Action Plan for Non Ecotel Hotels

What the Non Ecotel Hotels can do………………………..

a) Structure

b) Knowledge

c) Ensure SOPs are followed

d) Set targets and have monthly measurements

Mission Statement The Fern, Jaipur - An Ecotel Hotel strives towards continuously & consistently delighting our guest with a choice of excellent hospitality products and services by creating pleasant memories, while moving towards sustainability in the areas of water, waste and energy management, strengthening our community relations, assuring good returns to owners & share holders. Vision Statement The Fern, Jaipur will be the market leader in its segment, surpassing all boundaries by

Winning over loyalty of guests time & again. Setting benchmarks in environment friendly practices. Meeting, financial expectations of Stakeholders

We will achieve this by continuous learning, development and welfare of our team members, involving the community and our guests through our systems and procedures. Soon we will be replacing it with the old one in all the areas.

5 GLOBES OF ENVIRONMENT

1. Employee commitment

2. Waste Management

3. Energy management

4. Water Management

5. Employee Education & Community involvement

a) Structure: Have a Green team in Place – 1 to 2 members from each

department headed by the General Manager

b) Knowledge – 5 Areas of Ecotel- conducted by green team member of

each department

1. Environmental Commitment

In order to ensure that our guests enjoy a healthy and comfortable stay 1. We will bring down the use of plastics, wood , paper to bare minimal 2. In house shopping bags will be made of cloth instead of paper/plastic. 3. News-papers and laundry will be delivered in cloth bag.

4. Pens and pencils will be made out of recycled cardboard, reprocessed plastic and scrap wood. 5. All stationary will either be handmade or made from recycled paper. 6. Double glazed window unit prevents the infrared rays from the sun to enter the room and also helps in

reducing the level of sound pollution. 7. Guests will be provided jute slippers for use in the room. 8. Use of cut flowers will be totally eliminated from guest rooms. 9. The Fern green paper weight and paper is kept in the Guest rooms to ensure that the Guests also know –

“How to contribute in saving the environment”.

2. Waste Management

Four bins and garbage disposal policy is followed. Managing garbage separately that is not mixing up the dry waste with the wet and recyclable waste and non-recyclable waste together. We are using four different coloured garbage bins, 1. Red-- Non recyclable – Plastic, straws etc 2. Green-- Recyclable – Paper, bills, KOT pads etc 3. White-- Dry garbage- Empty bottles, tins, cans etc. 4. Black Garbage—Wet garbage- Food wastage.

3. Energy Management

- Reducing energy consumption is achieved through diligent preventative maintenance programs and implementing

technologies designed to increase equipment efficiency. We are implementing these below mentioned techniques for

energy efficiency;

1. PL and CFL uses throughout the hotel

2. Key Cards for guest rooms

3. Pumba Panels, when a guest voluntarily presses 'Eco-button' button, the thermostat of the room's air-

conditioning unit is stepped up by 2oC. The resultant savings in electricity

4. Using of electronic chokes that will conserve energy. 5. Energy efficient air conditioning plant 6. Double glazed window will block the heat of the sun from entering the room and help in conserving the air-

conditioning energy.

4. Water Conservation

1. Drinking water treatment using RO Plant (Reverse osmosis) to destroy the entire harmful micro organism.

2. S.T.P (Sewage Treatment Plant)

3. Cistern and Flushes, consume only 5 Ltr. Of water as compared to the conventional system that consume 10 to

15 Ltr. Of water.

4. Aerators /Flow Restrictors, all the taps of guest room, kitchen, cafeteria, and toilets contain special aerators

fixed in them which decrease the outflow of water but increase the force.

5. Linen reuse programme, in this programme if the guest is staying more than one night and he did not want to

change his linen than he can use the linen reuse signage resulting water conservation and preventing water

pollution.

5. Employee Education To spread the environmental awareness in all the team members. Activities helping towards environmental awareness—

Efforts of the Team at the Fern Jaipur in the area of Community Involvement & Development

S.No Activity Date No. of People participated Brief Information

1 Harit Rajasthan 1/8/2009 53 Run for Green Jaipur

2 Plantation in Alpha Beta School 14/10/2009 26

Topic taken: Importance of plants and why we need to save our environment.

