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With the deterioration of the global ecological environment, people pay more and more attention to environmental protection and advocate green consumption. The sustainable development strategy formulated by the State Council and the "Three Green Projects" recently launched by the State Economic and Trade Commission put forward requirements for the sustainable development and environmental management of the hotel industry in China. At the same time, due to China's accession to the WTO and Beijing's successful bid for the Olympic Games, international exchanges have become increasingly frequent, and green consumption has gradually become the mainstream of future consumption.
In order to adapt to this situation and requirements, standardize and strengthen the environmental behavior of the hotel industry, and guide enterprises to consider more consumer demand factors such as environmental protection, safety and health in their operations, this standard is formulated.
The formulation of this standard refers to the international practice, draws lessons from the advanced experience of foreign countries in implementing green hotels, and provides practical guidance for enterprises to create green hotels and implement and strengthen environmental management in combination with the operating status of China's hotel industry and people's consumption level.
The establishment, implementation and maintenance of green hotels will be a continuous development process. Due to the development of environmental protection technology, the deepening of understanding of environmental protection and the improvement of hotel comprehensive management level and environmental performance, this standard will be revised and improved according to the actual situation.
This standard is proposed by China Hotel Association, and is responsible for its interpretation and revision.
Drafting unit of this standard: China Hotel Association and National Technical Committee for Standardization of Quality Management and Quality Assurance.
Main drafters of this standard: Han Ming, Li, Chen Yong, Zhou Hehua, Ping and Zhang Jun.
Regulations on the administration of green hotels
1 general rules
1. 1 purpose
This standard specifies the requirements of hotels, guesthouses, resorts, restaurants and other enterprises applying for "green hotel" evaluation.
1. 1. 1 proves that it has the ability to stably provide green hotel services that meet the requirements of customers and applicable laws and regulations.
1. 1.2 Improve customers' consumption satisfaction and environmental protection function through continuous improvement.
1.2 Scope of application
This standard is applicable to hotels, guesthouses, resorts, restaurants and other enterprises in People's Republic of China (PRC).
2 reference standard
The clauses contained in the following standards constitute the clauses of this standard by reference in this standard. When this standard is published, the new version is valid and all standards will be revised. All parties using this standard should explore the possibility of using the latest version of the following standards.
GB/T 1900 1-2000 Quality Management System Requirements (ISO900 1:2000: 2000)
GB/T 2400 1- 1996 requirements for environmental management system (iso14001:1996)
3 definition
This standard adopts the following definitions
3. 1 green hotel: a hotel that advocates green consumption, ecological protection and rational use of resources by applying the concepts of environmental protection, health and safety. Its core is to provide customers with comfortable and safe green rooms and green restaurants conducive to human health, and to strengthen environmental protection and rational use of resources in the process of production and operation.
3.2 Green consumption: refers to people's concern about the impact of goods on the environment after production, use and abandonment, and environmental protection issues during consumption.
3.3 Green food: refers to pollution-free, safe, high-quality and nutritious food produced in accordance with the principles and requirements of sustainable development, and the use of the green food logo is approved by professional institutions.
4. Classification and identification
Green hotels are divided into five grades. According to the efforts made by enterprises in providing green services and protecting the environment, they are divided into five grades: A, AA, AAA, AAAA and AAAAAA. AAAAA is the highest level.
Grade A: It means that the hotel abides by the national laws and regulations on environmental protection, hygiene and safety, and has begun to implement some measures to improve the environment, making time commitments on key environmental protection principles.
AA: It means that the hotel has made some efforts to provide green services to consumers and reduce the impact of business operations on the environment, and achieved initial results.
AAA: It means that the hotel has achieved fruitful results in ecological benefits through continuous practice and is in a leading position in the hotel industry in this region.
AAAA: It means that the hotel's services and facilities are highly recognized by the society in the practice of improving ecological benefits, and new measures are constantly put forward, which is in a leading position in the domestic hotel industry.
AAAAA: It means that the ecological benefits of hotels are in a leading position in the world hotel industry, and its continuous improvement measures are adopted and imitated by hotels at home and abroad.
