green hotels (hotels) refer to hotels (hotels) that take sustainable development as the concept, integrate environmental management into hotel management, apply the concepts of environmental protection, health and safety, adhere to green management and cleaner production, advocate green consumption, protect the ecological environment and rationally use resources. Its core is to provide customers with green rooms and green restaurants that meet the requirements of environmental protection and human health, and to strengthen environmental protection and rational use of resources in the production process. Green hotels (hotels) are international "ecological signs" and environmental brands.

green hotels (hotels) have three main characteristics: safety, health and environmental protection. Safety is a basic feature of green hotels (hotels), and the main concern is the public safety and food safety of hotels (hotels) industry. Health refers to providing services and products beneficial to the physical and mental health of the public for consumers in the hotel industry. Environmental protection mainly refers to hotels (hotels) in the course of operation to reduce environmental pollution, save energy and reduce consumption, and maximize the use of resources. At the same time, because the creation, implementation and maintenance of green hotels (hotels) will be a continuous development process, according to the different degrees of improvement made by enterprises in providing green services and protecting the environment, green hotels (hotels) are divided into five levels: A level to AAAAA level * * * to encourage enterprises to make continuous efforts.

the principles of green hotels (hotels) are: consciously implement environmental protection laws and regulations, and do not pollute the surrounding environment; Hotel management does not cause nuisance problems, uses clean fuel and does not burn raw coal; Do not engage in wild animal and plant food that is explicitly prohibited by the state; Do not use disposable foaming lunch boxes and disposable tableware that wastes resources, and tableware has complete disinfection measures; Actively manage green pollution-free food to make the dining table pollution-free; Advocate economy, and actively advise customers to take away surplus food; Clean environment, fresh air, reflecting the green style; The waiter's clothes are neat, and there are environmental public welfare posters or warnings indoors and outdoors; Carry out standardized management, in line with health and epidemic prevention standards.

I. Grading and labeling

Green hotels (hotels) are divided into five grades, which are A, AA, AAA, AAAA and AAAAAA * * according to the efforts made by enterprises in providing green services and protecting the environment. AAAAA is the highest level.

1 and A

indicate that the hotel complies with national laws and regulations on environmental protection, hygiene and safety, and has started to implement some measures to improve the environment, and has made time commitments on key environmental principles.

2. AAA

indicates that hotels (hotels) have made some efforts in providing green services to consumers and reducing the impact of business operations on the environment, and achieved initial results.

3. AAA

indicates that hotels (hotels) have made fruitful progress in ecological protection and rational use of resources through continuous practice, and are in a leading position in the hotel (hotel) industry in this region.

4. AAAA

indicates that the services and facilities of hotels (hotels) have been highly recognized by the society in the practice of improving ecological benefits, and new initiatives have been constantly put forward, which is in the leading position in the domestic hotel industry.

5. AAAAA

indicates that the ecological benefits of hotels (hotels) are in a leading position in the world hotel industry, and its continuous improvement measures have been adopted and imitated by hotels at home and abroad.

2. Evaluation methods and management principles

1. The evaluation of green hotels (hotels) adopts the method of voluntary application by enterprises and organizes relevant personnel to participate in training to evaluate enterprises.

2. Enterprises carry out implementation activities with reference to the evaluation conditions and self-evaluation forms of green hotels (hotels). Enterprises according to the implementation results, fill in the relevant evaluation materials submitted to the municipalities (prefectures) selection and commendation leading group. On the basis of local and municipal selection, the selection and commendation activities of the autonomous region will be carried out. Where the declaration by the autonomous region in recognition of the "green hotel (hotel)" shall apply to the local, municipal propaganda department, environmental protection administrative department, after passing the examination, reported to the autonomous region selection and commendation leading group office.

3. The Propaganda Department of the Party Committee of the Autonomous Region and the Environmental Protection Bureau of the Autonomous Region jointly form the "Green Hotel (Hotel)" selection and commendation leading group, which is responsible for the guidance, coordination and evaluation of the selection and commendation activities. The deadline for recommending "green hotels (hotels)" is May 31th every year.

4. After the leading group for selection and commendation of the autonomous region conducts a written review of the materials, it appoints an audit team to conduct on-site review of the enterprise, issue a review report and determine the grade.

5. An enterprise is rated as a grade. If the enterprise is composed of several branches, it should be rated according to the actual situation of each branch. If it is a chain store, it can be declared in a unified way and evaluated once.

