GREENOTELS' SUMMIT - JAIPUR 2018 FIRST ZERO WASTE HOSTEL LAUNCHED IN BIKANER

Vol. 2 ISSUE 4 May 2018

From discussing challenges to head-storming about possible

solutions, from getting inspired to networking, from setting examples

to creating ideas...Jaipur summit saw it all. Read this space for

highlights from the event...

PLATFORM PRIME MOVERS

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Encouraging everyone to adopt responsible

travelling, this new hostel in Bikaner is fully

furnishing with 100% upcycled materials...08 06

ECO FRIENDLY RESORTS IN INDIA Following green living mantra, here

are beautiful resorts that offer

exquisite experience...

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BOOKING.COM REVEALS THE FUTURE OF SUSTAINABLE TRAVELLING

HOTELS SAVE $7 FOR $1INVESTMENT

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www.greenotels.com

Forthcoming - GreenOtels Summit: North India3 August 2018 | 2:30 pm to 8 pm | The Park | New Delhi

95 percent hotels recoup their investment

by adopting 'reduce kitchen food waste'

program and save in operating costs...

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Minakshi Agarwal

If you can't reuse it, refuse it...

“Beat Plastic Pollution”, the theme for World Environment Day 2018, this June 5, is a call to action for all of us to come together to combat one of the great environmental challenges of our time.

Chosen by this year's host, India, the theme of World Environment Day 2018 invites us all to consider how we can make changes in our everyday lives to reduce the heavy burden of plastic pollution on our oceans, our wildlife – and our own health.

The World Environment Day as most of you will know is led by the UN Environment and keeping this years theme in mind they urge governments, industry, communities, and individuals to come together and explore sustainable alternatives and urgently reduce the production and excessive use of single-use plastic. The Government of India has committed to organizing and promoting the World Environment Day celebrations through a series of engaging activities and events generating strong public interest and participation. From pan-Indian plastic clean-up drives in public areas, national reserves and forests to simultaneous beach clean-up activities – India will lead the initiative by setting an example.

In the words of Dr Harsh Vardhan, Minister of Environment, Forest and Climate Change, “World Environment Day, 2018 is not a symbolic celebration, but a mission” and“If each and every one of us does at least one green good deed daily towards our Green Social Responsibility, there will be billions of green good deeds daily on the planet.”

Terming plastic a serious menace, Harsh Vardhan emphasised that the ministry itself must take the lead in discouraging the use of plastic. “It is the beginning of the end of plastic menace,” he said.

So, each of you, our dear readers of the GreenOtels Newsletter - gear up towards aligning your hotels to take ownership of your environment and to actively engage in the protection of our earth.

Create your own "Beat Plastic Pollution" campaign towards June 5th and tell us, send us a pic, write in to us and like the last time get your hotel a GreenOtels appreciation certificate.

Look forward to meeting some of you at the GreenOtels Gujarat Summit on May 11th.

Write in to me at minakshi@greenotels.com

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PATA IS HELPING HOTELS CUT FOOD WASTE AND CONTRIBUTE TO THE GLOBAL GOALS

The Pacific Asia Travel Association has developed a free toolkit to help hotels reduce their food waste and work together to address the United Nations Sustainable Development Goals. The group has identified food waste as a key concern for hotels and a contributor to climate change and has shared the toolkit via its BUFFET – Building an Understanding For Food Excess in Tourism.

The website aims to provide those in hospitality with more information and resources about reducing food waste. Answering the question as to why they've chosen to focus on food waste, the site says: The hospitality industry in many parts of world and especially in the Asia Pacific, is expected to see significant growth in next five years.

Between 2016-2017, growth was just under 6%, from around 595 million IVAs in 2016 to an approximate 630 million IVAs in 2017. This number is expected to climb to 760 in 2021.

With increasing concern in the world for climate change, food waste has come increasingly under attention in recent years and for good reason, including research that suggests a third of all food produced globally is wasted and that food waste is the third highest contributor to climate change.

Our aim has been to make GreenOtels as collaborative as possible, believing that a

diversity of perspectives enriches the work. We have reached out to experts, to

professionals and promoters in hospitality as well as companies engaged in sustainable

development to help make the big shift towards a sustainable future.

