The kitchen area in a tourist facility brings with it environmental alterations, caused directly or indirectly by the activities they carry out. Good environmental practices contribute to improving behavior regarding the generation of impacts, implementing a preventive measure that avoids risks associated with any action on the environment, promoting a saving of resources and a decrease in consumption. The implementation of Good Practices is aimed at professionals, trainers and students who carry out their activities in this area, seeking to raise awareness of the environmental impact generated by this profession, providing solutions through knowledge of the activity and the proposal of sustainable practices..
Introduction
A starting point for the tourism company to focus on sustainable tourism is the decision to adopt good practices, which can be established as framework guidelines, codes, guides or manuals.
Good environmental practices are based on the concept of cleaner production, which constitutes a tool to improve the quality of production processes and, during the provision of services, contributes to reducing risks to people's health.
The Cleaner Productions concept was launched by the Office of Industry and Environment of the United Nations Environment Program (UNEP), in 1989. Subsequently, during the United Nations Conference on Environment and Development (UNCED) in 1992, in its Agenda 21, priority was given to the introduction of cleaner production practices and prevention and recycling technologies, in order to achieve sustainable development.
In the case of Cuba, although the conception of the prevention of contamination of natural resources has been formulated since the enactment of Environmental Law 81 in 1997, and efforts have been being made by different sectors of the economy Based on this objective, the Environment Agency, through the Center for Environmental Information, Management and Education (CIGEA), since 2001, has guided the introduction of Cleaner Production Practices, giving it a methodological institutional order.
Cleaner Production, as defined by UNEP, is the “continuous application of an integrated prevention strategy to processes, products and services, to increase efficiency and reduce risks to human life and the environment”.
The Cleaner Production in the processes aims to achieve a rational and efficient use of natural resources, raw materials, energy used, the elimination or reduction of toxic materials and substances, as well as reducing the volumes of waste produced at the source (in the different stages of the process in which they are generated and before the end of the process) and therefore the reduction of total volumes and of those that are produced at the end of the process, all that makes it possible to protect the environment and produce with greater economic efficiency (Ecoefficiency).
In particular for services, it implies the consideration of the environmental dimension when conceiving the provision of the services and their attributes, through the application of good practices that lead to the reduction of the consumption of water, energy, materials and supplies, and waste, minimizing those that must be treated or disposed of at the end of it, the use of environmentally friendly products and the preservation of the historical cultural values that surround the tourist product.
The Ministry of Tourism in Cuba in recent years has placed among its main work objectives the application of an environmental policy with a focus on sustainability in each of its facilities. This has been in accordance with the National Environmental Strategy and the entire legal framework drawn up in the country to achieve development on a sustainable basis.
The Good Environmental Practices in the Tourism sector seek to be a tool that facilitates companies to adopt concrete actions that allow them to guide their management towards the practice of sustainable tourism.
In a hotel facility, the food processing area (kitchen) causes a significant group of environmental impacts, logically the necessary resources for this activity are water, energy (used for lighting systems, electrical, air conditioning equipment), gas, warehouses and an important group of supplies for their own work; therefore, it is necessary to prepare an action plan that eliminates or minimizes them, so that it can be aligned with the environmentally sustainable environment required by the facility, the destination and the country.
The good environmental practices that are presented below are aimed at professionals, trainers and students who carry out their activities in the field of cooking, and by extension to any interested person, seeking to raise awareness of the environmental impact generated by this profession., providing solutions through knowledge of the activity and the proposal of sustainable environmental practices.
DEVELOPING:
Environmental impacts in tourist facilities. Need for Sustainable Tourism
The tourism industry has a high level of impact on the environment, given its exchange with the components that make it up. Obviously, if this activity is carried out in a disorganized, uncontrolled manner and with little planning, it can cause irreversible damages to both the natural and cultural environment and sometimes destroy the very resources that constitute the main basis of its attractiveness. This interference is known with the term of "impact", and in general terms there are positive and negative.
An environmental impact is defined as “any change in the environment, whether adverse or beneficial, totally or partially resulting from the activities, products or services of an organization”.
