What is a green restaurant?

Green Hotel Standards

A1 Prerequisites

A1.1 Strictly abide by national laws and regulations on environmental protection, energy conservation, sanitation, epidemic prevention, food, fire protection, planning, etc. , all certificates and licenses are complete and qualified.

A1.2 The top manager of the hotel must appoint a dedicated person (green representative) to be responsible for the company's task of creating a green hotel. The hotel has a green work plan, clear environmental goals and action measures, and improves relevant public safety measures. , food safety, energy saving and environmental protection rules and regulations, and are constantly updated and developed. Hotel managers regularly check the achievement of goals and the implementation of rules and regulations.

A1.3 The hotel has a training plan on public safety, food safety, and environmental protection, with the participation of all employees to improve employee safety and environmental awareness; the person in charge of creating a green hotel must participate in relevant Training and education on safety and environmental issues.

A1.4 The guest activity area encourages and guides customers to engage in green consumption through notices, billboards, etc., so that customers care about green actions. After a hotel is awarded the title of "Green Hotel", the plaque must be placed in a conspicuous place.

A1.5 There are relevant documents and files for establishing green hotels.

A2 Water Saving

A2.1 Actively introduce new water-saving equipment, adopt a variety of water-saving measures, and strengthen the recycling and utilization of water resources.

A2.2 The hotel’s total water consumption shall be registered at least once a month, including the amount of water flushed in the toilet tank, the water flow rate of the faucet per minute, the water flow rate of the bath faucet, the water consumption of the urinal, and the dishwasher. There are clear standards for water consumption, etc. and they are implemented.

A2.3 The main sources of water consumption in hotels are guest rooms, kitchen cleaning and tableware washing. Each major department must have water quota standards and accountability systems.

A2.4 The hotel’s water consumption should be monitored at least once a month, a water metering system should be established, and the water consumption status should be recorded and analyzed.

A2.5 Leaking faucets are strictly prohibited.

A3 Energy Management

A3.1 The hotel must have an energy management system report and conduct power balance monitoring at least once a year. Each major department must have electricity, coal (oil) energy consumption quotas and Accountability.

A3.2 Ventilation, refrigeration and heating equipment should strengthen daily maintenance and cleaning management, and be equipped with a monitoring system. The sealing conditions of freezers and windows should be inspected every year, and inspection reports should be written.

A3.3 Improve the hotel’s energy usage measurement system.

A3.4 Actively adopt new energy-saving technologies, and qualified enterprises should use reusable energy (solar heating devices, geothermal, etc.) systems.

A4 Environmental Protection

A4.1 The hotel’s sewage discharge, boiler smoke and dust emissions, waste heat gas emissions, kitchen air pollutant emissions, and noise control meet relevant national standards.

A4.2 Bathroom and detergent products must not contain phosphorus, and must be used and dosed correctly to minimize the impact on the environment.

A4.3 Refrigerators, air conditioners, chillers, etc. actively use environmentally friendly equipment and supplies.

A4.4 Indoor greening is coordinated with the environment, there is no decoration pollution, and the air quality meets national standards.

A4.5 The green coverage rate of outdoor green areas must reach 100%.

A5 Waste Management

A5.1 Hotels must control and manage waste through waste classification, recycling and reducing the amount of waste.

A5.2 The hotel has established garbage classification and collection equipment for recycling, and employees can classify garbage according to detailed standards.

A5.3 Promote the classification of garbage to customers.

A5.4 There are dedicated storage points for hazardous wastes such as used batteries.

A6 Green Room

A6.1 There are non-smoking guest rooms on the floor (non-smoking building).

A6.2 Disposable guest supplies such as toothbrushes, combs, small soaps, slippers, and guest cotton fabrics such as towels, pillowcases, sheets, and bathrobes in the room must be replaced according to the customer's wishes to reduce the number of washes.

A6.3 Change (use degradable materials), simplify or eliminate the packaging of daily necessities and bathroom supplies in the guest room.

A6.4 Place green plants that are beneficial to the human body.

A6.5 Supply clean drinking water.

A6.6 The guest room has sufficient lighting and a good fresh air system. There is no smell or noise in the room when it is closed. All pollutants and harmful gas detection are in line with national standards.

A7 Green Catering

A7.1 The restaurant has a no-smoking area and a no-smoking sign.

A7.2 The restaurant has a good ventilation system and no smell of oil smoke.

A7.3 Ensure the sale of quarantine-qualified meat products, and strictly control the purchase channels for vegetables, fruits and other raw materials to ensure food safety. Set up a noticeboard for purchased raw materials in a prominent position in the hall, indicating the product name, supplier, phone number, quality inspection status, purchase time, shelf life, origin, etc. of the main raw materials.

A7.4 Actively adopt green foods, organic foods and harmless vegetables.

A7.5 Do not sell wild protected animals that are prohibited from sale by the state.

A7.6 Develop green service specifications, advocate green consumption, and provide services such as surplus food packaging services and wine storage.

A7.7 Do not use disposable foam plastic tableware and disposable wooden chopsticks, and actively reduce the use of disposable towels.

A7.8 There are separate restrooms for men and women in the restaurant, which are clean and smell-free. The bathroom area and toilet seats are in appropriate proportion to the restaurant area. The bathroom supplies are complete and meet environmental protection requirements.

A8 Green Management

A8.1 The hotel should establish an effective environmental management system.

A8.2 The hotel should establish an active and effective public safety and food safety prevention and management system.

A8.3 Hotels should establish a monitoring system for purchasing personnel and suppliers, and try to use green food and environmentally friendly products.

A8.4 The hotel actively adopts green design.

A8.5 The hotel’s green actions have been positively recognized by society, and the overall customer satisfaction rate for the hotel has reached over 80%.