PANEL 2:

Transforming tourism value chains to accelerate more resilient, resource efficient and low carbon development Lisette Marie Gil Munoz, Tourism and Value Chains Specialist, Owners Association of Hotels Condos Playa Dorada, Dominican Republic

CIRCULARITY IN TOURISM VALUE CHAINS: SUPPORTING THE PARIS AGREEMENT THROUGH A LOW CARBON TRANSITION

CLIMATE  CHANCE  is  a  global  fact!  

Interna9onal  Tourism  is  responding  to  a  call!  

"Transforming  Tourism  Value  Chains  in  Developing  Countries  and  Small  Developing  Island  States  (SIDS)  To  Accelerate  More  Resilient,  Resource  Efficient,  Low  Carbon  

Emissions  Development"    

December  7th,  2017.    Botsuana.  AFRICA  

Donor:  International  Climate  Initiative  (IKI),  Federal  Ministry  for  the  Environment,  Nature  Conservation,  Building  and  Nuclear  Safety  (BMUB),  Germany  

€4.98M  

Philippines   Dominican  Republic  

4  Years  

Small  Island  Developing  States:  

w  Mauritius  

w  OECS:  Antigua,  Grenada,  Dominica,  St.  Kitts/Nevis,  St.  Lucia,  St.  Vincent/Grenadines  

Project  Overview  

Project objectives

57  

Improved regulations in tourism sector Joint

iniatiatives and

campaigns Increase  capacity  for  mi.ga.ng  GHG,  improve,  

and  drive  SCP  

Reduce CO2 emissions & mitigate climate change

Monitoring emissions and

impacts

Project  Outcome  and  Outputs  

Impact  (Long-­‐term  results)  

• Decoupling  tourism  growth  and  carbon  emissions  • Achieve  Na.onal  Determine  Contribu.ons  (NDC)  objec.ves  +    (Sustainable  Development  Goals)  SDGs  • Strengthen  capacity  for  evidence-­‐based  decision-­‐making  

Outcome  

• Increase  capacity  for  mi.ga.ng  GHG,  improve,  and  drive  SCP  

Indicator  1:    By  2020,  GHG  emissions  in  tourism  value  chain  businesses  are  reduced  by  at  least  X%  from  the  project  baseline  

Indicator  2:  By  2020,  at  least  40%  of  targeted  tourism  value  chain  businesses  are  repor.ng  on  GHG  emissions  and/or  SCP  indicators  and  targets  

I.  Tourism  Value  Chains  and  Policy  Environment  with  analyzed  barriers  and  opportuni9es  

II.  Priori9zed  ac9ons  for  GHG  emissions  reduc.on  and  SCP  measures  from  the  value  chain  hotspots  analyses  

III.  Life  cycle-­‐based  emissions  reduc.on  and  resource  efficiency  ac9on  framework  with  specific  indicators  for  mi.ga.on  and  SCP  priori.es  

IV.  Improved  local  ins.tu.onal  and  networking  support  capacity  

V.  Knowledge  products  and  project  results  disseminated  to  regional  networks  

Outputs  

Target:  100  value  chain  businesses  

Target:  40%  

RD:  one  of  the  pilots   •  DR  economy  depends  mainly  in  tourism  •  DR  is  in  the  list  of  the  15  countries  more  vulnerable  in  terms  of  CC  effects  

•  We,  as  a  country,  commited  to  reduce  25%  of  our  GHG  by  2030  •  Today  6  M  tourists,  up  to  10  M  in  2020  

Nacional  hotel  rooms  

90.5%  

9.5%  

Secondary  Stakeholder  

Primary  Stakeholder  

Provincial  &  Local  Government  /  Ministries  of:  Tourism,  Trade,  Transport,  Agriculture,  Energy,  Rural  Affairs,  Water  Chambers  of  Commerce  /  Development  Agencies  /  Industry,  Labour  &  Trade  AssociaIons  /  Banks  /  Insurance  Companies  /  CerIficaIon  &  AccreditaIon  Schemes  

InternaIonal  transport  Tourists  

 Accommoda.on  

 

NaIonal  

Travel/Tour/Confer-­‐ence  Organisers  

Waste  Recycling  &  Disposal  Managers  

HandicraP/  Souvenir  Producers  

Equipment  Manufacturers  

Furniture  Manufacturers  

Food/Beverage  Suppliers  

Water/Energy  Suppliers  

Waste  Water  Managers    

Consumables  Manufacturers  &  

Suppliers  

NaIonal  Wholesalers  &  

Distributors  

InternaIonal  Food/Drink  

Manufacturers  

Importers  

NaIonal/Local  Food/Drink  Producers  

Operators  of  Tourism  AcIviIes  

Transport  Operators,  Taxi  etc  

Hotels  

Resorts  

Guest  Houses  

Private  AirBnB  

InternaIonal  Travel/Tour  /Conference  Organisers  

Supply  ConsumpIon  

InternaIonal  

InternaIonal  Wholesalers  &  

Distributors  

Energy  •  HAV  •  Cooling  •  RefrigeraIo

n  •  LighIng  •  Laundry  •  Other  

Electricity  

Oil  

Gas  

Solar  

Transport  •  Excursions  •  Transfers  •  On-­‐site  

Bus/taxi  

Bike/low  carbon  

Grid  

Own/local  

Consumables  •  Bedding/Furnishings  •  Soaps/Guest  accessories  •  Cleaning  products  •  Chemicals  •  Gardening  products  •  Etc,  etc  

