Low Carbon and Resource Efficient Action Plan for Accommodation in Saint Lucia
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Low Carbon and Resource
Efficient Action Plan for
Accommodation in Saint Lucia
PHOTO BY CHRISTOPHER WILLAN
Copyright © United Nations Environment Programme, 2019
This publication may be reproduced in whole or in part and in any form for educational or non-profit purposes without
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Environment Programme would appreciate receiving a copy of any publication that uses this publication as a source.
No use of this publication may be made for resale or for any other commercial purpose whatsoever without prior
permission in writing from the United Nations Environment Programme.
Disclaimer: The designations employed and the presentation of the material in this publication do not imply the
expression of any opinion whatsoever on the part of the United Nations Environment Programme concerning the
legal status of any country, territory, city or area or of its authorities, or concerning delimitation of its frontiers or
boundaries. Moreover, the views expressed do not necessarily represent the decision or the stated policy of the
United Nations Environment Programme, nor does citing of trade names or commercial processes constitute
endorsement. http://www.oneplanetnetwork.org/transforming-tourism
The full report should be referenced as follows: United Nations Environment Programme (2019). Action Plan for
Low Carbon and Resource Efficient Accommodation in Saint Lucia. Paris. Supported by:
Acknowledgements: This publication is a result of a series of workshops and multi-stakeholder consultations led
by United Nations Environment Programme within the framework of the ‘Transforming Tourism Value Chains in
Developing Countries and Small Island Developing States’ project. This project aims to accelerate more resource
efficient, low carbon development and is funded by the International Climate Initiative (IKI).
Authors: The Travel Foundation, United Nations Environment Programme (UNEP), Waste & Resources
UN Environment
Action Programme (WRAP), UNEP DTU Partnership, Saint Lucia Hotel and Tourism Association Inc based on a decision of the German Bundestag
promotes environmentally
(SLHTA). sound practices globally
and in its own activities. Our
United Nations Environment Programme would like to thank all those who contributed to this document
distribution policy aims to reduce
by providing valuable background, ideas, comments and examples. Specifically, UN Environment’s carbon footprint. The project Transforming Tourism Value Chains in Developing Countries and Small Island Developing
Partners of the Transforming Tourism Value Chains project: Carolina Fernandez, Terry Brown, Rebecca States to accelerate more resource efficient, low carbon development is part of the International
Armstrong and all other staff that contributed (the Travel Foundation); Bojana Bajzelj and Ffion Batcup Climate Initiative (IKI). The Federal Ministry for the Environment, Nature Conservation and Nuclear
(WRAP); and Denis Desgain and Sandra Roxana Aparcana Robles (UNEP-DTU Partnership). Safety (BMU) supports this initiative on the basis of a decision adopted by the German Bundestag.
Members of the Saint Lucia Stakeholders Advisory Group (STAG).
National STAG: Ms. Anne-Margaret Adams and Ms. Deepa Gidari (Ministry of Tourism, Information and
Broadcasting), Mr. Carl Hunter (The St Lucia Hotel & Tourism Association), Ms. Kasha Jn. Baptiste (Department
of Sustainable Development), Ms. Annette Leo (Department of Sustainable Development), Ms. Joanna Rosemond
(Saint Lucia National Trust), Mr. Brian Louisy (Saint Lucia Chamber of Commerce), Ms. Maria Fowel (Organisation of
Eastern Caribbean States, OECS), Mr. Caron Charlemagne (Massy Stores Supermarket), Ms. Donette Ismael (The
St Lucia Hotel & Tourism Association), Mrs. Eulampia Polius Springe (University of the West Indies Open Campus),
Mr. Victor Emmanuel (LUCELEC St. Lucia Electricity Services Limited), Mr. Cassian Henry (Saint Lucia Solid Waste
Management Authority), Mr. Thomas Scheutzlich (Department of Sustainable Development), Mr. Denell Florius
(Renewable Energy Association), Mr. Barrymore Felicen (Ministry of Agriculture, Fisheries, Physical Planning, Natural
Resources and Co-operatives), Mr. Jillian king-Portland (Saint Lucia Bureau of Standards), Mrs. Kurt Harris Dean (Sir
Arthur Lewis Community College), Mr. Earlrike Sadoo (Black Bay Small Farmers Co-op SOC LTD), Mrs. Zilta Leslie
(Water and Sewerage Company Inc), Ms. Sade Deane (Caribbean Youth Environment Network).
Regional STAG: Mr. Soleyn St. Clair (Antigua and Barbuda Ministry of Tourism, Economic Development, Investment
and Energy), Ms. Daphne Vidal (Discover Dominica Authority), Ms. Brenda Hood (Grenada Ministry of Tourism, Civil
Aviation and Culture), Ms. Patricia Maher (Grenada Tourism Authority), Mrs. Carlene Henry Morton (St. Kitts & Nevis
Ministry of Tourism), Ms. Yonette Belma (St. Vincent & the Grenadines Ministry of Tourism, Sports and Culture)
Ministry of Tourism: Hon. Dominic Fedee Minister of Tourism, Ms Aviva St Claire (Permanent Secretary Ministry of
Tourism) An initiative contributing to the network:
An initiative contributing to the network:
UNEP: Elisa Tonda, Helena Rey de Assis, Pablo Montes Iannini, Claire Thiebault, Feng Wang, Maëlys Nizan, Ignacio
Sánchez, Jordi Pon, Vincent Sweeney, Maria Alejandra Fernandez Garcia
UNEP would also like to thank all the participants of the consultation workshops for their ideas and comments.
Graphic design and layout: Richard Scott. Photos: Christopher Willan 2017
Ministerial Foreword
T
he tourism sector in Saint Lucia is a key driver of The Government of Saint Lucia will provide strong and
economic progress, contributing to the creation strategic governance, shaping policies and legislation to
of employment and business opportunities. incentivise action by the public and private sectors. This
However, tourism development also places Ministry intends to lead by example, supporting tourism
significant pressure on natural resources, and makes business to overcome the challenges and enabling them
a significant contribution to greenhouse gas (GHG) to make the transition to a low carbon sector – thereby
emissions and waste generation. This action plan calls contributing to the prosperity of Saint Lucia. This can only
for essential and urgent change at policy and business be effective, however, with support and engagement at
level to address these impacts and seeks to engage all business level, where partnerships, collaboration and mutual
stakeholders to work together to transform the tourism learning will be essential to truly transform the tourism
value chain. value chain. The programmes contained in this plan have
been developed based on those exact principles; inclusion,
It is our collective role and responsibility to ensure
collaboration and partnerships.
that tourism growth and economic development are not
realised at the expense of the natural environment and are The same principles should apply to the OECS region,
not dependent on ever increasing resource consumption. as the tourism industry is vital for all the members states.
