Hong Kong hotels' sewage: Environmental cost and saving technique

Wai Hung Chan, Kevin Wong, Jennifer Lo

Research output: Journal article publicationJournal articleAcademic researchpeer-review

36 Citations (Scopus)

Abstract

With the continuing strong growth in international arrivals to Hong Kong, more hotels are planning to open in the coming years. The sewage problem stemming from local hotels is expected to be worsened. The current study covers the years 1998 to 2005, plus a projection for the years 2006 to 2009. A survey of water use and conservation in 28 local hotels has been conducted. All established norms and ratios related to water consumption in this study are on a per room basis. The environmental impact of sewage discharged is converted into monetary terms on the basis of how much the hotel industry would need to spend in order to avoid the impacts. It is found that the average volume of water consumed per occupied room decreased from 1.145m3in 1994-1996 to 0.904m3in 2001-2002. In 2005, the environmental costs value was more than HK$187 million and exceeded HK$364 million in 2008. It is also found that flow regulator and submeter are the two most commonly used water-saving devices in local hotels. Some recommendations are made to save water, particularly in the laundry, kitchen, and guestroom.
Original languageEnglish
Pages (from-to)329-346
Number of pages18
JournalJournal of Hospitality and Tourism Research
Volume33
Issue number3
DOIs
Publication statusPublished - 1 Aug 2009

Keywords

  • Environmental accounting
  • Hong Kong
  • Hotel
  • Sewage
  • Water

ASJC Scopus subject areas

  • Education
  • Tourism, Leisure and Hospitality Management

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