Vol.

GREEN HOTEL:
AN ECO-FRIENDLY APPROACH
(A case study of Hotel Dona Sa Maria)
Authored by: TYBCOM students
Raposo Stefnie, Rebelo Alisha Marleta, Rodrigues Melisha, Vales Dezmino, Vaz Frankli
Guided by: Ms. Resham Kaur Bhambra, Asst. Professor, Department of Commerce

Abstract
Tourism being one of the leading growth sectors of the global economy, bringing in billions of dollars annually in devel-
oping countries and transporting millions of people internationally through the years, has created an increasing amount
of stress on the environment. This is a common problem in many areas where tourism runs into the limits of natural
resources. Thus looking into this scenario today Ecotourism is growing rapidly to harmonize tourism and environmental
sustainability The hotel industry have also recognized the negative impact of their business activities on the environment
and have taken action to alleviate those impacts. Ecotourism The term “green hotels” describes hotels that strive to be
more environmentally friendly through the efficient use of energy, water, and materials while providing quality services.
Green hotels conserve and preserve by saving water, reducing energy use, and reducing solid waste. As Goa is a popular
and most preferred tourist destination, there is a concern of heavy negative impact on the environment from the tour-
ism related activities. Thus there is a need to promote environment friendly business practices like Green hotels. In this
paper we have made an attempt to discuss the concept of green hotels and their best eco friendly practices with a case
study to illustrate the ways hotels are becoming greener. Although implementing the best practices saves money, the goal
of being a green hotel is to eliminate as much as possible the negative impacts on the environment both by reducing the
consumption of resources and by changing the practices so that the waste produced can be used.
Key words: Environment sustainability, tourism, Green hotels

Introduction
Travel, from the very beginning of history has –had a fascination for man. The urge to
know the unknown, to discover new strange places, to seek change of environment and
to achieve new experiences, inspired mankind to move from one place to another place.
But the concept of pleasure travel has changed quite drastically during the past thirty
years. Tourism being one of the leading growth sectors of the global economy, bringing
in billions of dollars annually in developing countries and transporting millions of people
internationally through the years has created an increasing amount of stress on the
environment. For example, as a result of increasing tourism in Goa, India, developers built
several hotels & the hotels harness natural resources available for the local and community
life and also create several hazards for the environment. This is a common problem in
many areas where tourism runs into the limits of natural resources. Thus looking into this
scenario today Ecotourism (tourism that is nature-oriented and environmentally focused

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— is growing rapidly. In the United States alone, 43 million tourists consider themselves
to be ecotourists. This represents a growing market for environmentally friendly options
in the tourism industry. Ecotourism aside, many in the hotel industry have recognized the
negative impact their business activities have on the environment and have taken action
to alleviate those impacts. Environmentally responsible business practices dovetail well
with the newfound popularity of ecotourism. They harmonize tourism and environmental
sustainability.
The term “green hotels” describes hotels that strive to be more environmentally friendly
through the efficient use of energy, water, and materials while providing quality services.
Green hotels conserve and preserve by saving water, reducing energy use, and reducing
solid waste. They have seen benefits such as reduced costs and liabilities, high return and
low-risk investments, increased profits, and positive cash flows. Identifying these benefits
and incentives has allowed the popularity of green hotels to grow. The most costly and
wasteful use of resources in hotels are usually in the consumption of nonrenewable energy,
excessive water use, and the generation of waste. In this paper we have made an attempt
to discuss the concept of green hotels and their best eco friendly practices with a case
study to illustrate the ways hotels are becoming greener. Although implementing the best
practices saves money, the goal of being a green hotel is to eliminate as much as possible
the negative impacts on the environment both by reducing the consumption of resources
and by changing the practices so that the waste produced can be used.
Objectives of the Study:
• To understand co-relation between the tourism, hotel industry and the stress created
by the Hotels on the environment.
• To focus on the concept of Green hotels.
• To analyse the benefits of hotels going green.
• To study how to create green hotels.
• To understand the best eco friendly practices used by green hotels with the help of
case study.
To understand the concept of green hotels and the best eco friendly practices used by green
hotels we have chosen Hotel Dona sa Maria as our study unit. Primary Data was collected
from the study unit with the help of questionnaire prepared for the proprietor and staff
of Hotel Dona sa Maria through personal interview. Secondary Data was collected from
Books, Journals and Internet.
Tourism, Hotel & Stress On Environment---An Interlink
Environment may be defined as the sum total of all conditions and influences that
affect the development and life of all organs. Environment would include not only the

