According to the circular titled “Türkiye Sustainable Tourism Program” within the circular numbered 2022/2 dated 15.11.2022 of the Ministry of Culture and Tourism of the Republic of Turkey, it is the protocol covering the requirements of the Sustainable Tourism Program Stage 1 document throughout the hotel.
Türkiye develops national sustainable tourism standards in cooperation with national and international stakeholders in order to benefit from the natural, cultural and social elements that are the supply sources of tourism by taking into account the balance of protection and use and to ensure that these elements develop and are recognized on a global scale without risking them.
TR-I has been put forward in cooperation with the entire sector and international organizations under the leadership of the Ministry of Culture and Tourism and the Turkish Tourism Promotion and Development Agency (TGA).
In this context, as İşçimen Hotel; Our main goal is to implement a long-term sustainability management system that addresses environmental, social, cultural, economic, quality, human rights, health, security, risk and crisis management issues and directs continuous improvement. We have made the necessary arrangements for this process. During the Sustainable Tourism Certification Stage 1 process, in order to inform our on-site and stakeholders correctly and regularly; this protocol will be updated regularly.
As İşçimen Hotel within the scope of the Stage 1 of the Sustainable Tourism Certification Process;
• In our facilities where we first ensure the safety of our employees in accordance with all legal requirements, we strive to contribute to generations that are equipped, respectful of the environment, and conscious with trainings for employees with equal rights regardless of religion, language, race, gender, personal preferences and obstacles.
• While working with a focus on guest satisfaction to ensure the safety and satisfaction of our guests, we strive to ensure workplace sustainability, tourism sustainability and the sustainability of guests who want to benefit from the service.
• In order to strengthen positive environmental, economic and social benefits and to prevent, reduce or mitigate negative impacts, we strive to determine the environmental impacts related to our business and implement improvement processes in all our operations.
1. OUR CORE VALUES
We are a 100% Turkish-capital company with financial stability.
We aim to work together to protect the environment by sharing our vision of the future with employees, customers and suppliers. We support the local community and take responsibility for the maintenance and development of the cultural and social environment. We strive to strengthen the customer experience, increase staff, guest and supplier awareness, increase efficiency and reduce expenses, and develop and strengthen the ecosystem and human well-being by taking responsibility in all areas required for sustainable tourism service.
We create our investment plans to ensure that environmental impacts are continuously reduced, and to keep the hotel at the most appropriate standard to encourage sustainable development and growth.
2. OUR CORPORATE GOALS
As İşçimen Hotel, our main goal is to make our city's name known more with the local guests we host, to make our country's name known more with the foreign guests we host, to be remembered well with all our works as an exemplary institution and to continuously improve our business volume with quality.
We are in constant development to always be better. Our main goal is to increase our service quality for the steps that will ensure the satisfaction of all internal and external stakeholders, and since we believe in the power of continuous learning, we see contributing to the competence of individuals through education as the most important part of the whole, and to provide development in economic, cultural, social, environmental, human rights, health and security issues.
Our goals in terms of sustainability are as follows;
ECONOMIC DIMENSION: Circular, environmentally friendly, recycling economy, material purchasing management, Environmental Management System, innovative, efficient technologies, long-lasting, aesthetic, prices reflecting ecological and social costs, regional and local marketing networks, purchasing without intermediaries, prevention of corruption.
SOCIAL DIMENSION: Development of human health, justice, equal opportunity approaches, calculation of the interests of future generations, democratization, participation of all population groups in all areas of life, identification of groups at risk of discrimination, protection efforts, decent work performance indicators.
CULTURAL DIMENSION: Sustainable lifestyle, holistic perception of nature, aesthetic perception of sustainable development, local cultural diversity, survival of traditional knowledge, material culture, consumer awareness, development of local communities.
ECOLOGICAL DIMENSION: Efficient use of resources, “in-time-season” consumption, protection of biodiversity, ecological life cycle systems, renewable energy preferences, reduction of pollutants, emissions, waste.
3. RISK MANAGEMENT
While producing responsible investments that produce added value, determining and managing risks that cover all the issues affected by our activities are among our top priorities. The good management of risks
ABOUT THE SUSTAINABILITY REPORT
* In the sustainability report we have published as Hotel İşçimen, we aimed to share with our stakeholders our environmental, social and economic activities and our future goals regarding these issues.
