carbon footprint and tourism: an overview
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Carbon Footprint and Tourism: An overview
Mahmoud HewediFaculty of Tourism and Hotels
Fayoum University
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Aims of this snapshot presentation
Is to high light and focus on the followings:1- The concept and its definition2- The interrelationship among the different sustainability dimensions 3-Examples of carbon footprint of buildings, water, hotels, restaurants,
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Carbon Footprint Reduction
Important to make it fact!!
If you are in tour please make sure to
•‘take only photos, leave only footprints’
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Greenhouse GasesGreenhouse Gases (GHGs) can be measured by recording
emissions at source by continuous emissions monitoring or by
estimating the amount emitted by multiplying activity data (such as
the amount of fuel used) by relevant emissions conversion factors.
These conversion factors allow activity data (e.g. litres of fuel used,
number of miles driven, tonnes of waste sent to landfill) to be
converted into kilograms of carbon dioxide equivalent (CO2e).
CO2e is a universal unit of measurement that allows the global
warming potential of different GHGs to be compared
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What is a carbon footprint?
• Carbon footprint (FP): is “the total set of GHG (greenhouse gas) emissions caused directly and indirectly by an individual, organization, event or product” (UK Carbon Trust 2008).
• Everyone in this room has a FP
Let’s determine your C-FP
Carbon footprint
• The concept of carbon footprint was put forward firstly by the Science and technology office of Parliament of Britain and British Sky Broadcasting, but different definitions to carbon footprint have been given by different organizations from their own angles. As for the corporation, carbon footprint are the
• total greenhouse gases generated in the lifecycle of a product. It is very hard to calculate the carbon footprint of a product in our daily life. Properly, we can not do that, especially the whole lifecycle of the
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Conversion factor
Greenhouse gas (GHG) conversion factors are used to calculate the amount of greenhouse gas emissions caused by energy use. They are measured in units of kg carbon dioxide equivalent**. In order to convert 'energy consumed in kWh' to 'kg of carbon dioxide equivalent', the energy use should be multiplied by a conversion factor.
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Conversion factor examples
• To convert from litres of petrol to kg CO2
emissions multiply by 2.331, so for example:
200 litres petrol = 200 x 2.331 = 466.2 kgCO2e
• Carbon emissions are usually quoted in kg
CO2 / kWh.
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Carbon footprint and tourism
• What the research shows is that in 2009, 7.9% of the total Dutch carbon footprint is attributed to tourism. Calculations in the report for domestic and international holidays (short and long-haul) raise many questions about the impact of these forms of travel on the environment in relation to the carbon emissions.
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Carbon footprint and holidays• Other innovative features of this report include
the analysis of eco-efficiency (i.e. the carbon footprint of a holiday compared to holiday spending). The analysis by trip type and destination highlights the implications of eco-debates for domestic and outbound tourism (including modal travel type). The discussion of trends in the carbon footprint of holidaymakers 2002–2009 indicates that Dutch CO2 emissions have decreased by 3.1% while holiday emissions increased by 16.5%. This is alongside a growth in greater total travel distances and a small increase in the volume of holidays.
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Carbon Footprint – 3 Scopes
June 2, 2009 13
Remember: there are three levels (scopes) to a green house gas/carbon footprint calculation.
Scope 1: Direct Emissions
• Relatively easy:– Combustion Sources– Site owned vehicles– On site electrical generation– CFC and HFC losses from
refrigeration equipment– Sulfur hexafluoride losses
from electrical equipment
June 2, 2009 14
Scope 2: Indirect Emissions – Purchased Energy
• Emissions from consumption of purchased utilities:– Typically electricity– Could be steam or high
temperature hot water– Could be negative (ex:
electricity from landfill gas)
June 2, 2009 15
Scope 3: Other Indirect Emissions• Can be very difficult:
– Transportation of purchased material or goods– Employee business travel– Employee commuting impacts– Outsourced work– Emissions from finished products– Transportation of waste– Vegetation & Trees
• Scope 3 has various challenges– Boundary issues– Can be a magnitude higher than Scope 1 and 2– Costly value chain analysis
June 2, 2009 16
Food
• The CO2 footprint, i.e. the climate change impact of food, is arguably one of the most important issues in improving the environmental responsibility of the food chain and also the most intensively discussed worldwide at the moment.
• Farmers, industry, trade and consumers are all keen to reduce climate change impact but currently they lack the means to address the problem adequately.
