Eficiencia Energética: Hoteles | Energy Efficiency: Hotels FuturEnergy | Junio June 2018 www.futurenergyweb.es 75 al desarrollo de la economía local, permitirá que ésta se desarrolle de forma circular. Los criterios de diseño de productos no aplican en su mayor parte a hoteles al no formar parte de una industria productiva, por lo que el hotel debe priorizar la compra de productos a empresas que tengan incorporados criterios de economía circular en sus procesos productivos, lo que se debe reflejar en su política de compras. En el ITH a través del proyecto denominado “Modelo ITH de Sostenibilidad Turística” hemos recogido algunas pautas que pueden facilitar a los hoteles la selección de proveedores. Hay que empezar por detallar las medidas ambientales básicas que debería tener el proveedor para ser contratado por el hotel y seleccionarlos en función de su comportamiento ambiental, ya que favorece el crecimiento de una economía sostenible y ayuda a reducir la huella de carbono del hotel (las emisiones indirectas que tienen lugar como consecuencia de las actividades del hotel pero que son generadas por terceras partes). Prioritariamente se debe dar preferencia a los proveedores de bienes y servicios locales, favorecer a las PYMES frente a las grandes cadenas. De la misma forma que el empleo contribuye a la sostenibilidad económica de la región, también lo hace así la contratación de proveedores locales, incluyendo así un beneficio ambiental, ya que las distancias de transporte son menores y en consecuencia las emisiones. Por eso mismo, también es positivo comprar productos de temporada que no necesitan refrigeración. Es imprescindible negociar con el proveedor la devolución del material sobrante, embalaje y de envases vacíos, sobre todo los de materiales con gran potencial de reutilización, como cartón, papel o vidrio. Así mismo, recomendamos elegir productos a granel, con envases de mayor volumen y rechazar productos excesivamente empaquetados, eligiendo aquellos elaborados con materiales reciclados o reciclables. Y por último, optimizar la planificación de la compra para adquirir la cantidad necesaria y evitar el excedente, que posiblemente caduque o se quede obsoleto, y se convierta en residuos. Así, además se consigue un ahorro económico y una optimización de los presupuestos. Economía de la “funcionalidad”. La economía circular propone eliminar la venta de productos para fomentar el sistema de alquiler de bienes. Cuando el producto termina su función principal, vuelve a la empresa, que lo desmontará para reutilizar sus piezas válidas. Los alojamientos turísticos por sí mismos cumplen sobradamente este critearchitectural complexes without generating waste or emissions of any type and only using materials that have been recuperated, reutilised and recycled. Another objective is to reduce energy consumption to the maximum and only use alternative energy sources, making the most of natural resources (sun, water rainwater). Lastly, as far as possible, to construct or redesign a hotel so that it is completely selfsufficient as regards water supply, energy supply, waste reutilisation, food supply, etc. Industrial and territorial ecology. Hotel establishments must organise themselves from the industrial point of view to develop an optimised management of stocks and the flows of materials, energy and services within the country or destination where they are situated, supported by local agents. In this way their positive contribution to the development of the local economy will achieve the implementation of the circular economy. Product design criteria do not generally apply to hotels as they are not part of a productive industry. As a result, the hotel has to prioritise the purchase of products from companies that have incorporated circular economy criteria into their productive processes, and this should be reflected in their purchasing policy. Through the ITH Sustainable TourismModel project, ITH has set out some guidelines that can help hotels in their selection of suppliers. The starting point is to detail the basic environmental measures that the supplier must take in order to be contracted by the hotel. Their selection depends on their environmental behaviour, as this favours the growth of a sustainable economy and helps reduce the carbon footprint of the hotel (the indirect emissions arising as a result of the hotel’s activities but which are generated by third parties). As a matter of priority, preference should be given to the suppliers of local goods and services, favouring SMEs over large chains. Just as employment contributes to the economic sustainability of the region, so does the contracting of local suppliers, thereby incorporating an environmental benefit as the transportation distances are shorter and emissions are therefore reduced. This is why it is also positive to purchase seasonal products that need no refrigeration. It is essential to negotiate with the supplier the return of any surplus material, packaging and empty containers, above all, materials that have a huge potential for reutilisation, such as cardboard, paper and glass. Similarly, ITH recommends choosing bulk products with larger size packages, rejecting over-packaged products in favour of those made using recycled or recyclable materials. Lastly, to optimise purchase planning, to only acquire the amount necessary and avoid a surplus that might possibly exceed its shelf life or become obsolete and end up as waste. This achieves an economic saving as well as budget optimisation. Economy of “functionality”. The circular economy aims to eliminate the sale of products to encourage the system of leasing. When the product fulfils its principal function, it is returned to the company that will dismantle it to reuse any valid parts. Tourist establishments in themselves more than comply with this criteria, as they help promote use over possession, the sale of a service and the rental of accommodation, over ownership. Moreover, when the time comes for refurbishment or redecoration, hotel establishments can look to lease rather than
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