5. Scoring basis and evaluation method
5. 1 Classification is based on green hotel standards.
5.2 Evaluation method
5.2. 1 Enterprises voluntarily register with China Hotel Association and its designated institutions, and organize relevant personnel to participate in training.
5.2.2 Enterprises should carry out implementation activities with reference to the standards and detailed rules of green hotels. According to the needs of enterprises, the national green hotel evaluation agency will send experts to give specific guidance.
5.2.3 According to the implementation results, the enterprise fills in relevant evaluation materials and submits them to the national green hotel evaluation agency.
5.2.4 After a written review of the materials, the national green assessment agency shall designate an audit team to inspect and review the site, issue an assessment report and determine the grade.
5.2.5 An enterprise shall be rated as a grade. If an enterprise consists of several branches, it shall be rated according to the actual situation of each branch. If it is a chain store, it can be declared and evaluated once.
6 rating and management principles
6. 1 The assessment of green hotels adopts voluntary application by enterprises, and the enterprises assessed as green hotels implement mandatory management system.
6.2 The rated green hotel shall be awarded with the green hotel signboard of the corresponding grade, and the catering food produced by the enterprise shall be allowed to use the "green food" sign after being recognized by the expert committee, and a certificate shall be issued.
6.3 The green hotel logo is uniformly produced and issued by the national green hotel evaluation agency, and no unit or individual may use or recognize it without authorization.
6.4 The assessed green hotels shall be supervised once every two years, and re-evaluated once every four years by the national green hotel assessment agency. During this period, promotion assessment can be arranged upon the application of the enterprise. At the same time, China Hotel Association will also make unannounced visits. After the supervisors, unannounced visits and re-evaluation personnel show the auditor's certificate and the power of attorney of the green hotel evaluation agency, the hotel should actively cooperate with the relevant work. The validity period of the mark is four years (counting from the date of issuance of the certificate).
6.5 In the process of using the logo, once the enterprise finds that it does not meet the standards or has other behaviors that directly or indirectly harm the interests of consumers, it will be given a warning, downgraded and delisted according to the seriousness of the case.
7 auditors
7. 1 The auditor system shall be implemented for the rating of green hotels. Auditors must undergo professional training and examination, and those who pass the examination will be awarded the auditor qualification certificate.
7.2 The auditor qualification of green hotel is divided into three levels: primary, intermediate and advanced, and the registration system is implemented. Registered junior auditor is qualified to carry out internal audit of green hotel, registered intermediate auditor is qualified to carry out external audit of green hotel, and registered senior auditor is qualified to be the head of external audit team of green hotel.
7.3 Auditors shall receive regular retraining and verification within four years to determine their registration qualification.
7.4 Auditors shall conduct audits in accordance with the prescribed audit procedures and strictly enforce relevant disciplines.
7.5 Auditors can only exercise their audit duties after accepting the letter of appointment from the national green hotel evaluation agency.
Green hotel standard
A 1 prerequisites
A 1. 1 Strictly abide by the national laws and regulations on environmental protection, energy saving, sanitation, epidemic prevention, food, fire protection and planning. , and all the licenses are complete and qualified.
A 1.2 the top management of the hotel must designate a special person (green representative) to be responsible for the task of creating a green hotel in this enterprise. The hotel has a green work plan, defines environmental objectives and action measures, improves the rules and regulations on public safety, food safety, energy saving and consumption reduction, environmental protection, etc., and constantly updates and develops them. Hotel managers regularly check the realization of goals and the implementation of rules and regulations.
A 1.3 Hotel's public safety, food safety and environmental protection training plan, with full participation, to improve employees' awareness of safety and environmental protection; The person in charge of creating a green hotel must attend training and education on safety and environmental issues.
A 1.4 guest activity area encourages and guides customers to make green consumption in the form of notices and billboards, so as to make customers care about green actions. After the hotel won the "green hotel", the plaque must be placed in a conspicuous place.
A 1.5 has relevant documents and archives for creating green hotels.
