WATER RESOURCE MANAGEMENTESE1703

Effectiveness of CST in Costa Rica

Alanna Aspinall
Alanna.aspinall@utoronto.ca 4/2/2008

For this paper I will evaluate the effectiveness of the Certificate for Sustainable Tourism which is a voluntary certification scheme used in Costa Rica to determine the level of sustainability of a hotel. I will focus on aspects relating to water use and management and how well these have been integrated into a hotels functioning. In order to do this I have looked at the CST rating of hotels which have achieved 1 star, 3 stars and 5 stars according to the ranking.

Introduction Costa Rica is regarded as a favorite destination by many tourists for a variety of reasons, the most important one being the enormous wealth of wildlife and biodiversity that it holds. The last figures from the Tourism Institute of Costa Rica (ICT) reveal that 1.73 million tourists visit the country each year (statistics for 2005) and the industry generates $1.63 billion US dollars in foreign exchange revenues annually (ICT, 2005). It generates 7.9% of the countries GDP and accounts for 22.4% of all exports (ICT, 2005). There are currently, around 17000 beds in the country which translate to about 2000 hotels (ICT, 2002), however this number only takes into account those that are registered hotels and is thus a conservative number. In 1997, the Costa Rican Ministry of Tourism began organizing a voluntary environmental program for the nations hotels, the Certification for Sustainable Tourism (CST). This voluntary initiative was conceived as an incentive-based alternative to address the increased environmental problems generated by the boom of tourism and hotel facilities in Costa Rica. Hotel construction and operations, in particular, have been associated with the growing pollution of rivers and beaches, deforestation, and destruction of wetlands (Rivera, 2005). The CST program was designed to improve these ecological problems by certifying and monitoring the adoption of beyond-compliance environmental practices. The CST certification process is carried out by third-party audit teams that assess hotel performance in four general areas of environmental management: physical-biological parameters, infrastructure and services, external clients and socio-economic environment (Table 1) (CST, 2008). A National Accreditation Board that includes representatives of the Ministry of Tourism, environmental organizations, the local hotel trade association, and academic institutions is responsible for establishing the CST standards and overseeing the auditing process. The CST program rates hotel environmental performance by granting from zero to five green leaves for beyond-compliance performance. According to Rivera (2005) at the beginning of 2002, nearly 200 hotels were participating in the CST and hotels have been accredited to this date (CST, 2008). Methods The CST certification process is awarded after auditors complete an evaluation form for each of the four sections described above. Each and every one of the questions refers to an

element of sustainability with which the firm should comply in order to qualify in any one of the different stages or levels of fulfillment. The final rating will be assigned to the company in question according to the lowest level achieved in any of the four fields evaluated (CST, 2008). From the evaluation form I have selected the questions which would be associated to a hotels water use (Appendix 1). I have then compared the ratings obtained by twelve hotels, 4 of each that have obtained 1 green leaf, 3 green leaves and 5 green leaves. All of the hotels selected either have a 3 or a 4 star rating based on the ICT standards which are comparable to international ones. Discussion From Table 2 it is evident that those hotels that have the higher green leaf ranking also show a higher compliance on water related issues, with Si Como No and Finca Rosablanca hotels showing the greatest percentage and the least percent compliance by Amapola hotel. The greatest concern lies with the section dealing with emission and wastes (Figure 1; Figure 2). Even those hotels ranked as 5 green leaves show mediocre compliance. All but one hotel monitored and maintained the quality of their residual water and only two hotels had a certification of the quality of their residual water. The other issue of concern is that no hotels in this survey were reutilizing their residual water. This has been shown to greatly reduce water use in hotels as greywater can be reutilized for irrigating gardens and flushing toilets (previous paper). The involvement with the Ecological Blue Flag program for coastal areas indicates a range of answers regardless of the green leaf ranking of the hotel. This is also of concern as there are many areas that have been contaminated, not necessarily by hotels but which should involve everyone in the communities as these water sources are for all. The compliance of 75% of hotels to have native plants in their gardens is beneficial as it is one of the ways to prevent water loss through the use of plants that are adapted to the specific environmental characteristics (previous paper). Water consumption differences were observed with both hotels that had the 5 green leaf certification and Golfo Dulce having 100% compliance in all areas surveyed. However, only Esquinas and Sol Playa ranked above 60% compliance. The biggest discrepancy is the Punta

