0 Fig ee Sa Hotel Sustainability Basics The Hotel Sustainability Basics "The Basics’ are the globally recognised basic sustainability indicators for hotels. Developed by the industry for the industry they represent the 12 actions which are fundamental to hotel sustainability. WTTC together with its partners in developing this initiative is calling on hotel operators, owners associations and investors around the world to offically support the Basics and work with hotels across thelr networks to put them in place over the next three years The Basics are designed to offer a starting point forall stakeholders, particularly those who are embarking on their sustainability journey. They also help raise awareness of the minimum level of sustainability expected across the global hotel industry. The criteria have been developed under the auspices of WTTC and through a working group of hotel companies, with the support of the Sustainable Hospitality Alliance. They have been reviewed, debated and reworked following several rounds of industry consultation so that they truly represent the common denominator and most transversal sustainability actions across the industry. ‘As an open-source resource, the Basics are available to hotel stakeholders, at company and property level, around the world, They have been deliberately designed to align with existing frameworks and certifications, such as the Sustainable Hospitality Alliance's Pathway to Positive Hospitality, the Global Sustainable Tourism Councils (GSTC) hotel criteria the UNESCO/Expedia Pledge, Tavalyst, Booking.com, Google, LOA Sustainability Standards, Forbes Travel Guide Sustainability Standards and the Sustainable Development Goals. By starting with the Basics, a hotel can move forward using any of these frameworks in order to further improve their sustainability performance, By uniting behind the Basics, the hotel industry can make strengthen sust inability by: ‘The Travel & Tourism sector is taking important steps towards greater sustainability and net zero operations. Ye, many, especially smaller, stakeholders in the hospitality industry continue to face important challenges in starting their sustainability journeys due to financial and human resource constraints, With around 80% of the sector comprised of 'SMEs, its vital to support and empower especially those stakeholders as they embark on their sustainability journeys in an aligned and strategic manner. To reach this vision, the global hotel industry has come together to identify the first crucial steps that all properties can and should take, independently of thelr size, resources and progress made so far, and thereby raise the bar of sustainability in Travel & Tourism overall 1 Accor, Barcela Hotel Group, Deutsche Hospital, Huarhu Group Limited Indan Hotels Company Limited Jn Hang Hotel, Louvre Hotels Group, Meli Hotes International, Minor International. NH Hotel Grup, Radisson Hote Group 25ee Appendix Hotel Sustainability Bascs~ March 2022,Section 1: Hotel Sustainability Basics Criteria ‘The ‘Basics’ consist of 12 criteria, grouped into three areas: Management and Efficiency, Planet and People, Of the 12 criteria, hotels need oniy comply with eight initially, while the others can be committed to and put in place within three years. 1. Measure and Reduce Energy Use DCSE MN 2-Messure and Reduce Water Use Eanes 3. Identify and Reduce Waste 4. Measure and Reduce Carbon Emissions S Linen ewe progam {| CSCS 6.No single use plastic straws or stirers ‘Atleast one of the three should be 7 Replace single use plastic water bottles inplace atthe outset, the rest by 8. Replace single use plastic min toiletry bottles Yea" 9. Green cleaning products 10, Vegetarian options Community Benefit Mandatory from outset with 1 Reduce inequalities Improvement shown by year 3 ach criteria has @ clear description and further information on the rationale for its inclusion as well as guidance on how it can be done well nd, where relevant, inks to resources. rane “The first four indicators require hotels to have robust approaches to measuring and reducing their energy and water consumption, waste and carbon emissions. These are common criteria across most best practices, frameworks and standards. Initiatives to measure and reduce energy and water should be in place from the start, and those to measure and reduce waste and carbon emissions should be in place from year 3. oe Measure and take actions to reduce energy consumption. Measure atleast once per yearn accordance with industry standards and methodologies. Mandatory from outset ‘should be in place by year 3 Why iis important Energy and other resource use s where the greatest environmental impact for hotels ie, Measurement of performance is erica to determining and deving progress. At around 36% of hotel operating coz, energy tthe second largest component of operating costs after employment! Energy also accounts fo large majority of ahotel’s carbon emissions. -Aderessng energy ue performance i nt just environmentally benef but slo makes finan sence, How tis done well Acleast ance a year, the hotel measures is energy featpint in accordance with recommendations fom industry standards ane methodologies, Forinstance-Energy consumption totals («Wh) and intensity (ie by oor area or eccupieé rooms) ‘Aca minimum, electrity and energy consumption data is recorded from meter readings and/or invoices, Unt conversion factors