A2 Save water
A2. 1 Actively introduce new water-saving equipment and take various water-saving measures to strengthen the recycling of water resources.
A2.2 Register the total water consumption of the hotel at least once a month, and clearly define and implement the water consumption of toilet water tank, tap water flow per minute, bath tap water flow, urinal water consumption and dishwasher water consumption.
A2.3 The water consumption of the hotel mainly comes from the cleaning of guest rooms, kitchens and tableware. All major departments should have water quota standards and responsibility systems.
A2.4 Monitor the water consumption of the hotel at least once a month, establish a water metering system, and record and analyze the water consumption.
A2.5 It is forbidden to leak the faucet.
A3 energy management
A3. 1 The hotel should have an energy management system report and monitor the power balance at least once a year. All major departments have electricity, coal (oil) energy consumption quota and responsibility system.
A3.2 The daily maintenance and cleaning management of ventilation, refrigeration and heating equipment should be strengthened, and a monitoring system should be equipped. Check the sealing condition of freezer and window every year and write the inspection report.
A3.3 Improve the hotel energy consumption metering system.
A3.4 Actively adopt new energy-saving technologies, and enterprises with conditions should use reusable energy sources (solar heating devices, geothermal energy, etc.). ) system.
A4 environmental protection
A4. 1 Hotel sewage discharge, boiler smoke and dust discharge, waste hot gas discharge, kitchen air pollutant discharge and noise control meet relevant national standards.
A4.2 Bathing and washing products should not contain phosphorus, and the usage and dosage should be correct to minimize the impact on the environment.
A4.3 Refrigerator, air conditioner, water cooler, etc. Actively adopt environmental protection equipment and supplies.
A4.4 Indoor greening is in harmony with the environment, there is no decoration pollution, and the air quality meets the national standards.
A4.5 The green coverage rate of outdoor green space reaches 100%.
A5 waste management
A5. 1 The hotel shall control and manage the garbage by sorting, recycling and reducing the amount of garbage.
A5.2 The hotel establishes garbage sorting and collection equipment for recycling, and employees can sort garbage according to detailed standards.
A5.3 Promote waste sorting treatment to customers.
A5.4 Hazardous wastes such as waste batteries have special storage points.
A6 Green Guest Room
A6. 1 There is a non-smoking guest room floor (a small non-smoking building).
A6.2 Disposable guest articles such as toothbrushes, combs, small soaps and slippers and guest cotton fabrics such as towels, pillowcases, sheets and bathrobes in the room should be replaced according to the wishes of the guests, so as to reduce the washing times.
A6.3 Change (use degradable materials), simplify or cancel the packaging of household and bathroom products in guest rooms.
A6.4 Place green plants beneficial to human body.
A6.5 Supply clean drinking water.
A6.6 Rooms are adequately lit, the fresh air system is good, the enclosed rooms are free of peculiar smell and noise, and the detection of pollutants and harmful gases meets the national standards.
A7 green catering
A7. 1 The restaurant has a no-smoking area and a no-smoking sign.
A7.2 The dining room has a good ventilation system and no smell of oil smoke.
A7.3 Ensure the sale of meat products that have passed quarantine inspection, and strictly purchase raw materials such as vegetables and fruits to ensure food safety. Set up a notice board of purchased raw materials in a prominent position in the lobby, indicating the name, supplier, telephone number, quality inspection status, purchase time, shelf life and place of origin of the main raw materials.
A7.4 Actively adopt green food, organic food and harmless vegetables.
A7.5 Wild protected animals prohibited by the state shall not be sold.
A7.6 Formulate green service standards, advocate green consumption, and provide services such as surplus food packaging and alcohol storage.
A7.7 Do not use disposable foamed plastic tableware and disposable wooden chopsticks, and actively reduce the use of disposable towels.
A7.8 The dining room has separate bathrooms for men and women, which are clean and odorless. The bathroom area, bathroom space and restaurant area should be in a proper proportion, and the items in the bathroom are complete, which meets the requirements of environmental protection.
A8 Green Management
A8. 1 The hotel shall establish an effective environmental management system.
