application of resource efficiency and cleaner …...5 tourism related enterprises (from food,...
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Application of Resource Efficiency and Cleaner Production Approach
in Bulgaria to Support Sustainable Tourism Development
(results)
Mariana Assenova
Involvement of SERC• Cleaner production (CP) in-plant assessments of 25 hotels and
5 tourism related enterprises (from food, furniture and paper industries) under UNIDO’s project “Sustainable development of enterprises in Bulgaria”, implemented in the period 2007-2011;
• Energy efficiency and renewable energy audits of 28 accommodation facilities in a rural Bulgarian destination (Strandzha Mountain) in 2010 – 2011, within a pilot testing of an e-toolkit on energy efficiency as part of the Hotel Energy Solutions (HES) project (http://hotelenergysolutions.net/), contracted with UNEP in cooperation with UNWTO;
• Survey among Kuoni contracted hotels in Bulgaria and training of hotel staff in cleaner production carried out under agreements with the tour-operator in 2009 and 2010;
• RECP in Tourism – in Serbia, Albania, Croatia and Montenegro (2014-2016).
Partners:• Government coordinating agency –
State Agency for Tourism/Ministry of economy, energy and tourism
• Counterpart – Bulgarian Hotel and Restaurant Association
• Cooperating agency – Balkan Institute of Labour and Social Policy
• Supporting agency – Stara Planina Regional Tourism Association
The project focused on tourism industry in:
- Sofia Region (incl. Borovets)- Central Stara Planina Region
- Southern Black Sea coast
Through Cleaner Production and Corporate Social Responsibility services
Outcomes:
21 national consultants trained in CP20 national consultants trained in CSRCP and CSR activities implemented in 25 hotel enterprises and 5 enterprises from the supply chainTraining of the hotels’ staff on the objectives and the tasks, related to CP and CSR implementationMonitoring of already assessed hotelsDissemination of the results, development of guidelines on the implementation of CP and CSR methodologies
• Cleaner production (CP) in-plant assessments, based on UNIDO methodology;
• CP is a continuous application of an integrated preventive environmental strategy applied to processes, products and services to increase overall efficiency, and reduce risks to humans and the environment.
• The hotel processes and services are studied in detail
Methodology
Results
The figures vary significantly depending on:ü level of technologies for heating, ventilation and air-conditioning (HVAC);ü lighting and appliances in the kitchens; ü behavior and level of awareness and commitment of managers and employees.
Energy saving options - Chateau Montagne Hotel:Energy saving options StatusUse energy saving bulbs Yes – total replacement
(including outside lights)Introduce a system for the change of sheets and towels in the rooms upon visitors request and notify with signs for the availability of such an option
Yes
Switch off the mini bars when the rooms not in use YesInstall solar panels for energy generation No
Environmental benefits and economic savings • Average electricity consumption per guest-night in 2007 - 44,55 kWh• Average electricity consumption per guest-night in 2009 - 22,92 kWh• Savings: 15 043 BGN = 7 691 EUR per year
An example result from HES e-toolkit
Ø similar distribution as energy consumption – varying from 150 to 960 l/guest-night;
Ø the prevailing number of hotels have consumption around the benchmarks for good performance - 310 l/guest-night for 2- and 3-star hotels and 450 l/guest-night for 4- and 5-star hotels;
Ø there are 3 exemptions of hotels with very high indicators – more than 600 l/guest-night, with their own water sources;
Water consumption
Ø Lack of monitoring and reliable data;
Ø 0,35 kg/SEPR for waste and 0,065 kg/SERP for the cleaning materials. (Service Energy Performance Rate = number of overnight stays + 1/3 number of warm meals for guests + 1/3 number of health club visits + 1/6 staff nights + 1/6 staff hot meals)
Ø Separate waste collection and recycling is applied in the most of assessed hotels.
Ø Dosing equipment for the kitchens and laundries is installed in all big hotels.