According to the World Tourism Organization (UNWTO), it has established the following definition in relation to Sustainable Tourism: “it caters to the needs of current tourists and receiving regions and at the same time protects and fosters opportunities for the future. It is also based on respect for the national culture and its territorial expressions and on the integration of local populations in the development of their activities, thus contributing to raising the quality of life of human beings. ”
On the other hand, Cuban Law 81 defines as « SUSTAINABLE TOURISM DEVELOPMENT «: «One that is carried out in a way that harmonizes the effective use of the aesthetic, recreational, scientific, cultural and any other potentialities of the natural resources that constitute its base, with the protection of these resources and the guarantee that they can provide equal or superior benefits to future generations ”.
Good environmental practices. Objectives of the implementation in hotel facilities
Good environmental practices are defined as a set of guidelines and recommendations applicable to any decision and action within the operation of the organization, which improve behavior regarding the generation of environmental impacts. They therefore represent a fundamental preventive measure, which avoids environmental risks associated with any action on the environment, promoting a saving of resources and a decrease in consumption. (Good Practice Guide
Environmental in the Tourism Sector, Available at www.uhu.es)
The objectives to be achieved must be established by the hotel facility itself according to your needs. Among those that can be taken as a reference:
- Reduction in the consumption of energy resources (electricity, gas, etc.), Reduction in water consumption. Minimize the emission of liquid waste. Correctly carry out the classification of waste. Minimize the environmental effect of atmospheric emissions, that include sonic pollution. Use of renewable energies that are within the entity's reach. Improve the competitiveness of the company, through:
- The rationalization of the consumption of raw materials and the saving of natural resources (energy and water). The improvement in the control of processes and increase in efficiency. The planning of the strategy and activity of the entity, by introducing as a factor of Continuous improvement of the protection of the environment. Improvement of the image of the company before clients, users and workers. Information and training for employees and clients, which will result in a good integration of the measures adopted to improve the environment. ambient.
Economic and environmental advantages of good practices:
The economic and environmental advantages of Good Environmental Practices have been demonstrated and are evidenced in the measures in which they are generalized. As a result of the detailed study of the process for obtaining products or for the provision of a service and the options generated during the analysis of the product life cycle, studying all the processes, procedures and formulas, ideas emerge that, at your Once implemented, they lead to the conception that by polluting, profits are lost and by forecasting, they are earned.
Environmental benefits:
- It reduces, mitigates and / or eliminates the negative environmental impacts of a production or service process, by minimizing contamination at all stages of said process, minimizing those generated at the end of it. It includes a more efficient use of materials, supplies, energy and water, contributing to the rational use of natural resources. It covers both the processes and the product (reducing the impacts it can generate after use). It improves the work environment and the protection of leaving work, reducing environmental risks, as well as the surrounding environment. It contemplates the reuse and recycling of waste, reducing the environmental impacts due to its disposal or disposal, and if it is carried out in the same facility, its benefits are superior.
Economic advantages:
- The costs in the handling, treatment, elimination and disposal of large volumes of waste at the end of the process are reduced. It allows a better use of raw materials, water and energy, reducing costs and the cost per unit of product. disbursements for payments of contraventions and for indications to do for violations of environmental legislation. Productivity of labor increases. Product quality improves. The image of the Organization improves and its competitiveness increases.
Description of the kitchen area. Resources they use. Main environmental impacts.
General description of the activity:
The activities carried out by the kitchen staff consist of preparing the dishes that make up the menu, organizing and developing activities related to the preparation and fine-tuning of their work area, equipment, materials, tools, utensils, raw materials and resources..
To carry out these activities they must:
- Control consumption to adapt the use. Handle raw materials and preserve products. Prepare and present the dishes that make up the offer on the menu.
Resources used:
- Installations: Lighting, ventilation, water and gas intakes, electrical installation and warehouse.Equipment and machinery: Hoods and smoke extractors, freezers, conservation chambers, electrical appliances, ovens, kitchens, irons and fire extinguishers.Tools: Casseroles, containers, knives, molds, funnels, plates, among others. Consumable material: Aluminum foil, plastic film, packed products, food, cleaning products and materials.