eg, vesto-KW) for various energy sources suchas gas and dese ean be referenced from the Hotel Carbon Measurement Intative (HEM) or vi online conversion tool An action plan to reduce energy se over ie with clear roles an¢ responses saalale, which consider best practice stibutes from common industry frameworks ‘The status of inatives and processes aswell as specifications ae tracked over time to show progress and theresa Continuous plan for what should be implemented, 3. Upadhyay &vadam, 2015 44. bttpe//eurtsinablenortaliyallance or /ezource/hotel-cwbon-messurement-inititve Hotel Sustainability Basics - March 2022a es ‘Measure and take actions to reduce energy consumption. Measure a least once per yer, in accordance with industry standards and methodologies. How itis done well {A enc once a yer, the hotel measures ts water footprint in accordance with recommendations from industry tandarde anc methodologies For instance: Water consumption total ites) and intensity (eer flor ae3 or per occupied rear For assistance in metrics and methodology for measuring water consumption download the Hotel Water Measurement Initiative Methodology and Calculation Too rom https//sustanablehespitaltyalianceorg/resource/hotel- water ‘measurementinitiative/ ‘a action panto reduce water ue overtime with lear reles anéresponsbiles avalable, which considers best practice attributes rom common industry Famewors By the er ofthe hots thie year of partipatin, the ation plan shoul Incide a record of acl water risklevels and water stewardship actions to mitigate water ks. WRI AquedUtt' free tool ean asst with water kassessment ttps//wwrorg/aquedct “The status of intitives and processes aswell as specications ae tracked over time to show progres and theres 2 ‘continuous plan for what should be implemented. Criteria Identify and reduce waste Identify all waste streams and take actions to reduce waste generation. How itis done well ‘The hote has ast of all waste streams within ts operations and is able to point out which are the mast significant. ‘Examples of waste streams include organic waste paper, clastic et. ‘An action pln toredluce waste over time with ler roles and respansbiities is avaiable, which considers best practice autres from commen industry frameworks “The status ofintatives and processes as wallas specications are trackeé over time. By year thre, the hotel shouldbe able ‘0 messureits waste stream in fotal and fs waste diversion rte st leaet annul “The WWF Hotel Waste Mescurement Methodology is free resource salable from ‘ntp//hotelitchenorg/wp-content/uploads/202/09/Hote\WasteMeasurement Methodology sEP202| v10-ipf SHyérofnty. nd 6 Karat al 2018 “7 WWW, 200) 8 World Food Programe, 2019 Hotel Sustainability Basics - March 2022Citra: Measure and reduce carbon emissions ‘Measure and take actions to reduce carbon emiztions. Meacure atleast once per yen, n accordance with industry standards and methodologies. How iti done well {As east once a year the hotel measures ts environmental footprint in accordance with ncusty standards and methodologies. For instance: Carbon footprint totals ang intensity ie by floor area or occusied rooms} “The Hotel Carbon Measurement Intiative HCMI) Methodology and Caluation tool can help with measuring the erbon footprint ofa hotel stay or meeting: https;/sustanablehespitalyallance arg/resource/hetel-carbon-measurement iatvey ‘An action plan to redlsce emissions over ime with clear roles and responsibities is avaiable. which considers best practice _attbutes from common industry frameworks. ‘The tatu of inistives and processes as wall as specheations ave trackee ver ime to show progres and there 3 ‘continuous plan for what shouldbe implemented. [Note that carbon emissons reduction can come net only rom the energy usage but als sources of enerty procured such asrenevables Hotel Sustainability Basics - March 2022‘The Planet section focuses on some fundamental actions to protect the environment, The majority of these are guest facing so that guests can be aware of and engaged ina hotels sustainability practices. These indicators are common across all standards, frameworks and best practices and feature heavily in the consumer facing frameworks and certifications. Of the six criteria which sit within the Planet’ section, four are mandatory from the outset. Thee are set ‘whereas the fourth can be selected from the three plastics-focused criteria, The other two plastics crteria must be in place by year 3 fees ventawerorn tea i implemented by default whereby bed linens are changed every 2nights of longer Abed linen reuse pro Why itis important “isis common criterion across ll tancards, frameworks, and best practices Laundry operations use significant amount of water and considerable energy and cetergent. Given that bed linens are rat as frequently changed at home an are the largest terns washec from the guestroom, reducing the frequency ef inen change presents a great opportunity for savings In water, energy and detergent use. Guest aso have the choice to request for earer nen change as desire. ‘Towel reuse is also encouraged but bedtinen's priority focus a its the heaviest and i easier to implement a change in staneard operating procedure (SOF) fo Its also ess confusing to communicate to housekeepers unlte towels, since there Ic only ene type of bed linen compared to several types of towels - bath towel, hand towel, face towel floor towels