6. The office of the Leading Group for Selection and Commendation of the Autonomous Region shall summarize the recommendation opinions of all localities and cities, and examine and approve the recommended hotels. After examination and approval, the "green hotel (hotel)", jointly issued by the Propaganda Department of the Party Committee of the autonomous region and the Environmental Protection Bureau of the autonomous region, awarded the corresponding level of green hotel (hotel) logo medals, and published in the relevant media.

7. The leading group for selection and commendation of the autonomous region guides and supervises the creation of "green hotels (hotels)" in the whole region, and is responsible for organizing activities such as training, study, exchange, inspection and daily guidance for the creation of "green hotels (hotels)" in the whole region. The evaluated green hotels (hotels) shall be reviewed once every two years. If they meet the requirements, the titles shall be retained; if they do not meet the requirements, the titles shall be cancelled. During this period, at the application of the enterprise, promotion evaluation can be arranged.

8. Signs of green hotels (hotels) shall be uniformly produced and issued by the leading group for selection and commendation of green hotels (hotels) in the autonomous region. No unit or individual may use them without authorization or permission.

9. During the use of the logo, once an enterprise finds any behavior that does not conform to the standard or directly or indirectly damages the interests of consumers, it will be given warning, demotion and delisting according to the seriousness of the case. Major safety accidents and major service quality accidents occur in hotels, and star-rated hotels (hotels) are subject to star-rated reduction or cancellation of the title of star-rated hotels, and shall not participate in the assessment or be rated as green hotels (hotels) within one year.

III. Evaluation conditions

(1) Green management

1. Abide by the rules and regulations. The top management of the hotel (hotel) promises to strictly abide by the relevant national laws and regulations on environmental protection, energy saving, sanitation, epidemic prevention, food and so on, actively improve the environmental quality of the unit and effectively carry out pollution prevention work.

2. Formulate regulations. Green hotels (hotels) should formulate the objectives and indicators of creating green hotels (hotels), establish and implement rules and regulations on environmental protection, energy saving, consumption reduction and advocating green consumption, and there must be a special person (green representative) issued by the top management responsible for the task book of creating green hotels (hotels) in this enterprise; Have created a green work plan; Have clear environmental objectives and action measures; There are sound rules and regulations on public safety, food safety, energy saving and environmental protection, which are constantly updated and developed; There are records of hotel managers regularly checking the realization of objectives and the implementation of rules and regulations.

3. Actively adopt the green hotel (hotel) quality management system. The top management shall ensure that a manager is in charge of the creation, implementation and operation of green hotels (hotels) and establish a leading group for the creation activities. Each department has personnel responsible for green management tasks to form a management network. Managers at all levels should regularly check the operation of all departments of the hotel, keep records, take corrective measures and achieve results.

4. full participation. Every year, hotel leaders and employees participate in various forms of environmental training to continuously improve employees' awareness of safety and environmental protection. Hotel employees actively participate in environmental protection public welfare activities, combined with "six? Five "World Environment Day and other important environmental protection anniversaries, individually or jointly with relevant units to carry out various environmental protection theme activities, and the number of employees participating in each activity should be above 51%. At least once a year, the hotel holds a staff meeting or theme activity with the theme of environmental protection, and carries out a green activity with the theme of energy saving and consumption reduction with the participation of all employees.

5. Strengthen study and training. Combined with the actual situation of the hotel and the requirements of the national environmental protection development, in the form of setting up an "environmental protection school", all employees in the hotel are given comprehensive environmental awareness education and technical training on environmental protection, energy saving and consumption reduction. Buy or subscribe to manuals, books, newspapers, magazines, audio-visual materials, etc. on environmental protection every year, and ensure that employees and customers can easily update environmental protection information.

6. Environmental protection publicity for being kind to others. The main public places and related places of the hotel should have publicity columns, billboards, decorations or materials to protect the environment and create green hotels (hotels), and the guest activity area should encourage and guide customers to make green consumption in the form of notices and billboards, so as to make customers care about green action notices and text descriptions. After the hotel is awarded "Green Hotel (Hotel)", the plaque must be placed in a conspicuous place.

7. Create a file. Establish a set of relatively complete files (words, pictures, audio-visual materials, etc.) on the work plan, ideas, implementation process and work summary of green hotels (hotels).

(II) Saving Water

1. All major departments should have water quota standards and responsibility systems, and relevant personnel should regularly register water consumption, strengthen water management and save water resources. The main departments of the hotel's water consumption should have the quota standard and responsibility system for water use. Establish a water metering system, and record and analyze the water use situation.

2. Actively introduce new water-saving equipment and use it according to the instructions to achieve the minimum water consumption. Take a variety of water-saving measures to strengthen the recycling of water resources.

