Gap Analysis and Development of Low-Carbon Tourism in Chiang Mai Province Towards Sustainable Tourism Goals
Abstract
1. Introduction
2. Regional and Local Context: Northern Thailand and Chiang Mai
2.1. Tourism in the Northern Economic Corridor (NEC)
2.2. Chiang Mai as a Case Study
2.3. Research Objectives
3. Materials and Methods
3.1. Gap Analysis of Tourism Industries in Chiang Mai
3.2. Selection and Training of Experts
3.3. Greenhouse Gas Emissions from Activities of Tourism Industries in Chiang Mai
3.4. Renewable Energy of Tourism Industries in Chiang Mai
4. Data Collection
4.1. Gap Analysis of Tourism Industries in Chiang Mai
4.2. Greenhouse Gas Emissions of Tourism Industries in Chiang Mai
5. Results
5.1. Gap Analysis of Tourism Industries in Chiang Mai
5.2. Solar Energy Installation of Tourism Industries in Chiang Mai
6. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Appendix A
STGs | Details | % Primary Survey | |||||
---|---|---|---|---|---|---|---|
0 | 25 | 50 | 75 | 100 | |||
1 | Reduce income disparity by creating tourism income into local and community level | ||||||
1.1 | Purchasing local raw materials is more than 10% of all | Using local resources | |||||
- | More than 10% of total raw materials | More than 20% of total raw materials | More than 30% of total raw materials | More than 40% of total raw materials | |||
1.2 | Land ownership document or lease agreement | No | - | - | - | Have a land title deeds or lease agreements | |
1.3 | Helping the community | Participation in community support activities | |||||
No | At least once | At least two | At least three | At least four | |||
2 | Sustainable food systems in tourism: from local sourcing to waste management | ||||||
2.1 | Licensed or trained in hygiene standards | Personnel with licenses or training in hygiene standards | |||||
No | 25% of the total workforce | 50% of the total workforce | 75% of the total workforce | 100% of the total workforce | |||
2.2 | Creating cooperation with local raw material producers | Building cooperation with farmers or local raw material producers | |||||
No | One | Two | Three | Four or More | |||
2.3 | Procurement of raw materials for food from local farmers or traders | Procurement of production raw materials from local farmer or supplier | |||||
No | One | Two | Three | Four or More | |||
2.4 | Healthy food or drink menu | Healthy food or beverage menu and use of locally sourced ingredients | |||||
No | At least one | Two | Three | Four or More | |||
2.5 | Communication for those allergic to certain food types | Clear and tangible communication of guidelines or information to tourists to prevent allergic reactions to food ingredients | |||||
No | Only verbal explanation | Only Thai language | Thai, and English language | In Thai, English, Chinese, and others language | |||
2.6 | Management of solid waste and sewage before being released into the community | Management of solid waste and sewage before disposal to the community | |||||
No | Placing waste in black bags for municipal handling | Separating organic from inorganic waste | Sorting waste by type, such as paper, plastic, and wood scraps | Detailed waste separation, such as cardboard, paper sheets, PET plastic, HDPE plastic, and wood scraps | |||
3 | Good health and well-being of all ages in tourism | ||||||
3.1 | Employee is responsible and trained in safety and first aid | Designated staff trained in safety and first aid | |||||
No | At least one staff | At least two staff | At least three staff | All responsible staff | |||
3.2 | There is basic safety equipment | Safety measures, safety equipment or facilities, employee training or procedures, and emergency response plans. | |||||
No | Basic safety measures, basic safety equipment as fire extinguishers or emergency exit signs | Clear safety measures, safety equipment, and emergency rehearsal | Clear safety measures, safety equipment is adequate and functional, and most employees have received safety, and first aid training | Standard safety measures, safety equipment is regularly maintained and inspected, and regular emergency drills | |||
3.3 | There is readiness and safety of equipment, locations, and routes | Evaluation of the readiness and safety of equipment, facilities, routes, or activities | |||||
No | Every three months | Every month | Every week | Before each use | |||
3.4 | Pay attention to the safety of tourists | Emphasis on tourist safety through basic first aid, emergency assistance, or disaster preparedness | |||||
No | Yes | Tourists encouraged to self-learn | Clear explanations provided before every activity | Clear explanations provided before every activity and warning signs installed | |||
3.5 | Cleaning equipment and buildings to be clean and hygienic | Regular cleaning of equipment and facilities to maintain hygiene standards | |||||
No | Every three months | Every month | Every week | With a housekeeping checklist in place | |||