The kitchen area in a hotel facility.- Main Impacts it causes:
The kitchen area in a hotel facility brings with it environmental alterations, caused directly or indirectly by the activities they carry out, among which the following can be mentioned:
- Deterioration of hygienic-sanitary conditions. Increase in the risk of acquiring diseases. Increase in the consumption of energy carriers. Increase in the consumption of water. Risks due to spillage or leaks to the atmosphere of potentially dangerous substances by refrigeration and air conditioning equipment. in poor condition Generation of noise and vibrations Affects the quality of surface and / or ground water Inadequate separation of solid waste Inadequate handling of hazardous waste Incorrect handling of food Lack of environmental education
The impacts described are manifested by a significant number of incorrect practices that greatly affect different types of resources; Examples of them are mentioned below:
Water:
- Use more water than necessary. Wash the vegetables with the tap open continuously. Wash the dishes, letting the water run.
Energy:
- Use incandescent light bulbs Use glass ceramic Keep machines running if not in use Keep old equipment not energy efficient
Cold rooms:
- Waste energy by opening your doors many times and leaving them poorly closed. Allowing the accumulation of frost, thus damaging its performance. Introducing hot food. Lack or deterioration of curtains.
Dishwasher:
- Use inefficient dishwashers. Use them without waiting for their full filling. Waste energy in cooking food by not covering casseroles or constantly opening ovens.
Food and drinks:
- Miscalculating the quantities of food to be used so that there are leftovers. Storing raw materials improperly, causing expiration losses or poor conservation. Opting for intensive agriculture. Do not use local products.
Waste generated:
- Allow food to expire. Do not use filters at the gas outlet of the kitchen. Use napkins and roll of kitchen paper. Use chlorine bleached, non-recycled and laminated paper for menu cards. Use disposable items: cutlery, napkins, coasters, tablecloths, cups and trays.Acquire products with many containers and packaging.Use plastic films. When they withdraw they carry up to 3% of the food. Use of products in small individualized portions, such as butter, cream, milk, cocoa sachets Allow elements in malfunction to generate noise. Choice of materials, products and suppliers taking into account only the economical aspect.Do not separate for recycling.
Dangerous:
- Use equipment or machinery that contains components that are harmful to the ozone layer, such as some refrigerant gases from cold chambers. Choose aggressive cleaning agents for the environment. Pour used oil through gutters. Throw solid residues and greases through the pipes.
Good environmental practices for the kitchen area
Energy:
- Check that the electrical installations are in good condition. Do not preheat the oven. Take advantage of cooking several things simultaneously. Do not use the ovens during peak hours, if possible. Regroup fresh products in the least amount of cold rooms. In cold rooms: Use of veils on doors. Check the good condition of joints and closures. Control the temperature digitally. Do not store hot food. Control lighting aromatically. Keep the doors closed.Signalize the stored products and the temperature of the products.Prefer the gas as fuel.In the kitchen, ovens and burners should be cleaned frequently to avoid grease preventing heat transmission.Use light bulbs or lamps low consumption.Turn machines off and disconnect conveniently when they are not going to be used. When it is necessary to change old equipment that does not make good efficient use of energy. Use containers and pots suitable for the size of the stove. Cover the containers and pots. Do not keep the fire on. to the maximum when the food has started to boil. If the kitchen is electric it can be turned off a few minutes before finishing cooking to take advantage of the residual heat. Take full advantage of natural light in the kitchen area. Do not open the ovens unnecessarily to check cooking, 20% of the accumulated heat is lost each time it is cooked.Clean and maintain ovens, kitchen plates, bain-marie equipment and kettles, in order to ensure good heat transmission. Covering pans during cooking makes it easier to cook. heat concentration.Cook large volumes when possible. Put cauldron lids and casseroles to keep contents warm. Do not unnecessarily April the door of refrigerators and freezers. Inspect equipment for leaks in tightness. Determine the cooking capacity of all ovens and always use the smallest or most efficient ones. Use notices next to the switches that remind staff to turn off the lights when they leave the premises.Use notices next to switches that remind staff to turn off lights when leaving the premises.Use notices next to switches that remind staff to turn off lights when leaving the premises.
Water:
- Mantener una presión de trabajo del agua de forma constante y adecuada.Mantener constante la temperatura del agua caliente (50°C) para evitar incrustaciones y cambios en el control de flujo de las mezcladoras.Control sobre los salideros en áreas internas y externas.Uso de llaves monomando en lavamanos.Uso de llaves de cierre automático en fregadoras y áreas de beneficios.No dejar las llaves abiertas en los procesos de fregados en las áreas de cocina y servicio.Uso de llave de pedal.Uso de dosificadores para los productos químicos para la limpieza.No utilizar agua para descongelar alimentos. No descongelar carnes u otros alimentos mediante inmersión y/o debajo de un grifo abierto.Instalar dispositivos limitadores de presión, difusores y temporizadores para disminuir el consumo de agua.Procurar la limpieza óptima de verduras en barreños y no con agua en continuo.Usar el lavavajillas a plena capacidad y llevar a cabo un correcto mantenimiento periódico del equipo.
