praise performance planet post - greenotels...our aim has been to make greenotels as collaborative...

For H&FS | Identity design

Vol. 3 ISSUE 9 November 2019

NO SCOPE TO OVER-LOOK THE RESTAU-RANT AT YOUR HOTEL!

WORD FROM SHIM-LA - HOTELS AT RISK OF WATER SCARCITY

GREEN INITIATIVES AT ARYA NIWAS - JAIPUR, RAJASTHAN

RESIDENCY TOWERS AND THEIR GREEN EFFORTS...

GREENOTELS AWARD 2019 SHORT-LISTED HOTEL NOMINEES ANNOUNCED...

Like all responsible hotels, Residency Towers - Coimbatore is also working

towards building a green property. Read here their initiatives in adopting

sustainable practices in everyday functioning...

From food, waste management to conser-

vation of resources, your restuarant needs

to be as green as other your hotel...

After water crisis hit Shimla last year,

here’s how hotels are coping up with

changes - Sanjay Sood shares

Book your seat for the 2019 GreenOtels Conference & Awards on December 18, 2019

www.greenotels.com

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Vol. 3 ISSUE 9 November 2019 |


We are delighted to announce the Shortlist for the 2019 GreenOtels Award.

We were overwhelmed by the number of entries we received from small and big hotels from across the country and to arrive at the short-lists, the award submissions were thoroughly evaluated and checked by the technical teams lead by EDS (Environment Design Solutions).

The second and final round of checks will be car-ried out by the eminent Jury of Experts who have worked closely with our industry and carry with them high caliber of qualification and experience in the space of sustainability, eco-design, engi-neering as well as building management.

The winners will be announced at the awards ceremony on 18th December in Delhi. So, please block your date.

I have shared before that the idea behind the GreenOtels Award is not to pinpoint who is the best but to highlight and to encourage all those hoteliers who have sustainability as a part of their business agenda. So, each one of the Award applicants is a winner...

I am listing the hotels that have been short-listed on parameters of Energy, Water, Waste, IEQ and Community Initiatives.

If you seek any clarification please call me on +91 98200 69890 or write in on [email protected]

See you in Delhi on December 18.

Our aim has been to make GreenOtels ascollaborative as possible, believing that a

diversity of perspectives enriches the work.we have reached out to experts, to

professionals and promoters in hospitality aswell as companies engaged in sustainable

development to help make the big shifttowards a sustainable future.

KNOWLEDGE ASSOCIATES Bharat Malkani, E.C. FHRAI

CB Ramkumar, Our Native VillageGarish Oberoi, President, FHRAI

Niranjan Khatri, iSambhavParam Kanampilly, Concept Hospitality

Sanjay Sethi, ITC HotelsSteve Borgia, President, ESOI

ADVISORY PANELAmitab Tyagi, The Taj Hotels

Arun Bahadur, The Oberoi HotelsAshish Rakheja, AEON Consultants

HC Vinayaka, ITC HotelsSanjeev Saxena, DLF Home Developers

Shankareswaran Jayaraj, RelianceSunil Relia, JLL Building Operations

Vikram Choubal, Marriott International

BENGALURUBhaskar Masineni, The Leela Palace

Jagadish Itagi, The Ritz CarltonMurali Panicker, Taj BangaloreRavindra Singh, ITC Gardenia

CHENNAIN Ramamoorthy, ITC Grand Chola Hotel

HYDERABADAshok Hemrajani, Minerva Group

Sharique Khurshid, Taj KrishnaDELHI

Anil Kumar, The ImperialRahul Prabhakar, ITC Maurya

Rothin Banerjee, Taj PalaceSuman Majumder, Hyatt Regency

JAIPURM Kannan, Oberoi Rajvilas

Ranjeet Yadav, ITC RajputanaAnupam Vivek, Jai Mahal Palace

MUMBAIAjay Nayak, ITC Maratha

Neeraj Kaushik, RenaissanceNilesh Mhatre, JW Marriott

Prashant Pawar, Oberoi Hotels & ResortsPrashant Vaidya, Hotel SofitelP

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GREENOTELS AWARD 2019 - SMALL FORMAT (upto 60 Keys)

