Eco Report Card

8/6/2019 Eco Report Card

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ECOReport Card

A definitive way to record the

environmental impact of events

Making a difference

through measurement

Contents

1

3

Use and purpose of theECO Report Card2

Interpreting an event

score

Designed for the 2009 International Congress of Local

Environmental Initiatives (ICLEI), held at theShaw

Conference Centre in Edmonton, Alberta, Canada.

V 1.2


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Making a

difference throughmeasurement

The meeting and events

industry is the one of the most

wasteful industries, second

only to construction.- United States Environmental Protection Agency

Using a tool that allows event planners and

organizers to track various stages of an event is

critical for a thorough understanding of an

events environmental impact.

The ECO Report Card was originally envisioned

as a means to document the environmental

impact of an event, as there are currently few

instruments available that have this capability.

Throughout development, the ECO Report Card

has also grown into a resource to accompany

the Sustainable Event Planning Guide from event

conception to completion.

The ECO Report Card gives event organizers the

capacity and tools to evaluate environmental

impacts of event without external assistance,

thus making this an autonomous instrument.


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The average conference delegate

produces 2 large garbage bags of

trash over a three-day conference

equivalent to 9 kilograms

per day.

- United States Environmental Protection Agency

The average meal travels

approximately 2,414 kilometers

before it reaches your table.

-Alive Magazine

In the past three decades,one-

third of the worlds natural

resources have been consumed.

- Annie Leonard (The Story of Stuff)

Why Measure

Environmental

Impacts?

Waste Reduction

We need to take steps to reduce the enormous

volume of waste produced every day our

society cannot continue producing waste at the

same pace, and our earth cannot sustain it.

Energy Use

The energy required for transporting guests to an

event is an incredibly large contributor to

greenhouse gas emissions. Food transport also

takes a large amount of fuel. With the continuallyamplifying crisis of climate change, conserving

energy is of great concern.

Environmental Conservation

Managing resources sustainably is imperative as

stocks of resources continue to deplete. There is

also the looming threat of irreversible

environmental degradation.


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Design

Rather than creating simple

yes and no questions, the

various components of the

ECO Report Card strive to

encourage environmentally

conscious behaviours

throughout all aspects of the

event. By achieving a high

level of compliance for a

given assessment item, the

event is seen as leading-

edge. In this manner, the ECO

Report Card promotes

sustainable thinking and

comprehensive practices.

By design, the ECO Report Card is meant to be simplistic.

Information should be simple to obtain for each category,

or assessment item, and the descriptions of each level of

compliance are easy-to-understand.

Use and purpose of

the ECO Report

Card

Purpose

As a quantitative assessment

tool, the ECO Report Card has

an advantage over common

qualitative methods. By

gaining the ability to self-

assess and compare year-to-

year scores, environmental

impacts can be documented

for future comparison. Event

organizers can use this tool to

measure how an event

incorporates sustainability into

all stages of the event

planning, the event itself, and

wrap up.

Use

Event organizers should be able

to obtain all of the information

necessary for completing the

ECO Report Card by

communicating with the event

venues representatives and

organization team. The ECO

Report Card would ideally be

revisited at each stage of the

event in order to collect all

necessary information. Once

this information is collected, a

full report can be completed

by the Eco-Advisor.


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Scoring Overview

The scoring system has been

developed based on several criteria.The nature of the action, either direct

(an action that produces results) or

indirect (an action that speaks to

potential results) is foremost in

determining score. Next, the scope

of the event affected is

considered, as well as whether or

not the action can be left as a

legacy for the next annual event (if

applicable) or other events of the

same nature. Finally, a public

outreach action is deemed to be

deserving of the highest score, as

educating others about how

typical actions can be modified to

be environmentally sensitive.

Scoring

To determine the score of the ECO Report Card, simply input

the compliance levels achieved into each category of the

attached Microsoft Excel spreadsheet, by following the

instructions within the spreadsheet.

