WITH the need to raise environmental awareness, local corporate sectors, including the hospitality industry, are taking steps to curb the emission of green house gas – and Grand Margherita Hotel of Kuching is one of them.
CONSERVATION EFFORT: The hotel’s Sales Team with their collection of used papers.
Led by Talent Development manager, Susan Kon, the hotel’s 3R Recycle Project, the first of its kind to be held here on such a scale, is aimed at inculcating environmental awareness among the staff.
“The idea was mooted when DBKU gave a talk on the topic sometime in May last year,” she recalled.
Under the guidance of the general manager, Arthur Yap, a committee was set up to plan the project almost immediately, and a month (June) later, it took off.
The project involves all the staff – from bottom to top.
The hotel took the lead and the staff chipped in to make it a truly team effort, Kon said.
Every department has its own collection of ‘waste’ which is sold to vendors. Proceeds are ploughed back to the staff.
Making use of 3-Recycle items such as plastic, paper and gas, the project has enjoyed tremendous success.
The financial rewards so motivated the staff that by last December – only after seven months of operation – 72 tonnes of recycling items were collected.
During this period, the housekeeping department led with a collection of 3,181kg, followed by the kitchen with 1,715kg (excluding cooking oil) and the front office with 833kg.
“I attribute the success to the individual efforts of the staff. They all put their best foot forward,” Kon noted.
She pointed out that the project – which is ongoing – is benefitting both staff and hotel, saying: “When the staff practise frugality, the hotel saves.”
She believes, given time, the staff will be able to do this not only in the hotel but also at their own homes.
“Imagine the amount they can save just by being frugal.”
Many of the staff had shown initiative and leadership in this project, she said, adding that when she forgot to call the vendors, the staff reminded her.
In many cases, they (staff) called the vendors themselves.
Generally, workers are not keen to shoulder additional responsibilities, preferring to stick to their normal duties.
However, for the project, they know they stand to benefit, hence the willingness and the initiative.
“Financial rewards are good motivators,” Kon said.
“Whichever way, all parties stand to benefit and most importantly, everyone involved is contributing positively to the environment.”
The 3R Recycling Project is not the only environmental project undertaken by the hotel.
The management of Grand Margherita Hotel and Riverside Majestic Hotel has also installed ‘Green Chillers’ in both hotels.
The Chillers use hydrochlorofluorocarbons (HCFCs), an energy-efficient, low-in-toxicity, cost-effective alternative to CFC.
HCFCs are broken down in the lowest part of the atmosphere and as such, pose a much smaller risk to the ozone layer.
It is an excellent alternative because of its relatively low ozone depletion potential of 0.055.
The toiletries used by both hotels will soon be replaced by biodegradable ones to further boost the environmental efforts.
It’s not only now both hotels are making eco-friendly efforts.
In the 90s, Grand Margherita started the ball rolling with participation of its guests.
In-house guests were urged to help conserve energy by reusing their towels and bed linens.
Explained marketing communication officer, Eileen Chong: “Guests are supplied with fresh towels and bed linens everyday. And they are encouraged to reuse them to help in energy conservation.
“Even if the guests chose to participate in the conservation programme, the rooms would still be cleaned and made up.
Observing ‘Earth Hour’ is another of the hotel’s eco-friendly effort, according to Chong.
The latest was 2010 Earth Hour.
“All lights in the hotels — with the exception of a few crucial areas directly involving safety of guests — were turned off and candles used to provide light for the whole one hour,” she said.
This year, the hotel will observe Earth Hour with a few variations — a special cocktail will be concocted to commemorate the occasion and diners are expected to dine in the dark after Earth Hour.
Both hotels will also hold more environmental awareness talks for both staff and guests alike.