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Conduct mapping and zoning of ecological sensitivity of coastal and marine zones.
Create incentives for staff to support biodiversity conservation, e.g. through a ‘Green Employee of the Month’ award
Creating a culture that supports open communication is important. Regular meetings with staff to discuss health and safety issues
Delivery and receiving personnel must practice hand hygiene and cough etiquette
Disinfect chairs and tables, toys, pool safety equipment and other high touch surfaces frequently and after use by patrons or staff
Distinguish containers by means of colors, labels, or symbols (pictograms) for each type of waste.
Don’t use any items that are obtained from threatened species or populations (either on the IUCN Red List of Threatened Species, http://www.iucnredlist.org, or on the CITES Appendices, http://www.cites.org)
Employees exhibiting symptoms of COVID-19 should remain or return home
Encourage customers to use take out services rather than dine-in. Consider the use of phone or internet-based ordering and curb-side delivery when possible
Encourage guests and staff to save energy and water by using informative tips in guestrooms and staff house.
Engage local conservation organizations, universities, botanical gardens and plant nurseries