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Food • Therefore, the primary challenge for science is
to provide those involved in the food system
with the necessary information and tools to
understand and influence key issues such as
the potential for carbon sequestration and the
mitigation of carbon footprints, including
reducing the negative impacts of poor farming
techniques and consumer choices.
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Buildings
• Buildings make a considerable contribution to
global environmental impacts. The most
significant burdens stem from primary energy
consumption with consequent greenhouse gas
(GHG) emissions arising from different services
and activities in operating a building over its long
lifespan. The building sector produces 20 - 30% of
the global carbon footprint, with a prediction for
future growth. 19
Buildings• The operational carbon footprint of a commercial
building is predominantly associated with energy
consumption in the form of heating, ventilation
and air-conditioning (activities known as HVAC2),
use of elevators (activities known as vertical
transportation), use of electric appliances and
lighting the building.
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Buildings/Hotels
• In the hotel sector these activities may account
for up to 85% of the total energy use. Among
these, air-conditioning often represents a
significant share, especially as regards the
building stock in warm climates.
• Evidence shows that in hotels, air-conditioning
systems may increase the annual energy use
by 29% - 77%.
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Buildings /Hotels
• Other operational burdens of the building stock
arise from cooking in catering facilities,
refrigeration, water supply, water heating, laundry,
wastewater treatment and solid waste generation.
• Due to the poor quality of data, waste issues are
usually beyond the scope of analysis in
environmental assessments of buildings, including
hotels. As for other operational activities, there are
different estimates of their contribution.
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Buildings/Hotels
• The share of hot water production, for example, is
estimated as high as 40% and as low as 3% - 3.5% of
the total energy use and GHG emissions generated
during the lifecycle operations of a hotel. This may be
a result of variations in hotel organization. Laundry in
hotels, for example, can be either in-house or
outsourced; in-house laundry may significantly
increase the final energy requirements of a hotel.
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Buildings/Hotels
• The share of hot water production, for example, is
estimated as high as 40% and as low as 3 - 3.5% of
the total energy use and GHG emissions generated
during the lifecycle operations of a hotel. This may be
a result of variations in hotel organization. Laundry in
hotels, for example, can be either in-house or
outsourced; in-house laundry may significantly
increase the final energy requirements of a hotel.
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Buildings/Hoels
• Residential buildings in the existing building stock, are responsible for 2/3 of the total energy consumption and GHG emissions in the building.
• Specific types of commercial buildings are often characterized by more intense energy use practices. Hotels, for example, are one of the most demanding energy consumers among all categories of the building stock. This is due to their 24-hour-based operation, the variety of facilities and functions provided and often reckless energy use habits of occupants
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Buildings/Hotels• In Greece and Spain hotels are the principal energy
consumers among commercial buildings, being responsible for about 1/3 of their total energy demand;
• • In France, the UK and USA the share of hotels is lower,
but yet significant, 18%, 16% and 14% respectively• • It is believed that large portions of energy utilized in
hotels are wasted, thus presenting opportunities for energy conservation
• Given that energy use is closely linked to GHG emissions, energy conservation will result in a significant reduction in the carbon footprint from hotels
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LCEA (Life cycle energy analysis) of two hotels in Poole, Dorset (UK)
• Evidence shows that energy and, consequently,
environmental performance of hotels varies
depending on their class, types of energy used,
diversity of services and facilities provided to the
hotel guests.
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Why it is important?
• We are all consumers – of food and drink, personal
travel, household products and travel tourism. As
such, we are accountable to some degree for the
pressures which our consumption puts on the
environment.
• CO2 emissions associated with imported goods and
services consumed
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Greenhouses Gases
Greenhouse gases are made out of: Water vapour Carbon dioxide Methane Nitrous oxide Ozone Chlorofluorocarbons They are all natural gases, but extra greenhouses gases can be made by humans polluting.
How to calculate YOURS!
There is many ways of how you can do this you can complete it by going onto websites.Here it will ask you a series of questions about your lifestyle.It will then give you a number or an answer to how bad your carbon footprint is.It may then give you some tips of how to change A good website for students to use is http://www.cooltheworld.com/kidscarboncalculator.php?
What Is Your Water Footprint?
• Take a water tour with us through your home,
yard, diet, energy, and consumer choices then,
pledge to cut your water footprint and help return
more water to rivers, lakes, wetlands,
underground aquifers, and freshwater species.
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Water and climate
• Climate change and other stresses are limiting the availability
of clean water and affordable energy. A large amount of
energy is expended to supply, treat and use water, meaning
that water-oriented strategies can result in significant
reductions in energy use and greenhouse gas emissions.