A8.2 The hotel shall establish an active and effective public safety and food safety prevention and management system.
A8.3 The hotel shall establish a monitoring system for purchasing personnel and suppliers, and try to choose green food and environmental protection products.
A8.4 The hotel actively adopts green design.
A8.5 The green action of the hotel has been positively recognized by the society, and the comprehensive satisfaction rate of customers to the hotel has reached over 80%.
For detailed implementation rules and evaluation criteria, please refer to the "Detailed Rules for Evaluation of Green Hotels" to be published by China Hotel Association.
Green hotel refers to a hotel that applies the concepts of environmental protection, health and safety, adheres to green management, advocates green consumption, protects ecology and makes rational use of resources. The core is to provide customers with rooms and restaurants that meet the requirements of environmental protection and health.
Green hotel has three standards-safety: fire safety, public security safety and food safety; Health: provide consumers with healthy services and enjoyment; Environmental protection: reduce and avoid waste and maximize the use of resources. At present, all green hotels in China are marked with Ginkgo biloba leaves. According to the hotel's safety, health and environmental protection, green hotels are divided into A-level to AAAAA-level.
Green hotel concept
In order to fully implement Scientific Outlook on Development and strive to build a resource-saving and environment-friendly society, the Kunming Municipal Party Committee and Municipal Government decided to go all out to create a national environmental protection model city from 2006, comprehensively enhance the city image and comprehensive competitiveness, realize the all-round sustainable development of the city's environment, economy and society, and accelerate the construction of a harmonious Kunming and a modern new Kunming. The creation of green hotel series is a "cell project" to create a national environmental protection model city, and advocating and creating energy-saving and environmental protection green hotels is also the main direction of international accommodation industry development. Therefore, Yijingyuan Resort Kunming actively responded to the call and launched a series of activities of "Creating a Green Hotel". Here, I hope to get your participation, support and cooperation.
1. Green Hotel: refers to a hotel that adheres to the concept of saving resources and protecting the environment, adopts management actions of saving energy and reducing consumption and promoting environmental harmony in the process of hotel construction and management, and creates safer and healthier services for consumers.
2. The core of green hotel is to provide customers with comfortable and safe green rooms and green restaurants that are conducive to human health requirements, and to strengthen environmental protection and rational use of resources in the process of production and operation.
Third, the meaning of green hotel: the "green" of green hotel has three meanings:
First, the service itself is green. That is to provide customers with comfortable, safe and green rooms and green restaurants that meet the requirements of human health.
Second, the items used in the service process are green. All items used for service must be safe and environmentally friendly.
Third, pay attention to ecological protection and rational utilization of resources in the process of operation and management.
In short, under the premise of ensuring the service quality, we should try our best to save energy and reduce consumption, and reduce the discharge of pollutants and wastes.
Guiding ideology of green hotel: take environmental friendliness as the concept, integrate environmental friendly behavior and environmental management into hotel management, implement the purpose of environmental protection, economy, health and safety, adhere to green management and resource conservation, and build a hotel with green consumption, ecological environment protection and rational utilization of resources.
Five, the four characteristics of green hotels: environmental protection, health, economy and safety.
Environmental protection refers to reducing environmental pollution during hotel operation and realizing environmental friendliness of service and consumption.
Health means that hotels provide consumers with services and products that are beneficial to the public's physical and mental health.
Safety refers to the services provided by hotels to ensure public safety and food safety.
Saving mainly refers to paying attention to circular economy, saving energy and reducing consumption, and reducing the waste of consumption-reducing substances such as water, electricity and coal during hotel operation.
[Edit this paragraph ]A 1 Preconditions
A 1. 1 Strictly abide by the national laws and regulations on environmental protection, energy saving, sanitation, epidemic prevention, food, fire protection and planning. , and all the licenses are complete and qualified.
A 1.2 the top management of the hotel must designate a special person (green representative) to be responsible for the task of creating a green hotel in this enterprise. The hotel has a green work plan, defines environmental objectives and action measures, improves the rules and regulations on public safety, food safety, energy saving and consumption reduction, environmental protection, etc., and constantly updates and develops them. Hotel managers regularly check the realization of goals and the implementation of rules and regulations.