te Liens ae a common denominator for 2 starting point which ean then be enhanced for others ike towel reuse 35 well 35 ‘for processes such a opting out of daly oom cleaning arogether How tis done well Housekeepers are aware ofthe program and programs effectively in place based on the guest's choice rer Criteria 6; No Single-use Plastic Straws and Stirrers peecirnemree eee pela Replace single-use platic straws and stirers with better alternatives, such az reusable options or eptions compatible with local waste infrastructure. Consider also eliminating without replacement where feasible. ‘Why itis important This 3 common criterion across all stanears, Frameworks, ad best practices Single-use plastic straws and stiers are some ofthe top plastic items polluting the ocean, not easily recyclable and easy to ‘scape waste bins. They are common visio ter in destinations. They ae aso rarely functionally needed, except for select client groupe eg persons with cisablties). Better alteracves are readily availabe in the market if required for selact client rout or upon guest request. Stating with lasie staws and ster (quickest to adress bulls awareness ané I frst process/specifation change that can be the appliee to other items to go down aplastic free customer journey, How itis done well, Single-ase plastic straws and stiers are not provided across hotel operations ‘They ae eliminated without replacement asa frst prlorty: Only upon request or for select cent groups such as for 3 person with elsabily, would the Note present an alternative thai reusable or compostabl eg paper, pasta) as a prefer ence, Hotels shoul sleet alternatives based on the total life eyle comparison iouring of materials, production methods, waste management infrastructure avaiable, ete) For stance, synthetic compostable alternatives ike Biplatis often require industrial composting conditions and are therefore more harmful to the environment. “Tools and resources to support plastic reduction efforts are avalabe from the Global Tourism Pastis Iitativ:Aesa// wiv oneplaneinetwork org/programmes/sustainable-oursm/globa-toursm-plastcsnative/tools-and-esources Hotel Sustainability Basics - March 2022May be selected in year morermswen wry A vans Replace single-use plastic water bottles offered to guests and staff with better alternative, such as reuse models and options compatible with local waste infrastructure place by Why itis important “Thisisa common criterion across ll standards, frameworks and best practices, Plastic bottles are commonly identified 3s among the argastsourees of pastc wast ina hotel after garbage bags, ane mare a sk of not being propery disposed ‘of, & milion tons of pastic end up inthe acesns each yen’ A millon pactic bottles ae discarded every minute Atheugh plastic hotties are recyclable, not enough is being ecycied and pasties nat infeitely recyclable. Furthermore, not all markets have adequate recycling faces. Switching to reusable bottles helps reduce the footprint af buying and discarding things in general “Taking action on plastic bottles bulls awareness as it's a commen plastic item for hotels andthe experience can be applied to cother items to g0 down a pati ree customer journey. How itis dane well ‘Single-use laste water bottles are not offered across hotel operations ether to guests or staff. ‘sa first choice they are replaced by reuse models feg, water canbe botted in reusable bottles r-house orby thie party orbe a mx of both r reusable alternatives, refillable water bottles are provided that can be refill from water dispenses in public reas and cori’ IF reusable options cannot be implementeé hotels should select alternatives based on life cycle comparison (sourcing of materi, production methods, waste management infrastructure aalable, ec} For instance, ia good recycling systems in place, the hotel may consider using 00% recycled plastic aluminium or terapaks ‘The WTTC & UNEP report "Rethinking ingle-se plastic products In tourism: impacts, management practices and recommendations” contains a series of decision trees (p28) to support deckion-making frttps//wtteorg/Portaly/O/ Documents/Reports/202Y/Rethinkng?205ngle-Use20Plastic2:20Products?.20ir20Travet<20ane2/20Toursm, dF ver-2021-06-15-13544-007), Whether this criterion is imalemented well takes into account what i feauble under the local context fog avalabily cof waste infrastructure local reguatory restrietions, ee). Hotels are encouraged ta search for better alteratves and innovative solutions to overcome issues encountered bythe end of the third year. “Tools and resources to support plastic reduction efforts are avilable from the Global Tours Plate Intative:hesas// -wwoneplanetnetworcorg/programmes/suitainable-roursm/¢labal-foursm-platis-nititve/soole-and-resources 9 Jambeck eta, 2015 Hotel Sustainability Basics ~ Marlres morermwen wry a vans place by use plastic min toiletry bottles across guestrooms, spa, gym and pool with better alternatives, sch as Bring Your Own program, reuse models (e¢ bulk liquid toiletry dispensers) and options compatible with local waste infrastructure “Why itis important Min toletry bottes ae a significant waste ofboth plastic and liquid soap. These bottes are challenging to recycle as hat filed bottles need tobe cleaned out and. even when clean and emoty they may stil all through the gaps during recycling ue tothe smal size Leftover soap in hese betes ako goes to