Instead, we envision a tourism sector known for sustainable We must come together to develop strategic regional
production and consumption, energy efficient policies and policies, build capacity, share knowledge, infrastructure and
practices, adoption of renewable energies, responsible resources in order to protect our beautiful islands, unique
waste management, water conservation and reduced GHG tourism products and enhance the productivity of the region
emissions. for the benefit of all.
Progressive and strategic policy making has a crucial The challenge we face is significant, but it also offers an
role to play in decoupling tourism growth from carbon opportunity for leadership and ambition. This action plan
emissions and the consumption of natural resources. Such sets out a clear pathway; by travelling it together we will build
PHOTO BY CHRISTOPHER WILLAN
public sector leadership must be matched by commitment a thriving, sustainable, resource-efficient tourism sector that
and action from tourism value chain businesses, in order to safeguards not only our economic future but the natural
contribute to a sustainable future for Saint Lucia as a tourist environment on which it – and we – depend.
destination, the tourism industry and the wellbeing and Dominic Fedee
security of its residents. Minister of Tourism, Information and Broadcasting, Culture
and Creative Industries
SLHTA Foreword
T
he ability of tourism to exponentially increase what it is and its instructions incorporated into every level of
the resident population and market size of a public and private sector engagement.
destination is irrefutable. Small island developing
The Saint Lucia Hospitality and Tourism Association
states welcome this floodgate of economic
(SLHTA) commends our members for participating in
possibilities and the consequent impact on employment,
the discussions leading to the creation of this document.
linkages and cultural exchange. Notwithstanding these
We reaffirm our commitment to action and will continue
socio-economic promises however, the increased
to support our various organs such as our Tourism
environmental impact of mass tourism must be measured
Enhancement Fund, our SLHTA Environmental Committee
and attended to with haste if we are to safeguard these
and our SLHTA Chefs’ Table in their advocacy for sharing
ecosystems and leave a sensible legacy for future
best practices among our member and partners.
generations.
In many respects the work has only just started but we
But this logic is self-evident. The substantive challenge
are delighted with the collaboration of partners such as The
facing us now is the need to take massive action on the
Travel Foundation, the UN Environment Programme and
recommendations of the myriad of studies presented to
various other international bodies to create this blueprint
us, pointing to the critical importance of incorporating
for action. We look forward to expanding this relationship
sustainable tourism practices into our everyday business
and to holding our various constituents responsible for its
operations. Leadership by example becomes critical in
incorporation into our everyday operations. Together, we
order to shift the needle and create ripples of sustainable
can surely meet the targets which we have collectively set
practices across the economic landscape.
PHOTO BY CHRISTOPHER WILLAN
for ourselves.
The Low Carbon and Resource Efficient Action Plan for
Accommodation in Saint Lucia articulates such a game
plan and provokes leaders to champion actionable steps Mr. Noorani M. Azeez
to raise awareness, improve skills and build partnerships Chief Executive Officer
toward common goals. The document must be treated for Saint Lucia Hospitality and Tourism Association Inc.
Executive Summary
T
his action plan is for policy makers, destination Targets: Recommendations for hotels focus on rethinking needs,
planners and managers, and private sector ➔ 25% reduction in energy consumption of the for products and services as well as operations, the use of
industry stakeholders. It explains how to make the accommodation sector ambitious voluntary pledges, and initiatives to encourage
accommodation value chain more sustainable, ➔ 20% of energy consumed by the accommodation sector is the uptake of sustainable procurement practices to reduce
reducing the negative impacts of tourism, such as marine from renewable sources waste generation – particularly regarding plastic and food.
pollution and environmental degradation, and its high ➔ 30% reduction in the amount of waste generated by the Since the island is facing challenges posed by increasing
demands on natural resources. Taking action now will accommodation sector waste generation, such as limited infrastructure and land
secure a better environmental, social and economic future ➔ 100% reduction in single-use plastic procured by the constraints for waste management, businesses are also
for Saint Lucia. accommodation sector encouraged to collaborate with academies, research
Tourism is crucial not only for Saint Lucia but for the entire ➔ 50% reduction in food waste generated by the institutes and public sector partners to develop technologies
Organisation of Eastern Caribbean States (OECS) region, accommodation sector and relevant circular procurement approaches.
therefore this action plan also provides top-level regional To achieve these targets, the action plan focuses on energy and A third set of actions, namely Supportive actions, that are
recommendations. waste as priority areas, through two main programmes: relevant to both programmes, is also proposed.
The Saint Lucian accommodation value chain has been The implementation of the action plan will build upon, and
carefully mapped and analysed, including all activities that 1. Smart Energy. create synergies with, initiatives already underway in the
happen within a hotel and those needed to supply them, This programme aims to reduce the amount
areas of energy and waste reduction. Its effectiveness will
such as electricity generation. Where there was a lack of energy consumed by the accommodation
require local ownership and public and private partnership
of data from within Saint Lucia, proxy data from similar sector and its value chain. Recommendations for
including mutual learning and support, expertise-sharing
Caribbean islands, such as Antigua, British Virgin Island and government and its agencies focus on creating
and effective communication. To this end, an implementation
the Dominican Republic, has been used to complete the an enabling environment through measures such as adequate
plan is being developed in consultation with stakeholders.
analysis. policy formulation and enforcement. Incentives will be provided
to increase energy efficiency, promote electric vehicles for Finally, the recommendations for the OECS region
As a result, sustainability ‘hotspots’ within the
tourism-related transportation and improve renewable energy within this action plan focus on reduction of energy
accommodation value chain have been identified. Food
infrastructure. Recommendations for private sector businesses consumption and waste generation by scaling up the actions
production is associated with an estimated 43% of
focus on reducing fossil fuel consumption through increasing recommended for Saint Lucia. This includes the creation of
greenhouse gas (GHG) emissions, electricity generation
energy efficiency and use of renewables and developing regional forums to share energy and waste management
30%, and transportation related to tourism 9%.
solutions to reduce transportation of people and products. expertise, regional awareness-raising campaigns, provision
To track progress of the implementation of this action of information, training and resources at OECS level,
plan, six main targets have been established for the
2. Towards Zero Waste. adopting holistic approaches for sustainable energy
accommodation sector and its suppliers, to be achieved by development, and an integrated waste management system
This programme aims to reduce the amount
2030 from a 2020 baseline1: for the region taking advantage of economies of scale.
of waste generated by the accommodation
Overall target:
PHOTO BY CHRISTOPHER WILLAN
sector, working towards the goal of zero waste. Policies will also be reviewed and aligned, working towards a
30% reduction in GHG emissions associated with Recommendations for government and agencies low carbon and resource efficient OECS tourism industry. ■
the accommodation sector and its suppliers focus on improving waste management infrastructure and
fostering the recycling sector. It is about bringing stakeholders
together to develop solutions tailored to the accommodation
sector and its value chain.