KNOWLEDGE ASSOCIATESBharat Malkani, E.C. FHRAI

CB Ramkumar, Our Native VillageGarish Oberoi, President, FHRAI

Niranjan Khatri, iSambhavParam Kanampilly, Concept Hospitality

Sanjay Sethi, ITC HotelsSteve Borgia, President, ESOI

ADVISORY PANELAmitabh Tyagi, The Taj Hotels

Arun Bahadur, The Oberoi HotelsAshish Rakheja, AEON Consultants

HC Vinayaka, ITC HotelsSanjeev Saxena, DLF Home Developers

Shankareswaran Jayaraj, RelianceSunil Relia, JLL Building Operations

Vikram Choubal, Marriott International

CORE COMMITTEEBENGALURU

Ajay Nayak, ITC Gardenia Bhaskar Masineni, The Leela Palace

Jagadish Itagi, The Ritz Carlton Murali Panicker, Taj Bangalore

CHENNAI N Ramamoorthy, ITC Grand Chola Hotel

HYDERABADAshok Hemrajani, Minerva Group

DELHIAnil Kumar, The Imperial

Neeraj Kaushik, The ClaridgesRahul Prabhakar, ITC Maurya

Rothin Banerjee, Taj PalaceSuman Majumder, Hyatt Regency

JAIPUR M Kannan, Oberoi Rajvilas

Siddhesh Khatu, ITC RajputanaVinay Paliwal, Jai Mahal Palace

MUMBAINilesh Mhatre, JW Marriott

Prashant Pawar, Oberoi Hotels & Resorts Prashant Vaidya, Hotel Sofitel

Praveen K Sharma, RenaissanceShailesh Kumar, JW Marriott

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Sustainable travel has become an important trend in recent years and is set to continue in full force. In working towards preserving our environment and to accommodate responsible travellers, significant changes are occurring within the hospitality industry as well. The eco-friendly practices are getting adopted not only in cities but in remote locations across India. There are plenty resorts scattered in the Indian Ocean that provide top-notch experience without compromising on their sustainable practices. Do take a look at some of the eco-friendly resorts listed here that are providing an environment friendly offering in our own backyard.

1. Coconut lagoon

Location : – Kumarakom, KeralaTop eco-features : – chemical-free zone, organic farming, vermiculture, green fuel and so onTop amenities : – sunset cruise, Ayurvedic spa, backwater boating, authentic traditional cuisine and so on.

2. Orange County

Location : – Kabini, KarnatakaTop eco-features : – plastic-free zone, windmill electricity, eco sewage treatment and othersTop amenities : – boat rides, safari, private pool, nature walk, spa, night trails and so on.

3. Kanha Earth Lodge

Location : – Near Kanha national park, Madhya PradeshTop eco-features : – organic vegetables and fruits, energy saving lights, solar lights, green fuel, rainwater harvesting, plastic-free zone and othersTop amenities : – bird watching trips, cycling trips, nature walk, safari, swimming pool and so on.

4. The Tamara

Location : – Coorg, KarnatakaTop eco-features : – chlorine free pools, organic cooking, local ingredients and others.Top amenities : – candle-lit dinner near waterfalls, yoga classes, meditation classes, spa, and plantation visit and so on.

5. Alila Diwa

Location : – Near Gonsua beach, GoaTop eco-features : – eco-friendly building materials, supports local community, Gift-to-share program and othersTop amenities : – swimming pools, open air Jacuzzi, bar, library, shuttle bus to beach and others.

6. Sundarban Gateway Resort

Location : – Kolkata, West BengalTop eco-features : – eco tourism, sustainable tourism and eco farming Top amenities : – bird watching trips, cycling trips, nature walk and so on

7. Bhimtal Resort

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ECO-FRIENDLY RESORTS IN INDIALocation : – Bhimtal, Nainital, Uttarakhand Top eco-features : – solar energy, rainwater harvesting, greenhouse to produce organic vegetablesTop amenities : – pet friendly, house keeping, power backup

8. Madhubhan Resort & Spa

Location : – Vallabh Vidyanagar on the outskirts of AnandTop eco-features : – rejou-the healing Naturopathy SpaTop amenities : – jewelry Shop, swimming pool, spa, curio shop, foreign exchange florist, concierge desk, travel desk and so on

9. Shaam-e-Sarhad Village Resort

Location : – Bhuj (Kutch), Hodka, GujaratTop eco-features : – stay in mud houses, decoration done with local paintings, employment of local population and promotion of indigenous art and craftTop amenities : – restaurant serving Indian and a Continental breakfast, Quadruple Family Cottages, Suite and Standard Bhungas P

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HOTELIERS' TRICK TO AVOID WASTE

A new campaign from the anti-waste charity Love Food Hate Waste in the UK is urging hoteliers and other end consumers to freeze bread and toast it straight from the freezer and to consider eating toast as a snack at any time of day. The campaign run by the government's food waste advisory body Wrap is focusing on adults between 18 and 34 after a new poll found that 69% of Britons in that age bracket admit to throwing bread away every week. Some 26% in this age group say they know you can freeze bread but do not do it themselves.