3.6 | Reduce contact with bookings, ticket, registration, and payment | Contactless procedures, such as booking or reservation systems for accommodations or tickets | |||||
No | Payment must be in cash only | Paper-based registrations only | Bookings, ticket reservations, and registrations | Bookings, ticket reservations, registrations, and payments | |||
3.7 | Ventilation system installation or air purification system | Installation of a ventilation system | |||||
No | Yes | Air circulation, or air purification system in the hall only | Air circulation, or air purification system in the meeting room only | Air circulation, or air purification system in all activity rooms | |||
4 | Sustainable tourism education: awareness and skill development | ||||||
4.1 | Encouraging employees and entrepreneurs in establishments to have training in various knowledge | Promotion of knowledge acquisition for employees and operators through training media related to improving their work in alignment with sustainable tourism, sustainable development, or the BCG economy concept | |||||
No | At least once per year | At least once per year | At least once per year | At least once per year | |||
4.2 | Providing knowledge/campaigning/creating awareness for tourists about sustainable tourism | Provision of knowledge, campaigns, or awareness-raising for tourists about sustainable tourism through on-site information at the establishment, social media, or collaboration with external networks | |||||
No | Every six months | Every three months | every month | every week | |||
5 | Gender equality in tourism workforce | ||||||
5.1 | Gender equality policy that promotes job opportunities | Development or implementation of gender equality policies | |||||
No | Yes | Without formal documentation | Written gender equality policies | With a commitment to promoting gender equality | |||
5.2 | Hiring or promotion is free from discrimination based on sex | Recruitment and hiring processes free from gender discrimination | |||||
No | For certain positions | For all positions | For all positions or written gender identity | For all positions or written gender identity, applied across all levels | |||
5.3 | Flexible working, such as parental leave | Flexible work arrangements and parental leave provided based on individual employee contexts | |||||
No | No, but they understand the diversity of employees of all genders | Yes | Understand the diversity of employees of all genders | Written the policies | |||
6 | Clean water accessibility and sustainable water ecosystems in tourism | ||||||
6.1 | Installation of water saving devices | Installation of water-saving devices | |||||
No | accounting for 25% of all equipment | accounting for 50% of all equipment | accounting for 75% of all equipment | accounting of all equipment | |||
6.2 | Posting signs or notifications in visible areas of water conservation measures | Visible signage or notifications to encourage tourists and employees to follow water conservation measures | |||||
No | Covering 25% of the installed water-saving devices | Covering 50% of the installed water-saving devices | Covering 75% of the installed water-saving devices | Covering 100% of the installed water-saving devices | |||
6.3 | Establishments can identify the source of water | Establishments can identify the source of water | |||||
No | - | - | - | Yes | |||
6.4 | Measures to manage wastewater and protect water sources from contamination | Wastewater treatment conducted before discharge into the community | |||||
No | Wastewater management measures without protection of water sources | No, but eco-friendly cleaning products are used | Without the use of eco-friendly cleaning products | Along with the use of eco-friendly cleaning products | |||
6.5 | Protecting and conserving water sources used in water production | Participation in the development and protection of water resources | |||||
No | No, but Water conservation campaign | Yes | Protect and conserve water resources | Protect and conserve local water sources and water storage facilities used for water production | |||
6.6 | Water filtration system to ensure quality and safe water | A water filtration system to ensure water quality and safety | |||||
No | - | Utility purposes | Consumption | Water for consumption and usage | |||
6.7 | Knowledge training on wastewater management practices | Training on knowledge and practices in wastewater management | |||||
Never | At least 1 employee | At least 2 employees | At least 3 employees | All employees | |||
6.8 | Sanitation system that is adequate to meet the needs of both guests, employees and officials | The sanitation system | |||||
Not enough | sufficient to meet the needs of users | sufficient to meet the needs of users, and employees | sufficient to meet the needs of users, employees, and staff | sufficient to meet the needs of users, employees, and staff during events or meetings | |||
7 | Accessibility and efficiency of clean energy in the tourism sector | ||||||
