Answer

Waste Management

Verma, A. S. 2014 “Sustainable Supply Chain Management Practices: Selective Case Studies from Indian Hospitality Industry,” International Management Review, vol. 10, no. 2, pp. 13-23.

In this paper, Verma focuses on presenting a conceptual clarity concerning GSCM (Green Supply Chain Management), and highlighting various measures adopted by the Indian hospitality industry to accomplish a green supply chain. Verma discusses several issues that can be employed in accomplishing GCSM such as waste management, green procurement, and green design. According to Mensah & Blankson (2014), waste management involves the collection, transportation, processing and recycling, disposal, and monitoring of wastes or waste materials.  Verma (2014) argues that costs/expenses incurred in the hospitality industry can be minimised in a substantial manner by reducing waste and replacing conventional/traditional disposal operations/activities with operations aiming at reusing, disassembling, recycling, and compositing. Verma’s argument is justified since proper management of waste involves a cost-cutting measure and environmental effect-reducing measure.

According to Verma (2014),  a bulk of waste generated in hotels come from either from the house keeping department (i.e. creating waste like plastic packaging and cleaning materials) or food and beverage-handling (i.e. generating materials like food and packaging waste, glass bottles, aluminum cans, and cooking oils). Apart from guest rooms, waste is also generated in hotel gardens (i.e. waste from pesticides, engine oils, hedge trimmings, preservatives, and pants), public areas, and offices (i.e. cardboard and paper waste, toner cartridges etc.). As such, Verma’s finding matches the finding of Mensah & Blankson (2014) that waste in hotels is often generated in four areas including, public areas, hotel gardens, offices, and guest rooms. Verma points out that effective reduction of waste should begin at point source, an argument that is supported by Mensah & Blankson (2014). Verma (2014) adds that most of the wastes will be generated throughout the hotel’s operational life, thereby calling for the implementation of waste management systems at an early phase of hotel development.

Mensah, I. 2014 “Different Shades of Green: Environmental Management in Hotels in Accra,” International Journal of Tourism Research, vol. 16, no. 5, pp. 450-461.

In this article, Mensah (2014) argues that accommodation having been the largest sub-sector of the hospitality and tourism industry possesses the widest impacts/effects on the environment. Mensah (2014) employs a comprehensive approach in addressing the aspect of waste management. These researchers assert that the focus of waste management within medium and small hostels needs to shift from waste disposal and collect to waste reuse, reduction, and recycling. Such an argument is valid since the finding of Tsai et al (2014) established that many hotels often perform dismally when it comes to waste management. According to Tsai et al (2014), the management of waste in hotels reflects the management of waste at national level, which takes into consideration the gathering and disposal of waste, leading to mountains/heaps of garbage that engulf cities within most of the developing nations. Mensah (2014) established that hotels are preoccupied/engrossed with cleaning up and disposing/dumping their waste, as opposed to minimising the quantity of waste that they create. As such, it can be noted that this researcher stresses the aspect of waste reduction, which is also emphasized by Tsai et al., (2014). The researcher also points out other effective methods that can b employed by hotels to attain a complete waste management practice. In relation to this, Mensah (2014) assert that hotels should embrace more environmentally friendly/responsible purchasing behavior like buying bio-degradable, reusable, recyclable, and refillable materials. Mensah’s argument is justified because the purchase of such materials eliminates the need to dump or dispose them. Besides, such an undertaking also reduces the amount of waste dumped by hotels. The researcher also advocates the placing of designated bins for cans, paper, plastic, bottle and food at hotels, an approach that can also contribute significantly to effective waste management.              

Water Management

Kasim, A., Gursoy, D., Okumus, F., & Wong, A. 2014 “The Importance of Water Management in Hotels: A Framework for Sustainability through Innovation,” Journal of Sustainable Tourism, vol. 22, no. 7, pp. 1090-1107.

In this paper, Kasim et al., (2014) assert that water management is a trivial issue to many individuals, particularly those residing in the tropics or North America where water is available in abundant supply. Kasim et al., (2014) proceed to argue that he constant availability and reliability of clean water within the modern routine life has led to gratification/complacency concerning its endurance into the future. On the contrary, in many regions of the world, the availability/presence of clean water is a major concern. Wijesinghe (2014) points out that issues related to water quality of water quantity have been reported throughout the world. For example, Africa and Central Asia experience the problem of water inaccessibility, while the Middle East and West Asia faces the challenge of inaccessibility to surface water.

Kasim et al., (2014) assert that organisations within the tourism industry, particularly those found in areas prone to water problems, should engage in effective water management activities. According to Wijesinghe (2014), leveraging technological innovation around water management can offer a suitable approach to ensuring effective water management. In relation to this, Kasim et al., (2014) offers a water management model, which leverages on innovation concept, for hotels as well as other forms of accommodation. This framework is based on the 3R strategy (i.e. reducing, reusing, and recycling) in environmental management, plus an additional R (i.e. reaching). As such, the researchers argue that the water management model should focus on innovative reducing, innovative recycling, innovative reaching, and innovative reusing. Such an approach to water conservation will ensure that organisations within the hotel and tourism industry engage in effective water management.

