Environmental sustainability has been a great concern and has attracted the attention of many

researchers in various fields of knowledge (Dolnicar, 2008); especially it is true toward the
hotel industry. Many of their activities, services, and the process of the hotel generating
environmental impact can contribute to global warming and the depletion of resources. The
awareness and social pressure of the masses and environmental groups have encouraged the
hotel industry to start to manage and curtail the negative environmental impacts from their
activities. This is easier said than done since the hotel industry needs to actually achieve these
two key aspects: First, “the economic importance toward the hotel and the second the
environmental impact that need to be managed and the solution”(US Green Building Council,
2012). With all these problems that the hotel industry is faced with, sustainability actually
brings a new perspective in business (Green hotel), reducing the amount resources needed in
for daily activities and improving the surrounding environment of the hotel industry.

Hotel industry worldwide currently is getting more and more concerned about the
environmental issue. Bohdanowicz and Martinac (2007) indicated that 75% of environmental
pollution caused by hotel industry was from over-consuming energy, water, and materials
while operating business. The wastewater, fume, and materials discharged during the
operation would cause negative impacts on our environment. Thus, without proper design and
plan, the environment would be impacted in an unwanted way. In order to improve the
environment, we need to start protecting the environment. In Norway, Tourism council
Australia (1998) suggested an idea called The green hotel, this concept is to provide natural
accommodation and facilitate green service, green product and fresh and comfortable
environment. Green mountain state (2016) defined green hotel as “a hotel that makes efforts
on creating a fine environment and encourages its staff and customers to participate in the
activity. It also needs to observe carefully each operation to reduce impacts on the
environment”.

The fundamental orientation of green hotel includes 1. Recycled material 2. Recyclable 3.

Low-polluting 4 Energy-saving (Chen, 2012). A green hotel needs to promote an idea of
protecting the environment through the use of operating recycle, planning recycle system and
utilizing green power (e.g., solar power, wind power, hydraulic power. etc.).
According to Japanese criteria, “green hotels” should take into account the concept of “green
construction” (Japanese criteria, 2007), while it is being designed, It should used recycling
materials such as aluminum, glass, iron, steel, brick and these should have priority for being
used in construction since this material are the most energy efficient and sustainable
construction material. Furthermore when designing the construction we need to taken into
consideration of the brightness of the building, radiation effect and waste material disposal.

To be recognized as a green hotel many countries have started to add an ECO-labeling

system for green hotel into their ecological plan. For example, United Nations Environment
Program sets up an ECO-labeling plan to certify and label qualified hotel (Basel Al-Yousfi,
2006). To get the certification the hotel has to pass 5 different stages to be recognized as a
green hotel; there has to be proper disposal of waste material, it should be energy efficient,
use hydraulic power management (to reduce water usage), should conduct staff
environmental education, and champion a cause for the of protection for the surrounding land
and environment respectively.

The hotel industries are major water consumers. Hamele and Eckardt’s (2006) survey of
European accommodation indicate that five-star hotels are the biggest water consumer
because they typically have big swimming pools, cafes and bars, golf courses, irrigated
landscapes, kitchens and en suite bathrooms. Furthermore geographical location and climate
can affect the consumption of water in hotel industry up to 3400 liters per day (Gossling et
al., 2012). To counter this issue businessman should search a ways to reduce water
consumption. In addition they need also to address the issue regarding the waste produced
from daily activities in the kitchen, laundry room, and bathroom sinks. Since this waste water
also known as “grey water may affect condition of the local water if not disposed and treated
properly

A note worthy example is Langkawi hotel resort and spa in Malaysia (2011) created an
innovative water management called wetland water recycling and purification system. It
needs 0.5885 acres (2.3689m2) with the maximum depth 1-2 to 1-7 m. The local university
and private laboratories help to monitor the wetland water to ensure the water coming from
the area is acceptable to Malaysian standard.

The water management system is not just for recycling the water but it also improve the
surrounding environment and provided shelter to animals. Multiple types of small and big
aquatic invertebrates can have shelter below the aquatic plants. Dying Aquatic plants can
provide food for the aquatic invertebrate called “detritus”. In return, those aquatic
invertebrates become a food source for fish and other wildlife species (e.g., Reptile,
amphibians, ducks, etc.), thus creating a self-sufficient cycle.

