How Does Tourism Affect Water Scarcity?
- 05 August 2023 02:30 AM
- Eco Tourism Bali
Water is a key resource in tourism and services to tourists are heavily dependent on it. Water can become a constraint to sustainable development, a limit on tourist activities and an issue of conflict with local residents over allocation and pricing, in particular when water is a scarce resource. While new innovative water supplies can be difficult to obtain and costly (e.g. import, desalinization), conservation is one means to reduce or mitigate demand (e.g. recycling waste or grey water).
Eco Tourism Bali has a component standard on water conservation and management. The component comprises the implementation of the on-site water conservation practices and technologies in various aspects of business operation, greywater processing and reusing, and water efficiency education to staff and guests.
The component consists of 5 sustainability criteria, ranging from water conservation education, techniques, to wastewater management, such as:
- Water conservation education
Identification of the type and the level of intensity of water conservation education provided by the business to staff and customers.
- Water-saving equipment in kitchen
Identification of the type of water conservation techniques applied by the business for their kitchen operations.
- Water conservation techniques in landscape
Identification of the type of water conservation techniques applied by the business for landscaping.
- Water conservation equipment in restrooms
Identification of the type of water conservation techniques applied by the business for their restroom operations.
- Greywater management
Identification of how the greywater that is produced from the business operations is being treated, reused, and disposed.
The goal of the component is to achieve sustainable development goals consisting of goal 4, goal 6, goal 12, goal 13. Goal 4 is to ensure inclusive and equitable quality education and promote lifelong learning opportunities for all. Through this component, we can identify the type and the level of intensity of water conservation education provided by the business to staff and customers. Goal 6 is to ensure availability and sustainable management of water and sanitation for all. In this component, we can identify how the greywater management is produced from the business operations and how it is being treated, reused, and disposed. Goal 12 is to ensure sustainable consumption and production patterns. In this component, F&B Businesses can implement water-saving equipment in kitchen by identifying the type of water conservation techniques applied by the business for their kitchen operations. Furthermore, F&B Businesses can also implement water conservation equipment in restrooms by identifying the type of water conservation techniques applied by the business for their restroom operations. In addition, goal 13 is to take urgent action to combat climate change and its impacts. Through this component, F&B Businesses can conserve water by applying water conservation techniques.
Writer: Deska Yunita
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