waste category

best single resource management programme

imvelo awards 2012 entry

and man created the plastic bagand the tin and aluminium can...

...and the cellophane wrapper and the paper plate, and this was good because Man could then take his automobile and buy all his food in one place and He could save that which was good to eat in the refrigerator and throw away that which had no further use. And soon the earth was covered with plastic bags and aluminium cans and paper plates and disposable bottles and there was nowhere to sit down or walk, and Man shook his head and cried: “Look at this God awful mess.”

by Art Buchwald.

For more detailed information, visit our website www.vineyard.co.za.

introduction

The Vineyard Hotel & Spa is a privately owned Hotel, situated in the leafy Southern Suburbs of Cape Town.

The Hotel has 207 guest rooms, a spa and a health & fitness centre. In addition to this the Hotel also has four restaurants (the Square, Garden Lounge, Splash Café and Myoga), an indoor and outdoor swimming pool and a conference centre with seven conferencing rooms.

The Hotel is situated in 7.5 acres of magnificent gardens.

Our Green Vision is: We work in harmony with the environment and the community, and in partnership with our stakeholders.

We Value: Sustainable Growth, Profitability & Success - Long term success through partnership with employees, guests and the community.

aimThe main aim of the Hotel’s waste policy is to reduce the volume of waste that goes to landfill to a minimum with the end goal being zero waste to landfill.

The period of this submission is July 2011 to June 2012. This has been a process since 2003 hence we have included some of our history. We have managed to reduce our waste to landfill in April 2003 from 336 wheelie bins and 58 loose bags to197 bins to landfill in April 2007 and 53 bins to landfill in June 2012.This equates to in excess of 96% reduction in waste to landfill in9 years while our average occupancy has constantly been growing and we have added an additional 41 rooms over this period.

Waste reduction is an intergral part of our sustainabilty policy.

green leaf eco certifiedThe Vineyard Hotel & Spa has recieved a Green Eco-Rating from Green Leaf Eco-Rating program.

waste reduction initiativesWaste Minimisation Facility

• InApril2003ourwasteremovalcompanyremoved336x240litrewastebinsand 58 loose bags and in June 2003 they removed 255 x 240 litre bins and 30 loose bags. The contractor was visiting our site 7 days per week and removing almost 12 bins per day.

• InSeptember2003wecontractedawasteminimizationcompanySaveAll. Prior to this we were doing a minimum amount of recycling.

• WhenSaveAllstartedweimplementedarigorousrecyclingprogrammewhichhas reduced our waste to landfill significantly. By January 2004 we had reduced the pickups from 7 per week to 4 per week and the volumes had dropped significantly to 132 x 240 litre bins. The cost of removing the 336 bins was very close to the new rate with 4 pickups per week and the cost of having a permanent person in the waste room 7 days per week.

• AsofMarch2007wehaveestablishedagoodworkingrelationshipwith pig farmer who now removes all green food waste 7 days per week.

• InJune2009SaveAll,ourwasteminimizationcompany,wasabsorbedbyWastePlan. They provide a more inclusive service which includes a live website to view your waste and recyclable figures, management of the site and regular visits, on-site weighing of the waste, disposal of hazardous waste and recycling of e-waste.

• June201253binshasbeensenttolandfilland96%ofourwasterecycled.

• Signagewasinstalledinthefaciltywithaflowchartexplaingexactly where all the different recyclables must be dropped off. • Wecommunicateourwasteminimisationtoourguestsby: - The battery and the cork collection boxes in the foyer. - Living green facebook page and the green TV channel in the rooms. - Information in the guest folder in the rooms.

Compact fluorescent and fluorescent bulbs are collected and crushed on-site. When the crusher is full WastePlan will take this hazardous waste and have it disposed of at a recognised landfill site and a safe disposal certificate will be issued. This is also available to our staff and the community for the disposal of their spent CFL bulbs from home.

