The ITC group of hotels crowns its famous hospitality with environmentally and socially
correct initiatives
RAJIV TIKOO
IT may not be labelled a green hotel
group, but in spirit, it certainly is. ITC Hotels Limited faithfully follows the parent
ITC group’s philosophy that since enterprises arise out of society, they must return
something to it, says S S H Rehman, managing director of the hotel group. While ITC’s
initiatives include setting up of the Sangeet Research Academy, promoting sports and
establishing e-choupals, ITC Hotels Limited has undertaken initiatives like WelcomCuisine.
"It’s so because the parent company only enunciates the principles, while the
group companies fashion their own initiatives in keeping with their competencies and
resources," explains Mr Rehman.
WelcomEnviron is a multifaceted programme,
which not only spreads eco-awareness amongst employees, suppliers and guests, but also
saves recycles resources, reduces wasteful consumption and maintains high standards of
hygiene and safety.
Beginning with the monitoring of safety
standards with respect to food, water and air quality, the programme gathered momentum
with the adoption of eco-friendly practices in all areas of hotel operations – from
guest rooms to gardens.
"ITC Hotel Maurya Sheraton &
Towers in New Delhi took the lead based on the three R’s – reduced, recycle and
reuse," recollects Mr. Rehman. The waste water from the hotel’s kitchen and
laundry is recycled for use in its gardens with the help of an effluent treatment plant.
The next step comprised installing automatic flushing devices in public toilets and
electronic sensors for switching off power in unoccupied guest rooms. Guests were also
encouraged to use recycled stationary, herbal toiletries and linen laundry bags instead of
plastic bags. Voice mail facilities in rooms helped guests save on paper.
The initiative did not go unnoticed by
industry watchers. In 1999, the hotel became the first hotel in Asia to be awarded the ISO
14001 for environmental management. The certificate followed numerous other green awards.
The hotel won the Green Hotelier award in 1997, which is instituted by American Express
the International Hotel Association. In 1993, the hotel was awarded the Diploma of
Excellence by American Express and the International Hotel Association for its
contribution to environment.
ITC Hotel Maurya Sheraton & Towers in
New Delhi is not the only group hotel to be felicitated for its green initiatives. ITC
Hotel Park Sheraton & Towers, Chennai, was the co-winner of the Green Hotelier award
in 1997. Welcomgroup Bay Island in the Andamans, which is known for its water conservation
in the face of limited fresh water supplies, won the British Airways Tourism award in
1993. And Welcomgroup Mughal Sheraton in Agra, which is a model for using recycled water
to produce fresh vegetables and flowers for the hotel’s use, also bagged the Aga Khan
Award for Architectural Excellence way back in 1980.
The WelcomEnviron initiatives have monetary
spin-offs, too. There has been energy saving of 15-18 per cent in all Welcomgroup units.
The initiatives have also resulted in 30 per cent water saving in all the units. Besides,
used cooking oil is converted into soap, and unused fruits are recycled into preserves,
candied peel and natural beauty aids. In addition to these initiatives, 10 lakh vehicles
have been checked by WelcomEnviron’s pollution checking mobile vans.
"An extension of these projects has
been that the group hotels are actively involved in community afforestation projects and
promotion of environmental awareness in schools, involving 25 million children," says
Mr. Rehman.
While WelcomEnviron may be the most visible
of the hotel group’s responsible initiatives, other initiatives, too, have had
far-reaching consequences. "For example," says Mr Rehman, "WelcomJawan
trains ex-servicemen for a career in the hotel industry and also assists them in
re-employment – in the group and outside." The initiative is particularly close
to the heart of Mr Rehman, who is a former major of the Mahar Regiment.
He elaborates, "Every year, 60,000 men
retire from the armed forces. We run courses across the country for jawans and
non-commissioned officers in hospitality so as to enable them to be employed. These are
free 90-day courses in kitchen stewarding, housekeeping and bartending. Officers are
trained in hospitality management and club secretarial jobs. Apart from absorbing some of
them in our own group, the rest are available for hiring by other corporates. Besides,
ex-officers are helped in getting placement as engineers and human resource
managers." This opens avenues for them in addition to the regular security services,
he adds. WelcomJawan, also provides service officers’ wives an opportunity to train
for a career in the hotel industry.
Other initiatives may not have immediate
tangible results, but they are equally important for the hotel group. Explains Mr Rehman,
"WelcomTheatre aims to use theatre to make people aware of topical issues and their
responsibilities." Memorable plays like 50 Day War, Legend of Ram – Prince of
India, and Sare Jahan Se Acha have been staged under this banner.
Mr Rehman adds, "Similarly, WelcomArt
aims to encourage the creativity of young artists and the propagation of the values of
Mother Nature and mankind." He says, "There is a tremendous gap between what is
appreciated abroad and what goes unnoticed here. The idea is to focus global attention on
our art."
Other initiatives like WelcomHeritage and
WelcomCuisine are very well integrated with the core competency of the hotel group. Mr
Rehman elaborates, "WelcomHeritage is for preserving palaces, forts and fortresses.
We provide assistance to them so that these assets can be put to productive use."
Similarly, WelcomCuisine is not only
helping preserve varied Indian cuisines, but it’s also helping small time chefs grow
into entrepreneurs. Mr Rehman says, "Indian cuisine is unparalleled in terms of its
range, depth and evolution. We need to appreciate it. We are commercialising it in a way
that it draws in the future entrepreneurs. So you have Indian chefs going abroad to set up
eateries."
All these initiatives are high on the hotel
major’s priority because they are top driven. Explains Mr Rehman, "The
philosophy works top down. It depends upon how you enthuse your own people." He adds,
"In any case, environmental awareness has increased by leaps and bounds today. There
is a quantum leap in the realisation that there is a very large underprivileged class that
needs to be supported and that planetary resources should not be tampered with
unnecessarily."