* The report contains data within the 2023 season.
* We aim to continuously improve our activities related to sustainability with the opinions and suggestions of our valued stakeholders, so the contact information for any feedback is provided below for your information.
* Contact Person : Orkun İŞÇİMEN / Hotel İşçimen Administrative Affairs Officer
* E-mail : info@iscimenhotel.com.tr
* Telephone : 0 545 7373148
* Address : Erikli Mah. Yalı Cad. Mehtap Sk. No:23 İşçimen Hotel Erikli Village Keşan / EDİRNE
ABOUT US
* About Hotel ISCHIMEN
Our primary goal is to protect the environment for sustainable tourism and to minimise the negative effects of our business on the environment, to ensure sustainability in purchasing in order to contribute to the development of our environment and society.
We will pay attention to ensure that the food and beverages purchased for our business are of high quality, in accordance with their purpose and relevant legislation, and that some products are selected from locally produced products.
Supplier visits are made periodically once a year. During the visits, the storage and production areas of the company are visited and checked whether the conditions are suitable. Material purchases from companies whose storage and production conditions are not suitable are stopped and they are asked to provide suitable conditions. It is checked whether the transport vehicles of the supplier companies are clean and suitable for the products they carry. If not suitable, they are warned. We prefer environmentally friendly packaged products in material purchases.
We take care to choose our suppliers from environmentally sensitive companies. We prefer to work primarily with local companies, provided that they comply with the purchasing criteria. We evaluate our suppliers on site at certain intervals. We supply all goods and services required for our business on time, at favourable prices and payment terms, and at the highest possible quality.
In order to limit and minimise the impact on the environment during the operation of our business, we will evaluate the following criteria together with price, quality, suitability and consider not only the purchase cost but also the lifetime cost when purchasing products:
- Product preference of less energy consuming tools and equipment,
- Product preference of tools and equipment that consume less water,
- Preference for tools, equipment, products and services that produce less waste,
- Preference of materials that cause the least damage to the environment,
- Replacement of cooling gases used in our hotel with new cooling machines in accordance with environmental legislation after the end of their life
- By contacting our suppliers, we will raise awareness about the supply of sustainable products and services.
As İŞÇİMEN HOTEL, our primary goal in our Waste Management System is to reduce the amount of waste, to ensure the disposal of our wastes with the least damage to the environment by managing our wastes well and to regain the recyclable ones.
RECYCLABLE WASTES
We carry out various activities to reduce our waste production at source and encourage our guests and employees to participate in the recycling programme.
- Packaging waste is reduced by purchasing large packaged boxes and buckets instead of disposable breakfast products as much as possible.
- Disposable water consumption is reduced by using water dispensers in staff areas.
- Refillable soap dispensers are used in public area toilets.
- In order to reduce our paper consumption, we send our correspondence, announcements, invoices and reservation confirmation forms etc. as much as possible by e-mail or whatshapp. We can store data and share documents on our ELECTRA MANAGEMENT SYSTEMS Portal, which we use institutionally.
For the recycling of glass, paper, metal and plastic packaging wastes generated in our facility separately from organic wastes, we have a sufficient number of waste separation containers in the guest general areas, kitchen and service areas, as well as office areas. We work with the relevant companies for the recycling of these separated wastes and follow up.
OUR TARGET As a corporation, it is among our goals to keep the waste rates at a minimum level within our entire business and to enable electronic working in applications that increase our paper consumption.
In 2023, our primary goal is to take measures to reduce the amount of paper, plastic, glass and metal waste generated and to ensure the recycling of the waste by sorting it correctly.
We inform our guests about the Waste Management System we implement in our hotels and encourage them to reduce the amount of waste and sort the waste generated.
We keep waste separation containers in staff areas, provide awareness-raising trainings and try to raise awareness with posters and brochures on the environmental board.
HAZARDOUS WASTE
In order to dispose of hazardous wastes generated in our facility without harming the environment, we collect the hazardous wastes generated in our hazardous waste rooms under appropriate conditions, label them and deliver them to licensed companies for disposal or evaluation in accordance with the law.