Gatt, K., & Schranz, C. 2015 “Retrofitting a 3 Star Hotel as a Basis for Piloting Water Minimisation Interventions in the Hospitality Sector.” International Journal of Hospitality Management, vol. 50, no. 1, pp. 115-121.

Gatt & Schranz (2015) argue that the poor condition of the groundwater resources of Malta offers a clear evidence of the necessity for different/dissimilar yet complementary approaches to secure or achieve long-term sustainability of groundwater bodies/masses that have long been abused via increased abstraction for non-portable consumption.  According to Wijesinghe (2014), minimisation contributes significantly to the management of natural resources such as water.in the sense that it ensures or guarantees lower abstracted quantities/volumes of water obtained from underground water. In this paper, Gatt & Schranz (2015) outline the outcomes from a pilot project focused on retrofitting guestrooms within a 3-star hotel that has low flow aerators, as well as shower heads. The hotel also possesses volume displacers within its toilet cisterns. Considering the water used prior to and after the mediations/interventions in relation to the readings of the meter, the effect of retrofits can be determined/established. As such, it can be argued that Gatt & Schranz (2015) embrace the notion of integrating innovations/technology in water management as proposed by Wijesinghe (2014). In this study, Gatt & Schranz (2015) established that retrofits can accomplish a significant/substantial water savings at reduced cost, without disturbance and with a period of payback of less than 3 months. The tourism industry of Malta is considerable and the largest consume of water from all sectors of economy. Wijesinghe (2014) asserts that the employment of technology in water management has proven beneficial, particularly in terms of water minimisation. The results obtained by Gatt & Schranz (2015) justified this argument in the sense that retrofits were established to offer appreciable water savings. Besides, these interventions could be replicated in other buildings, contributing to a lower water footprint. As such, this article plays a vital role in highlighting the significance of water minimisation in water management.          

Energy Management           

Baloglu, S., & Jones, T. 2015 “Energy Efficiency Initiatives at Upscale and Luxury U.S. Lodging Properties,” Cornell Hospitality Quarterly, vol. 56, no. 3, pp. 237-247.

In this article, Baloglu & Jones (2015) point out that the costs of energy within the lodging industry have been an issue of concern for at least 40 years, but the use of energy management and the establishment of energy management interventions have been uneven. According to Baloglu & Jones (2015), a research on 99 managers of luxury and upscale hotels established that operators expressed little concern when it comes to implementing energy intervention, which were might impair the comfort of guests or were excessively costly. As such, this finding matches the finding of Nizic & Bracic (2014) the aspects of costs and guest comfort happen to be among the principal factors that influence the implementation of energy programs. In relation to this, the researchers established that in-room sensors were prime/primary suspect, and a significant faction of participants was reluctant to fit an electrical demand controller (i.e. load shedder) due to the fear of interfering with the satisfaction/comfort of guests. Besides, these hotels tended to employ a short-term assessment that addressed payback periods and raw cost when taking into consideration an investment in equipment meant for saving energy. For instance, a simple payback duration of 3 years or less was preferred to longer payback durations despite the favorability of the calculation associated with return on investment. As such, this article contributes to the revelation of the little attention that hotels pay to the management of energy or adoption of energy efficient equipment. This shortcoming is associated with the need for organisations to maximize gains and reduce expenses.   

Horng, J., Hu, M. M., Teng, C. C., & Lin, L. 2014 “Energy Saving and Carbon Reduction Behaviors in Tourism – A Perception Study of Asian Visitors from a Protection Motivation Theory Perspective,” Asia Pacific Journal of Tourism Research, vol. 19, no. 6, pp. 721-735

Horng et al., (2014) argue that the industry of tourism, which happens to a chimneyless industry, along with the technology industries are considered key industries of the 21^st century, providing significant gains by creating employment opportunities, as well as foreign currency earnings. These researchers assert that the key to achieving effective energy management in the tourism industry lies in the embracement of ESCR (energy saving and carbon reduction) measures. Borkovic et al., (2014) point out that the major hindrances to the adoption of ECSR behavior are environmental beliefs, emotions, and attitudes. Horng et al., (2014) support this argument by stating that ECSR behavior require further definition, as complicating factors/aspects such as one’s experience in environmental interpretation, traveling, and actual behavioral modification/change still remain. Since the behaviors of tourists are influenced by travel activities, accommodation, and transportation, which have a close association with energy consumption, ECSR behavior/measures can be accomplished by altering the behaviors of tourists. Considering this argument, it can be argued that Horng et al., (2014) recognise the role that tourists/guest play in energy management. The realization of an effective energy management process calls for the involvement/inclusion of all stakeholders within the tourists industry, including guests/tourist (Borkovic et al., 2014). As such, this article offers a suitable approach to addressing the issue of energy conservation, which lies in the involvement of all players/parties within the tourism and hospitality industry.