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19
Water Management
PART II
 
20
 
21
As water supply becomes an evermore pressing issue in many parts of the world thetourism industry has a responsibility to conserve water whenever possible.Furthermore, access to clean and safe water will become an important determinant inthe location of a tourism enterprise or ensuring the viability of existing operations. Inaddition, the need to deal with wastewater in a sustainable manner is now seen asessential for the ongoing potential of a tourism destination.The scale of the challenge is significant.
 
In the US, tourism and recreation consumes946 million cubic meters of water per year (EPA, 2000), of which 60% is linked tolodging (mostly spent on guest consumption, landscape and property managementand laundry activities), and another 13% to foodservice. In Europe, each touristconsumes 300 liters of freshwater per day, whereas luxury tourists can utilize up to 880liters (EEA, 2002). Total yearly water consumption by tourism in Europe is estimated at843 million cubic meters (EEA, 2001). If the order of magnitude of global waterconsumption is to be estimated, European averages could be taken as a conservativeaverage (as water efficiency in Europe may be higher than elsewhere). In this case,the 692.5 million international tourists in 2001, staying for an average of seven days intheir destinations, could consume up to 1,454 million cubic meters, and global tourism-related freshwater consumption (including domestic tourism at 6 times internationalvolumes) would be in the order of 10 million cubic meters per year, around 3 times theactual volume of Lake Superior in the US (Great Lakes Information Network, 2003).The problem is especially acute in Small Island Developing States. In sensitiveenvironments such as islands, water is often available only in restricted quantities, asare low-impact energy sources such as hydroelectric power. Endemic species andunique ecosystems depend on the sustainable use of these critically scarce resources,as do the local communities. Resorts typically use large volumes of water - up to 800liters/day/person in luxury hotels. This is often above the sustainable yield of localsources, with serious environmental and social consequences. In some cases,desalination of seawater is one of the few options left, with two serious potentialimpacts: air and noise pollution from diesel or gasoline generators and coastal impactsfrom hyper saline effluents.Guestrooms, kitchens, restaurants, laundries and gardens generate large volumes ofwastewater which can result in disease and negative ecological impacts. There is anurgent need for hotels, guesthouses, restaurants and golf courses to better managewastewater, protect the environment and meet a growing customer demand forenvironmentally-friendly facilities. This section of the manual examines technical andmanagement oriented opportunities that provide a number of long-term benefits totourism facilities and their destinations especially cost savings, greater operationalefficiency, improved image and customer satisfaction.This manual deals with two quite different situations. The first is concerned withfacilities in urban areas connected to sewer systems that have water treatmentoperations. The other is in rural areas, remote sites and even urban facilities wherethere is not a central system for wastewater treatment. All facilities can conserve andreuse water as discussed in Chapter 4. For those not connected to a sewer system
1. INTRODUCTION

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