Professional Documents
Culture Documents
Ha Long Sa Draft 19jan
Ha Long Sa Draft 19jan
1
Agenda
• Overview of Ha Long Bay
• Research Objectives
• Methods
• Findings
• Recommendations
• Questions & Answers
2
Overview of Ha Long Bay
• Dual role as a tourist destination and an industrial
and shipping centre
• Over development of tourism
• Limited authority and decision making power
-> water contamination, solid waste accumulation,
and large-scale damage to both species and
ecosystems.
-> ‘Save the Bay program’
3
Research Objectives
• Relevance of program objectives
• Situation analysis on water quality with focus
on impacts from tourism
• Public Private relationship and willingness
• Recommendations for project interventions
(2015-2017)
4
Methods
• Qualitative approach
– Review of relevant projects, plans and reports
– Interviews relevant stakeholders
• Quantitative approach
– Survey of 4 tourism supplier groups of 208
• 29 cruise managers
• 114 captains
• 49 accommodation managers, and
• 16 restaurant managers
5
Qualitative Findings
• Improvement on environment quality (IUCN 2013)
• 2013: 2.55 million tourists (35% domestic, 65% international)
(HLBM report, 2014)
6
Qualitative Findings
• Over carrying capacity e.g. 5,500/day at Thien Cung and Dau
Go (HLBM, 2009)
• Increasing negative environmental impacts on coastal area
and on the bay (JICA, 2013)
• Tourist discharges about 0.5 kg of solid waste and 100 liters of
wastewater per trip (JICA, 2013)
• Boats increased 1.6 time from 329 (2006) to 527 (2014); 30%
(167 overnight boats)
• Tourism pressure as a major factor affecting the universal
value of the site in addition to industrial development,
population growth, aquaculture and fishing (IUCN, 2013)
7
Qualitative Findings
• Ha Long Bay rated lowest on the criteria of environmental
friendly destination (M=4.4) and on overall evaluation (M=4.8)
among 5 destinations (Sa Pa, Ha Long, Hue, Da Nang and Hoi
An) (ESRT, 2014)
• 17% of international and 15% of national showed their serious
concern about the environment in the destinations of Ha Long
• Of the total 2,373 reviews of Ha Long Bay as an attraction
from Jan 01 to July 16, 2014, a total of 51 (2.15%) reviews
classified the attraction as ‘terrible’ while 80 (3.37%) classified
their experience as ‘poor’. (Tripadvisor 2014)
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Qualitative Findings
• Sources of pollution mainly from coastal areas and buffer
zone e.g. state- owned enterprises and socio-economic
organizations
• Low local awareness on environment protection
• Ha Long waste treatment capacity does not meet the growth -
> discharge in to the sea
• Sewage discharge into the sea without treatment
• No collection points and treatment of sewage and black water
• Oil pollution at Bai Chay harbor (0.23mg/l in 4/2013) (HLBM 2013)
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Quantitative findings
• General information
• Perception on water quality
• Environmental impacts
• Public private relationship
10
General information
• Expected guests in 2015 vs. 2014: Increase
• Average guest night: cruise/hotel (1.36/1.34)
• Average occupancy rate: cruise/hotel (66%/ 44%)
• Main markets: Europe, NEA, SEA and Domestic
11
Perception on water quality
• Impression of the water quality over the past 5 years
• Observation of current water quality
• Describe the physical evidence
• The most polluted areas (on map)
• Main sources of pollutions
• Influence of water quality on tourist experience
• Responsibility on water quality protection
• Involvement in environmental protection initiative
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45.0%
Impression of the water quality over
40.4%
40.0% the past 5 years
35.0%
30.0%
24.0%
25.0%
20.0% 18.3%
15.0%
10.6%
10.0% 6.7%
5.0%
0.0%
Much Improved Unchanged Worse Much worse
improved
70.0%
63.0% Observation of current water quality
60.0%
50.0%
40.0%
30.8%
30.0%
20.0%
10.0% 5.8%
0.5%
0.0%
Heavily polluted Some pollution Good Very good
13
50%
45%
Impression of the water quality over
40% the past 5 years
35%
30%
25%
20%
15%
10%
5%
0%
Much Improved Unchanged Worse Much worse
improved
80%
Observation of current water quality
70%
60%
50%
40%
30%
20%
10%
0%
