Measuring Our Environmental Impact: A Student's Journey in Sustainable Hospitality

This past spring, I had the opportunity to do an environmental research internship at POR Thapae Gate Hotel as part of my Environmental Science program at Chiang Mai University. With guidance from Hospitality & Tourism Consultant Nutrada Syncharoen, I carried out a hands-on waste audit to better understand how the hotel operates and what its environmental footprint really looks like. The experience was both eye-opening and encouraging, showing me not only where waste challenges exist, but also how much potential there is for improvement and positive change.

Understanding Our Waste Through Data

Over 14 days in April and May, I closely tracked every kilogram of waste generated at Por Thapae Hotel, sorting it into five main streams: organic waste, mixed municipal solid waste (MSW), paper, plastic, and mixed recyclables. But this project went beyond weighing bins. Using the USEPA Waste Reduction Model (WARM), I translated those numbers into something more effective, greenhouse gas emissions.

The data told a clear story. Each day, the hotel’s waste creates about 14.8 kg of CO₂ equivalent emissions. When we looked closer, one thing that stood out right away, food waste sent to landfill is the biggest problem. It alone accounts for over 60% of total emissions, or about 8.89 kg CO₂e per day. Mixed municipal waste adds another 26%, while recycling, it makes up a much smaller share of the hotel’s overall footprint.

From Numbers to Action

One of the biggest challenges we uncovered was food waste from kitchen operations, especially during breakfast service and menu testing, where even small inefficiencies quickly added up to a large impact.

By working closely with the kitchen team, we introduced a Daily Food Preparation Log to track how much of each dish was prepared and how much came back uneaten. Over time, clear patterns began to emerge. Some dishes consistently produced more waste than others, and guest preferences shifted depending on nationality and season. Instead of guessing, we could make decisions based on real data.

With this data in hand, we have made simple, targeted changes to the menu. For dishes like sweet and sour stir fry, fried mushrooms, and scrambled eggs, we reduced the number of trays from two to one.

Even this small adjustment made a real difference. Average organic waste dropped from 9.92 kg per day to 8.84 kg per day, a reduction of 1.08 kg daily. In just six days, these changes prevented 3.86 kg of CO₂ equivalent emissions, showing how small, data-driven decisions can quickly add up to meaningful environmental impact.

What This Means for Sustainable Tourism

Hotels have a big environmental impact because every guest creates waste through food, amenities, and daily activities. Small problems add up quickly but small improvements do too.

During this internship, I learned that sustainability in hospitality isn’t about big promises. It’s about understanding real impacts and using data to guide change. Measuring waste and emissions may seem time-consuming, but it shows exactly where improvements matter most.

For Por Thapae, the next steps are clear: expand composting, improve waste sorting to boost recycling, and involve guests in sustainability efforts. The hotel is already ahead of many others, and with continued focus on measurement and improvement, it has strong potential to become a regional leader in eco-friendly hospitality.

Educational Takeaways for the Hospitality IndustryIf you're in the hospitality sector and want to reduce your environmental impact, here are some lessons from our experience:

Start with measurement. You can't improve what you don't measure. A comprehensive waste audit provides the baseline data needed to set meaningful goals.

Focus on organic waste first. In most hotels, food waste generates the highest emissions. Even small reductions in kitchen prep volumes can yield significant environmental benefits.

Match preparation to demand. Consider guest preferences, occupancy patterns, and seasonal variations.

Calculate your carbon footprint. Tools like the USEPA WARM model allow you to convert waste data into GHG emissions, making the environmental impact tangible and easier to communicate.

Engage your team. Waste reduction requires buy-in from kitchen staff, housekeeping, and management. Share data regularly and celebrate improvements together.