Table: Total amount of hazardous waste delivered from hotels
There are oil separator and collector reservoirs that prevent the waste oils generated in our facility from reaching the sewerage system. Waste oil and pulp accumulated in the oil traps are collected and disposed of by a licensed waste oil collection company. Waste frying oil is collected in the waste oil collection depot, delivered to the company and disposed of. In addition, awareness-raising trainings are given to our employees at regular intervals by the waste oil collection company to prevent the used oils from being poured into the drains. Every year, the ratio of the amount of waste oil recycled to the total amount of oil consumed is monitored and efforts are made to increase this amount.
The number of waste battery boxes in general guest areas and personnel areas in our facilities was increased in 2023, enabling both our employees and guests to contribute to the disposal of waste batteries without harming nature.
We have increased the necessary follow-ups by determining the hazardous materials we use in our facility in terms of environmental impact dimensions. We control our Hazardous Waste amounts. As much as possible, we take care to ensure that the materials we use do not contain hazardous substances and that all of those containing hazardous materials are disposed of properly. We are trying to raise awareness of our staff and employees on this issue. By determining our net hazardous waste amount for 2023, we plan to take more measurable actions for minimisation in 2023-2024.
Our target for 2023 is to ensure that all hazardous wastes generated in our facility are properly accumulated in hazardous waste storage areas without mixing with other wastes and delivered to licensed companies, as well as carrying out activities to minimise the amount of use of materials that will generate hazardous waste.
CHEMICAL USE
Chemical substances are substances that we use in many areas of our lives, which make our lives easier, but can also cause negative consequences with their harmful effects. Chemicals are used in maintenance-repair activities and cleaning activities in our facility.
Cleaning taking into account the environment means cleaning hygienically and at the same time affecting health and the environment as little as possible. Damage to the environment can be minimised not only by using environmentally compatible cleaning products, but also by using these products economically and adjusting the dosage well. Thus, the total damage of chemicals to the environment can be significantly reduced.
It is our priority that all the chemicals we use are approved, labelled and in appropriate packages, and that we have received the MSDS (Material Safety Data Sheet). Our employees who will use the chemicals are trained by the purchasing department on the use of chemicals, the information in the MSDS, the amount and methods of use, personal protective equipment requirements and the precautions to be taken.
Our chemical warehouse has taken the necessary precautions against leaks, spills, etc. that may harm the environment, and chemicals are stored in separate sections from food and beverages. Chemical storage is carried out in accordance with the type of chemical, the manufacturer's storage instructions and regulations.
We work with the relevant companies for the safe disposal of chemicals and keep track of chemical wastes.
We control our chemical usage amounts and provide personnel training to prevent wasteful and incorrect chemical use. We prefer concentrated products as much as possible.
We guarantee that the pesticides used by the pest control company we outsource are products that do not harm human health and the environment. We try to make more use of natural measures (fly catchers, adhesive paper, etc.).
We take the necessary precautions for hazardous chemical waste, leakage, etc. and provide personnel training for spillage, exposure and other cases.
OUR ENVIRONMENTAL PRIORITIES
- Materials such as textiles that wear out and deform over time are donated to those in need or downsized and used for different purposes instead of being used as waste. In this context, some usable room furniture and furnishings are donated to various organisations.
- Activities are carried out to increase the environmental awareness of our guests. In this context, environmental cards were left in the guest rooms and it was tried to raise awareness of the guests about what our facility does in terms of environmental protection and what they can do.
OUR GOAL
Opening an area in KIOSKs to better introduce our environmental priorities and cultural heritage to our guests and to direct them to various historical and cultural sites they can visit.
STAFF ENVIRONMENTAL TRAININGS & DRILLS
Environmental trainings are provided to our employees in line with annual training programmes. The trainings include topics such as reducing the consumption of natural resources, reducing and correctly sorting waste, what to do with hazardous waste, protecting natural life, etc. Trainings are carried out internally and externally. With the trainings given periodically by our Environmental Officer, all our employees were made aware of the Environment. In addition, it is aimed to raise awareness of our employees who use chemicals in order to ensure the standardisation of chemical consumption by receiving chemical trainings from our supplier companies. Awareness has been raised with trainings from the Vegetable Waste Oil Company on the environmental hazards of Waste Oils and the importance of collecting them.
