.3.1 Purchasing preferences given to fair-trade or eco-certified products
  • B.3.2 Purchasing preferences for locally produced goods, products or services
  • B.3.3 List of available local, sustainable goods, services, contract services
  • B.3.4 Fair-trade or certified coffee is used
  • B.3 Test
  • B.4 Support Local Entrepreneurs
  • B.4.1 Provide access to local enterprises
  • B.4.2 Promotion of local products in marketing activities and services
  • B.4 Test
  • B.5 Respect Local Populations
  • B.5.1 Promote an understanding and respect of local cultures and customs
  • B.5.2 Code of Behavior in relation to respect for local populations
  • B.5 Test
  • B.6 Exploitation
  • B.6.1 Policies against sexual commercial exploitation
  • B.6.2 No social, gender or racial discrimination of any kind is practiced
  • B.6.3 Compliance with labor laws and social rights regarding exploitation
  • B.6.4 Code of Behavior in relation to exploitation
  • B.6.5 All stakeholders are aware of the Code of Behavior
  • B.6 Test
  • B.7 Equitable Hiring
  • B.7.1 Diversity and equality in staff hiring and training
  • B.7.2 Employees or prospective employees are not discriminated
  • B.7.3 Staff diversity and related expenditure is measured
  • B.7.4 Compliance with local and international labor laws
  • B.7 Test
  • B.8 Employee Protection
  • B.8.1 Salaries and benefits meet or exceed local and national regulations
  • B.8.2 Payment into national social security system for qualified employees
  • B.8.3 Overtime is paid
  • B.8.4 All employees have the right to annual paid vacation
  • B.8.5 Health insurance or the equivalent is provided to all employees
  • B.8.6 All employees receive an annual review/evaluation
  • B.8.7 Employees receive training and capacity building
  • B.8.8 Training and capacity building is provided for local community residents
  • B.8 Test
  • B.9 Access to Basic Services
  • B.9.1 The activities have not impacted the provision of water
  • B.9.2 The activities have not impacted the provision of energy
  • B.9.3 The activities have not impacted the provision of sanitation
  • B.9.4 The activities have not impacted the provision of other basic services
  • B.9 Test
  • B.10 Local Livelihoods
  • B.10.1 The activities have not impacted access to land resource use
  • B.10.2 The activities have not impacted access to aquatic resource use
  • B.10.3 The activities have not impacted access to rights-of-way
  • B.10.4 The activities have not impacted access to transport
  • B.10.5 The activities have not impacted access to housing
  • B.10 Test
  • B.11 Bribery & Corruption
  • B.11.1 The business should prohibit all forms of bribery
  • B.11 Test
  • C Cultural heritage
  • C.1 Code of behaviour
  • C.1.1 Code of behavior for the protection of local cultural and historical sites
  • C.1.2 Information on the local people’s cultural customs
  • C.1 Test
  • C.2 Historical Artifacts
  • C.2.1 No selling, trading or displaying of archaeological pieces
  • C.2.2 Provide visitors with lists of illegal products and souvenirs
  • C.2 Test
  • C.3 Protection of sites
  • C.3.1 Compliance with laws concerning the protection of historical sites
  • C.3.2 Information on the preservation and access to sites
  • C.3 Test
  • C.4 Incorporation of culture
  • C.4.1 Use of elements of local art, architecture, or cultural heritage
  • C.4.2 No exploitation of the cultural intellectual property
