Green Hotel Standards
Foreword
With the deterioration of the global ecological environment, protecting the environment and advocating green consumption have attracted increasing attention. The sustainable development strategy formulated by the State Council and the "Three Green Projects" recently launched by the State Economic and Trade Commission have put forward requirements for the sustainable development and environmental management of my country's hotel industry. At the same time, due to my country's accession to the WTO and Beijing's successful bid for the Olympics, international exchanges have become increasingly frequent, and green consumption has gradually become the mainstream of consumption in the future.
In order to respond to this situation and requirements, standardize and strengthen the environmental behavior of the hotel industry, and guide enterprises to consider more consumers' environmental protection, safety, health and other demand factors in their operations, this standard is specially formulated.
This standard was formulated with reference to international practices, drawing on advanced experience in implementing green hotels abroad, and taking into account the current operating conditions of my country's hotel industry and people's consumption levels, to provide enterprises with the opportunity to create green hotels, implement and Provide practical guidance on strengthening environmental management work.
The creation, 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, the improvement of comprehensive management levels of hotels and the improvement of environmental performance, this standard will be continuously revised and improved according to the actual situation.
This standard is proposed, centralized and responsible for interpretation and revision by the China Hotel Association.
This standard was drafted by: China Hotel Association, National Quality Management and Quality Assurance Standardization Technical Committee.
The main drafters of this standard: Han Ming, Li Renliang, Chen Xinhua, Chen Yong, Zhou Hehua, Pingan Wen, Zhang Jun
Green Hotel Management Regulations
1 General
1.1 Purpose
This standard stipulates the requirements that hotels, guesthouses, resorts, restaurants, restaurants, restaurants and other enterprises that apply for "green hotel" review should meet.
1.1.1 Confirm its ability to stably provide green hotel services that meet the requirements of customers and applicable laws and regulations.
1.1.2 Improve customer satisfaction and environmental protection functions through continuous improvement.
1.2 Scope of application
This standard applies to hotels, guesthouses, resorts, restaurants, restaurants, restaurants and other enterprises within the territory of the People's Republic of China.
2 Referenced standards
The provisions contained in the following standards constitute provisions of this standard by being quoted in this standard. When this standard is published, the latest version shown is valid. All standards will be revised. Parties using this standard should explore the possibility of using the latest version of the following standards.
GB/T 19001-2000 Quality Management System Requirements (ISO9001:2000)
GB/T 24001-1996 Environmental Management System Requirements (ISO14001:1996)
3 Definitions
This standard adopts the following definitions
3.1 Green Hotel: A hotel that uses the concepts of environmental protection, health and safety, advocates green consumption, protects the ecology and rationally uses resources. The core is to provide customers with green guest rooms and green catering that are comfortable, safe, and conducive to human health requirements, and to strengthen environmental protection and rational use of resources during the production and operation process.
3.2 Green consumption: When people purchase and consume goods, they pay attention to the impact of goods on the environment after production, use and disposal, and pay attention to environmental protection issues during the consumption process.
3.3 Green food: refers to pollution-free, safe, high-quality and nutritious food that follows the principle of sustainable development, is produced in accordance with prescribed requirements, and is certified and approved by a professional organization to use the green food label.
4 Grade Classification and Labeling
Green hotels are divided into five levels. According to the different levels of efforts made by enterprises in providing green services and protecting the environment, they are divided into Grade A, There are five levels: AA, AAA, AAAA, and AAAAA. Class AAAAA is the highest level.
Level A: Indicates that the hotel complies with national environmental protection, health, safety and other laws and regulations, has begun to implement some measures to improve the environment, and has made time commitments in key environmental principles.
AA level: indicates that the hotel has made certain efforts to provide consumers with green services and reduce the impact of corporate operations on the environment, and has achieved preliminary results.
AAA level: indicates that the hotel has made fruitful progress in ecological efficiency through continuous practice and is in a leading position in the hotel industry in the region.
AAAA level: It means that the hotel's services and facilities have been highly recognized by society in the practice of improving ecological efficiency, and it has continuously proposed new innovations, and is in a leading position in the domestic hotel industry.