3 Eco quiz competition 4/11/2009 30

Competition was organized for the staff to check their knowledge

3 Silent Run 22/12/2009 47 conducted in coordination with Times of India from Vidhan Sabha to MNIT

4 Environment poster making competition 17/5/2010 32 was organized for the staff in staff cafeteria

5 Silent walk procession 5/6/2010 45

Was conducted from Clarks Amer hotel to the Fern Hotel on the occasion of the environment day.

6 Earth Day 25/08/10 39 This day was celebrated by doing plantation in various locations of Durgapura

7 Earth Hour 26/03/11

Team Members- 32

& Guests - 18

All the lights of the hotel were switched off for an hour and the guests also participated actively.

8 ECO Mania 4/6/2011 43

Environment Day (5th June) was celebrated by organizing Eco mania on 4th of June’2011 in which the team took part in dancing, Singing, Stage Shows, Poetry & fashion show which prominently gives messages on being environmentally friendly and its importance.

9 Plantation 10/7/2011 29

Green team organized plantation around the hotel in remote areas in the month of July’11 which involved Guests of the hotel also.

11

Educating students of ‘’Heritage Public School’’ 17/7/2011 Students :42

Topic covered: What is the importance of saving plants? Information given: An animated video clip was shown to the students and questions were asked related to the same topic. After getting a very good response from their side, again the video was explained to all of them for their better understanding.

12

Educating students of ‘’Heritage Public School’’ 12/09/2011 Students :35

Topic covered: What is the importance of saving energy and water? Information given: An animated video clip was shown to the students and questions were asked.

13 Plantation 22/10/2011 29 Remote areas around the hotel. No. 35 plants were planted.

14 Cleanliness Drive 02/11/2011 49

The green team cleaned the slums near the hotel and 107.79 kg of dry garbage was collected. This garbage majorly consisted of plastic bottles, rubber, papers, plastic glasses, poly bags etc.

INITIATIVES TAKEN TO SAVE ENVIRONMENT:

Replenishing the amenities

1. Housekeeping refilling Bath-rooms amenities of hotel left by guest, chart is available for the reference.

2. Housekeeping using discarded bed sheets and towels for dusters and moping.

3. Shoe-shine is kept on request.

c) Standard Operating Procedures to be followed by all, Green Teamto

ensure compliance.

Task : Following Ecotel Norms by all Employees of the Department.

1. Employee education about ecotel. 2. Leftover food from Banquet/Coffee shop buffets is reused when possible. 3. No water to be used for thawing of butchery 4. Reuse all type of fats eg:- butter used for banquet rotis. 5. Shutting down of all heavy equipments like ovens when not in use. 6. Minimize usage of L.P.G by turning off pilots in low hours. 7. Using sinks for washing of vegetables instead of running water.

Standard:

1. Head of The Department will follow the Ecotel Norms & will teach staff the same. 2. Daily follow up for the task will be done and if not possible then on alternate day it has to be done. 3. Compulsory to follow all the procedure.

Procedure:

1. Training classes are taken on weekly basis. 2. Garbage segregation is checked in every 3 hours. 3. Every alternate day black used oil is taken by the vendor. 4. Stock to be stored in walk-in every day after closing of Chinese kitchen.