Cleaning Chemicals and Waste Management
Characteristics of the proposed measures
Measure Size of investments Payback period Freq. in %
Environmental policy, energy management, staff training and guests awareness
No cost or low cost Less than one year
90
Energy efficient lighting Medium 2-3 years 90
Measures for water savings Low 1-2 years 80Use of renewable energy sources and passive cooling
Medium to high 4-7 years 40
Separate waste collection and recycling
Low Less than one year
30
Organizational measures for dosing and maintenance of the equipment
No cost or low cost Less than one year
30
Measures for the HVAC systems Medium to high 3-6 years 30
Measures in the kitchen High 5-7 years 20Potential: 20 – 50 % reduction of energy and water use; investments needed vary
between 3 000 and 50 000 EUR
Approaches for energy efficiency improvement and energy cost reduction in hotels and guest houses
• Reduction of energy losses by the improvement of building energy performance
Good practice:As a result of the undertaken measures for wallinsulation and windows replacements the owners ofDobrevi guest house in Chernomorets, have achieved50% reduction of the heating cost.
Approaches for energy efficiency improvement and energy cost reduction in hotels and guest houses
• Energy Efficiency in Generation and Energy Transfer (Heating, Ventilation and Air-conditioning Installations)
Good practice:Marina Palace Hotel in Duni Resort installed chillerswith heat exchangers for utilization of the heat from thecooling process. The application of this measure haslead to 90% savings of gas oil for domestic hot waterheating during the hottest summer days.
Approaches for energy efficiency improvement and energy cost reduction in hotels and guest houses
• Energy Efficient Lighting
Good practice:In hotel Forum, Sofia, 30W halogen bulbs in thecorridors, bar and lobby were replaced with 5W LEDbulbs. As the premises are illuminated constantly, theenergy saving for one year is estimated to be 11 000kWh.
Approaches for energy efficiency improvement and energy cost reduction in hotels and guest houses
• End Use Energy Efficiency – Energy Efficient Devices, Behavior Measures
Good practice:Fairy Hotel in the village of Chiflik elaboratedinstructions in accordance to the energy efficiency policyof the hotel for the chambermaids and kitchenequipment usage. Energy savings are estimated at 5-7%.
Approaches for energy efficiency improvement and energy cost reduction in hotels and guest houses
• Energy Efficiency of SPA Centers and Swimming Pools
Good practice:In hotel “Premier”, Veliko Turnovo, swimming pool coveris used for the swimming pool when not in use. Energysavings are estimated at 1050 kWh/y, and watersavings- 35 m3.
Approaches for energy efficiency improvement and energy cost reduction in hotels and guest houses
• Use of Renewable Energy Sources
Good practice:The thermal solar system of park-hotel Continental inSunny beach resort is the biggest implemented inBulgaria project for providing domestic hot water withsolar energy. The system consists of 300 selective flat-plate solar collectors (645 m²), heating 20 boilers, each1 500 l and covering the needs of 1000 guests.
What are the key challenges and opportunities?
ü The expenses of the hotels for electricity, water supply, etc. are considerably high and it is necessary to introduce energy and water efficiency measures and technologies in order to achieve savings
ü Favorable political context – policies, documents and funds on global, EU and national level – awareness raising
ü Pressure on behalf of demand side – changes in the tourists’ perceptions and expectations
ü Management of the supply chain – tour-operators’ initiatives for control over suppliers
ü Better marketing opportunities – standards, awards and eco-labels
Ø The implementation of resource efficiency and cleaner production processes in hotels depends significantly on the commitment of owner, management and personnel, i.e. all operational levels and units.
Ø In the period of increase of energy price and climate change, the hotel managers and the personnel show increasing interest and active involvement in options identification and implementation for improving the image and competitiveness of their hotel.
Ø All participants in the projects realized that the process is continuous; it requires step by step implementation of measures and communication to the local community and guests.
Conclusions - 1
Ø Small and medium sized tourism enterprises need consultancy and expert support to incorporate the resource efficiency and cleaner production practices into their operational management and work.
Ø There is a need of initial impulse for seeking best practices applied in other hotels and to cooperate with hotelier associations and other stakeholders able to facilitate and support this process.
Ø External support is also necessary for ensuring available new technology providers and financial resources.
Conclusions - 2
