CODE OF CONDUCT
CHAPTER 30 – Agenda 21
“Earth Summit 92” or “Eco 92”
The action plan approved by the Heads of State attending the UN Conference, held in Rio de Janeiro from 3 to 14 June 1992, found that the best way to achieve the goals of Sustainable Development is development, adoption and implementation by industry voluntary codes of environmental conduct.
Itineraries Charming Hotels Association Code of Ethics and Conduct Environmental
The Hotels, Inns and Ecological Refuges that are part of this Association, recognizing the need to preserve the environment for survival of this and future generations, whereas the basic principles of environmentalism are closely related to modern concepts of efficiency, undertake to adopt the environmental attitudes in this Code of Ethics and Conduct Environmental, seeking a common goal and not the conflict between environmental preservation and economic development.
1. 1. Ensure the support and participation of key partners, directors and managers in the implementation of this Code and provide access to the program to all who provide services to the company.
1.2. Incorporating environmental principles to administrative practices and training programs of staff, who must be educated to perform their activities in an environmentally responsible.
1.3. Appoint an overall responsibility for environmental management of the company and appoint a key for every aspect of the program: energy, water and waste.
1.4. Setting targets to be met, establishing priorities and deadlines for application, in accordance with existing equipment and facilities, location and economic and financial conditions of the company.
1.5. Monitor the progress of the program and inform participants about the results achieved in regular meetings.
1.6. Encourage all who work for the company to collaborate with the program, involving families in contests environmental preservation, rewarding the best performers.
1.7. Identify and reduce environmental impact, planning and construction of new projects in the preservation of scenery, flora, fauna and culture.
1.8. Make a checklist of all equipment, rooms, bathrooms and other rooms, checking for environmental impacts or unnecessary waste of energy and water.
1.9. Control and reduce the use of adverse environmental products as asbestos, CFCs, pesticides and toxic, corrosive, infectious, explosive or flammable.
1.10. Respect local and religious and historical objects, the local population, its history, tradition and culture.
1.11. Minimize the risk of negative environmental impacts by guests and visitors:
(I) making available information and literature prepared by the hotel, on the region, wildlife, flora and local culture;
(Ii) reducing the size of the groups;
(Iii) avoiding times of highest concentration of visitors;
(Iv) avoiding environmental areas to visit unsupervised;
(V) instructing the guides to take corrective actions.
1.12. Deployed the system, informing guests of the hotel on the accession to the environmental protection program, making it clear that the success of this initiative will depend, too, of his participation, and inviting to those who demonstrate greater interest, make a list of their observations environmental impacts still exist and that eventually can be avoided.
2.1. General awareness of the need to conserve energy slogan that must appear on all administrative and operational manuals of the company.
2.2. Establish a task force for Energy Conservation, which includes the General Manager, responsible for the item in the environmental program energy, the head of maintenance, and one representative from each sector of the company.
2.3. Develop an action plan establishing a sectoral deadline for implementation of actions at no cost and a schedule of investments for the deployment and low cost actions.
2.4. Develop schedule of investment and deployment for the actions, which despite its apparent high cost, may increase energy conservation and cost reduction, giving priority to the fastest return on invested capital.
2.5. Using alternative energy (solar and wind), which should be incorporated wherever possible in the planning of new buildings and facilities.
2.6. Avoid individual electric heaters.
2.7. Using a sauna and a wood heating where appropriate.
2.8. Regulators use equipment energy consumption.
2.9. Reduce unnecessary lighting, with the installation of automatic controls such as timers or occupancy sensors in low traffic areas, small spaces and in operational areas, and photo electric cells in the outer areas.
2.10 Replace conventional light bulbs by low consumption, starting in areas that stay lit for longer perídos and constants.
2.11. Reduce indirect energy consumption, offering natural products produced in the region, especially vegetables.
3.1. Evaluate the efficiency of your hotel and water consumption, considering that depending on the efficiency in the use of the facilities water consumption can vary from 60 to 220 m 3 bed / year.
3.2. Estimate the water consumption in guest bathrooms, kitchens, laundry, other service areas, gardens and swimming pool.
3.3. Check the best ways to save water, estimating the cost and potential savings.
3.4. Install consumption meters in places of greater use.
3.5. Avoid unnecessary exchange of bathing suits, leaving the decision of the guests when it should be changed.
3.6. Encourage the participation of guests in the reduction of water consumption for warning that his collaboration is good for the hotel is even better for the environment.
3.7. Collect and use rainwater whenever possible.
3.8. Check frequently for leaks even in swimming pools.
3.9. Use detergents with less environmental impact and stop using disinfectants and other chemicals unnecessary.
3.10 Develop an action plan establishing a sectoral deadline for implementation of actions at no cost and a schedule of investments for the deployment and low cost actions.
3.11. Develop schedule of investment and deployment for the actions, which despite its apparent high cost, can reduce water consumption and cost reduction, giving priority to the fastest return on invested capital.
3.12. Include in the schedule of investments in the medium and long term:
(I) substitute equipment, showers and low-pressure showers and toilets;
(Ii) install infrared sensors in the presence of sinks;
(Iii) replace the traditional treatment of chlorine and algaecide for water ionization equipment.
4. Solid waste and effluent
4.1. Adopt at all administrative and operational procedures, the “3 Rs” of environmental awareness: Reduce, Reuse and Recycle.
4.2. Identify all activities and locations that generate solid waste.
4.3. Eliminate the indiscriminate burning of garbage and pastures and stop deforestation with deforestation and environmentally irresponsible.
4.4. Avoid using disposable products, such as “one way”.
4.5. Analyze the “flow” of solid waste at the hotel, identifying the main components of the waste produced, glass, paper, plastic, organic matter, etc..
4.6, analyze the demand for recyclable materials (scrap, “scavengers” of paper, glass, aluminum and charities).
4.7. Identify the following aspects linked to the trash:
(I) what materials are recyclable;
(Ii) as to be collected – separate or mixed;
(Iii) the minimum amount of interest to “collectors” and others.
4.8. Determine personal, local, containers and equipment needed for the collection, temporary storage and routing / disposal of waste.
4.9. Develop a Plan of Action, a program with easy to understand, taking into account local regulations to be implemented gradually, in which are established targets to be achieved in the short, medium and long term.
4.10. Seek the participation of the neighbors, sharing the place of storage and its costs, where possible, providing reach volumes that reduce time and frequency of collection.
4.11. Create a recycling program for easy assimilation and acceptance by the users through clear identification of waste containers, indicating the type of material to be packaged in the same and placing the appropriate number of containers in appropriate locations.
4.12. Involving guests in the program, encouraging them to participate in it through the hotel information.
4.13. For new projects in regions not served by municipal sewer, give preference to environmentally friendly septic tank installation.
4.14. Add bacteria consuming the organic material was traditionally minimizing environmental impact.
4.15. Eliminate any leaks of untreated sewage or chemicals harmful to health, the sea, rivers, and especially near water sources and water reservoirs.
4.16. Establish procedures and monitor the leakage of stored chemicals and oils.
4.17. Monitor the quality of water used discharged out of drains and sewage system.
4.18. Take care that the CFCs are collected from discarded equipment, giving an adequate final destination to them.
4.19. Eliminate all sources of noise by taking the actions necessary to eliminate the noise, especially at night.
4.20. Include in the schedule of investments in the medium and long term:
(I) install carbon filters on exhaust in kitchens and equipment for water treatment;
(Ii) replace the types of refrigerants that do not harm the ozone layer.
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World Commission on Environment and Development, 1987
Meeting the needs of the present without compromising the needs of future generations.