https://youtube/watch?v=bcIA47CV4l0&feature=youtu.be Team number : eBIA141512 Description :Focusing on the two main environmental problems faced by Sheraton Egret Lake Resort Huizhou, we have some suggestions on green saving. As the resort replaces its swimming pool water daily for the hygienic reason, water usage and water quality become concern. With a total of 6 swimming pools, the waste is predictable and enormous. However, the resort can make good use of these used waters before they are treated as sewage. To begin with, an advanced way of purification and sterilization is suggested to use. Chlorine dioxide (CIO2) disinfectant, a chemical with bactericidal power 2.5-2.6 times of chlorine, can better sterilize the water quality. Besides, a continuous purifying filter is advised to accompany with the CIO2 disinfectant. With the above facilities, the frequency of replacing water can be reduced and water can be better utilized. Swimming pools are suggested to open according to number of residents, especially in non-peak seasons. Only 1 outdoor and 1 indoor pool are sufficient for customers. Water in closed pools can serve as decoration purpose with strong sterilizing system. In addition, the resort can collect the used swimming pool water and make it replace the current source of flushing the toilet. The resort can install a collection tank underground for storing those used swimming pool water. The water comes from the pipe that links the swimming pool with the collection tank. Then, the water in the tank will be transfer from collection tank to fill in every toilet’s tank via a long tube. This practice can reuse the water before it becomes sewage. It involves cost to construct the collection tank and pipe for connection. And there is cost on testing and maintenance. But at the same time, this reduces water charges and the cost of handling sewage. The benefit will last for long term. On the other hand, since there is enormous amount of food waste caused by buffet and the food waste mainly comes from spoiled food, we suggest improving the system of buffet. First, the resort can set up a database system for recording the food waste. The food waste can be weighed daily to find out which time period, which food generates the most waste. Then, we can organize the collected data in order to implement some effective actions on preventing spoilage, for examples, preparing unpopular dishes in smaller containers and half-refilling near end of buffet section. Secondly, the resort can introduce e-menu that enables the change in buffet. It means displaying the real dishes of general and popular food for eating but others on screen. For some food which is not very popular and with short preservation period can be ordered by e-menu on the tablets. The cost of developing the system and maintenance, for examples, hiring technical staff and buying tablets are required. But it can efficiently and sustainably reduce food waste.
Posted on: Sun, 07 Dec 2014 12:12:37 +0000
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