7.1 | Modifying equipment for save energy or using alternative energy | Adjustments have been made to conserve energy, such as using LED lighting | |||||
No | Yes | Energy-efficient appliances with a Label No. 5 rating | Label No. 5 appliances, and inverter air conditioners | Label No. 5 appliances, inverter air conditioners, and solar rooftops | |||
7.2 | Adjusting transportation routes and schedules to reduce fuel consumption | Raw materials are purchased from suppliers near the entrepreneur to reduce fuel consumption | Transportation routes and schedules for purchasing raw materials have been optimized | ||||
No | With purchases made at convenient times | With purchases made outside of peak traffic hours | To reduce fuel consumption | Documented to reduce fuel consumption | |||
7.3 | Training for employees and officials in energy conservation | Energy conservation training has been provided to employees or staff | |||||
No | At least 1 employee or staff member | At least 2 employees or staff member | At least 3 employees or staff | All employees and staff members | |||
7.4 | Engaging with local communities to promote energy conservation | Engaging with local communities to promote energy conservation | |||||
No | Installing solar cells for the community | Installing solar cells for communities and having clear evidence | Installing solar cells for the community and donating LED light bulbs to the temple | Installing solar cells for the community and donating LED light bulbs to the temple and having clear evidence | |||
7.5 | Promoting tourists to save energy | Posting signs or stickers creates awareness among service recipients of energy saving | |||||
No | Counter | Overview of the use of energy saving equipment | Every place where energy-saving devices are used | Every place where energy-saving devices are used and announced through social media | |||
8 | Building sustainable careers and supporting local economies in tourism | ||||||
8.1 | Policy for hiring local people as employees | Policy of hiring local people as employees | |||||
No | Yes | A written policy | At least 20% of the total employees | At least 50% of the total employees | |||
8.2 | Compliance with labor law requirements | There have been labor complaints in the past two years | |||||
Yes | No | Employee satisfaction monitoring | |||||
1 time/year | 2 time/year | 3 time/year | |||||
8.3 | Wage levels based on the cost of living standards in the area | Wage levels | |||||
No | Management’s discretion | Management’s discretion include legally mandated OT rates | Compared to local living standards | Compared to employment area | |||
8.4 | Benefits include social security or provident fund | Employee benefits to reduce cost-of-living expenses | |||||
No | Yes | Legally mandated benefits, and social security | Legally mandated benefits and social security or a provident fund | Legally mandated benefits and social security, and a provident fund | |||
8.5 | Cooperation in labor inspection | Cooperation in labor inspections | |||||
No | No labor hired | Policy on labor employment | A written policy on labor employment | A written policy on labor employment and External labor inspection | |||
8.6 | Promotion and support of locally produced products or activities | Promotion and support of locally produced products or activities | |||||
No | At least 1 product/activity | At least 2 products/activities | At least 4 products/activities | At least 4 products/activities | |||
9 | Innovation and development of sustainable tourism infrastructure | ||||||
9.1 | The use of local materials, handicrafts, traditional knowledge, or indigenous plants in the design, decoration, or landscaping of the interior or exterior of buildings | The use of materials, equipment, methods, craftsmanship, and local wisdom to decorate and landscape | |||||
No | Outdoor areas of buildings | Indoor and outdoor areas of buildings | Indoor or outdoor areas of buildings, and activity spaces in an appropriate | Indoor and outdoor areas of buildings and activity spaces in an appropriate, environmentally friendly, and sustainable manner | |||
9.2 | The use of innovations that promote the development of products or services | The application of innovations that promote the development of products or services | |||||
No | Community level | Provincial level | National level | International level | |||
9.3 | The use of information technology, data, communications, and the internet in service delivery | The use of information technology, data, news, and the internet in operations and services | |||||
No | Booking services | Booking services, payment processing, and registration | Booking services, payment processing, registration, and responding to chats using chatbots | Booking services, payment processing, registration, and responding to chats using chatbots, and robotic automation | |||
9.4 | Eco-friendly design, construction, and use of materials | Consideration of building structures includes design, construction, and the use of materials | |||||
