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Content
analysis of Global Sustainable Tourism Criteria mapped to the EMBOK
15 October 2008
Below is a content analysis
mapping of the newly released
Global Sustainable Tourism Criteria to the knowledge domains of the
International EMBOK framework. The criteria,
proposed by the Partnership
for Global Sustainable Tourism Criteria,
are divided into four areas:
A. Demonstrate effective
sustainable management.
B. Maximize social and economic
benefits to the local community and minimize negative impacts.
C. Maximize benefits to
cultural heritage and minimize negative impacts.
D. Maximize benefits to the
environment and minimize negative impacts.
These criteria were conceived
as the beginning of a process to make sustainability the standard practice in
all forms of tourism, including event and business tourism (e.g. attendance at
meetings and events being the primary purpose for travel to a destination).
Organizers of planned events of any type and in any location may use this
analysis to benchmark their current endeavors and devise tactics to enhance the
sustainability of their businesses, their events, and the environments in which
their events take place.
As shown below, many of the
facets of the EMBOK domains are not used in this analysis mapping, although
various criteria reference other applicable facets (e.g. food and drink, crafts,
performance arts, agricultural products, etc.). Event organizers are welcome to
provide interpretations and suggestions for tactics in all the functional
categories in this framework, as well as comments on this analysis.
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ADMINISTRATION |
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Financial
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Human Resources
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A.3. All personnel
receive periodic training regarding their role in the management of
environmental, sociocultural, health, and safety practices.
B.2. Local residents
are employed, including in management positions. Training is offered as
necessary.
B.7. The company is
equitable in hiring women and local minorities, including in management
positions, while restraining child labor.
B.8. The international
or national legal protection of employees is respected, and employees
are paid a living wage. |
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Information
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Procurement
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B.3. Local and
fair-trade services and goods are purchased by the business, where
available.
B.4. The company offers
the means for local small entrepreneurs to develop and sell sustainable
products that are based on the area’s nature, history, and culture
(including food and drink, crafts, performance arts, agricultural
products, etc.).
D.1.1. Purchasing
policy favors environmentally friendly products for building materials,
capital goods, food, and consumables.
D.1.2. The purchase of
disposable and consumable goods is measured, and the business actively
seeks ways to reduce their use. |
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Stakeholders
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B.1. The company
actively supports initiatives for social and infrastructure community
development including, among others, education, health, and sanitation.
B.5. A code of conduct
for activities in indigenous and local communities has been developed,
with the consent of and in collaboration with the community. |
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Systems
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A.1. The company has
implemented a long-term sustainability management system that is
suitable to its reality and scale, and that considers environmental,
sociocultural, quality, health, and safety issues. |
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Time |
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DESIGN |
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Catering
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Content
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Entertainment
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D.3.2. No captive
wildlife is held, except for properly regulated activities, and living
specimens of protected wildlife species are only kept by those
authorized and suitably equipped to house and care for them.
D.3.5. Interactions
with wildlife must not produce adverse effects on the viability of
populations in the wild; and any disturbance of natural ecosystems is
minimized, rehabilitated, and there is a compensatory contribution to
conservation management |
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Environment
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D.3.3. The business
uses native species for landscaping and restoration, and takes measures
to avoid the introduction of invasive alien species. |
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Production
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Program
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C.4. The business uses
elements of local art, architecture, or cultural heritage in its
operations, design, decoration, food, or shops; while respecting the
intellectual property rights of local communities. |
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Theme |
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MARKETING |
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Marketing Plan
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A.4. Customer
satisfaction is measured and corrective action taken where appropriate.
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Materials
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A.5. Promotional
materials are accurate and complete and do not promise more than can be
delivered by the business. |
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Merchandise
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C.2. Historical and
archeological artifacts are not sold, traded, or displayed, except as
permitted by law.
D.3.1. Wildlife species
are only harvested from the wild, consumed, displayed, sold, or
internationally traded, as part of a regulated activity that ensures
that their utilization is sustainable. |
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Promotions
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Public Relations
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Sales |
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Sponsorship
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OPERATIONS |
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Attendees
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A.7. Information about
and interpretation of the natural surroundings, local culture, and
cultural heritage is provided to customers, as well as explaining
appropriate behavior while visiting natural areas, living cultures, and
cultural heritage sites. |
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Communications
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Infrastructure
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B.9. The activities of
the company do not jeopardize the provision of basic services, such as
water, energy, or sanitation, to neighboring communities.
D.1.3. Energy
consumption should be measured, sources indicated, and measures to
decrease overall consumption should be adopted, while encouraging the
use of renewable energy.
D.1.4. Water
consumption should be measured, sources indicated, and measures to
decrease overall consumption should be adopted.
D.2.1. Greenhouse gas
emissions from all sources controlled by the business are measured, and
procedures are implemented to reduce and offset them as a way to achieve
climate neutrality.
D.2.2. Wastewater,
including gray water, is treated effectively and reused where possible.
D.2.3. A solid waste
management plan is implemented, with quantitative goals to minimize
waste that is not reused or recycled. |
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Logistics
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Participants
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Site |
C.1. The company
follows established guidelines or a code of behavior for visits to
culturally or historically sensitive sites, in order to minimize visitor
impact and maximize enjoyment.
C.3. The business
contributes to the protection of local historical, archeological,
culturally, and spiritually important properties and sites, and does not
impede access to them by local residents.
D.2.5. The business
implements practices to reduce pollution from noise, light, runoff,
erosion, ozone-depleting compounds, and air and soil contaminants.
D.3.4. The business
contributes to the support of biodiversity conservation, including
supporting natural protected areas and areas of high biodiversity value.
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Technical
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RISK |
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Compliance
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A.2. The company is in
compliance with all relevant international or local legislation and
regulations (including, among others, health, safety, labor, and
environmental aspects).
A.6. Design and
construction of buildings and infrastructure:
A.6.1. comply with
local zoning and protected or heritage area requirements;
A.6.2. respect the
natural or cultural heritage surroundings in siting, design, impact
assessment, and land rights and acquisition;
A.6.3. use locally
appropriate principles of sustainable construction;
A.6.4. provide access
for persons with special needs. |
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Decisions
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B.6. The company has
implemented a policy against commercial exploitation, particularly of
children and adolescents, including sexual exploitation. |
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Emergency
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Health/Safety
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D.2.4. The use of
harmful substances, including pesticides, paints, swimming pool
disinfectants, and cleaning materials, is minimized; substituted, when
available, by innocuous products; and all chemical use is properly
managed. |
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Insurance
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Legal |
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Security
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