Heavily polluted Some pollution Good Very good
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70.0%
63.5%
Physial evidence
60.0%
50.0%
40.0%
33.7%
30.0%
20.0% 14.4%
10.0% 5.3%
0.0%
Change of color Dead fish Rubbish floating Unpleasant smell
80%
68%
70%
62% 61%
60%
50% 44%
40%
30%
20%
10%
0%
Owner Captain Accomodation Restaurant
15
Polluted areas
16
Main sources of pollutions
50%
45%
43%
40%
38%
35% 35%
30%
27% 27%
25%
23%
22%
20%
15%
13%
10% 10%
5%
0%
Coal mining Fishing activities Commercial Hotels and Residents on Residents on Tourist activities Tourist Other
ship route restaurants on floating villages shore on islands/caves boats/cruise
shore
17
Main sources of pollutions
60%
50%
40%
30%
20%
10%
0%
Coal mining Fishing activities Commercial Hotels and Residents on Residents on Tourist activities Tourist Other
ship route restaurants on floating villages shore on islands/caves boats/cruise
shore
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Water quality and tourist experience
Restaurant
Accomodation
Captain
Owner
All
19
Responsibility on water quality protection
70%
60%
50%
40% All
Owner
Captain
30%
Accomodation
Restaurant
20%
10%
0%
Boat owners Hotels and Provincial and local Residents in floating Tourists Other (everyone)
restaurants on shore authorities villages
20
Involvement in environmental protection
30% • Etc…
20%
10%
0%
Owner Accomodation Restaurant 21
Environmental Impacts
(114 Cruise Boat Captains)
• Average volume of solid waste produced per night
• Measures use to reduce solid waste production
• Average water consumption per night
• Usage of water saving devices/ practices
• Average oiled water production per night
• Management of oily water
• Installed oily water separator and its functioning
• Average sewage production per day-only trip
• Management of sewage
• Management of grey water
22
Solid waste production and reduction
• Average volume of
Other 11.3 kg of solid waste
produced per night
Selling or donating left-over food
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
23
Water consumption and reduction
Other
• Average water
Waterless urinals consumption of 6.4
m3 per night
Low flow taps in sinks
24
Oiled water production and
management
3% • Average oiled water
Oil separation and
19%
discharge into the Bay production of 1.05
Dump into the Bay
without treatment
m3per trip
3%
Carry back to shore
75%
Other • 100% installed oily
water separator
(82%/18%)
18%
0% 34%
• Installed oily water
Very effectively
Effectively
separator and its
Not effectively functioning
Do not use
48%
25
Sewage production and management
0%
• Average sewage
20% production of 12.2
Separation and discharge into the
m3 per day-only trip
Bay
3% Dump into the Bay without
treatment
Carry back to shore
• Management of
sewage
Other
77%
26
Management of grey water
2%
9%
10%
Other
79%
27
Public Private Relationship
(Cruise, Accommodations, Restaurant)
• Current relationship
• Willingness to engage in the Alliance
• Factors hindering involvement in the Alliance
• Contribution toward water quality
improvement
28
Current relationship
2% 1%
• Together with
10%
Excellent
Good
enterprises (2014)
38%
Neutral
Bad • Monthly and quarterly
49% Terrible
Public Private Dialogues
• Limited participation
Terrible
from tourism sector
Bad
• Empowered tourism
Restaurant association
Neutral
Accomodation
Owner
Good
Excellent
80%
70%
60%
50%
40%
30%
20%
10%
0%
Highly likely Somewhat likely Indifferent Unlikely Very unlikely
30
Possible hindering factors
60%
50%
40%
30%
20%
10%
0%
Investment Negative experiences Resources Time Unwilling to collaborate Other
31
Contribution toward water quality
improvement
Other Other
Donation in EP fund
Donation in EP fund
Certification program
Certification program
0% 20% 40% 60% 80% 100%
0% 20% 40% 60% 80% 100% Restaurant Accomodation Owner
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Suggestions
• A Ha Long – Cat Ba Alliance as an advisory
board for Ha Long/Quang Ninh authority
• Public awareness raising program through
engagement of media
• Environment protection fee/fund
• Synergy/facilitation of joint activities
• Pilot public-private initiatives/activities
33
Thank you for your attention
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