Previous research from Wrap showed that if everyone in the UK threw away on average three fewer slices of bread a week the nation's bread waste mountain would disappear. The new study also found that more than half of those polled (56%) eat bread at least four days a week, with just under a third (31%) consuming it every day. The majority enjoy it for breakfast and lunch, with only 19% having it at dinner and 23% as a snack. In the UK in 2015 alone, £13bn of edible food was thrown away from hotels and households. In total, 7.3m tonnes of food was thrown away. If prevented, this would have the environmental benefit of taking one in four cars off the road.

With India facing similar scenario, this idea can be adopted by hotels, banquets and other entities to stop bread wastage, a commonly used food item.

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Indian and Canadian duo-Manoj Gour and Jazzmine Lawton Raine have joined forces to create Hara House, promoting responsible consumption and sustainable travel thereby showcasing the way forward for the hospitality and tourism industry in Bikaner. In

2015, airports around the world saw over 1.2 billion international check-ins. The hospitality and tourism industry is responsible for 920,000 tonnes in annual food waste, and an average of 15,000L of water used per month by a single hotel guest. They wondered: How can we sustain such an industry that consumes at an exponential rate?

Jazzmine Lawton Raine, co-founder of Hara House said, “Our business model truly encompasses what the future of tourism can look like and how we can use the industry as a platform for empowering others to act locally and think globally about our environmental future. Our goal for Hara House is to serve as a conscious community space for locals and travellers, to act as an incubation hub for social purpose and environmental projects and by 2019 work in partnership with other hospitality and tourism organisations to help them minimise their environmental footprint as well.”

Hara House's Indiegogo campaign is now live with a goal of raising $15,000 CAD (800,000 Indian rupees/8 lakhs). The first $10,000 will be used to renovate the six-room property, installing guest amenities and resources, and fully furnishing it with 100% upcycled materials, curated by their ethical fashion partner, Doodlage. The additional $5,000 will kick-start their Hara Innovation Fund, obtaining resources needed for their community hub of social innovators.PR

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TOAST BREAD STRAIGHT FROM FREZER

ANTI-WASTE CAMPAIGN URGES

BIKANER GETS ITS FIRST ZERO WASTE HOSTEL

MGM RESORTS ANNOUNCE DEVELOPMENT OF 100-MEGAWATT SOLAR ARRAY

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MGM Resorts International and Chicago-based Invenergy, North America’s largest independent renewable energy company, have partnered on a new solar photovoltaic array, which will generate 100 megawatts of clean, renewable energy. The MGM-Invenergy Solar Project will be located 25 miles north of Las Vegas and MGM Resorts will purchase all the energy generated by the project to help power its 13 properties on the Las Vegas Strip. The project will be operational by the end of 2020. This project is in line with MGM Resorts’ longstanding leadership and commitment to reduce its consumption of the Earth’s limited resources.

“Protecting the planet is a business imperative for MGM Resorts and it is our responsibility to find innovative ways where we can use clean energy to power our resorts,” said Jim Murren, Chairman and CEO of MGM Resorts International.

Invenergy was selected for its strong track record of success in the renewable energy industry as well as its ability to offer MGM a customized solution. The company also provided a site in an ideal location, which will allow the project to be developed in the most environmentally conscious manner.

In 2016, MGM completed the expansion of nation’s largest contiguous rooftop solar array. The 26,000 panel, 8.3-megawatt solar array is located on the roof of the Mandalay Bay Convention Center.

“The future will either be green or not at all. ”

- Bob Brown

“The best friend of earth, of man is the tree. When we use the tree respectfully and economically, we have one of the greatest resources on the earth. ”

- Frank Lloyd Wright

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HIGHLIGHTS FROM GREENOTELS’ SUMMIT 2018 - JAIPUR

With several environmentalists and hoteliers making their way at GreenOtels' Jaipur Summit on 21st April, 2018, Sunita Mantri, CMD of Enkay Group was one of the key speakers present at the conference. Actively involved in the panel discussion, the consultant put to dispense her challenges associated with maintaining a sustainable hotel and expressed her gratitude for the opportunity of letting a consultant speak her mind, as it's a rare sight.