  • C.4.3 Information on the site's history, culture and natural environment
  • C.4 Test
  • D ENVIRONMENTAL
  • D.1 Conserving resources
  • D.1.1 Purchasing policy
  • D.1.1.1 Policy of favoring sustainable suppliers
  • D.1.1.2 Environmentally-friendly supplies are purchased
  • D.1.1.3 Transportation of ordered goods
  • D.1.1.4 Trash can liners
  • D.1.1.5 Incorporation of sustainability criteria into purchasing policy
  • D.1.1.6 Preference given to environmentally responsible service suppliers
  • D.1.1.7 Preference given to certified or eco-labelled products where possible
  • D.1.1.8 External printing services
  • D.1.1.9 Paper products
  • D.1.1.10 Cotton napkins
  • D.1.1.11 Amenities
  • D.1.1.12 Tissue paper, toilet paper, C-Fold towels
  • D.1.1.13 Key cards
  • D.1.1.14 Paper napkins
  • D.1.1 Test
  • D.1.2 Consumable Goods
  • D.1.2.1 Purchasing policy requires re-usable, returnable and recycled goods
  • D.1.2.2 Business has a packaging minimization policy
  • D.1.2.3 Preference for suppliers who provide and take back reusable packaging
  • D.1.2 Test
  • D.1.3 Energy Consumption
  • D.1.3.1 Energy usage and reduction goals are specified, recorded and monitored
  • D.1.3.2 Energy goals are monitored monthly
  • D.1.3.3 Monthly energy usage and costs are recorded
  • D.1.3.4 Monthly energy usage is reported as GHG/CO2-e emissions
  • D.1.3.5 Monthly energy usage and costs are benchmarked
  • D.1.3.6 PV or Solar technologies form part of the energy supply
  • D.1.3.7 Geothermal technologies form part of the energy supply
  • D.1.3.8 Biomass technologies form part of the energy supply
  • D.1.3.9 Fuel cell technologies form part of the energy supply
  • D.1.3.10 Green energy (electricity) is purchased where available
  • D.1.3.11 Add natural gas as an alternative energy for A/C and dryer in laundry
  • D.1.3.12 Monitor refrigerator and freezer temperatures on a constant basis
  • D.1.3.13 Guest room check-in has minimal use of lights and appliances
  • D.1.3.14 Occupancy/motion sensors for lighting
  • D.1.3.15 Energy efficient lighting on the property - CFL's, LED's, T-8's, T-5's
  • D.1.3.16 Exit lights are energy efficient LED lights
  • D.1.3.17 Midnight light reduction policy for the lobby
  • D.1.3.18 Outdoor lighting controlled by a motion sensor, timer or photocell
  • D.1.3.19 Parking lot lights controlled by a timer, motion sensor or photocell
  • D.1.3.20 Property wide computer shut down policy
  • D.1.3.21 Energy efficient equipment
  • D.1.3.22 Appliances set at the most efficient setting
  • D.1.3.23 Variable speed, time controlled or individually managed exhaust hoods
  • D.1.3.24 Freezer doors and curtains in perfect working condition, clean coils
  • D.1.3.25 Guest room appliances are energy efficient
  • D.1.3.28 Guest room EMS
  • D.1.3.29 Digital settings/programmable timers/key card
  • D.1.3.30 Condenser and evaporator coils checked and cleaned
  • D.1.3.31 HVAC filters in guest rooms checked and cleaned
  • D.1.3.33 Policy in place to close blinds and curtains during peak summer periods
  • D.1.3.34 Facility has a white or "green" roof
  • D.1.3.36 Window film is installed
  • D.1.3 Test
  • D.1.4 Water Consumption
  • D.1.4.1 Water sourcing does not adversely affect environmental flows
  • D.1.4.2 Water usage and reduction goals are specified and monitored
  • D.1.4.3 Water usage goals are monitored monthly
