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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, 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, 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 puts forward requirements for hotels, guesthouses, resorts, restaurants, 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, 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, as well as their concern about environmental protection during consumption.
3.3 Green food: refers to pollution-free, safe, high-quality and nutritious food produced in accordance with the principles and regulations of sustainable development, and approved by professional institutions to use the green food logo.
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 AAAAA. AAAAA is the highest level.
Grade A: It means that the hotel abides by the national laws and regulations on environmental protection, health and safety, and has begun to implement some measures to improve the environment, and made time commitments on key environmental principles.
AA: It means that the hotel has made some efforts in providing green services to consumers and reducing the impact of commercial 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 have been highly recognized by the society in the practice of improving ecological benefits, and new measures have been put forward constantly, which is in a leading position in the domestic hotel industry.
AAAAA: This means that the ecological benefits of 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.
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, enterprises should fill in relevant evaluation materials and submit them to the national green hotel evaluation agency.
5.2.4 After a written review of the materials, the National Green Assessment Agency will appoint an audit team to inspect and review the site, issue an assessment report and determine the grade.
5.2.5 The enterprise shall be rated as Grade A.. If the enterprise is composed of multiple branches, it should 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 green hotels are assessed by voluntary application of enterprises, and enterprises assessed as green hotels are subject to mandatory management system.
6.2 The green hotels that have passed the evaluation shall be awarded the green hotel signboards of corresponding grades, 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 evaluated green hotels shall be supervised once every two years, and re-evaluated once every four years by the national green hotel evaluation agency. During this period, promotion evaluation 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 visitors and re-evaluation personnel present 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 is found to be unqualified or has other behaviors that directly or indirectly harm the interests of consumers, it will be given a warning, demotion and delisting according to the seriousness of the case.
7 auditor
7. 1 The rating of green hotels is subject to the auditor system. Auditors must undergo professional training and examination, and those who pass the examination will get 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 auditors are qualified to carry out the internal audit of green hotels, registered intermediate auditors are qualified to carry out the external audit of green hotels, and registered senior auditors are qualified to serve as the leader of the external audit team of green hotels.
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 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 made a green work plan, defined the environmental objectives and action measures, improved the rules and regulations on public safety, food safety, energy saving and environmental protection, and constantly updated and developed them. Hotel managers regularly check the realization of goals and the implementation of rules and regulations.
A 1.3 The hotel has a training plan on public safety, food safety and environmental protection, with the participation of all staff, so as to improve the safety and environmental awareness of employees; Personnel responsible for creating green hotels must attend training and education on safety and environmental issues.
A 1.4 the 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 is awarded "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, faucet per minute, bath faucet, urinal and dishwasher.
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, and establish a water metering system to 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 and coal (oil) energy consumption quotas and responsibility systems.
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 windows every year, and write an 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 heat and waste 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 classify 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 room on the first floor (a small non-smoking building).
A6.2 Disposable guest articles such as toothbrushes, combs, soaps and slippers, and guest cotton fabrics such as towels, pillowcases, sheets and bathrobes in the room should be replaced according to customers' wishes, so as to reduce washing times.
A6.3 Change (use degradable materials), simplify or cancel the packaging of household and bathroom articles 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 restaurant has a good ventilation system, and there is 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 signboard for purchasing raw materials in a prominent position in the lobby, indicating the name, supplier, telephone number, quality inspection status, purchasing time, shelf life and origin of the main raw materials.
A7.4 Actively adopt green food, organic food and harmless vegetables.
A7.5 Do not sell wild protected animals prohibited by the state.
A7.6 Formulate green service standards, advocate green consumption, and provide services such as packaging surplus grain and storing drinks.
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 free of peculiar smell. The bathroom area, bathroom space and restaurant area should be in a proper proportion, and all 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 the 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 hotels have 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's image and comprehensive competitiveness, realize the overall sustainable development of the city's environment, economy and society, and accelerate the construction of a harmonious Kunming and a modern new Kunming. Creating a series of green hotels is a "cell project" to create a national environmental protection model city, and advocating and creating energy-saving and environmental-friendly green hotels is also the main direction of the development of international accommodation industry. Therefore, Kunming Yijingyuan Resort Hotel 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 in the process of hotel construction and management, adopts management actions of saving energy and reducing consumption and promoting environmental harmony, 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 use of resources in the process of operation and management.
In a word, on the premise of ensuring service quality, we should try our best to save energy, reduce material 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 in the process of 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 means that hotels ensure public safety and food safety in their services.
Saving mainly refers to paying attention to circular economy, saving energy and reducing consumption, and reducing the waste of water, electricity, coal and other consumption-reducing substances during hotel operation.
[edit this paragraph] A 1 prerequisite
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 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 made a green work plan, defined the environmental objectives and action measures, improved the rules and regulations on public safety, food safety, energy saving and environmental protection, and constantly updated and developed them. Hotel managers regularly check the realization of goals and the implementation of rules and regulations.
A 1.3 The hotel has a training plan on public safety, food safety and environmental protection, with the participation of all staff, so as to improve the safety and environmental awareness of employees; Personnel responsible for creating green hotels must attend training and education on safety and environmental issues.
A 1.4 the 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 is awarded "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, faucet per minute, bath faucet, urinal and dishwasher.
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, and establish a water metering system to 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 and coal (oil) energy consumption quotas and responsibility systems.
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 windows every year, and write an 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 heat and waste 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 classify 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 Room
A6. 1 There is a non-smoking room on the first floor (a small non-smoking building).
A6.2 Disposable guest articles such as toothbrushes, combs, soaps and slippers, and guest cotton fabrics such as towels, pillowcases, sheets and bathrobes in the room should be replaced according to customers' wishes, so as to reduce washing times.
A6.3 Change (use degradable materials), simplify or cancel the packaging of household and bathroom articles 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 restaurant has a good ventilation system, and there is 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 signboard for purchasing raw materials in a prominent position in the lobby, indicating the name, supplier, telephone number, quality inspection status, purchasing time, shelf life and origin of the main raw materials.
A7.4 Actively adopt green food, organic food and harmless vegetables.
A7.5 Do not sell wild protected animals prohibited by the state.
A7.6 Formulate green service standards, advocate green consumption, and provide services such as packaging surplus grain and storing drinks.
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 free of peculiar smell. The bathroom area, bathroom space and restaurant area should be in a proper proportion, and all 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. reflect-change your mind
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, many places in our country have built large-scale buildings to develop tourism, which has caused serious damage to the environment, and many of the damage is irreparable.
2. Recycling saves resources
Since most resources on the earth are limited, a better way to improve their utilization efficiency is to reuse recyclable resources. Reuse can be divided into micro reuse and macro reuse. Micro-reuse is the internal behavior of enterprises, while 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. However, the macroscopic 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 waste paper from other wastes and send it to the paper mill for recycling by the waste treatment station.
3. Reduce-reduce costs
The fundamental purpose of simplification and reduction 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 attach great importance 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 the hotel are beautifully packaged, but they become waste after being opened by the guests. Hotels can completely simplify packaging, which can not only save money, but also achieve the purpose of environmental protection; Another example is that hotels change sheets for guests every day. To this end, the hotel has a large number of sheets to wash every day, which greatly increases the water consumption. Without affecting the hygienic 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, so it is necessary to improve these factors to reduce the damage to the environment; At the same time, if possible, hotels should invest funds to control the damaged environment in order to restore and compensate the environment. Although it is difficult to restore the original appearance after the environment is destroyed, it is necessary to restore and compensate it. For example, hotels purify the air by planting flowers and trees to make up for the decrease of green space.