Waste  Management  Services  •  Waste  collecIon  services  •  Recycling/reuse  services  •  Landfill/compost/incineraIon  services  •  Mains  sewerage  •  Direct  waste  water  discharge  

NaIonal  

Import  

Local  

Scope  1  

Scope  3  

Scope  2  73%  

21%  

6%  

Greenhouse  Gas  Emissions  

Na.onal  hot  spots  in  DR  

Accomoda.on   F&B  

SOME  INTERESTING  DATA:  METHANE  PRODUCTION  PER  YEAR  

120  kg  /  year  

8  kg  /  year  

1.5  kg  /  year  0.12  kg  /  

year  

MEAT:    Value  Chain    and  Life  cicle  E   E  

E  E  

Turista  

Product:Meat Rawmaterial Manufacturing/Production Distribution&sales Use/consumption Endoflife(waste)

GreenhouseGasEmissionsMethaneemittedfromentericfermentation(digestion),manure

Greenhousegasemissionsfromuseofelectricityandfromtransportationtoslaughterhouse.

Greenhousegasemissionsfromstorageandcooking

Water

Wateruseinfeedproductionandforlivestockdrinking(dominatedbyrainwater).

Energy

Slaughterhouseprocessingandenergyusedinrefrigerationcontributestoafterfarmgateemissions

Transportationanddistributionhashighenergyuse

Energyefficiencyofcookingdependentonheatingmethod,cookingtimeandnumberofportionscooked

Waste

Between7%and12%ofmeatisestimatedtobewastedinhotelkitchensandbycustomers.

Questions:

Areanystandardsusedtospecifyrawmaterials?

Arematerialsofproductsfromincountryorimported?

Doyoupurchasefromfarmers,manufacturers,wholesaleorretailers?

Whodecideswhatisordered/offered? Whatoptionsarethereatendoflife?

Answers:

Whocaninfluencetheimpactofthisstage?Forexamplegovernment,touroperators,restaurants.

Howcanthisbeinfluenced?Ideasforlonglistdiscussion.

HOT  SPOT  Analisis  

ü  Ca.le  raising  +  forestry  

ü  Reduce  raisinf  cows  ca.le  

ü  Raise  pig  ca.le  ü  Raise  wool  

Ca.le  ü  Analise  new  

diet  to  reduce  gas  emisions  from  cows  

ü  Improve  local  produc@on  

ü  Reduce  imports  

ü  Promote  “0  Kms  consump@on  

ü  Educate  tourist  

ü  Change  menues  

ü  Low  Carbon              Menues  ü  Once  a  week              Veggie  menu  

WASTE:  ü  Compost  ü  Food  for  

animals  ü  Biofuel  

SWAGE  ü  Reuse  

water  in  gardens  

 

Linear  Economy  to  Circular  economy  

Raw  Produc.on  

Manufacturing  

Use  /  consump.on   End  of  life  

Linear  Economy  versus  Circular  economy:  KARISMA  HOTELS  /  MEAT  

Local  producers  ü  Different  and  

fresher  meats  ü  Compost  ü  Other  ü  Biogas  ü  Energy  

ü  Diverse  menu  ü  Organic  gardens  ü  Organic  

vegetables  ü  Fresh  meat!  ü  Save  energy  ü  Savings  $$  (less  

transport  and  bejer  local  prices)  

ü  Waste  Clasifica.on  

ü  Save  money  in  waste  management  ($$$)  

ü  Sale  the  organics  to  farmers  =  $$$  

ü  Sale  the  inorganic  to  other  buyers  ($$$)  

ü  Gourmet  NO  BUFETT  (less  waste)  

Art  ans  Cra`  

Circular  economy  means:  THINK  GR$$N  AND  ACT  GREEN!  

-­‐  GHG  -­‐  Waste  -­‐  Less  risks  (animal  illness)  

-­‐  Investment  in  transporta.on  

-­‐  Energy  (less  refrigera.on  in  transporta.on)  

+  Local  opportuni.es  

+  employment  

+  economic  diverifica.on  

+  Up  scale  the  tourist  offer  

+  Promote  helthiness  

+  Savings  in  meat  (local)  

+  Savings  (no  waste  management)  

+  Fresher  products  

+  Bussiness  for  all  

+  Energy  savings  (fresh  local  meat  =  less  refrigera.on)  

 

Theres  s.ll  many  challenges…  

•  Culture  •  Educa.on  (any  level)  •  Tecnology  •  More  good  examples  and  case  studys  •  Government  support  •  Think  as  a  whole  •  etc  

To be creative..THATS THE

KEY!