Coastal Tourism in the Wider Caribbean Region: Impacts and Best Management Practices	Report Contents Report in Word Format
	CEP Technical Report No. 38 1997	All CEP Technical Reports

APPENDIX 3

Selected Case Studies Highlighting Environmental Best Management Practices

Case 1: Hotel Inter-Continental Miami, USA

Case 2: Half Moon Golf, Tennis and Beach Club, Montego Bay, Jamaica

Case 3: Dive Tourism, British Virgin Islands

Case 4: Ecotourism at Maho Bay, US Virgin Islands

 

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Hotel Inter-Continental Miami

Winner of the 1993 IHA Environmental Award

About the Hotel

The Hotel Inter-Continental Miami is a 34-storey property located in the heart of Miami’s financial and commercial district. With its 664 rooms, 240 of which are designated as non-smoking rooms, 33 suites, 5 restaurants, and over 61,000ft² of meeting and banqueting space, the hotel caters to business executives, conventions, and leisure travelers.

"Since 1991, the hotel has taken actions that promote the efficient use of natural resources, curb environmental degradation, aid the local community, and result in financial savings."

 

Water Conservation

 

Water Quality Improvements

A VIC dry cleaning machine is used in the laundry department which significantly reduces the amount of the toxin, Perc, that is used and subsequently disposed as hazardous waste. The old system used five (5) drums per month. Drought-resistant plant varieties have been used in the gardens. In 1994, the hotel installed a water-metering device that monitors the quantities consumed by each department, and improves the control of water use.

 

Reducing Water Consumption

In the bathrooms, water outlets and showers are equipped with aerators. Four-gallon toilets have 1.5-gallon water saver units.

 

Environmental and Economic Benefits

These measures collectively save the hotel over 400,000 gallons of water per year, which amounts to US$4,000.

 

Energy Conservation

 

Reducing Energy Consumption

Incandescent lights have been replaced with single florescent lamps; and in renovated guestrooms, the wattage has been reduced from 40 to 34 watts. The air conditioning system has been retrofitted to an automatic thermostat system.

 

Chiller Unit

A new, highly efficient, and CFC-free chiller unit was installed, the first of three slated for implementation. This innovative system operates at about twice the efficiencies afforded standard units.

 

Energy Efficiency Programme

The Miami Inter-Continental has implemented the Florida Power and Light (the local power company) Energy Efficiency Programme. Monitor sensors have been installed in all meeting rooms, air condition filters are changed once per month instead of every two months, temperatures on corridors and elevators are adjusted, variable frequency drives are fixed on all electric motors, and timers are fitted on all energy equipment.

 

Environmental and Economic Benefits

Collectively, these actions save an estimated 14 million-kilowatt hours of energy annually; which amounts to US$98,400.

 

Waste Management

"Inter-Cycle" is the name of the waste minimization and management programme of the Inter-Continental Miami. Its objectives are to reduce, reuse, and recycle water whenever possible; guarantee appropriate disposal; and ensure regular monitoring through waste management audits and an annual cost/benefit analysis.

 

Reducing the Generation of Waste

All suppliers are asked to take responsibility for their packaging. Suppliers must take back wooden crates and pallets that were previously left on the hotel loading dock. The hotel reports that "the results are remarkable".

 

Purchasing Environmentally Friendly Products and "Closing the Recycling Loop"

The Inter-Continental Miami has adopted a policy to purchase environmentally sensitive products (e.g. items that are recyclable or biodegradable, and are made from recycled materials). Suppliers are asked to provide information on the environmental sensitivity of their products, and to suggest alternatives for toxic and heavy resource consuming items. The above actions aim to "close the recycling loop" and help stimulate the market for recycled products.

 

Environmental and Economic Benefits

Over 98% of the hotel’s general ledger consist of materials with the highest possible recycled content, minimised toxicity, and reduced packaging. 100%-recycled purchases include stationery and all promotional material, toilet and tissue paper, guest amenity containers, and refillable pencils for guest rooms.

