6.1 

The hotel has established a sustainability mission and policies.
Weight: 1    [ x ]yes   [ ]no     
 

 6.2 

The hotel has prepared a brochure to publish the goals of its sustainability policies.
Weight: 1    [ x ]yes   [ ]no     
 

 6.3 

The employees know the goals of the hotel's sustainability mission and policies.
Weight: 2    [ ]yes   [ x ]no     
 

 6.4 

The hotel has designed a manual that defines the goal of its sustainability plan and describes its sustainability programs.
Weight: 1    [ x ]yes   [ ]no     
 

 6.5 

The hotels keeps a record of efforts implemented in order to achieve its sustainability goals.
Weight: 1    [ x ]yes   [ ]no     
 

 7.1 

The water consumption is periodically monitored.
Weight: 1    [ x ]yes   [ ]no     
 

 7.2 

The hotel keeps a record of total water consumption.
Weight: 1    [ ]yes   [ x ]no     
 

 7.3 

The hotel has a water usage plan with specific saving goals.
Weight: 1    [ ]yes   [ x ]no     
 

 7.4 

A person is responsible for the execution of scheduled water saving activities. This schedule is known by all the employees.
Weight: 2    [ x ]yes   [ ]no     
 

  7.5 

Water saving by employees and customers is encouraged by a permanent promotion program.
Weight: 2    [ x ]yes   [ ]no     
 

 7.6 

Water leakage problems are periodically monitored and the hotel keeps a record of location and repairs.
Weight: 1    [ ]yes   [ x ]no     
 

 7.7 

The hotel uses faucet water saving devises.
Weight: 2    [ ]yes   [ x ]no     
 

 7.8 

At least every two months, an independent laboratory monitors the quality of drinking water quality and ice used by the hotel.
Weight: 3    [ ]yes   [ x ]no     
 

 7.9 

The swimming pool water quality is periodically monitored. The hotel keeps record of this process.
Weight: 3    [ ]yes   [ ]no    [ x ]n/a   
 

 7.10 

The swimming pool has a system to daily obtain chloride.
Weight: 1    [ ]yes   [ ]no    [ x ]n/a   
 

  7.11 

The swimming pool water is treated using a chloride free process.
Weight: 2    [ ]yes   [ ]no    [ x ]n/a   
 

 8.1 

The water consumption is periodically monitored.
Weight: 1    [ x ]yes   [ ]no     
 

 8.2 

The hotel keeps a record of monthly total energy consumption. The energy usage is statistically analyzed.
Weight: 1    [ ]yes   [ x ]no     
 

 8.3 

The hotel has a energy usage plan with specific saving goals.
Weight: 1    [ ]yes   [ x ]no     
 

 8.4 

A person is responsible for the execution of scheduled energy saving activities. All the employees know this schedule.
Weight: 1    [ x ]yes   [ ]no     
 

  8.5 

Natural illumination systems are used wherever is possible.
Weight: 1    [ x ]yes   [ ]no     
 

 8.6 

The hotel has a program of preventive maintenance for all electric installations and equipment.
Weight: 2    [ ]yes   [ x ]no     
 

 8.7 

The hotel promotes the turning off illumination systems whenever they are not necessary.
Weight: 1    [ x ]yes   [ ]no     
 

 8.8 

An energy-efficient illumination system in at least 80% of the hotel facilities.
Weight: 2    [ x ]yes   [ ]no     
 

 8.9 

The hotel uses new technologies for energy saving. For instance, automatic switches for illumination systems and electric/electronic equipment.
Weight: 2    [ ]yes   [ x ]no     
 

 8.10 

The hotel is using alternative energy systems (i.e. solar energy) for illumination.
Weight: 3    [ ]yes   [ x ]no     
 

 8.11 

The hotel is using alternative energy systems (i.e. solar energy) for water heating or other energy needs.
Weight: 3    [ ]yes   [ x ]no     
 

 8.12 

The hot water deposits and pipes are covered with insulated material to prevent heat losses.
Weight: 1    [ x ]yes   [ ]no     
 

 8.13 

The hotel uses natural ventilation and shading and other alternative air conditioning systems.
Weight: 1    [ x ]yes   [ ]no     
 

 8.14 

The hotel uses new technologies to increase the energy efficiency of the refrigeration and air conditioning systems.
Weight: 2    [ x ]yes   [ ]no    [ ]n/a   
 

 8.15 

The hotel has a program to control the leakage of air and other gases from the refrigeration and air conditioning systems.
Weight: 1    [ x ]yes   [ ]no    [ ]n/a   
 

 8.16 

Energy efficient electric equipment is used to cover at least 50% of the hotel's needs.
Weight: 2    [ x ]yes   [ ]no     
 

 8.17 

The laundry takes advantage of solar heat to dry clothes, sheets, and towels.
Weight: 2    [ ]yes   [ x ]no    [ ]n/a   
 

 9.1 

The hotel has a supplies' buying and consumption policy that incorporates environmental and social aspects.
Weight: 1    [ ]yes   [ x ]no     
 