Amanora The Fern, Pune

Rodas An Ecotel Hotel, Mumbai

Sarovar Portico Naraina, New Delhi

The Fern Residency, Kolkata

The Riverwood Forest Retreat, Pench

The Roseate, New Delhi

GREENOTELS AWARD 2019 - MEDIUM FORMAT (61 to 120 keys)

Courtyard by Marriott, Kochi

InterContinental Chennai Mahabalipuram Resort, Chennai

Madhubhan Resort & Spa, Anand

Poetree Sarovar Portico, Kerala

Pragati Green Meadows & Resorts, Hyderabad

Taj Madikeri Resort & Spa, Coorg

Taj West End, Bengaluru

The Residency, Chennai

The Tigress Spa & Resort, Ranthambore

UK27 The Fern, Belagavi

GREENOTELS AWARD 2019 - LARGE FORMAT (120 to 250 keys)

Avasa Hotel, Hyderabad

Caspia Hotel, Delhi

Crowne Plaza Jaipur Tonk Road, Jaipur

Crowne Plaza Today, New Delhi

Holiday Inn Express Suites, Bengaluru

Holiday Inn New Delhi Mayur Vihar Noida

Hotel Feathers, Chennai

Hotel Holiday Inn Jaipur City Center

Ibis Hyderabad HITEC City

Meluha The Fern, Mumbai

Radisson Blu Plaza Hotel, Hyderabad

Sheraton Grand Bangalore At Brigade Gateway, Bengaluru

Taj Swarna, Amritsar

The Imperial Hotel, New Delhi

The Lalit Hotel, Chandigarh

The Residency Towers, Chennai

The Residency Towers, Coimbatore

GREENOTELS AWARD 2019 - EXTRA LARGE FORMAT (above 250 keys)

Crowne Plaza Greater Noida

ITC Kohenur, Hyderabad

ITC Maurya, New Delhi

JW Marriott New Delhi Aerocity

Novotel & Ibis Bengaluru Outer Ring Road

Renaisaance Convention Centre Hotel Mumbai

Taj Krishna, Hyderabad

Taj Palace, New Delhi

The LaLit, Jaipur

The Lalit, New Delhi

The Leela Ambience Gurugram Hotel

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ACCOR FOCUSES ON MEANINGFUL ESSENTIALS WITH LAUNCH OF GREET, ITS NEW RESPON-SIBLE BRANDAlert to new trends, Accor is rewriting the rules and presents greet, a new alternative hospitality and sustainable tourism offering that combines environmental considerations with a socially responsible approach for trav-elers seeking authenticity. The latest addition to the Group’s economy segment, greet is a community-based, responsible and non-stan-dardized brand, that is in keeping with current trends and seeks to serve travelers who are looking to add meaning to their purchases and are aware of their impact on the planet.

Greet breathes new life into today’s economy hotel landscape. Although diversity is the hall-mark of its design approach, greet retains its own unique identity—one of the brand’s key strengths is the freedom and great flexibility it offers to hotel owners under its banner. The only guidelines are that greet hotels must include several of the brand’s key features, including its logo in the common areas, a P

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RESORTS IN MALDIVES PROTECT SEAGRASS

HILTON EXPANDS FAMILY-FRIENDLY BENEFITS

The #ProtectMaldivesSeagrass campaign, headed by the Blue Marine Foundation and the Maldives Underwater Initiative (MUI) at Six Senses Laamu, has so far convinced more than 25 percent of resorts in the Maldives to protect their seagrass meadows.

The country’s Ministry of Tourism has also officially endorsed the campaign to stop the removal of seagrass beds. Seagrass is commonly removed in the Maldives when it is found near resort islands because operators believe it spoils the clear, picturesque lagoons that tourists expect on holiday.

More than 30 resorts joined the campaign and collectively pledged to protect more than 8.9 million square feet (830,000 square me-ters) of seagrass around resort islands across the country.

The website www.protectmaldivesseagrass.com received more than 22,000 visits in a four-month period, with the #ProtectMal-divesSeagrass hashtag mentioned over 300 times each day at the height of the campaign. Over 1,600 people from both the local and international community have registered their support to protect seagrass in the Maldives.