  • D.1.4.4 Monthly water usage and costs, including water sources, are recorded
  • D.1.4.5 Monthly water usage and costs are benchmarked
  • D.1.4.6 Daily water meter readings are recorded
  • D.1.4.7 Kitchens have hands-free taps (electronic or foot peddle operated)
  • D.1.4.8 Kitchen faucet are low flush - 2.2pgm/ 8.3 lpm
  • D.1.4.9 Motion sensors on men's urinals
  • D.1.4.10 Waterless urinals in public restrooms
  • D.1.4.11 Dual flush toilets
  • D.1.4.12 Showerheads low flow
  • D.1.4.13 Faucets have low-flow aerators
  • D.1.4.14 Active system in place to detect leakage
  • D.1.4.15 Water efficient "spray brooms" or hoses to clean outdoor areas
  • D.1.4.16 Motion sensors on all basins in public restrooms and spa
  • D.1.4.17 Motion sensors on all toilets in public restrooms and spa
  • D.1.4.18 Native plants or low water plants used in landscaping
  • D.1.4.19 Point-of-use filters used in the kitchen, restaurant and bar
  • D.1.4.20 Towel reuse program in place
  • D.1.4.21 Linen reuse program in place
  • D.1.4.22 Irrigation takes place in the early morning or evening
  • D.1.4.23 Drip irrigation system in place
  • D.1.4.24 Sprinkler times adjusted by season
  • D.1.4.25 Rain water is captured for use
  • D.1.4 Test
  • D.1.5 Food & Beverage
  • D.1.5.1 Food handling program in line with industry best practices
  • D.1.5.2 Restaurant offers at least one vegetarian dish
  • D.1.5.3 Restaurant offers at least one vegan dish
  • D.1.5.4 Restaurant offers local seasonal food options
  • D.1.5.5 All menus contain warnings relating to food allergy items
  • D.1.5.6 Antibiotic-free food is purchased
  • D.1.5.7 Fish served is Marine Stewardship Council certified
  • D.1.5.8 Food purchased locally, preference given to local products
  • D.1.5.9 Serve customer drinking water (incl. refills) only upon request
  • D.1.5.10 All-you-care-to eat operations shall not provide trays for consumers
  • D.1.5.11 Restaurant offers half-portion options - available to all guests
  • D.1.5.12 Portion-controlled condiments are offered upon request only
  • D.1.5.13 Straws are offered upon request only
  • D.1.5.14 Drinking water and ice used for human consumption is demonstrably safe
  • D.1.5.15 No bottled water is sold, except when packaged on-site or not PET
  • D.1.5.16 the replacing of individual plastic water bottles
  • D.1.5.17 "Take-back" policies with suppliers
  • D.1.5.18 Local fat, oil and grease recycling programs are joined where available
  • D.1.5.19 "To-go" flatware, cup and containers
  • D.1.5.20 Products and items from endangered species are not consumed
  • D.1.5.21 Detailed nutrition information for all items served to guests
  • D.1.5.22 All food handling staff are trained in management of food allergy
  • D.1.5 Test
  • D1.6 Green meetings
  • D.1.6.1 Energy consumption
  • D.1.6.2 Greenhouse gas emissions
  • D.1.6.3 Optional programs for the offsetting of gas emissions
  • D.1.6.4 Options are available for no table linen or limited changes
  • D.1.6.5 Reusable or Recyclable table decorations are used
  • D.1.6.6 Potted plants are used rather than floral arrangements
  • D.1.6.7 Recycle bins provided in meeting rooms and adjacent public spaces
  • D.1.6.8 Filtered water dispensers or refillable water pitchers are offered
  • D.1.6.9 Provide teleconferencing attendance options for remote delegates
  • D.1.6.10 Name tags are collected and re-used
  • D.1.6.11 Pens and writing pads are only provided on request.