1 The reduction targets for GHG emissions, energy consumption and waste generation will be measured against the Business-As-Usual (BAU) emissions projections in line with the
Nationally Determined Contribution of Saint Lucia.
Contents
SECTION 1
Introduction
I
SECTION 1 Introduction5 n 2017, overnight visitors to Saint Lucia totalled more
Working together
SECTION 2 Tourism and sustainability 6 than twice its resident population and, if cruise visitors
The development process of this action plan took over 18
are added, then the total number of tourists is almost
months and followed five key phases:
SECTION 3 Saint Lucia policy context 8 six times that of year-round residents. Tourism brings
SECTION 4 Priority hotspots in Saint Lucia’s tourism value chain 10 economic development as well as cultural and social 1. Identification and engagement of stakeholders at national
benefits, but its growth has also significantly increased and regional level to form the Stakeholder Advisory Group
SECTION 5 Targets 12 (STAG)1
greenhouse gas (GHG) emissions, pressure on energy and
SECTION 6 Taking action 14 water resources, and the creation of waste. 2. Data collection and analysis2
SECTION 7 Timeline 26 This poses a threat to the environment and to Saint Lucia as 3. Value chain mapping and identification of hotspots2
SECTION 8 Monitoring and evaluation of the action plan 28 a viable and desirable tourism product.
4. Stakeholder consultation process through workshops,
SECTION 9 The Action Plan and the SDGs 30 regular STAG meetings and bilateral meetings with key
The vision of this action plan is to support Saint stakeholders
SECTION 10 Summary of recommendations for Saint Lucia 32
Lucia to become a sustainable, competitive and
SECTION 11 Recommendations for the OECS region 34 resilient destination, a model of environmental 5. Drafting and validating the action plan
responsibility and stewardship of resources, The implementation of this plan will require collective
ensuring inclusive economic benefit and quality work and partnerships to guarantee its success and
of life for its citizens, whilst offering a distinctive sustainability. This action plan will be supplemented with an
Helpful definitions of terms used in the action plan and high-quality visitor experience. implementation plan developed in close collaboration with
A value chain is the entire sequence of activities or parties that provide products or stakeholders.
services used in tourism By transforming its tourism value chain to improve resource
efficiency and reduce GHG emissions, Saint Lucia will Who is the action plan for?
An environmental hotspot is an activity or process which accounts for a significant increase its competitiveness and resilience, and meet its ➔ Government ministries, agencies and departments
proportion of the negative environmental impact in the value chain national and international commitments to climate change ➔ Accommodation staff (management, procurement,
mitigation. operations)
The GHG Protocol Corporate Standard classifies a company’s GHG emissions into
three ‘scopes’: ➔ Tour operators
The two programmes of the action plan have a particular
➔ Accommodation sector suppliers
focus on energy and waste as priority areas, with solutions
• Scope I emissions are direct emissions from owned or controlled sources by a hotel ➔ Trade bodies and associations
that can be delivered through government strategy and
such us vehicles. ➔ Certification bodies
policy development.
➔ Non-governmental organisations
• Scope II emissions are indirect emissions from the generation of purchased energy These particular programmes were selected and designed ➔ Local communities
consumed by a hotel such as electricity used for air conditioning because: ➔ Universities and training institutions
• Scope III emissions are all indirect emissions that occur in the value chain (not ➔ they provide a comprehensive, multi-level process to
included in scope II) including upstream emissions, such as those generated during address priority hotspots identified by stakeholders; Context
the production of products and services that hotels purchase (e.g. imported food) and
➔ they align with the wider vision for Saint Lucia as well
downstream emissions such as those generated from hotel waste. Vision & targets
as its national, regional and international sustainability
obligations; and
Tourism sector hotspots
PHOTO BY CHRISTOPHER WILLAN
➔ they are considered the most appropriate and feasible in
the context of Saint Lucia. Action programmes National Next step:
Action Plan Implementation
plan
Recommendations
1 See acknowledgements
2 UN Environment (2018) Overview And Hotspots Analysis Of The Tourism Value Chain In Saint Lucia. http://www.oneplanetnetwork.org/sites/default/files/iki_country_report_saint_
lucia_final.pdf
4 UN ENVIRONMENT UN ENVIRONMENT 5
SECTION 2
Gros Islet
Tourism and Country and tourism facts Impacts of tourism
sustainability
POPULATION: AREA: GHG EMISSIONS:
Saint Lucia has a diverse tourism offer but is particularly
recognised as a luxury and boutique destination. Tourism 180,870 617 sq km 13%
GHG emissions estimated to be from tourism
has been the fastest growing sector over the last two World Resources Institute (2012). CAIT Climate Data Explorer. https://cait.wri.org/
these include emissions embedded in food and materials
profile/Saint%20Lucia
decades, replacing agriculture as the primary economic that hotels procure
mainstay. Overall visitor arrivals have increased by almost
Castries
30% in the last decade.
This success represents at the same time a threat to
the sustainability of the sector. The growth of tourism TOURIST ARRIVALS: PROJECTED GROWTH:
1.2m 3% p.a.
increases the demand for already scarce natural resources, WATER:
particularly energy and water, and the generation of waste,
with the subsequent increase of greenhouse gas emissions. Data source: Ministry of Tourism, 2018
17%
of water is consumed by the hotel sector
Decoupling tourism growth from carbon emissions is a
priority to minimise the negative impacts of tourism. In order
Infrastructure
to reduce those, it is crucial to understand their magnitude to challenges
establish appropriate and effective mitigation measures. ■
ENERGY:
98% of electricity from imported oil. Only
20%
of the commercial sector energy demand
2% from combustible renewables and
estimated to be from hotels
waste.
NUMBER OF LARGE HOTELS: NUMBER OF SMALL HOTELS: VILLAS & COTTAGES:
18 28 112
Soufriere Insufficient waste management and WASTE:
8%
recycling infrastructure. An estimated
44% of waste landfilled is recyclable.
OCCUPANCY RATES: NUMBER OF ROOMS: Nevertheless, the low volumes, low market
of national waste is produced by hotels
66% 5,078
price, lack of economic incentives and other
factors impact the viability of the recycling
sector.
Data source: Saint Lucia Hotel and Tourism Association, 2018
SAINT LUCIA EMITS:
Water supply, treatment and distribution
deficiencies produce water shortages.
