Code of Sustainable Best Practice
Businesses who sign up to the code of best practice undertake to:
1. Reduce waste and maximise recycling
2. Use energy as efficiently as possible
3. Conserve water and minimise its use
4. Source produce, supplies and services locally
5. Employ local people as far as possible and support the local economy
6. Encourage use of transport alternatives to the car
7. Minimise activities or operations which cause pollution
8. Protect and encourage appreciation of wildlife and the natural environment
VisitNorwich plans to launch this Code of Best practice in April 2007.
Ideas for being more sustainable
The following is a checklist of ideas for sustainable operations for tourism businesses:
1. Energy
• Low energy appliances – low energy fridge freezer can typically save up to £76 p.a.
• Hot Water - use timers, radiator thermostats
• Temperature controls – timers, thermostats
• Lighting – low energy light bulbs - 18w bulb replacing conventional 100w bulb 8 hrs per day saves £16.76 pa
• Insulation – loft spaces, cavity walls, windows
• Power use – switch off, don’t leave on standby – one TV off standby can save £10 pa; photocopier left on overnight = cost of 5,300 copies
• Switch to a renewable electricity tariff – see www.uswitch.com - or seek free advice on how to reduce energy consumption from www.hospitableclimates.org.uk
• Consider renewable energy sources – solar lighting, solar heating of hot water, wind turbines, etc. NB grants available and technology falling in price
2. Water/cleaning
• Toilets – use a brick to reduce cistern capacity – 12l cistern reduced to 10l can save £11 pa
• Use environmentally friendly cleaning products
• Rainwater harvesting – use water butts for watering garden
• Use controls on taps and valves to minimise water use
• Consider waterless urinals or compost loos for new developments
3. Purchasing
• Purchase from local businesses/suppliers to strengthen a sustainable local economy
• Source local food and drink
• Use organic products – an organic veggie box delivery service will not only provide fresh organic food it will also cut down on food miles
• Promote local crafts
• Use recycled products – toilet paper, plastic garden furniture, stationery, etc
• Avoid over-packaged products
• Ensure wood products are FSC accredited
• Use Fair Trade products where possible
4. Waste
• Recycling – make use of local authority recycling schemes (bottles, glass, paper, plastic, packaging, etc)
• Composting – place all organic matter in your garden compost
• Soap dispensers – replace individual toiletry products with refillable dispensers
• Re-fill/re-cycle printer cartridges
• Reduce use of plastic bags – use recycled, paper or bio-degradable bags or ‘bags-for-life’
5. Transport
• Encourage public transport use – offer info about local bus and rail services
• Promote local bicycle hire and offer facilities for cyclists (see VisitBritain’s ‘Welcome Cyclists’ scheme)
• Promote local walks
• Promote sustainable water-based transport, e.g. canoeing, sailing (see Broads Authority sustainable tourism itineraries)
• Stock maps and guides promoting alternative transport options
• Consider using alternative fuel vehicles for your business
6. Wildlife and landscapes
• Provide information about local nature reserves/wildlife havens (e.g. Norfolk Wildlife Trust, Royal Society for Protection of Birds, British Trust for Ornithology)
• Promote local nature walks and trails
• Develop itineraries to encourage walking-based enjoyment of local facilities
7. Employment and economy
• Employ/train local people
• Develop year-round tourism offer – to spread the benefits/impacts across the year – e.g. by addressing different markets
• Develop new sustainable tourism product
• Encourage greater contribution to and involvement by local communities