Amari Residences Bangkok

Energy

• Electrical system in guest rooms controlled by keycard
• Tight control of air-conditioning operating hours and temperatures to save energy
• Staff clean air supply ducts and return grill at least every 6 months
• Preventative maintenance program for cleaning air-conditioners to enhance energy efficiency
• Programmable thermostats are installed in all guest rooms
• Refrigerators in guest rooms set to an optimum temperature
• Installation of voltage regulator and demand controller for saving energy
• Target setting for reducing electricity expenditure
• Timer set-up for lighting and other electrical systems
• All lighting lowered during the night and during daylight hours
• Monthly cleaning of lighting system
• Lights and fridges in all guest rooms that have no guests to be turned off
• Hot water in guest rooms processed from heat exchange system
• Service time of some service sections, such as laundry, swimming pool, etc managed and re-scheduled to reduce consumption
• Energy-saving measures implemented for the back of the house areas 

Water

• Flow regulator of showerheads in guest rooms adjusted to save water
• Reduction of water consumption for cleaning bathrooms and other areas
• Regular review of leak checking procedure 
• Dishwashers run with full loads only
• Staff to avoid leaving water tap running, while washing food
• Waste water re-used, e.g. for gardens and grounds
• Daily record of water consumption (daily controls)
• Water consumption level notified to associates, especially in summer season
• Gardens are watered in the mornings and evenings only to prevent unnecessary evaporation at the hottest times of day
• Card placement in each room asking guests to conserve water

Waste Management

• Use of microorganisms (bacteria) for waste water treatment system
• All garbage properly sorted and separated: wet, dry, glass, plastics dangerous/poison (detergent, chemicals etc)
• Associates motivated not to waste glass bottles to increase bottle account for recycling
• Leftover food is donated.

Environmental Quality

• Suppliers are requested not to leave the engine running while their vehicles are parked to reduce noise and pollution
• Air filtration is in place for the guestrooms
• Well-trained cleaners in the laundry and the resort are environmentally responsible
• Separation of smoking and non-smoking floors

Chemical Products

• Control system for chemical use
• Use of eco-friendly cleaning products and eco-friendly chemical products only
• Use of handwash for express service laundry
• Use of washing-up liquid, floor cleaners and fertilizers made from natural, biodegradable ingredients
• Use of fresh fruit, vegetables and flowers with no chemical substances
• No chemical substances used for cultivation of trees and flowers on the property

Recycling

• Separating and selling bottles, paper, cardboard and vegetable oil to recycling companies
• Re-use of guests’ leftover soap for spotting white cloth in laundry department
• Re-use of flowers wherever possible
• Re-use of hotel key cards
• Pig food selling

Purchasing

• Buying and providing products and services, which have a minimal impact on environment - purchasing local and seasonal products to reduce transportation requirements and its impact on the environment
• Request for cooperation from supplier to use other types of containers instead of plastic bags, or re-use plastic bags and avoid foam containers

Engineering

• LPG used to fire boilers instead of diesel
• At all times Engineering Department saves costs and energy in all activities performed
• Use of ozone in cooling tower (water cool system)
• Elimination of Halon fire extinguisher to reduce environmental impact

Environmental Activities

• Creating activities and encouraging the community, guests and staff to help preserve and protect the environment
• Annual donation of food and gifts to poor children on hotel anniversaries and other occasions
• Energy-saving Slogan Competition
• Support of events of other community/aid driven organisations

Offices

• Staff use recycled paper and envelops
• Staff share computers rather than use individual ones
• Staff to optimise the use of computers and emails to reduce paper use
• Actively supporting all green leaf programmes and setting a good example for all staff
• Staff avoid printing and copying
• Staff encouraged to walk instead of using lifts
• Staff encouraged to keep all windows and doors closed when air-conditioners are operating
• Staff to turn off air-conditioning, lights and equipment, when they are not in the office
• Computer screens turned off after work and during lunchtime
• Information board to motivate all concerned about energy-saving and water-saving

Staff Training

• Staff are trained for energy awareness (e.g. switching off lights/computers, water consumption, air-conditioners, appliances etc.)
• Regular meetings with staff to help promote staff awareness and implementation of energy-saving and environmental responsibility