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Water & Waste Water
Purchase cover or tunnel dishwashers with a maximum consumption of 3.5 liters/basket. If possible, they should be set to eco-wash mode
Purchase industrial dishwashers and laundry machines, and not conventional domestic appliances
Purchase toilets with a maximum consumption of 6 liter/flush. The toilets must have a 3/6 liter dual flush
Recycle rinse water from dishwashers to wash away food residues on dishes
Register the hotel’ total consumption of cleaning agents at least once a month. Ensure that biodegradable and/or environmentally friendly products are indicated
Register the hotel’s total water consumption weekly
Train the Staff, especially Stewards and Housekeeping on the importance of saving water & have a system in check to look for leaks and dripping taps
Treat all wastewater and gray water. No open effluents. No sewage or desalination discharge is disposed into lagoons, bay areas or sea. Access of the hotel to an own or an external sewage treatment plant is obligatory
Try planting plants that are drought resistant or ones that do not require watering very often
Use a drip irrigation system that is controlled by timers for shrubs and trees so that water goes straight to the roots, preventing run-off
Use condensed water from steam cabinets for general cleaning purpose