AAAAA level: It means that the hotel's ecological benefits are in a leading position in the world's hotel industry, and its continuously improving measures have been adopted and imitated by hotels at home and abroad.
5 Basis and evaluation method for grading
5.1 The basis for grading is the green hotel standard.
5.2 Assessment method
5.2.1 The enterprise shall voluntarily register with the China Hotel Association and its appointed agencies, and organize relevant personnel to participate in training.
5.2.2 The enterprise shall carry out implementation activities with reference to the green hotel standards and rules. According to the needs of enterprises, the national green hotel rating agency will send experts to provide specific guidance.
5.2.3 Based on the implementation results, enterprises should fill in relevant evaluation materials and submit them to the national green hotel evaluation agency.
5.2.4 After the national green assessment agency conducts a written review of the materials, it appoints an review team to inspect and review the site, issue a review report and determine the grade.
5.2.5 An enterprise is assessed a grade. If the enterprise is composed of several branches, the grade should be assessed separately according to the actual situation of each store. If it is a chain store, it can be declared uniformly and assessed at one time.
6 Rating Assessment and Management Principles
6.1 The assessment of green hotels is based on voluntary application by enterprises, and enterprises assessed as green hotels are subject to a mandatory management system.
6.2 The assessed green hotel will be awarded a green hotel sign of the corresponding level. The catering food produced by the enterprise will be approved to use the "green gourmet" sign and a certificate will be issued after the expert committee determines it.
6.3 Green hotel signs are uniformly produced and issued by the national green hotel rating agency. No unit or individual may use them without authorization or approval.
6.4 Green hotels that have been assessed will be subject to annual supervision by the National Green Hotel Assessment Agency every two years and re-evaluation every four years. During this period, upon application by the enterprise, promotion assessment can be arranged. At the same time, the China Hotel Association will also conduct unannounced visits from time to time. After the supervision, unannounced visits, and re-evaluation personnel present their auditor certificates and power of attorney from the green hotel assessment agency, hotels should actively cooperate in carrying out relevant work. The mark is valid for four years from the date of issuance of the certificate.
6.5 During the period of using the logo, if an enterprise is found to be inconsistent with the standards or has other behaviors that cause direct or indirect damage to the interests of consumers, it will be given a warning, downgrade, delisting, etc. depending on the seriousness of the case. deal with.
7 Auditors
7.1 The assessment work of green hotels adopts an auditor system. Auditors must undergo professional training and assessment, and those who pass the exam will be issued an auditor qualification certificate.
7.2 The qualifications of green hotel auditors are divided into three levels: junior, intermediate and senior, and a registration system is implemented. Registered junior auditors are qualified to conduct internal corporate audits of green hotels, registered mid-level auditors are qualified to conduct external audits of green hotels, and registered senior auditors are qualified to serve as leaders of the external audit team of green hotels.
7.3 Auditors must receive regular retraining and verification within four years to confirm their registration qualifications.
7.4 Auditors conduct audits in accordance with prescribed audit procedures and should strictly implement relevant disciplines.
7.5 The auditor can only perform audit duties after accepting the letter of appointment from the National Green Hotel Rating Agency.
Green Hotel Standards
A1 Prerequisites
A1.1 Strictly abide by national laws and regulations on environmental protection, energy conservation, sanitation, epidemic prevention, food, fire protection, planning, etc. , all certificates and licenses are complete and qualified.
A1.2 The top manager of the hotel must appoint a dedicated person (green representative) to be responsible for the company's task of creating a green hotel. The hotel has a green work plan, clear environmental goals and action measures, and improves relevant public safety measures. , food safety, energy saving and environmental protection rules and regulations, and are constantly updated and developed. Hotel managers regularly check the achievement of goals and the implementation of rules and regulations.
A1.3 The hotel has a training plan on public safety, food safety, and environmental protection, with the participation of all employees to improve employee safety and environmental awareness; the person in charge of creating a green hotel must participate in relevant training programs Training and education on safety and environmental issues.
A1.4 The guest activity area encourages and guides customers to engage in green consumption through notices, billboards, etc., so that customers care about green actions. After a hotel is awarded the title of "Green Hotel", the plaque must be placed in a conspicuous place.