  • D.1.6.12 When Pens and writing pads are provided, recyclable options are used
  • D.1.6.13 Paperless meeting options available to reduce printed information
  • D.1.6.14 A list of sustainable suppliers and consumables available
  • D.1.6.15 When printing is required use double sided printing on recycled paper
  • D.1.6.16 Where practical, dry erase whiteboards are used
  • D.1.6.17 Air-conditioning and HVAC temperatures settings
  • D.1.6.18 Meeting room lights and HVAC are shut down when not in use
  • D.1.6.19 HVAC shut down or set back to low-energy
  • D.1.6.20 promote the use of alternative transportation
  • D.1.6.21 Have bike racks, bike storage and change facilities
  • D.1.6.22 Venue sales methodology is fully documented and auditable
  • D.1.6.23 The venue or rooms offered used are suitable to the event
  • D.1.6.24 Sustainable food and beverage options extend to events and meetings
  • D.1.6 Test
  • D.2 reducing pollution
  • D.2.1 Greenhouse gas emissions
  • D.2.1.1 Greenhouse gas emissions are calculated for all business related travel
  • D.2.1.2 A nationally recognized and verifiable carbon offset certificate
  • D.2.1.3 Recognized and verifiable carbon offset certificate
  • D.2.1.4 Provide and actively promote a voluntary carbon offset scheme
  • D.2.1.5 Replacement credits
  • D.2.1.6 Property vehicle fleet Hybrid or alternatively fueled
  • D.2.1.7 Use of bicycles or environmentally preferable vehicles
  • D.2.1.8 Provide a list of alternative transportation options for guests
  • D.2.1.9 Employees offered incentives for carpooling/taking public transit
  • D.2.1.10 Boats with high performance and efficient four-stroke engines are used
  • D.2.1.11 The company develops and adopts a long-term action plan to reduce CO2-e
  • D.2.1.12 Implement the actions set out in the long-term action plan
  • D.2.1 Test
  • D.2.2 Wastewater
  • D.2.2.1 Both black and grey waste water are not affecting public health
  • D.2.2.2 No bodies of water are polluted with toxic and/or hazardous products
  • D.2.2.3 Properly treated wastewater or effluents are reused, when feasible
  • D.2.2.4 Storm water adequate channeling and disposal
  • D.2.2.5 All treated wastewater must be tested at least quarterly
  • D.2.2.6 Samples of HVAC and cooling tower water must be tested
  • D.2.2 Test
  • D.2.3 Waste Management Plan
  • D.2.3.1. Plan and Reduce
  • D.2.3.1.1 Waste volume/weight and reduction goals
  • D.2.3.1.2 Waste goals are monitored monthly
  • D.2.3.1.3 Monthly waste management costs are recorded
  • D.2.3.1.4 Monthly waste management costs are benchmarked
  • D.2.3.1.5. Program to minimize procurement of waste-producing
  • D.2.3.1.6 Business organic waste is used in a management program
  • D.2.3.1.7 Business supports and joins regional available recycling programs
  • D.2.3.1.8 No waxed cardboard packaging is used in all operations
  • D.2.3.1.9 New and replacement equipment is free of CFC-based refrigerants
  • D.2.3.1.10 Automatic towel dispensers or paper-free hand dryers
  • D.2.3.1.11 Double-sided printing with greyscale and draft setting
  • D.2.3.1.12 Manual double-sided printing used for select print jobs
  • D.2.3.1.13 Amenity, Dispensers, lockers, welness and fitness centre
  • D.2.3.1.14 Styrofoam products have been eliminated
  • D.2.3.1.15 Telephone books
  • D.2.3.1.16 Paperless check-in (key or key card with envelope only)
  • D.2.3.1.17 Paperless Express check-out is offered
  • D.2.3.1.18 Check-out process should minimize the number of bills printed
  • D.2.3.1.19 Delivery of guest newspapers by request only
  • D.2.3.1.20 Residual waste disposal
  • D.2.3.2 Reuse
  • D.2.3.2.1 Restaurant uses an on-site digester for all organic waste
  • D.2.3.2.2 Provide employee dry cleaning/laundry in reusable, washable bags
  • D.2.3.2.3 Reuse coat hangers from employee uniforms and guest dry cleaning
  • D.2.3.2.4 Reusable and washable dishes cutlery, glasses, cups and mugs
  • D.2.3.2.5 Unused amenities donated to local charity
  • D.2.3.2.6 Retired towels and linens used as rags or donated