CONTRIBUTION TO GDP: CONTRIBUTION TO GDP:
10.6%
15% (direct) 41.8% (indirect)
World Travel and Tourism Council, (2018), Travel & Tourism Economic impact in Saint Lucia, 2018. https://www.wttc.org/economic-impact/
Waste
0,647mt
CO2eq
(2013 data,
38.8%
Energy
NC3)
Vieux
DIRECT JOBS: INDIRECT JOBS:
Fort 30.5%
26.4% 50.8%
Transport
World Travel and Tourism Council, (2018), Travel & Tourism Economic impact in Saint Lucia, 2018. https://www.wttc.org/economic-impact/
6 UN ENVIRONMENT UN ENVIRONMENT 7
SECTION 3
Saint Lucia SECTOR Climate change and environment Tourism Waste Energy Water
policy context BODIES &
MANDATE
Ministry of Education, Innovation, Gender Relations and
Sustainable Development: Guides the making and implementation
Ministry of Tourism, Information
and Broadcasting: Directs
Saint Lucia Solid Waste
Management Authority
Ministry of Infrastructure,
Ports, Energy and Labour:
National Utilities Regulatory
Commission (NURC): Regulates
of policy and initiatives relating to climate change and environmental policy and manages tourism (SLSWMA): Manages, regulates, Responsible for the management the supply of utilities in St Lucia,
management. development incentives. controls and treats waste. and implementation of major public including water.
Saint Lucia has a number of international infrastructure and policy aspects
Sustainable Development and Environment Division (SDED): relating to port management, public
climate change mitigation commitments, which Responsible for the formulation of major national policy, strategy and Saint Lucia Tourism Authority: utilities, renewable energy and Water Resources Management
this action plan will support the country to fulfil. advisories on climate change and environmental management. Responsibility for product labour relations. Agency: Responsible for
development and marketing. managing, monitoring and
Saint Lucia, through its Nationally Determined National Climate Change Committee (NCCC): Provides advice National Utilities Regulatory measuring water resources,
Contribution (NDC)1 has set targets of 16% and support for, and monitors the implementation of, national climate Commission (NURC): Licensing and developing plans and allocation
and 23% greenhouse gas emission reductions, change programmes and activities. regulation of electricity generation schemes.
from all sources.
against business as usual projections, by 2025
National Environmental Commission (NEC): Advisory body to the Water and Sewerage Company
and 2030 respectively. In order to deliver them, Cabinet of Ministers for environmental management in Saint Lucia. Inc. (WASCO): Company owned
Saint Lucia will be required to reduce its energy by the Government which is
generation needs by 11% by 2025, and to Ministry of Sustainable Development, Energy, Science and responsible for developing and
Technology (MSDEST): Promotes: environmental management and managing water supply and
meet 50% of its energy requirements through innovative technologies; building capacity to adapt and mitigate the sewerage facilities.
renewables by 2050. impacts of climate change; and demonstrating the value of building a
green economy.
As the main economic driver, tourism can play
a key role in the achievement of national and
international targets. KEY National Adaptation Plan (NAP) 2018-2028 Saint Lucia Tourism Strategy Waste Management Act No 8 of Electricity Supply Act No. Water and Sewerage Act No. 14
POLICY and Action Plan 2013 advocates 2004 and Amendment Act. No 10 (1994) and Amendments, of 2005
This action plan is aligned with the strategies Climate Change Adaptation Policy (CCAP) (2015) provides a a strategy for St Lucia as a 10 of 2007. (Revised Edition, 2008)
framework for addressing the impacts of climate change in an destination which includes being Planned / in progress:
of the Saint Lucia government, its Ministry of
integrated manner across all key sectors. more energy efficient and more National Waste Management Cabinet Conclusion Nº464 National Wastewater
Tourism and other relevant Ministries, and aims climate sound. Strategy 2017 (1999) eliminating import duties Management Strategic Plan
to make sustainable practice ‘business as usual’ National Adaptation Strategy and Action Plan (NASAP) (2016 and consumption taxes on
to 2021) aims to address the anticipated adverse effects of climate Tourism Incentives Act renewable energy equipment. Rainwater Harvesting Pilot
in the tourism sector and its value chain. ■
change on the tourism sector. Program
Planned / in progress: National Energy Efficiency
National Environment Management Strategy (NEMS) (2004), Tourism Strategy and Action Labelling Standards (Air-
provides the broad framework for environmental management in Saint Plan review Conditioning units, tubular and
Lucia. compact fluorescent lamps).
Strategic Plan (2013 – 2017) for the Ministry for Sustainable National Energy Policy (2010)
Development, Energy, Science and Technology, intends to achieve and National Energy Plan
sustainable development on a platform of integrated and effective (2010), aims to create an enabling
environmental management. environment, both regulatory and
institutional, for the introduction of
Approved hydrochlorofluorocarbons (HCFCs) Phase Out indigenous renewable energy to
Management Plan. the national energy mix.
Ban on importation of Styrofoam, “selected plastic food service Saint Lucia National Energy
containers” June 1, 2019 Transition Strategy and
Integrated Resource Plan (2018)
Code of practice for Refrigerant and Air Conditioners developed in
draft form. Planned / in progress
Draft Electricity Services Bill
Planned / in progress:
Environmental Management Bill Draft Energy Efficiency Bill and
Regulations
Climate Change Bill
Draft Geothermal Development
The Management of Beverage Containers Bill Bill
1 United Nations Framework Convention on Climate Change (2015), Intended
Nationally Determined Contribution Under The United Nations Framework Convention
On Climate Change. https://www4.unfccc.int/sites/ndcstaging/PublishedDocuments/
Saint%20Lucia%20First/Saint%20Lucia's%20INDC%2018th%20November%20
2015.pdf
8 UN ENVIRONMENT UN ENVIRONMENT 9
SECTION 4
SCOPE III SCOPE I SCOPE III
Priority hotspots Transport Hotels & Restaurants operations Waste to landfill
5 6
in Saint Lucia’s 2
1 4 6
tourism value chain 33%
Other
Mapping out the tourism value chain provides the ‘big picture’ 9% Waste
related to the activities, stakeholders and impacts associated generated:
45%
with the tourism sector. Opportunities to reduce Organics
transportation and its emissions Opportunities to promote
This graphic shows a summary of the priority environmental 22%
Plastics circular procurement towards
issues or ‘’hotspots’’ identified throughout the value chain of
hotels and restaurants in Saint Lucia.
