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Tainan City’s Sandamen Building Cultural and Creative Hotel uses energy-saving equipment and green building materials for insulation to reduce carbon emissions, and adopts the approach of increasing the coverage of green plants to adjust the indoor temperature and reduce energy consumption. It demonstrates its determination to be environmentally sustainable through actions and has obtained the Bronze Level Eco-label Hotel Certification, setting a new milestone for green tourism in Tainan City. <\/p>\n
Mayor Huang Weizhe said that Tainan is a popular domestic tourist destination, and he also recognized that businesses that have obtained the environmental label certification demonstrate corporate responsibility to implement environmental protection and love the earth, allowing sustainable tourism to be in line with international standards, and inviting tourists to respond to net-zero green living.<\/p>\n
Director of the Environmental Protection Bureau, Hsu Ren-ze, pointed out that the Bureau actively encourages accommodation operators to join the green environmental protection movement. Among the list of 127 eco-label hotels in Taiwan, 11 are in Tainan, including Liuying Jianshanpi Resort, Shangri-La Tainan Far Eastern Plaza, Golden Tulip Rongmei, Golden Tulip Rongxing, Ching Shui Yang, Lakeshore Hotel Tainan, Xi Rong Xuan, Hotel Fun, Evergreen Resort Hotel, Sandamen Architectural Cultural and Creative Hotel, and Formosa Yacht Hotel. The Bureau also hopes that more accommodation operators will respond and participate to jointly save resources and be friendly to the environment, so that tourists will have more green tourism options when they visit.<\/p>\n
The Bronze Environmental Label is a strictly regulated government label. To obtain this honor, businesses must meet a number of government-set conditions and undergo a strict review mechanism.<\/p>\n
Bronze-level environmentally friendly hotels: must meet the following necessary compliance items in order to be issued an environmental label use certificate.<\/p>\n
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Enterprise environmental management should comply with the following standards:<\/strong> The energy-saving measures of the business shall comply with the following specifications:<\/strong> <\/p>\n The water conservation measures of the operators shall comply with the following standards:<\/strong> Green procurement by businesses should comply with the following standards:<\/strong> Businesses\u2019 reduction of disposable products and waste shall comply with the following regulations:<\/strong> The management of hazardous substances by businesses shall comply with the following regulations:<\/strong> Businesses shall comply with the following regulations when implementing waste sorting, resource recycling and pollution prevention:<\/strong> Pollution prevention by businesses shall comply with the following regulations:<\/strong> <\/p>\n
\n(1) There is no record of violation of environmental laws and regulations and no record of being punished by the environmental protection authorities within one year before the application date.
\n(2) The air quality of the premises complies with the indoor air quality regulations of the Environmental Protection Administration of the Executive Yuan, and has maintenance management measures and regular testing.
\n(3) Have an environmental policy and an environmental management plan or action plan.
\n(4) Establish annual baseline data on energy and water use, single-use (disposable) product use, and waste disposal.
\n(5) Have an employee environmental protection education and training program and related records.
\n(6) Office areas should refer to the \u201cDIY Office Environmental Protection\u201d and \u201cOffice Environmental Protection Practical Manual\u201d to implement relevant office environmental protection measures.
\n(7) Actively maintain the cleanliness of the surrounding environment.
\n(8) The restaurant does not use conservation ingredients.<\/p>\n
\n(1) Perform maintenance and adjustment of air conditioning (heating and cooling) and ventilation and exhaust systems annually.
\n(2) The exhaust equipment in underground parking lots shall be equipped with automatic sensing or timing devices.
\n(3) The exhaust fan and bathroom light switch in the guest room bathroom should be linked.
\n(4) Reduce the use of elevators or escalators during times of low usage.
\n(5) Install heat recovery or insulation equipment on large air-conditioning systems, boiler hot water systems, heated swimming pools and other equipment.
\n(6) There are facilities or measures to ensure that lights in unmanned areas remain turned off.
\n(7) Plastic curtains or air curtains are installed in the restaurant\u2019s cold storage.
\n(8) Use optical detectors or timers for outdoor lighting.<\/p>\n
\n(1) Perform maintenance and adjustments on water-using equipment (including pipelines, water tanks, cooling towers, etc.) every six months.
\n(2) Guest rooms shall use notice cards or other means to allow guests to choose whether to have their bed sheets and towels changed daily or every few days.
\n(3) Post (or place) water and electricity conservation promotion cards in appropriate locations in bathrooms or guest rooms.<\/p>\n
\n(1) If there are environmentally friendly products (products with environmental protection labels, second-category environmental protection products, energy-saving labels, water-saving labels or carbon labels, etc.) among the product categories sold by affiliated stores, they should be introduced for sale.
\n(2) For office supplies, consumables or spare parts, and cleaning agents, environmentally friendly products (such as those with environmental protection labels, second-category environmental protection products, energy-saving labels, water-saving labels, or carbon labels) shall be given priority.<\/p>\n
\n(1) The guest rooms do not provide disposable toiletries, including various small packages of shampoo, shower gel, soap, toothbrush, toothpaste, hand soap, razor, shower cap, etc. Or there are relevant incentives and measures to encourage guests to reduce the use of disposable bath products.
\n(2) Disposable tableware, including styrofoam, plastic and paper cups, bowls, plates and disposable chopsticks, forks and spoons, is not provided on the premises.
\n(3) Have measures in place to explain to tenants the impact of disposable products on the environment.
\n(4) Those who have restaurants do not use disposable tablecloths.<\/p>\n
\n(1) There are related facilities or procedures for recycling discarded batteries and lighting sources. After recycling, they should be handed over to cleaning teams, waste dry battery and lighting source recycling or treatment industries for recycling, and supporting information should be obtained.
\n(2) Environmental sanitation drugs and disease control must comply with environmental protection laws and regulations. Environmental Label Specifications and Standards<\/p>\n
\n(1) Implement waste sorting and resource recycling.
\n(2) Measures are in place to recycle and reuse restaurant food waste.
\n(3) Do not purchase excessively packaged food or consumables to reduce packaging waste.
\n(4) Before catering wastewater is discharged into the sewage system, grease interception facilities that comply with relevant regulations are installed and operated normally.<\/p>\n
\n(1) A restaurant shall have tableware washing equipment that complies with the standards of the health authorities.
\n(2) Wastewater should be discharged into the public sewage system or treatment facilities should be set up and operated normally, and sludge should be cleaned regularly. The quality of discharged water must comply with relevant standards and regulations.
\n(3) The restaurant\u2019s range hoods should be equipped with fume treatment equipment and deodorization equipment, and the noise generated should comply with environmental protection regulations.<\/p>\nYou can feel our dedication! <\/em><\/h3>\n
Let\u2019s go! Come to Tainan now! \u300b<\/h2>\n\t\t
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