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immediate surrounding but also a variety of matters connected with the human activity
and its impact on the natural sources. The tourist and environment are both interrelated
and contribute to each other. Environment got appreciation through tourism and tourism
is enjoyed by masses because of environment. We can say that environment is one of the
important raw materials of tourism industry, without which it cannot produce a good
product. Economic of tourism, more often than not, overrides other consideration of
pith and marrow, resulting in resources damage at the end, which may be irreparable
loss in many cases of sensitive or unique ecosystems. By its very nature tourism is said to
be self-destructive. But, the tourism industry’s growth through the years has created an
increasing amount of stress on the environment, for increased tourism has meant increase
in hospitality facilities to serve the needs of tourists. The hospitality industry comprises
several categories including accommodation, restaurants, events, theme parks, pubs,
transportation, cruise line and additional fields within the tourism industry. The various
issues which are of concern when we link Tourism, Hospitality/Hotels and the stress on
environment are as follows:
The hospitality sector contributes greatly to the generation of waste and in India it has
been noted that hotels and restaurant waste contribute around 25%-30% of total waste
generated in the country The world today is faced with many challenges of waste disposal
and management. It has been noted that waste handling poses the greatest challenge
to humankind inspite of the numerous technological achievements. Government is
also spending lots of moneys to manage waste and its associated problems, yet yielding
minimal results. Different methods are used in managing waste in the world and may
differ for developed and developing countries, urban and rural areas, and for residential
and industrial producers. Waste produced by hospitality units fall under commercial
waste which is usually managed by the generator or producer.
Another issue associated with Tourism development is the pressure put on natural
resources when it increases consumption in areas where resources are already scarce.
The tourism industry generally overuses water resources for hotels, swimming pools,
golf courses and personal use of water by tourists. This can result in water shortages and
degradation of water supplies, as well as generating a greater volume of waste water. In
Hotels, Guest demand for water usually far exceeds than that of local residents. In addition
to the water required for each hotel room and general hotel management areas such as
kitchens and laundry rooms, features such as swimming pools, lawns and golf courses
mean a huge increase in water usage. Such demand can degrade or destroy local water
resources, threatening the availability of water for local needs.
Tourism also creates great pressure on local resources like energy, food, and other raw
materials that may already be in short supply. Hotels use a lot of energy for daily operations
and recreational activities. In many facilities, energy is the second-highest operational

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cost after payroll. This high demand for energy is often due to the use of energy-intensive
technology to provide modern comforts and conveniences, such as air conditioning. The
vast majority of hotels and resorts meet their energy needs by purchasing energy produced
through the burning of fossil fuels (coal, oil and natural gas), which contributes to local
air pollution and global climate change. The extraction, refining and transport of fossil
fuels can also cause environmental damage. Improvements in housekeeping efficiency and
the use of renewable energy can decrease dependence on energy produced through fossil
fuels.
Resorts, hotels and restaurants produce significant quantities of gray water (discharge
from washing machines and baths) and black water (from kitchen dishwashing and
toilets). In many cases, especially when there is no strict compliance monitoring by the
government, this waste is not treated. Poor sewage treatment can lead to the pollution of
ground and surface water and the degradation of marine resources, such as coral reefs. For
people, inadequate treatment of human waste can lead to various infections and diseases.
When this happens in an area, its tourism is affected negatively.
Hotels produce large quantities of solid waste, from packaging and food scraps to cleaning
and maintenance materials, some of which are toxic. Aside from being an eyesore, waste
piles also result in water and soil pollution that could run all the way to the sea and
swimming areas. Effective waste water treatment can prevent serious illness among guests
and staff members, and limit the number of serious complaints from guests who become
infected after drinking or swimming in polluted waters.
Environmental responsibility makes ecological sense, because keeping the environment
pristine means that tourists will come to appreciate and enjoy the natural beauty of the
location of your business. Increasingly, environmental responsibility also makes financial
sense. Gone are the days when “going green” necessarily meant making large investments
in expensive technology. Simple waste segregation, for example, can drastically reduce a
resort’s expenses in transporting garbage off. Encouraging guests to follow simple steps,
such as turning off lights and recycling water, could mean saving thousands on a resort’s
water bill. The benefits of responsible tourism are not far-off and unclear. They are tangible,
and in several cases, can be perceived immediately. On the other hand, it may take years
before the negative impacts of environmental neglect are felt.
Today the challenges faced by the hotels includes: gauging their performance against others
within their industry and identifying solid waste management efficiency improvement
opportunities. But such initiatives have not much been published, may be due to the
high level of competition in this sector. According to the survey of HVS, some of the
international chain of hotels operating in India does not even have an environmental
policy in place while their counterparts in other countries are known for their green image.