File the event score, and ensure that the information is

made available for future events. Take note of the lowest

scoring items and plan to make improvements in the future.

Scoring Methodology

For each assessment item, there are a number of criteria

required in order to achieve the highest level of

environmental sustainability for that action. If all

components of the action are completed to a certain

compliance level (high, medium high, medium low, or low),

the full level of points is awarded for that category.

However, there will be many cases in which all compliance

criterions will not be entirely fulfilled for a certain level. In this

case, the level that has been completely reached will be

used as the base value. For each aspect that is over and

above the base level of compliance, an additional point wil

be awarded.

The ECO Report Card incorporates three

measurement categories:

1) Event Practices

2) Hotel Practices

3) Delegate/Attendee Behaviours

Interpreting an event score


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This report is designed to be a useful tool for

event planners and delegates alike. We would

appreciate your feedback, questions,

concerns and suggestions.

9797 Jasper Avenue

Edmonton, Alberta, CanadaT5J 1N9

For more information, contact:

Yvette Thompson, Eco-Advisor

Shaw Conference Centre

([email protected])

Cliff Higuchi, Assistant General Manager

Shaw Conference Centre

([email protected])

Thank you for taking care of your environment. If you need

to print this document, please print double-sided on 100%

post-consumer recycled paper.


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ECO Report Card - Event practices - scoring action and compliance descriptions 1

1. General Event Practices

Assessment Item Action Level of Compliance Scoring Why score?

1.1Mission Statement

Event mission statement oroverarching aim includes

sustainability/environmentalstewardship themes.

[H] Statement is focused on sustainability asprimary goal.

[MH] Statement mentions sustainability as asubsidiary goal.

[ML] Statement very briefly mentionssustainability, yet is not a clear focus.

[L] Statement does not have sustainability theme.

(II)

[H] 6[MH] 4[ML] 2

[L] 0

- Mission statementdoes not directly relateto action, however thestatement isoverarching andembodies entirety ofevent.

1.2InformationDistribution

Communication throughoutplanning process and event

itself is largely electronic tominimize paper waste (eg.

printed documents, agendas,minutes, etc.). Electronic

registration is utilized.

[H] Virtually no information is distributed inhardcopy during the planning process.Electronic registration is utilized, andinformation about all event activities isavailable online.

[MH] Most planning communication is doneelectronically. Electronic registration isutilized where possible and information about

all event activities is available online.

[ML] Some planning communication is doneelectronically. Electronic registration is notavailable for attendees, yet basic informationabout event activities is available online.

[L] Little consideration of paper wasteminimization during the planning process.Electronic registration is not available, andevent activities are not updated or availableonline.

(IV)

[H] 12[MH] 8[ML] 4[L] 0

- Reducing theamount of paper wasteand going electronic isa legacy opportunity,and fewer sheets ofpaper (with moreinformation availableonline) provides anopportunity for publiceducation.


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1.3Green Power

The event is powered byalternative renewable energy

sources rather thanconventional nonrenewablesources (eg. oil, natural gas,

etc.).

[H] Yes, the event utilizes renewable energysources for the entire facility through athird-party provider (eg. Bullfrog).

[L] No, the event does not utilize renewableenergy sources.

(V)

[H] 15[L] 0

- The use of greenpower affects themajority of the event,and is a direct action.

1.4Website Information

Event utilizes website todiscuss sustainability

initiatives, green focus toevent, or other important

environmental

considerations. Websitemakes mention of any

community contributionsfrom the event.

[H] Event website makes explicit mention of theenvironmental initiatives and/or focus of theevent. Environmental initiatives are easy tolocate on the website (integrated ontomultiple pages or as a large stand-alonesection), and an extensive discussionensues.

[MH] Event website makes explicit mention of theenvironmental initiatives and/or focus of the

event, however discussion is not a largecomponent of the site.

[ML] Event briefly website mentions theenvironmental initiatives and/or focus of theevent, however content is difficult to find.