Food Production less consumption and
(Farming + Processing) waste reduction
It indicates where action should be focused to have the
largest effect on reducing GHG emissions and improving 3
resource efficiency. 41%
Other
Where there is a lack of data for the tourism sector in Saint
Energy
use: 48%
Marine environment
Lucia, some proxy data from similar islands such as Antigua,
the British Virgin Islands and the Dominican Republic was
Air
Conditioning 5
43%
used to complete the hotspot analysis
11%
Opportunities to source Refrigeration
& Kitchen
The three main areas with the highest GHG more sustainably
emissions are:
➔ Food production. Including farming and processing, food SCOPE II
accounts for around 43% of the GHG emissions associated
Electricity Generation
with hotels and restaurants.
➔ Electricity generation. Electricity that is purchased and
used by hotels and restaurants represents 30% of GHG GHG emissions Energy
emissions.
Water use Water
➔ Transportation related to tourism. Including food
Energy use Food
distribution and the domestic transportation of tourists 30% Opportunities to reduce hotel
accounts for 9% of GHG emissions.
energy use and waste Waste Waste
Opportunities to source more
Data source: Eora Version 199.82, 2013 (http://www.worldmrio.com/) Hotspots Other
renewable energy
PRIORITY HOTSPOTS 1 UN Environment (2018) Overview
IDENTIFIED IN SAINT 1 2 3 4 5 6 And Hotspots Analysis Of The
Tourism Value Chain In Saint Lucia.
LUCIA1 2 United4efficiency, (2018), Caribbean
Hotel and restaurant activities Tourism-related Primary production of produce Direct solid waste generation Waste and pollution from Food waste in hotels and Cooling Initiative (C-Cool) Concept
Each one of the using energy. transportation. and meat and dairy products. in hotels and restaurants. single use items. restaurants. Paper.
numbered boxes to the 3 Information provided by the Saint
Lighting, heating, ventilation and Transportation associated with GHG emissions from the rearing Solid waste from hotels has Waste from single-use plastic Organic material represents 45% Lucia Solid Waste Management
right represents a air conditioning (HVAC). Air tourism includes distribution of of livestock. Use of fertilizers and remained constant, averaging products creating litter and of waste in Saint Lucia. Some Authority (2019)
significant environmental 4 Saint Lucia Solid Waste
conditioning in Caribbean hotels food products (60-65% of the methane from organic waste. 8% for the last 5 years3 . marine pollution, damaging hotels surveyed in Saint Lucia Management Authority, (2017) Saint
impact hotspot identified is estimated to account for 48% food used in tourism is imported) Fuel use for in-field operations Organic material represents natural environments and marine divert food waste towards animal Lucia Waste Management Strategy
by project partners and of electricity bills2. and transportation of tourists and energy used in processing, 45%, plastics 22% and paper life. Plastic waste acounts for an rearing, although there is room
tourism stakeholders in participating in tours, excursions chilling, freezing. Water used for and paperboard 10% of total estimated 22% of national waste, for improvement to spread such
Saint Lucia. or using taxis and hire cars livestock and to grow crops. waste landfilled. Only 16% of most of this is plastic bottles. practices across the entire
(excluding international travel). In-field, unharvested and waste is recycled, mainly sector and to minimise food
post-harvest crop waste metals and oil4. waste at source.
estimates are up to 20%.
10 UN ENVIRONMENT UN ENVIRONMENT 11
SECTION 5
Targets 2020 2025 2030 SDGs Hotspots
GHG emissions
To help track progress, the following targets to be The headline target is to reduce the GHG emissions Accommodation providers
20% reduction 30% reduction
achieved by 2030 from a 2020 baseline have been set in
consultation with local stakeholders:
associated with the accommodation sector and its
suppliers by 30 % by 2030 from a 2020 baseline1, this
representing at least 30% of
in GHG emissions in Scope I – III2 in GHG emissions in Scope I – III2
1 2
rooms are monitoring GHG
is in line with the national GHG emissions target. emissions.
(fuel, electricity, food, waste). (fuel, electricity, food, waste).
3 4
30% reduction in GHG emissions associated Analysis carried out in the preparation of this action
with the accommodation sector and its plan suggests that this target can be mostly achieved 5
through interventions that have positive financial
suppliers1
returns for hotels and that are readily available, such as
25% reduction in energy consumption of the replacing air conditioning units with more efficient ones
accommodation sector and reducing food waste.
20% of energy consumed by the accommodation sector is
Energy
from renewable sources 1 2
Most of the energy consumed by hotels comes from Accommodation providers
15% reduction 25% reduction
30% reduction in the amount of waste generated by the
accommodation sector
fossil fuels. According to the audits carried out with
hotels in Saint Lucia and other Caribbean hotels under
representing at least 30% of
rooms are monitoring energy
in the energy consumption of the in the energy consumption of the 3
accommodation sector accommodation sector.
the CHENACT3 programme this target can easily be consumption .
100% reduction in single-use plastic procured by the achieved by implementing a Utility Management Plan
accommodation sector that includes energy efficiency and renewable energy
50% reduction in food waste generated by the
solutions.
10% of energy 20% of energy 1 2
accommodation sector consumed consumed
by the accommodation is from
renewable sources.
by the accommodation sector is
from renewable sources.
3
They have been set using regional studies and international
case studies and they are aligned with national targets and
international commitments pledged by Saint Lucia. These
targets were validated by local stakeholders.
Solid waste
The following table provides a five-year breakdown of
the targets and illustrates their relation to environmental
Improper waste management causes air, water and soil
pollution, discharging carbon dioxide and methane into
Accommodation providers
representing at least 30% of
20% reduction
in the amount of waste generated
30% reduction
in the amount of waste generated
3 4
hotspots and the Sustainable Development Goals. The
5 6
the atmosphere and chemicals and pesticides into the rooms are monitoring waste.
by the accommodation sector. by the accommodation sector.
monitoring and evaluation of these targets is described in earth and groundwater. Reducing waste generation will
Section 10. ■ mean that supplies and materials are being used more
efficiently and the costs of disposal are reduced.
Plastic waste
Up to 80 percent of ocean plastic pollution worldwide Accommodation providers
representing at least 30% of
75% reduction 100% reduction 4 5
comes from land sources4. This target aims to eliminate in single-use plastic procured by in single-use plastic procured by
selected single-use plastics items (such as plastic rooms nights are monitoring
the accommodation sector. the accommodation sector.
single-use plastic procurement.
1 The reduction targets for GHG emissions, energy consumption and waste generation will straws, cups and cutlery) all together, focusing on
be measured against the Business-As-Usual (BAU) emissions projections in line with the procurement and therefore ultimately reducing plastic
Nationally Determined Contribution of Saint Lucia.
waste. Indispensable single-use items should be
2 This target focuses on the elements within scope 3 that are associated with the largest
amounts of GHG emissions, which according to the Eora global supply chain database replaced with environmentally friendly alternatives.