  • D.2.3.2.7 Retired bedspreads
  • D.2.3.2.8 Printer and fax toner cartridges recycled/refilled
  • D.2.3.2.9 Food composting program in place
  • D.2.3.2.10 Food donation program in place
  • D.2.3.3 Recycle
  • D.2.3.3.1 Specific waste sorting actions
  • D.2.3.3.2 Waste of any kind is sorted to be reused or recycled
  • D.2.3.3.3 Recycling bins on the property
  • D.2.3.3.4 Recycling of white paper and newspaper
  • D.2.3.3.5 Recycling of cardboard
  • D.2.3.3.6 Recycling of glass and bottles
  • D.2.3.3.7 Recycling of aluminium cans
  • D.2.3.3.8 Recycling of used fluorescent tubes and other bulbs
  • D.2.3.3.9 Recycling of plastics
  • D.2.3.3.10 Recycling of "hard to recycle" products
  • D.2.3.3.11 Modification of pick-up schedule
  • D.2.3.3.12 Monthly waste diversion rate
  • D.2.3.3.13 Formal recycling training
  • D.2.3.3.14 Use of a compactor
  • D.2.3 Test
  • D.2.4 Harmful substances
  • D.2.4.1 Organic products used for garden fertilizer
  • D.2.4.2 Organic products used for weed and fungus control
  • D.2.4.3 Organic products used for rodent management
  • D.2.4.4 Organic products used for insect control
  • D.2.4.5 Use durable, reusable cloths and mops
  • D.2.4.6 Use cleaning concentrates and dilution control systems
  • D.2.4.7 Linen and uniform cleaning without use of perchloroethylene
  • D.2.4.8 Dry cleaning service uses European EcoLabel compliant soaps and material
  • D.2.4.9 Laundry service uses European EcoLabel compliant laundry soap products
  • D.2.4.10 European EcoLabel cleaning products
  • D.2.4.11 Dishwashing detergent European EcoLabel
  • D.2.4.12 Active plan in place to reduce chlorine
  • D.2.4.13 Alternative filtration system to chlorine/sand
  • D.2.4.14 Soil is not polluted with oil derivatives or persistent toxic compounds
  • D.2.4.15 Chemical storage and mixing areas for housekeeping products
  • D.2.4.16 Drums and storage containers/areas located on the property
  • D.2.4.17 Particular attention for chemichal storage
  • D.2.4.18 MSDS (Material Safety Data Sheets)
  • D.2.4.19 If a MSDS lists a control or safety measure for a specific chemical
  • D.2.4 Test
  • D.2.5 Other pollutants
  • D.2.5.1 Pollution (emissions, effluents and waste) management plan exists
  • D.2.5.2 Measures are adopted to minimize gas
  • D.2.5 Test
  • D.3 Conserving Biodiversity, Ecosystems, and Landscapes
  • D.3.1 Wildlife Species
  • D.3.1.1 The Sustainable management plan
  • D.3.1.2 Endangered species are not sold, traded or displayed
  • D.3.1.3 Measures are taken to prevent noise from having impact on wildlife
  • D.3.1.4 Measures are taken to prevent artificial lighting
  • D.3.1 Test
  • D.3.2 Wildlife in Captivity
  • D.3.2.1 No captive wildlife on properties grounds
  • D.3.2 Test
  • D.3.3 Landscaping
  • D.3.3.1 Company policy prohibits
  • D.3.3.2 Prevent the introduction of pest and exotic species
  • D.3.3.3 Plan exists for the removal, restoration and rehabilitation
  • D.3.3 Test
  • D.3.4 Biodiversity Conservation
  • D.3.4.1 Business joins or supports conservation of natural area
  • D.3.4.2 The business provides financial aid
  • D.3.4.3 Plan exists for the restoration and rehabilitation of protected areas
  • D.3.4.4 Visitors are provided with information about protected areas
  • D.3.4.5 Visitors are encouraged to visit protected areas
  • D.3.4.6 Visitors are provided with information on native wildlife
  • D.3.4 Test
  • D.3.5 Interactions with Wildlife
  • D.3.5.1 Business activities do not impact on local wildlife or plants
  • D.3.5.2 Business activities do not impact on the habitat of wildlife or plants
  • D.3.5.3 Financial aid to protect local wildlife and habitat
  • D.3.5.4 Plan exists for the restoration and rehabilitation of habitat areas
  • D.3.5.5 Artificial feeding of wildlife is prevented
  • D.3.5.6 Policies exist to manage the number of IUCN Red List
  • D.3.5 Test
Completion rules
  • All units must be completed
  • Leads to a certificate with a duration: Forever
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