[L] There is no mention of event environmentalinitiatives on the website.

(IV)

[H] 12[MH] 8

[ML] 4[L] 0

- Event website ismain method ofcommunication withmanydelegates/attendees,and thus theinformation on websiteis an educationalopportunity.


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1.5Advisory Committee

Event has an individual orcommittee in place to deal

exclusively with ensuring theevent is environmentally

sound. Whether or not thereis a committee or an

individual will fluctuate withthe size and duration of the

event.

[H] There is an environmental committee/advisorin place for the event.

[L] No environmental committee/advisor isutilized.

(II)

[H] 6[L] 0

- Using anenvironmentalcommittee or advisorsuggests that theevent will be moreeco-friendly, yet this is

not a direct action.

1.6Location Certification

Main event location iscertified through a third-party

sustainability certificationprocess (eg. BOMA, LEED,

etc.)

[H] Yes, the event location is certified at thehighest level of the given scale (eg. LEEDPlatinum, BOMA BESt Level 4).

[MH] Yes, the event location is certified at a mid-level of the given scale (eg. LEED Gold or

Silver, BOMA BESt Level 2 or 3).

[ML] Yes, the event location is certified at thelowest level of the given scale (eg. LEEDCertified, BOMA BESt Level 1).

[L] No, the event location does not havecertification.

(II)

[H] 6[MH] 4[ML] 2

[L] 0

- Is not a direct actionfor the event.

- Main event locationwill have more than

50% of the eventsactivities.


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1.7Green Purchasing

Policy

Event promotes the use ofenvironmentally friendlyproducts (ideally locally

produced), as well as locallygrown, organic, low polluting

products to suppliers andvendors. This could be

captured in a greenpurchasing policy.

[H] Strict green purchasing policy; all suppliersand vendors are made explicitly aware ofpolicy at onset of partnership.

[MH] Green purchasing policy in place, althoughis abstract and rudimentary. Major suppliersare made aware sometime during eventplanning.

[ML] Green purchasing policy is discussed, yet isnot explicitly documented. Casual mention tosuppliers or vendors.

[L] No green purchasing policy; few (if any)suppliers or vendors are made aware ofenvironmentally friendly purchasing options.

(II)

[H] 6

[MH] 4[ML] 2[L] 0

- Green purchasingpolicy may be a legacyconcept, however theactually policy willlikely be manipulatedsignificantly depending

on budgets, eventtype, etc.

- Is an indirect action(does not explicitlybring an environmentalchange).

1.8Delegate Giveaways

Delegate giveaways (bags,kits, etc.) are minimized or

eradicated. Eco-friendlygoods are used for any

delegate giveaways.

[H] Delegates are not provided with any freematerials.

[MH] Delegates are provided with some freematerials, however more than 75% ofproducts used as giveaways are eco-friendly.

[ML] Delegates are provided with free materials,and 25% to 75% of products used asgiveaways are eco-friendly.

[L] Delegates are provided with free materials,and less than 25% of products used asgiveaways are eco-friendly.

(IV)

[H] 12[MH] 8[ML] 4[L] 0

- Completely reducingor using eco-friendlyproducts is a majorstep in reducingenvironmental impact.

- The use ofenvironmentallyfriendly products willaffect a large sectionof the event (if thecompliance level ismedium or high).


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1.11Recycled/SustainablePaper Products

All paper products usedduring event (and in the

planning process, ideally)are made with over 30%

post-consumer recycledcontent, sustainablesubstitutes (such as bamboo

fiber, hemp, grain-based,etc.), or certified by a thirdparty, such as the Forest

Stewardship Council (FSC).

[H] All paper (99%) used is either recycled (over30%), a sustainable substitute, or third partycertified.

[MH] 75%-99% of paper used is post-consumerrecycled, a sustainable substitute, or third

party certified.

[ML] 25-75% of paper used is post-consumerrecycled, a sustainable substitute, or thirdparty certified.