No | Safety | Environmentally friendly materials | Safety, and environmentally friendly materials | Environmentally friendly materials, considering safety, and sustainability | |||
9.5 | There are facilities and activities accessible to everyone, including the general public, persons with disabilities, children, and the elderly | Areas, facilities, and activities that are accessible | |||||
No | The general public | The general public, and children | The general public, children, and the elderly | Everyone including the general public, people with disabilities, children, and the elderly | |||
10 | Inclusive tourism—reduce inequalities in tourism opportunities and create accessible destination for all | ||||||
10.1 | There is searchable route information and clear entry and exit directions | Route information for accessing the establishment | |||||
No | Directional signs | Google Maps (if the pin location is inaccurate, refer to directional signs) | Correct Google Maps | Accessibility for people with disabilities and all tourist groups | |||
10.2 | Employment of people with disabilities | Employment of people with disabilities | |||||
No | Without discrimination based on gender | Without discrimination based on gender, race, and skin color | Without discrimination based on gender, race, skin color, region, and religion | Without discrimination based on gender, race, skin color, region, religion, and culture | |||
10.3 | Policies related to assistance Protect the rights of vulnerable groups (children, women, the elderly, or people with disabilities) | Policies related to assistance and protection of the rights of vulnerable groups | |||||
No | Children | Children, and women | Children, women, and the elderly | Children, women, the elderly, and persons with disabilities | |||
11 | Sustainable tourism destinations and local communities | ||||||
11.1 | Tourism areas and services do not destroy ecosystems and natural re-sources | Tourism services that do not harm the ecosystem | |||||
No | Services | Area and services | Area and services along with maintaining balance, and integrity | Area and services along with maintaining balance, integrity and sustainability | |||
11.2 | Standards of tourist attractions or standards of accommodation | The standard for tourist destinations or business establishments that should be attained | |||||
No | At least 1 standard | At least 2 standards | At least 3 standards | 4 standards or more | |||
11.3 | Promote the use of shared space, working space and activities appropriately | Usage or activity area | |||||
Limited | 5 m2/person | 10 m2/person | 15 m2/person | 20 m2/person | |||
11.4 | Planting native and drought-resistant plants to reduce water use or planting trees to reduce PM2.5 | Planting native and drought-tolerant plants to reduce water usage in landscaping or growing trees with leaves capable of absorbing PM2.5 | |||||
No | 6 m2/person | 9 m2/person | 12 m2/person | 15 m2/person | |||
11.5 | Creating partnerships with local agencies, communities, and associations | Collaborating with agencies, communities, and local associations to create economic benefits for the community and society | |||||
No | 1 activity/year | 2 activities/year | 3 activities/year | 4 activities/year or more | |||
11.6 | Activities that benefit society/Corporate Social Responsibility (CSR) | Corporate Social Responsibility (CSR) activities that create benefits for society | |||||
No | 1 activity/year | 2 activities/year | 3 activities/year | 4 activities/year or more | |||
11.7 | Focuses on protecting and preserving cultural heritage, traditions, and local wisdom | Tourism service management focusing on the protection and conservation of cultural heritage, traditions | |||||
No | Yes | Local wisdom of governmental | Local wisdom of governmental, and local communities | Local wisdom of governmental, local communities, and the environment | |||
12 | Responsible tourism | ||||||
12.1 | Environmental, social and/or cultural, economic and/or quality sustainability management system or human rights, health and safety | A sustainability management system | |||||
No | Environmental | Environmental, and social | Environmental, social, and cultural | Environmental, social and/or cultural, and economic aspects. | |||
12.2 | Sustainability policies and actions in external and internal communications documents | Sustainability policies and operations | |||||
No | There is no communication both internally and externally within the establishment | There is communication internally within the establishment | There is communication externally within the establishment | There is communication both internally and externally within the establishment | |||
12.3 | Avoiding the use of plastic packaging | Plastic | Plastic and natural packaging | At least 50% natural packaging. | At least 75% natural packaging. | 100% natural packaging. | |
12.4 | Plan or policy for the appropriate waste management system, hazardous waste, and pollution | Proper management of solid waste, hazardous substances, and pollution | |||||