Efforts are being carried out to prevent our staff and guests in our facility from being harmed in case of any fire. In this context,
- Fire training was given to our employees.
- Emergency teams were formed.
- Fire drills were organised.
- The number of fire hydrants has been increased.
- The replacement of fire tubes in our facilities with environmentally friendly biological bioversal fire tubes has started.
One of the most important steps regarding sustainability is to ensure energy efficiency. First of all, energy usage should be measured and problems should be determined and possible saving areas should be determined. Low consumption equipment and systems should be preferred. Long-term improvement should be provided by using automation management and monitoring resources. Energy savings should be continuously analyzed through maintenance, supervision and monitoring.
As İŞÇİMEN HOTEL, we are aware of the negativities brought by the rapid depletion of energy resources and the damage caused by global warming to the environment and we attach importance to the use of renewable or low-consumption energy resources in our renovations.
By monitoring and recording our natural resource consumption, we can set targets for reducing consumption and take action by checking the rates of reaching the targets at certain intervals. Electricity, water and chemical consumption are monitored monthly through the necessary forms and recorded with graphs and tables.
1. Electricity Consumption
We aim for all electronic products we purchase to be energy-efficient and for all our employees to receive training on energy saving.
The following studies are carried out and maintained in our hotel regarding energy saving.
- In all rooms, systems are used that disable heating/cooling devices when the balcony door is opened.
- In order to reduce energy consumption, attention is paid to purchasing high energy efficient devices in the changing devices. In addition, device and system changes are made within the scope of the gradual transition to environmentally friendly technologies. In this context, our dishwashers with high water and electricity consumption have been replaced with Class A devices.
- In our hotel, energy-efficient lighting or LED lights are used instead of incandescent and mercury bulbs in all rooms and general areas to save energy and reduce the amount of hazardous waste.
- In all applicable guest common areas and in a large part of the staff areas in our hotel, motion-sensitive sensor lighting is used.
- Many areas within the facility are designed to reduce energy consumption by taking advantage of daylight.
- Exterior lighting is controlled by timers.
- TVs with low standby consumption are used in our rooms.
- Employees are informed about closing the curtains when the guest is not in the room.
- Our mini bar in our rooms is positioned away from the heat source in order to save energy.
- The curtains of our empty rooms are kept closed in the summer season and open in the winter season, thus reducing the use of air conditioning devices.
- All electrical devices are maintained and cleaned at certain intervals, thus minimizing possible energy losses.
- The wicks and seals of the cold unit, freezers, ice machines and ovens are checked periodically and worn ones are replaced.
- Care is taken to open the cold unit covers as rarely and for as short a time as possible.
- There are instructions for use next to the machines used in the kitchen and laundries, and our employees who use them are informed about the use of the machines.
Saving percentages are calculated based on annual consumption rates, total number of guests staying and number of rooms staying compared to the previous year. When we look at the electricity consumption in 2022, as a result of the savings studies carried out, savings were achieved by consuming 12% less electricity per person.
OUR GOAL
Progress has been achieved with the necessary savings actions and measures taken in previous years. In 2023, no additional action is planned for the location of the facility and the duration of its opening. Our goal is not to go back in per person and per room consumption compared to previous years with the measures to be taken and the continuation of employee awareness-raising activities.
2. Water Consumption
Water consumption is quite high in our facilities during daily activities and living areas. Therefore, water use and control are very important for us.
In order to reduce overall water consumption without compromising on health, hygiene and guest satisfaction, we use water-saving equipment; we place informative “Environment Cards” in guest rooms regarding water saving and train our employees on this subject.
The following studies are carried out in our hotels regarding water saving and their continuity is ensured:
- Water flow is limited with the aerator installed in all room and general area fixtures. Regular aerator checks are carried out and renewed when necessary.
- The water flow rate of all room and general area sink taps is adjusted to not exceed 5 lt and 10 lt in showers. Application monitoring is carried out with regular measurements and high flow detection is detected.
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