50 steps for the environment: overview/checklist
 

Introduction
The 50 "Eco-tips" set out below have been selected on the basis of their ease of implementation and their effectiveness. The eco-tips are designed not only to reduce the Youth Hostel's negative impact on the environment and to save money, but also to contribute to the overall quality and experience for visitors and guests.
 

1. Which of the following steps have you already done in your hostel?
2. Which might be interesting to discuss with staff and/or to implement next week?
3. Which additional steps (e.g. in “energy” or “management”) did you already realise?


Step by step: 50 x environmental information (click in the relevant checkboxes and then on the print button to get a form with your information).
To obtain further explanations on short and basic orientations to both trainers and trainees, please click on the link.
 
Starting position
1. already done
2. to implement
3. additional steps
1 Prepare an "eco-map" for your Youth Hostel (to assess its current environmental performance)

2 Keep an environment file (key figures: water, energy, production of waste...)

       
Management
1. already done
2. to implement
3. additional steps
3 Assign overall responsibility for environment protection to a key member of hostel staff
4 Purchase with the environment in mind
5 Inform yourself
6 Inform and train your staff
7 Inform your guests
8 Motivate your guests to participate actively in their environmentally aware stay
9 Publish your environmental success
       
Energy
1. already done
2. to implement
3. additional steps

10 Check heating regularly, ensure unhindered radiation of heat, use alternative sources of heat

11 Supply hot water centrally
12 Recycle heat and monitor power curves
13 Use low energy bulbs
14 Fit time switches and infra-red sensors
15 Avoid power-consuming devices and optimise electronic installations
       
Water & wastewater
1. already done
2. to implement
3. additional steps
16 Establish how hard your water is
17 Fit flow regulators for showers and hand-wash basins
18 Reduce WC flush and capacity by fitting a double flush
19 Inspect all points of water consumption regularly
20 Don’t bombard the environment with washing powder
21 Keep 90° and pre-wash cycles to a minimum
22 Avoid fabric conditioners
23 Choose mild cleaning agents
24 Avoid disinfectants
25 Avoid toilet ducks and odour neutralizers
26 Avoid harsh cleaners for toilets and drains
       
Cutting back on waste
1. already done
2. to implement
3. additional steps

27 Avoid individual wrapped portions of food
28 Avoid canned drinks and disposable bottles
29 Take advantage of bulk sizes and returnable containers
30 Minimise plastic packaging
31 Keep paper consumption down and use recycled paper, where possible
       
Segregating waste
1. already done
2. to implement
3. additional steps

32 Sort waste into paper, cardboard, glass (and other recyclable materials), compost, hazardous waste, and residual waste

33 Return packaging to suppliers
34 Collect and dispose of organic waste separately
35 Filter grease and oil
36 Offer guests opportunities to segregate waste for recycling
       
Air
1. already done
2. to implement
3. additional steps

37 Improve the quality of indoor air
38 Declare non-smoking areas
39 Avoid office equipment which pollutes the environment
40 Take steps to minimise internal and external noise pollution (especially at night)
       
Local environment
1. already done
2. to implement
3. additional steps
41 Take care with grounds and gardens
42 Encourage wildlife and inform guests about local wildlife
43 Avoid the use of pesticides and artificial fertilizers
44 Create your own vegetable, fruit and herb-garden
       
Traffic and transport
1. already done
2. to implement
3. additional steps
45 Offer staff and guests a bonus for using public transport
46 Inform your guests about public transport connections
47 Offer guest alternatives or incentives not to use their cars during their stay
       
Food, purchasing
1. already done
2. to implement
3. additional steps
48 Purchase organic farm produce

49 Purchase products from your region and "fair trade" products
50 Offer vegetarian and healthy food; prepare small meals, if required
       
Own ideas/steps      
51?