No | Plan | Policy | Plan and policy | Plan and policy along with the use environmentally friendly products | |||
13 | Tourism climate action | ||||||
13.1 | GHG emissions reduction development plan that specifies measures, targets, and time frames | The future development plan for reducing greenhouse gas emissions of the establishment | |||||
No | Plan | Clear plan with specified targets for reducing GHG emissions | Clear plan with specified targets for reducing GHG emissions and time frame | Clear plan with specified targets for reducing GHG emissions, time frame, and measures | |||
13.2 | Actions to reduce GHG emissions | Implementing activities to reduce greenhouse gas emissions | |||||
No | Partial use of energy-efficient equipment | Full use of energy-efficient equipment | Use of energy-efficient equipment and renewable energy | Use of energy-efficient equipment, renewable energy, and electric vehicle | |||
13.3 | Modifying equipment that uses electricity and/or fossil fuels to be energy efficient | Modification of equipment or practices for energy efficiency | |||||
No | LED lighting | LED lighting, and label No. 5 appliances | LED lighting, label No. 5 appliances, and inverter air conditioners | LED lighting, Label No. 5 appliances, inverter air conditioners, and the use of renewable energy | |||
13.4 | Modifying the electrical energy source to renewable energy source such as solar, wind, or biomass | Transitioning the electricity source to renewable energy | |||||
No | 25% | 50% | 75% | 100% | |||
13.5 | Modifying the fuel source to renewable energy source, such as biofuels or solar power to charge cars | Utilization of biofuels (Gasohol and Biodiesel) and solar energy | |||||
Partial | 25% | 50% | 75% | 100% | |||
13.6 | Awareness of climate change in local areas and tourist attractions | Awareness of the impacts of climate change | |||||
No | On local communities | On local communities and tourist destinations | On local communities and tourist destinations, with prior training received | On local communities and tourist destinations, with prior training received and a certificate awarded | |||
13.7 | Plans for dealing with natural disasters such as storms, beach erosion, floods, and droughts. Training and rehearsal for employees on emergency response procedures | A disaster response plan | |||||
No | Or employee training, conducted once per year | Or employee training, conducted once per year or more | And employee training and drills on emergency response procedures. | A written policy on disaster and employee training and drills on emergency response procedures. | |||
13.8 | Enhancing the capacity for managing risks arising from future climate change | A development plan for infrastructure, personnel, or other aspects to enhance risk management capacity in response to future climate change impacts | |||||
No | Partial | Partial (written form) | Full | Full (written form) | |||
14 | Coastal and marine tourism ecosystem | ||||||
14.1 | Employee training on marine and coastal biodiversity and tourism and conservation methods | Training employees to build understanding of marine and coastal biodiversity in relation to tourism | |||||
No | Yes | Coastal conservation methods | Coastal conservation methods, with dissemination within the establishment | Coastal conservation methods, with dissemination both within and outside the establishment | |||
14.2 | Compliance with regulations regarding the protection of biodiversity | Compliance with regulations on marine and coastal biodiversity protection | |||||
No | Local regulations | Country regulations | Country and local regulations | Country, and local regulations, and policy | |||
14.3 | Raising awareness of local biodiversity and conservation | A campaign to raise awareness among tourists about local biodiversity and marine and coastal conservation | |||||
No | Internal communication | External communication | Internal and external communications | Internal and external communications (evidence) | |||
14.4 | Preventing personnel and tourists from exploiting marine plants and animals | Prevention of illegal exploitation of marine plants and animals | |||||
No | Employees | Employees and tourists | Monitoring and preventing | Monitoring and preventing (employees and tourists) | |||
15 | Land tourism ecosystems | ||||||
15.1 | Green areas in workplaces to promote ecology | Green spaces within the establishment to promote the ecosystem | |||||
No | 6 m2/person | 9 m2/person | 12 m2/person | 15 m2/person | |||
15.2 | Compliance with regulations regarding the protection of biodiversity | Compliance with regulations on biodiversity protection | |||||
No | Local regulations | Country regulations | Country and local regulations | Country, and local regulations, and policy | |||
15.3 | Raising awareness of local biodiversity and conservation | A campaign to raise awareness among tourists about local biodiversity and conservation | |||||