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Water and carbon footprint• In the UK, we use approximately 150 liters of water per
person per day in our homes. Our previous research indicates that when household and water company emissions are considered together, around 90% of these emissions (35 million tons CO2
per year) can be attributed to ‘water in the home’. This includes energy for heating water but excludes space/central heating. The remaining 10% of emissions originate from abstracting, treating and supplying water, and subsequent wastewater treatment. For this reason, it's important to better understand the effects of water use on domestic CO2 emissions.
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Water and carbon footprint
• The study identifies a number of key findings both for
existing households and new build dwellings as well as for
our own water use behavior in the home.
• In a report on the tool on the BBC website they mention that 89%
of the footprint of domestic water use is caused by heating it. That
leaves 11% of the impact from cleaning and supplying the water
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Water and carbon footprint• In the past few years, the EU has accelerated efforts to curb the level
of greenhouse gas (GHG) emissions from energy intensive firms. As of Jan. 1st, 2012, all commercial airline carriers flying in the European airspace will be obliged to incur charges for the carbon dioxide (CO2) emissions of their flights. The latter measure falls under the European Emissions Trading Scheme which constitutes the cornerstone of the EU climate policy intended to combat climate change. Other carbon demanding industries include shipping and power generation plants. Before devising strategies to lower their CO2 emissions, commercial organizations first need to accurately directly measure or estimate their carbon footprint. This step is a prerequisite for complying with the legislation
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Water and your carbon footprint
• Everyone has a 'carbon footprint' - it is the measure of
how much carbon dioxide (CO2) is created by your actions.
• Many businesses are conscious of their carbon footprint
and are actively trying to reduce it. While saving energy is
an obvious strategy – saving water is also really effective.
This is because of the energy that’s used in treating your
water and other activities'
• The following diagram represents how the demand for
water has an impact on carbon dioxide emissions.
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Water and your carbon footprint
• When we refer to carbon or carbon dioxide (CO2) we mean
the six recognized greenhouse gases which are Carbon (CO2),
Methane (CH4), Nitrous Oxide (N2O), Hydrofluorocarbons
(HFC), Perfluorocarbons (PFC) and Sulphur hexafluoride (SF6).
• **Strong evidence shows that human emissions of
greenhouse gases are changing the world's environment. The
main greenhouse gas is carbon dioxide (CO2), produced when
we burn fossil fuels like coal, oil and gas for energy.
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Saving water saves energy
• There’s no question that energy and water are
related. In the U.S., more than 13% of our
electrical energy goes to heat, treat and pump
water supplies.
• On the flip side, our nation’s electrical production
represents 49% of the withdrawals from our
rivers, wetlands and fresh water resources.
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Saving Water Saves Energy
• Additionally, carbon emissions related to our use of
water is estimated at 290 million metric tons annually,
or 5% of all carbon emissions in the U.S. This is
equivalent to the annual greenhouse gas emissions of
53 million passenger vehicles or emissions from the
electricity use of over 40 million homes.
• To start some of the work both mitigating and
adapting to climate change,
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Saving Water Saves Energy
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• Water is essential for many aspects of daily life
including restaurant operations and is necessary for
generation and service of properly produced, safe
food. However, water is becoming more scarce and
expensive due to climate change, infrastructure
needs, governmental budget constraints, and shifting
water source.
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• Water usage in restaurants is an area that has not been
studied academically Restaurants typically are a small
segment of the population of water users in the
commercial and industrial segment and are segmented into
categories dependent upon the style of service, per-person
check average, whether alcohol is available, what
percentage of sales are derived from beverage sales, and
other’s.
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• In analyzing 87 operations from California, Colorado, and
Florida, Dziegielewski et al. (found, on average, each restaurant
used more than 2.8 million gallons of water annually.
• This translated to 7,700 gallons daily and 16 gallons for each
meal served. When only using indoor water sources, discounting
water used for irrigation, Dziegielewski et al. (2000) established
that 7.64 gallons of water were used for each meal served.
• The study found that Asian restaurants
consumed more than 15,000 gallons per day
and quick-service operations, 4,000 gallons
per day Dziegielewski, et al., (2000).
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• In a segmented analysis of water use throughout California it was found that 6% of total water usage in the commercial and industrial sectors took place in kitchens with restaurants being the largest user (Gleick, et al., 2004). This is water designated only for preparation, cooking, and sanitation (Dziegielewski, 2000) and does not include water for serving to customers or bathrooms.
• Dziegielewski et al. found the areas of largest use were
sanitation, approximately half, followed by preparation, cooking, and ice machines (2000).