Leona hotel which has a four star rating and 3 green leaves. However, they do not have a water use plan, do not monitor and fix leakage problems and do not use faucet water savings devices. These simple methods have been shown to save great amounts of water (previous paper). It is interesting to note that three hotels (one three leaf and the two five leaf) are taking advantage of the sun to dry laundry and thus saving energy consumption in this way. Other authors (previous paper) have agreed that training employees in sustainable methods and encouraging them to participate in the process is beneficial. The survey shows that those hotels that are certified with 3 and 5 green leaves have engaged in these methods while those that have 1 green leaf have not. The last section to be reviewed is the information available for customers. Previous studies have also emphasized the need to inform hotels guests about the sustainability of the hotel and programs that they can engage in (previous paper). In this survey all hotels (except for the Amapola) rank well in information dissemination to guests. All but two hotels (Amapola and Esquinas) promote the towel reuse program which has also been shown to decrease water usage by a large amount and has been shown to be widely adopted by many hotels (previous paper). Areas that show compliance include wastewater and rainwater management and residual water being properly disposed of. Water monitoring is also practiced by most hotels which many authors agree is the first step towards better water management (previous paper). Several of the simple methods discussed in the previous paper also show good compliance in this survey such as monitoring and fixing leaks, insulating pipes to prevent heat loss, and using natural ventilation. All but two 1 leaf hotels also made use of biodegradable detergents and provided their guests with biodegradable soaps and cosmetics. Perhaps the most important aspect is that 11/12 hotels surveyed used energy efficient electric equipment is used to cover at least 50% of the hotel's needs, which is strongly encouraged in the literature review (previous paper). The growing use of voluntary programs has led policy makers to debate their effectiveness. Important questions remain regarding the environmental effectiveness of voluntary environmental initiatives, the reasons why firms participate, and the benefits obtained by participants (Rivera, 2002). I have focused solely on water use related questions regarding the CST certification scheme in Costa Rica. Overall CST certification has brought benefits both in terms of increased environmental sustainability by those hotels who have certification and those that wish to obtain it and potential economic benefits from the increased green image and

potential premiums that they could charge (for a detailed study see Rivera, 2002). However, the fact that only 74 hotels are certified, which roughly translates to 4% of hotels in Costa Rica and the poor environmental performance demonstrated by the majority of enrolled hotels indicates that this initiative has not yet been effective in improving industry-wide environmental performance. In terms of water use and management it appears that the CST has improved hotels training of employees and providing information for guests which are all important. However some hotels fall short in their delivery with little compliance in even simple, easy ways to reduce water use. It remains to be seen whether more hotels will comply with the performance standards and achieve higher ratings because presently there are only 11 hotels which have 4 and 5 green leaves (Table 3).

Table 1: Evaluation guidelines for CST certification, modified from Rivera, 2002

G n ra a a e e l re
A. Ma em of the nag ent physic l a biolog l a nd ica environm ent

Sba g s u c te orie
1 Policiesa prog m . nd ra s 2 E issions a wa . m nd stes 3 G rdens . a 4 Na l a s . tura rea 5 Protec . tion of floraand fauna 6 Form . ulation of polic ies 7 W ter consum . a ption 8E . nerg c y onsum ption 9G . enera suppliesc l onsum ption 1 . W ste m nag ent 0 a a em 1 . E ployee tra 1 m ining 1 . C m ation of environm 2 om unic ental prog m ra s 1 .R 3 oominform ation and m anag etn em 1 . Incentives for environm 4 ental a reness wa 1 . Measurem of environm 5 ent enta sa l tisfaction 1 . D t benefits to loc l c m 6 irec a om unities 1 . Indirect benefitsto loca com unities 7 l m 1 .C 8 ontributions to loca c l ulture 1 .C 9 ontribution to publichea lth 2 .C 0 ontribution to local infra struc ture and sa fety

BE . nvironm enta l m na em of hotel a g ent fa ilities c

CG . uest environm ental educ tion a

DC . oopera tion with loca l c m om unities

Results Table 2: Summarized results based on each hotel from questions representing water use and management

1 Sol Pl H achieved by hotels in Costa Rica according to number of green leaves otel nam e Amapola Tulemar Table 3: Certifications Herm awarded Total s 2 core 3 8 17 Number of Green 1 4 5 leaves P of hotels e m24 of total 7 ercentag 1 et 29 25 53.125 56 Number 4
0

L evel attained on C T S

Figure 1: Percent compliance with CST guidelines relating to water use and management. Bars represent averages over 12 hotels, 4 in each category.

References: CST. (2008) Certificate for Sustainable Tourism [Internet]. Costa Rica. Available from http://www.turismo-sostenible.co.cr/EN/directorio/busqueda-sencilla.phtml [Accessed 27 March 2008]. Instituto Costarricense de Turismo. (2008) Costa Rica No Artificial Ingredients [Internet]. Costa Rica. Available from http://www.visitcostarica.com/ict/paginas/home.asp?ididioma=2 [Accessed 27 March 2008]. Rivera, J. 2002, "Assessing a voluntary environmental initiative in the developing world: the Costa Rican Certification for Sustainable Tourism", Policy Sciences, vol. 35, no. 4, pp. 333(28)361. Rivera, J. & De Leon, P. 2005, "Chief executive officers and voluntary environmental performance: Costa Rica's certification for sustainable tourism", . Appendix 1:
Physical and Biological Environment 1. Policies and programs 1.1 The hotel's negative environmental impacts are identified, monitored and kept on a written record. Weight: 1 [ ]yes [ ]no 1.2 Specific environmental mitigation planes have been designed by the hotel to deal with negative environmental impacts or environmental accidents (emergencies). Weight: 1 [ ]yes [ ]no