waste, Replacing these bottles by bulk elspensers can help oreduce waste, save natural sources and cut costs “Taking ation on min toletry bottles us awareness sits a common plastic item for hotels an! the experience can be applied to other items to go down aplastic free journey. How itis done well Singlesse plastic min toletr bottles are not provided across guestrooms, spa gym and pool. ‘Asa fist choice they ae replaced by bulk liquid tolery dispensers, sale shampoo and shower bars (corectly portioned to reduce waste and not wrapped in plastic or encourage guests to bring thei own toler. Ifthe above options cannat be implemented, hotels should Slee alternatives based on if cycle comparson Vouring of -materals, production methods, waste management infrastructure avalable, ete) ‘The WTC & UNEP report "Rethinking single-we plastic products in tourism: impacts, management practices and recommendations" contains series of decson tees (p24) to support decision-making fttps//wtteorg/Portals/0/ Documents/Reports/202Y/Rethinkng?<205ngle-Use20Plaste220Products?20ir720Travel<20and?20Teursm, pd? ver-2021-06-15-13544-007), ‘Whether this criterions imalemented wel tes into account hati feasible under the local context (eg. valabilty ‘of waste infrastructure, local reguistory restrictions, ee) Hotee ave encouraged ta sexch for better alternatives and innovative slution to overcome sues encountered by the end ofthe third yes. “Tools and resources to support lactic reduction efforts are avalable from the Global Toursm Plats Inti: hetas// wiv oneplanetnet work org/programme/sustainable-oursmy/globa-tourm-plstice-tative/tools-and-esources Hotel Sustainability Basics ~ Marley Oe ir eee Reduce use of cleaning products with harmful chemicals for human health and the environment. Increase use of certified green cleaning products. Why itis important This ea common indicator standards with a strong environmental focus Guests typically donot lke the thought of toxic chemveas being part oftheir hotel stay. More importantly, overexposure ‘0 harmful chemicals can negatively affect the heath of housekeeping staf f harmful chemicals in leaning products enter rounding waterways, they can pove ahazard to aquatic fe and water quay, and alo reautin eutrophication, damaging ‘the atvractivenes of the routsm destination, ‘This indeator sao a step toward broader action on sustainable purchasing thats commonly found in sustainablity erteria scrosalindustrie How itis done well ‘A complete inventory of cleaning oroducts ie kep, slong with any proof tha they 6o not contin harmful chemicals and/ lor are certified as ervronmentallyfiendy by an internationally or nationally recognised ecoabel eg. FU-Eclabel. Nordic Swan, Green Sea, Crale2Cradl, etc} Cleaning products should avoid the following chemical of concer: 1 Formaldehyee Benzene Heavy metals ea, hexavalent chromium, o selenium; ether inthe elemental frm or compounds Por and Polyfluorelly Substances PFAS) Polychlorinated Bishenyls CBs) Alkyiohenetethoxyates (APEO) and/or acyhenoldervatives (APO) EDTA fethylene damn tetraacetate and its sats] and DTPA (Dlethylenetriamine pentaacetate) Phthalates 2butowyethanal 10, Quarternary ammonium sls that ae not readily degradable 1 Organic chlorine compounds anc hypochlorite: 12. Phosphate, hesphonate,phosshonie acid or phosphoric acid 13, Orone Depleting Compounds 14 Detergents containing more than 6% by weight of VOCS witha boling point lower than 150°C HF che hotel snot using all green cleining products it should be able to demonstrate that there hae een an increase in use ‘of green clearing products fram the previous yeur based on inventory record, An exceation for use of strong chemicl cleaning product i lowed nthe eae of heavy soling. gin ktchens oF bathrooms, and housekeeping staff should receive trairing on proper handling of clearing products and equipment as well at situations where hazardous waste or other health hazards est. Hotel Sustainability Basics ~ MarlMandatory with imp rn en ‘Vegetarian menu options are available for every course e.g. appetizer, main dish, dessert) and every section (12. breakfast, Lunch and dinner). If no F&B is offered, provide guests with information on vegetarian options at hotel ‘concessions and/or in restaurants inthe local vicinity, where available. How iis done well Hotelowned FAB outlets and offerings fg room service} provice vegetarian menu options for every course and every section foreakfast/lanch/dinne?) ‘Vegetarian options should be abalecleary for easy identification by guest. lFthere arene hoteLowned FEB outlets and offerings hotel concessions should offer vegetarian menu options ‘Should ne F&8 options be avaiable on property, hotel staff fg, concierge) ae aware of and provides guests with ‘information on vegetarian food options and restaurants in the local vicinity xu etal, 2021 12 Statist 2021 Hotel Sustainability Basics - March 2022,‘The People section focuses on actions that hotels should take in order to ensure they are making a positive contribution to the communities in which they are located. As each locality is unique in terms of its community demographics, infrastructure and needs, these two mandatory criteria are deliberately broad in focus and provide flexibility for hotels to identify where they can take action which will be most impactful. Tangible progress and expansion of programs should be shown by year 3, Mandatory with