Food and drinks:
Correct management of the pantry and orders.
- Optimal maintenance of the pantry, cold rooms, and warehouse ➢ Do not store dangerous products together with food.
Liquid and solid waste generated:
- Organize pantry correctly. Correct and periodic maintenance of kitchen exhaust and fume filters. Substitute aluminum foil and plastic coatings for containers that can be reused. Buy products in bulk, since products purchased in small quantities multiply the number of wrappings and containers Low noise equipment and utensils Choice of materials, products and suppliers with environmental certification Separate waste for selective collection and recycling Keep containers hygienically clean Reduce consumption of drinking water, thus reducing generation wastewater.In the scrubbing process use biodegradable detergents and other cleaning agents that are compatible with the installed technology.Make sure that the collection system in the kitchen area has a grid, registers, sedimentation beds, grease traps that work efficiently and there are no spills in their transit to treatment plants. Have tanks to separate solid waste in organic and inorganic. Keep organic waste stored in a refrigerated room. These containers must be systematically sanitized.
Hazardous waste generated:
- Use environmentally certified equipment. Use refrigerants that are not harmful to the ozone layer. Store used cooking oils to deliver to authorized managers. Dispose of the solids in the appropriate containers for each material.
Machinery, equipment and utensils:
Do not use containers with coatings of substances that can emit harmful elements.
Use iron or stainless steel utensils instead of aluminum, since obtaining aluminum involves greater energy expenditure.
- Scrub burners and spirals to remove scale from deposited food Raw materials: Know the meaning of the “ecological” symbols or marks Choose, as far as possible, organic materials and products with certifications that guarantee the least negative environmental impact during their life cycle. Search and buy from local suppliers. Do not choose transgenic elements. Avoid additives and artificial flavorings. Choose raw materials and seasonal products, fresh, without preservatives, not processed or refined, if possible. Calculate correctly the quantities necessary to avoid leftovers.
Cleaning and disinfection products:
- Know the symbols of danger and toxicity. Check that the products are correctly labeled, with clear handling instructions. Choose the products and materials for cleaning the facilities that, being effective, are less aggressive for the environment.
Storage:
- Ensure that the stored items can be correctly identified. Minimize the storage time by managing the "stocks" so that the production of waste is avoided. Strictly observe the conservation requirements for raw materials and food. Close and properly label the containers of dangerous products to avoid risks.
CONCLUSIONS
- The analysis of the environmental impacts present in the kitchen area of tourist facilities is carried out, produced by a significant number of incorrect practices in the management of water, energy, cold rooms, dishwashers, food and beverages and solid, liquid and generated. The proposed actions of good environmental practices allow possible solutions to the negative impacts generated; placing the kitchen area of the tourist facilities in optimal conditions for a better performance of its functions and influencing compliance with current environmental regulations.
