Environment Champion of the Year among Small Hotels

The Federation of Hotel & Restaurant Associations of India

Regd. Office: B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001

Phones : (011) 40780780  Fax : (011) 40780777  E-Mail :  Website :

CIN-U55100DL1955NPL002587


Environmental Awards 2017-18

Questionnaire for Hotels
Please give facts and figures for financial year 2017- 2018, unless otherwise stated.


Membership No.:Star Category:

1. Name of Hotel:

Address:

Phone:Fax:

E-Mail:

Affiliation (chain):

When did hotel start operations (for new hotels):

2. Description of Property

(i) Total Area (in sq. Meters) (ii) Built up Area (in sq.Meters)

(iii) No. of storey’s(iv) No. of Rooms

(v) Stand alone plot or part of a building complex: Stand alonePart of a building

(vi) New areas / facilities introduced in 2017-18

3. Environment Policy and Management

a.Upgrading Awareness of Eco-friendly Measures

Technical Updates

Strategy to promote Eco-responsible measures

Brief description of the Hotel featuring eco-friendly components

b.Has the property got environment audit done: Yes No

Name of the Audit Company

Year of Audit

c.How is it being implemented

d.Significant results achieved

e.Status of ISO certification (Copy attached ):

HACCP (Copy attached)

Ecotel (copy attached)

Green Globe (Copy attached)

LEEd and Griha-green building criteria

f.Do you have written policy for energy conservation: Yes No

g.Do you have written policy for ecopurchase: Yes No

h.Do you have written policy for water management: Yes No

i.Do you have written policy for waste management and minimisation: Yes No

j.Do you have a policy of containing & dealing with leaks in chemical containers/tanks: Yes No

k.Do you have a policy for using non-CFC equipment: Yes No

l.Have you received any notice for any statutory violations or been fined/penalised. Give details.

4. Energy Management

a.Has the property got energy audit done:Yes No

Annual Energy consumption / 2015-16 / 2016-17 / 2017-18 / Remarks
Total annual consumption of Electricity (KWh) Comparative of three years
Consumption per occupied guest room (KWh)
Total LPG (kg) consumed annually
Total LDO / FO (KL) consumed annually
HSD (KL)
Natural gas (kg.)
Any other fuel source of energy used

(Please explain in the remarks column, if there is a significant change in the facilities accounting for higher or lower consumption. Otherwise it is presumed that the variations is on account of efficiency / inefficiency of operations.)

b. Measures Adopted for energy conservation

Installed energy efficient lights (CFL) :Yes No

Installed energy efficient lights (CFL) % of hotel guest rooms

Installed energy efficient lights (CFL) % of the other areas

Equipment for reducing HVAC (heating, ventilation, air-conditioning) consumption. Give details

Procedures for reducing HVAC (heating, ventilation, air-conditioning) consumption. Give details

Results achieved

c.Has the hotel installed sub-meters in different functional areas Like Kitchen, rooms,
laundry etc. :Yes No if Yes give details in the following table:

Area in which sub-meter installed % of area covered Monitoring procedure Results achieved(depending on no. of (e.g. monthly / quarterly review rooms / banquet halls / or any others)restaurants covered.

1. Guest Rooms/floors

2. Banquet areas

3. Restaurant & bars

4. Kitchen

5. Laundry

6. Lobby and front office

7. Administrative offices

8. Recreation facilities

9. Staff and service areas

10.Compounds/gardens/other public areas

11. Any others

d.Single point room lights, A.C./ key card or switch being used:Yes No

e. Are you using solar concentrator technology?

Solar water heater/cooker systems

Photo voltaic cells for lighting

Biogas

Any other

f. Energy savings for windows by glazing, screens, filming, awning or other means. Please specify

g.Sensors or dimmers in corridors or other unused areas: Yes No

h.Sensors for A/C control of rooms when not occupied: Yes No

i.Any other

j.List out equipment, systems, procedures, training, monitoring, and results achieved for energy conservation in following areas

Housekeeping

Laundry

Kitchen

Restaurants

Common areas inside the hotel

Outside areas if any

Any other

k. Have you taken steps for reducing consumption of following energy sources. Please list.

Fuel Oil

Diesel

LPG

Any other

l. Are you using any renewable energy source like. Give details

Solar water heater

Photo voltaic cells for lighting

Bio-gas / Bio-mass

Any other

m. Do you have a heat recovery system in the hotel. Give details

Air conditionersBoilers

GeneratorsLaundry condensation, flash steam recovery

Any other

n.Do you have ceiling fans in guest areas & office areas to reduce the use of air-conditioning:

Yes No

o. Do you have sectional switches and/or dimmers in restaurants & other areas to switch off or dim lights in unused, low use areas: Yes No

Give details

5. Water Management

(Include all sources of water like municipal, under ground, purchase, etc.)

a.Have you implemented rain water harvesting? Yes No

b.Are you doing the audit of rain water harvesting structure? Yes No

c.Annual Water consumption (Kilo litre) (Please calculate and give final ratios wherever requested.)

2015-16 / 2016-17 / 2017-18 / Remarks
Total Sales turnover (Rs.) /
Total Water consumed (kLt.)
Total Covered Area(Sq.M)/
Total Water consumed (kLt..)
Consumption per seat of the restaurant (kLt.)(account of all restaurants in the hotels)
Water consumption per occupied room (kLt.)

d.Have you installed water meters in different areas :Yes No

If yes in what areas have these meters been installed

What results have you achieved because of these meters:

e.Water saving equipment, procedures, training, monitoring, put in place and results achieved in following areas. For example list if you are using low flow shower heads, tap aerators, toilet dams, tank fill diverters, photo electric cell activated control systems.

