Using The Information On The ISO 14000 Standards

Using The Information Provided On The Iso 14000 Standards The Paradis

Using the information provided on the ISO 14000 Standards, the Paradise Hotel Case Study, complete the following:

- Identify two key processes for Paradise Hotel.

- Determine Paradise Hotel's environmental aspects for these processes.

- Establish Paradiso Hotel's significant environmental aspects based on the identified aspects.

- Based on the significant environmental aspects, identify Paradiso Hotel's key environmental objectives.

- Decide which environmental objectives they should tackle first and how—using control or improvement measures.

Paper For Above instruction

The ISO 14000 family of standards provides comprehensive guidelines for organizations aiming to minimize their environmental impact through effective environmental management systems (EMS). The standards emphasize a systematic approach to identifying environmental aspects, evaluating their significance, setting objectives, and implementing controls or improvements to achieve environmental sustainability. Applying these principles to the Paradise Hotel case study involves analyzing their key processes, environmental aspects, and establishing strategic environmental objectives prioritized through control and improvement measures.

Identification of Two Key Processes at Paradise Hotel

A hospitality organization such as Paradise Hotel operates numerous processes, but two critical ones significantly impacting the environment are the water management process and the waste management process. These processes directly influence resource consumption and waste generation—factors central to sustainability in hospitality.

The water management process entails water usage for guest services, laundry, landscaping, and kitchen operations. It includes water sourcing, usage, and disposal. Efficient water management is vital due to its high consumption and potential environmental consequences like depletion of local water sources and wastewater pollution.

The waste management process involves collecting, sorting, recycling, or disposing of solid waste, including food waste, packaging, and guest refuse. Proper waste management reduces landfill dependency, prevents pollution, and promotes resource recovery.

Environmental Aspects for These Processes

An environmental aspect is an element of an organization’s activities that can interact with the environment. For Paradise Hotel, the water management process's aspects include water withdrawal, leakage, and wastewater discharge. These aspects can cause overuse of local water resources and pollution if not managed properly.

For waste management, the aspects include waste generation volumes, improper disposal, and recycling practices. These directly impact landfill space, emission levels, and resource recovery capacity.

Significant Environmental Aspects

Based on their potential environmental impact, the significant aspects for Paradise Hotel are water wastage through inefficiencies and wastewater discharge contaminating local water bodies, and excessive waste generation, especially of non-recyclable waste, contributing to pollution and resource depletion.

Prioritization involves assessing the severity and likelihood of impact—considering local environmental sensitivities and regulatory compliance.

Key Environmental Objectives for Paradise Hotel

The hotel should establish objectives focused on reducing water consumption and improving waste management. For the water management process, an objective could be to reduce water usage by 15% within a year through installing water-saving fixtures and adopting water-efficient practices. For waste management, an objective might be to increase recycling rates by 20% over the same period via staff training and guest engagement programs.

These objectives align with their significant aspects and are structured to be measurable and achievable, facilitating continuous improvement.

Prioritization and Implementation Strategies

The hotel should prioritize reducing water wastage first because water scarcity directly affects the local community and the hotel's operational sustainability. Immediate control measures include fixing leaks, installing low-flow fixtures, and implementing staff training. Longer-term improvements involve adopting rainwater harvesting and upgrading plumbing systems.

Secondly, waste management improvements, especially recycling enhancements, should proceed through educational initiatives, improved sorting bins, and partnership with recycling firms. These actions address the significant waste aspects and foster a culture of sustainability.

In conclusion, applying ISO 14000 standards enables Paradise Hotel to systematically identify and address their environmental aspects through targeted objectives and prioritized actions. Focusing initially on water conservation offers quick wins and significant environmental benefits, while waste management improvements support the hotel’s broader sustainability goals. Continuous monitoring and stakeholder engagement remain essential to achieving and maintaining these environmental objectives.

References

• ISO 14001:2015. Environmental Management Systems — Requirements with Guidance for Use. International Organization for Standardization, 2015.
• Klass, C. (2012). The ISO 14000 environmental management standards: Implementation and impact. Journal of Environmental Management, 93(2), 335-345.
• Barrow, C. J. (2008). Environmental Management in Practice. Routledge.
• Gordon, R., et al. (2014). Sustainable Hospitality: How to Manage Tourism and Hospitality Operations Effectively. Wiley.
• United Nations Environment Programme (2011). Green Economy and Sustainable Development. UNEP Publishing.
• Jayaraman, K., & Mehta, V. (2020). Assessing Environmental Aspects of the Hospitality Industry. International Journal of Hospitality Management, 87, 102529.
• Harcar, T., & Kucukusta, D. (2010). Environmental management practices in the hospitality industry. Journal of Sustainable Tourism, 18(7), 897-909.
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• Lee, S. M., & Park, K. (2017). Resource Efficiency in Hospitality using ISO 14001: A Case Study Approach. Journal of Cleaner Production, 168, 1-9.