 

Recycling and Reuse

• Waste collection and recycling programmes have been set up for paper, PET (Polyethylene Tetraphthalate) and HDPE (High Density Polyethylene) plastics, cardboard, glass, batteries, used florescent lamps, motor and kitchen oils, scrap irons, styrofoam, and aluminum
• Edible leftover food is donated to the food bank
• Inedible food is given to livestock farmers for use as animal feed
• Old furniture and decorative ancillaries are donated to local charities
• Old sheeting is reused as laundry bags (to replace plastic bags)
• Old electric appliances are re-sold to suppliers
• Batteries and florescent lamps are recycled
• Reusable containers are used for storing and holding cleaning liquids
• 50-gallon containers are reused as recycling bins and garbage cans
• Photocopying on both sides of the paper
• Non-recyclable waste is compacted in a 30 cubic meter compactor

 

Environmental and Economic Benefits

Before Inter-Cycle began, the hotel generated 1,420 tons of waste annually, and disposal costs amounted to US$85,000. Since 1992, with Inter-Cycle "up and running", over 28 items and 60% of the hotel’s waste stream are recovered and recycled. Disposal volumes have fallen to 679 tons, and disposal costs are down to US$79,000 per annum; with garbage collection just once per week instead of every day.

 

Purchasing Policies

The Hotel encourages cooperation and dialogue with suppliers through its annual Vendors Summit. This serves as a forum to inform suppliers of the hotel’s commitment to resource conservation and pollution prevention, as well as to encourage them to apply environmentally sound practices in the production and distribution of their products.

 

Monitoring

 

Checklists

Monitoring checklists are used to verify if each item the hotel uses can be better reused or recycled. A record of its waste output is reviewed annually, and new potential items to be recycled are identified.

 

Cost Benefit Analysis

A regular waste management audit is performed, with assistance from an environmental consultant. This is followed by an annual cost benefit analysis of the entire Inter-Cycle initiative. Both economic and environmental costs are evaluated.

The costs of operating the Inter-Cycle programme (purchase of containers for collection, internal publicity costs, Coordinator’s time, etc.) and actual waste disposal fees are calculated and offset against:

• The extra waste disposal charges that would have been due if recycling/reuse initiatives were not in operation
• Revenues from selling recyclables
• Estimated value of the intangible benefits of Inter-Cycle, such as marketing gains and improved employee morale

 

Improved Noise Comfort

The laundry was formerly located next to the hotel ventilation system’s air compressors, and the engineer’s shop next to the chiller plant. Due to the excess noise, both work areas have been relocated. Additionally, mechanics and groundkeepers are required to wear earplugs when working with power equipment.

 

Wider Benefits and Networking

The Inter-Continental Miami is a member of the Florida Department of Transportation’s "Keep Florida Beautiful" programme, and has adopted 2 miles of highway, extending from the front of the hotel to Biscayne Boulevard. The hotel also participates in numerous regional and local environmental campaigns; such as Earth Day anniversary festivities, the US Conference of Mayors National Paper Recycling Project, and the Buy Recycled Business Alliance.

 

Support Measures

Staff

The "Green Team" coordinates the environmental effort. It includes all department heads and a representative from the environmental consulting company. To coordinate the collection of recyclables, the special post of "Captain Inter-Cycle" was created. Additionally, the hotel maintains an environmental coordinator, which is usually a department head or the resident manager.

Special training sessions are held on environmental awareness and incorporating environmental action into daily operational procedure. Much emphasis is given to good housekeeping practices. Training sessions are held in English, Spanish, and Creole. Likewise, Inter-Cycle promotional posters and recycling container labels also appear in these languages. An information sheet on the Inter-Cycle programme is included in all job descriptions.

 

Visitor Communication

The Hotel Inter-Continental Miami displays its environmental policy statement at the front desk. Through an environmental overview, which can be found in the Guest Services Directory and in a message on the in-room television system, guests are asked to leave their newspapers and aluminum cans for collection.