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However, of late, the scenario in India is rapidly changing for better, as the locals and global
environmental pressures are becoming evident. Indian hotel industry is just beginning to
realize their energy and environmental management is putting edge strategies for their
business profitability. Hotels and other hospitality venues have a significant opportunity
to reduce negative environmental impacts associated with guest rooms, event space, and
general facility use through measures such as energy and water efficiency, waste reduction
and management, sustainable and local purchasing, and use of alternative transportation.
Hotels can also contribute to human health by providing healthy, comfortable, and
productive indoor environments with improved indoor air quality, access to daylight and
views, and occupant control of the lighting and thermal environment.
Going Green is one step in this direction.
Identification of areas for greening:
Nearly everything that a hotel does can harm the environment. However, environmental
problems are so broad that it can be difficult to know which are more important
than others, how to prioritize them, or how to incorporate them into the hotel’s daily
operations becomes an issue. Thus an “Environmental Management System (EMS)” is a
formalized, systematic approach to incorporating both environmental and social issues
into every face of the hotel’s activities. By using an EMS, the hotel has an established way
to identify problem areas, set goals and develop strategies for improvement, implement
those strategies, and monitor progress. An EMS can help the hotel to set environmental
benchmarks and quantitatively measure its progress. The success of any EMS depends
on the ongoing commitment and collaboration of every staff member, including senior
management.
For a successful EMS in a hotel following commitments are important:
• Ensure that all hotel management and staff are committed to the concept and long-
term practice of greening.
• Establish a formal sustainability policy and goals.
• Create a green task force for the hotel.
• Be sure to include representatives from each department that can both inform the task
force and take information back to their departments.
• Review all aspects of the hotel, including its waste, purchasing, energy, water, air quality,
noise, buildings and green areas, local culture, and guest information.
• Identify areas for improvement in each of these areas.
• Establish priority areas in which waste is the greatest.
• Work with employees from relevant departments to establish particular goals, time
lines, and strategies for improvement.
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• Ensure that at least one person takes responsibility for each area of improvement.
• Be sure that all staff members understand their particular roles in greening and that
they understand how to achieve established greening goals.
• Train management and staff through workshops and other means on the connections
between their jobs and environmental health.
• Offer staff feedback through performance reviews and other methods.
• Be sure to encourage staff and managers, who might be intimated by their new
responsibilities.
• Let guests know what they can do to help the hotel’s commitment to becoming a green
hotel.
• Encourage guests to protect local ecosystems.
• Monitor progress toward goals and identify areas for improvement. Devise strategies
accordingly.
• Give feedback to staff, guests, and others to let them know what improvements the
hotel has made along its greening journey.
In total a green hotel is an environmentally friendly hotel geared toward minimizing its
negative impact on the earth and environment while still providing guests with the best
services possible. Large and small measures are taken to save water, lower electricity usage,
and recycle. Most of the ways in which the hotel goes green are behind the scenes, but
sometimes a green hotel needs to rely on the help of the guests as well.

Creating a Green Hotel -----a solution to preserve environment:

The three key areas of environmental impact of hotels are energy, water, and waste:
• Energy - Excessive energy use is extremely costly and with minor adjustments, it can
lead to massive cost savings. Hotels generally use more energy per visitor than local
residents, as they have energy intense facilities, such as bars, restaurants, and pools,
and have more spacious rooms. Studies have determined that a hotel emits an average
20.6 kof carbon dioxide per night.
• Waste - Hotels are not only resource intensive and that waste generation is one of
the most visible effects on the environment. Studies have identified “that an average
hotel produces in excess of one kilogram of waste per guest per day”. Approximately 30
percent of waste in hotels can be diverted through reuse and recycling.
• Water - Tourists and residents alike require a clean and dependable supply of water for
survival including drinking, cooking and cleansing. However, water is integral to the
amenities usually expected by tourists, such as swimming pools, landscaped gardens,