(https://www.worldmrio.com) are waste and purchased food. These are also the parts of the
value chain that accommodation providers can easily influence within their own activities
such as through implementing sustainable procurement and reducing the generation of
waste. Food waste
3 Caribbean Hotel Energy Efficiency Action Programme (CHENACT), (2012), Energy Accommodation providers
25% reduction 50% reduction
4 6
Efficiency and Micro-Generation in Caribbean Hotels Consultancy Final Report
A recent study5 showed that 42 hotels measuring food
http://www.caribbeanhotelandtourism.com/downloads/CHENACT-Final-Report.pdf waste were able to reduce it by an average 21% in one representing at least 30% of
in amount of food waste in amount of food waste
4 Alessi. et al., (2018). Out of the plastic trap: saving the Mediterranean from plastic pollution. year, suggesting that a 50% reduction in ten years – in line rooms are monitoring food waste.
WWF Mediterranean Marine Initiative, Rome, Italy. p.8. https://wwf.fi/mediabank/11094.pdf.
generated by the accommodation generated by the accommodation
(Original source: Andrady A.L, 2011, Microplastics in the marine environment. Mar. Pollut.
with SDG target 12.3 – is feasible. Hotels made $7 profit for sector. sector.
Bull., 62, 1596-1605) every $1 invested in reducing food waste. Reducing food
5 Clowes et al, 2017, The Business Case for Reducing Food Loss and Waste: Hotels, waste at source, redistribution and diverting it for animal
Champions 12.3. https://champions123.org/the-business-case-for-reducing-food-loss-
and-waste-hotels/
feed all count towards meeting the target.
https://champions123.org/the-business-case-for-reducing-food-loss-and-waste-hotels/
12 UN ENVIRONMENT UN ENVIRONMENT 13SECTION 6
Taking action GOAL To reduce by 30% the GHG emissions associated with the accommodation sector and its suppliers Scope I – III (fuel, electricity, food, waste)
To support Saint Lucia in achieving these targets towards a more
sustainable tourism sector, this action plan proposes two main
OUTCOMES
programmes: 25% energy consumption 20% of energy consumed by the 30% reduction in amount 50% reduction in food waste from
TARGETS
1. Smart Energy. This programme aims to reduce the amount of reduction by the accommodation accommodation sector is from of waste generated by the the accommodation sector
AND
energy consumed by the accommodation sector and its value sector renewable sources accommodation sector
chain. Recommendations for government and agencies focus
on creating an enabling environment through measures such as 100% reduction in single-
adequate policy formulation and enforcement. Incentives would
use plastic procured by the
be provided to increase energy efficiency, promote the use of
accommodation sector
electric vehicles for tourism-related transportation and improve
renewable energy infrastructure. Recommendations for private
sector businesses focus on reducing fossil fuel consumption
SUB-OUTCOME
through increasing energy efficiency and use of renewables and
developing solutions to reduce transportation of people and
products. Increased Increased Reduced Increased Reduced Increased Increased consumption of
energy consumption of fossil fuel consumption waste recycling of sustainable products and services
2. Towards Zero Waste. This programme aims to reduce the
efficiency sustainable products consumption and production generation waste (i.e. alternatives to single use items)
amount of waste generated by the accommodation sector,
and services (i.e. of renewable
working towards the goal of zero waste. Recommendations
for government and agencies focus on improving waste energy equipment, energies
management infrastructure and fostering the recycling sector, electric vehicles).
bringing stakeholders together to develop solutions tailored to
the accommodation sector and its value chain.
Recommendations for hotels focus on rethinking needs,
products and services as well as operations, the use of ambitious
voluntary pledges, and initiatives to encourage the uptake of
Smart Towards
sustainable procurement practices to reduce waste generation – PROGRAMMES Energy Zero Waste
particularly regarding plastic and food. Since the island is facing
challenges posed by increasing waste generation, such as limited
infrastructure and land constraints for waste management,
HOTSPOTS 1 2 3 3 4 5 6
businesses are also encouraged to collaborate with academies,
research institutes and public sector partners to develop
technologies and relevant circular procurement approaches. 1. Manage and report energy consumption 1. Reduce waste generation
2. Increase energy efficiency through appropriate technologies 2. Halve food waste
Both programmes include actions to: increase awareness of
energy and waste issues and solutions; provide training, tools
ACTIONS 3. Reduce energy use through behavioural change 3. Eliminate single-use plastics
4. Increase the consumption of sustainable energy 4. Foster recycling
and resources; support collaborative action across and between 5. Adopt sustainable building and construction practices
sectors; create a supportive policy environment; establish 6. Sustainable transportation
adequate monitoring and reporting systems; and share good
practice and lessons learned. See section 9 for a summary of the
1. Implement awareness raising campaigns for the accommodation sector
recommendations under these headings.
2. Develop reporting mechanisms to identify tourism’s contribution to the NDCs and SDGs
It is important to note that there are already several initiatives 3. Create incentives for sustainability certification, hotel classification systems and standards
and programmes in Saint Lucia underway in the areas of energy 4. Upskill public sector to support the private sector to adopt more sustainable practices
efficiency and waste reduction. The implementation plan that will
5. Mandatory responsibilities and policies for importers to increase consumption of sustainable products and services
complement this document will take these initiatives into account,
6. Review national strategies and integrate sustainability
building upon them and establishing relevant synergies. Finally, a
7. Introduce ´Sustainability Awards´ for hotels
framework will be provided to monitor and evaluate the progress Supportive 8. Develop voluntary charters to cut energy and waste
of this action plan as well as the effectiveness of the actions set
out in each programme. ■
actions 9. Conduct market-readiness analyses on resource-intensive products to establish sustainability criteria
(for both energy and waste) 10. Develop sector-wide sustainability training, resources and policy development
11. Build capacity of corporate buyers to increase the uptake of sustainable procurement practices
12. Implement bulk purchasing systems for sustainable products and services to enable economies of scale
14 UN ENVIRONMENT UN ENVIRONMENT 15Affairs and the Public Service Stakeholders: Increase the consumption of
➔ Saint Lucia Chamber of Commerce
➔ Ministry of Tourism Information, Broadcasting, Culture &
➔ Ministry of Infrastructure, Ports, Energy and Labour
➔ National Utilities Regulatory Commission
sustainable energy
Smart Energy Creative Industries
➔ Department of Sustainable Development
➔ St. Lucia Electricity Services Limited (LUCELEC)
➔ Department of Sustainable Development
➔ Saint Lucia National Trust Encouraging the private sector to invest in renewable energy
reduces fossil fuel consumption and increases the share of
➔ Ministry of Finance, Economic Growth, Job Creation, External
➔ Hotel and business associations Affairs and the Public Service renewable energy available on the national grid.