Microbial solution called EM (Effective Microbes). This is dosed into the fat traps and drains and it digests and breaks down the fats in the pipes thus keeping the pipes clean of blockages, free from odour and it prevents fats from entering the municipal sewerage line. This is also used to spray on the waste to reduce odours and for cleaning of the bins.

Batteries are collected from the Hotel, staff and guests and removed from site by WastePlan for safe disposal and a certificate is issued.

Our waste area is in a very visible area and we advertise on the external wall how many kilograms of waste were recycled the previous month.

WastePlan has erected signage in the waste room to further simplify the process and so improve the recycling of our waste.

All staff has recieved training in the waste policy at induction explaining exactly how the waste should be seperated at source and then transported to the waste facility.

VINEYARD HOTEL & SPA WASTE REMOVAL POLICY 2011 I ……………………………………………………………………. hereby acknowledge that I have seen and agree to the following procedures regarding the removal of waste from the Vineyard Hotel & Spa: 1. All waste must be separated according to the following criteria.

green trimmings: peels, vegetables

a. Wet waste: meat & food scraps

b. Dry waste: clean paper, cardboard, foil etc.

c. Bottles plastic waste: Glass bottles, cans, plastic containers. 2. Food waste must be placed into the heavier duty plastic bags, these should not be filled

more than half the capacity of the receptacle (waste bin). When the bins are half full the bag should be tied closed and the next heavy duty bag placed on top and when this is full it should be tied up. Food waste that is contaminated with protein should not be mixed with other food waste.

3. At no stage must food waste be allowed to contaminate dry waste i.e. paper, plastic

containers, bottles etc. 4. The waste bins carrying the dry waste and bottle and plastic waste should be lined with the

thinner clear plastic bag and when the bin is three quarters full the bag must be tied. 5. All waste which is transported through guest areas to the waste room must be transported

in the green wheelie bins provided in the waste area. At no stage may these bins be overloaded, the lids must always be closed and the bins are to be kept clean at all times. The wheelie bins must be emptied upon delivery to the waste room and the bins are to be packed neatly against the left wall.

6. When the waste reaches the waste room the bags should be removed from the green

wheelie bins, wet waste bags that are further separated into Green Trimmings, bread & dairy must be placed into the appropriate wheelie bins located by the roller shutter door. Mixed Food Waste: Meat & Food Scraps must be placed on the floor in front of the wheelie bins without blocking the entrance. The dry waste and plastic and bottles must be placed up against the back wall so it can be further sorted for recycling.

7. At no time should the access to the back wall be blocked by waste bags being incorrectly

placed. 8. At no time should any waste from any area be transported to the waste room in a broken

bag. 9. All waste transported through guest areas must be transported in the green wheelie bins

provided.

………………………………………………… ………………………………………………… Signed Witness Date …………………………………………………

waste monitoring 2011-2012Target: Waste recycled 2013, average of 94%Current: Waste recycled average of 89%

We compared our waste figures from July 2010 to June 2011 to the submission dates between July 2011 to June 2012, we improved our waste recycled percentage from 85% to 89%.

Over this 12 month period the volume of recycling at the Hotel prevented the emission of 397.11 metric tons of CO2 per ‘wet weight’ ton of material recycled. This figure is calculated based on the difference in energy and therefore carbon dioxide emissions between manufacturing material from raw materials and recycling that material.We managed to achieve these results due to on-going staff training, signage the presence of a waste minimisation company on-site and other initiatives.

We now report on the kilograms of hazardous waste sent for safe disposal i.e. fluorescent tubes, fabric, foil, i.e. e-waste, bread tags / security tags, are captured and measured. Also due to the additional training by WastePlan of their staff working in the facility and a reward system, our waste statistics have improved ongoingly.

Green Leaf Environmental Services – C2E Date: 29/08/2012 VINEYARD HOTEL ANALYSIS (VHS Imvelo Awards)

Values for Vineyard Hotel are taken from F-A-Hotelier Scorecard for Vineyard (2011).