A1.5 There are relevant documents and files for establishing green hotels.
A2 Water Saving
A2.1 Actively introduce new water-saving equipment, adopt a variety of water-saving measures, and strengthen the recycling and utilization of water resources.
A2.2 The hotel’s total water consumption shall be registered at least once a month, including the amount of water flushed in the toilet tank, the water flow rate of the faucet per minute, the water flow rate of the bath faucet, the water consumption of the urinal, and the dishwasher. There are clear standards for water consumption, etc. and they are implemented.
A2.3 The main sources of water consumption in hotels are guest rooms, kitchen cleaning and tableware washing. Each major department must have water quota standards and accountability systems.
A2.4 The hotel’s water consumption 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 Leaking faucets are strictly prohibited.
A3 Energy Management
A3.1 The hotel must have an energy management system report, conduct electricity balance monitoring at least once a year, and each major department must have electricity, coal (oil) energy consumption quotas and Accountability.
A3.2 Ventilation, refrigeration and heating equipment should strengthen daily maintenance and cleaning management, and be equipped with a monitoring system. The sealing conditions of freezers and windows should be inspected every year, and inspection reports should be written.
A3.3 Improve the hotel’s energy usage measurement system.
A3.4 Actively adopt new energy-saving technologies, and qualified enterprises should use reusable energy (solar heating devices, geothermal, etc.) systems.
A4 Environmental Protection
A4.1 The hotel’s sewage discharge, boiler smoke and dust emissions, waste heat gas emissions, kitchen air pollutant emissions, and noise control meet relevant national standards.
A4.2 Bathroom and detergent products must not contain phosphorus, and must be used and dosed correctly to minimize the impact on the environment.
A4.3 Refrigerators, air conditioners, chillers, etc. actively use environmentally friendly equipment and supplies.
A4.4 Indoor greening is coordinated with the environment, there is no decoration pollution, and the air quality meets national standards.
A4.5 The green coverage rate of outdoor green areas must reach 100%.
A5 Waste Management
A5.1 Hotels must control and manage waste through waste classification, recycling and reducing the amount of waste.
A5.2 The hotel has established garbage classification and collection equipment for recycling, and employees can classify garbage according to detailed standards.
A5.3 Promote the classification of garbage to customers.
A5.4 There are dedicated storage points for hazardous wastes such as used batteries.
A6 Green Room
A6.1 There are non-smoking guest rooms on the floor (non-smoking building).
A6.2 Disposable guest supplies such as toothbrushes, combs, small soaps, slippers, and guest cotton fabrics such as towels, pillowcases, sheets, and bathrobes in the room must be replaced according to the customer's wishes to reduce the number of washes.
A6.3 Change (use degradable materials), simplify or eliminate the packaging of daily necessities and bathroom supplies in the guest room.
A6.4 Place green plants that are beneficial to the human body.
A6.5 Supply clean drinking water.
A6.6 The guest room has sufficient lighting and a good fresh air system. There is no smell or noise in the room when it is closed. All pollutants and harmful gas detection are in compliance with national standards.
A7 Green Catering
A7.1 The restaurant has a no-smoking area and a no-smoking sign.
A7.2 The restaurant has a good ventilation system and no smell of oil smoke.
A7.3 Ensure the sale of quarantine-qualified meat products, and strictly control the purchase channels for vegetables, fruits and other raw materials to ensure food safety. Set up a noticeboard for purchased raw materials in a prominent position in the hall, indicating the product name, supplier, phone number, quality inspection status, purchase time, shelf life, origin, etc. of the main raw materials.
A7.4 Actively adopt green foods, organic foods and harmless vegetables.
A7.5 Do not sell wild protected animals that are prohibited by the state.
A7.6 Develop green service specifications, advocate green consumption, and provide services such as surplus food packaging services and wine storage.
A7.7 Do not use disposable foam plastic tableware and disposable wooden chopsticks, and actively reduce the use of disposable towels.
A7.8 There are separate restrooms for men and women in the restaurant, which are clean and smell-free. The bathroom area and toilet seats are in appropriate proportion to the restaurant area. The bathroom supplies are complete and meet environmental protection requirements.