Unfortunately, the wetland water recycling system is only suitable for resorts and hotel that
have a large area. Thus, city hotels may not be able to utilize this water management system
due to the space needed to implement it. However, city hotel can strive to develop their own
water recycling system from this idea and create a smaller version that can reduce the
chemical pollution in their gray water.

The hotel industries consume a large amount of energy. The operational activities for day-to-
day activities consume a largest amount of energy. In average, more than 30% of the
operational expense is used to cover the cost of energy consumption (Elyza et al, 2005) to
operate hotel’s facilities e.g., air conditioning system, lighting, elevators and other facilities
which consume up to 70% from the total energy consumption in a hotel building (Shiming
and Burnett, 2002). Furthermore the availability of energy is an important factor in maintains
customer satisfaction.

For example, Far Eastern Plaza hotel, they adopted technological improvement in order to
decrease the usage of energy, thus they increase power coefficient to obtain the best power
rate, adopting frequency convention control for air conditioning system, power-saving
lighting, ultra red lighting, and furnace oxygen concentration monitor (Zhang, 2001).

Furthermore Far Eastern Plaza create an innovative cooling system that uses ice-storage air
conditioning system, which produces 1,500 tons of ice cubes at night, so the melting ice can
provide cold air for air-conditioning system. Not only can the system save 2.5 million dollars
on electricity bill, but it also reduces electricity load in the peak hours.

Furthermore, the manager of the Far Eastern Plaza pointed that the hotel could save up to
2.78 KWh every year through the technological improvement. The total saved cost from
energy saving is as high as 5.63 million dollars. Thus, the technological improvement proved
to be a significant factor in energy saving,
In conclusion, hotel industry awareness toward environmental issue have brought a new
concept called green hotel, by incorporating green hotel management many hotel could
reduced their operation cost as well as entire society cost after implementing green
management because by implementing green hotel management it will reduce the amount of
natural resources (e.g., Water and energy) consumption, Furthermore it will improve the
surrounding environment and t can also increase hotels reputation and popularity, and brand
effect, all forming invisible assets that the hotels can gain.

Peer review by Valerie Agnes Lugiman 26/01

Overall, ragil has presented a lot of note-worthy arguments, contents seems well supported.
With good choice of words, sentences are made clear. However, there are some word echoes,
and paragraphing can be made clear with different linking words. Structure can also be
improved so that points are clearer
Reference:

Auliandri, T. A., & Angraeny, R. (2017). The implementation of green hotel management
standard in majapahit hotel Indonesia. International Jounal of Organizational
Innovation (online). 9(3). 45C.

Bohdanowicz, P. & Zientara, P. (2008). Corporate social responsibility in hospitality: Issues

and implications. A case study of Scandic. Scandinavian Journal of Hospitality and
Tourism, 8(4), 271-293.

Chen, Y.,& Chen Y. (2012). The Advantages of Green Management for Hotel
Competitiveness in Taiwan: In the viewpoint of Senior Hotel Manager. Journal of
management and sustainability, 2(2). Doi: 10.5539/jms.v2n2p211

Dolnicar, S., Crouch, G. I., & Long, P. (2008). Environment-friendly tourists: What do we
really know about them? Journal of Sustainable Tourism, 16(2), 197–210.

Erdogan, N., & Baris, E. (2007). Environmental protection programs and conservation
practices of hotels in Ankara, Turkey. Tourism Management, 28, 604-614.
[Link]

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, 22(7), 1090-1107. doi:10.1080/09669582.2013.873444

Kong Fang Zheng, Xu Hong Zhe, Huang Hui Fen & Fu Yan Jing (2001). Environmental
Management System in the Hotel Industry – Case of Consumers' Acceptance in
Taipei Area. Outdoor recreation quarterly journal, 14 (4), 1-26.

Lee Ni. (2002). Green Leaves label for Green Hotel. China Airlines Journal, May, 20-22.

Lim, W. M. (2016). Creativity and sustainability in hospitality and tourism. Tourism

Management Perspectives, 18, 161-167. doi:10.1016/[Link].2016.02.001

Shiming D, Burnett J. 2002. Energy Use and Management in hotels in hongkong.

International Journal of Hospitality Management.

Zhang Hong Sheng & Liu Zhi Ling (2010). A study of Green Marketing and Environmental
Protection Label in Taiwan Hotel Industry. Health Management Journal, 8(1), 47-60.