All values have been certified.

Waste Findings for Administration:

Waste IndicatorsMeasurement Target Scored

% of deliveries where packaging is returned to the supplier at the time of delivery

50% 40%

% of waste categories separated at source

100% 100%

% of waste categories collected after separation at source

100% 100%

% of waste categories placed into a sustainable recycling programme

100% 100%

Waste Findings for Core Supply Chain:

Waste IndicatorsMeasurement Target Scored

% of deliveries where packaging is returned to the supplier at the time of delivery

50% 40%

% of waste categories separated at source

100% 100%

% of waste categories collected after separation at source

100% 100%

% of waste categories placed into a sustainable recycling programme

100% 100%

Waste Stream Jul-11 Aug-11 Sep-11 Oct-11 Nov-11 Dec-11 Jan-12 Feb-12 Mar-12 Apr-12 May-12 Jun-12 Total General Waste 4306 3614 2972 4397 2832 4499 3644 3292 2633 2800 1971 1078 38038Flourescent Tubes 0 0 0 0 0 0 25 0 0 0 0 0 25 Waste to Landfill (Kg) 4306 3614 2972 4397 2832 4499 3669 3292 2633 2800 1971 1078 38063 Fabric for Re-use 0 0 0 0 36 0 0 0 0 0 0 0 36Bread Tags for Wheelchairs 0 0 0 0 0 0 0 51 0 0 0 0 51Food Waste - Pig Farm 7522 7458 8924 7649 8676 10011 6821 11760 10154 12358 10689 11650 113672Food Waste - Bokashi 2728 2162 2713 2491 3528 3194 1929 2345 2553 2855 2361 1995 30854Mixed (CMW) 546 607 599 698 802 734 739 862 1440 1083 919 913 9942White Paper (HI 1) 540 590 702 852 674 572 547 764 869 771 595 455 7931Cardboard (K4) 1104 1259 1071 1210 1264 1108 1119 1202 1677 1803 1070 924 14811Newspaper 459 546 827 722 834 756 599 1044 963 1068 810 700 9328Magazines 339 221 225 851 570 460 302 791 801 1041 803 649 7053Plastic (PE-LD) 538 592 620 553 620 567 597 669 666 763 677 654 7516Plastic (PE-HD + PP) 401 405 517 599 599 661 694 849 868 1061 792 709 8155Plastic (PET) 132 139 142 198 147 160 157 240 229 259 238 252 2293Plastic (PS) 15 23 19 0 0 3 0 4 5 180 74 15 338Plastic (PVC) 6 4 4 16 82 95 200 230 290 154 123 1204Tetrapak 109 99 156 160 176 181 240 387 378 461 390 368 3105Glass 4200 4426 4816 5130 6750 5753 6251 6888 8357 8623 6836 5579 73609Foil 33 43 87 85 106 130 108 186 229 331 181 264 1783Metal (cans) 571 652 793 874 875 806 827 1106 1324 1515 1135 1057 11535E-Waste 0 0 0 0 0 0 12 0 260 0 0 0 272 Waste Recycled (Kg) 19237 19228 22215 22076 25673 25178 21037 29348 31003 34462 27724 26307 303488

Total Waste (Kg) 23543 22842 25187 26473 28505 29677 24706 32640 33636 37262 29695 27385 341551

Stats YTD% To Landfill (for the month) 18 16 12 17 10 15 15 10 8 8 7 4 11% Recycled (for the month) 82 84 88 83 90 85 85 90 92 92 93 96 89