A8 Green Management
A8.1 Hotels should establish an effective environmental management system.
A8.2 Hotels should establish an active and effective public safety and food safety prevention and management system.
A8.3 Hotels should establish a monitoring system for purchasing personnel and suppliers, and try to use green food and environmentally friendly products.
A8.4 The hotel actively adopts green design.
A8.5 The hotel’s green actions have been positively recognized by society, and the overall customer satisfaction rate for the hotel has reached over 80%.
For specific implementation rules and evaluation standards, please refer to the "Green Hotel Evaluation Rules", which will be announced separately by the China Hotel Association.
Green hotels refer to hotels that apply environmental protection, health and safety concepts, adhere to green management, advocate green consumption, protect the ecology and rationally use resources. The core is to provide customers with guest rooms and catering that meet environmental protection and health requirements.
There are three major standards for green hotels - safety: fire safety, public security and food safety; health: providing consumers with services and enjoyment that are beneficial to their health; environmental protection: reducing and avoiding waste and achieving optimal resource utilization maximize. Currently, green hotels in my country use ginkgo leaves as their logo. Green hotels are classified from Class A to AAAAA according to their different levels of safety, health, and environmental protection.
Green Hotel Concept
In order to fully implement the 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 to comprehensively enhance the city's image and comprehensive competitiveness, achieve comprehensive and sustainable development of the entire city's environment and economy and society, and accelerate the construction of a harmonious Kunming and a modern new Kunming. The green hotel series creation activities are a "cell project" to create a national environmentally friendly model city. Advocating and creating energy-saving, environmentally friendly and healthy green hotels is also the main direction of the development of the international accommodation industry. Therefore, Kunming Yijingyuan Resort Hotel actively responded to the call and carried out a series of tasks to "create a green hotel". Here, we also hope to get your participation, support and cooperation.
1. Green Hotel (Green Hotel): In the process of hotel construction and operation and management, it adheres to the concept of saving resources and protecting the environment, and takes energy saving, consumption reduction and promotion of environmental harmony as operation and management actions. Consumers create hotels with safer and healthier services.
2. The core of a green hotel is to provide customers with green guest rooms and green catering that are comfortable, safe, and conducive to human health requirements, and to strengthen environmental protection and rational use of resources during the production and operation process. .
3. 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 green guest rooms and green catering that are comfortable, safe and meet human health requirements.
Second, the items used during the service are green. All items used in the service are required to be safe and environmentally friendly.
Third, during the operation and management process, attention should be paid to ecological protection and rational utilization of resources.
In short, on the premise of ensuring service quality, we must try our best to save energy, reduce material consumption, and reduce the emission of pollutants and waste.
4. The guiding ideology of green hotels: take environmental friendliness as the concept, integrate environmentally friendly behaviors and environmental management into hotel operation and management, implement the purposes of environmental protection, conservation, health and safety, and adhere to green management and conservation resources, build hotels with green consumption, protect the ecological environment and rationally use resources.
5. The four characteristics of green hotels: environmental protection, health, conservation and safety.
Environmental protection means that hotels reduce environmental pollution during the operation process and achieve environmentally friendly services and consumption.
Health means that hotels provide consumers with services and products that are beneficial to the physical and mental health of the public.
Safety means that the hotel ensures public safety and food safety in its services.
Saving mainly refers to paying attention to circular economy in the hotel operation process, saving energy and reducing consumption. Waste of water, electricity, coal and other consumption-reducing materials should be reduced.
[Edit this paragraph] A1 Prerequisites
A1.1 Strictly abide by national laws and regulations on environmental protection, energy conservation, sanitation, epidemic prevention, food, fire protection, planning, etc., and have all certificates and licenses in place qualified.
A1.2 The top manager of the hotel must appoint a dedicated person (green representative) to be responsible for the company's task of creating a green hotel. The hotel has a green work plan, clear environmental goals and action measures, and improves relevant public safety measures. , food safety, energy saving and environmental protection rules and regulations, and are constantly updated and developed. Hotel managers regularly check the achievement of goals and the implementation of rules and regulations.