improvement ese tunities te participate 7 on ad Hotel contributes tothe community a minimum once per year. Guests are offered o (via volunteering, tours, financial or in-kind donation) Why itis important “The postive engagement ofthe community important fr the sustainability of Travel & Tourism business. In adeton, many guests want to make 3 postive carr bution to the places they vst. These opportune: for guest participation wil help bule awareness and understanding of sustainably ssues and the efforts implemented by the hotel This sa fst step ‘omard stronger guest engagement an sustalrablity as well as postive community impact A broad definition enables various topes to be addressed inthe context ofthe local community and destination The focus here son community impact eg supporting local infrastructure and socal community development “To promate guest appreciation and preservation of local natural and cultural heritage hotels can provide relevant inform ‘lon and interpretation and expiin appropriate tourist behaviour This experience ean then be extended to raising aware ress of potential negative impact of untesponsibie or unsustainable tourism suchas human trafficking, sexual exploitation, snd environmental cegraéston from improper tourist behaviour. How itis done well “The hote| demonsrats efforts to communieate the programs supported and the participation opportunities avaliable, Guest feedback is obtained and reviewed to improve hotel's sustainably offerings. Potental partner organizations (eg. chartes, NGOs, social entervses, etc) are assesced on ther surablty and relabity porte partnership, information ad interpretation of natural and cultura heritage, and appropriate tourt behaviour have been shared, theres documentary evidence (eg via printed or cial channel). Hotel Sustainability Basics - March 2022ee eee ere etn Identify best practices and implement at minimum one initiative to reduce inequalities n employment within ‘the hotel team ar the broader community va supply chan choices Why itis important “This criterion aligned with UN SOG 10 "Reduced Inequalities” and GSTC Bé Equal Opportunity, Reducing inequlties i lnnerently associated with embracing diversity and promoting inclusion of groups at rk af dlierimination. This sa theme ‘hat has come tothe forefront of €5G and sustainability sues “The topes important for hotels where diversity may be common for ine-ievel staf but not for management. Customers are diverse also. Reducing inequalities is broadly ted to several areas of important prinepes such as ant-harassment, accessility, equal opportunity and ani-discrimination This ritrion enables ahotel to identify issues related o every, lequty and inclusion, x best practices fortis topr begin wth logue fllowed by traning In action, the hotel wl be more equipped ta handle sues with ts workforce, commursty and customer base Beyond erect operations, hovels an havea wider impact on reducing nequalites through their purchases, Hotels ean support diverse ane local suppliers and increase purchase of ethesly produced air rade good: and services to contribute te the reduction af inequaltes inthe broader commurity How itis done well “Theresa record of activities held (eg meetings and dialogues plan) to identify best practices in reducing inequalities within the hott workforce and/or supaly chan ‘Theres a record of best practices that are planned for imple-rentation and atleast one implemented inttve to reduce inequalities within the hotels workfore and/or supply chain Equal opportunities for the hotel's workforce relate tothe offering of employment, training and promotion opportunities, irospective of the persons ag, sex. dssbilty. race, ethnic, origi, religion or economic or other status. Hotel Sustainability Basics - March 2022Section 2: Using the Hotel Sustainability Basics Criteria ‘The Hotel Sustainability Basis criteria are open source and freely available for any hotel company or property to adopt. They are intended to form the fist step in a sustainability journey and can then be expanded on to follow more ambitious pathways as set out by, for example Pathway to Positive Hospitality’ or the Global Sustainable Tourism Criteria, Becoming an official ‘supporter’ of the Basics Sere ar eee et eet Reece Se ete eee re ere Hotel groups, brands, operators or owners that represent a number of hotels can become offical, WTTC recognized supporters of the Basics and take steps to roll them out across their portfolios. Destinations or hotel associations can similarly become official supporters of the Basics and promote them to their hotel commurities and members. Entities that want to become official supporters of the Basics can apply directly to WTTC: sustainability@wtte.org Using the Basics at property level Hotel properties can dive into the Basics using the guidance in this document alongside the ‘Getting Started’ section of ‘this document. Green Lodging Trends Report Pore ar ce on ee eee around the world, From 2022 onwards, the Basics criteria will be embedded in the survey. This wil establizh a baseline for the current uptake of the criteria and, through additional questions relating to specific actions, Set ee Cnc Lette et es ee ane their progress and those which complete the survey will receive a bespoke benchmarking report where they ree ea rn eae ee ees Pee ae eee ee ee earn re ee earn ae Verification of the Basics Criter ‘The Basics Criteria