Recycling Income ( R ex vat) R 1,615.54 R 1,744.96 R 1,928.88 R 2,150.25 R 2,263.44 R 2,077.15 R 2,125.16 R 2,256.39 R 2,573.13 R 2,795.48 R 2,141.04 R 1,926.10 R 25,597.50

table of figures for the waste monitoring 2011-2012

General waste 11%

Flourescent Tubes 0%

Fabric for Re-use 0%

Bread Tags for Wheelchairs 0%

Food Waste - Pig Farm 33%

Food Waste - Bokashi 9% Mixed (CMW)

3%

White Paper (HI 1)

2% Cardboard (K4)

4%

Newspaper 3%

Magazines 2%

Plastic (PE-LD) 2%

Plastic (PE-HD + PP) 2%

Plastic (PET) 1%

Plastic (PS) 0%

Plastic (PVC) 0% Tetrapak

1%

Glass 22%

Foil 1%

Metal (cans) 3%

E-Waste 0%

Recyclables/Waste Percentages Vineyard Hotel July 2011 - June 2012

General wasteFlourescent TubesFabric for Re-useBread Tags for WheelchairsFood Waste - Pig FarmFood Waste - BokashiMixed (CMW)White Paper (HI 1)Cardboard (K4)NewspaperMagazinesPlastic (PE-LD)Plastic (PE-HD + PP)Plastic (PET)Plastic (PS)Plastic (PVC)TetrapakGlassFoilMetal (cans)E-Waste

waste monitoring 2011-2012 continued...

waste minimisation recycling initiatives for kitchen, restaurants & banqueting

• Allplasticmineralwaterbottleswerereplacedwithglassbottleswitha23% recycled content, except at the pool where we still use plastic for safety reasons. All bottles are sent for recycling. In our Conferencing Department we have installed water filters which include the ice making machines and we encourage the conference organizers to make use of water carafes on the tables instead of bottled water all together.

• MaterialSafetyDataSheetshavebeenobtainedforallthechemicalsusedinthe Hotel and where possible chemicals that are harmful to staff and the environment have been replaced with environmentally compliant ones. New chemicals are first checked by a chemical engineer before they are introduced.

• ABES water saving device has been installed in the canopy over the cooking area. This device has a timer and solenoid valve controlling the water usage. This has reduced the water consumption which would otherwise have landed up in the sewerage system. In one year this simple device saves us 678,024 kilolitres of water.

• LaserFische system installed in our Front Office, thus reducing on paper usage by 21% and reducing our waste generation.

• Vivreau water filtrate system installed to further reduce the volume of bottled water required in a lounge and restaurant. This system filters tap water and generates either still or carbonated water which is then bottled in high quality reusable glass bottles thus reducing the carbon footprint and waste generated from the bottles we normally send for recycling.

• Plasticpicnichampercontainershavebeenreplacedwithbiodegradablecutlery and containers made from bagasse with explanatory signage indicating to return to the Hotel to be sent for composting.

• InJune2012westartedtooutsourceourcanteenlunchesandsuppers. This should reflect positively on the generation of waste in the kitchen.

Packaging returned in the kitchen:

• Tydstroomchickensuppliertakesbacktheirboxes.• Milksuppliersaswellasallfruitandvegetablessupplierstakebacktheircrates.• Allicecreamcontainersarereusedinthekitchen.• Alleggboxesaresentforrecycling.

• Atrio-binsystemisoperatedintheHotel’sstaffcanteen,Banquetingand restaurant areas separating the wet waste from the dry with one bin for wet organic waste, one for dry paper type waste and one for plastic, glass bottles and tins. In the kitchen the waste bins are separated into dry waste, green organic trimmings and protein contained waste.

• Procurement-agreenprocurementdocumenthasbeendesigned,the main aim being to ensure that whereever possible articles purchased have a recyclable content and chemicals have to be checked to confirm that they are safe for the environment. This department also collects used paper and sorts this to send it to the departments for in-house printing.

• Recyclingsignageandinformationpostershavebeendesignedandare displayed on all bins in Food & Beverage areas.

• Stainlesssteeltwinbinswithwetanddrywastesignagepresentinall banqueting outlets for the guests to separate their waste.