A 1.3 Hotel's public safety, food safety and environmental protection training plan, with full participation, to improve employees' awareness of safety and environmental protection; The person in charge of creating a green hotel must attend training and education on safety and environmental issues.
A 1.4 guest activity area encourages and guides customers to make green consumption in the form of notices and billboards, so as to make customers care about green actions. After the hotel won the "green hotel", the plaque must be placed in a conspicuous place.
A 1.5 has relevant documents and archives for creating green hotels.
[Edit this paragraph ]A2 Save water
A2. 1 Actively introduce new water-saving equipment and take various water-saving measures to strengthen the recycling of water resources.
A2.2 Register the total water consumption of the hotel at least once a month, and clearly define and implement the water consumption of toilet water tank, tap water flow per minute, bath tap water flow, urinal water consumption and dishwasher water consumption.
A2.3 The water consumption of the hotel mainly comes from the cleaning of guest rooms, kitchens and tableware. All major departments should have water quota standards and responsibility systems.
A2.4 Monitor the water consumption of the hotel at least once a month, establish a water metering system, and record and analyze the water consumption.
A2.5 It is forbidden to leak the faucet.
[Edit this paragraph ]A3 Energy Management
A3. 1 The hotel should have an energy management system report and monitor the power balance at least once a year. All major departments have electricity, coal (oil) energy consumption quota and responsibility system.
A3.2 The daily maintenance and cleaning management of ventilation, refrigeration and heating equipment should be strengthened, and a monitoring system should be equipped. Check the sealing condition of freezer and window every year and write the inspection report.
A3.3 Improve the hotel energy consumption metering system.
A3.4 Actively adopt new energy-saving technologies, and enterprises with conditions should use reusable energy sources (solar heating devices, geothermal energy, etc.). ) system.
[Edit this paragraph ]A4 Environmental Protection
A4. 1 Hotel sewage discharge, boiler smoke and dust discharge, waste hot gas discharge, kitchen air pollutant discharge and noise control meet relevant national standards.
A4.2 Bathing and washing products should not contain phosphorus, and the usage and dosage should be correct to minimize the impact on the environment.
A4.3 Refrigerator, air conditioner, water cooler, etc. Actively adopt environmental protection equipment and supplies.
A4.4 Indoor greening is in harmony with the environment, there is no decoration pollution, and the air quality meets the national standards.
A4.5 The green coverage rate of outdoor green space reaches 100%.
[Edit this paragraph ]A5 Waste management
A5. 1 The hotel shall control and manage the garbage by sorting, recycling and reducing the amount of garbage.
A5.2 The hotel establishes garbage sorting and collection equipment for recycling, and employees can sort garbage according to detailed standards.
A5.3 Promote waste sorting treatment to customers.
A5.4 Hazardous wastes such as waste batteries have special storage points.
[Edit this paragraph ]A6 Green Guest Room
A6. 1 There is a non-smoking guest room floor (a small non-smoking building).
A6.2 Disposable guest articles such as toothbrushes, combs, small soaps and slippers and guest cotton fabrics such as towels, pillowcases, sheets and bathrobes in the room should be replaced according to the wishes of the guests, so as to reduce the washing times.
A6.3 Change (use degradable materials), simplify or cancel the packaging of household and bathroom products in guest rooms.
A6.4 Place green plants beneficial to human body.
A6.5 Supply clean drinking water.
A6.6 Rooms are adequately lit, the fresh air system is good, the enclosed rooms are free of peculiar smell and noise, and the detection of pollutants and harmful gases meets the national standards.
[Edit this paragraph ]A7 Green Catering
A7. 1 The restaurant has a no-smoking area and a no-smoking sign.
A7.2 The dining room has a good ventilation system and no smell of oil smoke.