BIBLIOGRAPHY
- Good practices for workers in the tourism sector. Environmental Observatory for small and medium-sized companies on the Balearic Island. Spain, 2010.Castillo, L. (2004). Manual of good practices for the conservation of the environment in tourist facilities located in coastal ecosystems. Ed. Academy. Havana: Díaz, Gisela and Alfredo Norman. Procedures Manual for Trainers in Sustainable Tourism. AEC. 2004.Methodological Guide to Environmental Education for Water Resources. Available at educarparaconservar.org.Guide to good environmental practices in the tourism sector. Tourist Product Dynamization Plan. The lakes. Spain 2010.Guide of Good Environmental Practices. Environmental Resources Agency. Expozaragoza. Spain, 2008.Guzmán Ramos, Environmental Management in the Hotel System. Available at: http: //www.medio-ambiente.info.Manuales of Good Environmental Practices. Kitchen. Government of Navarra, Spain 2009. Manual of good environmental practices. Department of the Environment. Spain, 2010. Environmental Protection Manual. (1997). Mayorca palm. Spain. Technology. Meliá Hoteles chain. Good practices manual. Basic training module. Project: Priority actions to consolidate the protection of biodiversity in the Sabana - Camagüey ecosystem. CUB / 98 / G32 - CAPACITY 21. National Office for Standardization. NC - ISO 14 000. Environmental Management. Compendium. City of Havana, 1998. National Office for Standardization NC Compulsory- Experimental: Atmosphere. Noise in habitable areas. XX: 1999 National Bureau of Standardization. NC - ISO 14 004. «Environmental Management Systems - General Guidelines on Principles, Systems and Support Techniques”,edited in October 1996. National standardization office. Ministry of Science, Technology and Environment. Guide for the Implementation of the. NC -ISO 14001National standardization office. Ministry of Science, Technology and Environment NC 133: 2002 (Organic and inorganic). Classification at source and elimination of micro landfills. National standardization office. Ministry of Science, Technology and Environment. NC 827/2010 '' Drinking water. Sanitary requirements and sampling''National standardization office. Ministry of Science, Technology and Environment. Compulsory NC 492: 2006. Food Storage - General Sanitary Requirements. National standardization office. Ministry of Science, Technology and Environment. CUBAN STANDARD NC Compulsory 488: 2009.Cleaning and Disinfection in the Food Chain - General Procedures. National standardization office. Ministry of Science, Technology and Environment. CUBAN STANDARD NC Compulsory 456: 2006 Equipment and Utensils in Contact with Food - General Sanitary Requirements. National standardization office. Ministry of Science, Technology and Environment. CUBAN STANDARD NC Compulsory 455: 2006 Food Handling-General Sanitary Requirements. National standardization office. Ministry of Science, Technology and Environment. CUBAN STANDARD NC Compulsory 454: 2006 Food Transportation - General Sanitary Requirements. National standardization office. Ministry of Science, Technology and Environment. NC 133: 2002 (Organic and inorganic). Classification at source and elimination of micro-landfills.Sonia. Methodology for conducting plant evaluations (Conference). Havana, 2006. Oviedo Pérez, MT (2003). Proposal for an Environmental Preparation model as part of the EMS of tourist facilities. Slaughters. h 16-23, 50, 56, 60-61. Thesis (in option to the title of Master in Environmental Pollution. University of Matanzas. Cuba. UNEP. (1996-1998). Cleaner and cheaper options. Biennial report p. 48. National Program for Consumption, Sustainable and Efficient Production in the Use of Resources CITMA - CIGEA, Republic of Cuba 2010 - 2015. Havana, 2010. National Program to fight against environmental pollution 2009 - 2015. Ministry of Science, Technology and Environment. Havana, 2009. Cleaner production practice. Basic training module. Project:Priority actions to consolidate the protection of biodiversity in the Sabana - Camagüey ecosystem. CUB / 98 / G32 - CAPACITY 21.
Web pages consulted:
Frank Huerta López - frank.huertaarrobaehtv.mintur.tur.cu
Master in Integrated Management Sciences in Coastal Zones. University Specialist in Environmental Education and Globalization. Bachelor of Education. Geography specialty. Assistant Professor of Higher Education. Main Professor of the Professional Training System for Tourism. Twenty years of experience as a teacher in the direction and execution of the undergraduate and postgraduate professional pedagogical process. He teaches in the areas of Environmental Management, Guide Techniques, Nature Tourism and Communication. He has carried out more than twenty consultancies and consultancies related to Environmental Management in tourist facilities, obtaining satisfactory results. He has participated in the execution of several national and international environmental projects. The lines of research in which he works,It is related to sustainable tourism, environmental management and education.
Marta F. Martínez Rodríguez - marticamarrobaehtv.mintur.tur.cu
Master in Education. Assistant Professor with 26 years of experience in university education. Graduate in Geography. Specialty in Physical Geography. Main Professor of the Professional Training System for Tourism. She has been Head of Research Projects in environmental education and participated in the development of training modules for the GEF-UNDP Sabana - Camagüey Project. Teacher of the Diploma in Tourism Management. She has carried out more than twenty consultancies and consultancies related to Environmental Management in tourist facilities, obtaining satisfactory results. The lines of research in which he works are related to sustainable tourism, environmental management and education.
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