• AllSABbottleswhichcanbereturnedarecollectedfromthevarious outlets and collected by Peninsula Beverages and refunds are obtained.

• Glassjamjarsfromtherestaurantsarereturnedtothesuppliersand refunds are obtained.

• UsedcookingoilisreturnedtothesupplierFry More Oils and the hotel is compensated for the used oil. This oil is then passed on to a company called CapeUsedCookingOil which uses the old oil in the manufacture of BIODIESEL. From July 2011 till June 2012 the Hotel has purchased 11,900 litres and recycled 5,790 litres for biodiesel.

• AllourproteincontaminatedwasteisrecycledviatheBokashiprocess which is odour free and this waste is turned into compost in 4 - 8 weeks.

This container is made fromsugarcane waste fibres

- please return to the hotelto be composted. Thank you.

100% biodegradable packaging

C

M

Y

CM

MY

CY

CMY

K

70mm circular paper label artwork.pdf 1 11/24/2011 11:11:00 AM

This container is made fromsugarcane waste fibres

- please return to the hotelto be composted. Thank you.

100% biodegradable packaging

C

M

Y

CM

MY

CY

CMY

K

70x149mm paper label artwork.pdf 1 11/24/2011 11:10:42 AM

biodegradable picnic bag, cutlery & containers

socialprojectslinkedto waste reduction

UncorkedInitiative

Wine bottles corks have also been removed from the waste stream and are now being collected in collaboration with Amoram Cork. An initiation was launched where every 10,000 corks collected Amoram would supply 10m² of free cork flooring. To date 90,000 corks have been collected and 24m² of cork flooring has been laid at the Eerste River Empowerment Centre.

ToreadmoreontheUncorkedinitiativeplease visit www.vineyard.co.zaunder our Living Green & Social Awarenesspage.

before cork flooring

after

• Leftoverbreadrollsarefrozenandcollectedonceaweekby St Paul’s Brown’s Farm Soup Kitchen or distribution to the homeless.

Bread Tags• Aspartofour‘JumpOn’staffparticipationcampaignthis year two managers chose to raise awareness regarding the collection of bread tags sent for recycling to raise funds to purchase wheelchairs. These tags collected are mostly from staff as we bake our own bread on-site. This had lead us to investigate the recycling of our security tags to confirm if these could also be added to the bread tags (made from the same material) adding 2 kg to the volume per month.

• 50Kgofbreadtagshavealreadybeencollected.

Puro Fair-trade bags

• ThePuro Fair-trade coffee foil containers are being collected and upcycled and sent back to the Puro coffee company where they have engaged the local community to make shopping bags out of these and generate an income. These were previously going to a landfill site.

DefinitionofUpcycling:“Upcyclingistheprocessofconvertingwastematerialsoruselessproductsintonewmaterials or products of better quality or a higher environmental value.” - Wikipedia

waste reduction linked to rooms:• Towelandlinenpolicyusedinrooms:Towelsareonlylaundered on long staying guests when they throw them in the bath or leave them on the floor. Linen is also only changed for long staying guests when they leave the “please change my linen card on the pillow”. This has reduced our water and chemical consumption.

• Energysavingbulbshavebeeninstalledinrooms,publicareas and the Conference Centre whereas possible. The average dichroic downlighter or incandescent bulb lasts for 3 months where as the energy saving CFL bulb lasts for 5,000 hours thus saving on energy, waste to landfill and labour to change the bulbs. In our newly constructed wing we have used LEDs as well which have an even longer 25,000 hour plus life span even further saving on waste and energy.

• Roomamenitybottlesarerefilledbyourhousekeepingstaff.

• DualFlushtoiletcisternsreduceourvolumeofwatereffluentgoingtowaste.

• Washablefabrichandtowelsareprovidedinpublicarea restrooms eliminating the need to use paper towels.

