SUSTAINABLE

Responsible Tourism
INTRODUCTION
Sustainability is an appealing concept in tourism
development but it has been criticized for being
impractical. Its main deficiency is the failure to identify
the specific tasks that each stakeholder group must do to
attain it. Without this, it creates a bystander effect,
whereby everyone assumes that somebody else would do
it, eventually resulting in no one actually doing what is
supposed to be done.
THE GLOBAL CODE OF ETHICS
At the international level, the UNWTO has been at the
forefront of responsible tourism movement. The UNWTO
adopted the Global Code of Ethics for Tourism in 1999,
which is a comprehensive set of principles designed to
guide the actions of governments, the private sector,
communities, and tourists alike in order to maximize
tourism’s benefits and minimize its costs on destinations.
Article 1: Tourism’s contribution to mutual understanding and respect between
peoples and societies
Article 1 underscores the necessity of ethical values, tolerance, and
respect for diversity, as the foundation for responsible tourism. It
advocates mutual respect for each other’s practices and customs by
tourists and host communities.
Article:2 Tourism as a vehicle for individual and collective fulfilment
Article 2 recognizes the value of tourism for self-education, mutual
tolerance, and learning about human and cultural diversity. As such,
travel for religion, health, education, and cultural or linguistic exchanges
are encouraged, as well as the inclusion into educational curricula of
tourism.
Article :3 Tourism, a factor of sustainable development
Article 3 stresses the role of all stakeholders in sustainable tourism development
and the prioritization of forms of tourism development that help conserve the
environment. To minimize the negative impacts of tourism, tourism floes must be
programmed in both time and space, tourism infrastructure be appropriately
designed, and carrying capacity of sites be observed.
Article 4: Tourism, a user of the cultural heritage of mankind and contributor to
its enhancement
This article underscores the need to craft policies and activities that will preserve
artistic, archaeological, historical, and cultural sites for the benefit of present and
future generations, including the use of financial resources derived from visits to
such sites for their upkeep, safeguard, development, embellishment, and the
promotion of traditional crafts and folklore.
Article 5: Tourism, a beneficial activity for host countries and communities
Article 5 highlights of tourism they generate, especially in terms of
direct and indirect jobs resulting from them . Tourism polices should
integrate help raise their standard of living, and tourism planning and
development should integrate them to the local economic and social
fabric.
Article:6 Obligations of stakeholders in tourism development
Article 6 the responsibilities of tourism professionals, public authorities, and the
media. On the part of the tourism professionals, they must provide objective and
honest information to tourists about the destinations, contractual clauses involved
in the provision of their services, and financial compensation payable by them in
case of unilateral breach of contract. They should also inform their clients about
security and safety issues and ensure the tourist’ access to insurance and
assistance.
Article 7: Right to tourism
This article emphasizes the right to tourism for all peoples which should be
promoted. This universal right must be regarded as the corollary of the right to rest
and leisure, including reasonable limitation of working hours and periodic holidays
with pay, as guaranteed by Article 24 of the Universal Declaration of Human Rights
and Article 7. d of the international Covenant on Economic, Social and Cultural
Rights. Social tourism, family, youth, student and senior tourism, and tourism for
people with disabilities should be encouraged and facilitated.
Article 8: Liberty of tourist movements
Article 8 discusses the rights of tourists. According to the article, people should
have the liberty to travel within their countries and to the other countries in
accordance with article 13 of the Universal Declaration of Human Rights, subject to
international and national laws. Tourists must be allowed to go to places of transit
and stay free from excessive formalities or discrimination; they should have access
to internal and external communication and access to local administrative, legal,
and health services. Tourists must be able to contact their consular
representatives.
Article 9: Rights of the workers and entrepreneurs in the tourism industry This
article talks about the rights duties of tourism workers and entrepreneurs,
including multinational companies. Tourism workers must enjoy the fundamental
rights guaranteed by their States of origin and host countries, taking note of the
specific constraints brought about by the characteristics of tourism, such
as seasonality, tourism’s global dimension, and the flexibility often required of
them by the nature of their work. Salaried and self-employed workers in the
tourism industry have the right and the duty to acquire appropriate initial and
continuous training, adequate social protection, and job security.