have been designed so that a hotel anywhere in the world can pick them up and get started on their sustainability journey. In due course, more information on a potential verification process will be made available by WTTC so that those properties and companies that wish to have their participation in the Hostel Sustainability Basics Initiative verified independently can do so, This would be a first step towards obtaining more ambitious certifications, such as those accredited by GSTC, in the futur. Hotel Sustainability Basics - March 2022Section 3: Getting started Sustainability isa journey and through adoption of the Basics itis a journey that hotels can take together. This section sets out some simple steps which can be taken at property level to get started. © censity Your Sustainabity eam Identify staff members who would ned to be engaged to undertake each Basis cera Sustainability efforts are typically driven by a dedicated Sustainability Team that has representation from all functional departments as Ststarablty applicable to allaeas and often reques cose departmental collaboration For smaler operations sustainably efforts ry beled by a harapon or Amasador with prtipstion fom specie represetatives eros the departments © esignate clea Roles and Responsi For accountabilty, ensure that at least one person isin charge of getting the Basis criteria implemented. The day-to-day role ofthe persor-in-charge would preferably correspond with the criteria topic addressed for greater effectiveness and efficiency in rolling out actions (eg, Housekeeping departmental head and #9 Green Cleaning Products, Chefs/F&8 team and #0 Vegetarian Options} © Discuss the Basis criteria Find cut what your hotel sakeady doing and determine wich sues are the most important and relevant to your hotel and eases to address, Thisincludes ensuring that staff involved understand wel the rationale foreach criteria and now te dane well Inthe frst year of ermbaring onthe Basics, eight criteria need tobe addressed at ine, including 1 Management and Efficiency (2): Energy and #2 Water 2 Planet (4): #5 Linen Reuse, #6/7/8 Single-use Plastic (any 1of 3), #9 Green Cleaning Products and 0, Vegetarian Options 3 People (2} 1 Community Benefit and #12 Reduce Inequalities © scentity and Quantify Energy and Water Use ‘Obtain and record your energy and water consumption data from invoices or meter readings. Refer to the Hotel Carbon Measurement Initiative (CM) methodology for the energy types that need to be included and unit conversion factors that are relevant to your hotel eg converting tres of diesel to kWh) Refer to the Hotel Water ‘Measurement Initiative (HWM) methodology and use the calculation tool to asst your hotel in quantifying your water footprint. © identify and Quantify Waste and Carbon. roceed to add measurement and reduction of waste and carbon by the end of the third year that your hotel participates in the Basics. Refer to the HCMI methodology and use the calculation tool to quantify your carbon footprint. Refer to Hotel Waste Measurement Methodology (HWMM] to find out how to collect, report and validate waste data, including that of food waste. © Research on the Criteria and Associated Best Practices, Approaches, and Resources ‘There are many ways to improve ahotels energy, water, waste and carbon performance (Barc #l-), benefit the community and reduce inequaties (asics Mand 2). Check out industry standards and frameworks such 38 GSTC Criteria for guidelines to incorporating related processes for continuous improvement and Travalysts Sustainability Attributes for direct, applicable best practices or actions thatthe hotel can take. @ Establish an Action Plan. Select and prioritize sustainability actions that are most relevant and feasible for your hotel and plan out the implementation process, which should include clear roles and responsibilities for staff, and a review and follow- Lup process for continuous improvement. Refer to the Sustainable Hospitality Alliance's Pathway te Net Positive Hospitality to identify how # hotel owner and operator can advance your sustainability action plan over four stages to achieve net positive impacts © Provide Tools and Training to Staff Incorporate newly required actions (e.g, linen reuse) into Standard Operating Procedures (SOPs) and conduct training to help staff understand why sustainability is important and how it would be embedded in their day-to-day responsibilities. Conduct feedback sessions with staff to improve processes. Hotel Sustainability Basics - March 2022,© nage Guests, supplies and Leal Community Partners Ident ways to matvate guests and spplerst particpatein your sustainability efforts t ull the Basis Refer to elevant GSTC Criteria unde the plas of Socleconomic pact and Cita impacts and ravajats Sustainability Attributes for Destration& Community for best practice atrbutes tat could be conducted © Monitor and Review Progress During Hotel Team Meetings. Meet a least annually, and to be more effective, monthly or quarterly to monitor and discuss progress on each criterion that is being addressed by your hotel ® communicate Your Sustainability Program and Progress Publicly. Accurate promotion of your sustainably efforts and transparent communication of sustainably progres re crucial to gaining consumer support trust and confidence. Ensure that your sustanablty statements are based on Sctual implementations and