5. Butter to melted and strained after every banquet party. 6. Every printing to be done on recycled paper.

STANDARD OPERATING PROCEDURES DEPARTMENT: KITCHEN

Standard: Each and every employee, working in the kitchen will participate in the SOLID WASTE MANAGEMENT PROGRAMME. Weekly inspections will be taken by the environment department / green team to see whether the concerned department is actively involved in reusing as much as possible by his department and will be graded accordingly Procedure: No toxic warming fuels to be used for warming food. Use fuel with sugar-alcohol-based warming fuels. All chefs hats will be made of cloth/linen, no paper hats will be used as they create unnecessary waste. Does not use paper towels; use old aprons, uniforms, linens bath towels and sheets as kitchen rags. Place recipe and cookbooks in plastic folders to protect them from food stains etc. Collect discarded food items ( fruits, vegetable/ veg peels, non-veg items including bones) etc. to be sent for vermi culture. Fryer Recommendations Keep the fryer oil clean so that it can be used for more than a week. Ensure that fryer oil is at proper cooking temperature before cooking. Do not overload fryer as this would decrease the temperature of the oil. Shake ice crystals from frozen food before frying. Skim the fryer oil periodically, throughout the day. When the kitchen equipment is being replaced do not discard the equipment: trade the old model for a new one or give it to charity or hold an auction. Purchase food in recyclable containers. Use plastic containers with clear lids for cold storage instead of using plastic wrap. Do not use disposable at outdoor functions. Drinks will be served from dispensers. (Except room service and banquet functions).

Ensure packaging is returned to distributor. Do not use inedible garnishes. Use non-disposable tasting spoons. Garbage Management Garbage will be separated into wet and dry and will be put in bins identified for the same purpose. Green for recycling of paper, White for dry garbage(cans, tins and plastic bottles) and black for wet garbage. The dry garbage will be taken to the sorting room and will be sorted accordingly by the sorter identified for the purpose.(sorter will be the supplier’s man who will be taking/ buying the garbage from us.) Garbage containers must be leak proof, easily cleanable, pest proof and durable. Plastic bags may be used to line these containers. Containers kept outdoors or in food preparation areas must have tight fitting lids. Garbage must not be allowed to accumulate anywhere but in regular garbage containers. Garbage should be removed from food preparation areas as soon as possible and should be disposed of often enough to prevent formation of odor and the attraction of pests. Place bins for separation (wet and dry) in beverage areas including poolside, dining areas, and kitchen. Reduce garbage production through purchase of minimal packaging and reusable material. Garbage storage areas, inside and out, should be large enough for the amount of garbage that will accumulate. Inside garbage areas should be cleanable and pest proof. You may wish to refrigerate your indoor storage area if your operation is very large and produces a lot of garbage, or if long holding times for garbage are anticipated. Install garbage compactor in kitchen if possible. Garbage should be separated into items which can be reused, those to go to the compost heap and items which are to be recycled. Organic kitchen waste and lawn/garden waste to be composted. Prevent burning of open garbage as burning contributes to air pollution. Minimize the use of chemicals. Use non phosphate detergents and cleaners, which will help protect your sewage system and your groundwater supplies. Use non aerosol products - replace with pump spray as far as possible. Kitchen Contd- Buy fresh food wherever possible Be aware of how food gets contaminated

Establish a schedule for cleaning and sanitizing equipment, utensils food preparation areas. Ensure meat, vegetables, fruits etc. arrive in good condition. Eliminate breeding places for insects and rodents. Use as much local food as possible. Inspect food when it is delivered. Prevent toxic substances such pesticides, cleaning agents, kerosene and petroleum products from coming in contact with food. Implements used in preparation must be clean as well as sanitized. Provide room service menu messages explaining why single packets are no longer used on trays. Set up regular cleaning and maintenance schedule (for e.g. once every two weeks) for walls, bulbs, ceiling and equipment so as to enable maximum reflection of light. Greasy surface absorb light and so reduce energy efficiency. A dusty greasy bulb gives off only 2/3 light for the same energy. Implement pest control programmer utilizing natural products as far as possible. Use only phosphates free detergents. Use non-toxic cleaners. Use paper instead of plastic when you must use disposables. Replace paper napkins and table coverings with linen. Install separate bins for compostable material. Separate waste into material for compost, for reuse and for disposal. No kitchen waste suitable for composting should be in garbage e.g. coffee grounds, egg shells, tea leaves, fruit rinds, salad leftovers, vegetable peels are good for composting. . (Composting is the process of turning food scraps and garden waste into fertilizer and growing material for healthy plants.) Dish Machine Operator The DMO will be responsible for separating wastes for recycling before putting the dishes for wash. The servers will assist the DMO to separate wastes when they leave the dishes at the DM station. CFC aerosols will not be used Aprons and rags will be made from old uniforms/aprons/linens. Purchase detergents in bulk and concentrate.