Six Senses Laamu, the resort that inspired the campaign, has been protecting its sea-grass since 2017 and has successfully shown that seagrass and tourism can coexist. The resort was used as a case study and was featured in a guide that demonstrated to re-sort general managers how seagrass can be an asset for positive guest experiences, en-couraging them to protect at least 80 percent of their resort’s seagrass meadows.

In a robust expansion of its family-friendly benefits, Hilton has announced an exten-sion of its parental leave. The enhancements underscore Hilton’s commitment to creating an inclusive environment for all, including working parents. Hilton is also introducing a Parents Concierge for U.S. Corporate Team Members, and an expansion of its Thrive Global platform, to support new parents and their managers.

As part of its holistic approach to creating a culture where Team Members thrive person-ally and professionally, Hilton has also intro-duced the Parenthood Journey Program, in partnership with Thrive Global and Stanford Medicine. The workplace program provides support ranging from in-person training for managers of new parents, video e-learning for new moms on themes of wellbeing, connec-tion and purpose, and toolkits for partners to navigate and support their partner and baby.

Additional family–friendly benefits include adoption assistance, extended bereavement leave, generous paid time off and exclusive travel discounts to allow families to spend more time making memories together. Ben-efits apply to all team members at both hotel level and corporate offices.

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An eco-system has therefore been introduced to assist hotel owners in their policy of renovating and upgrading their assets.

Partnerships with key organizations will enable each hotel to turn their approach to giving second chances into a reality, and it is totally in line with this socially responsible brand. greet has joined forces with several leading charities, including Emmaüs, which will enable owners to source second-hand furniture and designs made using recycled items, as well as Valdelia (an eco-organization providing a comprehensive solution to collect, recycle and reuse old furniture from all types of organizations) which will strengthen the connections with these networks.

Accor Group hopes to open 300 greet hotels throughout Europe by 2030. The greet net-work will quickly extend to various European destinations, with the German city of Darm-stadt welcoming the very first greet hotel outside France in the coming months.

“Look deep into nature, and then you will understand everything better.”- Albert Einstein

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IS THE RESTAURANT IN YOUR HOTEL GREEN?Restaurants in a hotel are often overlooked or not given much importance when it comes to maintaining sustainable habits. If your hotel has a restaurant, it is imperative to under-stand what goes behind its healthy mainte-nance and effective running with respect to undertaking green practices. Hoteliers today must consider transitioning the restaurant into a Certified Green Restaurant, buy organic, lo-cally-grown food and/or plant an organic gar-den to provide fresh produce for the guests, look for foods with Organic and Protected Harvest Certified labels, offer vegan options, take steps to reduce food waste, try to avoid buying over harvested or endangered species fish using guides and do so much more.

If cutting carbon emissions and promoting sustainable farming are part of your restau-rant’s core values, here’s how to become a green restaurant.

Step 1: ReduceHow many seats do you have in your restau-rant? Though you may strive to reduce waste in your kitchen by maximizing the amount of inventory that goes on the plate instead of in the trash, it’s likely you’re still producing a ton of food waste. And that’s not all: There are a ton of usage numbers – from water usage to electrical usage to chemical usage – that you can reduce in your restaurant.

First on the list: Focus on reducing your ener-gy usage. One of the easiest ways to do this is by installing energy efficient lighting. There’s an upfront cost associated, but that can be offset in other areas of the business like gov-ernment initiatives that incentivize businesses to install LEDs or other footprint-reducing lighting.

If possible, install energy-efficient insulation, duct sealing, and weather-stripping to cut down on heating and cooling consumption. Plan on keeping your indoor temperature

moderate and using a programmable thermo-stat so heating and cooling can be reduced during off hours.

Reduce water usage by using low-flow fau-cets and toilets and installing a water filtra-tion system in house. You can also install a high-efficiency water heater in order to use less energy as you heat water for kitchen use. On top of that, you can reduce waste in your restaurant by carefully highlighting expiration dates, repurposing tonight’s leftovers as a discounted special tomorrow, or by investing in a digital inventory management tool to track the usage and shelf life of your inventory.

Finding creative ways to reuse scraps and leftovers is another great idea; consider start-ing a composting program to support an herb or vegetable garden for your restaurant.