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Half Moon Golf, Tennis and Beach Club

 

About the Hotel

The Half Moon Golf, Tennis and Beach Club, Jamaica’s largest resort, is a 480-room hotel, occupying 162 hectares of land, 10 minutes from the centre of Montego Bay. In addition to the 480 rooms, the hotel offers an 18-hole golf course, 8 meeting rooms, and a comprehensive programme of passive and active outdoor activities, including a 6.5 hectare nature reserve. The hotel has won several awards for its environmental programme.

 

Environmental Education, Training and Awareness

A public awareness campaign informs and alerts employees, suppliers, guests, and the local community about the environment and why it must be protected. Environmental information is presented as:

• A booklet ("Half Moon in Touch with Nature and the Environment")
• Bird/wildlife spotting forms available to guests at the reception and concierge desks
• Laundry and Energy Advisory notices placed in all guest rooms
• News releases attached to the daily newspapers and left on displays for guests

• Press releases in selected mailings, and
• As part of a new web site

The hotel also conducts tours of its environmentally friendly projects, in which ten schools were accommodated in 1996.

 

Design Features

The colonial style buildings are low rise, and placed amid lush vegetation covering the 162 hectares of the property. In addition to the diversity of flora and fauna that such design ensures, 6.5 hectares of land (covered primarily by mangroves) are maintained as a nature reserve.

Renovations to buildings over the years have incorporated ceilings and windows with cooler boxes to allow cool sea breeze into the rooms.

 

Landscaping

In addition to the maintenance of trees and shrubs, a plant nursery is maintained to supply indoor plants to the guestrooms and offices. Produce from a herbal garden is supplied to the kitchen, in order to ensure that such produce is organically grown. Materials used in growing is composted from shredded wood chips, grass cuttings, fruit and vegetable scraps, and soil.

 

Waste Management

The solid waste programme aims at reducing and recycling waste. The kitchen and housekeeping staff sort the waste to ensure that the correct materials are placed in the correct recycle bins. Non-biodegradable items are compacted prior to disposal off-site.

 

Recycling and Reuse

An extensive recycling programme was launched in 1994.

• All scrap paper is used as note pads, as well as to send internal memoranda
• Reused paper and old news paper are shredded and sold to packaging companies
• Outdated stationery and old envelopes are used for internal notes and messages
• Old plastic furniture is reconditioned for use in guest rooms
• Scrap materials from the upholstery shop is reused in making stuffed animals, head bands, small knapsacks and bags for the Children’s programme, cushions for guest rooms, and in decorating greeting cards
• Linen withdrawn from guest use is reused in making laundry bags and linen bags for room attendants
• Old cotton bedspreads are used to make table cloths, old quilted bedspreads are use to make mittens and pot holders for the villa kitchens, and old soiled towels are used as dusting cloths for housemen and room attendants

• Soap that is partially used by guests is pulverised and used to soak badly soiled linen

• Partially used candles are collected and used to produce large decorative candles which are placed in the guest rooms

• Left over tiles and old parquet flooring are used to make table tops
• Some glass bottles are sold to the West Indies Glass Company, while some are cut and decorated with raffia and shells for use as flower vases
• PET plastic bottles recycled
• Cardboard is sold to a local company for shipping to the USA, where it is used as coat insulation
• Treated effluent from the sewage treatment plant is used to irrigate the golf course and some of the gardens

 

Composting

Cuttings from trees and gardens, seaweed, and raw fruit and vegetable waste from the kitchen are stored in 30 compost boxes for a period of 90 days, and subsequently used as fertiliser.

 

Energy Conservation

• Energy advisory notices are posted in all guests rooms
• Staff are instructed to lights off when not in use
• Energy-efficient mini-split air conditioners have been installed in most rooms
• All rooms have separate thermostats to allow for greater control
• Most light bulbs used on the property are low energy florescent bulbs
• Street, walkway, and garden lights are controlled by timers
• Steam from the boiler is used in ironing the linen
• The hotel is in the process of changing from electric to solar water heaters
• A programme of preventative maintenance on air conditioners and water heaters is in place
• Guests are encouraged to participate in a comprehensive programme of outdoor activities

 

Water Conservation

A number of water saving devises and practices are used to reduce the amount of water used by the property.

