Water Resource Management in Hotels Using a Sustainable Balanced Scorecard
Abstract
:1. Introduction
2. Hotel Sector, Water Resource Management, and Sustainability Reporting
Water Resource Management and Tourism in Macaronesia
- High population density in relation to generally available resources;
- An important, established, or emerging tourism sector on some of the islands;
- An agricultural sector of relative economic importance;
- Fragility and exclusivity of ecosystems;
- Volcanic origin, which determines the complexity of the subsoil and the orography of the land;
- Closed and isolated systems of water management—transfers from rivers of lakes are not possible.
3. Sustainable Balanced Scorecard: A Tool for Sustainable Management in Organisations
- Integrate social and environmental aspects in each perspective;
- Add a new perspective that collects information on social and environmental variables;
- Design a specific social and environmental Balanced Scorecard.
4. Methodology: Designing a Sustainable Balanced Scorecard for Water Management in the Hotel Sector
5. Data Collection
Measurement Instrument and Characteristics of the Sample
6. Results
6.1. Customer Perspective
6.2. Internal Processes Perspective
6.3. Learning and Improvement Perspective
6.4. Financial Perspective
6.5. Proposed Sustainable Balanced Scorecard
7. Discussion
7.1. The Need for Clear and Reliable Indicators
7.2. The Challenges Ahead for the Hotel Sector
8. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Appendix A. Questionnaire
- Hotel property (whether the hotel is independent or belongs to a chain)
- Number of beds
- Hotel category
- Number of employees
- Services available in the hotel (kitchen, laundry, swimming pool, spa or similar facilities, gardens and/or golf courses)
- Hotel surface in square metres
- Surface of green areas
- Guest nights
- Occupation level (%)
- Total water consumption (cubic metres)
- Consumption of water in rooms (cubic metres)
- Consumption of water in kitchen (cubic metres)
- Consumption of water in swimming pools (cubic metres)
- Consumption of water in spa or similar facilities (cubic metres)
- Consumption of water in laundry (cubic metres)
- Consumption of water in gardens (cubic metres)
- Consumption of water in golf courses (cubic metres)
- 1.
- Please, choose from the following list the actions related to environmental management that your hotel has taken:
- Environment certification(s)
- Environmental policy or programme(s)
- Including water-saving issues in marketing policy
- Encouraging hotel employees to propose alternatives for saving resources
- Environmental awareness actions among customers
- Water-saving system/devices in taps, toilet flushes, shower heads, etc.
- Water recycling for water from toilet flushes
- System of sewage water treatment
- Promoting water-saving measures among customers
- Water-saving irrigation technologies/system in gardens
- Washing machines, dishwashers, etc., with water-saving programmes
- Water-efficient washing machines, dishwashers, etc. with control system for water consumption
- Water-efficient washing machines, etc. with systems of water recycling
- Selection for the gardens of plants requiring little water or/and native vegetation
- System for collecting rainwater
- Other measures: (please indicate which ones)
- 2.
- Please, indicate your level of agreement or disagreement with the following statements (definitely disagree, disagree, neither disagree nor agree, agree, definitely agree):
- The adoption of water-saving measures is an increasingly common practice in the hotel sector.
- The development of water-saving plans is a competitive advantage.
- One of the main problems in implementing water-saving measures is the excessive investment needed.
- Customers increasingly demand actions related to saving water in hotels.
- The implementation of water-saving measures represents a significant improvement in the hotel’s brand image.
- The main reason to adopt water-saving measures is to comply with legislation.
- The absence of adequate incentives (subsidies, tax deductions …) is a major impediment for developing water-saving programmes.
- The adoption of water-saving measures in a hotel depends mostly on the awareness of the hotel’s management.
- The implementation of water-saving measures in hotels is essential in areas of water scarcity.
- The implementation of water-saving measures means, over time, significant cost savings.
- One of the difficulties in adopting water-saving measures is the absence of professionals/companies with adequate training.
