Choose sustainable products (reusable – less packaging) and use them correctly to increase their life span

Choose the right size of pots and pans suited to the amount of food that needs to be cooked

Classify the risks according to how dangerous and repetitive they are to you through previous dealing with workers and visitors inside the hotel

Clean and disinfect artificial lakes

Clean fat filters in the exhaust at least once a year

Clean the fridge condenser coils every 3 months. 25% more energy is consumed in maintaining the right temperature if dust and dirt accumulate on the coils

Cleaning chemicals shall be stored in their original containers and never mixed, even if they are the same “type” of chemical

Close the blinds or drapes in unoccupied rooms

Collect and Use opened bottled water for irrigation

Collect biodegradable organic wastes separately

Collect chemical containers according to the manufacturer’s instructions and send them back to the suppliers.

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