Giving the example of somebody who is doing random job work in remote villages of Rajasthan, she explained that the availability of water remains the matter of issue; where it is coming from is not the concern. For them, fetching some water miles away is a lot easier than cleaning and reusing the wasted water in some form of the other. So in order to make this possible, policies have to be forced on them.

“Unless things are mandated, unless there is something called as penalty, unless there is some cost for it, unless there is some fine that goes out of your pocket…implementation is difficult in this current scenario. What I have realized over the time is that no change will occur unless it is made mandatory. Compulsion will bring change sooner or later” said Mintra emphasizing on the need of policies being mandated to bring about a change.

Analogising the situation, she further revealed her challenges of making staff and other

personnel realize and understand the mere concept of sustainability and that a problem like this is faced by many, no matter what the industry.

“Speaking on a larger perspective and not any specific sector, to make them understand small statutory requirement becomes difficult, at certain time; and to make them understand the real concept of sustainability is far beyond.” Enkay group's consultant remarked.

Terming that making government policy mandatory was the solution to one, Steve Borgia, President, Eco-Tourism Society of India and MD of IND eco Leisure hotels didn't agree much. Comprehending a polar perspective, Borgia was of the opinion that nothing can happen if you rely on the government. He believes that if one expects anything from the government, it is not going to happen. While everybody is asking for change, we don't realize that we can make one ourselves by doing simple things like not wasting food.

The environmentalist's perspective comes from years of experience and decades of practice and solely declares at bringing a difference yourself.

“If it is in your backyard, you are responsible for it…” he quoted sharing his solution of taking measures in our own lives, individually.

Speaking on similar lines, Sharad Mishra, MD of The Fern, Jaipur and Trimurty mentioned his disappointment with government’s lack of involvement that takes initiatives but never implements them. He shared with everybody how even after being a hotel that practices sustainability as a priority; the government has hardly bestowed any benefits. Mishra says that on the contrary, the government should encourage hoteliers to adopt sustainable practices on a permanent basis and conduct regular audits to keep the practice going.

Representing the fraternity of heritage hotels in India, Th. Randhir Vikram Singh, Gen. Secretary, Indian Heritage Hotels Association put forth challenges that come in the way of managing heritage properties bagged with

sustainability. As most of the heritage hotels are in rural areas and happen to be forts, palaces and other similar constructions, they continue to carry out traditional methods of water and energy preservation. However, these methods are slowly dying and it is a matter of deep concern for all of us, he said.

The panel discussion mainly revolved around whether it made sense for hoteliers to adopt sustainable practices and the many challenges faced by them in operating a green hotel. The entire discussion was moderated ably by a green stalwart - Niranjan Khatri, who kept offering out-of-the-box solutions throughout the session especially on water in a water starved state of Rajasthan. P

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HOTELS SAVED $7 FOR $1INVESTED IN FOOD WASTAGENew research on behalf of Champions 12.3 finds there is a compelling business case for hotels to reduce the amount of food they throw away. For every $1 hotels invested in programs to reduce kitchen food waste, on average they saved $7 in operating costs. Hotels evaluated financial cost and benefit data for 42 sites including Sofitel, MGM and more across 15 countries, finding that nearly every site realized a positive return on its investment to reduce food waste. Within a year, hotels had reduced food waste from by 21 percent on average, while over 70 percent had recouped investment. Within two years, 95 percent had recouped their investment.

The types of investments hotels made include: measuring and monitoring the amount of food wasted, training staff on new P

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food handling and storage procedures, and redesigning menus. Nearly 90 percent of sites were able to keep their total investment below $20,000, which was less than 1 percent of sales on average. This shows that the cost of change was low and the benefits were high.

The 7:1 return on investment comes from buying less food and thereby reducing purchase costs, increasing revenue from new menu items developed from leftovers or foods previously considered “scraps,” and lower waste management costs.

The report recommends hotel owners to take a “target, measure, act” approach to reduce the amount of food wasted from their kitchens. It outlines five action steps based on interviews with those who have implemented successful food waste reduction programs: (1) measure the amount of food being wasted to know where to prioritize efforts, (2) engage staff, (3) re-think the buffet, (4) reduce overproduction, and (5) re-purpose excess food.