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and golf courses. Thus, tourists demand more water than local residents on a per capita
basis. It has been estimated that 15,000 cubic meters of water would typically supply
100 rural farmers for three years and 100 urban families for two years, yet only supply
100 luxury hotel guests for less than two months. In destinations that do not have the
required infrastructure and systems to manage these impacts, severe degradation of
the environment can occur.
Recognizing the importance of hotel greening, the hotel industry has been pursuing
green practices since the 1990s due to fluctuating economic levels and a strong focus on
customer service. There are many green practices that hotels can implement as preventative
measures to save unnecessary costs. Examples of these practices are:
1. Recycle the old beds and mattresses. It cuts the cost, creates a competitive advantage,
interests guests, and saves environment.
2. Start a linen reuse program in all guest rooms. This is now common practice in many
hotels and is a cost-saving, water-saving and time-saving measure that works well.
Many customers avail themselves of the opportunity to hang up their towel instead
of tossing it in the bath immediately for changing. Place signs in your guest rooms
indicating that this program is operational; either make your own or have them
printed locally.
3. Save water. There are several ways to reduce water usage in each guest room. Some
include:
• Installing low-flow shower heads and sinks aerators.
• Switching to low-flow toilets or install toilet-tank fill diverters.
4. Save energy. Reducing energy usage reduces your fuel bills, so it makes common sense.
Here are some ways you can achieve this:
• Switch to LED (Light Emitting Diode) lighting to reduce electricity use. LED’s have
the lowest carbon footprint, last 5-20 times longer, and are safe (compact fluorescent
light bulbs all contain mercury, a hazardous heavy metal) in guestrooms, lobbies, and
hallways. Use sensors or timers for areas that are infrequently used.
• Educate the staff to turn off lights and turn down heating or air conditioning when
rooms are unoccupied. Also, during summer months, to close the drapes.
• Use daylight exclusively in the lobby, bar, and restaurant for as much of the day as
possible. Consider installing skylights if needed.
• Install window film to lower heating and cooling loads and reduce glare in guestrooms.
• Replace exit signs with Light Emitting Diode (LED) exit signs.
• Purchase “Energy Star” appliances wherever possible.
• Replace old electrical appliances with both water and energy conserving models.

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• If the hotel has a pool and/or hot tub, install a solar water heating system and use pool
and hot tub covers when the pool area is closed.
• Use proper insulation and reflective roof coverings.
5. Monitor, record and post rates of energy and water use. Make repairs or replace
equipment when rate changes indicate problems. Include filter changes, coil cleaning,
thermostat calibration, and damper adjustments in your ongoing maintenance plan.
6. Buy in bulk. Whenever possible, buy food and guest amenities in bulk (i.e., use refillable
hair and skin care dispensers). This saves extra journeys and packaging.
7. Recycle. Recycle the hotel’s waste in the kitchen, guest rooms, dining room etc. There
are several ways in which one can encourage guests and staff to recycle:
• Provide guestroom recycling baskets for newspaper, white paper, glass, aluminum,
cardboard, and plastic.
• Provide recycling bins both in public areas (i.e., poolside), in the kitchen, and in the
back office (including one at each desk) to make recycling as easy as possible.
• Buy office and guest amenity products that contain recycled material.
• Use recycled paper products (with high post-consumer recycled content) that are
either unbleached or bleached using a chlorine-free process. Minimize the amount of
paper used for each guest (i.e., reduce paper size of invoices, etc.). Print with soy-based
inks.
8. Buy organic, fair trade, cruelty-free guest amenity products whenever possible. Make
it clear that you are supporting such products and try to obtain these products across
a diverse range of products, such as:
• bedding and guest robes
• hair and body care
• Coffee, tea and chocolate, etc.
9. Clean green. Use nontoxic or least-toxic cleaners, sanitizers, paints, pesticides, etc.
throughout the hotel. Make sure all chemicals are stored safely in a well-ventilated
area.
10. Get the guests motivated to use green transportation options. Provide the guests with
bicycles, walking maps, and information on public transportation.
11. Avoid disposable products or throwing away useful items. Disposable products fill up
landfills and create garbage on the property. There are suitable alternatives:
• Provide reusable items such as cloth napkins, glass cups, ceramic dishes, etc. with
all food and beverage services.
• Provide glass cups and ceramic mugs (instead of plastic) for in-room beverages.