• All guests and staff are advised to use water sparingly
• Posted signs (in several languages) in guest rooms ask guests to reduce the number of towels used daily
• Water-saving toilets have been installed
• Water-saving showerheads and low flow valves have been added to many of the plumbing fixtures in public areas, offices, and guestrooms.
• Foot valves have been added to plumbing fixtures in public areas, offices, guestrooms, one bar, and the cafeteria
• Lawns and gardens are watered during the evening to decrease loss by evaporation
• Lawn and tree cuttings are used as mulch on flowerbeds. This serves not only to reduce water loss; but also reduces weed growth, reduces soil erosion, and improves soil texture
• Water from the sewage plant is used to irrigate the golf course and some of the gardens
• A 34 million-liter (9 million gallons) reservoir was constructed on the golf course to hold rainwater. This is used to irrigate the golf course and sections of the Half Moon Royal Villas

 

Purchasing Policies

The policies are designed to reduce the use of plastics and chemicals, including:

• A ban on the purchase and use of plastic cups and straws
• A ban on the use of chlorine in the laundry

• Purchase of phosphate-free laundry detergents
• Decreased use of chemicals for pool, laundry, kitchen, and housekeeping
• Purchase of only environmentally friendly chemicals
• A ban on the purchase of aerosol insecticides (insect screens have been installed in most rooms)

 

Environmental Protection Practices

Operational procedures to prevent pollution or environmental damage have been instituted; including:

• The use of Floatron Solar Powered Water Power enables the reduced use of chemicals
• Reef and beach protection is ensured by banning jet skis and water skiing from the bay
• Boats are tied to sea moorings instead of using anchors
• Diesel shuttle buses have been replaced by electric personnel carriers, thereby eliminating noise pollution and emissions
• Thousands of trees and shrubs have been planted (in weekly plant-a-tree sessions) as a way of preventing soil erosion and creating habitats for the faunal population in the area
• An aviary of 35 birds has been maintained
• Electric deionization has replaced the use of water softeners, thereby reducing water pollution
• Fish have been introduced into the drains and canals for control of insect populations
• An experiment in reef regeneration has been established. This involves the use of solar power to direct low voltage electricity through wire wrapped around the damaged portion of a coral reef, thus encouraging new formations

 

Monitoring

A monitoring programme has been developed for the environmental programme. The results are assembled in the following reports:

• Daily water consumption report
• Monthly electrical consumption report
• Quarterly chemical usage report
• Sewage plant effluent tested regularly
• Energy audits in collaboration with the local utility company
• Daily fruit and vegetable spoilage report
• Tree planting activity report
• Paper shredding activity report
• Daily recreation and potable water quality reports

 

Support Measures

Approximately 700 employees are involved in the environmental programme, which is coordinated by the Manager for Special Projects. In addition, guest contact staff discuss the programme with guests. Policy directives dealing with all the facets of the programme have also been developed.

 

Benefits Achieved

The environmental programme has resulted in several benefits, both environmental and business related.

 

Environmental benefits include:

• The use of the solar powered water purifier simplifies pool management, provides for consistent water quality, and reduces the operating time of the pool pumps. This reduces water pollution, improves guest safety, and reduces operating cost
• Reduced use of chemicals, water softeners, and aerosol insecticides reduces air and water pollution
• The use of composted material as fertilizer instead of chemical fertilizers reduces soil and water pollution, and reduces costs
• The use of tree and lawn cuttings as mulch reduces water and soil loss
• The reef experiment has resulted in an increased growth rate in the area of reef so protected
• Marine turtles have returned to the protected beach area (for the past three nesting seasons) to lay eggs. The protection of hatchlings has been undertaken with the assistance of personnel from the Montego Bay Marine Park

 

Economic benefits include:

• Significant savings on water and electric bills; confirmed by energy audits
• Cost savings from the reduction in the amount of chemicals used. A 46.59% decrease in the cost of chemicals was achieved during the 1994-1995 period (US$20,570 in 1994 compared to US$10,986 in 1995)
• The recognition of the efforts of the hotel by the market has led to new sources of sales

International recognition of the above efforts led to the hotel receiving the following awards:

• "Green Hotel of the Year" for the Caribbean for 1995, 1996, and 1997
• Certification from the Audubon Cooperative Sanctuary System in the areas of Employee/Public Involvement and Education & Resource Conservation

• Commendation from the International Hotel Association/American Express sponsored Green Hotelier of the Year Award 1996
• British Airways Tourism for Tomorrow Award for 1996

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Dive Tourism, British Virgin Islands

Dive operators in the British Virgin Islands (BVI) give customers a short "orientation" about the need to protect coral reefs prior to each dive or snorkel trip. The main printed materials used during such sessions are brochures produced by the British Virgin Islands Natural History Society. The brochure targets divers, snorkellers, and boaters, and conveys the following information:

• The coral reefs are precious and delicate. Their future depends on you

• Worldwide, coral reefs are suffering degradation from various factors – pollution, over-fishing, excess nutrients,….and tourist activity

• Please take care not to inflict further damage

• TOUCH NOTHING – The slightest touch with hands, fins, or equipment can irreparably damage coral polyps, the tiny animals that build the coral reefs. Remember, most corals only grow a half-inch per year

• REMAIN HORIZONTAL in the water, and snorkel in water over your dept. Snorkeling on shallow reefs can easily inflict damage to the coral and cause personal injury. In a vertical position, your flapping fins are killers. They break coral and stir up sediment that can smother the coral polyps. For equipment adjustment, swim out and away from the coral into deep water

• UNSURE, UNEASY – Wear a float vest, and practice your skills off a sandy beach

• DO NOT ANCHOR ON CORAL – Use mooring buoys where available, or anchor on a sandy bottom. Anchors, chain, and line should not touch coral (dinghy anchors included). If there is no sandy bottom, don’t anchor, but leave an attendant in the dinghy while the rest of the party snorkel or dive

• FEEDING THE FISH – Caution, you may be injured. Feeding can make fish aggressive and dangerous. It also upsets species distribution and may introduce disease

• PHOTOGRAPHERS – Avoid cumbersome rigs. Don’t brace yourself on the coral to take a photo. Damaging the reef even inadvertently for the sake of a photo is not worth it

• DIVERS – Adjust buoyancy. Secure all dangling gauges, consoles, and octopus regulators. Know where your fins are. Air bubbles trapped in caves will destroy marine growth. Bubbles rising on a vertical rock face can scour, don’t get too close

Think, care, and enjoy. Help the reef give continuing enjoyment.

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Ecotourism at Maho Bay, Virgin Islands

Maho Bay Camps and Harmony Studios (collectively called Maho Bay) have based their product on a commitment to:

1. Minimise impact on the environment
2. Conserve natural resources
3. Engage in active and passive environmental education of their guests, and
4. Contribute to the local community

 

Use of New Technology

• The building materials at Harmony include recycled materials, such as:

1. Timbrex – a recycled plastic and sawdust compound that is made into lumber and is used for walkways, decking, stairs, and handrails
2. The tiles in the units are made from recycled light bulb manufacturing materials, recycled glass, or recycled scrap clay
3. The interior ceiling panels are made from 100% recycled newspaper
4. The wallboards are made from gypsum and cellulose fibers from recycled waste paper.