• LaserFische system installed at reservations and Front Office Department, thus reducing on printing by 21% and reducing our waste generation.

• UsedsoapisdonatedtotheNoahCommunityProject.

noahproject• UsedsoapisdonatedtotheIndependent Fund-Raising Professional called the Noah Project.

• Wehavesupplied100kgofsoaptothe NoahProject. We have also bought back from theprojectanduseitasgiftingforguests.

• Thisisanenvironmentalandsociallysound initiative which started in Khayelitsha in 2010.

• Thisisajobcreationprojectwhere used soap is cleaned and broken up into new soap using glycerine to bind it.

• Themembersdivertsoapfromlandfill sites and recycle the ingredients of high quality soap creating a beautiful and eco-friendly bar of soap.

• Thisinnovativesocialandenvironmental income generation initiative for older persons in Khayelitsha has allowed the Noah participants to earn an extra R230 per month.

offices• Twinbinswereinstalledinourofficesthusensuring that the wet waste stays separate from the dry waste.

• Usedpaperisusedforinternalprintingandmemosthusgetting maximum use out of this resource before it goes for recycling.

• E-wasteintheformofoldprinters,monitors,keyboards,etc are removed by WastePlan our waste minimisation company who dismantle the equipment and what they can’t re-use is disposed of in an environmentally safe manner.

• Usedprintercartridgesarereturnedandwegetarefundon them.

• 272Kgofe-wastewasrecycledoverthisperiod.

laundry• Allthewashingmachineswererecalibratedtoreduceour chemical and water usage.

• Oldlinenandtowelsaredonatedtostaffandcharities.

• Bleachwasreplacedbyoxygenatedbleachwhichislessharmful.

garden• AsmallpercentageofthegardenwastethattheHotel generates on-site is turned into compost on site.

• Theheavydutygreenwasteiscollectedbyareputable waste contractor U-SaveWaste and delivered to the closest municipal transfer site where it is turned into mulch and compost. We in turn buy back the organic compost from Soil & More Reliance who manage the transfer sites thus closing the loop.

• Whentreefellersareonsite,thecutmaterialissent through a chipper and this is used as mulch on site.

• Cigarettebinshavebeeninstalledinthegardenandpatio areas which enable guests to safely dispose of their cigarette butts in a way that does not pollute the environment. Only organically certified compost and fertilizers are used so there is no leaching of chemicals into the groundwater or the Liesbeek River which runs through our property.

• Zero to Landfill Organics remove our soft garden waste, between 1 and 2 bakkie loads per week. This is mixed on their site with food waste to generate compost and we have bought some of this product back.

Responsible Tourism Requirements Compliance score SANS 1162:2001

AdjudicatedbyGreenLeafEco-Rating Program

1. Environmental Responsibility Yes/No 1.1 Does your facility have a responsible purchasing policy? Yes 1.2 Does your facility measure its energy consumption and implement measures to decrease

overall consumption? Yes

1.3 Does your facility measure its water consumption and implement measures to decrease overall consumption?

Yes

1.4 Does your facility implement measures to reduce greenhouse gas emissions and other contributions to climate change?

Yes

1.5 Does your facility have a waste management plan to address both solid and liquid waste? Yes

1.6 Does your facility limit the use of harmful substances, such as pesticides, and substitute these with more environmentally friendly alternatives?

Yes

1.7 Does your facility implement measures to reduce pollution, such as noise and light etc.? Yes

1.8 Does your facility comply with national and international requirements governing the trade in listed, endangered, or threatened species?

Yes

1.9 Does your facility prohibit keeping any wildlife without the required permits and appropriate enclosures?

N/A

1.10 Does your facility use indigenous plant species for landscaping and restoration? Yes

1.11 Does your facility take measures to eradicate alien invasive plant species? Yes 1.12 Does your facility contribute to local biodiversity conservation e.g. supporting nature

reserves etc.? Yes

1.13 Does your facility avoid having a negative impact on the surrounding natural areas and rectify any problems should they arise?