[L] Less than 25% of paper used is post-consumer recycled, a sustainable substitute,or third party certified.

(III)

[H] 9[MH] 6[ML] 3[L] 0

- By usingenvironmentally

friendly forest products(ie. paper), manyportions of the eventwill have reducedimpact.

1.12Training

Volunteers and/or staffmembers are trained on theenvironmental componentsof the event and importanceof environmentally-friendlybehaviours and actions.

[H] Volunteers and/or staff are trained ordebriefed on the environmental initiativesand are encouraged to share the informationwith the public.

[L] Volunteers and/or staff are not made aware ofenvironmental initiatives.

(IV)

[H] 12[L] 0

- Volunteers and staffconvey information todelegates/attendees,and thus facilitateenvironmentaleducation.


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1.13Exhibitor Giveaways

Exhibitor handouts areminimized or banned. If theymust be given out, handouts,

giveaways, etc. are madefrom eco-friendly products.

[H] Exhibitors or other parties that wouldregularly give away materials are stronglydiscouraged from doing so prior to the eventand again at the event through banningunnecessary giveaways. If handouts arenon-negotiable, the majority (>50%) are eco-friendly products, and less than 50% ofexhibitors are giving out products.

[MH] Exhibitors, etc. are discouraged fromhanding out materials prior to the eventmultiple times, however are not enforced.Some handouts are eco-friendly products(


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2. Waste Reduction Practices


2.1Waste Reduction

Policy

Event is committed tominimizing waste and haspotentially placed a zero-waste policy into effect.

Event/location employs afood recovery or food

recycling program.

[H] A zero-waste policy has been created and isshared with all suppliers, vendors, attendeesand location staff. This policy includesmonitoring procedures as well.Event/location has a formal food recoveryprogram in place.

[MH] A zero-waste concept has been discussedand is shared with most suppliers, vendors,attendees and location staff. Event/locationhas a informal food recovery program inplace.

[ML] The event organizers have mentionedminimizing waste in literature for suppliers,vendors staff and/or attendees, however apolicy has not been created. Event/locationdoes not have a food recovery program inplace.

[L] The event makes no mention of wasteminimization or zero-waste. Event/locationdoes not have a food recovery program inplace.

(II)

[H] 6[MH] 4[ML] 2[L] 0

- Waste minimizationpolicies affects theentire event yet do notnecessarily result indirect action.

- Diverting trash fromthe waste stream leadsto a significantlydecreased impact onlandfills.

2.2Waste Audit /

Diversion Rate

What is the waste diversionrate from the conventional

landfill stream?

Weigh all materials leaving the facility(recycling, compost and garbage). Use theaccompanying spreadsheet to calculatethe diversion rate for the entire event.

See spreadsheet Event Practices.

Metric value


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3. Unscored Practices


3.1

Local/Green Suppliers

Event utilizesenvironmentally conscious

local suppliers that take

personal business actions tominimize environmental

impact.

List the suppliers utilized along with therespective environmental initiatives. This

will give comparative anecdotal evidenceof the environmental impact of this event.

Notes

- By utilizing local andand environmentallyfriendly suppliers, the

event supports thegreen economy andlocal producers.

3.2Local Foods

The event menu utilizes localfood whenever possible.

Indicate which foods are bought from localsuppliers, how each was used in mealpreparation, and the approximatepercentage composition of local foodutilized during the event.

Notes andPercentage

- Local foods requiresignificantly lesstransport and thereforehave a reducedenvironmental impact.


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ECO Report Card Delegate/Attendee behaviours scoring action and compliance descriptions 10

4. Delegate Behaviours

Assessment Item Action How to Score Goal Measurement justification

4.1Bottled Water

The delegate/attendeedoes not consume anybottled water over theduration of the event,choosing to drink tap

water of equal or betterquality and safetystandards instead.

Ask the delegates:

Have you consumed any bottled water (insteadof tap water) during this event?