Step 2: ReuseAfter you’ve made a dent in reducing your restaurant’s waste, it’s time to examine your systems and see whether there are areas where you could be investing in reusable materials. Switch from single-use plastics and paper products to tablecloths and napkins that can be washed and reused over and over. Purchase pre-owned kitchen appliances and furniture instead of buying brand new ones you can even reupholster or refinish an old dining set to make it look brand new. And, if you’re replacing any appliances or furniture in your restaurant, consider donating your old equipment for another kitchen to use.

Step 3: RecycleRecycling has never been easier! The majority of waste management companies facilitate recycling disposal, all you need to do is ask. Commit to recycling all your boxes and bottles, and sign up for a bottle return pro-gram if one is available in your area.

Besides sorting and disposing of your recy-clable products, you can start by purchasing 100 percent recycled products whenever possible, including kitchen and bar mats that are made out of 100% recycled materials. If you haven’t already, switching to using recy-cled paper products like paper towels and toilet paper is easy to do, just make sure the products you’re purchasing are chlorine free and made from kraft paper.

If your restaurant is a fast-casual or quick-ser-vice concept, add a recycling component to your waste disposal stations; given the op-tion, many customers will choose to recycle, and they’ll appreciate that they can at your restaurant.

Step 4: Clean GreenCleaning supplies tend to be harsh on the environment and your body, often containing non-biodegradable materials; when used on an industrial scale, those products can have a huge negative impact on the planet. When sourcing your cleaning products, look for cleaners that are environmentally friendly and biodegradable, like all of the products that are green seal certified. A quick pro-tip: The green seal covers way more than just

cleaning supplies, like paper products, take-out containers, paint, building supplies, and more.

Step 5: Source SustainablyBecoming a green restaurant will take some time, patience, and analysis to make sure your eco-friendly efforts are ROI positive. After you’ve gotten yourself into a green groove, earn your restaurant some bonus points by switching to using sustainably sourced ingre-dients for your kitchen and cocktails as well as supporting brands that incorporate sus-tainable practices into their operations. You can do this by buying local, in-season pro-duce from farms in your area or by growing your own in a restaurant garden if space and time allow. Aim to buy organic ingredients whenever possible.

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“At its essence, sustainability means ensuring prosperity and environmental protection without compromising the ability of future generations to meet their needs. A sustainable world is one where people can escape poverty and enjoy decent work without harming the earth’s essential ecosystems and resources; where people can stay healthy and get the food and water they need; where everyone can access clean energy that doesn’t contribute to climate change; where women and girls are afforded equal rights and equal opportunities.”

- UN Secretary-General Ban-Ki Moon

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GREEN INITIATIVES AT ARYA NIWAS - JAIPUR, RAJASTHAN Arya Niwas - categorising as best budget hotels have adopted and implemented green practices at their properties in Jaipur, Rajas-than. Below listed are a few of them that help the hotel function as a sustainable one-

• The hotel carries out rainwater harvesting over 2800 sq. yards• Practices minimal use of chemical pesti-cides and insecticides• Reuse RO filters’ waste water into main line use such as for washing• Use solar panels to pre heat water used in the bathrooms• The hotel uses Garbage Compost plant for up to 75 kg of wet garbage every day10,000 Litre Sewage Treatment Plant remains installed• Daily soap, shampoo and moisturizer sachets are replaced with dispensers in bathrooms. This reduces the daily wastage of packing used in disposable toiletries • Plastic bottles used to fill water for guest rooms have been replaced with glass bottlesPlastic bucket in rooms are replaced with

brass ones• Notices that urge guests to NOT BUY packaged water from the hotel or outside are put up in all properties. Thereby, encouraging all to fill their bottles from RO water from the hotel• RO dispensers are installed on every floor for guests to use• The hotel discourages the circulation of newspapers to every room, every that. And rather has a stand on every floor with daily newspapers.• A heat exchange plant for hot water to kitchen is installed; cutting out on the diesel consumption for hot water On the Social responsibility front:Arya Niwas supports a unique folk music promotion effort by Jaipur Virasat Foundation under their flagship program called RRAP. Under this program, JVF is making a muse-um, performance spaces and a recording studio for the promotion of folk music and Rajasthani folk artists. The centre runs in space given by Arya Niwas hospitality who is also actively involved in promoting and devel-oping the centre. Arya Niwas also promotes a host of unique workshops, activities and creative endeavours by providing them free space, audio system and other daily requirements. Any person or entity with a creative or positive idea is wel-comed to use the hotel space for promoting the idea, activity or craft. P