 9.2 

The employees know the standards established by the buying policy.
Weight: 2    [ ]yes   [ x ]no     
 

 9.3 

The hotel has a suppliers' manual to guarantee their compliance with the buying policy's social and environmental standards.
Weight: 1    [ ]yes   [ x ]no     
 

 9.4 

The hotel does not use or sell products that are harmful for the environment.
Weight: 1    [ x ]yes   [ ]no     
 

 9.5 

At least 50% of the printed material used by the hotel are made with free chloride recycled paper.
Weight: 2    [ ]yes   [ x ]no     
 

 9.6 

The food is prepared using preferably fresh products.
Weight: 1    [ x ]yes   [ ]no     
 

 9.7 

The hotel certified organic food products.
Weight: 3    [ ]yes   [ x ]no    [ ]n/a   
 

  9.8 

The hotel menu offers national or regional dishes.
Weight: 2    [ x ]yes   [ ]no     
 

 9.9 

The "canned" food bought by the hotel is acquired in "full" (industrial) size containers that are preferable made of glass or recyclable steel.
Weight: 1    [ x ]yes   [ ]no     
 

 9.10 

The reuse or recycling of containers is a standard practice. The hotel also has specific suppliers of recycling services.
Weight: 2    [ x ]yes   [ ]no     
 

 9.11 

Butter, sauces, sugar, honey and fruit jelly are served on reusable containers.
Weight: 2    [ x ]yes   [ ]no    [ ]n/a   
 

 9.12 

The kitchen, restaurant and bar of the hotel use reusable dishes, glasses, cups, etc.
Weight: 2    [ x ]yes   [ ]no    [ ]n/a   
 

 9.13 

The hotel used non-toxic, non-corrosive biodegradable cleaning products.
Weight: 1    [ x ]yes   [ ]no     
 

 9.14 

The detergents used by the laundry and kitchen are phosphate and bleaching free.
Weight: 1    [ x ]yes   [ ]no     
 

 9.15 

The soup and other cosmetic products provide to customers and employees are biodegradable.
Weight: 1    [ x ]yes   [ ]no     
 

 9.16 

The cleaning and cosmetic products come in biodegradable, recyclable or reusable packaging.
Weight: 1    [ ]yes   [ x ]no     
 

 9.17 

The cosmetics on the customer rooms and toilets are supplied using dispenser containers.
Weight: 2    [ x ]yes   [ ]no     
 

 9.18 

The cosmetic product wastes are appropriately recycled or reused.
Weight: 2    [ ]yes   [ x ]no    [ ]n/a   
 

 10.1 

The quantity and quality of solid wastes is continuously monitored.
Weight: 1    [ x ]yes   [ ]no     
 

 10.2 

There is record of the production of wastes by room or hotel section.
Weight: 1    [ ]yes   [ x ]no     
 

 10.3 

The hotel has solid waste reduction plan with specific goals.
Weight: 1    [ ]yes   [ x ]no     
 

 10.4 

A person is responsible for the execution of scheduled solid waste reduction activities. All the employees know this schedule.
Weight: 1    [ x ]yes   [ ]no     
 

 10.5 

Organic wastes are deposited in separated containers.
Weight: 1    [ x ]yes   [ ]no     
 

 10.6 

The organic wastes generated are composted or recycled.
Weight: 2    [ ]yes   [ x ]no    [ ]n/a   
 

 10.7 

The hotel has separated containers for classifying different kinds of inorganic solid wastes (glass, paper, plastic, and steel).
Weight: 2    [ x ]yes   [ ]no     
 

 10.8 

The room service employees classify the inorganic solid waste not classified by the customers.
Weight: 2    [ x ]yes   [ ]no     
 

 10.9 

The hotel has specific are where the final classification of inorganic solid waste is performed.
Weight: 1    [ x ]yes   [ ]no     
 

 10.10 

The hotel participates on a recycling program.
Weight: 3    [ x ]yes   [ ]no     
 

 10.11 

The solid wastes generated are appropriately storage before their final disposal.
Weight: 2    [ x ]yes   [ ]no     
 

 10.12 

The hotel verifies and guarantee that the final disposal of wastes is efficiently done.
Weight: 1    [ ]yes   [ x ]no     
 

 11.1 

All the employees are informed and know about the sustainability policies of the hotel.
Weight: 2    [ ]yes   [ x ]no     
 

 11.2 

The hotel maintains a training program for employees according to its responsibilities.
Weight: 1    [ ]yes   [ x ]no     
 

 11.3 

The employees actively participate on the design of the environmental activities and policies of the hotel.
Weight: 2    [ ]yes   [ x ]no     
 

 11.4 

The employees periodically participate on meeting that deal with hotel sustainability issues.
Weight: 1    [ ]yes   [ x ]no     
 

 11.5 

The hotel has a strategy that provides incentives to the employees to suggest improvements to hotel's sustainability program.
Weight: 2    [ ]yes   [ x ]no     
 

 11.6 

The hotel periodically evaluates and control the results of its employee training program.
Weight: 1    [ ]yes   [ x ]no