DYSON INTRODUCES NEW HAND DRYERIn 2006, Dyson engineers put a century of poor performing hand drying methods to rest, with the invention of Airblade hand dryer technology. But even with an efficient hand dryer, water dripping on the washroom floor can be a concern, as can excessive sound. With these challenges in mind, Dyson engineers set out to re-engineer the existing Dyson Airblade Tap hand dryer, to reduce loudness while maintaining a fast dry time. The result is the new Dyson Airblade Wash+Dry hand dryer-a single touchless unit that combines tap and a hand dryer, drying hands in 14 seconds with HEPA-filtered air.

The multi-functional design helps to save space in the washroom and reduces the

problem of water dripping on the floor as users move from hand washing area to a separate drying station. Sound reduction was achived by re-tuning the Dyson digital motor V4, which powers all Dyson Airblade hand

dryers. The re-tuned 1000W motor draws in less air overall, reducing the sound generated by turbulence and air moving quickly through narrow spaces.

Dyson engineers also optimized slot blade geometry, reducing the air apertures from 0.8mm to 0.55mm to maintain high air

velocity at exit, despite the reduced volume of air passing through the machine. The re-engineered air apertures are also shaped to help reduce the sound associated with high pressure air mixing with lower pressure ambient air. P

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Show your commitment to #BeatPlasticPollution this World Environment Day. Be a part

of something bigger this June 5th and show how collective actions can have huge results.

Tell us @ GreenOtels what you have done towards the World Environment Day and

get yourself a certificate of appreciation.

thJune 5 - World Environment Day 2018

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BATTERY-POWERED BOATS-FIRST STEP TOWARDS SLASHING MARITIME POLLUTIONNot far from Norway's North Sea oil rigs, shipbuilders are assembling some of the first ferry boats ever to be powered entirely by batteries. For years, the yard, nestled against the deep-blue sea waters and snow-clad mountains of the country's deepest fjord, mostly made fuel-guzzling boats for the oil industry. But orders vanished as crude slumped in recent years. Now, like other Norwegian industries, its future prosperity depends on going green.

“If you look at the next five years, this is what we'll be doing,” said Erlend Hatleberg, a project manager at Havyard Group ASA, which runs the Sognefjord shipyard that's switched to specializing in boats with battery technology similar to plug-in cars. “We were in a really deep trough. But activity is back.”

While progress in electrifying the world's excessively polluting shipping fleets is miles behind advances in automobiles, Europe is making initial strides as Paris Climate Accord goals to cut carbon dioxide emissions loom large. Dozens of battery-powered boats that can move through inland waterways in Norway, Belgium and Netherlands are about to

make their first voyages, including some able to run fully automatically without a crew.

Nowhere is this push more prevalent than Norway, a country where almost all electricity produced is hydro-power and people drive more electric cars, per capita, than any country in the world.

To really slash maritime pollution would require the 50,000 tankers, freighters and carriers traversing the oceans to switch to renewable energy. The largest use diesel engines as big as a four-story house, with emissions comparable to 64,000 passenger cars.

Without big changes, the International Council on Clean Transportation warns sea transport could be responsible for 17% of CO2 emissions by 2050, up from 2-3% now. Shipping was omitted from the Paris deal and battery technologies haven't evolved enough for long ocean voyages, according to the International Maritime Organization. The organisation is set to reveal initial set of guidelines for cutting greenhouse gases.

India, are you listening?

To celebrate Earth Day on 22 April, Booking.com, the global leader in connecting travelers with the widest choice of incredible places to stay, has released the findings from its most recent global Sustainable Travel Report. The report indicates that the green travel trend continues to gain momentum with a large majority of global travelers (87%) stating that they want to travel sustainably, and nearly four in 10 (39%) confirming that they often or always manage to do so.

However, 48% indicate they never, rarely or only sometimes manage to travel sustainably, suggesting that while promising strides are being made for a greener future, there is still plenty of room to turn intentions into action.

Sustainability starts where you stay‘Sustainable travel’ is a subjective term that has different connotations for different people. However, for almost half of travelers (46%), ‘sustainable travel’ means staying in eco-friendly or green accommodations, topping the list of what people think of when hearing the term. The top reasons travelers give for choosing these eco-friendly places to rest their heads are to help reduce environmental impact (40%), to have a locally relevant experience (34%) and wanting to feel good about an accommodation choice (33%).