A7.3 Ensure the sale of meat products that have passed quarantine inspection, and strictly purchase raw materials such as vegetables and fruits to ensure food safety. Set up a notice board of purchased raw materials in a prominent position in the lobby, indicating the name, supplier, telephone number, quality inspection status, purchase time, shelf life and place of origin of the main raw materials.
A7.4 Actively adopt green food, organic food and harmless vegetables.
A7.5 Wild protected animals prohibited by the state shall not be sold.
A7.6 Formulate green service standards, advocate green consumption, and provide services such as surplus food packaging and alcohol storage.
A7.7 Do not use disposable foamed plastic tableware and disposable wooden chopsticks, and actively reduce the use of disposable towels.
A7.8 The dining room has separate bathrooms for men and women, which are clean and odorless. The bathroom area, bathroom space and restaurant area should be in a proper proportion, and the items in the bathroom are complete, which meets the requirements of environmental protection.
[Edit this paragraph ]A8 Green Management
A8. 1 The hotel shall establish an effective environmental management system.
A8.2 The hotel shall establish an active and effective public safety and food safety prevention and management system.
A8.3 The hotel shall establish a monitoring system for purchasing personnel and suppliers, and try to choose green food and environmental protection products.
A8.4 The hotel actively adopts green design.
A8.5 The green action of the hotel has been positively recognized by the society, and the comprehensive satisfaction rate of customers to the hotel has reached over 80%.
[Edit this paragraph] The principle of green hotel
"Green Hotel" needs some basic principles to guide practical work and support its continuous improvement and development.
1. Reflection-changing ideas
Environmental problems are not the result of deliberate destruction by people, but by-products in the process of pursuing economic development, improving productivity and improving living standards. Especially, some increasingly serious environmental problems, such as the increase of solid waste, are closely related to the production concept of product producers and people's life concept. Therefore, hotels should rethink the current production mode, management mode and service mode, take environmental factors as an important content to examine the rationality of existing behaviors, and then put forward further improvement measures. The long-standing popular concept of "tourism is a smokeless industry and will not cause environmental pollution" needs to be changed. In fact, large-scale construction in many parts of our country to develop tourism has caused serious damage to the environment, and many of the damage is irreversible.
2. Recycling-saving resources
Because most of the resources on the earth are limited, a better way to improve their utilization efficiency is to reuse the recyclable resources. Multiplexing can be divided into microscopic multiplexing and macroscopic multiplexing. Micro-reuse is an internal behavior of enterprises, and macro-reuse is realized in the whole society through government intervention or other means. First of all, hotels should strive to achieve micro-reuse, such as the reuse of reclaimed water and condensed water. The macroscopic reuse of paper, that is, the regeneration of paper, is impossible in the hotel. At this time, the task of the hotel is to create conditions for macro-reuse, that is, to separate the waste paper from other wastes and send them to the paper mill for regeneration by the waste treatment station.
3. Reduce-reduce costs
The fundamental purpose of streamlining is to reduce waste and waste, thus reducing operating costs and improving resource efficiency. In most people's minds, modern hotels are synonymous with luxurious life, so hotels pay great attention to "packaging", including service flow and packaging of the items provided. It is this kind of packaging that makes the hotel produce a lot of garbage and waste. A typical example is that the daily necessities and sanitary products provided by hotels are beautifully packaged, but they become waste after being opened by guests. Hotels can completely simplify the packaging, which can not only save money, but also achieve the purpose of environmental protection; Another example is that the hotel changes the sheets for the guests every day. For this reason, the hotel has a large number of sheets to be washed every day, and the water consumption is greatly increased. Without affecting the hygiene standard, reducing the number of changing sheets can reduce the consumption of water and electricity, reduce the wear and tear of fabrics and equipment, and reduce the washing workload.
4. Restore-improve the environment
There are a lot of unfavorable factors in hotels, which need to be improved to reduce the damage to the environment; At the same time, the hotel should also invest money to control the damaged environment if possible, so as to restore and compensate the environment. Although it is difficult to restore the original appearance after the environment is destroyed, it needs to be restored and compensated. For example, hotels purify the air by planting flowers and trees to make up for the reduction of green space.