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• Restaurants in California used 53.1 billion gallons (201 million cubic meters) of water in 2000 and the NRA’s Conserve website (2011b) estimated that energy is 30% of a building’s yearly operating costs and that restaurants used five times as much energy as a normal building and 25 times more when focusing on the kitchen area.
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• Decreasing the amount of water used,
whether it be through training or new
equipment, is directly correlated with
decreasing utility costs (AH&LA, 2001 and
NRA, 2011).
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• The final cost of water includes a direct
correlation with the amount of energy an
operation consumes (EPA, 2011k) and the
hospitality industry is a large consumer of
energy AH&LA, 2001; Alonso & Ogle, 2010;
Paton, 2008; and Deng & Burnett, 2002).
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• One segment of the hospitality industry,
restaurants, expended five times more energy
per square foot than the average commercial
business (NRA, 2011).
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15 Ways to Reduce Your Carbon Footprint
• Buy organic and local
• Pay attention to packaging.
• Ditch bottled water
• Energy-proof your home.
• Go native.
• Window shop
• Take a direct flight
• Switch water heaters to vacation mode
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15 Ways to Reduce Your Carbon Footprint
• Unplug it!
• Keep your car.
• Chuck your microwave.
• Use cold water
• Have the family over
• Make time for errands.
• The Three Rs: Reduce, Reuse, Recycle
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• Check the central heating timer setting –
• Remember there is no point heating the house after you have left for
work
• Fill your dish washer and washing machine with a full load - this will
save you water, electricity, and washing powder
• Fill the kettle with only as much water as you need
• Do your weekly shopping in a single trip
• Hang out the washing to dry rather than tumble drying it
Environmental Information and Sustainability Mission
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Economies
REGIONALDEVELOPMENT
INFORM POLICYINFORM POLICY
GUIDE MARKETPLACE DECISIONSGUIDE MARKETPLACE DECISIONS
MANAGE NATURALRESOURCES
MANAGE NATURALRESOURCES
12 Categories of Sustainable Action
GHG emissions
management and
reductionGHG emissions
management and
reduction
Solid waste
management and
reductionSolid waste
management and
reduction
Freshwater consumption reduction
Freshwater consumption reduction
Wastewater
managementWastewater
managementEnergy conservation and
management
Energy conservation and management
Ecosystem and
biodiversity
conservationEcosystem and
biodiversity
conservation
Land Use planning &
management
Land Use planning &
management
Social norms and culture preservation
Social norms and culture preservation
Economic
benefits for local
and indigenous
community
Economic
benefits for local
and indigenous
community
Responsible purchasing
Responsible purchasing
Air quality protection and noise reduction
Air quality protection and noise reduction
Training and
education for
employees and
clients
Training and
education for
employees and
clients
Making Sustainable Tourism Happen
“Stuff Happens”
Trying to find ways to. . .• Not fill our landfills
• Conserve water use
• Limit our waste production
• Reduce our Greenhouse Gas Emissions
• Lessen our carbon footprint
• Create a great community sense of place
• And to share with others how to do the same.
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◘ Reducing energy use / Conservation: » changing transport behaviour (e.g. shift to rail
and coach instead of car and aircraft, choosing closer destinations), changing management practices (e.g. videoconferencing for business tourism)
◘ Improving energy efficiency: » use technology to carrying out the same
operation with a lower energy input◘ Use of renewable or carbon-neutral energy:
» substitute fossil fuels with energy sources that are not finite and cause lower emissions, such as biomass, hydro, wind, and solar energy
Mitigation options for the Tourism Sector
MITIGATION MEASURESLand Transport
- Cars contribute more than 80% emission of the land transport (but only 15%-20% for tourism purpose)
- Key emissions abatement options for car transport:
Development of more efficient vehicles. • Abatement potential up to 30% of emissions
Adoption of cleaner fuels. • Develop a very low emissions car powered by
electricity, fuel cells or hydrogenPromoting changes to consumer behaviour
reduction. • Up to 15% of carbon emissions could be
reduced
MITIGATION MEASURESAir Transport
- Acceleration of fleet renewal with more fuel efficient planes. • More than 11% of the current world fleet are older than 25 years.
• Possible abatement potential of CO2 saving: >7%
- Reduce infrastructure inefficiencies in airspace management.• Up to 12% of CO2 emissions can be reduced
- R&D innovation to develop new long-term technology which could further reduce emissions Airframe Technologies Engine Technologies Alternative Fuels
New Research
• Preparing the Tourism Sector for Climate Change
• National vulnerability analysis• Development of adaptation tools
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