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LEMESSAGE FROM SANJAY SOOD - PRESIDENT - SHIMLA HOTEL AND RESTAURANT ASSOCIATION

2018 Water Crisis of Shimla was a reality check for not just Himachal Pradesh or other hilly regions but for the whole of India. Shimla has a total of seven water sources of which the two main sources of water - Ashwani khad and the Nauti khad, have witnessed significant reduction in water level over the years. These existing water sources are trib-

utaries and sub-tributaries of River Satluj and River Yamuna.

The crisis left Shimla and its residents in a tumultuous situation. As many as 40 hotels had their water supply shut completely due to non-payment of water bills, while others had to strictly be cautious of water usage; restrict-ing its usage to tourists.In a recent conversation, Mr. Sanjay Sood, President - Shimla hotel & restaurant associ-ation shared with GreenOels the current sce-nario of Shimla and how hoteliers are dealing with the changes.

“The water shortage last year hit the tourism and hospitality industry really hard. The hote-liers and the local population were in serious trouble. But thankfully, state government worked hard in ensuring that the water sup-plies were made regular at the earliest and were regulated in a proper channel for future usage” said Mr. Sood.

“Today, hoteliers in Shimla are extremely cau-tious in ensuring proper usage of water and make sure wastage is done,” he added.

The hotel industry in Shimla has implemented certain practices that they believe are ex-tremely vital in water conservation. For exam-ple - Guests are served drinking water only on request. They are served only half a glass initially and more is served only if asked for.

“We have learned the value of our resources and try hard to conserve them” said Mr. Sood concluding.

“Climate change is not of the mak-ing of the small island developing States, but we bear the full brunt of it, which is why we will never cease to raise the issue in every forum, including this one, because we are the conscience of the world.”

- James A. Michel - Seychelles president

HERE’S HOW HERSHA HOSPITALITY TRUST SAVED $11 MILLION SINCE 2010 : PRECEDENT IN ENERGY SAVINGSHersha Hospitality Trust is a U.S. real estate investment trust that owns and operates 48 upscale, lifestyle, and luxury hotels totaling 7,644 rooms in urban gateway markets and coastal destinations including New York, Washington, D.C., Boston, Philadelphia, South Florida, and select markets on the West Coast. Hersha’s sustainability initiatives are administered through its signature Earth-View program, which aims to capitalize on innovative opportunities that create both op-erational savings and long-term value through social and environmental impact.

Proposed sustainability initiatives at Hersha undergo a rigorous analytical process to ensure they demonstrate a positive impact on the triple-bottom-line, as follows:

• Financial impact: Demonstrate a positive short-term return on investment by reduc-ing costs, mainly through utilities and waste, which are one of Hersha’s largest controllable operating expenses

• Environmental impact: Reduce the ho-tel’s impact on the environment through decreased energy use and greenhouse gas emissions

• Social impact: Improve wellness and levels of engagement for communities, guests, and associates.

LED lighting and guest room energy

management systems (EMS) are two projects that met Hersha’s requirements and have been implemented across the portfolio over the last four years, saving Hersha’s hotels over $1,500,000 annually in utility costs with under 2.5-year payback periods. A single hotel using these initiatives can significantly reduce its energy use and cost, as exempli-fied by Hersha’s Ambrose Hotel located in Santa Monica, California. This hotel was the first in the nation to receive the U.S. Green Building Council’s LEED-EB Silver certifica-tion. The installation of LED lighting and guest room EMS throughout the hotel has led to a reduction of total electricity electricity use by over 25 percent, or nearly $30,000 in savings annually.

More recently, Hersha has begun the rollout of efficiency technology for laundry, resulting in a reduction of water use for laundry by 70 to 80 percent. In addition, Hersha is in the process of adding to its total on-site renew-able energy through the installation of solar photovoltaic systems at applicable hotels across its portfolio.