ts records © improve Your Sustainability Program and Fulfil All Basics Criteria. Obtain feedback on your sustainability program from stakeholders (eg survey staf, guests, and supplies) and expand your sustainability program fom filing a minimum of eight Basics criteria your frst year to completing All twelve crteriaby the end of your third year, Hotel Sustainability Basics - March 2022,‘Appendix: Alignment with other frameworks The chart below indicates where Hotel Sustainability Basics criteria support directly or as an inital step, progress towards criteria from other frameworks The frameworks reviewed include: Pathway to Positive Hospitality Sustainable Development Goals. Teens ea 1. LOASustainabilty Standards 2. Forbes Travel Guide Sustainability Standards 3. Travalyst 4, Booking.com 5. Google 6 UNESCO/Expedia Pledge 7 @stc 3 9, Notes: + Google has a set of prescribed criteria but also recognises hotels which are GSTC-certified, So while Criteria #9, ‘Mand #2 are not represented by the Google framework, they are within GSTC. «The Pathway to Positive Hospitality is currently only focused on environmental elements and as such the People’ criteria are not relevant. Hotel Sustainability Basics - March 2022,Appendix 2: References and Sources Hydrofinity (nd). Why Water Conservation Matters for the Hospitality Industry. Xerostech. Available a: htps://www, xerostech com/hydrofinity-blog /why-water-conservation-matters-hospitalty-industry Jambeck, J. Geyer, R, Wilcox, C, Siegler, T.R, Perryman, M., Andrady, A, ..& Law, K.L. (2015). Pastic waste inputs from land into the ocean. Science, 347(6223), 768-771 Available at: http.//science sciencemag.org/content/347/5223/768 Kaza, Silo, Lisa Yao, Perinaz Bhada-Tata, and Frank Van Woerden (2018). What a Waste 2.0: A Global Snapshot of Solid Waste Management to 2050, Urban Development Series, Washington, DC: World Bank. dot01596/978-1-4648, 1829-0, License: Creative Commons Attribution CC BY 3.0 IGO, Available at- kn ridbank.on handle/10986/3037 Statista (2021) Vegan Food Market: Global Market Value 2025. Available a: https://www statista.com/statisties/1280275/_ value-of-the-global-vegan-food-market/ Sustainable Hotel Alliance (2017), Global Hotel Decarbonisation Report. Available at: https://sustainablehospitalityaliance, ‘tg /resource/lobal-hotel-decarbonisation report, ‘The Guardian (2077). A Million Bottles a Minute: Worlds Plastic Binge 'as Dangerous as Climate Change’. Available at bhttosy//wwn.theguardian com/environment/201/jun/28/a-million-a-minute- worlds-plastic-bottle-binge-as-dangerous- as-climate-change Upadhyay, A, & Vadam, C. (2015), The role of energy consumption in Hotel Operations In 22nd International Annual EurOMA Conference (pp. M0). 22nd International Annual EurOMA Conference]. European Operations Management. Conference (EurOMA), Available at: https,//eris brighton acuk/ws/portalfles/portal/485477/ELrOMA-Fullspapers.pdf World Food Programme (2019). 2019 - Hunger Map, Available a: https://www.wfp org/publications/2019-hunger-may WWF (2021). Driven to Waste: The Global Impact of Food Loss and Waste on Farms, Available at: ttps//wwvw. worldwide org/publications/driven-to-waste-the-global-impact-of-food-loss-and-waste-on-farms Xu, X, Sharma, P, Shu, S. Lin, T-S., Cals, P, Tubiello, F.N, Smith, P, Campbell, N. & Jain, A. K (2021), Global greenhouse {25 emissions from animal-based foods are twice those of plant-based foods. Nature Food, 2(9), 724-732. httpsy//dol Hotel Sustainability Basics - March 2022,Appendix 3: Frequently Asked Questions (Technical) @ Why have 1a criteria been selected? The 12 criteria have been selected following an intense process of industry review and based on ther significance as actions which represent a base level of sustainability activity that all hotel should be undertaking They represent both back of house and guest facing activities, bth of which are critical to making real sustainability progress, and include both environmental and social aspects. During the review process it became clear that reducing the number of criteria would compromise the robustness of the initiative, by eliminating some key and fundamental actions, but a phased approach has been suggested to allow time for the full set to be implemented. Furthermore, any more ‘would dilute the focus and overwhelm those trying to put them into practice, © Wry are some mandatory from the outset? Is vecognsed that te eter although basic in nature, wl stl take tne and effort to implement particulary in hotels which are starting out on thei sustarablty ourey Fo his reason, 8 of the enter should be place thin the fist yea of plementation, andthe remaining 4by year thee, Theres lenin terms of which era hotels may choose to pros for yea © Wy the heavy focus on environmentalindicators? Ten cf the i teria ae actions related tothe envionment. This because, for hotels inthe fia stages of Sustiabilty actions and planing regs of hotel type or location, geting to rps wth environmental impact ital That sai the Soil elements of sustanabity ae aso an extremely important part of any sustanaiity program so shuld be bait inte consideration fom the outset @ Wty arene speci actions listed forthe action plans fr anergy, water, waste and carbon? Each hotel should develop its own ation plan based ont current proceses and performance, andthe specific requirements of ts bulding and location For this reason there ino