- Appeal to a new market (eco-tourists) in addition to the others, keeping the quality
and attractiveness of your area for tourists, maximization of health and comfort
of the guests through environmental measures, cutting the accommodation running
costs.
- Special attention should be given to the selection of the paints, main building
material, thermal insulation, furniture, cleaning agents. You should first ask for
information on the content and the treatment of the required materials and potential
effects on health, and only then make a choice (organic and eco-label chemical products
might be preferred).
- Bio-climatic architecture, energy-efficient light bulbs, thermal insulation of the
doors/windows/walls/roof/floor/ceiling, controlled temperature and level of heating
(thermostat set at +19C, individual thermal regulation system, manual heating regulation
by day/night/sunny side), household appliances with low energy consumption and their
correct positioning, use of gas for cooking and water heating in bathrooms, etc.
- Individual for each case.
- Properly lined heavyweight curtains with a pelmet (it is the cheapest, but least
effective method out of the three), insulated internal or external panels/shutters
(they are easy to install but it is difficult to convince the guests use it), double
glazing (recommended - a more expensive but the most effective method).
- Low-flow devices on taps and showers, water-saving household appliances (washing
machine, dish-washer), guest linen change on request, dual flush toilets.
- Purchase of food, cleaners and toiletries in bulk; avoidance of one-use products
(e.g., plastic cups), separate waste collection, waste composting.
- The personnel including office, cleaning and kitchen staff can implement very simple
measures of good housekeeping on a daily basis. Small everyday savings can amount
in the end of the year into a significant sum.
- Vegetarian breakfast: orange juice, breakfast sandwich (1/2 cup egg, soy sausage,
low fat cheese), milk (skimmed cow or unsweetened soy milk) / coffee / tea. See
more examples in the text of 4.4.1 Breakfast. Vegetarian lunch box: corn salad with
bell peppers, olive oil and lemon, malt loaf, tuna spread, raisin buns, butter,
jam, (dried) fruit or low-fat fruit yoghurt, drink. Vegetarian dinner: sunflower
bread, fired eggplant topped with tomato sauce and low-fat yoghurt, potato gnocchi
with soya meat, broccoli and cheese, cranberry cake, drink.
- Having an eco-label is a serious argument in attracting eco-tourists to your accommodation,
if they are you major target group. Each eco-label provides additional marketing
opportunities via its own marketing system including website promotion, brochure
publication, participation in tourism fairs, etc. The European label is the only
sign of environmental quality that is valid throughout Europe and certified by independent
organization, therefore, it looks most reliable to the customer and represents the
unique marketing tool.
- Individual.
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