A1.3 The hotel has a training plan on public safety, food safety, and environmental protection, with the participation of all employees to improve employee safety and environmental awareness; the person in charge of creating a green hotel must participate in relevant training programs Training and education on safety and environmental issues.
A1.4 The guest activity area encourages and guides customers to engage in green consumption through notices, billboards, etc., so that customers care about green actions. After a hotel is awarded the title of "Green Hotel", the plaque must be placed in a conspicuous place.
A1.5 There are relevant documents and files for establishing green hotels.
[Edit this paragraph] A2 Water Saving
A2.1 Actively introduce new water-saving equipment, adopt a variety of water-saving measures, and strengthen the recycling and utilization of water resources.
A2.2 The hotel’s total water consumption shall be registered at least once a month, including the amount of water flushed in the toilet tank, the water flow rate of the faucet per minute, the water flow rate of the bath faucet, the water consumption of the urinal, and the dishwasher. There are clear standards for water consumption, etc. and they are implemented.
A2.3 The main sources of water consumption in hotels are guest rooms, kitchen cleaning and tableware washing.
Each major department must have water quota standards and accountability systems.
A2.4 The hotel’s water consumption 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 Leaking faucets are strictly prohibited.
[Edit this paragraph] A3 Energy Management
A3.1 The hotel must have an energy management system report and conduct electricity balance monitoring at least once a year. Each major department must have electricity, coal (oil) ) Energy consumption quotas and accountability systems.
A3.2 Ventilation, refrigeration and heating equipment should strengthen daily maintenance and cleaning management, and be equipped with a monitoring system. The sealing conditions of freezers and windows should be inspected every year, and inspection reports should be written.
A3.3 Improve the hotel’s energy usage measurement system.
A3.4 Actively adopt new energy-saving technologies, and qualified enterprises should use reusable energy (solar heating devices, geothermal, etc.) systems.
[Edit this paragraph] A4 Environmental Protection
A4.1 The hotel’s sewage discharge, boiler smoke and dust emissions, waste heat gas emissions, kitchen air pollutant emissions, and noise control meet relevant national standards.
A4.2 Bathroom and detergent products must not contain phosphorus, and must be used and dosed correctly to minimize the impact on the environment.
A4.3 Refrigerators, air conditioners, chillers, etc. actively use environmentally friendly equipment and supplies.
A4.4 Indoor greening is coordinated with the environment, there is no decoration pollution, and the air quality meets national standards.
A4.5 The green coverage rate of outdoor green areas must reach 100%.
[Edit this paragraph]A5 Waste Management
A5.1 Hotels must control and manage waste through waste classification, recycling and reducing the amount of waste.
A5.2 The hotel has established garbage classification and collection equipment for recycling, and employees can classify garbage according to detailed standards.
A5.3 Promote the classification of garbage to customers.
A5.4 There are dedicated storage points for hazardous wastes such as used batteries.
[Edit this paragraph]A6 Green Room
A6.1 There are non-smoking guest rooms on the floor (non-smoking building).
A6.2 Disposable guest supplies such as toothbrushes, combs, small soaps, slippers, and guest cotton fabrics such as towels, pillowcases, sheets, and bathrobes in the room must be replaced according to the customer's wishes to reduce the number of washes.
A6.3 Change (use degradable materials), simplify or eliminate the packaging of daily necessities and bathroom supplies in the guest room.
A6.4 Place green plants that are beneficial to the human body.
A6.5 Supply clean drinking water.
A6.6 The guest room has sufficient lighting and a good fresh air system. There is no smell or noise in the room when it is closed. All pollutants and harmful gas detection are in line with national standards.
[Edit this paragraph] A7 Green Catering
A7.1 The restaurant has a non-smoking area and a no-smoking sign.
A7.2 The restaurant has a good ventilation system and no smell of oil smoke.
A7.3 Ensure the sale of quarantine-qualified meat products, and strictly control the purchase channels for vegetables, fruits and other raw materials to ensure food safety. Set up a notice board for purchased raw materials in a prominent position in the hall, indicating the product name, supplier, phone number, quality inspection status, purchase time, shelf life, origin, etc. of the main raw materials.