stipulated action tobe taken However, the most ad least commnon practices in each region will be identified though the 2022 Green Lodging Tends Report and further guidance given on where hotels can start out with their action planning in each area. © Why is measurement a focus for energy, water and carbon but not waste? Its recognised that measurement of wast ina hotels a challenging undertaking. Guidance is provided by the WWE Hotel Waite Measurement Methodology, however establishing the relevant systems and proceses i deemed to be more advanced than ‘basic. AS such, For waste, the intial focus shouldbe to identify waste streams and tak ations to address them directly © Why is only atinen reuse program required, rather than one which includes towels? In many hotels a reuse program which includes towels and linen can be implemented, However, itis recognised that for a starter program linen is more simple in terms of the items involved and how to communicate to staff. Towels come in varying sizes and uses (eg hand towel, bath towel, swimming towel etc) and ensuring correct implementation of a reuse program can be complex. © wy are there three indicators focusing on single use plastics alone? Public awareness of single use plastics is igh anc many companies have commitments in place to reduce of eliminate therm By separating them out inte tree criteria (only one of which needs to bein place by year hotels fellowing the Hotel Sustainability Basics (the Basics) can priorities the area of single use plastic which are most relevant to ther context, or where most progress has been made already © why does the criteria focus on vegetarian food not vegan, and why seasonal produce? Reduction of meat consumption isa key means for hotels to reduce their carbon footprint, and providing vegetarian options i a fist step to this, as well as being an important element of customer choice. While local sourcing and seasonal produce are important considerations, defining ‘ocal and ‘seasonal is highly context based and beyond the scope of the ‘basic’ criteria is there no focus on local sourcing and © wy are the social indicators so broad? As recognised above, social sustainability should be a key part of any hotes sustainability plans from the outset. However, the needs of local communities and the workforce wil fer from hotel to hotel, as will the opportunities for specif actions to be taken For this reason, the criteria are broad and allow a high level of flexbilty or a property to define its own actions inthis area, The ‘Basics’ do requite that measurable progress takes place between year land year 3, and the expectation is that programs evolve and expand over time. Hotel Sustainability Basics - March 2022Why is green transportation not covered? Offering or promoting green transportation options to guests isan element of sustainable practice, however itis not recognised as being one of a small set of fundamental criteria to be adopted as a frst step. Guests may find their ‘own information on public transport easly, and in some cases a property’ location may mean public transport i= not an option. Supporting or providing ‘green’ transport such as eco-friendly vehicles would come as part of a more advanced sustainability program Why is a green housekeeping program not include The definition of a ‘green’ housekeeping program is broad and can be interpreted in several ways. A green housekeeping program can be seen a: an evolution of a linen reuse program, requiring more complexity in Standard ‘Operating Procedures and a more complex communication strategy with guests. As such itis not deemed to be a basic action to be taken, but something to be considered as a next step. Why are the expectations different between the first and third years of engagement in the ‘Bas Sustainability is an ongoing process of improvement, and this i reflected in the structure of the ‘Basics, Some hotels may be ina position to have all 12 criteria in place in year |, but others may face challenges bazed on local context (eg availabilty of replacement items for plastics) which wil require more time to solve. How is the risk of greenwashing mitigated, given that th should be taken? The Hotel Sustainability Basics is not a certification scheme, its an open source resource for hotels and hotel companies to use in order to get started on sustainability. It provides the common denominator of actions hotels should be taking at the minimum in order to ensure that their operations can be sustainable in the long term. In due course, those implementing the Basics! may choose that their compliance with these minimurn criteria is verified, and as such show that they have embarked upon their sustainability journey. ies’ only represent the very first steps a hotel What happens once a hotel has the ‘Basies'in place? Ahotel which is complying with the basic criteria should then continue its sustainability journey using one of the ‘many resources or certification schemes available. The Sustainable Hospitality Alliance's Pathway to Net Positive Hospitality provides an excellent roadmap to be followed and the Global Sustainable Tourism Council (GSTC)' criteria for hotels provide the gold standard in terms of how sustainability should be delivered. Many of the online platforms have developed their own criteria, standards and certifications (Travalyst, Booking.com, Google among ‘others) which may also be followed