(choose YES or NO)

After gathering responses, enter the total numberof yes responses and the total number of noresponses into the accompanying spreadsheet toobtain percentages. This spreadsheet will also giveenvironmental conversions of this information.

To maximizethe percentage

of delegatesthat have not

consumed

bottled waterby responding

no.

- Bottled water is a major andoften unnecessary source ofwaste, as many cities havewater treatment systems that

allow tap water to surpass thequality of bottled water.

4.2Transportation to

Conference

The delegate/attendeechose a transportation

method with lessenvironmental impact ifpossible (bus, etc).

The delegate/attendeechose to share a cab or

take the airport shuttle tothe hotel.

Ask the delegates:

How did you get to (enter city name here)?(specify plane, car, bus, etc.)

Did you share a cab or take the airport shuttleto your hotel?

(choose YES or NO)

After gathering responses, add the total number ofsimilar answers (ie. plane and by air) and enterthe information into the accompanyingspreadsheet.

Also enter the total number of yes responses andthe total number of no responses into theaccompanying spreadsheet to obtain percentages.


of delegatesthat shared acab or took theairport shuttleto the hotel by

respondingyes.

- Transportation to theconference is often thelargest source of carbon

emissions. By sharingtransportation from theairport, one can split his/hercarbon emissions (from thevehicle ride) by half or more.


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ECO Report Card Delegate/Attendee behaviours scoring action and compliance descriptions 11

Assessment Item Action How to Score Goal Measurement justification

4.3Transportation

during Conference

The delegate/attendeechose to utilize public

transportation or human

power (walking, biking)rather than driving avehicle during the event.

Ask the delegates:

Did you use public transportation during thisevent (bus, train), ride a bicycle or walk instead

of driving or taking a taxi?(choose YES or NO)

After gathering responses, enter the total numberof yes responses and the total number of noresponses into the accompanying spreadsheet toobtain percentages.


of delegatesthat used moreenvironmentally

friendly

transportationmethods duringthe event byresponding

yes.

- Using public transportationand human poweredtransportation methodsenhances the experience of

the delegate by seeing moreof the host city, while beingmore environmentally friendlysubstitutes.

4.4Eating Local

The delegate/attendeechose to indulge in local

eateries rather than chainrestaurants for any non-organized meals during

the event.

Ask the delegates:

Did you dine in any local restaurants with localcuisine? If yes, how many times did you visit

and dine in local eateries?(choose YES or NO; indicate a number)

After gathering responses, enter the total numberof yes responses and the total number of noresponses into the accompanying spreadsheet toobtain percentages. Add up the total number ofvisits to local eateries as well, which can besynthesized as per delegate as well as anaggregate value (Delegates dined in local eaterieson average ___ times, for a total of ___visits.).

To maximizethe number

delegates thatdined at localrestaurants(responded

yes), as wellas the numberof times that

delegatesvisited local

eateries.

- Eating in local restaurants

supports the local economy(restaurant, farmers, etc.)and has less environmentalimpact (less transport, oftenorganic, etc.).


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ECO Report Card Hotel practices scoring action and compliance descriptions 12

5. Hotel Guest Experience

Assessment Item Action Level of Compliance Scoring Point justification

5.1Recycling

The hotel offers severalrecycling facilities for

guests, ideally commonarea recycling as well as in-

room recycling.

[H] Hotel offers both common area and in-roomrecycling for guests, for multiple items thatare recyclable in the municipality. Thisincludes basic recyclables (paper,beverage containers, plastic containers,cans) and other items.

[MH] Hotel offers both common area and in-room recycling for guests, howeverfacilities are limited and only accept a fewitems (paper and/or beverage containers).

[ML] Hotel offers common area recycling forguests only (no in-room), which is limited(ie. only paper and/or beveragecontainers).

[L] Hotel does not offer recycling facilities toguests.

(II)[H] 6

[MH] 4[ML] 2[L] 0

- Recycling is important,however ensuring that thiswaste is diverted is up to thehotel and hotel staff.