Yes

1.14 Does your facility provide environmental information to visitors so that they can reduce their impact on nature and use of natural resources?

Yes

1. Environmental Responsibility

Yes 100%

No 0%

4. Economic Responsibility Yes/No

4.1 Does your facility use fair and equitable process for recruiting and promoting staff, in relation race, gender, and disabilities? Yes

4.2 Does your facility employ people from the neighbouring community? Yes 4.3 Does your facility provide training opportunities for your staff? Yes 4.4 Does your facility purchase local and fair trade goods and services? Yes 4.5 Does your facility support small enterprises? Yes

4.6 Does your facility pay employees a living wage that is equal to or above the legal minimum? Yes

4.7 Does your facility prohibit child labour, forced labour, and sexual exploitation?

Yes

4.8 Does your facility report on the use of guest contributions in a transparent manner? Yes

4. Economic Responsibility

Yes 100%

No 0%

2. Sustainable Operations and Management Yes/No 2.1 Does your facility comply with all the relevant legislation and by-laws? Yes 2.2 Does your facility have all the necessary licenses and permits? Yes 2.3 Does your facility have a responsible tourism policy? Yes 2.4 Does your facility have a long-term sustainability management system? Yes 2.5 Is your facility evaluating the effectiveness of actions to improve your sustainability?

Yes

2.6 Does your facility facilitate create awareness and train staff about responsible tourism? Yes

2.7 Does your facility make publically available information about its responsible tourism and sustainability activities? Yes

2.8 Are your promotional materials accurate, complete, and do not make misleading claims about sustainability or what can be delivered? Yes

2.9 Does the design and construction of your facility respect the natural and / or cultural heritage surroundings? Yes

2.10 Does your facility provide access for people with disabilities and special needs?

Yes

2.11 Does your facility invite customer feedback and take corrective measures where necessary? Yes

2. Sustainable Operations and Management

Yes 100%

No 0%

3. Social and Cultural Responsibility Yes/No 3.1 Does your facility contribute to the protection of sites that are of historical,

archaeological, cultural, and spiritual importance that are located on your property? Yes

3.2 Does you facility provide local communities or residents, where applicable, reasonable access the sites that are of historical, archaeological, cultural, and spiritual importance that are located on your property? Yes

3.3 Does your facility jeopardise the provision of basic services, such as water, energy, and sanitation, to neighbouring communities? No

3.4 Does your facility incorporate local art, architecture, and cultural heritage into its operations, design, décor, food and shops? Yes

3.5 Does your facility support local development initiatives in consultation with the people from the local area who are affected? Yes

3.6 Does your facility provide opportunities for visitors to purchase local products and services? Yes

3.7 Does your facility prohibit the sale, trade or display of historical and archaeological artefacts without a permit? Yes

3.8 Does your facility have a code of behaviour for visits to local cultural, historical and religious sites or communities? No

3.9 Does your facility provide information to its staff about HIV/AIDS and general well-being? Yes

3. Social and Cultural Sustainability

Yes 78%

No 22%

community initiative

We have made our recycling facilities available to the local community to especially recycle items such as Tetra Pack and other general recyclables, but also for batteries which needto be sent for disposal as hazardous waste.We currently have 13 community members who regularly deposit their recycling at the Hotel.

conclusion

It is the intention of the Vineyard Hotel & Spato constantly improve on its green procurement and waste policy to a point where everything is biodegradable or recycled and where we have a very small volume of waste going to landfill.

hotel@vineyard.co.za / www.vineyard.co.za

t. +27 (0)21 657 4500 / f. +27 (0)21 657 4501

vineyard hotel & spa; P.O.Box 151 Newlands, 7725, Colinton Road

(off Protea Road), Newlands, 7700, Cape Town, South Africa

thank you