Through the efficiency efforts of EarthView, from 2010 to 2018, Hersha has achieved a 15 percent reduction in energy use per square foot, a 41 percent reduction in green-house gas emissions per square foot, and diverted 25 percent of waste from landfills, saving $11 million across Hersha’s portfolio since 2010.P

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COOL ROOFS - NEW PRACTICE TO LOOK AT IN SUSTAINABLE DESIGNA cool roof is one that has been designed to reflect more sunlight and absorb less heat than a standard roof. Cool roofs can be made of a highly reflective type of paint, a sheet covering, or highly reflective tiles or shingles. Nearly any type of building can benefit from a cool roof, but consider the climate and other factors before deciding to install one. Just as wearing light-colored clothing can help keep you cool on a sunny day, cool roofs material that is designed to reflect more sunlight and absorb less heat than a standard roof.

Cool roofs can be made of a highly reflec-tive type of paint, a sheet covering, or highly reflective tiles or shingles. Standard or dark roofs can reach temperatures of 150°F or more in the summer sun. A cool roof under the same conditions could stay more than 50°F cooler and save energy and money by using less air conditioning.

Benefits of Cool RoofsA cool roof can benefit a hotel building and its occupants by:• Reducing energy bills by decreasing air conditioning needs• Improving indoor comfort for spaces that are not air conditioned, such as garages or covered patios• Decreasing roof temperature, which may extend roof service life.

Cool roofs can also benefit the environment, especially when many buildings in a commu-nity have them. Cool roofs can:• Reduce local air temperatures • Lower peak electricity demand, which can help prevent power outages• Reduce power plant emissions, including carbon dioxide, sulfur dioxide, nitrous oxides, and mercury, by reducing cooling energy use in buildings.

Types of Roofs and How They Can Be Made CoolThere are many types of roof systems avail-able, but the surface exposed to the sun is the one that determines if a roof is cool or not. Cool roof coatings are white or special reflective pigments that reflect sunlight. Coat-ings are like very thick paints that can protect the roof surface from ultra-violet (UV) light and chemical damage, and some offer water protection and restorative features. Mainly, there are three types of Cool Roofs - Low Sloped Roofs, Steep Sloped Roofs and Low and Steep Sloped Roofs

Green RoofsYou may also consider installing a green roof. Green roofs are ideal for urban buildings with flat or shallow-pit roofs, and can include anything from basic plant cover to a garden. The primary reasons for using this type of roof include managing storm water and enjoying a rooftop open space. Green roofs also provide insulation, lower the need for heating and cooling, and can reduce the urban heat island effect. This roof type can be much more ex-pensive to implement than other efficient roof options, so you should carefully assess your property and consult a professional before deciding to install a green roof.

When deciding whether to install a cool roof, you’ll need to determine whether the cost will justify the energy savings. How much energy you will save depends on several factors such as your hotel’s climate and environment, how well insulated your current roof is, the type of roof you have, and the efficiency of your heating and cooling system.

If you want to convert an existing roof into a cool roof, you have three basic options:• Retrofit the roof with specialized heat-reflec-tive material• Re-cover the roof with a new waterproofing surface (such as tile coating)• Replace the roof with a cool one.

Cost and Energy SavingsA cool roof does not necessarily cost more than a non-cool roof, especially if you are installing a new roof or replacing an exist-ing one. However, converting a standard roof that’s in good condition into a cool roof can be expensive. Major roof costs include upfront installation - materials and labor and

ongoing maintenance - repair, recoating, and cleaning. Additional cool roof costs include specialized materials and labor.

Cool roofs can save money several ways, including energy savings, rebates and in-centives, HVAC equipment downsizing, and extended roof lifetime. One way to estimate how much energy you would save by in-stalling a cool roof is by using the Cool Roof Calculator.

Climate and EnvironmentYour climate is an important consideration when deciding whether to install a cool roof. Cool roofs achieve the greatest cooling sav-

ings in hot climates, but can increase energy costs in colder climates due to reduced ben-eficial wintertime heat gains.

Moisture ControlIn warm, moist locations, cool roof surfaces can be more susceptible to algae or mold growth than hot roofs. Some roof coatings in-clude special chemicals that prevent mold or algae growth for a few years. In cold climates, roofs can accumulate moisture through con-densation, and it is possible that cool roofs might be more susceptible to accumulating moisture than dark roofs of the same design. Condensation can be avoided using proper design techniques.

“A selfish and boundless thirst for power and material pros-perity leads both to the misuse of available natural resources and to the exclusion of the weak and the disadvantaged.”