- A visual reminder to recyclethroughout the hotel is aneducational opportunity forguests.

5.2Paperless

Checkout Service

Hotel offers an electronic orpaperless checkout servicefor all guests. It possible, all

checkout records arestored electronically rather

than as printed files.

[H] Hotel utilizes only electronic checkout(emailing guests the receipt) as default,stores all files electronically, and generallyfollows a paperless checkout system.

[MH] Hotel utilizes electronic checkout forguests as an option (although paperreceipts are still default). Most files arestored electronically however some filesare kept in hard copy.

[ML] Hotel utilizes electronic checkout uponrequest, however keeps checkout files inhardcopy.

[L] Hotel does not offer electronic checkout.

(II)[H] 6

[MH] 4[ML] 2[L] 0


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5.3Guest Education

Signage and information isincluded in guest rooms

and throughout hotel thatencourage energy

conservation, recycling,and environmentally

sustainable practices. Thisinformation also describes

hotel environmentalinitiatives.

[H] Signage is displayed in high traffic areas,and there are multiple signs to indicatethe hotels environmental initiatives.

Literature is available in-room as well thatspeaks to environmental concerns, anddescribes what the guest can do to makeless environmental impact (ie. turn offfaucets, turn off lights).

[MH] Signage is displayed in high traffic areas,however information provided is verybasic regarding either generalenvironmental conservation or hotelinitiatives. Literature is available in-roomthat is very similar to the signage.

[ML] Either of signage or in-room information isavailable, however is limited and withoutapplicability to the hotel guest (no directinformation for what the guest will

experience [eg. discusses hotel back-of-house upgrades only]).

[L] No signage or information is available in thecommon areas or guest rooms regardingenvironmental initiatives/conservation.

(II)[H] 6

[MH] 4[ML] 2[L] 0

- Education program is crucial tosuccess of the environmentalprogram.


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5.4Newspaper

Delivery

Guests are given the optionto refuse newspaper

delivery, which is clearlydisplayed. An alternative

may be to providecomputer stations with local

and national newspapersdisplayed on screen in the

lobby or common area.

[H] Guests are made aware of the option toreceive newspapers at check in, andinformation about this option is availablein-room as well. Computer stations in thecommon area have local/nationalnewspapers displayed electronically onscreen.

[MH] Guests have the option of opting-out ofnewspaper delivery, however it is notadvertised. Computer stations areavailable, however utilizing these sourcesfor retrieving daily news electronically isnot advertised.

[ML] Guests have the option of opting-out ofnewspaper delivery, however it is notadvertised. There are no computerstations available.

[L] Guests do not have the option of opting-outof newspaper delivery.

(II)[H] 6

[MH] 4[ML] 2[L] 0


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6. Internal Operations


6.1Third Party

Certification

Hotel qualifies for, and hasreceived, a third party

environmental certification(eg. Hotel Association of

Canadas Green Key

Program).

[H] Yes, the hotel is certified at the highest levelof the given scale (eg. 5 Green Keys).

[MH] Yes, the hotel is certified at a mid-level ofthe given scale (eg. 3-4 Green Keys).

[ML] Yes, the hotel is certified at the lowest

level of the given scale (eg. 1-2 GreenKeys).

[L] No, the hotel does not have certification.

(II)[H] 6

[MH] 4[ML] 2

[L] 0

6.2Energy

Conservation

Hotel employs energyconservation measures

whenever appropriate. CFLlight bulbs, motion sensor

fixtures, etc. are utilized (inappropriate situations).

[H] Energy conserving lightbulbs are usedthroughout the hotel (in every guestroom,all common areas and all back-of-houseareas). Also motion sensor fixtures andseveral other electronics are implementedto increase energy efficiency.

[MH] Energy conserving lightbulbs are usedthroughout the hotel (in every guestroomand in all common areas). No other

energy conservation measures are taken.