3. The departments concerned with high water consumption should install water meters independently.

4, put an end to the faucet dripping, run away.

5. Hotels (hotels) with swimming pools should have regular water consumption records.

(3) Energy management

1. Hotels should regularly monitor the total power consumption, and all major departments have electricity and coal (oil) energy consumption quotas and responsibility systems.

2, ventilation, refrigeration and heating equipment should strengthen the daily maintenance and cleaning management, regular cleaning, inspection and cleaning.

3. Improve the hotel's energy consumption metering system, and install electricity meters in major departments to control energy consumption.

4. actively adopt new energy-saving technologies, and enterprises with conditions should use reusable energy sources (such as solar heating devices and geothermal energy) systems.

(4) Environmental protection

1. Hotel sewage treatment, boiler smoke and dust emission, waste hot gas emission, kitchen air pollutant emission and noise emission must meet the national and local emission standards.

2. Actively promote and use bath and washing products without phosphorus and organic matter exceeding the standard, so as to reduce the impact on the environment.

3. The indoor greening is in harmony with the environment, and there is no decoration pollution, and the room air quality meets the national and local standards.

4, refrigerators, air conditioners, water chillers, etc. actively adopt environmental protection equipment and supplies.

5. The green coverage rate of outdoor green land is over 95%, and chemical herbicides and fertilizers are not allowed around the business site.

6. Use environmentally-friendly recycled paper as much as possible for room paper and sanitary paper, and actively use degradable plastic products.

(5) garbage management

1. Hotels should strengthen the control and management of garbage through garbage sorting, recycling and reducing the amount of garbage. Employees can classify and discard garbage according to detailed standards and establish garbage sorting and collection facilities for recycling.

2. publicize the classified disposal of garbage to customers, so that waste batteries can be collected in a unified way.

3. Food waste and kitchen waste are actively packaged in independent containers.

4. Bathroom products are actively packaged with recyclable or degradable materials.

5. There is a special storage point for hazardous wastes

(6) Green guest rooms

1. The hotel should set up green guest rooms which are not less than 21% of the total number of guest rooms, and mark the words "Green Guest Room" in a prominent position outside the guest rooms. The standards are: no smoking in the guest rooms, adequate lighting, good ventilation system and green plants beneficial to human health. There is a smoke-free guest room floor or a small smoke-free building.

2. Disposable guest articles such as toothbrushes, soaps, combs and slippers, and guest cotton fabrics such as towels, pillowcases, bed sheets and bathrobes should be replaced according to customers' wishes, so as to reduce washing times. It is recommended to use reusable slippers and clean and disinfect them regularly.

3. Cancel plastic envelopes, plastic shoe polishes and disposable non-degradable plastic laundry bags, and actively use pollution-free and renewable substitutes.

4. There should be environmental protection tips or warning signs in the green rooms, and there are environmental protection publicity materials or newspapers and books related to environmental protection.

5. Supply clean drinking water.

6. When the guest room is closed, there is no odor or noise in the room, and all pollutants and harmful gases are detected in accordance with national standards.

(7) Green dining

1. There is a good ventilation system in the dining room and there is no smell of oil smoke.

2. The restaurant has a smoke-free area with a smoke-free sign. The restaurant with a box should have a smoke-free environmental protection box with a "smoke-free box" sign.

3. Do not use disposable foamed plastic tableware, disposable wooden chopsticks and disposable non-degradable plastic bags, and actively reduce the use of disposable towels.

4. Formulate green service standards, advocate green consumption, actively adopt green food, organic food and pollution-free vegetables, and at least a certain proportion of dishes made from raw materials that meet ecological standards. Provide surplus food packaging service and wine storage service.

5. Do not sell wild protected animals that are prohibited by the state.

(8) Social and economic benefits

1. Hotels (hotels) should establish an effective environmental management system and carry out environmental quality management system certification if conditions permit.

2. Hotels (hotels) should establish an active and effective prevention and management system for public safety and food safety.

3. Hotels (hotels) should actively adopt green design, follow the principle of green procurement, establish a monitoring system for procurement personnel and suppliers, and choose green food and environmental protection products.

4. The consumption of energy and water resources is lower than that of the previous year or reaches advanced indicators; The cost of consumables decreased or reached the advanced index compared with the previous year.

5. The green action of hotels (hotels) has been actively endorsed by the society, and the comprehensive satisfaction rate of customers to hotels has reached over 81%. The existing problems can be improved in time according to the feedback from the guests.