Guest rooms

Public/staff toilets

Laundry

Kitchen

Garden, lawns & plants

Boilers

Any others

f. What system of rain water harvesting do you have

g.Have you a policy of testing drinking water: Yes No

h. How are you purifying drinking water

i. Have you a policy of testing water for other uses e.g. swimming pools, laundry, kitchen , rooms etc.: Yes No If yes how are you ensuring quality as per standards is maintained.

j. How do you recycle used water from toilet and kitchen

Toilets

Kitchen

k. Do you have an effluent treatment plant :Yes No If yes give details

Type:

Capacity:

Date of Installation:

Last fitness clearance (date):

Briefly describe its maintenance programme

l.What is the COD/BOD levels is the final discharge

m. Do you have a system in place for secondary use of water (grey water - already used water to be reused). Please describe

n. Are you using organic waste convertor for converting wet garbage into manure?

6. Hazardous Chemicals & Eco-purchasing & Recycling

a. Do you have a policy of not using hazardous chemicals and cleaners: Yes No

If yes list the products/ingredients, you are avoiding & name the alternatives you are using

b. Do you buy in bulk or concentrates: Yes No If yes - specify products for bulk & concentrates

c. Are you successfully recycling, sending back to the supplier any items. Please list them

d. Do you buy biodegradable products: Yes No

If Yes List as many cases as you can where you have changed the product in favour of alternate biodegradable product

e. Measures for Non-Usage of Plastic

f. Do you have a policy of recycling paper and envelopes, restricting use of paper: Yes No

If yes Describe the policy, examples & extent of success achieved

g. Any other item you are successfully recycling. Please list them

h. Have you shifted to bio-pesticides & bio-fertilizers as against chemical pesticides & fertilizers:

Yes No If yes, List the products & % of total quantity covered by these products

i. Are you buying or growing organic food

j. Do you have special procedures for disposing off unused chemicals and their containers

7. Waste disposal & Solid waste Management

a.How are you using / disposing off left over food. Please describe measures & results.

b.Are you separating plastic, metal, glass & other solid waste: Yes No

At which point do you separate the solid waste.

c.How are you recycling and disposing off such wasted, used items.

d.Do you separate wet & dry waste in kitchens/restaurants: Yes No

e.How do you dispose wet garbage/waste from kitchen & restaurant.

f.Is your wet garbage storage facility air-conditioned: Yes No

g.How are you disposing dry organic waste like used flowers etc.

h.Any other measures, e.g. using shredded paper for packaging, using ‘rest of toilet paper’ rolls for staff toilets, short pencils collected & donated to schools, stained, worn linen / towels to be used for cloth bags/rags/laundry bags

8. Air Pollution control and Air quality

a. Have you had Indoor Air Quality testing done: Yes No

b. Are your aware of the IAQ standards: Yes No

c. Are you taking steps to maintain & monitor Indoor Air Quality. Describe them.

d. Do you have both fresh air and exhaust system in kitchen, laundry boiler room, plant room & service areas:Yes No Describe areas & results

e. Do you provide treated fresh air in guest rooms, restaurants and banquets: Yes No

f. Do you use ozonators for rooms: Yes No

g. Do you provide exhaust in guest room toilets: Yes No

h.Do you use scrubbers for DG Exhaust & boiler exhaust: Yes No

Describe them & results achieved

  1. Describe areas/equipments for using non-CFC equipment

j.Do you send discarded CFC using equipment to dealers who recycle CFCs, Give details.

k. Do you ask for certification from your equipment servicing company to ascertain how they dispose off the CFC: Yes No

l. Do you use fresh air ionisers in tempered fresh air (TFA) circuits: Yes No

Non-Smoking Policy etc:

9. Noise Pollution Control

a. Do you inform your banquet clients about the noise pollution levels and timings as applicable in your area:Yes No

b. Is your Banquet sales department aware of the noise pollution rules and standards: Yes No

c. What measures have you put in place to control noise pollution irritation to guests

d. What measures have you put in place to control noise pollution effects to staff working in engineering/air-conditioning/ laundry depts.

e. What measures have you taken to insulate your hotel from external noise from street/ surrounding areas and activities

10. Communications

a. How do you communicate your environmental policies to your guests

b. How do you involve your entire staff in implementing & monitoring your energy and environment policies.

c. How do you communicate your environmental policies to your suppliers with regard to eco-purchasing and disposal

d. How do you communicate your environmental policies to outsiders like local community/media/shareholders/ financial institutions etc

11. Training

a. Please describe your policies for training, motivation, rewarding staff at all levels for implementation of eco friendlymeasures :

Training on the hotels overall environmental policy

Training to the hotel staff on specific energy conservation measures

Training to the hotel staff on specific water conservation measures

Training to the hotel staff on specific waste minimisation and waste management measures.

Any others

b. What system is in place for rewards

12.Please describe any other policies & measures, not covered in the above headings and to give any reasons for your being given the Award. Please highlight steps taken recently, specially in the year 2017-2018, the period for which the data is being considered for the Award. However the cumulative effect of earlier measures will add to the environment profile of your property

Name of the Manager /

Answering the Questionnaire:

Designation:

Position/role in the environment team of property

Signature:

Updated on:

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