A7.4 Actively adopt green foods, organic foods and harmless vegetables.
A7.5 Do not sell wild protected animals that are prohibited by the state.
A7.6 Develop green service specifications, advocate green consumption, and provide services such as surplus food packaging services and wine storage.
A7.7 Do not use disposable foam plastic tableware and disposable wooden chopsticks, and actively reduce the use of disposable towels.
A7.8 There are separate restrooms for men and women in the restaurant, which are clean and smell-free. The bathroom area and toilet seats are in appropriate proportion to the restaurant area. The bathroom supplies are complete and meet environmental protection requirements.
[Edit this paragraph]A8 Green Management
A8.1 The hotel should establish an effective environmental management system.
A8.2 Hotels should establish an active and effective public safety and food safety prevention and management system.
A8.3 Hotels should establish a monitoring system for purchasing personnel and suppliers, and try to use green food and environmentally friendly products.
A8.4 The hotel actively adopts green design.
A8.5 The hotel’s green actions have been positively recognized by society, and the overall customer satisfaction rate for the hotel has reached over 80%.
[Edit this paragraph] Principles of Green Hotels
"Green hotels" need to have some basic principles to guide practical work to support its continuous improvement and development.
1. Rethinking - Changing Concepts
The occurrence of environmental problems is not the result of people's deliberate destruction, but a by-product of people's pursuit of economic development, increased productivity, and improved living standards. In particular, some environmental problems that have become increasingly serious since the 1990s, such as the increase in solid waste, are closely related to the production philosophy of product manufacturers and people's life philosophy. Therefore, hotels should rethink the current production methods, operation methods and service methods, regard environmental factors as an important content to examine the rationality of existing behaviors, and then propose further improvement measures. The concept that "tourism is a smoke-free industry and will not cause environmental pollution" that has long been popular in the tourism industry needs to be changed. In fact, the large-scale construction projects carried out in many places in our country to develop tourism have caused serious damage to the environment, and much of the damage is irreparable.
2. Recycling - Saving Resources
Since most resources on the earth are limited, a better way to improve their utilization efficiency is to recycle resources for reuse. Reuse can be divided into two levels: micro reuse and macro reuse. Micro-reuse is an internal behavior of an enterprise, while macro-reuse is achieved within the scope of society as a whole, through government intervention or other means. Hotels must first strive to achieve microscopic reuse, such as the reuse of reclaimed water and condensed water. However, the macro-reuse of paper, that is, the regeneration of paper, cannot be realized inside the hotel. At this time, the hotel's task is to create conditions for macro-reuse, that is, to separate the discarded paper from other waste and centralize it. It is sent from the waste disposal station to the paper mill for recycling.
3. Reducing - reducing costs
The fundamental purpose of simplification and reduction is to reduce waste and reduce the generation of waste, thereby reducing operating costs and improving resource efficiency. In most people's minds, modern hotels are synonymous with luxurious life, so hotels attach great importance to "packaging", including the service process and the packaging of provided items. It is this kind of packaging that causes hotels to generate a lot of waste and generate a lot of waste. things. A typical example is that the daily necessities and sanitary products provided by the hotel are beautifully packaged, but after being opened by the guests, they become waste. The hotel can implement simplified packaging, which can not only save money but also achieve the purpose of environmental protection; another example is that the hotel provides Guests change their sheets once a day. Therefore, the hotel has a large number of sheets to wash every day, which greatly increases the water consumption. Without affecting hygiene standards, reducing the number of bed sheet changes can reduce the consumption of water and electricity, reduce the wear and tear of fabrics and equipment, and reduce the workload of washing.
4. Recovery and compensation (Recovering) - improving the environment
Hotels have a lot of factors that are detrimental to the environment, so they need to improve these factors to reduce damage to the environment; at the same time Hotels should invest money where possible to remediate the environment that has been damaged so that the environment can be restored and compensated. Although it is difficult to restore the environment to its original appearance after being damaged, it is necessary to restore and compensate for it. For example, hotels can purify the air and compensate for the reduction of green space by planting flowers, plants and trees.