[ML] Energy conserving lightbulbs are used inmore than 75% of all guest rooms or in allof the common areas of the hotel. Noother energy conservation measures aretaken.

[L] Energy conserving lightbulbs are used inless than 75% of guest rooms or less that75% of all common areas of the hotel. Noother energy conservation measures aretaken.

(II)[H] 6

[MH] 4[ML] 2[L] 0

- Important to consider theenvironmental ramifications of

energy use within the hotel.


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6.3Single Use Items

Hotel reuses single usehotel guest room items notused by previous guests (insanitary situations). If this is

not appropriate, unusedtoiletries are donated or

recycled.

[H] Hotel reuses or donates at least 95% ofunused single use items. Staff do notreplace partially used items daily in eachguest room unless requested by guest,nor do they replace unused items at thetermination of each stay automatically

(unless unsanitary). Partially used itemsare donated (eg. soap bars) if possible,and left over items (out-of-season stocketc.) are donated as well.

[MH] Hotel reuses or donates at least 75% ofunused single use items. Staff do notreplace partially used items daily in eachguest room unless requested by guest,however do change all unused items atthe termination of each stay. Hoteldonates left over items (out-of-seasonstock etc.) to charity.

[ML] Hotel reuses or donates at least 50% ofunused single use items. Staff replacespartially used items daily in each guest

room and change all unused items at thetermination of each stay. Hotel donatesleft over items (out-of-season stock etc.)to charity.

[L] Hotel reuses or donates less than 50% ofunused single use items. Staff replacespartially used items daily in each guestroom and change all unused items at thetermination of each stay.

(II)[H] 6

[MH] 4[ML] 2[L] 0


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6.4Staff Training

Staff is trained on theimportance of conservation,and incentives are in place

to ensure that programsare followed through.

[H] Staff is explicitly trained to promote andexemplify conservation measures throughactions at the hotel. An environmentalincentive program is in place for staffmembers to ensure conservation isprioritized, and staff members are awareof the various environmental initiatives inplace at the hotel.

[MH] Staff is trained to follow through onenvironmental initiatives within the hotel,and an incentive program is implementedto address conservation measures madeby employees.

[ML] Staff is made aware of someenvironmental initiatives at the hotelthrough various literature or employeehandbooks, however this is not explicitlymentioned during formal training.

[L] There is no mention of environmentalinitiatives to the staff, and they are notencouraged to take any environmentalsteps.

(III)[H] 9

[MH] 6[ML] 3[L] 0

- By educating the staff, theinitiatives attempted by thehotel are more likely to befollowed through, and alsopatrons may be more apt totake notice of theseenvironmental steps.


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7. Environmental Service Option for Guests


7.1EnvironmentalService Option

The hotel allows the guestto choose an eco-serviceoption. This option takes

more steps to sustainabilitythan conventional service

standard.

[H] The hotel offers an environmental serviceoption, and promotes program by signageand website information. Guests are giveninformation about the program uponarrival by front desk staff.

[MH] The hotel offers an environmental serviceoption, however it is not well promoted.Guests are made aware of what theservice entails.

[ML] The hotel offers an environmental serviceoption, however it is not promoted.Guests are not told about the difference inservices offered.

[L] The hotel does not offer an environmentalservice option.

(II)[H] 6

[MH] 4[ML] 2[L] 0

Also indicatethe number of

guests thatreceived eco

service in eachhotel (see

worksheet).

- Environmental service optionmay be an incentive tohoteliers to increase business.


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ECO Report Card - Summary of Results

Event Name: SAMPLE EVENT #1Date: May 26, 2009

# of Attendees: 420

Event Practices

Score 63.0%

Waste Diversion Rate 75.8%

- Waste per Delegate 7.86

- Diversion per Delegate 5.95

Highest Points Achieved: 15

Hotel Practices

Score 57.9%

Delegate Behaviours

33.3% of delegates did not drink bottled water during the event.

70

35.7% of delegates took an environmentally friendly method of transportation to the event.