• The keys given to guests includes a power key, which operates a wall-mounted switch, which in turn turns the power system on when the guest is in the room, and off when the guest leaves
• The "next generation of tents", the Concordia Eco-Tent, is designed and built with recycled building materials, passive-solar design, solar panels, solar hot water, and individual composting toilets

 

Waste Management

 

Reduction

• Bulk purchasing is done for kitchen and housekeeping departments
• Large freezer and cooler allow adequate room for bulk purchasing of perishables for the kitchen
• Homemade granola is offered for breakfast, in order to eliminate individual cereal boxes
• Styrofoam containers have been eliminated from the campground
• Guests are provided with 2.5-gallon refillable drinking water dispensers
• Propane gas tanks supplying the stoves in tent-cottages are refillable

• Reusable nylon bags are used for laundry and linen delivery instead of disposable plastic bags

• All glasses, cups, plates, utensils, etc., supplied in the tent-cottages or restaurant are reusable. No disposable item is provided
• The number of disposable bottles and cans have been reduced by installing a draft beer and soda system at the restaurant
• Packaging is a serious consideration when ordering for the store and restaurant, and the purchase of some products has been discontinued due to excess packaging

 

Recycling and Reuse

The recycling programme has been constrained due to the fact that many of the waste items are not currently accepted/recycled in the Virgin Islands. On-site activities include the following:

• Cardboard boxes and egg crates from vendor deliveries are used in the store as alternatives to disposable shopping bags
• Water from the sewage treatment plant and laundry is used for irrigation of the gardens
• Guests are encouraged to leave items they no longer need or want at a "Vacation Trading Center", for other guests to use
• Purchase of a glass crusher is planned to recycle glass into cement
• Cardboard is shredded and used as mulch in the gardens
• Six-pack beverage holders are sent to a local company to be recycled
• Used stationery from the office is recycled into scratch pads, copying is duplexed, and envelopes are reused for internal mail
• Old newspaper is given to the humane society for use as bedding in their facilities
• Housekeeping recycles old towels into cleaning rags, old sheets are sent to maintenance, and old blankets are sent to the store to be used as insulation for the freezers when there is a power failure
• Waste oil from all company vehicles is delivered to a collection station provided at the Public Works waste handling facilities

 

Composting

• Kitchen waste and grass clippings are used for compost in the organic garden and other vegetation on the property.

 

Sewage treatment and Disposal

Sewage treatment takes place via a 7,000-gallon aerobic treatment plant, the effluent from which is chlorinated, stored in a holding tank, and finally used to irrigate the gardens. Waste water from the kitchen flows through two grease traps before entering the sewage plant. The grease traps are emptied by a sludge removal truck at the same the sludge is removed from the sewage plant.

 

Energy Conservation

At Harmony, all eight units were built to use traditional energy sources. Energy generated by solar panels is stored in batteries, which provides electricity for all the units. The wind scoop design of the ceilings helps provide natural ventilation, and the mirror glazing on the windows reduce the energy consumption of the units. Other conservation measures include:

• The temperature of coolers and freezers in the store is constantly monitored
• Tent-cottage design and fabric capitalise on cooling trade winds and natural light
• The design provides for easy cleaning, negating the use of electrical cleaning equipment
• Construction amidst tree provides natural shade, allowing cooling by electric fans instead of air conditioning units
• Thermal coolers are provided instead of electrically-powered refrigerators
• Water in bath houses and laundry is not heated
• Future plans include replacing light bulbs with halogen-type bulbs, and putting timers on electric switches in bath houses

 

Water Conservation

Cisterns collect rainwater, which is filtered and used. Additional water conservation measures include the following:

• Experimenting with the use of "gray water" for flushing toilets, and laundry water for irrigation of plants around the property
• Low water-use toilets are installed
• Spring-loaded faucets are installed in sinks and showers
• Running water is not supplied to most tent-cottages
• There are limited shower hours in bathhouses

 

Benefits

These efforts have resulted in extremely low water usage, approximately 25-30 gallons per person.

 

Purchasing Policies

The policy at Maho Bay is to buy recycled materials where possible.

• Paper towels and toilet seat covers provided in bathhouses, and paper napkins provided in the restaurant are made from recycled paper
• Recycled note paper and paper towels are for sale in the store
• Most building materials for the construction of Harmony Studios were made from recycled glass, wood, rubber tyres, etc.