Article 10: Implementation of the principles of the Global Code of Ethics for
Tourism
This article discusses how the Code be implemented. This involves cooperation
between the public and private stakeholders in tourism development, the
recognition of the role of international institutions, particularly the WTO, and non-
governmental organizations involved in tourism promotion and development
protection of human rights, environment or health; and the for stakeholders too
refer any disputes concerning the application or interpretation of the Global Code
of Ethics for Tourism to the World Committee on Tourism Ethics.
TOURISM AWARDS AND ACCREDITATION
Singapore Tourism Board’s Singapore Gold Circle Quality Programme
(GCQP) accreditation scheme sets benchmarks for fair trade practices,
quality of service and management, facilities and equipment, product
development, industry support, and documentation (STB 2003). The
GCQP uses five major criteria: physical attributes like location and
environmental quality; structure and systems related to safety and
security; facilities related to comfort; service quality like cleanliness,
hygiene, and reputation; and ongoing maintenance of property (Cruz
2003). Included in the environmental quality are the conservation
programs of the establishment, such as captive, breeding program for
endangered species, mangrove rehabilitation, sea grass transplantation,
coral reef recovery program, and bay watch (against illegal fishing),
forest watch (against illegal logging), and charging conservation fees in
environmentally sensitive areas.
RESPONSIBLE TOURISM BY INDUSTRY
Tourism enterprises are motivated to implement “Responsible Tourism” guidelines
to reduce costs (e.g., through increased efficiency), create a unique selling
preposition (USP), and maximize comparative advantage in the marketplace
(Spenceley et al. 2002).
Tourism enterprises promote responsible tourism when they:
• Create and promote employment and business opportunities for historically
disadvantaged individuals;
• Employ local workers;
• Forge mutually beneficial economic linkages between the formal and informal
sector within the immediate small business community; and
• Endorse fair trade in employment and purchasing behavior.
According to spenceley et al. (2002), private tourism enterprises can encourage
tourists to promote local development by :
• Providing information, such as the local economy, the enterprise’s corporate
social investment activities, and current or planned social infrastructure projects;
• Demonstrating the impact that a relatively small amount of money can make to a
poor rural household;
• Creating opportunities, such as opening a shop that sells locally
produced souvenirs, for guests to spend money locally and to support local
projects;
• Soliciting guest feedback on general impressions and specific information about
visitor expenditure in the local economy; these feedback can be used to profile
clients and increase return business
• Sourcing local products and services, such as construction materials, landscaping
plant, food, furniture, uniforms, soft furnishings, decorations, soap, candles,
tableware, etc., wherever quality, quantity, and consistency allow; and
• Advising small local business (in retail trade) about requirements for consumables
and non-craft needs.
SOCIAL RESPONSIBILITY
Tourism establishments must also observe their social responsibilities. They should
also avoid undertaking activities that undermine traditional activities of host
communities. They should be careful not to intrude sacred sites and commercialize
culturally sensitive events like wedding and funerals. Moreover, they should not
exploit marginalized groups, such as women, children, and indigenous people, by
employing them at below minimum wage levels. The intellectual property of
indigenous people, such as weaving, should be recognized and should be fairly
paid for when used.

Spenceley et al. (2002) mentioned a number of technologies and simple practices

which could be utilized by hotels and resorts to minimize their carbon footprint.
These include;
Electricity
• Renewable energy system such as solar water heater, solar pumps, windmills,
photovoltaic systems to power radios, lights, computers, and other low wattage
appliances
• Insulation for roofs, ceilings, hot water items (e.g., pipes and geysers), and cooling
devices (e.g., freezers and ice machines)
• Double glazing windows with heat loss (which is ten times faster than through insulated
walls)
• Using locally produced materials to reduce transportation energy requirements
• Solar water heater combined with low-flow, high pressure showerheads and low-flow,
high pressure taps which can help between 15% and 30% of electricity costs
• instantaneous gas water heaters with electric ignitions which use no energy when not
in use and avoid wasteful pilot lights
• Adjust the hot water thermostat on geysers to the lowest suitable level 946 to 49C
rather than the normal +60C; for every 10% increase in the thermostat setting energy
costs rise about 25%; for every 5C reduction results in 13% reduction in electricity use.
