A1.1 Strictly abide by national laws and regulations on environmental protection, energy conservation, health, epidemic prevention, food, fire, planning, etc., and all licenses are complete and qualified.

A1.2 The highest manager of the hotel must appoint a special person (green representative) is responsible for the enterprise's task of creating a green hotel, the hotel has a green work plan, a clear environmental goals and action measures, sound rules and regulations on public **** safety, food safety, energy saving, environmental protection, and constantly updated and developed, the hotel managers regularly check the realization of the goals and the implementation of rules and regulations. The hotel managers regularly check the realization of the objectives and the implementation of the rules and regulations.

A1.3 The hotel has a training program on public **** safety, food safety and environmental protection, and all staff participate in the program to improve the safety and environmental protection awareness of the staff; the person in charge of the creation of a green hotel must participate in the training and education on safety and environmental issues.

A1.4 The guest activity area encourages and guides customers to green consumption in the form of notices and publicity boards, so that customers care about green actions. After the hotel is awarded "Green Hotel", the plaque must be placed in a conspicuous place.

A1.5 The establishment of green hotel related documents and files.

A2 Water Conservation

A2.1 Actively introduce new water-saving equipment, take a variety of water-saving measures to strengthen the recycling of water resources.

A2.2 The total amount of water used in the restaurant is registered at least once a month, and there are clear standards and implementation of the amount of water per flush in the toilet compartment, the flow of water per minute from the faucet, the flow of water from the bathtub faucet, the amount of water used in the urinal, and the amount of water used in the dishwasher.

A2.3 The main sources of water consumption in the hotel are guest rooms, kitchen cleaning and tableware washing. All major departments should have quota standards and accountability for water consumption.

A2.4 Water consumption in the hotel should be monitored at least once a month, a water metering system should be established, and the water consumption status should be recorded and analyzed.

A2.5 Strictly prohibit water leakage from faucets.

A3 Energy Management

A3.1 The hotel should have an energy management system report, at least once a year to do the electricity balance monitoring, the main departments have electricity, coal (oil) energy consumption quota and responsibility system.

A3.2 Ventilation, refrigeration and heating equipment should be strengthened daily maintenance and cleaning management, with monitoring system, the sealing of cold cabinets and windows should be inspected every year, and write an inspection report.

A3.3 Sound energy use metering system in the hotel.

A3.4 Actively adopt new energy-saving technologies, and enterprises in a position to do so should use reusable energy (solar heating devices, geothermal, etc.) systems.

A4 Environmental Protection

A4.1 Hotel sewage discharge, boiler smoke and dust emissions, waste heat gas emissions, kitchen air pollutant emissions, noise control to meet the relevant national standards.

A4.2 Bathing and washing products do not contain phosphorus, and the use and dosage are correct to minimize the impact on the environment.

A4.3 Refrigerators, air conditioners, chillers and other environmentally friendly equipment and supplies are actively used.

A4.4 Indoor greening and environmental coordination, no decorative pollution, air quality in line with national standards.

A4.5 The greening coverage rate of outdoor greenable land reaches 100%.

A5 Garbage Management

A5.1 The hotel should control and manage the garbage through garbage classification, recycling and reducing the amount of garbage.

A5.2 The hotel establishes waste separation and collection equipment for recycling, and employees are able to separate waste according to refined criteria.

A5.3 Publicize the separation of garbage to customers.

A5.4 There is a special storage place for hazardous waste such as waste batteries.

A6 Green Rooms

A6.1 There is a non-smoking guest room floor (non-smoking small building).

A6.2 Disposable guest products such as toothbrushes, combs, small soaps, slippers, etc. and guest cotton fabrics such as towels, pillowcases, bedsheets, yukata, etc. in the rooms are replaced according to the wishes of the customers to reduce the frequency of washing.

A6.3 Change (using biodegradable materials), simplify, or cancel the packaging used for living and bathroom supplies in guest rooms.

A6.4 Place green plants that are beneficial to the human body.

A6.5 Supply clean drinking water.

A6.6 Adequate lighting in the guest rooms, a good fresh air system, closed indoor odorless, no noise, the pollutants and harmful gases are detected in line with national standards.

A7 Green Dining

A7.1 The restaurant has a smoke-free area, with smoke-free signs.

A7.2 There is a good ventilation system in the restaurant, no fume odor.

A7.3 Ensure the sale of quarantine-qualified meat food, strict vegetables, fruits and other raw materials import channels to ensure food safety. In the hall in a prominent position to set up the notice board of outsourcing raw materials, labeling the main raw materials such as the name, supplier, telephone, quality inspection status, time of purchase, shelf life, place of origin and so on.

A7.4 Actively adopt green food, organic food and harmless vegetables.

A7.5 Not to sell wild protected animals whose sale is prohibited by the state.

A7.6 Formulate green service specifications, advocate green consumption, and provide services such as leftover food packing service and wine storage.

A7.7 Not to use disposable foaming plastic tableware and disposable wooden chopsticks, and actively reduce the use of disposable towels.

A7.8 men and women in the restaurant bathroom, clean and odorless, bathroom area and toilet space and restaurant area into the right proportion, bathroom supplies complete and in line with environmental requirements.

A8 Green Management

A8.1 The hotel should establish an effective environmental management system.

A8.2 The hotel should establish a positive and effective public **** safety and food safety prevention, management system.

A8.3 The hotel should establish purchasing staff and supplier monitoring system, and try to use green food and environmental protection products.

A8.4 The hotel actively adopts green design.

A8.5 The green actions of the hotel are positively endorsed by the society, and the comprehensive satisfaction rate of customers to the hotel reaches more than 80%.