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Key Variable | Indicator | Target | Business Theme | Available Business Disclosure |
---|---|---|---|---|
Customer perspective | ||||
Water consumption | Average water consumption per guest night (litres) | Target 6.4 | Water consumption | Company water consumption (facility level); water consumption data for all facilities |
Environmental certification | Existence of environmental certification | Target 6.4 | Water management | Company water governance Companies with water policy |
Awareness | Level of awareness of water-efficient measures among customers | Target 6.4 | External impact management and communication | Education of customers to help them minimise product impacts |
Internal processes perspective | ||||
Water consumed from the municipal system | Volume of water consumed (m3) per period from the municipal system | Target 6.4 | Water withdrawal | Municipal water supplies or other public or private water utilities |
Self-generated water | Volume of water consumed (m3) per period from desalination systems, reuse, or own deposits | Target 6.3 | Water withdrawal | Water withdrawal by source |
Water-saving measures | Existence of adopted measures linked to water saving—can be divided by sections | Target 6.4 | Water saving | Water-saving technologies and awareness campaigns |
Learning and improvement perspective | ||||
Incorporation of new technologies | Investment in new technologies to obtain higher performance, higher quality, and less negative impact | Target 6.4 | Water saving | Water-saving technologies and awareness campaigns |
Training and specialisation | Level of effort in training and specialisation of staff | Target 4.3 | Employee training and education | Total estimated amount (USD) of costs incurred by the training provided to individuals as a result of the initiative |
Research and development projects | Investment in R&D projects | Target 6.1 | Water investment | Investment in water and sanitation with private participation |
Financial perspective | ||||
Investment | Amount of investment associated with the improvements made | Target 12.1 | Not defined * | Investment in improvement of environmental performance and training programme in core business strategy |
Cost savings | Cost savings linked to the implementation of water-saving measures | Target 12.5 | Environmental expenditure | Environmental protection expenditure, including costs of waste disposal, emissions treatment, and remediation and costs of prevention and environmental management |
Customers’ loyalty | Percentage of repeat customers | Target 6.4 | External impact management and communication | Description of company-wide water targets (quantitative) or goals (qualitative) and progress to date |
Hotel Characteristics | 1 Star | 2 Stars | 3 Stars | 4 Stars | 5 Stars | Total |
---|---|---|---|---|---|---|
Number of hotels | 2 | 2 | 14 | 39 | 13 | 70 |
Number of beds | 41 | 241 | 3706 | 12,571 | 6106 | 22,665 |
Number of employees | 10 | 31 | 497 | 2983 | 2014 | 5535 |
Area (m2) | 1022 | 10,600 | 112,266 | 489,422 | 402,576 | 1,015,886 |
Number of guest nights | 6802 | 57,101 | 915,406 | 3,585,371 | 1,369,148 | 5,933,828 |
Total annual water consumption (m3) | 2,219.00 | 23,240.00 | 328,124.00 | 1,065,890.18 | 757,239.00 | 2,176,712.18 |
Water consumption per guest night (litres) | 326.23 | 407.00 | 358.45 | 297.29 | 553.07 | 366.83 |
Water-Saving Measures Implemented/Hotel Category | 1 Star | 2 Stars | 3 Stars | 4 Stars | 5 Stars |
---|---|---|---|---|---|
Installation of water-saving systems in cisterns, showers, taps, etc. | 0.00 | 50.00 | 78.57 | 94.87 | 92.31 |
Installation of water recycling systems for tanks | 0.00 | 0.00 | 28.57 | 15.38 | 7.69 |
Wastewater reuse | 0.00 | 0.00 | 7.14 | 5.13 | 23.08 |
Water-saving systems in garden irrigation | 0.00 | 0.00 | 42.86 | 56.41 | 46.15 |
Devices with water-saving programmes | 0.00 | 0.00 | 64.29 | 53.85 | 30.77 |
Devices with water consumption control systems | 0.00 | 0.00 | 28.57 | 35.90 | 7.69 |
Devices with water recirculation systems | 0.00 | 0.00 | 14.29 | 12.82 | 7.69 |
Use of plants that require little water and/or native vegetation | 0.00 | 50.00 | 28.57 | 56.41 | 53.85 |
Use of rainwater | 0.00 | 0.00 | 0.00 | 10.26 | 0.00 |
Key Variables | Indicator | Result |
---|---|---|
Customer perspective | ||
Water consumption | Average water consumption per guest night (litres) | 366.83 L per guest night |
Environmental certification | Existence of environmental certification | 51.4% of hotels |
Awareness | Level of awareness of water efficient measures among customers | 72.9% of hotels |
Internal processes perspective | ||
Water consumed from the municipal system | Volume of water consumed (m3) per period from the municipal system | 97.1% of hotels |
Self-generated water | Volume of water consumed (m3) per period from desalination systems, reuse, or own deposits | 2.9% of hotels |
Water-saving measures | Existence of adopted measures linked to water saving—can be divided by sections | 85.7% of hotels |
Learning and improvement perspective | ||
Incorporation of new technologies | Investment in new technologies to obtain higher performance, higher quality, and less negative impact | 87.1% of hotels |
Training and specialisation | Level of effort in training and specialisation of staff | 84.3% of hotels |
Research and development projects | Investment in R&D projects | N/A |
Financial perspective | ||
Investment | Amount of investment associated with the improvements made | 22.9% of hotels |
Cost savings | Cost savings linked to the implementation of water-saving measures | 48.6% of hotels |
Customer loyalty | Percentage of repeat customers | N/A |
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Antonova, N.; Ruiz-Rosa, I.; Mendoza-Jimenez, J. Water Resource Management in Hotels Using a Sustainable Balanced Scorecard. Sustainability 2022, 14, 8171. https://doi.org/10.3390/su14138171
Antonova N, Ruiz-Rosa I, Mendoza-Jimenez J. Water Resource Management in Hotels Using a Sustainable Balanced Scorecard. Sustainability. 2022; 14(13):8171. https://doi.org/10.3390/su14138171
Chicago/Turabian StyleAntonova, Natalia, Ines Ruiz-Rosa, and Javier Mendoza-Jimenez. 2022. "Water Resource Management in Hotels Using a Sustainable Balanced Scorecard" Sustainability 14, no. 13: 8171. https://doi.org/10.3390/su14138171
APA StyleAntonova, N., Ruiz-Rosa, I., & Mendoza-Jimenez, J. (2022). Water Resource Management in Hotels Using a Sustainable Balanced Scorecard. Sustainability, 14(13), 8171. https://doi.org/10.3390/su14138171