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Place cups and mugs upside down on paper doilies (instead of covering opening
with a plastic wrapping).
• Donate leftover food to a local nonprofit organization and/or use a compost bin.
• Donate leftover guest amenities, old furniture and appliances to charities.
12. Try green dining. If the hotel has a restaurant, consider transitioning it into a Certified
Green Restaurant. Buy organic, locally-grown food and/or plant an organic garden to
provide fresh produce for your guests.
13. Garden with consideration for protecting the ecosystem and water-saving. Switch
to drought resistant native plants in garden areas. Replace mowed landscaping with
native ground cover.
14. Create an incentive program to encourage your staff. The program should be
tailored to encourage participation in and improving upon environmentally-friendly
practices.
15. Other popular cost cutting measures for the short, mid and long-term include:
• Use of compact fluorescent lights - saves energy.
• Local products - save transportation costs.
• Installation of green roofs - saves energy.
• Installation of solar heaters or other renewable energy source - saves energy.
The ultimate result of these actions is a win-win situation; to reduce hotel operational
costs and harmful environmental impacts
Benefits of going green to the hotels:
The detail of the benefits of going green to the hotel can be illustrated as follows:
• Cost savings: Financial savings are one of the most significant factors that influence
the implementation of environmental initiatives in a hotel. This is especially evident
for hotel businesses that operate in a highly competitive market and where the cost
of energy, water and waste disposal are high. Hotel operators that can maximize their
efficiency and reduce waste will be more cost-effective than their competitors.
• Competitive advantage: Green programs can provide a competitive advantage to
leaders as long as green activities continue to be voluntary. Over time, however, green
practices in the hospitality industry will become a baseline requirement, particularly
as the cost of non-renewable energy continues to rise , regulatory pressure increases,
and consumers become more demanding. Therefore, hotels with business models
that revolve around green practices will have the strongest opportunity to achieve a
competitive advantage by being ahead of the emerging sustainability curve.
• Employee retention: Employees are identified as one of the greatest benefits of going

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green. Employees, like hotel guests, are increasingly sophisticated and “tuned” into
current thinking in society and are far more likely to identify with an employer whose
principles and practices are aligned with their values. Environmental programs have
proved to be an effective means of generating enthusiasm and motivating staff to work
as a team to achieve a common purpose. Many hotel companies use environmental
programs as a staff incentive - the financial savings earned are translated into cash
or other rewards such as in-house events or trips. Employee turnover rate in the
hotel sector is relatively high therefore increasing the retention rate will also save the
business money in training of new staff.
• Customer loyalty: Over the past 25 years there has been a shift in the expectations and
demands of consumers. The typical hotel guest of today is more sophisticated and to
varying degrees is likely to be concerned about environmental issues such as recycling
bottles, cans and paper at home as well as making greener lifestyle choices, such as
organic food or fuel-efficient vehicles. Many guests however, make their decision to
stay at a hotel facility based on location, amenities, and service.
• Regulatory compliance: Hotels must anticipate future regulatory changes and
implement initiatives to mitigate the possible costly effects of emerging regulation.
Savvy businesses are aware that regulations do not have to be a negative restraint on
their daily operations – infact, they can offer opportunities to gain an advantage over
competitors. Some environmental regulations are good for economic competition as
they stimulate innovation that can offset the cost of compliance. By implementing
measures in the face of societal and regulatory pressures, unexpected, but substantial
cost savings as well as potential new areas of profit may be found.
• Risk management: Risk minimization is now viewed as increasingly intertwined
with good corporate social responsibility and governance. Managing risk is as much
about minimizing the potential damage from decisions and actions taken from within
a company as it is about managing external exposure. Traditionally, a hotel’s risk
management strategy has been focused on health and safety concerns around food and
water, pest infestation, fire or water damage, outbreaks of disease, and guest security
and safety. In recent years however, environmental and social issues are emerging as a
key risk issue for the lodging sector.
• Social cause: Beyond regulation and compliance, many environmental and social
initiatives are voluntary. Whether driven by cost savings or a principled strategy,
the hotel industry is recognizing the environment, the community and their human
capital as a valuable resource to be protected. Long-term business sustainability
will depend on this. Many hotels have implemented social initiatives and corporate
social responsibility (CSR) into their regular day-to-day practices. Corporate social