Manage and report energy ➔ Universities and training institutions
➔ Accommodation providers
➔ Ministry of Tourism Information, Broadcasting, Culture &
Creative Industries Government and agencies:
consumption ➔ LUCELEC ➔ Enhance incentives for the accommodation sector to install
➔ Saint Lucia Chamber of Commerce renewable energy technologies such as solar heaters and
A set of actions to enable businesses to put in systems to Increase energy efficiency ➔ Hotels and business associations photovoltaic solar panels through tax credits or other fiscal
instruments.
increase energy efficiency and reduce costs, whilst encouraging
the monitoring and reporting of consumption.
through appropriate ➔ Accommodation providers
➔ Finalise and enact the Service Bill, including the introduction
technologies of a Feed-in tariffs (FITs) scheme and increasing the current
limit of 25 kilowatts that can be exported to the grid by
Government and agencies: Reduce energy use through producers to make investment viable.
➔ Develop an energy and GHG emissions reporting
framework for the accommodation sector to encourage
These actions aim to increase access to highly energy-efficient
devices and appliances to enable the private sector to retrofit
behavioural change ➔ Improve and increase solar energy infrastructure.
consumption monitoring and reduction. ➔ Develop a pilot project for biogas production using
their energy technologies and systems.
➔ Introduce mandatory energy audits for large hotel groups, Engaging staff and guests to promote behaviours that improve food waste, green waste and sewage in partnership with
energy performance. accommodation providers and other value chain businesses (i.e.
resorts and hotel chains including their suppliers, encouraging Government and agencies:
reporting from all consumers (emphasising cost saving farmers, food suppliers).
➔ Finalise and enact the Energy Efficiency Bill to ensure
Government and agencies:
incentives). minimum energy performance standards are established.
➔ Provide businesses with feedback on their energy use, Accommodation sector:
➔ Incentivise uptake of energy certification by providing ➔ Encourage the accommodation sector to procure energy
including how their energy consumption compares with similar ➔ Assess the potential for introducing renewable energy
training on energy management and energy auditing for hotels efficient products and services by:
accommodation. This can strongly influence behaviour change systems such as solar heaters and photovoltaic solar panels
and by facilitating partnerships with energy auditing specialists. - developing a list of relevant sustainable procurement
(i.e. commented energy bills). and then integrate renewable energy systems where feasible.
➔ Influence the creation of Energy Services Companies criteria
➔ Assess the potential of using food waste, green waste and
(ESCOs) for energy auditing and the implementation of - supporting and incentivising the implementation of labels Accommodation sector: sewage to produce biogas for cooking and other activities and
recommendations and promote their benefits within the and certification systems that incorporate sustainability in ➔ Promote positive behaviour change in staff and guests, implement biogas systems where feasible.
accommodation sector. These can be financed by cost savings their criteria building on awareness-raising campaigns. ➔ Train staff in the maintenance of renewable energy
related to energy reductions. - providing information on product availability, finance ➔ Real-time displays should be installed in staff areas, feeding systems to maximise efficiency. Equitable opportunities
➔ Increase the number of certified energy auditors by mechanisms, and consumer advice online reports of energy use. and access to training and resources for all relevant staff,
providing incentives and support to obtain certification. - enhancing incentives to buy energy efficient equipment (i.e. ➔ Improving staff and tourists’ energy behaviours by testing irrespective of gender or ethnicity should be provided.
air conditioning and lighting) or tax credits to green energy different campaigns, training, and approaches.
Accommodation sector: certified accommodation providers ➔ Train accommodation providers’ staff (as per Energy Stakeholders:
➔ Implement an energy management system to increase ➔ Incentivise the uptake of cooling as a service, and Management System section, above). Equitable opportunities ➔ Ministry of Infrastructure, Ports, Energy and Labour
efficiency and reduce consumption (i.e. ISO 50001). retrofitting old and inefficient cooling and refrigeration systems. and access to training and resources for all relevant staff, ➔ National Utilities Regulatory Commission
➔ Provide training, tools and resources to staff relating to
irrespective of gender or ethnicity should be provided. ➔ Renewable Energy Division, Ministry of Sustainable
energy efficiency and monitoring and reporting of energy Accommodation sector: Development, Energy, Science and Technology
consumption and associated GHG emissions. Equitable ➔ Review existing equipment such as air conditioning, kitchen Stakeholders: ➔ Renewable Energy Association of Saint Lucia
opportunities and access to training and resources for all equipment, laundry, lighting, etc. and assess opportunities to ➔ Ministry of Tourism Information, Broadcasting, Culture & ➔ Saint Lucia Solid Waste Management Authority
relevant staff, irrespective of gender or ethnicity should be replace them with more efficient alternatives. Creative Industries ➔ Water and Sewerage Company Inc.
provided. ➔ Collaborate with the public sector to establish minimum ➔ Saint Lucia Tourism Authority ➔ Ministry of Finance, Economic Growth, Job Creation, External
➔ Set targets to reduce energy consumption, and operating performance for air conditioning equipment in hotels and ➔ Ministry of Infrastructure, Ports, Energy and Labour Affairs and the Public Service
costs, reviewing progress periodically. the feasibility of banning the procurement of non-efficient ➔ National Utilities Regulatory Commission ➔ Ministry of Tourism Information, Broadcasting, Culture &
➔ Report and publicise energy consumption and GHG equipment by commissioning a market readiness analysis, ➔ Saint Lucia National Trust Creative Industries
emissions through corporate sustainability reports and looking at both demand and supply in the local market. ➔ Hotels and business associations ➔ LUCELEC
proposed national reporting framework. ➔ Incorporate energy efficiency criteria, such as climate ➔ Accommodation providers ➔ Hotels and business associations
friendly refrigerants or minimum energy efficiency ratio (EER),
Stakeholders: ➔ Accommodation providers
and other sustainability criteria, such as locally availability,
➔ Ministry of Infrastructure, Ports, Energy and Labour ➔ Universities and training institutions
take-back systems or reduced packaging, into procurement
➔ National Utilities Regulatory Commission specifications for equipment.
➔ Ministry of Finance, Economic Growth, Job Creation, External
16 UN ENVIRONMENT UN ENVIRONMENT 17Adopt sustainable building and Sustainable tourism-related
construction practices transportation
Sustainable construction practices lower operating and Optimising tourism-related transportation, of goods, services
maintenance costs whilst optimising resource efficiency and tourists, will benefit the environment, the local economy and
and respecting the natural environment. They also provide improve quality of life for residents.
innovative design ideas.
