 Main Environmental Characteristics:
- Installed pipelines to collect wastewater from swimming pools for floor cleaning.
- Used chlorine, nitrilotriacetic acid (NTA) or phosphates free dishwasher detergent.
- Set a target of limited using plastic bags each month. To achieve this target, the hotel has not provided plastic bags for the rubbish bin but instead to wash the rubbish when needed.
- Placed the new furniture outdoor for a suitable period before moving in so that the odour impact to the hotel occupants can be reduced.
- Installed electric cooking stoves to prevent overheating of cooking oil and hence reduce the cooking fume emission.
- Provided accommodation near the hotel and encouraged staff to walk to work or provided shuttle bus services.
Continuous Improvement Items:
- The hotel has adjusted air conditioning to low speed and maintained the room temperature at 25℃ in non-occupancy guest rooms;
- The hotel has turned off the hot water supply in warm seasons in staff washroom;
- The hotel has used energy-saving lightings in guest rooms;
- The hotel replaced existing spot lights and florescent tubes with LED light.
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