No | Internal communication | External communication | Internal and external communications | Internal and external communications (evidence) | |||
15.4 | Compliance with regulations for maintaining natural tourist attractions | Practices for maintaining natural tourist attractions or the establishment’s ecosystem | |||||
No | Yes | With laws and regulations | With laws and regulations (Internal or external communications) | With laws and regulations (Internal and external communications) | |||
15.5 | Do not seek illegal benefits from local plants or wildlife | No exploitation of local plants or wildlife | |||||
No | Yes | Internal communication | External communication | Internal and external communications | |||
15.6 | Personnel and tourists are not allowed to violate the rules in interacting with plants and wildlife | Prevention of violations of regulations in interactions with plants and wildlife | |||||
No | Employees | Employees and tourists | Monitoring and preventing | Monitoring and preventing (employees and tourists) | |||
16 | Safety and security in tourism | ||||||
16.1 | During the past 1 year, your establishment has never been found to have violated the law | The establishment has never been found guilty of violating the law | |||||
No | In the past 1 year | In the past 2 years | In the past 3 years | Never | |||
16.2 | The establishment has never received a complaint of violation of the law in cases of violence, human trafficking, corruption and child labor | The establishment has never been reported for legal violations | |||||
No | Yes | Violence, and human trafficking | Violence, human trafficking, corruption, and child labor | Violence, human trafficking, corruption, child labor, and false information | |||
16.3 | Prevention of exploitation and threats to youth | Communication of best practices related to preventing exploitation and harassment of youth | |||||
No | Yes | 2 times/year | 4 times/year | 6 times/year or more | |||
16.4 | Communication in the field of human rights protection | Human rights protection | |||||
No | Communication | Policy and communication | Policy and clear communication | Policy and clear communication, including criteria for remedies for human rights violations | |||
16.5 | Tourists or visitors who will have access to police justice | Guidelines for tourists or visitors | |||||
No | Community leader | Security guard | Police or judicial institution | Police and judicial institution | |||
16.6 | Anti-corruption for tourism workers and employers at all levels | Anti-corruption practices for tourism operators | |||||
No | Policy or process | Policy and process | Policy or process (tourism and employer) | Policy and process (tourism and employer) | |||
16.7 | Consideration of safety issues | The tourism destination/business policy considers safety issues | |||||
No | Plan | Strategy and plan | National policy | National policy (Strategy and plan) | |||
16.8 | Safety potential: CCTV, security guards, and travel insurance | Strengthening security capabilities | |||||
No | Inspection of activity equipment | Inspection of activity equipment, and CCTV cameras | Inspection of activity equipment, CCTV cameras, and security personnel | Inspection of activity equipment, CCTV cameras, security personnel, and travel insurance | |||
16.9 | Guidelines for making decisions with equality and covering employees at all levels | Participatory, equitable, and inclusive decision-making involving employees at all levels | |||||
No | Yes | Policy | Policy and Environment | Policy, Environment, and Guidelines | |||
17 | Tourism partnerships for sustainable tourism goals | ||||||
17.1 | Getting to know the agencies that manage tourist attractions | Establishing connections with the agencies responsible for managing the tourist site in operation | |||||
No | Yes | 1 agency | 2 agencies | 3 agencies or more | |||
17.2 | Entrepreneurs are part of groups/organizations/associations in tourism including promoting tourism together with network organizations outside the community | The operator is a member of a tourism-related group, organization, or association associated with the tourist destination where they operate | |||||
No | Group or organization | Group and organization | Group or organization and membership in tourism associations | Group and organization and membership in tourism associations | |||
17.3 | Participating in volunteering in tourism | Providing manpower support to assist community activities | |||||
No | 1 activity/year | 2 activities/year | 3 activities/year | 4 activities/year or more | |||
17.4 | Consultation with your community and/or partner organizations regarding the direction of sustainable tourism operations of tourist destinations | A process for gathering feedback and consulting with the community on setting the direction for tourism operations | |||||
No | Local | Local and partner organizations | Local, Setting the direction for sustainable tourism | Local and partner organizations, Setting the direction for sustainable tourism |