23.8% of delegates used environmentally friendly methods of transportation during the event.

83.3% of delegates dined in local resturants.

In fact, at least 42.9% of these individuals dined locally more than once!

*(By not producing water bottles for these delegates, there would be ~

litres of petroleum not utilized during the conference, as well as aroundlitres of water avoided, assuming 2 water bottles per delegate!)


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ECO Report Card - Event Practices CalculationEvent Name: SAMPLE EVENT #1

Date: May 26, 2009

# of Attendees: 420

[H]

[MH]

[ML]

[L]

1.1 Mission Statement Medium High 0 4 0 0 4

1.2 Information Distribution High 12 0 0 0 12

1.3 Green Power Yes 15 0 15

1.4 Website Information Medium High 0 8 0 0 8

1.5 Advisory Committee No 0 0 0

1.6 Location Certification Medium High 0 4 0 0 4

1.7 Green Purchasing Policy Medium High 0 4 0 0 4

1.8 Delegate Giveaways Low 0 0 0 0 0

1.9 Community Support Medium Low 0 0 5 0 5

1.10 Nametag Recycling High 9 0 0 0 9

1.11 Recycled/Sustainable Paper Products Medium Low 0 0 6 0 6

1.12 Training Yes 12 0 12

1.13 Exhibitor Giveaways Medium High 0 8 0 0 8

2.1 Waste Reduction Policy 0 0 0 0 0

2.2 Waste Audit / Diversion Rate 75.8%

- Waste per Delegate 7.9 kg

- Diversion per Delegate 6.0 kg

3.1 Local/Green Suppliers

Name Green Initiative

Company X

Have used kitchen oil fueled vehicles; train staff to spea k to

environmental initiatives

Company Y Purchase local raw materials (from Redwater)

High

Medium High Total Points 87

Medium Low out of possible 138 ow

Score 63.0%

Yes Waste Diversion Rate 75.8%

% of Local Food

25%

Unscored Practices

Food Types

Asparagus As vegetable for dinner on second evening (Saturday)

Usage

Level Achieved

Calculations

General Event Practices

Waste Reduction Practices

Points

3.2 Local Foods


27/29

Waste Diversion

Enter total amount

below (kg)

Total Composted 1000

Total Recycled 1500Total Waste (Landfilled) 800

Overall Waste 3300

Number of Delegates 420

Total Event

Diversion Rate 75.8%

- Compost Diversion Rate 30.3%- Recycle Diversion Rate 45.5%

- Waste Landfilled 24.2%


28/29


29/29

# of nights: 2

# of delegates

200

80

40

320

640

76.2%

[H]

[MH]

[ML]

[L]

5.1 Recycling Medium High 0 4 0 0 4

5.2 Paperless Checkout Service Medium High 0 4 0 0 4

5.3 Guest Education Medium High 0 4 0 0 4

5.4 Newspaper Delivery Medium Low 0 0 2 0 2

6.1 Third Party Certification High 6 0 0 0 6

6.2 Energy Conservation Medium High 0 4 0 0 4

6.3 Single Use Items Medium Low 0 0 2 0 2

6.4 Staff Training Medium Low 0 0 3 0 3

7.1 Environmental Service Option Medium High 0 4 0 0 4

- Percent of guests using Environmental Service 78.1%

Total Points 33

High out of possible 57

Medium High

Medium Low Score 57.9%Low 1

0

0

Delegate nights

400

160

80

0

0

ECO Report Card - Hotel Practices Calculation

Recommended Hotels:

Total:

Level Achieved

Calculations

# of Eco-Service

150

65

35

250

Points

SAMPLE HOTEL #1

SAMPLE HOTEL #2

SAMPLE HOTEL #3

Totalnumber of delegates staying in recommended hotels:

Totalnumber of delegate nights in recommended hotels:

Percent of delegates staying in recommended hotels:

Hotel Practices

Eco Report Card

Documents