 

Other Conservation Efforts

Other conservation practices and promotional activities include the following:

• When Maho Bay Camps was built, no construction road was created, few trees were removed, footings were hand-dug, and there was minimal use of heavy machinery, thus ensuring that the area remained as pristine as possible
• Harmony Studios was built following National Park Service environmental standards and guidelines
• A natural balance of wildlife on Maho Bay’s hillside is intact, and there are efforts to keep the feral cat population under control
• Nine iguanas were brought in from St. Thomas (to St. John), and are reproducing
• Bat houses are placed in various locations to attract bats for insect control
• Elevated walkways and stairs preserve ground cover and avoid soil erosion
• Boric acid powder is used for roach control, instead of poisonous sprays which affect other wildlife
• Bio-compatible cleaning products are used in place of harsh, non-biodegradable detergents whenever possible
• Products known to originate from endangered plants or animals are not sold or used
• Cigarettes are not sold in the store, and many no-smoking areas have been established
• Radios and televisions are nor allowed without headphones, thereby avoiding noise pollution and interfering with the natural surroundings
• The restaurant and store have consolidated ordering of supplies to reduce traffic and fuel consumption by delivery trucks
• Regular shuttles are provided for guest transportation to reduce the need to rent cars
• There is minimal use of motorized vehicles for operational purposes on the property

 

Environmental Education

In addition to the unique experience offered to guests, educational and nature activities are also undertaken:

• Evening programmes with speakers and slide shows (often in conjunction with the National Parks Service) are held weekly, covering such topics as the local history of St. John, and the flora and fauna

• Maho Bay is immediately adjacent to the U.S. Virgin Islands National Park, and therefore within walking distance of many hiking trails and snorkel spots
• T-shirts with environmental slogans are available for sale in the store. Future plans include the sale of environmental products
• Happy hour prices are on "environmentally friendly" drinks (e.g. draft beer and jug wine), not on beverages which sell in individual cans or bottles
• Guests are asked to separate their food scraps for composting
• Local flora is identified with small signs, and an "Adopt-a-Plant" programme is being developed

• The bulletin board outside the office displays articles on health and the environment
• Placards posted around the resort advise guests of water conservation tips
• Maho Bay runs a "Four Hour Worker Program", which offers people the opportunity to work and gain training in "responsible tourism"
• Tours of Harmony Studios are available for guests of Maho Bay Camps, so that they can learn more about its construction, self-sufficiency, and conservation practices
• Guests staying at Harmony Studios can monitor their own energy and water consumption through a computer in their unit
• Maho Bay Camps/Harmony Studios recently entered into a collaborative effort with the Virgin Islands Energy Office and the Sustainable Development Education Foundation on programmes and activities that will further the education on energy conservation

 

Support to Local Communities/Culture

• Maho Bay participates in, and furnishes supplies and transportation for, island clean-up projects
• A percentage of each year’s profits is set aside for donations to local organisations, e.g. University of the Virgin Islands scholarships, Victim Advocacy, etc.
• Guests are given the option of donating their US$30 security deposit to Friends of the National Park
• Maho Bay encourages the hiring of local people, and periodically provides hospitality training to persons in St. John
• The restaurant and store patronize local distributors whenever possible
• Items produced by local cottage industries are sold in the store

 

Staffing

The position of Environmental Resources Manager was recently created. In addition to educating the guests, staff, and public about environmental issues, the new manager will be responsible for:

• Supervising the development of an organic garden
• Overseeing recycling efforts
• Conducting a weekly environmental programme
• Writing a mission statement and updating and coordinating the environmental action plan for the two resorts

Maho Bay intends to stay informed of new developments, to assess their applicability at Maho Bay, and to continue its contribution to environmentally friendly resort development.

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List of Tables and Figures, Foreword, Acknowledgements | Section 1. | Section 2. | Section 3. | Section 4. | Section 5. | Section 6. | Section 7. | List of Acronyms  | References  | Appendix 1. | Appendix 2. | Appendix 3.