Sectors | GHG Emission (tCO2eq) | Solar Cell (kWh) | Solar Cell (Wp) | Panel (550 Wp/Panel) | Area (m2) | Area (rai) |
---|---|---|---|---|---|---|
1. Hotel | 4383.71 | 8,769,180.56 | 5,480,737.85 | 9964.98 | 24,115.25 | 15.07 |
2. Restaurant and beverage | 841.76 | 1,683,851.69 | 1,052,407.31 | 1913.47 | 4630.59 | 2.89 |
3. Agency tour | 238.46 | 477,007.32 | 298,129.58 | 542.05 | 1311.77 | 0.82 |
4. Transportation | 7758.06 | 15,519,222.92 | 9,699,514.33 | 17,635.48 | 42,677.86 | 26.67 |
5. Souvenir | 105.24 | 210,520.74 | 131,575.47 | 239.23 | 578.93 | 0.36 |
6. Attractions and activity | 1260.54 | 2,521,582.14 | 1,575,988.84 | 2865.43 | 6934.35 | 4.33 |
7. Spa and wellness | 392.97 | 786,106.50 | 491,316.56 | 893.30 | 2161.79 | 1.35 |
8. Community-based tourism | 227.36 | 454,820.08 | 284,262.55 | 516.84 | 1250.76 | 0.78 |
9. Farm tourism | 95.62 | 191,286.02 | 119,553.76 | 217.37 | 526.04 | 0.33 |
Total | 15,303.72 | 30,613,577.98 | 19,133,486.23 | 34,788.16 | 84,187.34 | 52.62 |
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STGs | Details | |
---|---|---|
1 | Reduce income inequality through the distribution of income from tourism within local communities | |
2 | Promote sustainable food systems within the tourism industry: from local sourcing to food waste management | |
3 | Facilitate tourism that foster improved health, well-being and quality of life for people of all ages ensuring their safety and overall welfare | |
4 | Strengthen education for sustainable tourism: promoting enduring comprehension and essential skills to drive the tourism sector | |
5 | Foster gender equality within all tourism-related businesses | |
6 | Create resilient mechanisms to promote access to clean water, effective water management, and sustainable sanitation in tourist destinations | |
7 | Enhance accessibility and improve the efficiency of clean energy utilization in the tourism sector | |
8 | Generate job opportunities, promote decent work, and support local products and economies in the tourism sector | |
9 | Encourage innovation to cultivate product development and resilient infrastructure for sustainable tourism | |
10 | Address the disparity in job opportunities for persons with disabilities and priorities equality for all tourist groups | |
11 | Advocate for sustainable and livable tourism destinations and communities | |
12 | Promote the application of sustainable tourism concept in all tourism sectors | |
13 | Strive to reduce greenhouse gas emissions in the tourism sector while promoting resilient and adaptation in climate change | |
14 | Support and regulate the conservation of marine and coastal ecosystems | |
15 | Drive and regulate the conservation of terrestrial and freshwater ecosystems | |
16 | Prioritize safety in all tourism sectors | |
17 | Achieve the STGs through multi-stakeholder collaboration |
Sector | Establishment (Place) | GHG Emissions (tCO2eq) | % of GHG Emissions |
---|---|---|---|
1. Hotel | 10 | 4383.71 | 28.64 |
2. Restaurant and beverage | 10 | 841.76 | 5.50 |
3. Agency tour | 10 | 238.46 | 1.56 |
4. Transportation | 10 | 7758.06 | 50.69 |
5. Souvenir | 10 | 105.24 | 0.69 |
6. Attractions and activity | 10 | 1260.54 | 8.24 |
7. Spa and wellness | 10 | 392.97 | 2.57 |
8. Community-based tourism | 10 | 227.36 | 1.49 |
9. Farm tourism | 10 | 95.62 | 0.62 |
Total | 90 | 15,303.72 | 100 |
Sector | Strengths | Gap Analysis | Recommendations |
---|---|---|---|
1. Hotel | Large hotels show high awareness and engagement in sustainable tourism practices. | SMEs have limited attention to gender equality, insufficient awareness of climate change and GHG reduction. | Promote training on gender equality and climate change; launch biodiversity and safety campaigns. |
2. Restaurant and beverage | Basic compliance with tourism safety standards. | Low awareness of energy conservation and renewable energy; limited training and professional development. | Integrate energy efficiency and renewable energy into operations; strengthen capacity-building programs. |
3. Transportation | Compliance with safety standards (passenger equipment, GPS monitoring); positive community contributions. | Limited internal education and awareness-building initiatives for employees. | Expand internal training and awareness programs on sustainable tourism. |
4. Attractions and activity | High awareness of sustainable tourism driven by eco-friendly travel demand. | Limited climate adaptation and resilience strategies. | Develop and implement climate adaptation and resilience measures. |
5. Agency tour | Strong coordination with government and private sectors; emphasis on tourist safety. | Limited collaboration with local producers; lack of training, disability employment policies, and climate change awareness. | Strengthen local supply chain collaboration; expand training; adopt inclusive policies; promote climate awareness. |