Looking ahead, more than two-thirds (68%) of travelers intend to stay in an eco-accommodation in 2018, reassuringly up from 65% in 2017 and 62% in 2016. Additionally, the percentage of travelers who have not considered eco-friendly stays because they were unaware of their existence continues to decline, resting at 31% this year, compared to 39% and 38% in 2017 and 2016 respectively.

Eco-inspirationWhen it comes to what inspires people to

travel more sustainably, it seems that travel itself is the biggest motivator. Six in ten (60%) travelers indicated that they found the impressive natural sights visited on past travels as their inspiration to travel more sustainably, while more than half (54%) said seeing the visible impact that tourism can have on destinations serves as their inspiration.

Overcoming eco-barriersWhile perceived extra cost remains the top barrier for travelers wanting to travel more sustainably, two thirds (67%) of travelers would be willing to spend at least 5% more on their travel to ensure it was as low impact on the environment as possible. Indian travelers claim to be the most willing, with nearly a third (32%) declaring that they would pay 15% or more, followed by Brazilians (21%) and Chinese (18%). The research also indicates that a lack of information and a lack of credible certification poses a significant obstacle to sustainable travel (32%), particularly in India, China and Japan where travelers cited this as even more of a barrier than extra cost.

As sustainable travel intentions grow, travelers are still looking for ways to more easily fulfil these ambitions. 40% said that online booking sites offering a sustainable or eco-friendly filter option would help, while 32% continue to call for an international standard for identifying eco-friendly accommodations.

As part of its commitment to improving ways to uncover and share the sustainability efforts of its own accommodation partners, Booking.com is partnering with organizations like Green Key, an internationally recognized eco-label with strict award criteria that honors positive environmental management, to highlight Green Key awarded properties as 'sustainable' on its site.

SUSTAINABLE TRAVEL REPORT - BOOKING.COM

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LOW BUSINESS FOR HOTELS IN RAJASTHAN THIS SUMMER!Despite excess production capacity, Rajasthan is heavily dependent on thermal plants to meet its power demand. It is facing power shortage in peak summer season due to scarcity of coal and breakdown of some generating units. There are around eight coal based power plants and one in Kawai of Adani Corporation. Situations like these may lead to the downfall of tourists visiting the state this summer and may thus result in low business for hotels; specially mid-sized ones.

“We are not out of danger but the dagger is still dangling," said managing director R.K Srivastava of Rajasthan Urja Nigam Limited. He further said "This crisis is there since August 2017 and there are plants in which coal will run out anytime. There was also a sudden crisis when a unit tripped because of which power cut had to be announced. We had to work for one whole night to get the power back on as 600 MW power at Kalisindh and 250 MW Suratgarh tripped due to technical problems. Apart from that in Adani power plant one out of two units has stopped working since the past five months due to shortage of coal. So, the state is running on very limited coal reserve."

WITNESS BEIJING AND DELHI SMOG IN LONDON!

Londoners are invited to experience the air of some of the world's most polluted cities at British artist Michael Pinsky's Pollution Pods, that are on display in the courtyard of Somerset House. Inside the ring of five linked domes, Pinsky has safely recreated five different atmospheres, from the pristine peninsula of Tautra island in Norway to smoggy Beijing.

Each pod is climatically controlled to emulate the temperature and the air quality, as well as the fragrance of each destination, inviting visitors to compare the quality of global polluted environments. Three column heaters channel the oppressive heat of New Delhi, while a haze machine shoots out plumes of “smog”, which hangs in the pod, acrid and visible. No one lingers there, instead pressing on to the comparative comfort of “Beijing”.

To recreate the polluted atmosphere of São Paulo, Pinsky evoked the ethanol-based fuel used in many cars in the megacity, which produces ozone and formaldehyde when it breaks down in the atmosphere.

Pinsky's artist's approximation of each environment was informed by his own visits and scientific findings on their different pollutants, then created with the help of specialists such as the London-based scent expert Lizzie Ostrom. P

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!“ Only after the last tree has been cut down. Only after the last river has been poisoned. Only after the last fish has been caught, only then will you find that money cannot be eaten. ”

- Cree Indian Prophecy

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PENN’S SUSTAINABILITY STRATEGY-STEP TOWARDS DEVELOPMENT

The University of Pennsylvania - Penn's sustainability strategy is the next phase of development for the estate where the overall future goal is to become a leading authentic and sustainable provider of accommodation and events. Guests will be encouraged to reconnect with the island environment, heritage and culture whilst staying on the Jurassic Coast (UNESCO World Heritage Site), whilst experiencing an eco-friendly stay. The introduction of the Tesla Charging points offers guests and visitors the opportunity to charge their electric cars whilst staying at or visiting The Penn, it is the only Tesla charging point west of Poole in Dorset and provides a unique service to Portland and the surrounding area.