STANDARD OPERATING PROCEDURES DEPARTMENT: KITCHEN

Standard: Each and every employee working in the kitchen will participate in CONSERVATION & PRESERVATION OF WATER in the kitchen. Weekly inspections will be taken by the environment department / green team to see whether the concerned department is actively involved in reusing as much as possible by his department and will be graded accordingly.

Procedure: Wash vegetables in a basin of water instead of running water. Use environment friendly sanitizers and cleaners. Do not allow sinks to run continuously. Kitchen floors will be cleaned with a bucket and mop instead of a hose. Thaw frozen foods in a refrigerator, no foods will be thawed under a running tap. Avoid the use of bleaches in the kitchen. Water conservation reminders shall be put next to the faucets/taps. DISH WASH MACHINE OPERATION Plates will be scraped and prewashed by hand before placing them in the dish washer. Soak pots and pans in gray water before sending them through the dush washer. Turn off the dish washer when not in use. Kitchen floors will be washed using a bucket and a hose. Clean and soak dishes before putting them in the dish washer. Dishwasher will be operated only with full loads. Do not wash clean dishes. Clean silver and china can be rinsed and used without running through dish machines as this would conserve water and chemical. STANDARD OPERATING PROCEDURES DEPARTMENT: KITCHEN

Standard: Each and every employee kitchen will participate in ENERGY CONSERVATION. Weekly inspections will be taken by the environment department / green team to see whether the concerned department is actively involved in reusing as much as possible by his department and will be graded accordingly

Procedure: Heat producing equipment should be placed together away from the coolers and ice machines in order to save energy. Turn off cooking and heating when they are not being used. Cook foods in large volumes when possible. Cook at the lowest temperature, slow cooking is considered environment friendly as it requires less energy. Ensure that lights are not left on in kitchen areas when not occupied. Post signs next to light switches and other energy consuming equipment to remind staff to conserve energy. Keep all range tops and burners free of dirt and grease build up as it will allow maximum heat transfer. Ensure that all cooler doors close properly. Trays will be used to load/unload supplies from coolers as this will help to minimize the energy needed to maintain a cool temperature inside the coolers. Maps will be posted outside cooler doors indicating the location of each items this will reduce the time being spent in the cooler. Turn off the equipment when not required. Remove any scale or lime deposits to increase efficiency of the hot water heaters. CAFETERIA SOLID WASTE MANAGEMENT Dispensers will be used in employee cafeteria for serving soft drinks. Durable and reusable cutlery/crockery will be used instead of disposable plates and paper cups. Reusable mugs/glasses/cups to be used for beverages instead of disposable ones /paper cups. Linen napkins will be used instead of tissue paper or paper napkins. Potted plants will be used in the cafeteria instead of cut flowers. No plastic wraps will be used in the cafeteria. Menu will be displayed on black boards. No individually wrapped items will be served in the cafeteria.

Task: Ecotel norms to be followed by all employees.

Standard: Each employee follows the Ecotel Norms.

Procedure:

i) All staff joining the hotel will have to undergo the induction where they will be trained for Ecotel

ii) CE / Supervisor will train the staff regarding Ecotel Norms & benefits on regular basis

iii) Green team member will conduct a Audit of the staff regarding Ecotel Norms

Ecotel Practices - Engg

Heat reclaim from AC plant to generate hot water.

Closely monitoring AC Plant for off load & on load

Pamba Panel- An energy control system in rooms for saving energy.

700 in numbers 12v x 50w Halogen lamps replaced with LEDs.

Water flow 2 way option in WC cistern and sticker placed to save water.

3 way system in shower in rooms

Using Aerator filters in taps to save water in rooms.

Using adjustable valves to control water flow and set at 30 dec.

Water level controllers are fitted with all water tanks to avoid overflowing of water and to stop the pumps.

STP treated filtered water being used for gardening and washing basement floor.

If occupancy below 5o% “Save day” SOP implemented.