- Pope Francis on the environment




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RESIDENCY TOWERS - COIMBATORE SHARES WITH GREENOTELS THEIR LATEST INITIATIVES IN GOING GREEN

GLOBAL PHENOMENA THAT EXPLAIN CLIMATE CHANGEIn an attempt to save maximum water consumption and energy, Residency Towers - Coimbatore have

introduced the following efforts in their property-

Through ultra filtration system, the hotel manages to reduce and reuse the water. This STP water is used in the garden; which reduces the daily water consumption by about 6 kilolitres per day. The water is also used for cooling tower which saves upto 10 kilolitres of water per day. And similarly, the same STP water used in restrooms reduces the hotel’s daily water consumption by 5 kilolitres per day.

Public areas of the property have LED lightings fitted which function on automatic system to reduce the electricity consumption. This automation system dim the lights as per requirements.

The problem – Rising carbon dioxide in the atmosphere The level of CO2 has been rising since the indus-trial revolution and is now at its highest for about 4 million years. The rate of the rise is even more striking – the fastest for 66m years – with scientists saying we are in “uncharted territory”

The causes – Fossil fuel burningBillions of tonnes of CO2 are sent into the atmosphere every year from coal, oil and gas burning. There is no sign of these emissions starting to fall rapidly, as is needed.

Forest destructionThe felling of forests for timber, cattle, soy and palm oil is a big contributor to carbon emissions. It is also a major cause of the annihilation of wildlife on Earth.

The consequences – Global temperature riseThe planet’s average temperature started to climb steadily two centuries ago, but has rocketed since the second world war as con-sumption and population has risen. Global warming means there is more energy in the atmosphere, making extreme weather events more frequent and more intense.

Ice melting in GreenlandGreenland has lost almost 4 trillion tonnes of ice since 2002. Mountain ranges from the

Himalayas to the Andes to the Alps are also losing ice rapidly as glaciers shrink. A third of the Himalayan and Hindu Kush ice is already doomed.

Rising sea levelsSea levels are inexorably rising as ice on land melts and hotter oceans expand. Sea levels are slow to respond to global heating, so even if the temperature rise is restricted to 2C, one in five people in the world will even-tually see their cities submerged, from New York to London to Shanghai.

Shrinking Arctic sea iceAs heating melts the sea ice, the darker water revealed absorbs more of the sun’s heat, causing more heating – one example of the vicious circles in the climate system. Scien-tists think the changes in the Arctic may be responsible for worsened heatwaves and floods in Eurasia and North America.

The upside (I) – wind and solar energy is soaringHuge cost drops have seen renewable energy become the cheapest energy in many places and the rollout is projected to continue. An-alysts also expect coal use to fall. But much government action is still required to reach the scale needed, and solve difficult problems such as aviation and farming.

The upside (II) – electric vehiclesThe global fleet of electric cars and vans is still small compared with those running on fossil fuels. But sales are growing very fast. Electric cars are cheaper to run, suggesting they will become mainstream.

The upside (III) – battery costsRenewable energy is intermittent, depending on when the sun shines or wind blows. So storage is vital and the cost of batteries is plummeting. But other technologies, such as generating hydrogen, will also be needed.

“There is no ‘Plan B’ because we do not have a ‘Planet B.’ We have to work and galvanize our action.”

- UN Secretary-General Ban-Ki Moont


Knowledge Partners Global Media Partners

Editor: Minakshi Agarwal. Editorial Contribution: Pooja AkulaPublished by Root Cause Mediaa, Bungalow 36, Block W, Opp LS Raheja College, Relief Road Santa Cruz (West), Mumbai 400 0054E: [email protected] P: 022 60660151 W: www.greenotels.com

All rights reservedAll rights of this publication are with GreenOtels and Root Cause Mediaa. This publication may not be copied, stored in a retrieval system or transmitted in any form, electronic, mechanical, photocopy, recording or otherwise, without the prior consent of the publishers. this publication is for private circulation only and not for sale purposes.

Disclaimer : Although we have taken every care to make the information in this publication as accurate as possible, we accept no responsibility forany inaccuracies or changes since going to press. All information here is gathered from primary, secondary and tertiary sources.

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