Daniel Cole, Director, Wessex ECOEnergy said, “At Wessex ECOEnergy we are dedicated to offering sustainable energy solutions to local businesses and homes and it has been great to help get The Penn started on its sustainability strategy. The charger we have installed will be the first in Portland, and will offer Tesla drivers another great place to visit as part of their journey through Dorset. We're looking forward to continuing our work with The Penn and seeing the development of eco-tourism on Portland.”

WIND ENERGY TO RESCUE DELHI’S POWER DEMAND

In a first for the city, Delhi will use wind energy to meet its growing power demand. Moving beyond solar power, distribution companies (discoms) in the city are now going to procure 350 MW of wind energy. With this, wind energy will have the highest share among the renewable sources that are used to meet Delhi's power demand. Solar energy satiates 141MW of the capital's energy needs.

“After a series of meetings, discoms are ready to procure wind power which is at present the cheapest energy source in the country. Wind is complementary to solar as a source since it mainly comes at night. This will help us in the non-peak hours, as well as to meet Delhi's non-solar renewable purchase obligation (RPO),” said Varsha Joshi, principal secretary (power).

The discoms will purchase wind power at the rate of Rs 2.44 per unit which is even cheaper than power procured from thermal stations. “The lowest bid for wind has gone to Rs 2.43 per unit and Rs 2.44 for solar energy. Even when it is compared to coal-based electricity, which is the conventional source, wind will be cheaper for discoms,” an official from the power department said. The cheapest power Delhi buys from among thermal power stations is from Singrauli which costs discoms Rs 2.7 per unit. Power from the Dadri station, on the other hand, comes at around Rs 4.5 per unit.P

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• Hand soap pump dispenser tops• Kitchen roll• Non-paper gift wrap• Coffee cups• Plastic bags• Tissues• Wine glasses• Glass cookware• Window glass• Straws• Greasy takeaway pizza boxes• Soft plastic/laminated foil packaging such as pet food and baby food pouches• Photo paper• Nail varnish bottles• Post-it notes• Shampoo bottles and food containers that have not been rinsed• Tissue boxes where the plastic insert has not been removed• Cutlery• Pots and pans

TOP ITEMS THAT PEOPLE WRONGLY THINK CAN BE RECYCLED

Disclaimer : Although we have taken every care to make the information in this publication as accurate as possible, we accept no responsibility for any inaccuracies or changes since going to press. All information here in is gathered from primary, secondary and tertiary sources.

All rights reservedAll rights of this publication are with GreenOtels and Root Cause Mediaa.This publication may not be copied,stored in a retrieval system or transmitted in any form, electronic, mechanical, photocopy, recording or otherwise, without the prior consent of the publishers. This publication is for private circulation only and not for sale purposes.

Knowledge Partners Global Media Partners

Editor: Minakshi Agarwal. Editorial Contribution: Pooja AkulaPublished by Root Cause Mediaa, Bungalow 36, Block W, Opp LS Raheja College, Relief Road Santa Cruz (West), Mumbai 400 054E: info@greenotels.com P: 022 60660151 W: www.greenotels.com

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TOP ITEMS THAT PEOPLE DO NOT KNOW THEY CAN RECYCLE• Kitchen foil and foil trays that are used but still clean• Empty deodorant aerosols and hairspray with the plastic cap• Empty surface cleaner bottle with the trigger spray• Metal lids• Empty bleach bottles• Aluminium tubes such as tomato puree (with the plastic cap removed)• Envelopes with windows

While hoteliers are increasingly willing to recycle their hotel waste, some of them are failing to grasp the basics. Common mistakes include putting tissue boxes in the recycling bin without first removing the plastic insert. On the flipside, people often wrongly think that empty deodorant aerosols cannot be recycled. According to the latest research by the British Science Association. Failure to get it right means that a lot of recyclable waste is going to landfill, the BSA says.

Here's a compiled list of some of the most common misconceptions about what can and cannot be recycled.