In winter season LPG cylinder drained out using hot water

Using recycled papers.

Area wise per day electricity and water consumption target set and accountability assigned to concern HODs

for control.

During morning meeting energy consumption data announced and alarm raised if energy consumption high in

any area.

Ensuring no leakage of electricity, LPG, HSD and water.

Plumbing shaft regularly checked for leakage as per PMS.

Regular preventive maintenance of machine and equipments to prevent wastage of energy and break down.

Targets have been given to each department every month in order to contribute in saving the energy and water.

ELECTRICITY AND WATER CONSUMPTION TARGET-DEC 2011

(Note – CE – Chief Engg, FBM – F&B Manager, FOM – Front Office Manager, EC – Exec Chef, HR – HR Manager, CSO – Chief Security Officer)

SL Panel name Feed area Day Target (kwh)

Month Target

Accountability

1 AC plant AC plant 900 27900

CE, FBM, FOM, EHK

2 Common service panel Plumbing, fire, pressurization, ventilation basements, lifts, stp, 1, 4 & 5 Floor TFA, bar and restaurant AHU, both air washers.

542 16802

CE, EHK, FBM, EC

3 MDB-1 UB Staff gate, both basements 224 6944 CE, EHK, HR, CSO

4 Plumbing Panel All plumbing pump set in pump room 115 3565 CE, EHK, EC, CSO

5 Ground Floor AHU Panel Kundan, PFA, Lobby, Gourmet lounge ,Buz centre AHU, 1f office and lift lobby AHU

20 620

CE, EHK, FOM, FBM

6 Ground floor MDB Bqt kitchen, lobby, buz ctr, kundan, PFA light & power 20 620

CE, EC, EHK, FOM, FBM

7 R Floor Restaurant kitchen, restaurant, offices, washrooms, R level lift lobby, shop, grunge, m floor offices, cafeteria power and lighting.

600 18600

CE, EC, EHK, FOM, FBM

8 M Floor Kitchen lift 7 217 EC

9 1 Guest floor 1 Guest floor, main ups, tv room power.

130 4030

CE, EHK

10 2 Guest floor 2 Guest floor 95 2945 CE, EHK

11 3 Guest floor 3 Guest floor 90 2790 CE, EHK

12 4 Guest floor 4 Guest floor, 6 floor corridor, Gym, kids room, Lobby, GTR & pool & deck lights

220 6820

CE, EHK, FOM, FBM

13 5 Guest floor 5 Guest floor, 6 floor ladies sona bath & Power DB at terrace nr Gym 135 4185

CE, EHK

14 6 Guest floor 6th floor kitchen supply, pool filtration sys, Gents sona bath 30 930

CE, FOM

15 AC pump panel Ac pumps 15 hp x3 450 13950 CE

16 Hot water panel 3 PHE, 3 Circulation pumps, Heating elements 9kw X 16 700 21700

CE

17 Laundry Steam gen, hydro machine , calendar, washing machine, 2 steam iron ,power point & lighting

635 19685

CE, EHK

18 Air scrubber panel Both kit. air scrubbers, toilet exhaust, 6th floor air washers & air scrubbers & guest lift pressurization fan

170 5270

CE, EHK, EC, CSO

19 Total per day Hotel 4961 153791 All HOD

20 Hot water consumption Hotel 15000 465000 All HOD

21 Swimming Pool Water Cons. Swimming Pool 3000 93000

FOM, CE, EHK

22 Guest Floor Water Cons. 1st to 6th floor 20000 620000 FOM, CE, EHK

23 R Floor water con.

Kitchen, Grunge, Conversation, Washroom 2000 62000

FBM, EC, CE, EHK

24 Bqt. Kitchen water con. Kitchen 2000 62000 FBM, EC, CE, EHK

25 R.O.water con. Hotel 17000 527000 All HOD

26 LAUNDARY Laundry 15000 465000 CE, EHK

27 Locker water con. Lockers 3500 108500 All HOD

28 Total water con. Hotel 77500 2402500 All HOD

29 Raw water cons. Hotel 77500 2402500 All HOD