Government and agencies:
Government and agencies:
➔ Facilitate discussions between relevant stakeholders to
➔ Facilitate dialogue between hotel owners, developers and
establish viable strategies to reduce the number of vehicles
designers and encourage them to work together to provide
on the road and to increase the use of electric vehicles. This
creative solutions to embrace green building.
could include establishing partnerships between hotels and
➔ Provide training for builders, planners and architects
tour operators to improve transportation efficiency.
on Leadership in Energy and Environmental Design
➔ Promote existing incentives for the purchasing of electric
(LEED), sustainable building practices applied to design
vehicles within the accommodation sector and its suppliers.
and renovation of hotels. Equitable opportunities and access
➔ Ensure adequate infrastructure to charge plug-in electric
to training and resources for all relevant staff, irrespective of
vehicles.
gender or ethnicity should be provided.
➔ Promote local products to reduce transportation of goods
➔ Ensure relevant legislation and standards such as the
supplied to hotels.
Building Code include minimum energy efficiency measures
with mandatory implementation.
Accommodation sector:
➔ Collaborate with tour operators, transport companies and
Accommodation sector:
other stakeholders to increase efficiency of vehicle use by
➔ Provide training to maintenance and other relevant staff on
pooling equipment
green building practices. This should include ensuring equitable
➔ Assess the viability of investing in electric vehicles.
opportunities and access to training and resources for all
➔ Reduce miles travelled by procured goods, particularly
relevant staff, irrespective of gender or ethnicity.
food, and support the local economy by introducing
➔ Promote the application of green building criteria for
sustainable procurement criteria to ensure products are
hotel design and/or refurbishing, such as eco-friendly
procured locally where possible.
building materials and systems including: alternatives made
of recycled content or that use less energy to manufacture
Stakeholders:
than conventional ones; natural lighting; rainwater harvesting
➔ Ministry of Infrastructure, Ports, Energy and Labour
systems; and living barriers and roofs.
➔ Ministry of Tourism Information, Broadcasting, Culture &
Creative Industries
Stakeholders:
➔ Saint Lucia Tourism Authority
➔ Saint Lucia Standards Bureau
➔ Saint Lucia Chamber of Commerce
➔ Ministry of Infrastructure, Ports, Energy and Labour
➔ Hotels and business associations
➔ Ministry of Tourism Information, Broadcasting, Culture &
➔ Accommodation providers
Creative Industries
➔ Tour operators and transportation companies
➔ Saint Lucia Tourism Authority
➔ Saint Lucia Chamber of Commerce
➔ Hotels and business associations According
➔ Accommodation providers to the CHENACT
report, investment in
energy conservation measures
such as energy efficiency and
PHOTO BY CHRISTOPHER WILLAN
renewable energies technologies
by hotels in Saint Lucia can provide
benefits with internal rate returns
in one or two years up to
1 Caribbean Hotel Energy Efficiency Action Programme (CHENACT), (2012), Energy
140%1.
Efficiency and Micro-Generation in Caribbean Hotels Consultancy Final Report
http://www.caribbeanhotelandtourism.com/downloads/CHENACT-Final-Report.pdf
18 UN ENVIRONMENT UN ENVIRONMENT 19capacity of infrastructure to process segregated waste.
➔ Promote staff/guest use of waste separation and
monitoring procedures through appropriate signposting and
Towards communications. Identify priorities and needs of minorities
groups dealing in waste separation and segregation to address
Zero Waste
and prevent risks of waste exposure.
➔ Report and publicise waste generation through corporate
sustainability reports and the proposed national reporting
framework.
Reduce waste generation Stakeholders:
➔ Saint Lucia Solid Waste Management Authority
Promoting segregation, monitoring and reduction of waste, as ➔ Department of Sustainable Development
well as providing adequate recycling services, will support the ➔ Ministry of Tourism Information, Broadcasting, Culture &
accommodation sector to substantially reduce the amount of Creative Industries
waste it sends to landfill. ➔ Ministry of Infrastructure, Ports, Energy and Labour
➔ Hotel and business associations
Government and agencies: ➔ Universities and training institutions
➔ Create a system for monitoring waste reduction across the ➔ Accommodation providers
accommodation sector by:
- Conducting a baseline/audit of the weight and types of
waste generated
- Implementing a pilot project on the feasibility of
Halve food waste
a mandatory reporting scheme (for instance, as a
requirement for renewing hotel licences) Introducing and promoting soft measures for food waste
- Creating and promoting a mandatory waste reporting reduction significantly reduces costs and GHG emissions.
scheme
➔ Support reduction in the amount of waste landfilled by Government and agencies:
creating incentives and penalties (i.e. landfill tax) and improved ➔ Support the development of partnerships between
waste management infrastructure. accommodation providers, farmers and NGOs to reduce the
➔ Develop partnerships between public, private and third amount of food waste generated and going to landfill.
sectors to facilitate recycling initiatives. ➔ Promote the benefits and economic opportunities of
➔ Review the national waste management strategy to agricultural composting, using food and garden waste from
improve regulation, infrastructure and services. hotels within farms for own use and/or to sell, thus decreasing
➔ Collaborate with the OECS region to find common solutions the use of imported inorganic fertilizers.
and to strengthen regional linkages for the management of
Accommodation sector:
waste.
➔ Segregate and monitor food waste and establish targets for
➔ Engage hotels in the Saint Lucia Solid Waste Management
reduction and continual improvement.
(SLSWMA) pilot project for segregated waste collection.
➔ Train staff on food waste reduction including measures
➔ Facilitate the introduction of a segregated waste
such as minimising food waste while cooking, monitoring and
management service for the tourism sector through
reviewing plate portions, tracking the popularity of dishes,
consultation, training and improved infrastructure to support the
and encouraging staff to take unused food home. This should
uptake of recycling.
include ensuring equitable opportunities and access to training
Accommodation sector: and resources for all relevant staff, irrespective of gender or
➔ Train staff on waste management procedures including ethnicity.
➔ Establish local partnerships to support alternatives to
PHOTO BY CHRISTOPHER WILLAN
segregation, disposal, monitoring and reporting and estimation
of GHG emissions from waste. This should include ensuring sending food waste to landfill i.e. with farmers for anaerobic
equitable opportunities and access to training and resources for digestion, or local NGOs for food donations.
all relevant staff, irrespective of gender or ethnicity. ➔ Train staff in food safety and hygiene principles for
➔ Introduce procedures to reduce the amount of waste donation of food to local communities and people in need and
generated across the different waste streams through for food waste storage.
elimination and substitution. This should be aligned to the ➔ Increase agritourism linkages to optimise local purchasing
20 UN ENVIRONMENT UN ENVIRONMENT 21You can also read