6. Souvenir | Support for local raw materials enhances community income distribution. | Limited energy conservation and renewable energy adoption; no disability employment policies; weak GHG and biodiversity initiatives. | Promote energy efficiency and renewable energy; adopt inclusive policies; implement GHG and biodiversity programs. |
7. Spa and wellness | Use of local raw materials; compliance with health and safety standards. | Insufficient training on sustainable tourism; lack of sustainable landscaping, energy, and GHG initiatives. | Enhance staff training; promote native/drought-resistant plants; implement energy, renewable, and GHG reduction policies. |
8. Community-based tourism | Promotes local raw materials, employee knowledge, communication, tourist awareness, compliance, and community support. | Weak gender equality; limited awareness of energy and renewable energy; lack of GHG reduction measures. | Strengthen gender equality; promote energy efficiency and renewable energy; develop GHG reduction strategies. |
9. Farm tourism | Supports community income through local raw materials; allergen information for tourists; proper waste management. | Limited staff knowledge; lack of gender equality, water/energy conservation, disability employment policies, and GHG reduction strategies. | Provide training; adopt gender and disability policies; implement water/energy conservation; introduce GHG reduction measures. |
Sector | Thai Standards | ASEAN Standards | Global Standards | Alignment and Gaps Analysis |
---|---|---|---|---|
1. Hotel |
| Large hotels align with Green Leaf/ASEAN Green Hotel. SMEs show gaps in ISO/GSTC compliance, esp. GHG reduction, gender equality, and energy management. | ||
2. Restaurant and beverage |
| Limited coverage in Thai/ASEAN standards. Gaps in energy conservation, renewable energy, and staff training compared to GSTC and ISO benchmarks. | ||
3. Transportation |
|
| Compliance with safety standards exists. Gaps in systematic sustainability integration, staff awareness, and GHG monitoring. | |
4. Attractions and activity | High alignment with national/ASEAN CBT. Gaps in climate adaptation, resilience strategies, and ISO sustainability management frameworks. | |||
5. Agency tour |
|
| Strong in safety coordination. Gaps in local supply chain integration, inclusivity policies, and climate change awareness compared to GSTC standards. | |
6. Souvenir |
|
|
| Strong in use of local raw materials. Gaps in energy, renewable adoption, GHG policies, and disability-inclusive practices, largely unaddressed in ASEAN/ISO. |
7. Spa and wellness |
|
| Meets ASEAN Spa Standard (safety/quality). Gaps in renewable energy, GHG policies, sustainable landscaping, and ISO 22525 integration. | |
8. Community-based tourism |
|
| Strong alignment with Thai and ASEAN CBT. Gaps in monitoring systems, climate change strategies, and global GSTC compliance. | |
9. Farm tourism |
| Strong in community raw materials and waste management. Gaps in gender equality, water/energy conservation, disability employment, and GHG reduction. |
Sectors | GHG Emission (tCO2eq) | Solar Cell (kWh) | Solar Cell (kWp) |
---|---|---|---|
1. Hotel | 4383.71 | 8,769,180.56 | 5480.74 |
2. Restaurant and beverage | 841.76 | 1,683,851.69 | 1052.41 |
3. Transportation | 7758.06 | 15,519,222.92 | 9699.51 |
4. Attractions and activity | 1260.54 | 2,521,582.14 | 1575.99 |
5. Agency tour | 238.46 | 477,007.32 | 298.13 |
6. Souvenir | 105.24 | 210,520.74 | 131.58 |
7. Spa and wellness | 392.97 | 786,106.50 | 491.32 |
8. Community-based tourism | 227.36 | 454,820.08 | 284.26 |
9. Farm tourism | 95.62 | 191,286.02 | 119.55 |
Total | 15,303.72 | 30,613,577.98 | 19,133.49 |
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Khiaolek, K.; Damrongsak, D.; Wongsapai, W.; Sangkakorn, K.; Kumpiw, W.; Jaitiang, T.; Karapan, R.; Wongwilai, W.; Srinurak, N.; Sukwai, J.; et al. Gap Analysis and Development of Low-Carbon Tourism in Chiang Mai Province Towards Sustainable Tourism Goals. Sustainability 2025, 17, 8889. https://doi.org/10.3390/su17198889
Khiaolek K, Damrongsak D, Wongsapai W, Sangkakorn K, Kumpiw W, Jaitiang T, Karapan R, Wongwilai W, Srinurak N, Sukwai J, et al. Gap Analysis and Development of Low-Carbon Tourism in Chiang Mai Province Towards Sustainable Tourism Goals. Sustainability. 2025; 17(19):8889. https://doi.org/10.3390/su17198889
Chicago/Turabian StyleKhiaolek, Kanokwan, Det Damrongsak, Wongkot Wongsapai, Korawan Sangkakorn, Walinpich Kumpiw, Tassawan Jaitiang, Ratchapan Karapan, Wasin Wongwilai, Nattasit Srinurak, Janjira Sukwai, and et al. 2025. "Gap Analysis and Development of Low-Carbon Tourism in Chiang Mai Province Towards Sustainable Tourism Goals" Sustainability 17, no. 19: 8889. https://doi.org/10.3390/su17198889
APA StyleKhiaolek, K., Damrongsak, D., Wongsapai, W., Sangkakorn, K., Kumpiw, W., Jaitiang, T., Karapan, R., Wongwilai, W., Srinurak, N., Sukwai, J., Champawan, S., & Dhumtanom, P. (2025). Gap Analysis and Development of Low-Carbon Tourism in Chiang Mai Province Towards Sustainable Tourism Goals. Sustainability, 17(19), 8889. https://doi.org/10.3390/su17198889