• Insulate water boiling units urns to reduce loss and install timers so they are only
switched on only when they will be used.
Refrigeration
• place fridge or freezer in shade, well-ventilated area, and away from cooking
equipment to make them work more efficiently.
Cooking
• Cook with natural gas rather than electricity to save energy.
• Use microwave to cook smaller items of food; it uses around 66% less electricity
to heat food than electric hobs.
Dishwashing
• Purchase low-water and energy-use dishwashers.
• Operate them only when full.
Laundry
• Warm wash is more efficient than a hot wash, and cold water suitable if an
enzymatic detergent is used.
Offices
• Personal computers use about 100 W when operating. Switch off office equipment
when not needed.
Lighting
• Compact fluorescent lights last ten times as long and use 20% of the energy of
conventional bulbs.
• Low-energy light bulbs produce about seven times of light for the same wattage.
Transport
• Encourage the use of environment-friendly transport, such as bikes, horse, and canoe,
for recreation.
• Domestic and local tourists make shorter trips and use less energy.
Kitchens
• Purchase fridges and freezers without ozone-depleting CFCs.
• Dispose old equipment containing CFCs at recycling plants.
• Order and prepare food in relation to guest and staff requirements to minimize waste.
• Purchase food from local suppliers who can deliver fresh produce often.
Laundry and Housekeeping
• use of refillable wall dispensers for biodegradable liquid soaps and moisturizers
to reduce costs and wastage.
Office
• Reduce paper wastes by using email or central notice whiteboards.
• Proofread documents on the computer before printing .
• Send faxes by modem.
• Double-side your printing and photocopies, and reduce the size of copies.
Outside the Buildings- Garden and Wildlife Areas
• use garden trimmings, lawn clippings, and prunings to create mulch for
flowerbeds which can help reduce water losses from evaporation.
• Use compost heap or worm farm to crea5e compost from materials like
cardboard and animal manure.
Workshop
• Return waste oil to nearest supplier.
Land filling
• Minimize landfill’s negative impact from leachate and gases produced by situating
then at least 30 meters from lakes and river’s and at least 10 meters above the
water table.
• Line them to ensure that leachate does not escape from the landfill site to
contaminate the soil and groundwater.
Where Incineration is Necessary
• Ensure that the temperature of the waste burned is hot enough to maximize
combustion and reduce the amount of ash produced
• Use filters to trap poisonous fumes from entering the atmosphere, and regularly
replace them.
Other technologies and design elements that could be adopted by tourism
establishments to protect the environment are:
• High ceilings;
• Solar power;
• Supertrees at Singapore’s Gardens by the bay which gather rainwater, provide
shade, and employ photovoltaic cells to harvest solar energy;
• Banning lovelocks which can destroy bridges due to their sheer weight;
• Reminder signage to encourage guests to follow sustainable practices, such as
saving water and electricity;
• Sewage treatment which cleans wastewater prior to release to marine
ecosystems; and
• Planting endemic plants for landscaping; they are more resilient and do not need
mush maintenance.
When buying souvenirs or pasalubong, tourists should not haggle excessively. They
should pay fair prices for products, such as the making of binagol,a delicacy in
Bohol, made of yam, that are produced with intensive labor which is made by
hours of constant stirring of yam and other ingredients in a big vat.
Tourists should not make donations irresponsibly; ensure that donations are
undertaken in a controlled and transparent manner, and that it does not result in
dependence by the host population.
Tourists should not feed wild animals as this teaches them to be dependent on
humans. Some animals, such as the monkeys in Subic, even become aggressive and
try to grab at whatever bag people are holding.
Tourists should turn off lights which are not in use. Remove the card from the
receptacle before leaving a hotel room, so the lights will be turned off
automatically after a few seconds.