Environmental Engineering Reference
In-Depth Information
ism exploiters, hotel managers, managers of
travel agency, tourism transportation departments
to observe the notion of low-carbon economy and
regularize themselves by the theory of low-carbon
economy and sustainable development. They
should set CO
2
emission index in all steps from
internal management idea, corporate culture,
strategic development, staff training to external
product exploitation and sales, tourism service
etc should adopt all kinds of new methods and
technologies to restrict various energy consump-
tion and polluted discharge amount of unit prod-
uct within low-carbon range to monitor whole
process of tourism operation according to low-
carbon quantified index strictly.
environment interests and ecological inter-
ests, all these will achieve the ultimate goal
of sustainable development in low-carbon
tourism area and even the whole tourism
industry.
Implementation Scheme on “Six-
Elements” of Low-Carbon Tourism
As the tangible carrier of low-carbon tourism
development, tourism area is the tourism space
region offering visitors various activity projects
and services including tourism infrastructures and
entertainment facilities. And it is the location of
visitors' expectation and real consumption. As
the carrier of tourism activity, it surely plays the
main role of practice and operation subject in
low-carbon tourism economy. This article tries
to propose specific implementation scheme of
low-carbon tourism in tourism area beginning
with tourism six elements foods and beverages,
accommodation, transportation, travel, shopping,
entertainment and recreation. (See Table 2 and
Table 3)
Target Subsystem
Tourism initially develops low-carbon economy
with its advantages. Its expected reachable targets
mainly contain three major benefits--economic
growth, social progress and environmental
friendliness, and achieve the integration of these
benefits. Specifically, it refers to
i. Increasing the overall interests of tourism
enterprises, tourism communities and the
whole tourism industry, especially the con-
tribution rate of tourism green GDP.
ii. Meeting various tourism demands of visitors
longing for nature and green ecology, im-
proving low-carbon consumption conscious-
ness of visitors and the public, transferring
people's production, life and consumption
style, and creating thick low-carbon social
atmosphere.
iii. Improving the utility ratio of resource,
energy and material, preserving ecological
environment of tourism area, bettering living
condition of local residents.
iv. Realizing the coordination of various enti-
ties' interest such as tour operators, visitors,
community residents, the public and the
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Foods and beverages in scenic spot. In
terms of architecture material of hotel, en-
ergy-saving bricks are best choice. And
hollow wall, roof insulation layer, anti-
wind device and double glass windows
will be used to construct green environ-
mental-friendly restaurant and it can apply
for international environmental-friendly
standard authentication. In terms of food,
people will try to buy seasonal green veg-
etable, rice and poultry from local farmers
to guarantee the supply of green food. In
terms of structure of food type, it can ad-
just visitor's diet structure with local food
to avoid too much meat and special food to
prevent some disease so that to secure visi-
tors' diet health. What's more, having clean
production, saving water, oil, gas, and coal,