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responsibility in the hotel industry ideally exists in human resources management,

the local community, and through promoting and practicing environmental initiatives
and is heavily influenced by internal and external forces.
Case Study: Dona Sa Maria Eco Friendly Hotel
Dona Sa Maria is a popular eco friendly hotel located near the beautiful Cavelossim beach.
Dona Sa Maria is situated in Tamborim, close to places of interest like Cavelossim Church
(Approx. 2km) and Cavelossim Beach (Approx. 4km). Goa has many other exciting
places such as Naval Aviation Museum, a gallery showcasing vintage naval aircrafts and
Coco Beach, a destination for adventure activities which can be visited. This eco hotel is
equipped with their own in-house restaurant and bar. Hotel “Dona Sa Maria” is owned
by Mr. Serafino Cotta--a locate from nearby Goan village (Mobor). This hotel was built
by him in the year 1996. Mr. Serafino Cotta has a great passion for environment, so he
came up with an idea of creating a green hotel with startup capital of Rs. 67,00,000 in
1996 and every year he has been upgrading it. The hotel provides facilities such as rooms,
fishing trips, restaurant, a pub, swimming pool, car hire, bicycle on rent, taxi services,
laundry and other related facilities. Creating a green hotel requires lot of effort and funds’,
maintaining it is also a great challenge on the part of owner and the employees as well. Mr.
Serafino Cotta says that his strength is his fully trained Staff. As a result his hotel could
effectively function without much stress and difficulties.
Dona Sa Maria is an eco-friendly hotel with a cordial ambience and quality services. Along
with eco-friendly solutions like waste-recycling and awareness programmes, the hotel
also boasts of comfortable well-equiped rooms that invite guests for a restful stay. The
fun-filled activities add zing to the stay and the essential amenities make it convenient.
They offer continental, Chinese, Goan, Indian and various other cuisines from around the
world. Their room are cozy and makes the guest feel right at home! Some of the rooms
overlook the swimming pool while others overlook the country side. Guests are sure to
have a fun-filled time and a close-to-nature experience at Dona Sa Maria. The hotel brings
for its guests a gamut of recreational facilities such as bird watching, dolphin viewing,
cycle tours, fishing trips and church and temple tours.
Dona sa Maria is a self-sustaining hotel in every way. For any hotel milk, fish, fruit and
vegetables are the key areas. Fruit and vegetables are purchased from locals who grow or-
ganically rich crops on organic farms in and around Cavelossim. Local vendors visit their
doorstep to sell fresh milk directly.
To tackle with the crucial problem of waste , at Dona sa Maria they segregate garbage
at every point when it is created. Their staff is trained to separate plastic, ceramic, metal,
leftover food, peeled fruits, vegetable skins, tissue papers, bulbs, glass, batteries, tyres,
tubes and even grease. Leftover food waste is fed to the pigs. Egg shells are crushed to

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make powder and mixed with chicken feed. Hotel waste water from dishwashing goes
into a pit where grease is separated. It is then used as a fertilizer for the banana plants after
every six months. Filtered water is extracted regularly by pump and released to trees in the
garden. Pigs have an aversion to potato, garlic and onion peels. All onion peels are buried
deep in mud. The pigs remain healthy. Fish heads, chicken pieces and leftover vegetable
crumbs go into a separate pit covered with cow dung. All leftover food or decayed food is
converted into organic manure, rich in nutrients for plants around the hotel.
Non-biodegradable waste such as Navsagar from batteries is used underneath our tiles.
Navsagar is dangerous if a person comes in contact with it. so they mix it with cement
while fixing new tiles. CFL bulbs from hotel rooms are powdered with ceramic and mixed
with cement to cover pathways in the hotel garden. Instead of burning tissue papers these
are strained and mixed with liquid cow dung and processed to turn into fertilizer.
Hotel Dona Sa Maria also has an water recycling plant which undergoes various processes
without making use of any chemical. This recycled water is then used for watering the
plants.
Many drums are been kept to put aluminums waste, metal waste, broken glasses, papers
and plastic waste etc. In this way they are very successful in using eco-friendly materials
for toilets, water heaters, solar street lights which can be seen right while entering the
hotel.
Some of their Eco Friendly Solutions are:
• Food waste recycled
• Garbage segregation
• Vegetables from organic farms
• Composting
• Solid waste is managed and treated
• Eco friendly soaps and detergents
• Eco friendly bags
• Eco awareness programs
Conclusion
The tourist and environment are both interrelated can contribute to each other.
Environment got appreciation through tourism and tourism is enjoyed by masses because
of environment. Tourism industry has both type of impact on physical environment i.e.
positive as well as negative. Negative impacts are in the form of increased carrying capacity
resulting in deterioration of the place, careless attitude of tourists about the site and its
environment, threat to the destination’s flora n fauna, waste disposal problem, disturbance