2. Emissions and wastes 2.1 The hotel strictly maintains and periodically registers the composition and quality of its residual water (treated wastewater). Weight: 1 [ ]yes [ ]no 2.2 The hotel has a certification of the quality of its residual water (treated wastewater) granted by the Department of Environmental Control of the Ministry of Health. Weight: 2 [ ]yes [ ]no 2.3 The hotel operates a wastewater treatment plant to avoid discharging it directly into the environment. Weight: 3 [ ]yes [ ]no [ ]n/a

2.4 The residual water is discharged without altering the environment. Weight: 1 [ ]yes [ ]no 2.5 The residual water is appropriately re-utilized (recycled). Weight: 2 [ ]yes [ ]no [ ]n/a 2.6 The rainwater is manage and disposed using systems that do not alter the environment. Weight: 1 [ ]yes [ ]no 2.9 The hotel actively participates on the "Ecological Blue Flag Program" for coastal zones. Weight: 3 [ ]yes [ ]no [ ]n/a

3. Gardens 3.1 Native plants are predominately used on the hotel's gardens. Weight: 2 [ ]yes [ ]no [ ]n/a

Hotel facilities 7. Water consumption 7.1 The water consumption is periodically monitored. Weight: 1 [ ]yes [ ]no 7.2 The hotel keeps a record of total water consumption. Weight: 1 [ ]yes [ ]no 7.3 The hotel has a water usage plan with specific saving goals. Weight: 1 [ ]yes [ ]no 7.4 A person is responsible for the execution of scheduled water saving activities. This schedule is known by all the employees. Weight: 2 [ ]yes [ ]no 7.5 Water saving by employees and customers is encouraged by a permanent promotion program. Weight: 2 [ ]yes [ ]no 7.6 Water leakage problems are periodically monitored and the hotel keeps a record of location and repairs. Weight: 1 [ ]yes [ ]no 7.7 The hotel uses faucet water saving devises. Weight: 2 [ ]yes [ ]no 7.8 At least every two months, an independent laboratory monitors the quality of drinking water quality and ice used by the hotel. Weight: 3 [ ]yes [ ]no

8. Energy consumption. 8.11 The hotel is using alternative energy systems (i.e. solar energy) for water heating or other energy needs. Weight: 3 [ ]yes [ ]no 8.12 The hot water deposits and pipes are covered with insulated material to prevent heat losses. Weight: 1 [ ]yes [ ]no 8.13 The hotel uses natural ventilation and shading and other alternative air conditioning systems. Weight: 1 [ ]yes [ ]no 8.14 The hotel uses new technologies to increase the energy efficiency of the refrigeration and air conditioning systems. Weight: 2 [ ]yes [ ]no [ ]n/a 8.16 Energy efficient electric equipment is used to cover at least 50% of the hotel's needs. Weight: 2 [ ]yes [ ]no 8.17 The laundry takes advantage of solar heat to dry clothes, sheets, and towels. Weight: 2 [ ]yes [ ]no [ ]n/a 9. General supplies consumption Cleaning and cosmetic products 9.13 The hotel used non-toxic, non-corrosive biodegradable cleaning products. Weight: 1 [ ]yes [ ]no 9.14 The detergents used by the laundry and kitchen are phosphate and bleaching free. Weight: 1 [ ]yes [ ]no 9.15 The soup and other cosmetic products provide to customers and employees are biodegradable. Weight: 1 [ ]yes [ ]no

11. Training 11.1 All the employees are informed and know about the sustainability policies of the hotel. Weight: 2 [ ]yes [ ]no 11.3 The employees actively participate on the design of the environmental activities and policies of the hotel. Weight: 2 [ ]yes [ ]no 11.4 The employees periodically participate on meeting that deal with hotel sustainability issues. Weight: 1 [ ]yes [ ]no 11.5 The hotel has a strategy that provides incentives to the employees to suggest improvements to hotel's sustainability program. Weight: 2 [ ]yes [ ]no

Customers 12. Communication and involvement 12.2 The hotel has an information program for the guests which provides details of the its sustainability goals as establish by the STC. Weight: 2 [ ]yes [ ]no 12.4 The publicity material of the hotel contains information and promotes the goals of the STC. Weight: 1 [ ]yes [ ]no 12.5 The consumers are informed and encouraged to participate on the different STC programs implemented by the hotel. Weight: 2 [ ]yes [ ]no

13. Room conditioning (management). 13.2 The rooms have information and necessary facilities to allow water and energy savings by the guests. Weight: 1 [ ]yes [ ]no 13.3 The hotel has a program to promote non-daily washing or towels, sheets and others. Weight: 3 [ ]yes [ ]no