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in the natural habitat of animals because of craze among the tourists to buy things which
are made from different endangered species of plants and animals etc.
It is usually seen that as a result of increasing tourism several hotels have come up in the
recent years. These hotels harness natural resources available for the local community and
also create several hazards for the environment. This is a common problem in many areas
like Goa where tourism runs into the limits of natural resources. To solve this problem,
the concept of Ecotourism that is nature-oriented and environmentally focused tourism
—is also growing rapidly. Ecology is a very strong trend, either convictions or a fashion,
caring for the earth has become an ideal of many. As a result, eco-hotels have become an
increasingly popular alternative in the tourism industry, the increase in demand has led
therefore to a large range of hotels with planet friendly options for all requirements. An
ecological hotel is one that is fully integrated into the environment without damaging
the environment, contributing in some way to progress and improvement of the local
community and sustainable growth of the tourism industry. If a hotel is minimizing its
energy and water consumption, if it is making efficient use of resources reducing waste
without compromising on quality or standard of service, it will increase the competitiveness
of the hotel business. Moreover, so along with their own responsibility to the environment,
they are well positioned to encourage others including their suppliers and business
partners to do the same .therefore hotels can play a formidable role for change towards
sustainable development.
“Green” Hotels are environmentally-friendly properties whose managers are eager to
institute programs that save water, save energy and reduce solid waste—while saving
money—to help PROTECT OUR ONE AND ONLY EARTH! Being green goes directly
to an organisation’s bottom line. Being green goes directly to a higher long-term value of
their property. Being green goes directly to their front doors which open wide to bring
guests back again and again. Being green goes directly to keeping staff long-term because
management clearly cares for their health and well-being.
Thus being green means guests, staff and management are healthier. Of those hotels who
had established a green policy, the most frequently stated improvements resulting from
this policy were:
• Increase profitability;
• Increase customer satisfaction;
• Improve employees satisfaction;
• Improve relationships with the local community;
• Give a marketing advantage over their competitors.
However, of late, the scenario in India is rapidly changing for better, as the locals and global

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environmental pressures are becoming evident. Indian hotel industry is just beginning to
realize their energy and environmental management is putting edge strategies for their
business profitability. In Goa, the tourism industry is already adapting to alternative
energy sources, like solar energy. Most hotels have solar-powered water heaters and use
CFL light bulbs. This may not solely be the industry’s initiative, for under Union tourism
ministry guidelines, hotels are required to adopt environment-friendly practices, conserve
energy, harvest water, segregate garbage and dispose or recycle it as per state pollution
board norms. Hence we conclude that all hotels can be eco-friendly and they should be;
keeping in mind the present environmental condition. We also suggest that government
should recognize and appreciate the efforts of hotels to go green by introducing various
schemes and subsides. Rewards and related programmes should be introduced to boost
such hotels.

References
Manhas, P. S. (2012). Sustainable And Responsible Tourism-Trends,Practices,Cases. New Delhi: Phi
Learning Private Limited.
Pyo, S. (2008). Bencharks Marks In Hospility And Tourism. New Delhi: Jaiso Publishing House.
Suresh, K. Travel And Tourism Chalenges And Opportunite. ICFAI University Press.
www.Topcanadian Hotels.Com

En.wikipedia.org/wiki/eco-hotel
http://ww.tripadvisor.in/hotel-review-G312681-D477582-Reviews-Dona Sa Maria
www. dona sa maria. in

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